07 July, 1928 - BEST THING EVER, AS SLICED BREAD IS SOLD FOR FIRST TIME Missouri's Chillicothe Baking Company offers up packages of 'Kleen Maid
Sliced Bread,' thanks to Otto Rohwedder's invention, a machine that cuts loaves of bread into uniform slices. Hailed as a great advance, sliced
bread will be banned for a time in 1943 as a wartime extravagance.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar-Chipotle Bread
Categories: Breads, Cheese, Chilies
Yield: 4 Servings

1 tb Active dry yeast
3 c Warm water
1 ts White sugar
9 c All-purpose flour
1 tb Salt
3 1/2 oz (half can) chipotles in
- adobo sauce
8 oz Cream cheese; softened
1 lb Cheddar cheese; cubed
1/2 c Grated Parmesan cheese
1/4 c Cornmeal; for dusting

Sprinkle the yeast over 3 cups of warm water in a small
bowl and stir in the sugar. The water should be no more
than 100+|F/40+| C. Let stand for 5 minutes until the yeast
softens and begins to form a creamy foam.

Combine 4 cups of flour and the salt in a large bowl. Stir
in the yeast to form a soft dough. Set aside for 15
minutes to let the flour absorb the liquid. Add the flour
one cup at a time, mixing until until the dough is very
smooth. (If the dough is too stiff to mix by hand, turn it
out onto a lightly floured surface and knead in the
remaining flour.) Let the dough rest for an additional 15
minutes.

Puree the chipotle peppers in adobo. Cut the softened
cream cheese into cubes. Knead the chipotle puree, cubed
cream cheese, Cheddar cheese, and the grated Parmesan
cheese into the dough until fully incorporated.

Place the dough in an oiled bowl and turn to coat. Cover
with a light cloth and let rise in a warm place (80-95+|
F/27-35+|C) until doubled in volume, about 40 minutes.
Punch the dough down and knead it a few times. Cover and
let rise again until doubled, about 30 minutes.

Place a pizza stone in the oven on a middle rack. Preheat
the oven to 450+|F/230+|C. Lightly dust a pizza peel or the
back of a baking tray with cornmeal.

Use a serrated knife to divide the dough into four equal
pieces. Shape the loaves into round balls, and place the
balls on the cornmeal-dusted peel. Cover with a damp cloth
and let rise for 10-20 minutes.

Slide the loaves off the peel or baking sheet onto the hot
baking stone and bake until the bread is golden and the
loaves sound hollow when tapped on the bottom, about 20 to
30 minutes.

SUGGESTED OPTION: 4 to 7 oz chopped olives - ripe or green,
added with the chilies and cheese.

Makes four killer sandwich rolls. I've made this also
using pepper jack and once with habanero jack cheese in
place of the cheddar.

Uncle Dirty Dave's Kitchen

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28 September 1928 - BACTERIA FINALLY, AND ACCIDENTALLY, MEET THEIR MATCH:
On his return from vacation, Scottish biologist Alexander Fleming finds
a staphylococci culture has been sullied by a mold that is destroying
the bacteria. With this accidental discovery, Fleming has found
penicillin, an antibiotic that will change the world and save countless
lives.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jewish Penicillin - My Grandma's Chicken Soup
Categories: Soups, Poultry, Vegetables, Herbs
Yield: 1 Huge batch

6 (to 9) chicken leg quarters
3 lg Onions; ends cut off, peeled
1 c Carrots; peeled, cut up
1 lg Parsnip, peeled, trimmed
4 Ribs celery; washed, trimmed
1/2 bn Fresh dill; washed well *
1/2 bn Fresh parsley; washed well *
2 ts Salt
2 tb Powdered chicken bouillon **

* Wash both the dill and parsley in a large bowl or sink
at least 3 times with cold water. You can let it soak
for a few minutes which will help any grit to fall off.
There's nothing worse than grit in chicken soup so do a
good job. I like to use kitchen string and I tied the
dill and parsley together in a tight bundle. I cook it
that way and then it's easy to take it out when the soup
is done. -- The Balaboosta

** 2 TB GFS/Minor's Chicken Base and (if you have it)
some white miso paste. -- UDD

Use a big pot that has a lid. If you don't have a lid,
you can use foil when you need it.

Rinse the chicken, pull off any unnecessary fat that
the butcher left on to weigh it down.

Put the rinsed chicken pieces in the bottom of the pot.

Add COLD water to cover the chicken and then some.

Toss in the 2 teaspoons of salt.

Heat on high until it begins to boil.

Turn the heat down some and stand there with it. A foamy
scum will start to float. Use a slotted spoon to remove
it. Repeat this until you don't see any more coming up.
Now cover the pot and turn the heat to low so that it
continues to simmer for 1 1/2 hrs. You'll know your
chicken is done when all you have to do is touch the
skin with your spoon and the skin breaks.

Now you can remove the chicken into a bowl pouring back
into the pot any soup that escaped. Cover the bowl of
chicken and set aside.

Now, using a hand held fine sieve (strainer) scoop
through the liquid to remove any chicken pieces or
debris that might have broken away during the long boil.

