Text 2122, 67 rader
Skriven 2006-06-15 17:53:39 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1078 av BURTON FORD (1:123/140)
Ärende: Re: Saturday night
==========================
*** Quoting BURTON FORD from a message to CAROL SHENKENBERGER ***

BF> Hi Carol                  5/2/06 6:32 PM

cs->       Title: Xxcarol's Breakfast Bisquits

BF> Saved.   Not for fishing, but because it sounds good.   Maybe for when
BF> don't have time to eat before rushing off to play golf.

They'd be good for that too!

Back 2-3 years ago when I was on the Fort McHenry and the galley was shut down,
I made these pretty often and rode in with a load of them in my backback on my
bicycle to work, so as to feed the guys in my shop.

Once of the nice touches is to add a separate ziplock type baggie with some
jarred jalapeno slices and let folks add 'to taste' as it matches very well. 
A little jigger bottle of hot sauce also works and so does (suprise, Filipeno
fusion cookery) a small squeeze bottle of spiced (suukim Maasin brand is my
choice) vinigar.  My filipeno friends added a little bit of red chile peppers
and that to a small dish and used it as a dipping sauce.  It sounds strange
but works rather well.  You want a biscuit that is almost like a red lobster
cheese type for that (actual cheese optional).  I did it with soda bread once.

No MM for that but I made a basic soda bread in a largish 9inch round (used a
cake pan) then once done, slit the whole thing to make 2 layers.  Added the
cooked eggs while still hot then covered with slivers of a white mild chedder
which melted a bit into the eggs, a bit of hot sauce and red russian dressing,
slivers of ham from one of those deli cheapo packs that are thin cut, and had
the vinigar on the side as well as jalapenos.  One of the guys pulled out some
red pepper flakes of a sort common in Asia and mixed up the dipping sauce.

Here's a basic soda bread with a few fancy additions of Brie and such.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brie, Pepper, and Onion Soda Bread
 Categories: Breads, Xxcarol
      Yield: 6 Servings
 
      2 c  Flour, white all purpose
      1 ts Salt
    1/3 c  Butter
      1 c  Slivered brie (or small bits
    1/2 c  Fine chopped onion
      1 tb Black pepper
    2/3 c  Milk
      1 tb Baking soda
 
  Start with all the dry ingredients and mix them well in a large bowl.
  Now add the butter (softened but not melted) and chop that into the
  mix as well as you reasonably can.  Add the remaining ingredients and
  mix to a dough. Using a preheated oven (always preheat when making
  bread or fish!) bake at 450 degrees for about 25 minutes.
  
  You can actually use any cheese I can think of for this (if using
  cottage cheese, add a bit more flour if it seems to 'wet') and you
  may want to vary the spice used to match the cheese type.  The onions
  are optional.
  
  From the kitchen of:  xxcarol
 
MMMMM
                                       xxcarol

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