{ Exported from MasterCook Mac }

Caramelized Onions - Crock Pot

Recipe By: posted again to r.f.cooking by Barb Schaller

6 cups sliced onions, 1/4" thick
2 tablespoons olive oil

Put the onions in a crock pot, drizzle the olive oil over, cover and
cook on high for 8-10 hours. Onions will be dark brown.

I stir them a few times during the cooking. They are awesome in onion
soup!
‹‹‹‹‹
Notes: I picked this from the Mpls Star Tribune and see that it may be
coming from a syndicated thing by Alicia Ross and Whatshername.
_____

{ Exported from MasterCook Mac }

Frantic French Onion Soup

Recipe By: posted to rec.food.cooking by Barb Schaller, 8-20-07


2 cans beef broth (14-1/2-oz.)
1 can fat-free chicken broth (14-1/2-oz.)
1/4 cups dry Sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups caramelized onions with juice (see
recipe)
2 cups plain butter-flavored or
garlic-flavored croutons
4 deli slices (about 4 oz.) Swiss cheese
4 teaspoons Parmesan cheese or more to taste

Place a broiler rack 6 inches from the heat, and turn on the broiler.
Remove fat from the beef broth and pour the broth into a 4-1/2-quart
Dutch oven or soup pot over high heat. Add the chicken broth, Sherry,
Worcestershire, garlic and thyme. Stir well. Cover the pot and bring it
to the boil.

Meanwhile, place 4 ovenproof bowls on a large baking sheet and set
aside.
When the broth boils, add the caramelized onions and cover. Reduce the
heat to medium and boil for 1 minute to incorporate the onion flavor.
Remove the pot from the heat.

Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cup
croutons. Lay a cheese slice over the croutons. Sprinkle each cheese
slice with 1 teaspoon Parmesan cheese (or more to taste). Place the
baking sheet under the broiler for 1 minute or until the cheese melts.
Using potholders, serve at once, making sure to warn diners that the
bowls will be very hot.

‹‹‹‹‹
Notes: Serves 4.
From Star Tribune October 2000.
_____
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

On Aug 20, 8:19 am, Melba's Jammin' >
wrote:
> { Exported from MasterCook Mac }
>
> Caramelized Onions - Crock Pot
>
> Recipe By: posted again to r.f.cooking by Barb Schaller
>
> 6 cups sliced onions, 1/4" thick
> 2 tablespoons olive oil
>
> Put the onions in a crock pot, drizzle the olive oil over, cover and
> cook on high for 8-10 hours. Onions will be dark brown.
>
> I stir them a few times during the cooking. They are awesome in onion
> soup!
> €¹€¹€¹€¹€¹
> Notes: I picked this from the Mpls Star Tribune and see that it may be
> coming from a syndicated thing by Alicia Ross and Whatshername.
> _____
>

I've never made the onion soup (I should, the kid likes it), but will
attest to the awesomeness of the above recipe. As if anything Her
Highness of the kitchen needs to be attested to.<g>

maxine in ri

"Melba's Jammin'" > wrote in message
...
>{ Exported from MasterCook Mac }
>
> Caramelized Onions - Crock Pot
>
> Recipe By: posted again to r.f.cooking by Barb Schaller
>
> 6 cups sliced onions, 1/4" thick
> 2 tablespoons olive oil
>
> Put the onions in a crock pot, drizzle the olive oil over, cover and
> cook on high for 8-10 hours. Onions will be dark brown.
>
> I stir them a few times during the cooking. They are awesome in onion
> soup!
> <<<<<
> Notes: I picked this from the Mpls Star Tribune and see that it may be
> coming from a syndicated thing by Alicia Ross and Whatshername.
> _____

Would this still work if you didn't add oil?

