HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”


HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

SPICY BREAKFAST BREAD

2cups flour

1teaspoon baking soda

3/4cup dairy sour cream

1/4teaspoon ground allspice

1/4teaspoon ground cardamom

1teaspoon cinnamon

1egg

1/2cup molasses

1/4cup milk

1teaspoon baking powder

1/3cup light brown sugar

2tablespoons melted butter or margarine

1/4teaspoon salt

Butter and flour 9- by 5-inch loaf pan. Combine all dry ingredients with a slotted spoon. Beat together all liquid ingredients, then stir into dry ingredients. Bake at 350 degrees until bread pulls away from pan, about 35 minutes. Let cool in pan 10 minutes; turn out on serving plate and sprinkle with powdered sugar. Serve warm or cold.

TABBOULEH

1cup bulgur (cracked wheat)

5tomatoes

1bunch green onions

2large bunches parsley

1cup fresh mint leaves

Juice of 3 lemons

1/4cup olive oil

Salt and pepper, to taste (use fresh ground black pepper)

Rinse wheat and soak in plenty of hot water for 10 minutes. Drain. Clean and chop all vegetables and herbs. With your hands, squeeze water from wheat. Add vegetables to wheat; mix. Add lemon juice, oil, salt and black pepper, mix well. Serves 4 to 6.

ROYALE SAVORY RICE

1small onion, chopped

11/2tablespoons butter

2cups chicken broth

1/2teaspoon salt

1/8teaspoon pepper

1cup long-grain rice, uncooked

1/2cup sliced mushrooms

3lettuce leaves, shredded

1large tomato, peeled, seeded and chopped

1pimento, diced

1tablespoon fresh Italian parley, chopped

1/2teaspoon fresh basil, chopped

1/4cup slivered almonds

Saute chopped onions in butter until tender. Add rice and chicken broth and heat. Add mushrooms, tomato, lettuce, salt and pepper. Bring to a boil. Cover and cook over low heat 20 minutes or until tender. Remove from heat and add pimiento, parsley, basil and almonds. Let stand 5 minutes. Uncover and toss with fork before serving.

KRIS’S FRUIT COMPOTE

1/4pound butter or margarine

1cup brown sugar

1teaspoon curry

1medium can pears

1medium can peaches

1medium can pineapple

Melt butter. Add sugar and curry and stir over medium heat until sugar is melted. Drain fruit and slice. Add to mixture and serve warm. Can be made in advance, refrigerated and warmed slowly on stove.

HOW TO ORDER

Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.

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