Text 26558, 85 rader
Skriven 2009-07-26 14:34:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Cleaning up Smuts
=========================
-=> Dale Shipp wrote to Dave Sacerdote <=-

 DS> PS:  It took about 30 minutes to scrub my arms of all the black gunk
 DS> that has rubbed off on them from inside the smoker box.  Have you ever
 DS> been tempted to sandpaper your arms?  I was.

Auto Zone is your friend ... they have a small size in an orange bottle - 4 oz
or so - with citrus oil and pumice. About a dollar and well worth it. They also
have a white hand cleaner by Permatex which I buy to keep in the laundry area.
A bit rubbed on a grease stain ... voila' ... spot begone after the laundry
cycle.   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange - Cranberry Bread
 Categories: Breads, Citrus, Fruits
      Yield: 6 Servings
 
  1 1/2 c  Fresh cranberries; coarse
           - chopped
      1    Orange; grated zest
  1 1/2 c  All-purpose flour
    1/2 c  Yellow cornmeal
    1/2 ts Salt
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      3 tb Unsalted butter; room temp
      1 lg Egg; lightly beaten
    1/2 c  Fresh orange juice
    1/2 c  Water
 
  Preheat oven to 325øF.  Position a rack in the middle of
  the oven. Butter an 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
   
  Sort the cranberries and discard any soft ones. Coarsely
  chop them and place in a small saucepan over low heat. Add
  the orange zest and 1/2 cup of the sugar and heat slowly
  just to a simmer, stirring to dissolve the sugar. Set aside
  to cool.
   
  In a bowl stir together the flour, cornmeal, salt, baking
  powder and baking soda. Set aside.

  In a separate bowl combine the butter and the remaining 1/2
  cup sugar. Beat until light and fluffy, about 3 minutes.
  Beat in the egg. Stir in half of the flour mixture, and
  then the orange juice and water. Stir in the remaining
  flour mixture and then the cooled cranberry mixture. Do
  not over-mix. Spoon the batter into the prepared loaf pan.

  Bake until a toothpick inserted in the center of the loaf
  comes out clean, 55-60 minutes.
   
  Remove from the oven and let rest for 5 minutes. Turn out
  onto a wire rack and let cool. Slice and serve.
   
  Makes 1 loaf; serves 6-8.
  
  NOTE: Can be made a day ahead; cooled and wrapped in plastic
  wrap or aluminum foil; stored at room temperature. Also good
  served with roast turkey or chicken.

  Excellent for cold turkey sandwiches, too.

  Source: Thanksgiving & Christmas; by Chuck Williams;
  Williams-Sonoma Kitchen Library; Copyright, 1993.
  
  Meal Master by: Nancy Filbert; Sept, 1996.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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