>
> { Exported from MasterCook Mac }
>
> Frantic French Onion Soup
>
> Recipe By: posted to rec.food.cooking by Barb Schaller, 8-20-07
>
>
> 2 cans beef broth (14-1/2-oz.)
> 1 can fat-free chicken broth (14-1/2-oz.)
> 1/4 cups dry Sherry
> 1 tablespoon Worcestershire sauce
> 1/2 teaspoon bottled minced garlic
> 1/4 teaspoon dried thyme
> 2 cups caramelized onions with juice (see
> recipe)
> 2 cups plain butter-flavored or
> garlic-flavored croutons
> 4 deli slices (about 4 oz.) Swiss cheese
> 4 teaspoons Parmesan cheese or more to taste
>
> Place a broiler rack 6 inches from the heat, and turn on the broiler.
> Remove fat from the beef broth and pour the broth into a 4-1/2-quart
> Dutch oven or soup pot over high heat. Add the chicken broth, Sherry,
> Worcestershire, garlic and thyme. Stir well. Cover the pot and bring it
> to the boil.
>
> Meanwhile, place 4 ovenproof bowls on a large baking sheet and set
> aside.
> When the broth boils, add the caramelized onions and cover. Reduce the
> heat to medium and boil for 1 minute to incorporate the onion flavor.
> Remove the pot from the heat.
>
> Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cup
> croutons. Lay a cheese slice over the croutons. Sprinkle each cheese
> slice with 1 teaspoon Parmesan cheese (or more to taste). Place the
> baking sheet under the broiler for 1 minute or until the cheese melts.
> Using potholders, serve at once, making sure to warn diners that the
> bowls will be very hot.
>
> <<<<<
> Notes: Serves 4.
> From Star Tribune October 2000.
> _____
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - Fair baking

In article >,
"Knit Chic" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >{ Exported from MasterCook Mac }
> >
> > Caramelized Onions - Crock Pot
> >
> > Recipe By: posted again to r.f.cooking by Barb Schaller
> >
> > 6 cups sliced onions, 1/4" thick
> > 2 tablespoons olive oil

>
> Would this still work if you didn't add oil?

I would think so. Frankly, I'm not sure why the oil is there except the
usual drill is that you'd likely use it if you were doing it stovetop.
JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article . com>,
maxine in ri > wrote:
(recipe snipped)
> I've never made the onion soup (I should, the kid likes it), but will
> attest to the awesomeness of the above recipe. As if anything Her
> Highness of the kitchen needs to be attested to.<g>
>
> maxine in ri

Her Highness! I know something about canning; cooking, I make up as I
go along. ROTFL. I use condensed soup in recipes, Maxine. I make
pineapple-apricot jam with canned pineapple! I use cheap chocolate in
brownies. I need the laugh though: HWSRN threw out about a half gallon
of precious plum juice last night. I was not happy. Still am not. And
to think I fixed breakfast for him this morning.

Breakfast's toast was great. Made from the sister loaf of the one I
entered in the State Fair. I don't expect any ribbonality for the
bread, though €” I think it was about 5-10 minutes underdone €“ just in
the center. It will depend on how far into the loaf they slice.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' > wrote in message
...
> I need the laugh though: HWSRN threw out about
> a half gallon of precious plum juice last night. [..]

Did HWSRN even give a bad excuse to why he might have done such?!
Gahds that would elicit a curse the likes of which even my Sainted
Mother(tm) would be proud.

The Ranger

In article >,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> > I need the laugh though: HWSRN threw out about
> > a half gallon of precious plum juice last night. [..]
>
> Did HWSRN even give a bad excuse to why he might have done such?!
> Gahds that would elicit a curse the likes of which even my Sainted
> Mother(tm) would be proud.
>
> The Ranger

Why, yes; yes, he did. He was just trying to help. I did not curse.
I did not impart "The Look." I said nothing; there was nothing to say.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' > wrote in message
...
> In article >, "The Ranger"
> > wrote:
>> Melba's Jammin' > wrote in message
>> ...
>> > I need the laugh though: HWSRN threw out about
>> > a half gallon of precious plum juice last night. [..]
>> >
>> Did HWSRN even give a bad excuse to why he might
>> have done such?! Gahds that would elicit a curse the
>> likes of which even my Sainted Mother(tm) would be
>> proud.
>>
> Why, yes; yes, he did. He was just trying to help. I
> did not curse. I did not impart "The Look." I said
> nothing; there was nothing to say.

Ew. That's even worse. I know I've buried myself when SWMBO walks
away without doing or saying anything.

