-=> Quoting Dave Drum to Jim Weller <=-

 JW> slumgullion

 DD> We used to have slum fairly often.

I still make it occasionally. It's tasty. Especially if it is jazzed
up a bit with mushrooms, garlic, red wine, and/or oregano.

 DD> Title: My Mother's Slumgullion
 DD> 1 lg Bell pepper; chopped small
 DD> 2 tb Worcestershire
 DD> 1 tb Dried crushed thyme

Also fine additions.

 DD> ... I would never eat inorganic food.

Other than salt!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: O&H Kringle
 Categories: Scandinavia, Breads, Cakes, Filling
      Yield: 8 Servings
 
    3/4 c  Butter, softened
      1 pk Active dry yeast
    1/4 c  Warm water
    1/4 c  Sugar
    1/4 c  Warm milk
      1    Egg
    1/2 ts Salt
    1/2 ts Lemon extract
      2 c  All-Purpose flour
           Butterscotch Filling
      1 c  Chopped pecans
           Powdered Sugar Icing
 
  Halve the butter.  On each of 2 pieces of waxed paper, spread 1
  portion of butter to form an 8-inch square.  Wrap and chill the
  butter portions.
  
  In a mixing bowl, soften the yeast in warm water.  Add sugar, warm
  milk, egg, salt, and lemon extract; mix well.  Add 1 3/4 cups of
  the flour and beat till mixture forms a ball.  Turn out onto a
  floured surface. Knead in the remaining flour till dough is smooth
  and elastic, about 2-3 minutes total.  Cover and let rest for 5
  minutes.
  
  Roll out the dough to form a 12*8 inch rectangle.  Place 1 square
  of the chilled butter on 2/3 of a dough rectangle next to an
  8-inch side. Fold uncovered 1/3 of dough over middle third.  Then,
  fold opposite third over the top.
  
  Next, from a 4- inch end of the rectangle, fold dough over middle
  third and fold opposite 4-inch over the top, making a stack of
  layered dough. Cover and refrigerate the stacked dough for 30
  minutes.
  
  Repeat, rolling dough into a 12*8-inch rectangle.  Top with
  remaining square of butter; fold into a stack as above.  Cover and
  refrigerate 2 hours.
  
  Prepare the Butterscotch Filling: In a mixing bowl, stir together
  1 cup packed brown sugar, dash salt, and dash ground cinnamon. Cut
  in 1/3 cup of butter. Add 1 egg white and mix well.
  
  Cut the chilled dough in half; chill 1 portion.  On a floured
  surface, roll out the remaining portion of dough, smooth side up,
  to form a 24*6-inch rectangle. (If dough is too elastic and hard
  to roll, cover and let rest for 5-10 minutes.)  Spread half of the
  Butter Scotch Filling lengthwise down center third of dough.
  Sprinkle with half of the pecans. Fold 1 of the 24-inch-long sides
  over filling; brush other side with water and fold over the top.
  Pinch the dough to seal well.
  
  Transfer the filled dough to a greased baking sheet and shape into
  an oval. Seal ends together.  Flatten dough slightly with hands.
  Repeat shaping with remaining dough. Cover the ovals of dough and
  let rise till a slight indentation remains in the dough when
  touched, about 1 hour.
  
  Bake in a 350 F. oven for 20-25 minutes or till golden brown.
  Remove from baking sheets and cool on wire racks.  Drizzle with
  icing while warm. Powdered Sugar Icing:  In a mixing bowl, beat
  together 1 cup sifted powdered sugar and 1-2 Tablespoons water.
  
  Makes 2 filled ovals.

  Source: O & H Danish Bakery, Racine WI

  From: Heidi Awes
 
MMMMM



Cheers

Jim


... Is multigrain vodka healthy like those brown muffins?
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