Lye Dumplings Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
The Indians and pioneers made their lye by pouring water over wood
ashes and letting it drain through, then straining and reboiling. It
wants to be the color of weak tea. Half gallon of ashes will be
plenty. Pour one quart of water over the ashes and let set in an
iiron, wood, or granite container for 20 minutes. Then pour off and
strain through a cloth. Two teacupsful of the boiling lye water is
all that iis needed. Pour over one pint of sifted meal and 1 teaspoon
salt. Stir until thick, then drop by spoonsful in meat broth in which
some of the meat has been left.
Source: "From My Ozark Cupboard, A Basic Ozark Cook Book", by Cora
Pinkley-Call, 1950
Title: Kolache Dough #1
Categories: Breads, Ethnic
Yield: 1 Recipe
1/3 c Lukewarm milk
1/2 ts Sugar
1 Cake yeast, crumbled
Set in a warm place until
Bubbly.
Scald and cool to lukewarm:
2/3 c Milk
1/2 c Sugar
1/2 c Shortening (we use Crisco)
4 c Flour
1 ts Salt
1. Thoroughly blend first two mixtures with rotary beater. 2. Add 3
well beaten eggs, still using mixer. 3. Slowly add sifted flour,
salt, using mixer as long as possible. 4. Refrigerate overnigh. Do
not add more flour. 5. Using 1/4 of the dough at a time, roll out to
1/2" thickness, cut with
2 1/4" cutter. 6. Place on greased baking pan; brush top with
melted margarine; let rise
until dough holds impression of finger. 7. Make dee circular
hollow in center by punching down dough and
stretching until transparent on the bottom. 8. Fill each Kolache
center immediately as you go. 9. Sprinkle top of filling with the
following:
2 T. Margarine Few drops of Vanilla 4 T. flour 4 T. Sugar (mix this to
sprinkle)
Let rise another 10-15 minutes 10. Bake in 375 degree oven
approximately 10 or 15 minutes.
Source: "Kolache and other fine Czech Recipes", Prague, Oklahoma, 1952
Source from luhu.jp
ashes and letting it drain through, then straining and reboiling. It
wants to be the color of weak tea. Half gallon of ashes will be
plenty. Pour one quart of water over the ashes and let set in an
iiron, wood, or granite container for 20 minutes. Then pour off and
strain through a cloth. Two teacupsful of the boiling lye water is
all that iis needed. Pour over one pint of sifted meal and 1 teaspoon
salt. Stir until thick, then drop by spoonsful in meat broth in which
some of the meat has been left.
Source: "From My Ozark Cupboard, A Basic Ozark Cook Book", by Cora
Pinkley-Call, 1950
Title: Kolache Dough #1
Categories: Breads, Ethnic
Yield: 1 Recipe
1/3 c Lukewarm milk
1/2 ts Sugar
1 Cake yeast, crumbled
Set in a warm place until
Bubbly.
Scald and cool to lukewarm:
2/3 c Milk
1/2 c Sugar
1/2 c Shortening (we use Crisco)
4 c Flour
1 ts Salt
1. Thoroughly blend first two mixtures with rotary beater. 2. Add 3
well beaten eggs, still using mixer. 3. Slowly add sifted flour,
salt, using mixer as long as possible. 4. Refrigerate overnigh. Do
not add more flour. 5. Using 1/4 of the dough at a time, roll out to
1/2" thickness, cut with
2 1/4" cutter. 6. Place on greased baking pan; brush top with
melted margarine; let rise
until dough holds impression of finger. 7. Make dee circular
hollow in center by punching down dough and
stretching until transparent on the bottom. 8. Fill each Kolache
center immediately as you go. 9. Sprinkle top of filling with the
following:
2 T. Margarine Few drops of Vanilla 4 T. flour 4 T. Sugar (mix this to
sprinkle)
Let rise another 10-15 minutes 10. Bake in 375 degree oven
approximately 10 or 15 minutes.
Source: "Kolache and other fine Czech Recipes", Prague, Oklahoma, 1952
Source from luhu.jp