The Ranger

"Melba's Jammin'" > wrote in message
...
> In article >,
> "The Ranger" > wrote:
>
>> Melba's Jammin' > wrote in message
>> ...
>> > I need the laugh though: HWSRN threw out about
>> > a half gallon of precious plum juice last night. [..]
>>
>> Did HWSRN even give a bad excuse to why he might have done such?!
>> Gahds that would elicit a curse the likes of which even my Sainted
>> Mother(tm) would be proud.
>>
>> The Ranger
>
> Why, yes; yes, he did. He was just trying to help. I did not curse.
> I did not impart "The Look." I said nothing; there was nothing to say.
> --
> -Barb, Mother Superior, HOSSSPoJ

No foul, it's an illness. That high level of testosterone that we love so
much builds up on the arteries and blocks the blood supply to the brain.
I made that up, but I think it applies.
Edrena

"The Joneses" > wrote in message
...
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "The Ranger" > wrote:
>>
>>> Melba's Jammin' > wrote in message
>>> ...
>>> > I need the laugh though: HWSRN threw out about
>>> > a half gallon of precious plum juice last night. [..]
>>>
>>> Did HWSRN even give a bad excuse to why he might have done such?!
>>> Gahds that would elicit a curse the likes of which even my Sainted
>>> Mother(tm) would be proud.
>>>
>>> The Ranger
>>
>> Why, yes; yes, he did. He was just trying to help. I did not curse.
>> I did not impart "The Look." I said nothing; there was nothing to say.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
> No foul, it's an illness. That high level of testosterone that we love so
> much builds up on the arteries and blocks the blood supply to the brain.
> I made that up, but I think it applies.
> Edrena

Dammitalltohell, Edrena! They depend upon us to give them this out. DON'T
DO IT! There are better uses for all that testosterone and they jolly well
best learn to channel it appropriately.

U noe wot eye meen.

TammyM

The Joneses wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "The Ranger" > wrote:
>>
>>> Melba's Jammin' > wrote in message
>>> ...
>>>> I need the laugh though: HWSRN threw out about
>>>> a half gallon of precious plum juice last night. [..]
>>> Did HWSRN even give a bad excuse to why he might have done such?!
>>> Gahds that would elicit a curse the likes of which even my Sainted
>>> Mother(tm) would be proud.
>>>
>>> The Ranger
>> Why, yes; yes, he did. He was just trying to help. I did not curse.
>> I did not impart "The Look." I said nothing; there was nothing to say.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
> No foul, it's an illness. That high level of testosterone that we love so
> much builds up on the arteries and blocks the blood supply to the brain.
> I made that up, but I think it applies.
> Edrena
>
>
Barbara, You did nothing? You may not have cursed, you may not have
imparted "The Look", you may have said nothing, but you were out in your
backyard, digging someone's grave, weren't you?

What more is there to say?

TammyM > wrote in message
...
> "The Joneses" > wrote in message
> ...
[snip]
>> No foul, it's an illness. That high level of testosterone
>> that we love so much builds up on the arteries and
>> blocks the blood supply to the brain. I made that up,
>> but I think it applies.
>>
> Dammitalltohell, Edrena! They depend upon us to
> give them this out. DON'T DO IT! There are better
> uses for all that testosterone and they jolly well best learn to
> channel it appropriately.

You touchy-feely types... Go hug a tree 'r som'fin.

ObFood: Chicken marinating in Wishbone Italian. Gonna be good
eatin' after it's done grillin' tonight.

The Ranger

On Mon, 20 Aug 2007 10:48:34 -0500, Melba's Jammin'
> wrote:

>In article >,
> "The Ranger" > wrote:
>
>> Melba's Jammin' > wrote in message
>> ...
>> > I need the laugh though: HWSRN threw out about
>> > a half gallon of precious plum juice last night. [..]
>>
>> Did HWSRN even give a bad excuse to why he might have done such?!
>> Gahds that would elicit a curse the likes of which even my Sainted
>> Mother(tm) would be proud.
>>
>> The Ranger
>
>Why, yes; yes, he did. He was just trying to help. I did not curse.
>I did not impart "The Look." I said nothing; there was nothing to say.

