MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Almond Bread
Categories: Breads
Yield: 1 Loaf

1 1/2 c Dried apricots
1 1/2 c Water
2 tb Butter; soft
1/2 c Honey or real maple syrup
1 ts Salt
1 1/2 c White flour
1 c Whole wheat flour
1 ts Baking soda
2 ts Baking powder
1 c Almonds; chopped
1 Egg; beaten
1 ts Vanilla
1/2 ts Fresh orange rind; grated

Pre-heat oven to 350 F.

Cook apricots in water for 10 minutes (covered, low heat). Cool
completely and add butter, syrup, and salt. Beat in egg and vanilla.
Sift together dry ingredients. Fold everything together and spread
into buttered loaf pan. Bake 1-1/4 hours, and remove bread from pan
10 minutes after it comes out of the oven.

Recipe by Moosewood Cookbook

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Almond Bread
Categories: Breads
Yield: 1 Loaf

1 1/2 c Dried apricots

Recipe by Moosewood Cookbook

That's almost a "stollen", a German Christmas bread which I have made
a time or two. Tradition says just to make a simple, oval, sheet-pan
loaf. But, I once had a braided stollen and it made such a nice looking presentation that's the way I do mine. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf

1 c Milk
1/2 c + 2 TB granulated sugar
1/2 ts Salt
1/4 ts Env active dry yeast
1/4 c Warm water
5 c Sifted A-P flour
1/2 c Fine chopped candied citron
1/2 c Fine chop'd candied cherries
1 c Slivered almonds
Grated rind of 1 lemon
1 c Seedless raisins or sultanas
2 lg Eggs; beaten
1 c Butter; softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water

Pour milk into a saucepan. Heat to scalding. Turn off
heat; stir in 1/2 cup of the granulated sugar and the
salt. Let mixture cool to lukewarm. In a large bowl,
dissolve yeast in the 1/2 cup warm water; let mixture
rest for 5 minutes. Pour lukewarm milk mixture into
yeast solution. Stir in 1 cup of the flour. Beat dough
with electric mixer or egg beater until smooth. Cover
bowl with cloth towel; let dough rise in a warm place 1
hour and 30 minutes or until double in bulk.

Punch down dough in bowl; fold in citron, cherries,
almonds, lemon rind and raisins. Add eggs, 3/4 cup of
the softened butter and the nutmeg. Stir in 3 more cups
flour; mix dough until smooth. Turn dough out onto a
lightly floured surface. Knead, working in enough of
remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about
1/2" thick.

In a small saucepan, melt remaining butter; brush it
over ovals. In a small bowl, combine cinnamon with
remaining 2 Tb granulated sugar; sprinkle mixture over
ovals. Fold ovals in half, lengthwise. Place them on
buttered baking sheet. Twist ends of each oval toward
each other to form a crescent. Loosely cover ovals with
wax paper and a cloth towel.

Let Stollen rise in a warm place about 1 hour or until
double in bulk.

Set oven @ 350-|F/175-|C.

Bake Stollen 45 minutes or until golden. In a small
bowl, combine confectioners' sugar with enough of the
hot water to make a thick icing. Dribble icing over
hot Stollen; let Stollen cool before slicing.

UDD NOTE: I usually make three equal ropes of the dough
and braid them before the final rising. I also sprinkle
whole, unsalted almonds onto the icing before it cools.

Makes 1 Stollen.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Re: Apricot-Almond Bread
By: Dave Drum to Ben Collver on Sat Dec 02 2023 05:56:00

But, I once had a braided stollen and it made such a nice looking presentation that's the way I do mine. Bv)=
Title: Holiday Stollen

Thanks for the recipe. I'll put it on my to-do list to try making
braided holiday stollen. I've made braided challah in the past, and
was pleased with my results.

I'm on the road. A friend treated me to homemade pizza baked in a
cast iron frying pan. It resulted in a thick, spongey crust that
soaked up oil from the frying pan. It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.

His pizza dough recipe went roughly like this.

1 c Flour
1 c Water (if i recall correctly)
2 ts Yeast
1 ts Salt
2 tb Olive oil; up to 4 tb

Mix all ingredients in bowl.
Let rise for 30 minutes at room temperature (72-74 degrees F).
Punch down.
Let rise for another 30 minutes.
The more it rises, the better. It neeeds to double.
Spread out and up edges of cast iron skillet (8 to 10",
if i recall correctly).
Preheat oven to 450 degrees F.
Construct pizza as usual.
Bake pizza for 14 to 17 minutes.
Enjoy!
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Ben Collver wrote to Dave Drum <=-

But, I once had a braided stollen and it made such a nice looking presentation that's the way I do mine. Bv)=
Title: Holiday Stollen

Thanks for the recipe. I'll put it on my to-do list to try making
braided holiday stollen. I've made braided challah in the past, and
was pleased with my results.

