Cooking With Poppy Seeds

Ingredients:

l/3 cup vinegar
1/4 cup lime juice
3/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon poppy seed
1 teaspoon paprika
1 cup salad oil
1/2 teaspoon onion juice

In saucepan heat vinegar and lime juice to boiling. Combine sugar, salt, dry mustard, poppy seed, and paprika. Add to hot mixture in saucepan. Stir to dissolve sugar. Add salad oil and onion juice. Beat with rotary beater till thoroughly mixed and slightly thickened. Chill thoroughly. Spoon the salad dressing over fresh or canned fruit.

Makes 1 3/4 cups dressing.

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Poppy Seed Lime Dressing

Ingredients:

1/3 cup poppy seed
3/4 cup milk
3/4 cup butter or margarine
l 1/2 cups sugar
1 1/2 teaspoons vanilla
2 cups sifted cake flour
21/2 teaspoons baking powder
1/4 teaspoon salt
4 stiffly beaten egg whites
Filling

Soak poppy seed in milk for I hour. Cream butter and sugar till fluffy. Mix in vanilla and milk with seed. Sift together dry ingredients; stir into creamed mixture. Fold in egg whites.

Bake in 2 well-greased and lightly floured 8x1 Which round pans at 375° till cake tests done, about 20 to 25 minutes. Cool 10 minutes; remove from pans. Cool. Split layers.

Spread Filling between layers; chill. Sift confectioners sugar atop the torte.

Filling:

In saucepan mix 1/2 cup sugar and 1 tablespoon cornstarch.
Combine 1 1/2 cups milk and 4 slightly beaten egg yolks. Stir into sugar.
Cook and stir till bubbly; cool.
Add 1 teaspoon vanilla and 1/4 cup chopped walnuts.

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Poppy Seed Torte

Ingredients:

1 pound beef sirloin, cut in ¼ inch strips
1 tablespoon shortening or oil
1 medium onion, sliced
1 clove garlic, crushed
1 10 ½ ounce can condensed cream of mushroom soup
1 cup dairy sour cream
1 3 ounce can broiled sliced mushrooms, untrained
2 tablespoons catsup
2 teaspoons Worcestershire sauce
4 ounces medium noodles, cooked
1 tablespoon butter or margarine
1 teaspoon poppy seed

In a skillet, brown the meat in hot shortening. Add the onions and garlic and cook until the onion is crisp but still tender.

Blend the next 5 ingredients together. Pour this over the meat. Cook and stir over low heat until hot. Drain the noodles and toss with the butter and the poppy seed.

Serve the sauce over the noodles.

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Stroganoff With Poppy Seed Noodles

Ingredients:

2 packages active dry yeast
5 to 6 cups sifted all purpose flour
1 ½ cups milk
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
3 eggs
Poppy Seed Filling

In a large mixer bowl, combine the yeast with 2 cups of the flour. Heat together the milk, the sugar, the shortening and the salt just until warm, stirring to melt the shortening. Add to the dry ingredients. Add the eggs next and beat at low speed ½ minute, scraping the bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead until smooth and satiny. Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size.

Meanwhile, prepare the Poppy Seed Filling: Pour 1 cup boiling water over ¾ cup poppy seed, then drain. Cover with 1 cup lukewarm water and let stand for 30 minutes. Drain thoroughly. Grind the poppy seed in a blender or use a food grinder. Stir in ½ cup chopped nuts, 1/3 cup honey and 1 teaspoon grated lemon peel. Fold in 1 stiffly beaten egg white.

Punch down the bread dough. Divide the dough in 2 equal parts. Cover and let rest for 10 minutes. On a lightly floured board, roll one part of the dough to a 24x8 inch rectangle and spread with half of the filling. Roll up, starting on the 8 inch side. Seal the long ends. Place, seam side down, in a greased 9x5x3 inch loaf pan. Repeat with the second part of the dough and filling. Cover the loaves with a cloth. Let rise until double. Bake at 350 degrees for 35 to 40 minutes. Remove the loaves from the pans and cool on a rack.

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Poppy Seed Swirled Bread

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