This qualifies you for sainthood.

koko
---
http://www.kokoscorner.typepad.com
updated 8/19

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
"TammyM" > wrote:

> "The Joneses" > wrote in message
> > No foul, it's an illness. That high level of testosterone that we love so
> > much builds up on the arteries and blocks the blood supply to the brain.
> > I made that up, but I think it applies.
> > Edrena
>
> Dammitalltohell, Edrena! They depend upon us to give them this out. DON'T
> DO IT! There are better uses for all that testosterone and they jolly well
> best learn to channel it appropriately.
>
> U noe wot eye meen.
>
> TammyM

<snort>

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

The Joneses wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "The Ranger" > wrote:
>>
>>> Melba's Jammin' > wrote in message
>>> ...
>>>> I need the laugh though: HWSRN threw out about
>>>> a half gallon of precious plum juice last night. [..]
>>> Did HWSRN even give a bad excuse to why he might have done such?!
>>> Gahds that would elicit a curse the likes of which even my Sainted
>>> Mother(tm) would be proud.
>>>
>>> The Ranger
>> Why, yes; yes, he did. He was just trying to help. I did not curse.
>> I did not impart "The Look." I said nothing; there was nothing to say.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
> No foul, it's an illness. That high level of testosterone that we love so
> much builds up on the arteries and blocks the blood supply to the brain.
> I made that up, but I think it applies.
> Edrena

LOL Thanks for the giggle!

Becca

On Aug 20, 10:45 am, Melba's Jammin' >
wrote:
> In article . com>,
> maxine in ri > wrote:
> (recipe snipped)
>
> > I've never made the onion soup (I should, the kid likes it), but will
> > attest to the awesomeness of the above recipe. As if anything Her
> > Highness of the kitchen needs to be attested to.<g>
>
> > maxine in ri
>
> Her Highness! I know something about canning; cooking, I make up as I
> go along. ROTFL. I use condensed soup in recipes, Maxine. I make
> pineapple-apricot jam with canned pineapple! I use cheap chocolate in
> brownies. I need the laugh though: HWSRN threw out about a half gallon
> of precious plum juice last night. I was not happy. Still am not. And
> to think I fixed breakfast for him this morning.

Dear Barb, some people can walk into a kitchen with crackers and
cheese
being the only things available, and make a dish to remember. Others
with the same ingredients make one that should be forgotten
immediately.
You fall into the former group.

Next time I'm at my sister's alone, I intend to toss the huge
container of
moldy grape juice she's had there since last fall. For some stupid
reason,
she keeps it in plastic, where it always goes bad. I pour the hot
juice
into glass, and there's still a bottle in the back of my fridge that
is probably
ok.

> Breakfast's toast was great. Made from the sister loaf of the one I
> entered in the State Fair. I don't expect any ribbonality for the
> bread, though - I think it was about 5-10 minutes underdone - just in
> the center. It will depend on how far into the loaf they slice.

Do you ever use a thermometer on your bread? Someone once gave me
a recipe that included a temperature reading for a done baked good
(cinnamon rolls).

OT: rode my bike about 10 miles today (maybe more--the odometer
broke). Didn't hurt as much as last time. I could get into this with
the
cooler weather coming.

maxine in ri

On Aug 20, 5:57 pm, "TammyM" > wrote:
> "The Joneses" > wrote in message
>
> ...
>
>
>
> > "Melba's Jammin'" > wrote in message
> ...
> >> In article >,
> >> "The Ranger" > wrote:
>
> >>> Melba's Jammin' > wrote in message
> ...
> >>> > I need the laugh though: HWSRN threw out about
> >>> > a half gallon of precious plum juice last night. [..]
>
> >>> Did HWSRN even give a bad excuse to why he might have done such?!
> >>> Gahds that would elicit a curse the likes of which even my Sainted
> >>> Mother(tm) would be proud.
>
> >>> The Ranger
>
> >> Why, yes; yes, he did. He was just trying to help. I did not curse.
> >> I did not impart "The Look." I said nothing; there was nothing to say.
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
>
> > No foul, it's an illness. That high level of testosterone that we love so
> > much builds up on the arteries and blocks the blood supply to the brain.
> > I made that up, but I think it applies.
> > Edrena
>
> Dammitalltohell, Edrena! They depend upon us to give them this out. DON'T
> DO IT! There are better uses for all that testosterone and they jolly well
> best learn to channel it appropriately.
>
> U noe wot eye meen.
>
> TammyM

Yeah. Like opening jars and carrying grocery bags.