The process (braiding) is much the same.

I'm on the road. A friend treated me to homemade pizza baked in a
cast iron frying pan. It resulted in a thick, spongey crust that
soaked up oil from the frying pan. It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.

His pizza dough recipe went roughly like this.

1 c Flour
1 c Water (if i recall correctly)
2 ts Yeast

I thought that looked like a *lot* of yeast. So, off to Bing I went to
find out how much volume is in tha 1/4 oz/7g envelope. Survey says it's
2 1/4 to 2 1/2 teqaspoons.

1 ts Salt
2 tb Olive oil; up to 4 tb

If you do sourdough this is a great recipe - similar to what my didter
in law uses. Me, I grab a "Papa Murphy's Take & Bake" and add extra meat
and cheeses before sliding it into the oven. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough Pizza Dough
Categories: Five, Breads
Yield: 3 crusts

5 c (500 g) 00 flour
2 1/2 ts (15 g) kosher salt
2 1/2 ts (7 1/2) g instant dry yeast
1 tb (15 g) extra-virgin olive
- oil
1/4 c + 2 tb (90 g) sourdough
- starter, "fed" *

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together 300 grams (about 1
1/4 cups) lukewarm tap water, the instant dry yeast and
the olive oil, then stir the sourdough starter into it
and pour it into the bowl with the flour mixture. Knead
with your hands until well combined, about 4 minutes,
then let mixture rest for 15 minutes.

Knead rested dough for 3 to 4 minutes. Cut into 3 equal
pieces and shape each into a ball. Place on a heavily
floured surface, cover with a dampened cloth and let
rest and rise for 8 to 24 hours in the refrigerator.
(Remove from refrigerator 30 to 45 minutes before you
begin to shape it for pizza.)

To make pizza, place each dough ball on a heavily
floured surface and use your fingers to stretch it, then
your hands to shape it into rounds or squares. Top and
bake.

* If you feed your starter regularly, you can use it in
this recipe right out of the crock in which you store
it. But if not, give the starter a feed of flour and
water a few hours before you mix up the dough.

Recipe from: Roberta's

Adapted by: Sam Sifton

Yield: 3 pizzas

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Hi Ben,

Thanks for the recipe. I'll put it on my to-do list to try making
braided holiday stollen. I've made braided challah in the past, and
was pleased with my results.

I made that once, now decades ago when our girls were small. Over the
years I've thought about doing it again but never did. Did make stollen
a couple of times while we were in Germany but have stuck mostly with
regular bread, pizza dough, quick breads and such like.

I'm on the road. A friend treated me to homemade pizza baked in a
cast iron frying pan. It resulted in a thick, spongey crust that
soaked up oil from the frying pan. It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.

That does sound good--have to try it some time. Probably for Steve and
me, the 10" pan would work well but I've got other sizes that I could
try as well.

His pizza dough recipe went roughly like this.

1 c Flour
1 c Water (if i recall correctly)

Given that you're useing only one cup of flour, you probably need only
half a cup of water. My basic pizza crust calls for 2 cups of flour (I
use whole wheat) plus bench flour for kneading and 3/4-1 cup of warm
water. Also calls for 1 TBSP each of yeast, oil, honey (or sugar) and a
pinch of salt. Mix, set aside while fixing toppings, then put everything together. Bake at 425 (We've upped it to 450 sometimes) for 15-20
minutes, depends on how thick your crust is and how many toppings you've
put on.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Re: Re: Apricot-Almond Bread
By: Dave Drum to Ben Collver on Mon Dec 04 2023 05:01:00

If you do sourdough this is a great recipe - similar to what my daughter
in law uses.

Thanks for the sourdough pizza dough recipe. I used to eat pizza every
week, but now i only eat it socially. Perhaps i should revive the old sourdough culture and treat myself to some homemade pizza now and then.
Papa Murphy's sells take and bake around here too, and it definitely has
the convenience factor. These days they sell GF and dairy-free too,
which is super expensive, but also convenient for the folks in my life
who have stricter dietary restrictions than me.

What are some of your favorite toppings to add?

