6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
1 : c Sour cream
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and set aside
1: (Remember: if the water is too hot it will kill the growing yeast
2: ) Heat 1 cup water to boiling, and add the oatmeal and sour cream
3: Simmer, covered, for 10 minutes, then remove from the heat and cool to lukewarm
4: Combine the whole-wheat flour, seeds, and herbs in a large mixing bowl
5: Add the oatmeal and yeast mixtures and beat until well blended
6: Add beaten egg and melted butter and beat several times again
7: Add the pine nuts, then add 3 cups of the all-purpose flour, one cup at a time, beating between each addition until a fairly stiff dough is developed
8: Spread the remaining all-purpose flour on a board and knead the dough into it thoroughly, about a dozen times, then put the dough in a large, well-greased bowl and cover with a damp cloth
9: Set to rise in a warm place until double its original bulk (about 1 hour)
10: Just before the end of the rising time, presoak 2 clay pots, top and bottom, in hot water for 15 minutes
11: (We use 2 pots in order to bake each loaf separately
12: ) Place the risen dough on a floured board, divide, and shape into 2 loaves
13: Before putting the loaves in the presoaked pots, put a small piece of aluminum foil, just large enough to cover the bottom of the loaf, on the bottom of each pot
14: (This keeps the bread from sticking to the pot
15: ) Place the dough inside the pots, cover, and allow to rise until almost doubled in bulk (about 45 minutes)
16: (I wrapped the pot in a wet towel to keep it from drying out too soon
17: ) Cover the pots and put them in a cold oven
18: Set the oven temperature at 480 degrees
19: Bake for 40 minutes
20: If necessary, remove lid for the last 5 minutes of baking to get a golden brown crust
21: Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales NOTE: This is the best bread I've made in a long time
22: High loaf, light, and with a very crisp crust and moist inside
23: Pine nuts don't add much to it and could be left out
24: Had a problem with it sticking to the pot (my clay pot has a semi-glazed bottom which I greased very lightly with shortening, and it still stuck in spots)
25: Posted to MM-Recipes Digest V3 #273 Date: Sun, 6 Oct 1996 02:50:21 +0000 From: Linda Place <placel@worldnet
26: att
27: net>