PlaneLocket's Cookbook

• Cook rice according to package directions.
• Remove the cabbage core. Boil the cabbage, removing leaves as they soften.
• Mix beef, sausage, onion, cooked rice, and eggs. Place handfuls of filling into cabbage leaves, roll, and secure with toothpicks.
• Simmer the rolls in tomato sauce and tomatoes for 2 hours, adding additional tomato sauce or tomato juice as needed.

• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook, breaking it up, until no longer pink, 6 to 8 minutes. Drain fat.
• Return beef mixture to the skillet over medium heat. Stir in ketchup, garlic, brown sugar, mustard, and chili powder; season with salt and pepper. Simmer until thick, about 5 minutes. Transfer to a plate and wipe the skillet clean.
• Butter one side of each bread slice. Place one slice butter-side down in the skillet, spoon on sloppy joe mixture, top with cheddar and another slice of bread butter-side up.
• Cook over medium heat until the bread is golden and the cheese is melted, about 3 minutes per side. Repeat to make 4 sandwiches.

• Peel figs. If unpeeled figs are preferred, pour boiling water over them, let stand until cool, and drain.
• Add 3 cups sugar to the water and cook until dissolved. Add figs and cook slowly for 30 minutes.
• Add the remaining 2 cups sugar and the vinegar. Tie cinnamon, allspice, and cloves in a cheesecloth bag and add to the figs. Cook gently until figs are clear.
• Cover and refrigerate 12 to 24 hours.
• Remove spice bag. Heat figs in brine to the boiling point.
• Fill clean, hot jars with hot figs and brine, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply canning lids.
• Process pint jars in a boiling-water canner according to the altitude schedule in the notes.

• Place green and red bell peppers, jalapeños, celery, carrot, onion, and cauliflower in a bowl. Stir in salt and add enough cold water to cover. Cover and refrigerate overnight.
• The next day, drain the salty water and rinse the vegetables.
• Mix garlic, oregano, red pepper flakes, black pepper, and olives. Add vinegar and olive oil and mix well.
• Combine dressing with the vegetable mixture, cover, and refrigerate for 2 days before using.

Beef Stock

• Rinse fresh trimmed beef bones, place in a large stockpot or kettle, cover with water, cover the pot, and simmer 3 to 4 hours.
• Remove bones, cool broth, pick off meat, and skim off fat. Return meat removed from bones to the broth and reheat to boiling.
• Fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.

Chicken or Turkey Stock

• Place large carcass bones in a large stockpot, add enough water to cover, cover, and simmer 30 to 45 minutes or until meat can be easily stripped from bones.
• Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.
• Reheat to boiling and fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.

Dough

• Mix all dough ingredients until evenly moist with no dry pockets. Cover tightly and let rise at least 8 hours and up to 24 hours.
• Pour 2 tablespoons oil into each of two 10- to 12-inch cast-iron skillets and swirl to coat. Divide dough in half and gently form each piece into a loose ball by repeatedly pulling and tucking the sides underneath.
• Place each dough ball smooth-side down in the oil, flip to coat, and gently flatten with your palm. Cover each skillet tightly with plastic wrap and leave undisturbed at room temperature for 2 hours.

Bake

• Preheat oven as high as it will go, preferably 550°F. Remove plastic wrap. If needed, gently pull dough to the skillet edges and release any large trapped air bubbles.
• Spread half the sauce over each pizza all the way to the edges. Divide mozzarella and pepperoni evenly between pizzas. Add half the basil now if using.
• Bake 12 to 20 minutes, until the bottom is crisp and deep brown and the top is bubbly and golden to deep golden brown.
• Slide pizzas onto a cutting board. Scatter with remaining basil if using. Rest 5 minutes, slice into wedges, then rest another 3 minutes before serving.

• Place potato and water in a small saucepan. Bring to a boil, reduce heat, cover, and cook 10 to 15 minutes until tender. Drain, reserving 1 cup of the cooking liquid. Mash the potato without milk or butter and set aside.
• Cool the reserved cooking liquid to 110°F to 115°F. In a large bowl, dissolve yeast in 1/4 cup warm water.
• Add warm milk, butter, sugar, salt, 4 cups flour, mashed potato, and the reserved cooking liquid. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down. Turn onto a lightly floured surface, divide in half, and shape into loaves. Place in two greased 9 x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 375°F for 30 to 35 minutes, until golden brown. Remove from pans to wire racks to cool.

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• Separate the eggs. Beat the egg whites in a separate bowl until stiff peaks form.
• Mix the egg yolks, vegetable oil, milk, and vanilla into the dry ingredients.
• Gently fold in the beaten egg whites.
• Cook in the prepared waffle maker until golden and cooked through.

• Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
• Brown the sausage. Add onion, bell pepper, celery, and garlic and cook 2 minutes. Remove from heat and transfer to a bowl to cool.
• Crumble the cornbread into the bowl. Add the remaining ingredients and moisten with chicken stock, taking care not to overmoisten.
• Bake covered for 35 minutes. Uncover and bake an additional 15 minutes.

• Mix the starter ingredients until well combined. Cover and let rest overnight at room temperature, ideally 65°F to 75°F, until bubbly.
• Combine all dough ingredients, including the starter. Mix and knead into a smooth, soft dough, adding up to 2 tablespoons additional water if needed.
• Place in a lightly greased bowl, cover, and let rise until nearly doubled, about 1 1/2 to 2 hours.
• Gently deflate and pat or stretch into a roughly 9 x 12-inch, 3/4-inch-thick rectangle. Spritz with water or brush with garlic oil, then sprinkle with cheese and optional Pizza Seasoning.
• Roll up from a long side into a log and pinch the seam and ends closed.
• Place seam-side down, cover, and let rise until puffy, about 1 to 1 1/2 hours. Near the end of the rise, preheat oven to 425°F.
• Cut crosswise into four mini-loaves, or in half for two larger loaves. Place cut-side up on lightly greased or parchment-lined baking sheets and spritz with warm water.
• Bake mini-loaves 25 to 35 minutes, or larger loaves 35 to 40 minutes, until the cheese is melted and the loaves are deep golden brown.