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Vol.
22 9/ 2004 |
4th year
edition |
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Chef Trinh Binh Khon
Oatmeal Bread
2 packages dry granular
yeast
½ cup water, warmer than
lukewarm
1 ½ cup boiling water
1 cup quick cooking rolled
oats
½ cu molasses
1/3 cup soft shortening
1 teaspoon salt
5 ½ - 6 cup sifted flour
2 beaten eggs
Soften active dry yeast in
the ½ cup warm water. In a
large bowl, combine the boiling
water, rolled oats,
molasses, shortening and salt. Let
cool to lukewarm,
then stir in about 2 cups of the
sifted flour. Add
eggs and beat well. Stir in
soften yeast and again
beat well. Sift in remaining
flour to make a softened
dough. Dough will even be a
little sticky, but grease
top lightly, then cover tightly
and place in
refrigerator at least 2 hours or
overnight. Turn dough
out on a well floured surface.
Shape into 2 or 3
loaves. Place each loaf in a
greased bread pan. Cover
with a towel and set in a warm
place to rise until
double in bulk, about 2 hours.
Bake at 350 degrees
about 50 minutes.
Wine Barbecued Lamb Chops
½ cup salad oil
2 tablespoons onion,
grated
1 clove garlic, slashed
1 teaspoon MSG
6 thick lamb chops
½ cup
1 ½ teaspoon salt
Few drops tabasco sauce
Combine all ingredients
except lamb chops in a bowl,
mixing well. Pour marinade over
lamb chops in a
shallow pan. Cover and store
overnight in the
refrigerator, turning chops
occasionally. When ready
to cook, remove chops from
marinade. Cook in a
pre-heated broiler 7 to 10 minutes
on each side. Baste
with remaining marinade
several times during cooking.
Serve 6.
Please send email to rtrinh1@yahoo.com for questions or ideas.