Text 17477, 78 rader
Skriven 2008-12-08 00:51:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Canned Veggies
==========================
 -=> On 12-07-08  19:52,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: Canned Veggies <=-

    
 > We prefer frozen to canned for most vegetables.  They seem fresher.

 CS> They probably are.  Right now I have some big bags of frozen to use,
 CS> but thats not really 'normal' here.  Except limas.  Thos are either
 CS> dried or frozen.  Canned ones do not cut it for me.

We do use dried beans of various types.  In fact, I once bought some
fresh black eyed peas for Gail's New Year's Hoppin John.  It did not
work out very well.  My problem was forgetting to shop for the dried
ones until they had all been snapped up.

In addition, we used canned beans (black, kidney, and others) plus a
variety of canned tomato products in cooking recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Christmas Bread
 Categories: Bread, Christmas, Fruit, Holiday, Hungarian
      Yield: 2 servings
 
      1 pk Dry yeast
      1 ts Sugar
    2/3 c  Warm water
      1 c  Butter, at room temperature
    1/4 c  Sugar
    1/2 ts Salt
      2 tb Grated lemon peel
    1/4 c  Nonfat dry milk
      3 c  Unbleached flour
      1 c  Ground poppy seeds
      1 c  Sugar
    1/2 c  Raisins
    1/2 c  Milk
           -GLAZE:
      1    Egg beaten with 1 tsp water
 
  Source: Hearth and Home Companion
  From: Sharon Stevens
  File courtesy of: The Homestead, Nashville TN HST V32b (615)367-4410
  
  In a small cup, dissolve the yeast and sugar in the water.  Let stand
  for a few minutes.  Meanwhile, combine the butter, sugar, salt, 1
  tbsp lemon peel, and milk in a large mixing bowl.  Then add 2-1/2
  cups of flour alternately with the yeast mixture.  Blend the dough
  well.  Turn the dough out onto a floured board.  Knead for about 10
  minutes until the dough is smooth and not sticky.  Add more flour as
  necessary.  Put the dough into a greased bowl, turning so the top is
  greased.  Let rise in a warm, draft-free place until doubled in bulk,
  about 1 hour.  While the dough is rising, prepare the filling.
  Combine the poppy seeds, sugar, raisins, milk, and the rest of the
  lemon peel in the top half of a double boiler.  Cook it over hot
  water until the mixture is of spreading consistency.  Stir
  constantly.  It should thicken in about 10 minutes. Remove from heat
  and cool to room temperature.  Punch the dough down, divide in half,
  and roll each piece into a long rectangle about 1/4 inch thick.
  Spread the filling on top of each piece, then roll up.  Pinch the
  seams together so the filling can't come out.  Place the rolls on a
  large greased baking sheet and brush with the glaze.  Cover the rolls
  with wax paper laid across water glasses so the paper doesn't touch
  the dough.  Let rise again for 30 minutes. Apply a second coat of
  glaze. Bake the loaves in a preheated 325F oven for about an hour.
  If the top browns too rapidly, cover loosely with aluminum foil.
  Cool on a wire rack.
  
  From: Sallie Krebs                    Date: 12-26-94
 
MMMMM


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