Text 24603, 74 rader
Skriven 2007-12-26 23:24:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: echo picnics 595
============================
 -=> On 12-26-07  11:11,  Hap Newsom <=-
 -=> spoke to Carol Shenkenberger about Re: echo picnics 595 <=-

 HN> I can't see me in New Orleans in the summer time at all! TOO HOTTT
 HN> too humid! To Expensive! Maybe in April or october...but not august!

  We went there in December, the year before Katrina hit.    It was very
  nice.   Slightly cool and needed a light jacket at times for
  walkabout.   In addition, they put on a lot of extra events in
  December leading up to Christmas.   Many of the restaurants had
  special menus.  Chef Paul's K-kitchen opened for lunch and had
  reasonable serving sizes and reasonable prices and a lot of really
  good selections.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRACKED WHEAT CARROT LOAF
 Categories: Diabetic, Abm
      Yield: 12 servings
 
    1/2 c  Boiling water
    1/4 c  Cracked wheat;
      1    Package active dry yeast;
    1/4 c  Warm water
    1/3 c  Skim milk; warm
    1/4 c  Margarine
    1/4 c  Brown sugar; firmly packed
      1 ts Salt
      1 c  Carrot; shredded
      1    Egg;
  2 1/3    -2 2/3 cups all-purpose
           -flour
    2/3 c  Oat Bran Cereal
 
  In small bowl pour boiling water over cracked wheat; let stand 15
  minutes. Drain excess water; set aside.  Dissolve yeast in warm
  water. In lare bowl combine milk, margarine, brown sugar, salt,
  carrot, and egg. Add dissolved yeast and cracked wheat.  The
  margarine may not melt completely. In small bowl, combine 1 cup of
  the all-purpose flour and Oat Bran cereal; add to yeast mixture.  Add
  enough remaining all-purpose flour to make a moderatelly stiff dough.
  Turn out onto a lightly floured surface. Knead about 10 minutes or
  until dough is smooth and elastic. Shape into ball. Grease large
  bowl. Place dough ub bowl turning once to coat surface. Cover; let
  rise in warm place about 1 1/2 hours or until nearly double in size.
  Grease 9" by 5" loaf pan or coat with vegetable pan-coating.  Punch
  dough down; shape into loaf.  Place in prepared pan.  Cover; let rise
  in warm place about 1 hour or until nearly double in size.  Meanwhile
  heat oven to 375.  Bake 25-30 minutes, shielding crust with aluminum
  foil after 20 minutes of baking.  Remove from pan; cool on wire rack.
  
  Food Exchanges per serving:  2 STARCH EXCHANGES
  
  CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
  Low-sodium diets: Omit salt. Substitute unsalted margarine.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton
  
  Brought to you and yours via Nancy O'Brion and her Meal Master
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM
 



... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:40, 26 Dec 2007
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