Text 13808, 64 rader
Skriven 2007-04-07 23:53:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: unclear on concept 3
================================
 -=> On 04-06-07  13:40,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about unclear on concept 3 <=-

 RH> Better be sure before using them.  By picnic time they should be
 RH> obvious tho, and, if they are grape, maybe some can be sacrificed to
 RH> the smoker. BTW, Steve wants to verify that the picnic itself will be
 RH> on Saturday, the 28th so we can get back here on Sunday, the 29th.  I
 RH> told him that generally the picnic itself is the Saturday of the week
 RH> end with Friday usually planned for other events but he wants to know
 RH> for sure. 

  In the past, the main picnic has been sometimes on Saturday and
  sometimes on Sunday.   We had not yet decided and it depends on other
  events that the group decides on.   You message does prompt me that it
  is time to put out what we have thought of and to firm up the plans
  based on the response.   See my other message to all about this.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cumin Nan
 Categories: Grill, Indian, Breads
      Yield: 6 servings
 
      2 c  All purpose flour
      1 ts Active dry yeast
      1 tb Sugar
      1 ts Salt, optional
      3    Garlic cloves, minced
      1 tb Cold pressed corn oil
    1/3 c  Packaged mash potato flakes
      1 ts Whole cumin seeds, toasted
      1 c  Warm water
           -----------Glaze------------
      1 tb Corn oil
      2    Garlic cloves, minced
 
  Combine all ingredients except water & glaze in a food processor &
  process for 30 seconds.  Gradually add water while the machine is
  running. Process in short bursts till a thick ball is formed.  Remove
  & knead for 5 minutes.  Use flour as needed to prevent sticking.
  Cover dough with a damp cloth & let rise in a warm dark place for 15
  to 20 minutes.
  
  Prepare grill & cover to buld up an intense heat.  Cut dough into 6
  portions.  roll each piece into a circle 8" in diameter & as thin as a
  flour tortilla.  Brush each piece with glaze & place glaze side down
  on the grill.  Cover & allow to bake for 5 minutes.  Brush tops with
  glaze, flip & allow other side to brown.
  
  PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg
  Sod.; 3g Fiber.
  
  "Vegetarian Times" July, 1993
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:56:46, 07 Apr 2007
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