Text 18723, 135 rader
Skriven 2008-12-30 06:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Chilli
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 RH> Do you start with the dry beans?  I generally grab the canned; just the
 RH> proccess of canning makes them somewhat mushy.  Cooking them for
 RH> several hours (if I do my chili in the crock pot, my usual method)
 RH> makes them even mushier.

 DD> But, of course. If I use canned beenz I get either Lady Lee, Bush's or
 DD> Brooks Chilli Beans ... which have chilli seasonings already (although
 DD> not the same spicing as mine). And I add the beenz at the last so that
 DD> they don't go to mush in the chilli pot.

 RH> I buy the unspiced ones, figuring the spicing I put in my chili is
 RH> better than what goes into the beans.  Bush's is one of the brands I
 RH> buy; the other ones you mentioned I'm not familiar with.

Lady Lee is a semi-house brand of Lucky/Giant/Sav-Mart/etc. Also Eagle, which
is where I used to buy it until they closed their stores here and shrank their
operation. Brooks is a midwestern regional brand with a nationwide
rephewtation. They also make a tangy catsup that is well thought of in many
circles.

http://tinyurl.com/catsupbottle
 
The beenz and catsup are now owned by Birdseye. Here's a link to their web
ite.

http://tinyurl.com/chillibeans

 DD>     1/2 oz Dried wild mushrooms
 DD>     1/2 x  A 1-pound loaf of walnut
 DD>            - bread; in 1/2" cubes

 RH> Have to find walnut bread.

Okey Dokey ... here y'go -

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Walnut Bread
 Categories: Breads, Nuts
      Yield: 1 Round Loaf

      1    Egg
    1/2 ts Salt
      1 c  Warm water
    1/4 c  Light brown sugar
      1    Envelope dry yeast
      3 c  Bread flour
    1/2 c  Whole wheat flour
      3 tb Walnut oil
      1 ts Salt
  1 1/2 c  Walnut halves (6 oz. pkg)

  Yeast walnut bread is made with a food processer. Other
  additions such as dried fruit can easily be added to this
  wholesome bread.Original recipe printed in Bon Appetit
  (April, 1982). Prep time includes rising time.

  2¾ hours | 2 hours prep

  1. To make glaze: Using a food processor, process egg and 
     1/2 teaspoon salt with steel knife for 2 seconds.

  2. Remove and set aside but do not clean work bowl before
     proceeding.

  3. To make bread: Grease or oil large bowl and set aside.

  4. Combine water, brown sugar and yeast in measuring cup
     stirring to blend.

  5. Let stand until foamy (10 minutes).

  6. Using a food processor with steel knife in the same work
     bowl, combine 2-1/2 cups bread flour, whole wheat flour,
     oil and salt.

  7. While machine is running pour yeast mixture through feed
     tube and blend (40 seconds or until dough cleans inside
     of bowl).

  8. *If dough is too wet add reserved 1/2 cup flour to bowl
     (1 tablespoon at a time until it looks uniformly moiste
     and elastic).

  9. Push dough down onto the blade and add walnuts.

  10. Mix 10 seconds.

  11. Do not overprocess.

  12. Transfer dough to plastic bag and press loose walnuts
      into dough.

  13. Shape dough into ball and transfer to oiled bowl,
      turning to coat.

  14. Cover bowl with damp towel or plastic wrap.

  15. Let rise until doubled (1 hour).

  16. Grease large baking sheet.

  17. Punch dough down.

  18. Turn out onto floured bread board.

  19. Shape dough into smooth ball.

  20. Cover with plastic wrap.

  21. Let rise until doubled (40 minutes).

  22. Preheat oven to 400-degrees F.

  23. Slash top of dough twice to make an"x" and brush
      with glaze.

  24. Bake 35-45 minutes or until bread is brown and sounds
      hollow when thumped.

  FROM: http://www.recipezaar.com

  MM Format by Dave Drum - 30 December 2008

  Uncle Dirty Dave's Archives

MMMMM

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