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Blueberry Soup Blueberry Soup
3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen
1 cup sugar, granulated
1/4 tsp. salt
4 cups water
2 Tbsp. cornstarch
3 Tbsp. cold water
2 cups grape juice
1 tsp. lemon rind, grated
6 tsp. sour cream, dairy
Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
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Poppy Seed Rolls Poppy Seed Rolls
3 to 3-1/2 c. all-purpose flour
1-1/2 T. sugar
1/2 t. salt
1 pkg. active dry yeast
1/2 c. dairy sour cream
1/4 c. water
1/2 c. butter or margarine
12 oz. can poppy filling
2 eggs, at room temperature
In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired.
Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.
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Yogurt Potato Salad Yogurt Potato Salad
9 lbs. potatoes, A.P.
1 qt. cucumber, pared, seeded & diced
1 qt. hard-cooked eggs chopped
2 c. celery, sliced
1 1/2 c. green onion, chopped
1/2 c. parsley, minced
3/4 yogurt, plain
3/4 c. cider vinegar
3 T. sugar
3 T. salt
1 T. dry mustard
1 1/2 tsp. celery seed
3/4 tsp. pepper
Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats.
Yield: 50 servings, about 1/2 cup each
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Lime Marmelade Lime Marmelade
4 limes
1/8 tsp. baking soda
1 3/4 oz. powder pectin
5 c. sugar
Green food coloring (optional)
Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups.
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Scotch Eggs with Cheese Sauce Scotch Eggs W/Cheese Sauce
10 hard-boiled eggs
1 1/2 lb. sausage
3/4 c. flour
salt & pepper to taste
1 egg, beaten
1 T. milk
1 c. bread crumbs
Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp
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Savory Tomatoes Savory Tomatoes
Bread
Mayonnaise
Onion (or onion juice)
Tomatoes
Grated cheese
Worcestershire sauce
Cut bread in rounds. Spread thickly with mayonnaise. Sprinkle finely chopped onion or onion juice. Place tomato on top of each piece of bread, first cutting off top of tomato and hollowing out a little. Cover each with 3 tablespoons grated cheese, sprinkle with Worcestershire sauce. Bake in hot oven until cheese is melted and begins to brown. Serve at once.
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Nippy Boiled Dressing Nippy Boiled Dressing
3 Tablespoons sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon mustard (dry)
1 egg
1 cup evaporated milk
1/2 cup vinegar
1/2 cup teaspoon Worcestershire sauce
Mix dry ingredients. Add beaten egg and mix well. Add evaporated milk (not diluted), vinegar, and Worcestershire sauce. Cook over hot water, stirring constantly until thick. Chill. Whipped cream may be added to obtain a more delicate flavor.
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Challah Challah
(makes four 1 pound loaves)
1 1/2 c. warm water
3 pkgs. active dry yeast
1 egg lightly beaten
4 egg yolks ( reserve the whites)
1/4/ c. plus 2 T. vegetable oil
1/3 c. plus 1 T. sugar
6 to 6 1/2 c. flour
1 T. salt
poppy seeds, for topping
researched egg whites beaten with 1 tsp. water, for egg wash
In a mixing bowl, sprinkle the yeast over the warm water and stir gently to dissolve. Add sugar and the egg, egg yollks, oil, 5 C. flour, and salt. Mix by hand or start mixer with dough hook at slow speed to keep the flour from flying around. Mix until the dough comes away from the side of the bow or if you are working by hand, until the dough comes together and can be removed from the bowl for kneading. Continue mixing for 15 minutes (or knead 15 minutes if working by hand). If the mixer begins to strain, stop for a few minutes to let the dough rest and loosen and the motor to cool. Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth. Let rise until the dough has tripled in volume (1-2 hours in a Michigan summer, as many as 4 hours in a cold winter kitchen). After dough has risen, punch it down, cut into four equal chuncks and let them rest for 10 minutes. This will make the dough easier to work. Divide each dough chunk into 3, 4, or 6 pieces (depending on how complex a braid you want to make). Roll each piece between your hands and the table to make into a 12-14 inch rope. Braid the ropes into four loaves and place loaves on a baking tray. Let rise until doubled in size (1-2 hours). Preheat the over to 350 degrees. Brush the loaves with egg wash and sprinkle poppy seeds on top. Bake 25-35 minutes, until the breads are a dark, shiny brown and the bottom sounds hollow when you tap it.