In the past, i got a kick out of adding canned salmon, pinapple, feta,
fresh chopped basil, pitted & halved kalamata olives, sun dried
tomatoes, sauteed onions & mushrooms, bell peppers, fresh diced
jalapenos or serranos, zucchini or crookneck squash, walnuts, and
fresh grated cheese from fancy hard cheese blocks like parmesan or
aged gouda.
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Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sun Dec 03 2023 20:22:19

Given that you're useing only one cup of flour, you probably need only
half a cup of water.

That's cool that you can remember so clearly a loaf of bread that you
cooked one time many years ago. Sometimes my mind works that way too.
And then suddenly, that river that went underground so long ago
surprisingly resurfaces and i feel that "i've still got it!"

Thanks! I bet it was closer to half a cup of water. Since different
flour has different absorbancy, i'd probably improvise and aim for
what i've already learned as optimal pizza dough consistency.

I am house sitting and will be cooking for an elderly dog. Due to
health problems, he has become very picky about what he will eat.
His human family recently and discovered, thanks to Thanksgiving
leftovers, that he is much more enthusiastic about eating food if
it is warm and topped with gravy. So i will be making chicken &
gravy dinners for him.
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Ben Collver wrote to Dave Drum <=-

If you do sourdough this is a great recipe - similar to what my daughter in law uses.

I think I must have gotten my tongue over my eye-teeth and couldn't
see what I was saying. That should have been "sister-in-law" (Ms. Vicky,
my brother's ol' lady) as I only raised a girl. And she wasn't mine (in
a biologic sense).

Thanks for the sourdough pizza dough recipe. I used to eat pizza every week, but now i only eat it socially. Perhaps i should revive the old sourdough culture and treat myself to some homemade pizza now and then. Papa Murphy's sells take and bake around here too, and it definitely
has the convenience factor. These days they sell GF and dairy-free
too, which is super expensive, but also convenient for the folks in my life who have stricter dietary restrictions than me.

Fortunately I am not afflicted with and of those dietary restrictions.

What are some of your favorite toppings to add?

In the past, i got a kick out of adding canned salmon, pinapple, feta, fresh chopped basil, pitted & halved kalamata olives, sun dried
tomatoes, sauteed onions & mushrooms, bell peppers, fresh diced
jalapenos or serranos, zucchini or crookneck squash, walnuts, and
fresh grated cheese from fancy hard cheese blocks like parmesan or
aged gouda.

I like to add bazcon (not bac-os), hot Italian sausager that I get from Humphrey's (local grocery store w/100% "service" meat), sliced olives,
both green and black, thin sliced tomato, ham steak in 1/4" dice, feta
or bleu cheese (sparingly), chopped green chilies, sliced jalapeno or
serrano chilies, bell pepper (any colour), red onion, extra mushrooms,

Here's one that's on my "round tuit" list as a possible.The recipe as
was presented on the web site assumes you will make your own crust. I'm
a fan of short-cuts if decent options are available. Saves lots of time
and mess and clean-ups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Pizza
Categories: Breads, Seafood, Cheese, Vegetables, Herbs
Yield: 8 slices

1 md Pizza Dough; ho-made or
- store bought
2 cl Garlic; divided
1/4 lb Small (U-60) shrimp; peeled
- deveined, chopped in bite
- sized pieces
1/4 lb Sea scallops*; uncooked
1/4 ts Salt; divided
1 tb Olive oil
1/2 c Whole milk ricotta cheese
Fresh ground black pepper
2/3 c Shredded mozzarella cheese
2 tb Grated Parmesan cheese
1/4 ts Dried oregano
1 Handful sliced red onion
1 tb Butter
Chopped parsley; garnish

Place a pizza stone in the oven and heat to 500-|F/260-|C.
OR set your pizza oven @ 500-|F/260-|C.

PREPARE THE TOPPINGS: Mince the garlic, reserving 1
clove in a small bowl for later. Pat the shrimp and
scallops dry and chop them into bite sized pieces. In a
medium bowl, mix the shrimp and scallops with 1 clove of
the minced garlic and 1/4 ts salt. In a medium skillet,
heat 1 tablespoon olive oil on medium high heat. Cook
the seafood for 1 to 2 minutes until mostly cooked
through, stirring occasionally. When done, transfer
to a bowl.

In a small bowl, mix the ricotta with the rest of the
salt and fresh ground black pepper to taste.

BAKE THE PIZZA: When the oven is ready, dust a pizza
peel with cornmeal or semolina flour. (If you donrCOt have
a pizza peel, you can use a rimless baking sheet or the
back of a rimmed baking sheet. But a pizza peel is well
worth the investment!) Stretch the dough into a circle,
then gently place the dough onto the pizza peel.

