Colorado Cache Cookbook
One of my dearest friends, who shall remain nameless because she does not like blogging her information, let me borrow her "bible" as she calls it, her favorite cook book that she lives by! So I did some page thumbing and really enjoyed it all! So I thought I would share some tips I found helpful and a fabulous corn bread recipe called Johnny Cake (Don't know why I liked this one so much!).
Hints from Golden:
- Always Stir Rice with a fork, or toss it with 2 forks. Using a spoon bruises the grains and makes them sticky.
- Rice will be fluffier and drier if a slice of dry bread is put on top of it after cooking and draining.
- To keep noodles from boiling over add 1 tablespoon butter to the cooking water.
- For fluffier mashed potatoes add a pinch of baking soda along with the milk and butter.
- Soak raw potatoes in cold water at least 30 minutes before frying to improve crispiness.
- Too keep cooked rice warm, place rice colander over simmering water and cover with cloth or paper towels.
- Add a little white wine, Marsala or sherry to uncooked rice that has been stirred into some melted butter in the saucepan. Add regular amount of liquid and cook for a superb tasting rice.
- To make lighter muffins, place greased pans into the oven for a few minutes before adding batter.
1/2 cup butter or margarine
1 tablespoon vinegar (or lemon juice)
1 cup minus 1 tablespoon, milk
1 1/2 cups cornmeal
3/4 cup flour, unsifted
3/4 cup sugar
1/2 teaspoon salt
1 1/4 teaspoon baking soda
Melt butter and set aside. Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine conrmeal, flour, sugar, and salt. Make a well in the center and pour in eggs and butter. Add soda to milk, stir and add to mixture bowl. Mix well. Pour into greased pan or muffin tins. Bake at 375 degrees about 25 minutes or until a toothpick inserted in the center comes out clean.
Note: This is the best when served warm. Excellent when served with butter and maple syrup.