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California Crunchy Top Cheesecake

Ingredients

2 Cups all-purpose flower

1 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1/3 cup soft Butter

1 Egg

1/2 cup finely cut Funsten Walnuts

1/2 cup Sugar

1 teaspoon CINNAMON

Sift flour , sugar baking powder and salt into 3- quart bowl of electric mixer. Beat in milk, butter and egg at medium speed ( 2 minutes), scraping sides of bowl often. Pour into greased and floured 9 inch square pan. Combine Walnuts ,sugar and cinammon in a bowl. Mix thoroughly and sprinkle over batter. Bake in 350 degrees F oven about 36 minutes ( or till cake pulls away from sides of pan.

Lovin’ From the Oven: Cheesecake Brownies – Cheesecake Brownies. Talk about baking on a scorching day. 97 degrees.. Really, southern California?! We skipped spring and jumped right into summer. Don’t get me wrong, I love southern California weather… just not when I’m at my …

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Ingredients:

2 cups cooked or canned GARBANZOS  (drained)

1 can ( 8 3/4 ounces) golden whole Kernel CORN ( drained)

1 cup diced ( or sliced) CELERY

1/2 cup chopped ONION

2 tablespoons diced PIMENTO

1/2 cup diced GREEN PEPPER

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1 Onion ( chopped)
2 cloves Garlic  ( chopped)

2 tablespoons Parsley( chopped0

Cooking Oil

4 fresh California Tomatoes ( chopped)

2 lbs Rockfish  ( cut in bite sized pieces)

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Serve staming hot in soup bowls.

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1 quart Boiling Water

1 12/ teaspoons salt

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( Makes in total 2 cups served)

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4 medium Onions

1 tablespoon Paprika

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2 teaspoons minced Garlic

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Spanish Settlers Brought Other Products from Distant Parts to California from the Old World- corn, wheat , squash , beans , chick peas ( garbanzos) , numerous varieties of chili peppers , tomatoes , fruits , vegetables , grapes , olives , figs , oranges , chocolate , cattle ,sheep , goats and hogs.

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In the towns and on the rancheros, beef was added to the fare.

Indians of California , before the coming of the Spaniard , subsisted on whatever wild grains , seeds m berries , fruits , greens , roots and bulbs they could gather, and the wild game . Birds, shellfish and insects that these California Aboriginals could capture. We call the California Indians the acorn culture because their dependency on acorns from native oaks as a staple food. In order to make acorns palatable, it was necessary to leach the nuts of their tannic acid. This was done by running water through ground acorn meal. Leached meal was then made into a kind of mash or gruel and eaten with the hands.

Often grains and other foodstuffs were included with in the mush or meat was added to make a stew. Rabbits, deer and quail as well as pheasants were abundant were abundant in the California wilds and outback. Clams and abalone were to be easily had for taking along the California coastline, and of course fish were to be found everywhere along streams and in the Pacific Ocean.

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