Spread an even layer of the seasoned ricotta onto the
dough with a spatula, then sprinkle on 1/4 cup of the
mozzarella cheese. Add the shrimp and scallops,
reserving the liquid at the bottom of the bowl. Top with
the remaining 1/4 cup mozzarella cheese and Parmesan
cheese. Top with red onion, oregano, and 2 pinches
kosher salt.

Use the pizza peel to carefully transfer the pizza onto
the preheated pizza stone. Bake the pizza until the
cheese and crust are nicely browned, about 5 to 7
minutes in the oven (or 1 to 2 minutes in a pizza oven).

Make the garlic butter and serve: Allow the pizza to
cool for a minute or two while you make the garlic
butter. In a small saucepan, melt 1 tablespoon butter
with the reserved 1 minced garlic clove. Top the pizza
with garlic butter and chopped parsley. Slice into
pieces using a knife, and serve immediately (cutting it
with a knife is easiest to cut through the shrimp).

NOTES: * If you have access to bay scallops, you can use
whole bay scallops to replace the chopped sea scallops.

UDD NOTES: If/when I make this I will definitely use a
layer of Onofrio's Basilico (http://www.onofrios.com)
from my friend Joe anazzo. And fresh sliced basil on
top.

RECIPE FROM: https://www.acouplecooks.com

Uncle Dirty Dave's Archives

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Hi Ben,

Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sun Dec 03 2023 20:22:19

Given that you're useing only one cup of flour, you probably need only
half a cup of water.

That's cool that you can remember so clearly a loaf of bread that you cooked one time many years ago. Sometimes my mind works that way too.
And then suddenly, that river that went underground so long ago surprisingly resurfaces and i feel that "i've still got it!"

Probably because it was a "one off" baking. I've really slacked off on
making bread in the last few years--used to do it all the time, at one
point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small. Then Steve
went into the Army and I lost my freezer so went down to only 2 loaves
at a time, supplimented some while we were in Germany with all the yummy
breads there. Came back to the States and 3 wrist surgeries in 2 years
got me using an ABM for a while, then I went back to making 2 loaves at
a time on a sort of regular basis. Did that until the last few years,
maybe I'll get back into it this winter. Started baking bread back in
1976 so have become pretty good at it. (G)

Thanks! I bet it was closer to half a cup of water. Since

different BC> flour has different absorbancy, i'd probably improvise
and aim for BC> what i've already learned as optimal pizza dough
consistency.

Just keep playing around with the recipe and keep track of your best
results. I use whole wheat flour as my main flour, both the hard winter
wheat for general purpose baking and the soft, spring (pastry) wheat for
quick breads, pie crusts, cake, etc. I also have rye flour on hand for
the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.

I am house sitting and will be cooking for an elderly dog. Due to
health problems, he has become very picky about what he will eat.
His human family recently and discovered, thanks to Thanksgiving leftovers, that he is much more enthusiastic about eating food if
it is warm and topped with gravy. So i will be making chicken &
gravy dinners for him.

Our cocker spaniel (Sam) ate almost any and every thing, not liking
lettuce or peas but his favorite treat was popcorn. We adopted him when
he was about 4 1/2 from a family with orders for Scotland who didn't
want to put him thru a 6 month quarentine. We had him for about 8 years
before gettting orders for Hawaii, with a 4 month quarentine. by then
he'd developed a number of health issues and we weren't sure if he would survive the quarentine; long story short, neighbors down the street
adopted him. Sam always liked gravy on his dry food but we didn't always
have it, not the makings of it (and sometimes a time crunch). Found out
that if we put a bit of warm water on his food, he'd think it was gravy
and scarf it down--you might want to try that a time or two and see how
he reacts. If nothing else, maybe a bit of stock or broth, just warmed
a bit, might work.

---
Catch you later,
Ruth
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Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Tue Dec 05 2023 15:46:47

Probably because it was a "one off" baking. I've really slacked off on making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.

Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into the
oven all at once? Mom used to make home-made bread and with our large
family we could easily finish 4 loaves within a week.

Just keep playing around with the recipe and keep track of your best results. I use whole wheat flour as my main flour, both the hard winter wheat for general purpose baking and the soft, spring (pastry) wheat for quick breads, pie crusts, cake, etc.

