Several times a year, credit unions here host shredding events. A
monster shredding truck pulls into a parking lot for a day. People come
by with their boxes full of old documents and can watch them get turned
into confetti. If you want, we could store some boxes here for you and
take them there the next time it happens.
There are two monster garbage bags, possibly
three by the time I get rid of all the
cancelled checks from centuries past (some
with current account numbers). I'd be thankful
of the option. I'm going to be down there from
6/18 to maybe 22 or 23. Would it be possible
for me and Bonnie (my friend and accompanist,
who along with Lilli has been helpful in all
of this) to drop the bags off and maybe reserve
a place in the Hat Room for a night?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sesame Cheddar Bread
Categories: Live!, Breads, Cheese
Yield: 2 Loaves
2 Tb (scant)
OR-
2 pk (1/4 oz.) active dry yeast
2 c Warm water (about 110
Degrees)
1/4 c Granulated sugar
2 Tb Soft butter
2 ts Salt
2 Eggs, slightly beaten
1/2 c Sesame seeds, toasted
5 1/2 c To 6 1/2 cups unbleached
Flour
3 c Shredded Cheddar cheese,
Divided
Recipe courtesy of Betsy Oppenneer
In a large bowl, stir yeast into water to soften. Add sugar, butter,
salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat
vigorously for two min.
Gradually add flour, 1/4 cup at a time, until the dough begins to
pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a
little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough
with oil. Cover with a tightly woven towel and let rise until
doubled, about one hr.
Turn the dough out onto a lightly oiled work surface. With the heel
of your hand, flatten the dough to a 15-inch square. Sprinkle with
the remaining cheese. Roll up, then knead a few times to marble the
cheese throughout the dough. Cover with a tightly woven towel and let
rest for 5 min.
Divide dough in half. Shape each half into a loaf and place into
well-greased loaf pans. Cover with a tightly woven towel and let rise
until almost doubled, about 45 min.
About 10 min before baking, preheat oven to 375 degrees.
Bake for 25 min, or until the internal temperature of the loaves
reaches 190 degrees.
Immediately, remove bread from pans and cool on a rack.
Yield: 2 loaves
SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW# CL9204
Format by Dave Drum - 19 January 99 FROM: Uncle Dirty Dave's Kitchen
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