Text 9429, 50 rader
Skriven 2011-04-10 01:09:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Bread
=============
 -=> On 04-09-11  19:54,  Carol Shenkenberger <=-
 -=> spoke to Ruth Haffly about Prep work <=-

 CS> Meantime, a potato bread is in the making in the breadmachine.

Gail has discovered that potato bread makes the best croutons to toss
onto salads.  She seasons cubes of bread and then bakes them to crisp in
the oven.  Many of the other sorts of bread seem to make really tough
croutons.  Potato bread croutons are light and crispy.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sau
 Categories: German, Pork, Meat, Main dish, Vegetable
      Yield: 4 servings
 
      4    Pork Chops
    1/2 ts Salt
    1/4 ts Pepper
  1 1/2 tb Unbleached Flour
  1 1/2 tb Vegetable Oil
      4    Onions; Small (2 med) *
    1/2 c  Beer
    1/2 c  Beef Broth; Hot
      1 ts Cornstarch
 
  *    Onions are to be thinly sliced.

  
  Season pork chops with salt and pepper; coat with flour.  Heat oil in
  a heavy frypan.  Add pork chops; fry for 3 minutes on each side.  Add
  onions; cook for another 5 minutes, turning chops once.  Pour in beer
  and beef broth; cover and simmer 15 minutes.  Remove pork shops to a
  prehaeated platter.  Season sauce to taste.  Blend cornstarch with a
  small amount of cold water.  Stir into sauce and cook until thick and
  bubbly. Pour over pork chops.  Blend cornstarch with a small amount
  of cold water.
   Stir into sauce and cook until thick and bubbly.  Pour over pork
  chops. Serve with brussel sprouts and boiled potatoes.
  ... from a file of Carl Berger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:53, 10 Apr 2011
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 * Origin: Owl's Anchor (1:261/1466)