Text 11269, 67 rader
Skriven 2007-02-03 08:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SHARON STEVENS
Ärende: Hello Strangers! 0
==========================
 -=> Sharon Stevens said to All <=-

 SS> Howdy!
 SS> How is everyone these days?
 SS> Catch me up!

Hey, how's life in the frozen north? Saw you post in the
other echo.

Here, let's see. A lot of folks you know have sort
of aged off or shuffled off or something - we've got
a small but dedicated group most of whose names you
will recall from years ago. Changes in the last few
years that come to mind: Clean Dave bought a house;
Georgia, Dirty Dave's sister, has had complications
of a stroke or something, so they're pretty irregular
here now. Hap's retired and has a successful new career
as a photographer. Burt Ford, myself, and Ruth H. from
Connecticut have also had some health problems but still
are pretty active here; Ruth H. from Arizona went to
Hawaii and now is in South Carolina (wherever the Army
takes her and her husband). xxcarol is on the high seas;
our other Carol is doing well and is now My Carol.
Other than that, I guess life goes on. I figure the
rest whom you know will chime in at some point;
otherwise, ask about anyone you're curious about.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Ice-Box Rolls
 Categories: Breads, 1941
   Servings:  6

      1    Cake dry yeast
           OR 1  cake compressed yeast
      1    Egg, well beaten
      2 ts Salt
      6 tb Sugar
      2 c  Lukewarm water
      3 tb Melted shortening
  6 1/2 c  Flour

  Soften yeast in lukewarm water.  If dry yeast is used combine the sugar,
  yeast, and water and allow to stand in a warm place 1 1/2 hours. If
  compressed yeast is used allow to stand in lukewarm water 5 minutes. Add
  salt, egg, sugar, if sugar has not already been added, and shortening. Mix
  well.  Add flour, a little at a time, beating thoroughly after each
  addition until dough is stiff enough to knead. Knead on lightly floured
  board until the dough is smooth and elastic. Cover dough with a warm, damp
  cloth.  Set in a moderately warm place and allow to stand 2 hours. Work
  down, cover closely with waxed paper, and place in the refrigerator
  overnight.  If baking rolls for luncheon or dinner, remove desired portion
  of dough from the refrigerator and allow about 2 hours to warm to room
  temperature and become light.  Form into rolls. Cover and let rise until
  treble in bulk.  Place on well-oiled baking sheet. Bake in hot oven (450 F)
  about 15 minutes. This dough will keep for 1 week or 10 days in a
  refrigerator if it is worked down each day to prevent its becoming too
  light.  The dough should be kept closely covered with waxed paper to
  prevent a crust from forming over the surface. 32 rolls. The Household
  Searchlight - 1941

MMMMM


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