Thursday, July 31, 2014

Canning and Pickling Thistle

Definitely something new to me but really like the directions this young lady gives.  This is part 1 of the process.

And here is part 2:

How to Make Gluten Free Acorn Flour

This is a very simple video.  I like that they have the directions on the screen rather than doing a bunch of talking.

How To Make Pumpkin Flour

This is coming up in one of the stories and I thought I would pass along the youtube video that I got the directions from.  I actually tried this and it is just as useful as the narrator claimed.  She said you can substitute it for up to a quarter of any flour called for in a recipe.  I agree that is about the limit before you start creating problems with texture, consistency, or ability to rise. 

Saturday, July 26, 2014

Corn Fritters

Corn Fritters 

1/2 cup flour
1/2 cup cornmeal
2 T sugar
1/4 tsp. salt
1 tsp. baking powder
1 small can cream style Corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown (Good with Baked beans.)

Faux Sourdough Bread Recipe

Faux Sourdough Bread Recipe 

1 package Active Dry Yeast
2 1/2 cups Bread Flour
1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "Start".

Lazy Onion Bread Recipe

Lazy Onion Bread Recipe

1 1/4 C Water Or Milk
2 Tbsp Sugar
2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder -- optional
1 1/2 Tsp Active Dry Yeast

CYCLE: white; timer SETTING: medium NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.

Pita Bread

Pita Bread

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.  Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.  Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating.  Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick.  Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.  Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.  After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage.  Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Grape Nuts Bread

Grape Nuts Bread

1 1/3 cups water
2 1/2 tablespoons vegetable oil
1 1/4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
2/3 cup Grape Nuts Cereal

Use the basic cycle. Add Grape Nuts at the beep or appropriate time for your machine. Don't worry if the dough is a little soft before the cereal is added.

Friday, July 25, 2014

Dill Pickle Bread

Dill Pickle Bread

1/3 cup dill pickle juice (Claussen's is good)
2/3 cup warm water (110 degrees F)
1 medium dill pickle, finely chopped
1 tablespoon butter, softened
1 tablespoon dried onion
1 teaspoon parsley flakes
1/2 teaspoon dill weed
1/4 teaspoon sea salt
2 cups plus 2 tablespoons white bread flour
2 teaspoons active dry yeast

Place ingredients bread machine pan in the order suggested by the manufacturer. Select the white bread, medium crust setting.

Bloody Mary Bread

Bloody Mary Bread

3 cups bread flour
1 1/4 cups V-8 Vegetable Juice
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce

Add all ingredients to the baking container of your machine and bake on the basic bread cycle.

Beer Biscuits

Beer Biscuits
4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.
Yields 8 to 10 biscuits, according to size of muffin tin.

Red Hot Sipper Mix in a Jar

Red Hot Sipper Mix in a Jar

1 2/3 cups instant powdered lemon flavor tea mix
2 tablespoons instant powdered orange pineapple sweetened drink mix
5 tablespoons red hot cinnamon candies

Combine tea drink mix and orange pineapple drink mix in a small bowl. Place mixture into a pint jar. Layer red hot cinnamon candies on top of drink mix.  Attach the following instructions on a gift tag -- Red Hot Sipper:  Measure 2 tablespoons Red Hot Sipper drink mix into a drinking mug. Pour 1 cup of hot water over drink mixture. Stir until well-blended and red hot cinnamon candies are melted.  Makes about 16 cups of prepared drink.

Peppermint Patty Hot Chocolate

Peppermint Patty Hot Chocolate
3 c. hot milk, divided
8 small chocolate peppermint patties
pinch salt
1 c. evaporated milk
Combine ½ c. hot milk with chocolate peppermint patties and stir well.  Add pinch of salt and remaining hot milk.  Simmer mixture but do not boil.  Add evaporated milk and serve.

Sherpa Tea

Sherpa Tea Mix

2 c. powdered milk
1/3 c. sugar
2 T. Instant tea with lemon
1 c. water per serving

Mix all ingredients except water.  Bring 1 cup of water to a boil.  Add 3 heaping tablespoons of mix to mug and pour in water.  Stir well.

Homemade Rootbeer

Two versions ... one easy, one for longer term storage.

Homemade Rootbeer 

2 ounces McCormick® Root Beer Concentrate
5 pounds sugar
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85–95°F)

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well and mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.  Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10–15 minutes. Add to sugar mixture and stir well.  Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70–80°F) for 1–2 days, then store upright in refrigerator at 40–45°F for 3–4 days more. Keep chilled and consume within 7–8 days.

CLEANING INFORMATION: Before using, sanitize bottles and equipment in mild bleach solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water inside and out.

CAUTIONS: Contents of bottles are under pressure and can overflow or explode.

Keep refrigerated (40–50°F) until ready to serve and not longer than 7–8 days after the brewing process is completed.

