Poppy seeds -- superb on almost any kind of food
The poppy has been known to us for centuries. Greeks use the seeds as flavoring for bread and Indian cooks combined them with the juice of the native sugar cane in the creation of sweetmeats.
Poppy seeds have long been popular in European baking. They are either put in or used as topping for a variety of dishes. Many homes have a small poppy seed grinder for crushing the seeds, which when mixed with sweetening, become the filling for Jewish festival cakes.
These seeds are usually slate blue, although there is a white variety. When the seeds are to be used in butter sauce, to achieve the best flavor, cook them in butter until it turns brown.This is superb over noodles or fish and lends a nutlike flavor to cooked vegetables such as carrots, zucchini, summer squash, cabbage, green beans, white onions, new potatoes, and spinach. Here are some recipes using poppy seeds. Poppy Seed Butter (for noodles, vegetables, fish) 2 tablespoons butter or margarine 3 teaspoons poppy seeds 1/4 teaspoon salt 1/4 teaspoon ground black pepper
Combine butter or margarine and poppy seeds in a small saucepan. Stir and cook until butter is golden. Add salt and black pepper. Toss lightly. Serve hot. Veal in Sour Cream Sauce with Poppy Seed Noodles 2 pounds boneless shoulder of veal 1/3 cup flour 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 tablespoons shortening 1 1/3 cups boiling water 2 tablespoons instant minced onion 1/4 teaspoon instant minced garlic 1/2 cup sour cream Poppy Seed Noodles (recipe follows)
Cut veal in 1/2-inch cubes. Roll in flour mixed with salt and pepper. Brown in hot shortening. Add water, onion, and garlic. cover. Cook 40 minutes or till veal is tender. Stir in sour cream and heat just until hot. Serve over hot poppy seed noodles. Serves 6. Poppy Seed Noodles 18-ounce package noodles 2 tablespoons poppy seeds 1/2 cup slivered blanched al monds (optional) 3 tablespoons butter or margarine 3/4 teaspoon salt 1/8 teaspoon ground white pepper
Cook noodles according to package directions. Drain thoroughly. Toast poppy seeds and almonds in butter. Add to noodles along with salt and pepper. Toss lightly.
Serve at once. Serves 6. Poppy Seed Salad Dressing 3/4 cup sugar 1/3 cup vinegar 1 teaspoon dry mustard 1 teaspoon grated onion 1 cup salad oil 1 tablespoon poppy seeds 1 teaspoon salt
Combine first 4 ingredients. Add salt. Add oil slowly, beating with electric mixer or rotary beater until thick. Stir in poppy seeds. Cover. Chill. STir well before serving. A delicious dressing for fruit salads such as grapefruit and avocado. Makes 1 3/4 cups. Graham Cracker Poppy Seed Crust 2 cups graham cracker crumbs 1/2 cut soft butter or margarine 1/4 cup sugar 3 tablespoon poppy seeds
Gradually blend graham cracker crumbs with softened butter or margarine. Add sugar and poppy seeds. Mix well. PAt mixture firmly and uniformly over bottom and sides of a 9-inch pie plate. Bake in a preheated 325 degree F. oven for 8 to 10 minutes. Cool before adding the filling. Makes 19-inch pie crust. Poppy Seed Snails 2 cups sifted all-purpose flour 3 teaspoons double acting baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup shortening 3/4 cup milk 1/4 cup butter or margarine, melted Poppy Seed Filling 2 tablespoons honey
Sift together first 4 ingredients. Add shortening and cut in with pastry blender or 2 knives until crumbly. Stir in milk. Knead 20 seconds on lightly floured board. Roll into 12 by 8 by 1/4-inch rectangle. Brush surface with 2 tablespoons of the melted butter or margarine. Spread with poppy seed filling. Roll, starting at 12 inch side, in jelly roll fashion. Cut into slices 1 inch thick. Combine remaining 2 tablespoons butter or margarine and 2 tablespoons honey. Put 1 teaspoonful in each of twelve 2- inch muffins tins, and then a slice of the poppy seed roll mixture. Bake in a preheated 400 degree F. oven 20 minutes or until browned. Serve hot. Makes 1 dozen "snails." Poppy Seed Filling For 'Snails' 1/4 cup water 1/2 cup poppy seeds 3 tablespoons honey 1/2 teaspoon grated lemon rind
Combine first 3 ingredients in a small saucepan. Bring to a boil. Boil 5 minutes. Add lemon rind. Cool.