Recipes from the Deep Portage Kitchen
Deep Portage Pizza
This should make enough dough and sauce for 4 pizzas – enough for the whole family, with leftovers!
- 4-1/2 cups bread flour, with a bit of extra flour set aside to keep things from getting sticky
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 1 3/4 cups water
- 1 14.5 oz. can crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- A handful of minced fresh basil (or 2 teaspoons dried basil)
- 2 teaspoons granulated garlic powder (or 3 cloves fresh garlic, minced)
- 1 tablespoon red wine vinegar or lemon juice
- 8 oz shredded mozzarella
Put a pizza stone (or an unglazed ceramic tile) on a rack in the middle of your oven. Preheat oven to as hot as it will go – usually around 500º, but the hotter the better.
Mix the dough ingredients together and knead gently but thoroughly until the dough feels like your earlobe and you can pinch out a piece and see light through it if you stretch it out gently. Separate into four balls, roll them in oil to lightly coat them, and cover them with plastic wrap or put them in sandwich bags to keep them from drying out. Let rest for 45 minutes. (You can also make the dough balls the a day or two before you bake and keep them in the refrigerator, but pull them out 2 hours before you plan to begin baking.)
Mix the sauce ingredients together – no need to cook any of it.
Flour your hands and gently pat down dough balls on a well-floured surface. Use your fingertips to spread the dough into a circle shape, and then drape it over your knuckles and slowly stretch the dough outwards. Sprinkle a thin layer of corn meal on an upside-down cookie sheet (this is what you’ll use to slide the pizza into the oven) and place the stretched dough on the corn meal. Set your oven to broil on high. Spread a thin layer of sauce and mozzarella cheese (and whatever toppings you want) and slide the pizza off of the cookie sheet and onto the pizza stone or ceramic tiles. (If you don’t have a pizza stone or ceramic tiles you can bake the dough directly on a cookie sheet, although the bottom won’t cook quite as well.)
Bake for 5 – 7 minutes and let it cool before you dig in.
4 Tablespoons Vanilla
16 Cups Oats
1 Cup Oil
2 Cups Honey or Syrup
1 or 2 Cups Sunflower Seeds
1 or 2 Cups Coconut
Mix above until it does not clump
Bake at 350 degrees for 10 minutes
Bake at 350 degrees for another 10 minutes
Bake at 250 degrees for another 10 minutes
Stir. Let cool. Add raisins and/or craisins
Beef Barley Soup (Serves 20)
5# Beef Stew Meat
1 Large Onion
5 Carrots, sliced or diced
1 Head of Celery, chopped
8 to 15 Cups Frozen Mixed Vegetables
28 Cups Water (This amount of water makes a good thick soup; for a thinner soup, add more water.)
2 Cups Uncooked Barley
10 Tbsp. Beef Base
4 Cloves of Roasted Chopped Garlic
Brown stew meat in a pan. Sauté onion, carrots & celery in a pan with olive oil and garlic. Place 28 cups of water in a pan. Add dry barley. Bring to a rolling boil. Add browned stew meat and 4 bay leaves. Lower heat and coer. Simmer for 1 to 2 hours. About 45 minutes before you’re ready to serve, add sautéed vegetables along with frozen vegetables. Season with garlic, salt, pepper and basil to taste. DON’T FORGET TO REMOVE BAY LEAVES BEFORE SERVING.
1 4-Inch Pan
16 Cups Dry Elbow Macaroni
5# Ground Beef
1 – 10# Can Tomato Sauce
1 – 10# Can Diced Tomato
Salt & Pepper
Boil pasta. Drain and cool.
Mix browned beef with tomato sauce and diced tomato (do not drain diced tomato).
Cover wit aluminum foil. Bake at 350 degrees 1 to 1-1/2 hours.
Wild Rice Meat Loaf (Makes 6 good-sized loaves)
20# Ground Beef
5 Quarts Cooked Wild Rice
1/2 Cup Granulated Garlic
1/4 Cup Salt
1/4 Cup Pepper
1/2 Cup Onion Powder
3 Cups Chopped Fresh Celery
1 Large Chopped Onion
Mix all together. Form into loaves, and place on a sprayed sheet pan. Bake at 350 degrees for 1 hour or until internal temp reaches 155 degrees.
While baking, make the ketchup sauce:
4 Cups Ketchup
1/2 Cup Yellow Mustard
1/2 Cup Brown Sugar
When meatloaf internal temp is 155 degrees, spread ketchup sauce over loaves and bake for another 15 to 20 minutes.
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.
Peel and core:
16 medium apples (about 5 pounds). Select a tart, crisp apple to balance the sweetness of the topping.
Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish.
1-1/2 Cups All-Purpose Flour
1-1/2 Cups Sugar
1 Tsp. Salt
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
1 cup cold unsalted butter, cut into small pieces.
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle the crumbs.
Bake until the topping is golden brown, the juices are bubbling, and apples are tender when pierced with a skewer, 50-55 minutes. Drizzle melted butter over it after baked, as it gets fairly dry in the oven.
Makes one 2-inch hotel pan.
2 medium onions
1/4 cup jalapeno, with juice
1/2 cup fresh cilantro
1 tablespoon chopped garlic
4 cloves roasted garlic
Place in food processor and pulse until desired consistency. Pour into a plastic food container.
Add to onion mixture:
1 can diced tomatoes, slightly drained
1/2 cup lemon juice
Salt to taste
Deep Portage Coffee Cake
|Milk||4 c||8 c||12 c||16 c||20 c|
|Sugar||4 c||8 c||12 c||16 c||20 c|
|Flour||7 c||14 c||21 c||28 c||35 c|
|Baking Powder||2 TbL||1/4 c||1/4 c + 2 TbL||1/2 c||1/2 c + 2 TbL|
|Baking Soda||2 tsp||4 tsp||2 TbL||2 1/2 TbL||3 TbL|
|Salt||1 tsp||2 tsp||3 tsp||4 tsp||5 tsp|
|Butter||2 c||4 c||6 c||8 c||10 c|
Mix and pour into sprayed sheet pan.
|Flour||1 c||1 c||3 c||4 c||5 c|
|Brown Sugar||1 c||2 c||3 c||4 c||5 c|
|Sugar||1 c||2 c||3 c||4 c||5 c|
|Cinnamon||3 TbL||1/3 c + 1 TbL||1/2 c + 1 TbL||3/4 c||1 c|
|Butter||1/2 c||1 c||1 1/2 c||2 c||2 1/2 c|
Ron’s Better-Than-Bread Bread
32 c. flour: 1/2 whole wheat, 1/2 white
1 c. sugar
1 c. oil
4 tbs. salt
Put in mixer
16 c. water (warm)
1 c. sugar
4 tbs. yeast
Put in 16-cup measure; let foam
Slowly add water mixture to flour until desired consistency (when the dough pulls off the bowl and it’s clean). Put in sprayed tub. Let rise until doubled in size. Turn out and cut into about 10 pieces, let rise for 5 minutes. Roll out and let rise again.
Bake until 180 degrees. Slice in approximately 25 slices per loaf.