Wot she sed
maxine in ri

In article .com>,
maxine in ri > wrote:

> On Aug 20, 10:45 am, Melba's Jammin' >
> wrote:
> > In article . com>,
> > maxine in ri > wrote:
> > (recipe snipped)
> >
> > > I've never made the onion soup (I should, the kid likes it), but will
> > > attest to the awesomeness of the above recipe. As if anything Her
> > > Highness of the kitchen needs to be attested to.<g>
> >
> > > maxine in ri
> >
> > Her Highness! I know something about canning; cooking, I make up as I
> > go along. ROTFL. I use condensed soup in recipes, Maxine. I make
> > pineapple-apricot jam with canned pineapple! I use cheap chocolate in
> > brownies. I need the laugh though: HWSRN threw out about a half gallon
> > of precious plum juice last night. I was not happy. Still am not. And
> > to think I fixed breakfast for him this morning.
>
> Dear Barb, some people can walk into a kitchen with crackers and
> cheese being the only things available, and make a dish to remember.
> Others with the same ingredients make one that should be forgotten
> immediately. You fall into the former group.

I blush for thanking you. But, but, but. . . . when have you ever eaten
anything I've cooked?

>
> Next time I'm at my sister's alone, I intend to toss the huge
> container of moldy grape juice she's had there since last fall. For
> some stupid reason, she keeps it in plastic, where it always goes
> bad. I pour the hot juice into glass, and there's still a bottle in
> the back of my fridge that is probably ok.

Probably.
>
> > Breakfast's toast was great. Made from the sister loaf of the one
> > I entered in the State Fair. I don't expect any ribbonality for
> > the bread, though - I think it was about 5-10 minutes underdone -
> > just in the center. It will depend on how far into the loaf they
> > slice.
>
> Do you ever use a thermometer on your bread? Someone once gave me a
> recipe that included a temperature reading for a done baked good
> (cinnamon rolls).


> maxine in ri

I don't. And I especially don't for this entry into competition because
it would put a hole in the bread -- wherever I stuck it. I think the
temp of done is 180 deg. Some serious baker will no doubt correct or
validate me on that.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' wrote:
> { Exported from MasterCook Mac }
>
> Caramelized Onions - Crock Pot
>
> Recipe By: posted again to r.f.cooking by Barb Schaller
>
> 6 cups sliced onions, 1/4" thick
> 2 tablespoons olive oil
>
> Put the onions in a crock pot, drizzle the olive oil over, cover and
> cook on high for 8-10 hours. Onions will be dark brown.
>
> I stir them a few times during the cooking. They are awesome in onion
> soup!
> ‹‹‹‹‹
> Notes: I picked this from the Mpls Star Tribune and see that it may be
> coming from a syndicated thing by Alicia Ross and Whatshername.
> _____
>
> { Exported from MasterCook Mac }
>
> Frantic French Onion Soup
>
> Recipe By: posted to rec.food.cooking by Barb Schaller, 8-20-07
>
>
> 2 cans beef broth (14-1/2-oz.)
> 1 can fat-free chicken broth (14-1/2-oz.)
> 1/4 cups dry Sherry
> 1 tablespoon Worcestershire sauce
> 1/2 teaspoon bottled minced garlic
> 1/4 teaspoon dried thyme
> 2 cups caramelized onions with juice (see
> recipe)
> 2 cups plain butter-flavored or
> garlic-flavored croutons
> 4 deli slices (about 4 oz.) Swiss cheese
> 4 teaspoons Parmesan cheese or more to taste
>
> Place a broiler rack 6 inches from the heat, and turn on the broiler.
> Remove fat from the beef broth and pour the broth into a 4-1/2-quart
> Dutch oven or soup pot over high heat. Add the chicken broth, Sherry,
> Worcestershire, garlic and thyme. Stir well. Cover the pot and bring it
> to the boil.
>
> Meanwhile, place 4 ovenproof bowls on a large baking sheet and set
> aside.
> When the broth boils, add the caramelized onions and cover. Reduce the
> heat to medium and boil for 1 minute to incorporate the onion flavor.
> Remove the pot from the heat.
>
> Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cup
> croutons. Lay a cheese slice over the croutons. Sprinkle each cheese
> slice with 1 teaspoon Parmesan cheese (or more to taste). Place the
> baking sheet under the broiler for 1 minute or until the cheese melts.
> Using potholders, serve at once, making sure to warn diners that the
> bowls will be very hot.
>
> ‹‹‹‹‹
> Notes: Serves 4.
> From Star Tribune October 2000.
> _____

