Panocha Bread

5

cups

2 1/2

cups

9

cups

2

cups

4

table

sprouted wheat flour (panocha flour; )

whole wheat flour boiling water sugar (optional)

butter

Mix the whole wheat flour and sprouted wheat flour thoroughtly, add one half the boiling water, and stir well. Set as ide and cover. Let stand for 15 minutes; then add the rest of the water. If sugar is used, caramelize the sugar, add 1 cup boiling water, and when sugar is dissolved, add to flour mixture. Boil mixture for 2 hours, add butter, and place uncovered in oven for 1 hour or until is is quite thick and deep brown. Some people prefer to leave sugar out, as the sprouted wheat has its own sugar. Serve cold with cream or ice cream or cool whip.

2 large leafy stems of epazote

1 tsp. sea salt

8 oz. (225g) hulled raw pumpkin seeds, about1 2; /3 c. (313ml)

12 freshly made, warm corn tortillas, 5' to 5; 1/2'(13-14cm) in diameter

5 large hard-cooked eggs, shelled, roughly; chopped, and salted for serving:

2 large hard-cooked eggs, white and yolks s; eparated and finely chopp 12 epazote leaves (optional)

This is a classic Mayan dish from Yucatan made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce from which the green oil has been extracted, and flavored with epazote. The tortillas are filled with chopped hard-cooked egg and topped with a tomato sauce. The final touch is given by little decorative pools of the green oil. Great care has to be taken to ensure that these ingredients are the freshest slightly rancid or bitter pumpkin seeds can ruin it and great care also should be taken in the preparation. Have ready a warmed, not hot, serving dish or warmed individual dishes.

Put the water, epazote, and salt into a small pan and bring to a boil. Lower the heat and simmer for about 5 minutes.

Spread the pumpkin seeds in a thin layer over the bottom of a large skillet and heat through gently over low heat, turning them over from time to time. The seeds will swell, but take care not to let them become even slightly golden or the sauce will lose its fresh green color. You might want to keep a lid handy because often some of the seeds will start jumping out of the pan. Spread the seeds onto a metal tray to cool completely before grinding to avoid the blades seizing up with the volatile oil.

Using an electric coffee/spice grinder, grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds. If the seeds are ground too fine, then it will be more difficult to extract the oil.

Have a small glass bowl ready for the oil.

Put the ground seeds onto a plate that has a slight ridge around the rim. Measure out 1/4 C. (63ml) of the epazote broth and little by little sprinkle it don't, for goodness' sake, pour the whole lot over the seeds and work it with your hands, first having put the telephone on automatic answering. Gradually add the liq uid until you have a crumbly but cohesive paste.

Tilt the plate a little to one side and put a folded cloth underneath to hold it in that position. Start squeezing the paste and you will see that drops of oil will begin to extrude. Add a little more warm liquid if necessary — you probably won't need the whole amount — and keep squeezing until you have collected almost 4 T. of dark green oil. (This is pure vitamin E, and great for the hands.) Crumble the paste into a blender jar, add the remaining strained epazote broth, if desired, and blend until smooth.

Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan.

Dip one of the warm tortillas into the sauce: it should be lightly covered. |f the sauce is too thick, dilute it with a little extra warm water. Work as quickly as you can, dipping each tortilla into the sauce, holding it with tongs but supporting it with a spatula so you don't get left with a bit of broken tortilla in your tongs. Sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish.

When all the papadzules are assembled, pour the remaining sauce over them. (|f the sauce has thickened and become grainy looking, put it back into the blender with a little extra warm water and blend until smooth.) Now pour on the tomato sauce and sprinkle the chopped egg whites and yolks. Decorate with the optional epazote. As a final touch, spoon in little pools of the oil. Serve immediately or the oil will sink back into the sauce and all that work will have been for naught! Of course, it is more colorful and attractive to serve the papadzules together on one serving dish.

Yield: s 12 papadzules

/8 lb mushrooms egg small onions, finely chopped

/4 lb bacon, cut into small pieces tablespoon dijon mustard cloves garlic

1/2 teaspoon finely chopped lemon peel tablespoon bread crumbs our bacon drippings salt and pepper one teaspoon thyme handful of fresh parsley, minced

Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon peel, breadcrumbs, parsley and seasoning, and a beaten egg.

Flatten out each piece of venison. Season with pepper, salt and thyme. On each slice, lay a bit of the stuffing, roll up the meat and secure with a toothpick or tie with string.

Roll them in flour and brown them in bacon drippings. Add water, just to cover, and simmer very slowly for 10 minutes. Crush the garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. The sauce should be creamy.

Serve with rice or mashed potatoes.

Susan Hattie Steinsapir rec.hunting

8 slices [1 oz][thin] venison cut from the round or loin

Yield: 1 servings

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