Subj : freezing bargains
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sun Sep 11 2022 19:34:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> during grilling season steaks (and chops) are expensive and
 JW> roasts are cheap. Come winter it's the other way around,

 SH> True, when I see a cheap roast I buy it and freeze though.

It can be a false economy though to overdo it. It costs about $24 per
month in power to run a chest freezer so to keep 144 lbs of meat for
six months costs $1.00 per pound.

 JW> bannock buns made with lard

 SH> Sounds good.

It's a northern staple!

From Storm's dad ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melvin Larocque's Bannock
 Categories: Native, Canadian, Quickbreads
      Yield: 12 Servings
 
      3 c  All purpose flour
    3/4 ts Salt
      2 tb [Scant] baking powder
    1/2 c  Lard; melted
  1 1/4 c  Or more water; divided
    1/2 c  Raisins, currants or dried
           -blueberries or cranberries
           -[optional]
      2 tb Sugar [if fruit added]
 
  Melted shortening, butter or margarine can be used but the taste
  will be altered. Lard is traditional.
  
  Measure flour, salt, baking powder [and dried fruit and sugar] into a
  large bowl. Stir to mix. Make a well in the center and pour in a 1/2
  cup water. Do not mix yet. Then add the melted lard and the rest of
  the water. Depending on the dryness of the flour add up to 1/4 cup
  more. The resulting batter should be slightly sticky, not flaky like
  pie pastry. Stir with fork to make a ball. No not overmix; stop as
  soon as the ball of dough lifts away from the bowl. Turn out onto a
  working surface. Knead gently about 10 times. Do not over work the
  dough and let the gluten develop. Or mix and knead with your hands in
  the bowl. Pat into a flat circle 1 inch thick. Cook in a greased
  frying pan over medium heat allowing 15 minutes each side. Use two
  lifters for easy turning. Serve hot with butter. Break it off in
  chunks or slice into wedges with a knife. May also be baked on
  greased baking sheet at 375 deg for 25 to 30 minutes or 450 deg for
  about 20 minutes for a golden brown exterior and a soft moist
  interior. The bannock will brown easier with the addition of at least
  some of the optional sugar.
  
  This tastes best in a frying pan outdoors over a wood fire.

  Melvin
  
  It was cooked in pioneer days in cast iron frying pans over open
  fires. Toutons use a similar dough where small rings are deep fried
  like doughnuts. Oven baking has become an alternative to the cast
  iron frying pan when made at home. The dough can also be wrapped
  around green de-barked sticks driven into the ground beside the camp
  fire.

  Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal
  for up to 1 1/2 cups of white flour.
  
  Add fresh fruit instead of dried.
  
  Add aged shredded Cheddar cheese and/or chopped onion, garlic, herbs
  etc. for a savory version.
 
  JW

MMMMM
      

Cheers

Jim


.... I bake biscuits just like my mother. (Mom's biscuits sucked.)

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