Last night i made cast iron skillet pizza and was quite pleased with the results. I used a blend of AP and WW flour and i used 1/2 c water. I
took the initiative and added 1 ts of sugar to encourage the yeast. The yeasties were a cheerful bunch and vigorously raised the dough.

If nothing else, maybe a bit of stock or broth, just warmed
a bit, might work.

Thanks for that tip. There's some leftover broth in the refrigerator
and i could try that, or possibly thicken it with some starch to make
gravy.
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Ben Collver wrote to Ruth Haffly <=-

Probably because it was a "one off" baking. I've really slacked off on making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.

Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into
the oven all at once? Mom used to make home-made bread and with our
large family we could easily finish 4 loaves within a week.

8 standard loaf pans is a breeze in a full sized oven. Heck if you plan it right you could likely get them all on one rack. Although I can't speak for
how the baking would go. My mind tells me crowding it all on one rack or
level would inhibit it from baking properly.

If I'm making the bread just for myself I will let the bread machine do
the whole Megilla. If I'm making it to give away or serve to guests then
I'll do the dough cycle in the ABM and finish in loaf pans - or in the
case of specialty breads, sheet pans.

At 81 I've little left to prove and no one I need to impress. So it's
all about convenience. Bv)=

Here's one I've posted before - when I first made this the beefsteak
tomatoes were ripe and ready for picking so my housemate and I made up sandwiches with freshly sliced bread right from the bread machine (I
got fancy later) slathered with butter and beefsteak tomato slabs cut
1/4" or more thick. Hawg Heaven!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125ºF/52ºC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375ºF/190ºC. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

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Re: Re: Apricot-Almond Bread
By: Dave Drum to Ben Collver on Thu Dec 07 2023 05:31:00

At 81 I've little left to prove and no one I need to impress. So it's
all about convenience. Bv)=

I know someone much older than me who only eats the best. If something
turns out not to be the best, then they won't waste their time eating
it. So they get maximum enjoyment and food quality.

Being nearly broke, i follow a frugal philosophy. Whatever i get my
hands on, if it's not spoiled then i try to find ways to make use of
it. For example, if it's canned soup that is way too salty, then i
incorporate it into a batch of homemade soup in a crockpot.

Here's one I've posted before - when I first made this the beefsteak tomatoes were ripe and ready for picking so my housemate and I made up sandwiches with freshly sliced bread right from the bread machine (I
got fancy later) slathered with butter and beefsteak tomato slabs cut
1/4" or more thick. Hawg Heaven!

Yum! That sounds super delicious. Ripe home-grown tomatoes and bread
steaming hot fresh from the oven or bread machine. How does it get any
better than that?
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Ben Collver wrote to Dave Drum <=-

I know someone much older than me who only eats the best. If something turns out not to be the best, then they won't waste their time eating
it. So they get maximum enjoyment and food quality.

Being nearly broke, i follow a frugal philosophy. Whatever i get my
hands on, if it's not spoiled then i try to find ways to make use of
it. For example, if it's canned soup that is way too salty, then i incorporate it into a batch of homemade soup in a crockpot.

I have always done that. I'm not a huge fan of Max n Cheeze for example.
But the macaroni can go for chilli-mac (a couplr boxes worth) with a can
of really inexpensive (bought on closeout) Hormel or Wolf Brand chilli.

And there are always places where that packet of cheezoid come in handy.

When I returned to college as Illinois opened their "Commuinity College"
system I wrote an advice book (actually a collection od newspaper columns) titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those
and bring it home with me for preservation.

Here's a link to a video I saw some years ago trying which canned chilli
was best. My town (Springfield, IL) is also, by procalmation of the state legislature "Chilli Capital of the Civilized Universe". We had severa; makers/canners of chilli here including a pair of brothers - Ray and Joe DeFrates. Their chilli is still being canned - just not in springfield.
I was friends with Joe DeFrates who started Chilli Man Chilli. And I've
been known to hang outn with Jay Nichole, the current owner of Ray's
Chilli (Ray DeFrates).

https://www.youtube.com/watch?v=UHWHcZcllLU&t=80s

There are a series of "2 Bald Guys" critiques of varios foods available
from You Toob.

Here's a recipe for good ol' greasy Springfield Tavern Red. I've made
(and eaten it) several times. Some form of this recipe is the best to be
had tavern chilli around. But when I make it it's for uses (as noted) as
Coney Island hot dog sauce. 8V)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.

Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.

SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.

NOTE: This chilli meat makes super Coney Island hot
dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

MMMMM

... Gun Fighting Rule: Bring a big gun.
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Hi Ben,

making bread in the last few years--used to do it all the time, at one point, 8 loaves at a time (extras went into the freezer). It was easier
to do it in quantity like that when our girls were small.

