2 : 1/ lb Boneless chicken breasts
Flour : Flour and salt
Butter : Butter
1 : cn (3.75-oz) beef consomme
8 : oz Sour cream
Jim : Jim Vorheis
10 : 1/2 oz Consomme
1 : cn Water
8 : oz Bottle clam juice
2 : ts Lemon juice
1/2 : c Whipping cream
1/2 : ts Salt
0: IN medium saucepan, combine corn meal and beer
1: Heat to boiling and simmer for 2 minutes
2: Stir in butter and salt
3: Cool to 105-115 F
4: Stir in yeast, sugar and honey and let stand for 5 minutes
5: Pour mixture into large mixing bowl and add 2 cups of bread flour, stirring until well blended
6: Add rye flour and caraway seeds and mix thoroughly
7: Place dough on a lightly floured board and work in enough of remaining 1/4 cup bread flour to reduce stickiness and make dough workable
8: Place dough in oiled bowl and turn to coat all sides
9: Let rise until doubled in bulk
10: Punch dough down and let rest for 10 minutes
11: Divide dough in half, covering one piece
12: On a floured surface, roll other piece into rectangle not longer than baking sheet
13: Trim dough so that rectangle is a true shape
14: Lightly score dough into thirds lengthwise
15: Spread 1/2 dressing over the center third, leaving 1 inch at top and bottom of section uncovered
16: Cover dressing with 1/2 sauerkraut, 1/2 corned beef and 1/2 cheese
17: Fold 1 inch at top and bottom over filling and pinch to seal
18: On each side of filling, make cuts at 1-inch intervals
19: Cuts begin 1/2 inch from filling and go to outer edges
20: Beginning on right, pull top strip across middle and seal end on other side of filling
21: Pull top left strip across middle and seal; alternate in braiding fashion until all strips are secured
22: Repeat with other ball of dough
23: Cover and let rest for 30 minutes
24: Place on greased baking sheet and bake at 350 F for 30 minutes
25: Slice to serve
26: Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini