Archive for the ‘Sourdough’ Category

Fisherman’s Wharf Crab Dip on Sourdough

Source: San Francisco French Bread Company

Green onions, Parmesan cheese and crab. What a combination!

2 (8 ounce) Parisian sourdough Luigis
1/2 cup mayonnaise
2 green onions
1/2 cup grated Parmesan cheese
1 (6 ounce) can crab meat

Chop green onions approximately 1/8-inch thick. Mix all ingredients to spreading consistency. Serve chilled in a hollowed-out Luigi (8 ounce round) with a sliced Parisian Luigi as the appetizer.

May be served hot or cold.

To serve hot, put crab dip on the sliced Luigi pieces and broil to a golden brown.

Sourdough Corn Bread

1 cup sourdough
1/3 cup oil or butter
1 egg
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/4 cup salt
1 cup cornmeal

Mix sourdough, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.

Sourdough Pancakes

These lighter-than-air pancakes were the mainstay of the Forty-Niners’ diet.

1 cup all-purpose flour, unsifted
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, beaten
1 cup Sourdough Starter
1/2 cup milk
2 tablespoons vegetable oil

In a bowl combine flour, sugar, baking powder, salt and baking soda. Combine egg, Sourdough Starter, milk and oil. Stir into the flour mixture until wellcombined. Using 2 tablespoonsful of batter for each pancake, bake on a hot, lightly greased griddle until golden brown, turning once.

Sourdough Beef Dip

8 ounces cream cheese
1 cup sour cream
1 (4 ounce) package chipped beef, chopped
1/4 cup finely chopped green onion
Dash of Worcestershire sauce
2 tablespoons chopped green bell pepper
1 (8-inch) round loaf sourdough bread

Mix all ingredients together well except bread. Slice top of bread round and hollow out carefully, making sure there are no weak places in the bread shell. Fill shell with chipped beef mixture and put top back on. Wrap in foil and bake at 300 degrees F for 1 1/2 hours.

Use soft bread from the interior of the loaf to dip into hot mixture.

Sourdough Silver Dollar Hotcakes

1 cup Sourdough Starter
2 cups unsifted all-purpose flour
2 cups milk
1 teaspoon salt
2 teaspoons baking soda
2 eggs
3 tablespoons melted shortening
2 tablespoons granulated sugar

About 12 hours before mealtime, mix Sourdough Starter, flour, milk and salt; let stand in a bowl covered with a towel. Set in a warm place

Just before baking hotcakes, remove 1 cup batter to replenish Starter in crock. To the remaining batter in the bowl, add baking soda, eggs, shortening and sugar. Mix well. Bake cakes the size of silver dollars on a lightly greased, hot griddle. For thinner hotcakes, add more milk.

Makes about 30 hotcakes.