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Sourdough waffles, there is nothing like them. For years, I had a wonderful sourdough starter that I kept going by using every couple of weeks. Due to not enough waffles, bread and biscuits being made, that starter died.

When the latest Hospital Auxiliary cookbook came out I decided to try Pauline Schimke’s sourdough starter recipe. So far I have been very pleased with it.

Sourdough Starter

1 package active dry yeast

1/2 cup lukewarm water

2 cups all-purpose flour

1 Tbsp salt

1 Tbsp granulated sugar

1 1/2 cups room temperature water

Note: sourdough does not work well with metal, so use glass or ceramic bowls and wood or plastic utensils.

Soften yeast in the 1/2 cup lukewarm water (about 10 minutes). Measure flour, sugar and salt into a large glass bowl or crock (4 quart or larger). Stir in the softened yeast and remaining water, mix until smooth. Cover with a cloth or paper towel and let stand in a warm place (about 80 degrees), stirring down daily. In 3-5 days, it should have a pleasantly sour odor. Use at once or cover tightly and store in the refrigerator.

To use starter, measure out amount called for in your recipe and set to work overnight, or all day if using in the evening. Be sure to always add at least 1 cup of worked starter back to your container, storing in the refrigerator, to keep the starter alive.

When you make or receive a new starter, it is best to make pancakes or waffles for your first recipe to give the starter a chance to work up to its full raising capabilities. My favorite recipe for Sourdough Waffles comes from the 1973 edition of Adventures in San Francisco Sourdough Cooking and Baking, by Charles D. Wilford.

Sourdough Waffles

1 cup sourdough starter

1 cup warm water

1 1/2 cups flour

2 eggs, separated

2 tsp granulated sugar

1 tsp salt

1/4 cup melted butter

1/4 cup milk

Eight to twelve hours before making waffles, combine starter and warm water in glass or ceramic bowl using a wooden spoon. Stir in flour until blended and smooth. Cover and set in warm (about 80 degrees) place to work.

When ready to make waffles assemble remaining ingredients and bring to room temperature.

Stir down sourdough mixture and measure out 1 1/2 cups of starter. Return remaining starter to container in refrigerator. Put measured starter back into bowl. Beat egg yolks slightly and stir into starter in bowl. Stir in sugar and salt.

Beat egg whites until they form soft peaks. Stir melted butter and room temperature milk into batter. Gently fold in beaten egg whites. Pour about 2/3 cup batter onto preheated waffle iron. Close top. Watch for signal light to go out, or time about 6 minutes. Waffles should be golden brown. Serve at once with your favorite toppings. Yield: 6-8 round waffles.

Getting ready for Thanksgiving or other holiday meals can be daunting, but a little planning and a few make ahead dishes will make preparations go more smoothly. Make a list of all the items you need for your meal. Check your pantry for any supplies you have on hand, checking them off your list so you don’t duplicate.

Any non-perishable items may be purchased immediately. Potatoes, yams, onions and the like may be purchased a week or so ahead. Dinner rolls can be baked or purchased several weeks in advance, frozen; thawed and heated to serve.

Start thawing your turkey in the refrigerator 4-5 days before cooking day. Try my method of microwave stuffing to save the fuss of stuffing the bird and the extra hour of roasting time.

Microwave Stuffing

1 recipe your favorite stuffing mixture.

4-6 Tbsp roast turkey drippings

Butter a covered casserole dish large enough to hold your recipe. Firmly press mixture into prepared casserole dish. Smooth the surface with the back of a spoon. Poke several dozen holes into stuffing with a meat fork. Refrigerate until turkey comes from the oven.

Using a turkey baster or small ladle extract 4-6 tablespoons of drippings from roasting pan and drizzle over stuffing. Cover tightly and microwave on High 10 minutes or until internal temperature reads 170 degrees. Keep covered until serving time. If you scoop stuffing into a bowl and hide the evidence in the oven your guests won’t guess the stuffing was never inside the bird.

Note: if your recipe contains sausage or oysters, be sure to cut up before adding to stuffing mix so they don’t explode during cooking.

Try this space saving tip when preparing celebration meals. Besides the usual refrigerator shuffle to make space, counter space is at a premium as well. Get five or six same size 3-4 inch deep clean cardboard boxes. Cut a one inch deep notch about 6 inches wide on all 4 sides. This way you can stack them with out sliding. Place pies, and other meal items not needing refrigeration in boxes and stack to clear counter space. You will find that these boxes are handy for transporting baked goods to sales and keep them around for future use.

Breakfast can be a trick to fix amid turkey preparations. Impress your family with a Potato Omelet. It can be made in stages around other preparations.

Potato Omelet

1 Tbsp vegetable or olive oil

2 cups thinly sliced onion

1/2 pound baby potatoes, thinly sliced

1/8 tsp salt

8 eggs

1 cup cheddar cheese, divided

In a 10 inch nonstick skillet heat oil on medium. Add onion and potatoes, sprinkle with salt. Cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat until ready for the next step.

In a bowl, beat eggs until frothy. Stir in 1/2 cup cheese. Fold in potato mixture. Return mixture to pan, place over medium-low heat. Cook about 10 minutes, pushing edges to the center until set and bottom is brown. Place a plate on top of skillet and invert. Slide omelet from plate back into the skillet, sprinkle omelet with remaining cheese and cook 3-4 minutes until browned. Yield: 4-6 servings. Sausage and toast and a fruit would round out the meal.

Next column will feature turkey leftovers. Send your favorite after Thanksgiving recipes to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159 or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Use a soft but not rotten potato and carve designs in the cut surface, then stamp tempera paint on newspaper for recycled gift wrap.