Wow, 8 loaves is a lot to cook at once! Did you fit 8 loaf pans into
the oven all at once? Mom used to make home-made bread and with our

No, I had 4 pans so I'd shape 4 loaves worth and put it in the pans, let
rise and bake. The extra dough would go into the fridge until the first
set came out of the oven, then I'd shape the last 4 and repeat. The week
before our younger daughter was born, over 2 days I did 2 batches to
hold us thru the first few weeks of a toddler and new born.

large BC> family we could easily finish 4 loaves within a week.

My mom rarely baked bread; when she did, it was only 2 loaves and they
would be gone within a couple of days. She said that she didn't want to
have to be baking it all the time; I told her that we went thru it so
fast because it was a novelty. If we'd had it as our regular bread, we'd
have been so used to it that it would have lasted longer (I had 4
siblings) but she never took the hint. She did get an ABM (smallest size available) after all of us kids had left the house but even then, didn't
use it that much. Dad used it more, came across a recipe for beer bread.
When they came to visit us, he raved about it, even bought a bottle of
beer for us to try. We did, after they went home, and it was the worst
tasting bread we'd ever had; I don't remember if we even finished the
loaf.

Just keep playing around with the recipe and keep track of your best results. I use whole wheat flour as my main flour, both the hard

winter RH> wheat for general purpose baking and the soft, spring
(pastry) wheat for RH> quick breads, pie crusts, cake, etc.

Last night i made cast iron skillet pizza and was quite pleased with
the results. I used a blend of AP and WW flour and i used 1/2 c
water. I
took the initiative and added 1 ts of sugar to encourage the yeast.
The yeasties were a cheerful bunch and vigorously raised the dough.

Sounds like you've hit on the right amount of water for that flour mix.
Yeast loves sugar in any form so feel free to play around with various sweeteners--honey, molasses, raw sugar, etc. I just mixed up a batch of chocolate crinkle cookies for an exchange this week end at church. The
recipe calls for 2 tsp of vanilla; I use one tsp each of vanilla and
peppermint extract. Gives them just the hint of peppermint to balance
the chocolate.

If nothing else, maybe a bit of stock or broth, just warmed RH> a

bit, might work.

Thanks for that tip. There's some leftover broth in the refrigerator
and i could try that, or possibly thicken it with some starch to make gravy.

The starch would work for a good gravy but work on reducing the amount
so that eventually it's back to just broth. What kind of a dog is it? We
had a Bichon Frise for a few years, then some years later got the Cocker Spaniel. Had several cats betw'xt and between, then my pulmonologist in
HI gave me a choice--cat or dog OR breathe. Much as I'd like another
animal, we went with choice #2 and now just get fuzz therapy whenever we
visit someone with pets.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 6:11 | Give us this day our daily bread.

--- PPoint 3.01
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Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Thu Dec 07 2023 14:40:29

Hi Ruth,

What kind of a dog is it? We
had a Bichon Frise for a few years, then some years later got the Cocker Spaniel. Had several cats betw'xt and between, then my pulmonologist in
HI gave me a choice--cat or dog OR breathe. Much as I'd like another animal, we went with choice #2 and now just get fuzz therapy whenever we visit someone with pets.

He's half chihuahua and half terrier. Bigger than a chihuahua and cuter
than a terrier. His personality is friendly, mellow, and silent. He loves
to socialize with other dogs and people while we are out on walks. I enjoy seeing other people light up when they interact with him.

Funny term, fuzz therapy. :-)

I am happy to enjoy children and pets vicariously and for well-defined
periods of time.
--- SBBSecho 3.20-Linux
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Re: Frugal was: Apricot-Almon
By: Dave Drum to Ben Collver on Fri Dec 08 2023 05:14:00

When I returned to college as Illinois opened their "Commuinity College" system I wrote an advice book (actually a collection od newspaper columns) titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those and bring it home with me for preservation.

Cool project! I would be willing to help you digitize that book and post it
on archive.org if you are interested.
--- SBBSecho 3.20-Linux
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Ben Collver wrote to Dave Drum <=-

When I returned to college as Illinois opened their "Commuinity College" system I wrote an advice book (actually a collection od newspaper columns) titled "Advice For The Newly Single Man" It gave cooking/entertaining on
a "budget" tips and recipes tht were good and seemed to have ued much
more $$$ than was actually spent. Some day I'll come across one of those and bring it home with me for preservation.