Plastic bottles are highly recommended for bottling homemade root beer. They are easily checked during fermentation to determine the firmness of the bottle. We recommend that you NOT use glass bottles.

Check plastic bottles periodically for pressure during fermentation. Those which show firmness indicate complete carbonation.


Easy Rootbeer 

1 1/2 cups boiling water
3/4 cup sugar
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled

Combine sugar and boiling water; stir until dissolved. Add root beer concentrate. Chill.  When ready to serve, combine root beer mixture with soda water. Stir slowly to mix. Serve immediately.

Gingered Lemonade

Gingered Lemonade  

1 cup water
1 cup sugar
¼ cups crystallized ginger cut into thin strips
3 ½ cups cold water
1 ¼ cups lemon juice (from bottled)  

In a saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and lemon juice. Chill several hours or overnight in a covered container. Makes 6 servings   Note: if your fridge is down when you are making this, then allow the syrup to cool before adding the cold water to it, then serve immediately.

Fruity Milk Syrup

Fruity Milk Syrup 

Its been said on more than one occasion that powdered/instant milk doesn’t taste the same as fresh milk. Well, that’s true. But you still need to make sure and have a source of vitamin D to balance out your emergency pantry nutrition. One way to make powdered/instant milk more palatable is to add a flavoring to it. Some use chocolate syrup, some use a commerically available vanilla or strawberry powder, some recommended a drop or two of vanilla extract, etc. Below is a recipe for making your own fruit flavored milk syrup. Really easy, and my kids thought it was fun and tasty when we tried it.
2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix (on brand name is Kool-Aide)
In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.



Vinegar Lemonade

Vinegar Lemonade  

Mix 1 to 2 Tablespoons of Apple Cider Vinegar into a 12 oz. glass of water. Stir in 2 Tablespoons of sugar or to taste, and drink up.

Wednesday, July 23, 2014

Butterscotch Milk

Hot Frothy Butterscotch

1 cup skim milk (use evaporated skim or powdered milk)
1 tablespoon brown sugar, packed
1/2 teaspoon butter-flavored extract
32 miniature marshmallows, divided
Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt.  Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy.  Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately.  Yield: 2 servings

Eggless Eggnog

Eggless Eggnog 

8 cups milk (we used reconstituted powdered milk)
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.

Creamsicle Drink Mix

Creamsicle Drink Mix 

1 part orange-flavored instant drink mix (Tang)
1 part powdered milk
2 parts instant vanilla pudding

To use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.

Kudzu Recipes

The following recipes have been gathered from all over the place.  I have tried most of them with only a couple of mishaps that were of my own making.  In my personal experience if you like cooked greens you will like kudzu so long as you are careful to get the new, tender tips.  And as for canning kudzu, it is very similar to canning spinach, including the taste and texture.

4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4-ounce) package powered pectin
5 cups sugar

Wash Kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Cool on wire racks. YIELD: 6 half pints.
Note:  The blossom liquid is gray until lemon juice is added.



Kudzu Leaves
1 can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
Juice of 3 lemons
Bacon Grease (optional)

Stuffing ingredients: 1 cup rice, rinsed in water
1 pound ground lamb or lean beef
1 cup canned diced tomatoes
1/2 teaspoon of allspice
Salt and Pepper to taste

Gather about 30 medium-sized young kudzu leaves. Make sure area has not been sprayed with chemicals to kill the Kudzu.  Wash leaves. Drop into salted boiling water. Boil a 2-3 minutes, separating leaves. Remove to a plate to cool. Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf. Combine all stuffing ingredients and mix well. Push cut sides together and fill with 1 teaspoon stuffing and roll in the shape of a cigar. Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan. Bacon grease is great for seasoning.

Arrange Kudzu rolls alternately in opposite directions. When all are in the pot, pour in a can diced tomatoes, 2 teaspoons of salt, and 3 cloves of garlic, cut in half. Press down with an inverted dish and add water to reach dish. Cover pot and cook on medium for 30 minutes. Add lemon juice and cook 10 minutes more.



1 cup heavy cream (can also use canned cream or a cream substitute)
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
1/2 teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 nine-inch unbaked pie shell

Preheat oven to 350 degrees. Mix cream, eggs, kudzu, salt, pepper, and cheese. Place in pie shell. Bake for 35 to 45 minutes until center is set.  Makes 4-6 servings.



Kudzu leaves

Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. Drain and serve with honey and a sprig of mint. If you prefer a sweeter taste use honey to sweeten the tea.



Pick light green leaves, 2-inch size.
Thin batter made with iced water and flour

Heat oil. Rinse and dry kudzu leaves, then dip in batter (chilled). Fry oil quickly on both sides until brown. Drain on paper toweling. Eat while warm.