This is when you will stir in the two tablespoons of
powdered chicken bouillon.

Gently put in the onions, carrots, parsnip, celery, and
bundled dill/parsley.

Bring back to a boil, cover, lower the heat to low to
keep it simmering for another 1 to 1.5 hrs.

I like to then take out the greens and drain the liquid
back into the pot.

Let it cool down for a while and then put it in the
fridge. You can turn the pot lid upside down to help it
fit.

Tomorrow you will skim the fat, heat, and serve.

You can warm the cooked chicken right in the soup as you
reheat it. Some people like chicken IN their soup. We
like to eat the chicken separately and we make little
egg noodles (pick your favorite) to serve in the bowl
of soup.

That's it. That's all there is to it.

If you make this soup for people you care for and for
the right reasons they will be able to taste the love
with every spoonful.

UDD NOTES: Not *my* Grandma. But it's a nice recipe -
even if I generally leave off the parsnip. I do add in,
when the soup is heating to be served - some noodles.
Usually spaghetti/linguine/fettucini or if I am feeling
particularly fey - bucatini (pasta straw w/hollow core)

From: http://jewishpenicillin.blogspot.com

Uncle Dirty Dave's Kitchen

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... A critic is a man who knows the way, but can't drive the car.
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07 July 1928 - BEST THING EVER, AS SLICED BREAD IS SOLD FOR FIRST TIME: Missouri's Chillicothe Baking Company offers up packages of 'Kleen Maid Sliced Bread,' thanks to Otto Rohwedder's invention, a machine that cuts loaves of bread into uniform slices. Hailed as a great advance, sliced bread will be banned for a time in 1943 as a wartime extravagance.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125+|F/52+|C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85+|F/27-29+|C, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375+|F/190+|C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... WONDER BREAD: Half baked while you sleep. If it's good bread it's a Wonder.

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28 September 1928 - BACTERIA FINALLY, AND ACCIDENTALLY, MEET THEIR
MATCH: On his return from vacation, Scottish biologist Alexander Fleming
finds a staphylococci culture has been sullied by a mold that is
destroying the bacteria. With this accidental discovery, Fleming has
found penicillin, an antibiotic that will change the world and save
countless lives.

The discovery of penicillin, one of the worldrCOs first antibiotics, marks
a true turning point in human history - when doctors finally had a tool
that could completely cure their patients of deadly infectious diseases.

Many school children can recite the basics. Penicillin was discovered in
London in September of 1928. As the story goes, Dr. Alexander Fleming,
the bacteriologist on duty at St. MaryrCOs Hospital, returned from a
summer vacation in Scotland to find a messy lab bench and a good deal
more.

Upon examining some colonies of Staphylococcus aureus, Dr. Fleming noted
that a mold called Penicillium notatum had contaminated his Petri
dishes. After carefully placing the dishes under his microscope, he was
amazed to find that the mold prevented the normal growth of the
staphylococci.

It took Fleming a few more weeks to grow enough of the persnickety mold
so that he was able to confirm his findings. His conclusions turned out
to be phenomenal: there was some factor in the Penicillium mold that not
only inhibited the growth of the bacteria but, more important, might be harnessed to combat infectious diseases.

As Dr. Fleming famously wrote about that red-letter date: "When I woke
up just after dawn on September 28, 1928, I certainly didnrCOt plan to revolutionize all medicine by discovering the worldrCOs first antibiotic,
or bacteria killer. But I guess that was exactly what I did."

Fourteen years later, in March 1942, Anne Miller became the first
civilian patient to be successfully treated with penicillin, lying near
death at New Haven Hospital in Connecticut, after miscarrying and
developing an infection that led to blood poisoning.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fleming's Potatoes
Categories: Potatoes, Dairy, Cheese, Chilies
Yield: 8 Servings

3 tb Butter
1 sm Jalapeno; stemmmed, seeded,
- diced
1/2 c Leek; 1/2" dice, white only
2 cl Garlic; minced
1 ts Kosher salt
1/2 ts Fine ground black pepper
1 1/2 c Heavy cream
1 c Half & Half cream
2 c Cheddar cheese; grated
2 c Monterey Jack Cheese; Grated
5 lb Russet potatoes; peeled,
- into 1/16" thick rounds

Melt butter in a medium saucepan over medium-high heat.
Add jalape|#os, leeks, garlic, salt and pepper and saut|-
for 4 to 5 minutes, stirring constantly.

Add cream and half & half and bring to a simmer. When
cream is hot, remove pan from stove. Stir in both
cheeses and blend thoroughly.

Place potato slices in a large mixing bowl. Add cream
mixture to bowl, folding potatoes and sauce gently
together.

Spray a 9" by 13" glass baking dish with non-stick
coating. Pour in potato mixture and evenly distribute
potatoes and sauce.

Cover tightly with aluminum foil. Bake in 350-#F/175-#C
oven for 45 minutes.

Remove foil and bake an additional 15 minutes to brown
potatoes.

Serves eight

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

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... "If your past is limited your future is boundless." -- Franklin Pierce
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