Text 32936, 59 rader
Skriven 2015-11-10 10:42:04 av Sean Dennis (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: bread
=============
-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> That could be why the Stevia for Baking has it as well. I never tried
 RH> any other brand of artificial sweetener for baking, and rarely use
 RH> anything but Stevia for my tea or whatever. It's plant based, not a
 RH> chem lab concoction so I can deal with it better.

Yeah, I'm hoping to switch to stevia soon (my mom even has a small stevia
plant she grew from seed).  Splenda isn't the end-all sweetener it claims t
be.  Evidently, after a while, one's body will figure out that Splenda is
actually a modified sugar and will react accordingly.  My nutritionist at my
local VA hospital told me that.  Makes sense to me.

 SD>       Title: GARDEN HERB BREAD
 RH> Looks good but I'd swap out whole wheat bread flour for the white
 RH> flour. That would make it even better.

I didn't even know I had that until I just searched for "holiday" as a
catagory.  I agree, it'd make the bread tastier.  My mom has her own
grinding mill and we will occasionally make our own flour to bake with.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Fiesta Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 Servings
 
      1 lb Lean Ground Beef
      4 oz Cheddar Cheese; Shredded,1 C
    2/3 c  Mayonnaise Or Salad Dressing
    1/2 c  Water
    3/4 c  Green Bell Pepper; Chopped
      2 tb Onion; Finely Chopped
      1 x  Salt & Pepper; To Taste
      1 c  Dairy Sour Cream
      2 c  Bisquick Baking Mix
      1 x  Tomatoes; Thinly Sliced, *
      1 x  Paprika; Optional
 
  *     Use 2 or 3 ripe tomatoes or to taste.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 375 degrees F.  Cook and stir the meat in a
  large skillet until brown.  Drain off the excess fat.  Season the
  meat with the salt and pepper, then set aside.  Mix the cheese, sour
  cream, mayonnaise and onion and set this mixture aside.  Stir the
  baking mix and water together until a soft dough forms.  With floured
  fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches,
  pressing the dough 1/2 inch up the sides of the pan.  Layer the meat,
  tomato slices, and green pepper onto the dough. Spoon the sour cream
  mixture over the top and sprinkle with the paprika, if used. Bake
  uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
 
MMMMM
 
--Sean
 
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