Thanks for the idea!
I've dimly suspected that the more slowly I cooked onions, the sweeter
they tasted... I must try this! But I'll probably add a little salt to
the oil and onion mixture in the crock-pot, because I'm just one of
those people who does that sort of thing.

On Aug 20, 9:33 pm, Melba's Jammin' >
wrote:
> In article .com>,
> maxine in ri > wrote:

> I blush for thanking you. But, but, but. . . . when have you ever eaten
> anything I've cooked?

Many years ago, you sent me a care package. My husband made fun of
it until he tried some of your boozeberry jam....
>
> > > Breakfast's toast was great. Made from the sister loaf of the one
> > > I entered in the State Fair. I don't expect any ribbonality for
> > > the bread, though - I think it was about 5-10 minutes underdone -
> > > just in the center. It will depend on how far into the loaf they
> > > slice.
>
> > Do you ever use a thermometer on your bread? Someone once gave me a
> > recipe that included a temperature reading for a done baked good
> > (cinnamon rolls).
> > maxine in ri
>
> I don't. And I especially don't for this entry into competition because
> it would put a hole in the bread -- wherever I stuck it. I think the
> temp of done is 180 deg. Some serious baker will no doubt correct or
> validate me on that.

But you could use it in the sister loaf, which should be cooking at
roughly the same rate as the competition one. Just a thought.

Hugs
maxine in ri

In article > ,
none > wrote:

> Melba's Jammin' wrote:
> > { Exported from MasterCook Mac }
> >
> > Caramelized Onions - Crock Pot
> >
> > Recipe By: posted again to r.f.cooking by Barb Schaller
> >
> > 6 cups sliced onions, 1/4" thick
> > 2 tablespoons olive oil
> >
> > Put the onions in a crock pot, drizzle the olive oil over, cover and
> > cook on high for 8-10 hours. Onions will be dark brown.
> >
> > I stir them a few times during the cooking. They are awesome in onion
> > soup!


> Thanks for the idea!
> I've dimly suspected that the more slowly I cooked onions, the sweeter
> they tasted... I must try this! But I'll probably add a little salt to
> the oil and onion mixture in the crock-pot, because I'm just one of
> those people who does that sort of thing.

Note: There've been a number of times when a lot of liquid has been
generated in the cooking. I think I may have poured off some of the
liquid to encourage browning rather than stewing. FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article . com>,
maxine in ri > wrote:

> On Aug 20, 9:33 pm, Melba's Jammin' >
> wrote:
> > In article .com>,
> > maxine in ri > wrote:
>
> > I blush for thanking you. But, but, but. . . . when have you ever eaten
> > anything I've cooked?
>
> Many years ago, you sent me a care package. My husband made fun of
> it until he tried some of your boozeberry jam....

OK. I stand corrected. :-() Didn't make any Boozeberry Jam this year
-- yet. Today I'm looking at more tomato juice. And Plum Something.
I've got about 5-6 cups of plum puree with which to make something
tasty: Plum Butter is divine on homemade white bread; Plum Barbecue
Sauce won a ribbon one year long ago; Plum Ketchup was dumb.

> > > > I don't expect any ribbonality for the bread, though - I think
> > > > it was about 5-10 minutes underdone - just in the center.

> > > Do you ever use a thermometer on your bread?

