Posted by medfordgardener
11 months ago
This is a staple Thanksgiving bread in my family, though we've often made it for Christmas as well. The tart flavor of cranberries are sweetened with orange juice and rind.
Preheat oven to 325 degrees.
Lightly grease a 9 x 5 inch bread pan.
Sift:
- 1 c. sugar
- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. soda
- 1/4 tsp. baking powder
Juice and rind one orange. Add enough boiling water to orange juice to make 3/4 cup.
- 2 Tbls. melted shortening
- 1 beaten egg
- 1/2 c. chopped nuts (preferalby walnuts)
- 1 c. fresh cranberries, chopped
Sift dry ingredients. Beat edd and melted shortening. Add water/juice mix. Add liquids to dry ingredients and stir until mixed. Stir in nuts and cranberries. Pour into prepared pan and bake 1 hour until lightly golden and a toothpick comes out clean.
Posted by medfordgardener
about 1 year ago
My older sister introduced me to this one. She spent a period of time in Texas, and apparently this dish is a New Year's favorite down that way. Here's my version.
Serves 6 to 8
- 4 cups canned black beans including the liquid from their cans (dried beans can also be cooked in advance)
- 1/2 cup water
- 3/4 tsp salt
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1/2 tsp crushed red pepper
- 1 1/2 Tbsp soy sauce
- 1/2 tsp chili powder
- Ground pepper
- 3 cups cooked white or brown rice
Toppings:
- 1 large tomato, chopped
- 1/2 cup chopped scallions
- Sour cream
- Grated cheddar cheese
Saute onions and garlic in butter until golden in color, about 5 minutes. Add the spices and soy sauce. Add the beans and water. Simmer gently for about 20 minutes, allowing the flavors to marinate. Stir frequently. Serve when beans are soft and most of liquid has been absorbed. Serve on top of dish of rice, and top with sour cream, tomatoes, scallions and cheese.
