Text 8955, 82 rader
Skriven 2011-03-30 13:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: southern tastes 137
===========================
 HN> The way things are looking right now
 HN> she may be headed to NY directly after
 HN> the last day of school.

Okay - I'll be in touch.

 -> That sounds like a good idea - I wonder, though, if
 -> the sqwawks of a few conservatives would carry the
 -> day if that was suggested.
 HN> Dunno. I can't imagine that it has 
 HN> not been suggested before, it's just 
 HN> SO obvious that it's the better choice.

So what is the roadblock if not such sqwawking?

 -> I'd thought of seeing 2 games most days but have
 -> ended up seeing less than 1 per day.
 HN> Yes...I am jealous! 

Your team was unimpressive, sad to say. I don't see
what Langerhans was doing in a prominent position in
the lineup. And moreover, why does the potentially
fiery Milton Bradley play in such a lackluster way?
Okay, he's probably at the end of a disappointing
career, but whatever.

---------- Recipe via Meal-Master (tm) v8.00

      Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
 Categories: Mexican
      Yield: 8 servings

      5 c  Sifted all purpose flour            1 c  Warm water (105 - 115øF)
      2 c  Sugar                               1    Egg, slightly beaten
           Salt                              1/2 c  Melted butter
      3 tb Butter OR oil                       2 ts Ground cinnamon
      1    Active dry yeast (use 2             1 ts Anise extract OR
           Packages if time is short)        1/4 c  Aniseeds

     1.  Sift flour, 1 cup sugar and salt together.  Cut in the butter until
  the mixture resembles coarse meal.  If using oil, stir oil into liquid
  ingredients after adding the egg.

     2.  Dissolve yeast in warm water, stir vigorously, and allow to ferment
  for 5 to 10 minutes.  Then add the egg and anise extract or aniseeds.

     3.  Add a small quantity of the flour mixture to the yeast and beat
  until thoroughly blended.  Let stand for a few minutes, or until dough
  becomes light and airy.

     4.  Add the rest of the flour mixture, adding more flour if necessary to
  make a stiff dough.  Knead on a lightly floured board until satiny.

     5.  Butter the top of the dough, cover with wax paper and let rise until
  doubled.

     6.  When the bread has risen, punch it down, and let it rise until
  doubled again.

     7.  Knead the dough slightly, then form into balls the size of an
  orange.  With a rolling pin, flatten to 1/2 to 3/4 inch thick.

     8.  Prepare a topping by mixing together the melted butter, remaining 1
  cup sugar and the cinnamon.  Spread topping on all sides of the rolls.

     9.  Let rolls rise until light and about doubled in size. When nearly
  doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to
  25 minutes, or until golden. Slice thinly and butter generously with soft
  butter. Arrange slices on a platter as desired. They will keep for 2 to 3
  days at room temperature when well wrapped.

  Maximum recommended freezer storage:  3 months

  Makes 8 to 10 small loaves.

  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
         Books, New York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer,
  Cooking Echo, 2/93

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