Cool project! I would be willing to help you digitize that book and
post it on archive.org if you are interested.

I have checked (some years ago) and found that when Lincoln Land Community College moved from the temporary campus and left the "Tinker Toy Tech" bulidins, etc. behind that not all (if any) of the archives of the "Lamp"
made it to the new permanent campuis.

And the "book" was 128 pages with a paper cover, stapled into 5 1/2"
by 8 1/2" folio. Since this was nearly 60 years ago I sort of doubt
any have lived through the wear and tear of the ravages of life.

Thanks for the offer though. Here's a recipe I first published in the
"Lamp" in an outdoors column I wrote onder a pen name. The "Thunder
Belly" given as a source was an actual person.

MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Campfire Trout
Categories: Five, Seafood, Vegetables
Yield: 4 Servings

4 (6 - 8 oz) fresh caught
- rainbow trout; gutted,
- heads optional
2 Handsful wild onion greens
- or chives
Salt & Pepper
Lemon juice

First catch your trout - if you don't you go hungry.

Gut the fish and stuff the cavity with onion/chive
greens.

Make a thick mud using river water and dirt from the
bank. Pack the stuffed fish into a coating and place
in the coals of your campfire, surrounding the entire
packet.

When the mud has baked hard the fish is done. Break
open and discard the mud - taking care not to get bits
into the cavity. The scales of the fish will come away
with the mud.

Season with salt & pepper and lemon juice and ENJOY!!!

First made by me on the Kern River between Bodfish and
Johnsondale, California in July 1966.

RECIPE FROM: Walt "Thunder Belly" Turner

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

What kind of a dog is it? We
had a Bichon Frise for a few years, then some years later got the Cocker Spaniel. Had several cats betw'xt and between, then my pulmonologist in
HI gave me a choice--cat or dog OR breathe. Much as I'd like another animal, we went with choice #2 and now just get fuzz therapy whenever we visit someone with pets.

He's half chihuahua and half terrier. Bigger than a chihuahua and
cuter than a terrier. His personality is friendly, mellow, and
silent. He loves to socialize with other dogs and people while we are
out on walks. I enjoy seeing other people light up when they interact with him.

Sounds like a fun one to have around--and the terrier cancels out the hyperactivity of the chihuahua. I've referred to that breed as "a
nervous breakdown on 4 paws". (G)

Funny term, fuzz therapy. :-)

Getting to have the enjoyment of a pet, even if it's not ours, for a
short time. I'd like a cat or dog but.............so I'll enjoy those
that belong to others when I can.

I am happy to enjoy children and pets vicariously and for well-defined periods of time.

Very understandable. The ladies of our church had a cookie exchange this afternoon; the lady that organised it had us break into 2 teams to
decorate pre made gingerbread houses. The 2 kids (5 and 3) of another
lady (her husband was working upstairs, had the kids with him) were
judges--our team won. It was fairly simply decorated with just a bit of
what was offered and we even repaired the broken wall on our house. Fun
time and we all came home with several different cookies. I made
chocolate crinkles with a hint of mint--I always sub one teaspoon of
peppermint extract for one of the 2 teaspoons of vanilla.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
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the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.

After this thread I was talking to Andrea last night and she is sick and
tired of the price of the GF breads so I'm going to start making the
bread again. I stopped a few years back when the GF loaves were
available everywhere.

I will admit I cheat a bit and use the bread machine to do the work then
I transfer into a pan and bake in the oven. I don't like the way the
machine bakes GF bread always comes out in a weird shape.

that if we put a bit of warm water on his food, he'd think it was
and scarf it down--you might want to try that a time or two and see

Our old cat Mikey was like this. He loved gravy but always wasn't the brightest so thought warm water was the same thing. :)


|09S|11hawn


--- Talisman v0.49-dev (Windows/x86)
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Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sat Dec 09 2023 22:52:07

time and we all came home with several different cookies. I made
chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.

What a cool idea to have a cookie exchange! I'll file that away for
later.

Chocolate crinkles with a hint of mint sounds delicious to me. I'd
eat that. :-9
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

time and we all came home with several different cookies. I made chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.

Chocolate crinkles with a hint of mint sounds delicious to me. I'd
eat that. :-9

You are right, that does sound delicious.

Mike


* SLMR 2.1a * Phone Farr: the Vulcan 900 number for phone sex
--- SBBSecho 3.14-Linux
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Shawn Highfield wrote to Ruth Haffly <=-

the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.