Note: I make this on Sundays and freeze it to use on Fridays. It is a very stiff dough, easiest to make in a heavy duty mixer, but it can be made by hand if you are patient.
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Spiral Bread With Herb Filling Spiral Bread with Herb Filling
Servings: 2 loaves
Herb Filling:
4 cups parsley, chopped finely
4 cups green onions, chopped finely
2 cloves garlic, minced
4 Tbsp. butter
4 eggs beaten, lightly
1 tsp. salt
1/2 tsp. white pepper
dash Tabasco sauce
Saute first 3 ingredients butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside.
Bread Dough:
1 cup scalded milk
2 Tbsp. sugar, granulated
2 1/2 tsp. salt
1/3 cup shortening, soft
3 eggs, beaten
1 cup lukewarm water
2 pkg. yeast
7 cups bread flour, sifted
beaten egg
melted butter
Combines first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukeare water and add to milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour. Turn our onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in warm place until double in bulk. Punch down and turn onto a floured surface. Let rest for 10 minutes.
Cut dough in half and roll each into a rectangle, 8 by 10 inches and 1/4 inch thick. Brush with beaten egg. Spread with one-half of filling to within one inch of edges. Roll, jelly-roll fashion, and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with wax paper. Let rest in a warm place for 45 minutes. Bake at 375 degrees Fahrenheit for 50 to 60 minutes. Remove from pan. Cool.
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May 09, 2005 (vol. 115, iss. 125) - Image 4 Opnion article advocating against a bill in the Michigan legislature to show photos of a fetus to a mother seeking an abortion.
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“Advertisement for the University of Michigan’s Problem Pregnancy Counseling,” Add placed in the Michigan Daily newspaper advertising abortion referral services.
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LILA Logo and Summary A sheet of paper stating the name of the organization it represents: Lavender Information and Library Association, or LILA for short. The organization’s logo is present in the middle of the page.
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EXECUTIVE ORDER No. 2022-4 Unavailability of Interstate Extradition Executive Order Issued by Governor Gretchen Whitmer confirming that the state government will not assist with the extradition of people being prosecuted for receiving reproductive healthcare service in other jurisdictions.
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Michigan Daily January 23, 1973 (vol. 83, iss. 93) - Image 1 Front page of the Michigan Daily newspaper on the day the Roe v. Wade Supreme Court Decision was announced
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Sexual Daring in the Academy This is a flier that was handed out by the Lavender Information and Library Association to spread the word about a new exhibit coming to the University of Michigan in 1999: “Articfacts and Disclosures: Michigan’s Lesbian, Gay, Bisexual, and Transgender Heritage.” It was the first exhibit of its kind to show off transgender history specific to Michigan.
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The Michigan Daily February 01, 1970 (vol. 80, iss. 102) - Image 4 Newpaper article detailing new court cases that could change access to abortion around the country.
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Yes on Prop 3 Yard Sign Image of a Yard sign in support of Proposal 3 in the upcoming election
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Yes on Prop 3 Yard Sign Reproductive Freedom for All
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Freedom to Choose? Poster design to promote Proposition B in the upcoming election for Michigan Abortion Law Reform
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Celebration for Proposal B (Abortion Reform) Vote Yes! / HS10726 Poster promoting a rally in Ann Arbor, Michigan in support of Proposition B in the upcoming election. The rally was intended to raise proceeds for the abortion referendum.
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Treaty of Detroit, February 25, 1808 Treaty Between the United States, represented by President Thomas Jefferson and Secretary of State James Madison, and the Ottawa, Chippewa, Wyandot and Potawatomi Tribes Signed at Detroit on February 25, 1808
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Michigan State University School of Planning, Design and Construction: First Class: Emma Genevieve Gillette, the First Lady of Michigan State Parks and Natural Areas Article for Michigan State University's School of Planning, Design and Construction about Emma Genevieve Gillette who was the first and only woman graduate in the college's first landscape architecture class of 1920.
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Pigeon River Country State Forest A map of Pigeon River Country State Forest public access areas and designated trails.
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IKEA Catalog: IKEA 1972
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"Liberte Egalite Fraternite" - Jean-Paul Marat orange pinback button