Kudzu Leaves and Vine Tips

In the early spring and throughout the growing season, harvest the very end of an established kudzu vine where the new growth is forming small shoots and young leaves (called runners). Only the young leaves and vine tips are tender enough for human consumption. The older leaves and vines are too tough for the human digestive system.

Wash the kudzu thoroughly in cool water. Then soak the kudzu for 20 minutes in some clean cool water with a little salt added. Rinse and drain. Process immediately or store in the refrigerator for 3 to 4 days in an airtight container.

Kudzu leaves have a soft fuzz on them. The fuzz is offensive to most people when eaten raw. The fuzz wilts quickly when cooked. Therefore, briefly dip the fresh leaves in some boiling water and then immediately dip in cold water. The fuzz will wilt, the appearance of the leaves will change, but the taste will not have changed.



Kudzu Leaf Recipes

Kudzu leaves and tender vine tips may be boiled the same way you boil spinach.

Boiled kudzu leaves mix well with other cooked greens including spinach and young poke sallet leaves. (Note: Young poke sallet leaves must be boiled three times in clean water prior to eating.)

Boiled kudzu leaves blend well with cooked rice and many cooked wild meats.

Fresh kudzu leaves may be processed in a pressure cooker following a spinach canning recipe, and stored in canning jars for future consumption.


Kudzu Flower Blossoms

Kudzu blooms from late July through September, depending on the climate and location. The most common species in the United States has magenta and reddish purple flowers that resemble a wisteria. A less common variety has white blossoms.

Kudzu flowers smell like ripe grapes. However, the blossoms do NOT taste like grapes. They have a unique flavor that is just a little bit sweet.

The flowers are sometimes hidden behind the green leaves. Pick the flowers when they are dry (not covered with the morning dew or rain). You may just pick the flowers, but it is usually easier to cut the entire flower raceme of blossoms and then remove the individual flowers later. Wash the flowers gently but thoroughly in cool water and then drain. They will remain fresh for one day. Or freeze them for future consumption.



Kudzu Flower Salad

Kudzu flowers may be eaten plain or as part of a salad or other dish.



Kudzu Flower Tea

Pour a cup of boiling water over 1/4 cup fresh flowers and let it steep for 4 or 5 minutes. Strain and drink.



Kudzu Flower Wine

4 quarts of well water
6 quarts fresh kudzu blossoms
4 cups sugar
1 gallon jug
1 balloon
Pick kudzu blossoms when they are dry (mid-day). Rinse in running water to remove any foreign particles, dirt, or dust. Pour three quarts of boiling water over the blossoms and stir. Put a lid on the container and stir twice a day for four days.  Strain the liquid through a clean cloth. Press the blossoms to get all the liquid from them. Add four cups sugar. Dissolve yeast in lukewarm water. Pour the dissolved yeast into the liquid. Stir well. Cover and let it stand for five days. Then transfer to a one-gallon jug. Add enough well water to bring the liquid within two inches below the neck of the jug. Attach the balloon to the top of the jug. Place jug in a cool dark place that is between 65° F to 75° F.  Periodically gently loosen the balloon and allow the gas to escape and then replace the balloon firmly on the neck of the jug. In approximately six weeks the balloon will stop expanding and the wine is done. Strain the wine through a clean cloth and transfer it to airtight bottles. (Optional: Drop five raisins into each one-gallon bottle.) Cork each bottle tightly. Allow it to sit for an additional six to twelve months before drinking.



Kudzu Roots

Kudzu roots are normally harvested in the winter months. Only a kudzu root that was started from a seedling will produce a root that contains a good quantity and quality of starch. Good kudzu starch roots may weigh up to 200 pounds and be as long as 8 feet. The vast majority of kudzu roots are formed when an established vine touches the ground. Most of the roots growing near the surface are NOT high quality. Most kudzu roots look like tree roots and are NOT edible.



Kudzu Root Sucker

In a survival situation, any kudzu root between 1/2 to 3/4 inches in diameter can be washed, cut at both ends to a length of about 6 inches, and then all the exterior bark should be scrapped off. The raw root can then be sucked on to gradually remove all its internal nutrients. Only suck the nutrients out of the root. The root is wood. Wood is NOT digestible. Do NOT eat the wood.



Kudzu Root Tea

The thin, tender young roots can be dug up, washed, diced, boiled, and strained to make a tea.



Pork Tenderloin with Kudzu Salsa

4 servings
½ cup soy sauce
1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar

Kudzu salsa:
1 cup diced freshly boiled Kudzu stems
1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice

Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours; Remove pork from marinade, discarding marinade. Sprinkle with oregano and cumin; Stir together honey and brown sugar. Brush pork with honey mixture; place on greased rack in roasting pan; Bake at 400 degrees 25-30 minutes or until thermometer reaches 160 degrees. Cut pork into slices; serve with Kudzu salsa;  To prepare salsa, combine all ingredients, cover and chill until ready to serve.