After this thread I was talking to Andrea last night and she is sick
and tired of the price of the GF breads so I'm going to start making
the bread again. I stopped a few years back when the GF loaves were available everywhere.

I will admit I cheat a bit and use the bread machine to do the work
then I transfer into a pan and bake in the oven. I don't like the way
the machine bakes GF bread always comes out in a weird shape.

That's not a "cheat". That's using your "loaf". I thought everybody did
that who didn't like round loaves with a big hole gouged out of one end
where the mixing paddle went. Bv)+

that if we put a bit of warm water on his food, he'd think it was
and scarf it down--you might want to try that a time or two and see

Our old cat Mikey was like this. He loved gravy but always wasn't the brightest so thought warm water was the same thing. :)

I had a cat once (she adopted me) who wojuld lick the sauce off of
spaghetti and leave to meat behind. I named her Sopt because she followed
me around like a pooch. I really hated it when she got kitty aids and
had to be put down. Only pet I ever had I put a stone up for.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Cat Pie
Categories: Pies, Desserts, Chocolate, Nuts
Yield: 6 Servings

1 (9") deep dish pie shell
1/2 lb Butter
2 lg Eggs
1/2 c Flour
1/2 c White sugar
1/2 c Brown sugar
6 oz Chocolate chips
1 c Nuts; walnuts, cashews, or
- pecans, chopped

Melt the butter and set aside. Beat the eggs until foamy.
Mix in the four and sugars. Pour in oleo and bend well. Stir
in chocolate chips and nuts. Fill the pie shell and bake at
325ºF/165ºC for 1 hour.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... When life gives you plagues, make fried locusts
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Apricot-Almond Bread
By: Dave Drum to Shawn Highfield on Mon Dec 11 2023 07:27:38

Title: Black Cat Pie
325ºF/165ºC for 1 hour.

Something i've been meaning to ask you is about these degree signs.
When i save the recipe to disk, these particular characters end up
as º or in Unicodese U+00BA ORDINAL INDICATOR. I have been
translating them to ° AKA U+00B0 DEGREE SIGN. Do you know how
they ended up being the ordinal indicator in the first place? No
big deal, i am just curious.

And in some of your other posts, the degree signs show up as
ø U+00F8 LATIN SMALL LETTER O WITH STROKE

I figure these are probably posts from different editors, BBS's,
etc.
--- SBBSecho 3.20-Linux
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Hi Shawn,

the occaisional rye bread baking and will buy gluten free flours if I
know I have to make something GF.

After this thread I was talking to Andrea last night and she is sick
and tired of the price of the GF breads so I'm going to start making
the
bread again. I stopped a few years back when the GF loaves were
available everywhere.

Probably much higher than it should be. We use GF bread at church for
the Lord's Supper (communion) but the congregation is small enough, that
only a couple of slices are needed. The small amount we get is tasty but
I don't know if I'd want it full time, unless I had to go GF.

I will admit I cheat a bit and use the bread machine to do the work
then I transfer into a pan and bake in the oven. I don't like the way
the
machine bakes GF bread always comes out in a weird shape.

Even "regular" bread comes out in wierd shapes sometimes. I've got a
machine that makes the standard shape loaf so sometimes I will pull it
out and shape it a bit just before it goes into second rise. The machine
has 2 paddles so we get 2 holes in the bottom but they're not so bad if
I pre shape the dough somewhat.

that if we put a bit of warm water on his food, he'd think it was >

and scarf it down--you might want to try that a time or two and see

Our old cat Mikey was like this. He loved gravy but always wasn't the brightest so thought warm water was the same thing. :)

Sounds like Sam; he wasn't the brightest dog. He was AKC registered so I
said that he was AKC except for his brain. He was good comic relief tho.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sat Dec 09 2023 22:52:07

time and we all came home with several different cookies. I made
chocolate crinkles with a hint of mint--I always sub one teaspoon of peppermint extract for one of the 2 teaspoons of vanilla.

What a cool idea to have a cookie exchange! I'll file that away for later.

It's fun and you get to try other cookies that you wouldn't neccessarily
make. I brought home just 2 of each of the other kinds since it's just
the 2 of us, including a fruitcake cookie and one with peanut butter in
it. (Steve will get both of those).

Chocolate crinkles with a hint of mint sounds delicious to me. I'd
eat that. :-9

They are good; I don't sub the full amount of mint for vanilla because
the mint flavor would be too strong for most people. I'd like it but
don't know if many others would. Mint and chocolate go well together,
IMO.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
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