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| Kitchen Disaster Baking Bread; when I was a new bride | |
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| Tweet Topic Started: Nov 4 2004, 11:26 AM (422 Views) | |
| PRT | Nov 6 2004, 09:25 AM Post #16 |
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Member
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It was the green one! I use the other three all the time
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| mychrissy | Nov 6 2004, 09:27 AM Post #17 |
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Chrissy
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Well, I guess if we are telling stories. We invited friends for dinner one night and between the ladies (just two of us) we drank 2 bottles of champagne on an empty stomach and a few appitizers. I made a delicious pasta dinner, but when I took it off the stove to put it on a nice platter, it spilled all over the floor. Pizza anyone? |
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Chrissy | |
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| Heathertee | Nov 6 2004, 09:58 AM Post #18 |
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Heather-Central Connecticut
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Chrissy; MMmmmmmm. Champagne on an empty stomach. My favorite meal! :laugh: |
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| mychrissy | Nov 6 2004, 10:02 AM Post #19 |
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Chrissy
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It took days to get under the bottom cabinets to get all the sauce off of them. I was really embarrassed as this happened only a couple of years ago. They do love to tell that story to their friends. Later on I did have them over for that meal again. No, I didn't get drunk again but we did have champagne. |
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Chrissy | |
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| cajun cook | Nov 6 2004, 10:07 AM Post #20 |
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cajun cook
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This is one recipe we call Cajun Stuffed Bread. really good and easy, and people like it alot. Dont know about the rising in different climates and altitudes, just know what works here. LOL, Danny :laugh: 2 frozen loaves of bread 2 lbs. of ground chuck (browned and drained and seasoned) 1 lb. block of velveeta cheese (cubed) sliced jalapenos Let bread defrost in refrigerator overnight. Remove from package and let rise according to package directions. Once doubled in size, roll out each bread on floured surface to about a 1/4 inch thick in large oval shape. Spoon meat on dough to about 1 in. from edges. Put cubes of cheese and peppers evenly. Starting from small end, roll into a loaf. Pinch edges to seal, Place on greased cookie sheet. Let rise for about 1 hour. A warm room,(bathroom, utility room, Etc. is best). Bake at 375 deg. until tops are golden brown. Brush butter on top of loaves when you take them out. Slice and enjoy. |
![]() Link to Instructional CD http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting | |
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| wolfgoddess | Nov 6 2004, 02:43 PM Post #21 |
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Party Leader
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Well if your ever in need of a good hammer let me know...I will make bread. I can make great buns, but forget the loaf of bread. It will look perfect, only problem ya can't cut it
HELP!!!! |
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| Trailblazer | Nov 8 2004, 10:06 AM Post #22 |
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Member
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The cajun bread sounds wonderful...a keeper! My mom had these bowls when we were growing up! Are these the ones?? Richard is a wonderful cook, but I have to share one of his "recipes." He loves to make beef stroganoff, so one time he tried venison stroganoff but it came out sweet. (He accidentally used powdered sugar instead of flour.) Hey, we ate it anyway!
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| Heathertee | Nov 8 2004, 12:44 PM Post #23 |
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Heather-Central Connecticut
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Those are the ones! I received a set of them as a wedding shower gift in 1959/ I could buy the set at an antique store now if I wanted to pay about $40...but I guess I'll just keep my yellow one and remember the rest with fondness... Wolfgoddess, I posted a bread recipe for you.
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10:56 AM Jul 13