Prairietea Recipes

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PRAIRIE PUNCH



Prairie Punch image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 1h10m

Yield 10 servings

Number Of Ingredients 7

2 1/2 cups cranberry juice
2 1/2 cups pomegranate juice
1 3/4 cups Simple Syrup, recipe follows
1 1/4 cups grape juice
1 1/4 cups orange juice
1 1/4 cups lime juice
1 cup sugar

Steps:

  • In a large (gallon-sized) pitcher or vessel of choice, add the cranberry juice, pomegranate juice, Simple Syrup, grape juice, orange juice and lime juice. Stir to combine with a wooden spoon. Add ice to top up the pitcher or, if you prefer, put ice in the glasses first and fill with the punch.
  • Add the sugar and 1 cup water to a pan over medium heat. Heat, stirring, until the sugar dissolves. Let cool completely, then chill before using.

PRAIRIE GASADA



Prairie Gasada image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

4 rib-eye steaks
Grapeseed oil
Steak seasoning, to taste
1 cup chopped onion
1/4 cup chopped garlic
1/4 cup jalapeno pepper, seeds removed
1/2 cup chopped red bell pepper
8 tomatoes
3 tablespoons fresh ground cumin

Steps:

  • Marinate steaks with oil and seasoning, sear on both sides until medium rare. Preheat 10-inch Dutch oven on open fire. Meanwhile, saute onions, garlic, jalapenos, and red peppers in Dutch oven with oil. Cut steaks in bite size pieces and add with the tomatoes and remaining seasoning. Cook with coals on top and bottom for at least 1 1/2 hours. Check every 15 minutes to make sure there is enough liquid. May have to add water or your favorite liquid. The longer you let simmer the more tender it will be.

PRAIRIE TEA



Prairie Tea image

This was given to me by a dear friend. I served it at my sister's bridal shower. I really don't know why it's called Prairie Tea, but it's delicious! The servings and prep time are estimated.

Provided by RoxiGirl

Categories     Punch Beverage

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 (12 ounce) can frozen pink lemonade concentrate
36 ounces water
4 raspberry zinger tea bags
1 quart water
of fresh mint (optional)

Steps:

  • Mix the pink lemonade with 36 oz. of water (3 cans).
  • Brew 1 quart of water with the 4 bags of raspberry tea.
  • Mix both together and stir in some fresh mint, serve with ice.
  • Enjoy!

Nutrition Facts : Calories 109.7, Fat 0.4, Sodium 12.1, Carbohydrate 27.9, Fiber 0.2, Sugar 26.6, Protein 0.1

NANA'S PRAIRIE BREAD



Nana's Prairie Bread image

This semi-dark bread is delicious any time of year, but it's perfect for autumn and Thanksgiving. While sturdy enough for sandwiches, it is wonderfully soft and moist for a dinner bread. Nobody will ever guess the secret ingredients of raisins and dried cherries.

Provided by Baking Nana

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 4h40m

Yield 16

Number Of Ingredients 15

2 cups boiling water
¾ cup raisins
½ cup dried cherries
¼ cup honey
¼ cup dark brown sugar
3 teaspoons active dry yeast
1 tablespoon honey
¼ cup warm water
3 cups bread flour, divided
3 cups whole wheat flour, divided
1 cup rye flour
½ cup powdered milk
¼ cup vital wheat gluten
1 tablespoon kosher salt
½ cup oil

Steps:

  • Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied.
  • Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes.
  • Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl.
  • Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes.
  • Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky.
  • Turn dough out onto a well-floured surface; allow to rest for 10 minutes.
  • Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry.
  • Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours.
  • Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more.
  • Cool loaves on racks for at least 20 minutes before slicing.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 60.8 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 5.1 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 380.7 mg, Sugar 17.2 g

SALT-RISE BREAD (AUTHENTIC PRAIRIE RECIPE)



Salt-Rise Bread (Authentic Prairie Recipe) image

This is a very old recipe made often on the prairie by the pioneers who could not buy yeast at a store, so they had to make their own. It is a very easy recipe, but it does take a little extra time for the rising. So if you are in a hurry, this is not the recipe for you. It has a taste like sourdough and is a favorite in my family. Perfect for sandwiches!

Provided by Angi

Categories     Bread     Yeast Bread Recipes

Time P2DT1h5m

Yield 30

Number Of Ingredients 11

3 potatoes, peeled and diced
3 tablespoons cornmeal
1 teaspoon salt
1 teaspoon white sugar
4 cups boiling water
2 cups lukewarm milk
1 cup water
2 tablespoons butter
⅛ teaspoon salt
⅛ teaspoon baking soda
11 cups all-purpose flour, or more as needed

Steps:

  • Combine potatoes, cornmeal, 1 teaspoon salt, and sugar in a large bowl. Pour boiling water on top. Cover with a dish towel; let sit for 24 hours in a warm place.
  • Remove potatoes from the yeast water, and add milk, 1 cup water, butter, 1/8 teaspoon salt, and baking soda to the bowl. Add 1 cup flour at a time, stirring constantly, until dough begins to come together and pull away from the sides of the bowl.
  • Turn dough out onto a floured surface; cut into 3 equal pieces. Knead each piece until soft and elastic. Place dough in 3 well-buttered bread pans and turn to coat. Cover loosely with greased plastic wrap and let rise in a warm place until doubled in size, about 24 hours.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until tops are golden brown, about 45 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 1.6 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 108 mg, Sugar 1.2 g

RESEMBLES LITTLE HOUSE ON THE PRAIRIE GINGER TEA



Resembles Little House on the Prairie Ginger Tea image

I read it in a Little House on the Prairie book somewhere. Idon't use measurements--by the cup or by the quart. I used it as a tea at Girl Scout da ycamp first and it was good.

Provided by barbaja w.

Categories     Beverages

Time 19m

Yield 1 cup or quart, 1-6 serving(s)

Number Of Ingredients 4

water
ginger powder
apple cider vinegar
honey

Steps:

  • Put a sprinkle of ginger into the water.
  • Heat in the microwave or stovetop until the ginger releases its flavor into the water. You can tell by tasting it and smelling it.
  • Add vinegar and then stir.
  • Add honey to taste.
  • It is nice and not like anything we drink today that I know of.
  • Serve hot or cold.

Nutrition Facts :

PRAIRIE OYSTER I



Prairie Oyster I image

Yield Serves 1.

Number Of Ingredients 4

1 whole egg
1 1/2 ounces brandy
Dash Worcestershire sauce
Salt to taste

Steps:

  • Carefully crack the eggshell and put the unbroken egg into a 4 to 6 ounce wineglass, sour glass, or champagne saucer glass. Add the brandy, Worcestershire sauce, and salt to taste.
  • When drinking this prairie oyster, the egg yolk should be swallowed whole.

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