Kudzu Flower Jelly

4 half-pints
4 cups kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar

Put washed blossoms in bowl. Pour boiling water over blossoms, stir and set in refrigerator 6 hours or overnight.  Strain and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly.   Allow to boil 2 minutes. Skim foam. Then pour into sterilized jars and seal. Process jelly in boiling water bath for 7 more minutes.



Fruit Juice Jelled Kudzu Desserts

2 servings
1 cup fruit juice
2 tablespoons kudzu starch

Combine juice and kudzu powder in a saucepan, whisking until powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve chilled.



Kudzu-Rice Quiche

Yield:  6 servings

4 eggs
2 cups cooked rice
½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce

Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss cheese. Stir well. Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake.  Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside.  In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it's blended, stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.



Dried Kudzu

Dry only the smallest leaves. Place them between paper towels to absorb the moisture and microwave for 30 seconds, then flip. Continue microwaving and flipping until dry. Leaves are easy to burn, so watch carefully. Crumbled leaves can be used in your favorite bread or pasta recipes. Freeze them for longer storage.



Kudzu Candy

Melt almond bark or flavored candy melts from a craft store in a double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a cookie sheet; let cool completely and then break into pieces. Or pour candy into molds and cool completely.



Kudzu Blossoms

To make jelly, pour hot water over blossoms. Let stand overnight; strain through cheesecloth. Do not freeze liquid; it will change color. Liquid may be canned in sterilized jars.



Kudzu Blossoms Note

I make kudzu jelly and was just cruising the net looking at other's recipes. I noticed that it said not to freeze the juice. For years, I have frozen the juice, yes it turns the color of a grape popsicle but when thawed it returns to its original color and makes great jelly so this is a great alternative for picking in the hot summer and making the jelly in the fall and winter when things cool off a blit. Just thought I'd share that with you. Lisa



Kudzu Leaves with Sesame Dressing:

Boil young leaves, wrap in a cotton dishcloth and press with several pounds of weight for 10 minutes. Dice fine and dress with a mixture of 2 tablespoons tahini (or substitute sesame or peanut butter creamed with 1 teaspoon water). 1-1/2 tablespoons vinegar, 1 teaspoon honey, and 1/2 teaspoon salt (or 1-1/2 teaspoons natural soy sauce).



Steamed Roots : Since ancient times, kudzu roots have been used in Japan as, an emergency food in times of famine. Gathered during the fall or winter, when they are rich in starch, they are cut into cubes, steamed or boiled, and served seasoned with natural soy sauce, miso, or salt.


Kudzu powder may be substituted for flour, arrowroot, or cornstarch as a thickening agent in most recipes. Use the following proportions:

1 teaspoon kudzu powder = 3 teaspoons flour
1-1/2 teaspoons kudzu powder = 3 teaspoons arrowroot
4-1/2 teaspoons kudzu powder = 3 teaspoons cornstarch

Acidic liquids such as lemon juice require 10 to 15 percent more kudzu powder for thickening or jelling than water or alkaline liquids such as apple juice.


Dissolving Kudzu Powder: Combine the powder and cold liquid in a small bowl or cup. Stir well, then mash any remaining lumps with fingertips. Pour through a small, fine-mesh strainer into cooking liquid, retrieving all kudzu from bowl with a rubber spatula. Dip strainer in cooking liquid to rinse.



Apple Pie with Kudzu-Apple Juice Glaze

1/2 cup whole wheat flour
3/4 cup unbleached white flour
1/4 teaspoon salt
3 tablespoons (sesame) oil
1/3 cup water
1/2 egg white (optional)
4 (pippin) apples, thinly sliced
1-1/3 cups apple juice
1/3 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons kudzu powder

Preheat oven to 400° F. Combine flours and salt, mixing well. Add oil and rub mixture gently between palms to blend evenly. Gradually add water to form a dough and knead for 2 minutes, or just until smooth. Roll out round on a floured board and use to line a nine-inch pie plate. Flute edges, prick bottom with a fork, and brush, if desired, with egg white. Bake for 30 minutes, or until nicely browned.  While crust is baking, combine apples, 1/3 cup apple juice, and raisins in a saucepan and bring to a boil. Cover and simmer for 15 minutes. Mix in 1/4 teaspoon cinnamon and lemon juice, remove from heat, and allow to cool.  While apples are simmering, combine kudzu powder and the remaining 1 cup apple juice in a small saucepan, stir until dissolved, and bring to a boil. Simmer for about 1 minute, or until transparent and nicely thickened.  Spoon cooked apples into baked crust and smooth surface. Pour kudzu glaze evenly over the top, then allow to cool to room temperature. Cover and refrigerate. Serve chilled, topped with a sprinkling of cinnamon.