Text 13590, 82 rader
Skriven 2011-07-20 11:07:15 av Sean Dennis (1:18/200)
  Kommentar till text 13580 av MICHAEL LOO (1:123/140)
Ärende: picnic 2012 598
=======================
Hello, MICHAEL.

Wednesday July 20 2011 at 00:24, you wrote to me:

 ML> Anyhow, you'll be appreciated as host or welcome as
 ML> participant.

By next summer, I should be able to figure out if I'm going to host or be a
guest at a picnic.  I just don't know enough about all the good places to eat
in the surrounding area yet, but there are some good places to eat that I know
of.  Also, if anyone likes US history, that is here in great abundance, with
this area being the first independent area from England (before 1776, the
Watagua Association was formed about 10 miles from here).  Also Andrew
Jackson's birthplace and home is just down the road in Greenville, along with
Daniel Boone's home, and so much more.

Not only that, but Bristol TN/VA is about 20 minutes northeast of here and
that's the birthplace of country music.

So there is a little something for everyone here.

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

      Title: Old Country Sourdough Rye Bread
 Categories: Breads
      Yield: 6 servings

      2 ts Dry yeast
    1/3 c  Lukewarm water
      1 ts Honey
      1 c  Lukewarm water
      3 tb Molasses
      1 tb Oil
    1/2 c  Mashed potatoes
      1 c  *onion starter
      1 tb Caraway seed
      1 tb Salt
  2 1/2 c  Whole-wheat flour
    1/2 c  Wheat germ
  1 1/2 c  Rye flour
      2 tb Corn meal
      1    Egg, beaten
      1 ts Caraway seeds

  Sprinkle yeast over 1/3 cup lukewarm water.  Add 1 tsp. honey.  Let
  dissolve for five minutes. In a large mixing bowl, combine 1 cup
  lukewarm water, molasses, oil, mashed potatoes and mix until smooth.
  Add yeast mixture, onion starter, caraway seeds and salt.  Mix until
  well-blended. Add whole-wheat flour, (reserving 1/2 cup for
  kneading), and wheat germ, mix well for about 5 minutes.  Let dough
  rest for 10 minutes. Add rye flour.  Knead on a board for about 10
  minutes, using 1/2 cup whole-wheat flour, until dough is elastic, and
  "springy." Place dough in an oiled bowl, turning it over to coat
  surface with oil. Cover, set bowl in hot water and leave to rise in a
  warm place for 1 1/2 hours until doubled in bulk. Stir down dough and
  divide into two loaves.  These can be shaped in rounds and placed on
  an oiled cookie sheet which has been sprinkled with corn meal, or
  they can be placed in oiled loaf pans.  Glaze tops with beaten egg
  and sprinkle with caraway seeds. Set to rise in an unheated oven for
  approximately one hour.  Turn oven to 400 for 20 minutes, then turn
  it down to 375 and bake for 30 minutes longer or until bread tests
  done. (For a crustier load, put a pan of hot water on oven floor
  during the first 20 minutes when oven is at 400.) Cool on rack before
  serving.

  *To make onion starter, add 1 small, peeled onion--loosely wrapped in
  cheesecloth, to fresh batch of basic sourdough starter mixture and
  leave to sour at room temperature for at least three days.  Before
  making old country rye bread, add a second cup of water and a second
  cup of flour to the onion starter, leaving it at room temperature
  overnight. 2 loaves.

  From: The Rodale Cookbook Shared By: Pat Stockett

MMMMM

Later,
Sean

... You are stuck with your debt if you can't budge it.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)