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The Quilt Inn Country Cookbook
Aliske Webb
Preheat oven to 400F and grease loaf pan.
Sift all purpose flour together with baking soda and salt in a large mixing bowl.
Cut in butter with pastry blender, two knives or your fingertips until mixture forms coarse
crumbles. Stir in whole wheat flour, mixing well. Add buttermilk, stirring until ingredients
are thoroughly moistened.
Place dough on floured surface and knead for 5 minutes. Shape dough into
round and place on baking pan. Cut ½ inch deep cross on top of loaf with a sharp knife.
Dust cross with flour. Bake for 40 minutes or until bread sounds hollow when tapped.
Remove and cool on wire rack.
Backdraft Chili
2
2
2
2
1
1
tbsp. vegetable oil
large onions, chopped
cloves garlic, minced
tbsp. chili powder
tsp. paprika
/2 tsp. oregano
pinch of hot red chili flakes
1
1
1
1
2
2
1
1
1
1
1
/2 lb. lean ground beef
/2 lb. lean ground pork
sweet red pepper, diced
sweet green pepper, diced
stalks celery, diced
tbsp. all purpose flour
cup milk
tin plum tomatoes, drained
/4 cup tomato paste
tin diced mild green chilies
tin red kidney beans, drained
salt and fresh ground pepper to taste
Heat oil in large skillet. Cook onions and garlic until tender. Add chili powder,
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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