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

 DD> Title: Unyeasted Dutch Rye Bread
 DD> 4 c  Rye meal; (coarsely cracked

 JW> I love that stuff but have not made my own (yet). I should. The best
 JW> kinds have whole rye kernels as well as meal and flour. Some heavy
 JW> rye I buy also has some buckwheat in it.

 DD> I have a very nice craft bakery (Incredibly Delicious) and a couple
 DD> of stupormarkup bakeries where I can buy decent rye bread without the
 DD> whole caraway seeds on it. 

But can you get the small, square heavy loaves of thinly sliced whole
rye?  Mestmacher is a major brand should you feel like Googling
some images of it.

 JW> I might like this if it was made with WAY less sugar.
 JW>       Title: Orange Bourbon Ham
 JW>       2 c  Brown sugar (packed)

 DD> The sugar is there for the glaze and to caramelise.

I simply do not like overly sweetened ham. I rarely glaze mine with
anything. It's all a matter of personal taste; I realise glazed hams
are generally very popular.

I'm done with the meat and orange thread and have a couple more
railway recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream of Chicken Soup with Leeks
 Categories: Soups, Historical, Chicken, Dairy
      Yield: 8 Servings
 
      3 c  Chicken stock
     12    Leeks, white portions only,
           -quartered
    1/2 c  Celery, diced
      3 T  White rice, uncooked
  1 1/2 c  Cooked chicken, minced
    1/2 ts Salt
      2 T  Butter or chicken fat
      2 T  Flour
      2 c  Light cream, warm
    1/4 ts White pepper
      2 T  Chopped parsley
 
  In the 2-quart saucepan over medium heat, warm chicken stock.  Add
  whites of the leeks, celery, and rice and simmer until soft, about 10
  minutes. Drain, returning stock to saucepan.  Rub vegetables and rice
  through a sieve or place in a blender to puree, then stir back into
  stock. Add cooked minced chicken and add salt. In a 3-quart saucepan
  over medium heat, make a roux of the butter and flour.  Slowly stir
  in the warm cream. Add chicken stock mixture, stirring constantly,
  and continue stirring until thickened and heated through.  Sprinkle
  with chopped parsley and serve hot.
  
  Courtesy of The Louisville and Nashville Railroad
  From: Dining by Rail by Porterfield, James D.
  St. Martin's Press, New York 1993
  Posted by: John Hartman Indianapolis, IN
 
MMMMM
 

Cheers

Jim


... Capers are too Foodie for Olive Garden.

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