> > I don't. And I especially don't for this entry into competition because
> > it would put a hole in the bread -- wherever I stuck it. I think the
> > temp of done is 180 deg. Some serious baker will no doubt correct or
> > validate me on that.
>
> But you could use it in the sister loaf, which should be cooking at
> roughly the same rate as the competition one. Just a thought.
>
> Hugs
> maxine in ri

Hah! Never thought of that. I don't decide which is going to the
judges until they're baked and out of the pans, though. :-( If you
could've seen me pondering the selection you'd've laughed! I gotta
think about this. Thanks for the idea.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article >,
margaret suran > wrote:

> > "Melba's Jammin'" > wrote in message

> >> Why, yes; yes, he did. He was just trying to help. I did not curse.
> >> I did not impart "The Look." I said nothing; there was nothing to say.

> Barbara, You did nothing? You may not have cursed, you may not have
> imparted "The Look", you may have said nothing, but you were out in your
> backyard, digging someone's grave, weren't you?
>
> What more is there to say?

You had to tell, didn't you. So much for clemency.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

"Melba's Jammin'" > wrote in message
...
> In article > ,
> none > wrote:
>
>> Melba's Jammin' wrote:
>> > { Exported from MasterCook Mac }
>> >
>> > Caramelized Onions - Crock Pot
>> >
>> > Recipe By: posted again to r.f.cooking by Barb Schaller
>> >
>> > 6 cups sliced onions, 1/4" thick
>> > 2 tablespoons olive oil
>> >
>> > Put the onions in a crock pot, drizzle the olive oil over, cover and
>> > cook on high for 8-10 hours. Onions will be dark brown.
>> >
>> > I stir them a few times during the cooking. They are awesome in onion
>> > soup!

>> Thanks for the idea!
>> I've dimly suspected that the more slowly I cooked onions, the sweeter
>> they tasted... I must try this! But I'll probably add a little salt to
>> the oil and onion mixture in the crock-pot, because I'm just one of
>> those people who does that sort of thing.

> Note: There've been a number of times when a lot of liquid has been
> generated in the cooking. I think I may have poured off some of the
> liquid to encourage browning rather than stewing. FWIW.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - Fair baking

Barb, this crockpot onion method is now a standby with me. I use it for soup
and just for plain ole browned onions for steak or burgers. Luscious!

Felice

Melba's Jammin' wrote:

>> I've dimly suspected that the more slowly I cooked onions, the sweeter
>> they tasted... I must try this! But I'll probably add a little salt to
>> the oil and onion mixture in the crock-pot, because I'm just one of
>> those people who does that sort of thing.
>
> Note: There've been a number of times when a lot of liquid has been
> generated in the cooking. I think I may have poured off some of the
> liquid to encourage browning rather than stewing. FWIW.

Would it change anything if I used butter instead of oil? I just like my
onions in butter better, but not sure if it matters a whit to the crock pot?

On Mon, 20 Aug 2007 20:33:20 -0500, Melba's Jammin'
> wrote:

>I don't. And I especially don't for this entry into competition because
>it would put a hole in the bread -- wherever I stuck it. I think the
>temp of done is 180 deg. Some serious baker will no doubt correct or
>validate me on that.

I'm not a serious baker but I read 195. For basic white bread it
works perfect every time. I make a few leaves and only have to use
one for the test. The thump test works fine too for leaves not in a
tin.

Lou

In article >,
Goomba38 > wrote:
> Would it change anything if I used butter instead of oil? I just like my
> onions in butter better, but not sure if it matters a whit to the crock pot?

Dunno.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

On Mon, 20 Aug 2007 07:19:16 -0500, Melba's Jammin'
> wrote:

>{ Exported from MasterCook Mac }
>
>Caramelized Onions - Crock Pot
>
>Recipe By: posted again to r.f.cooking by Barb Schaller
>
>6 cups sliced onions, 1/4" thick
>2 tablespoons olive oil
>
>Put the onions in a crock pot, drizzle the olive oil over, cover and
>cook on high for 8-10 hours. Onions will be dark brown.
>
>I stir them a few times during the cooking. They are awesome in onion
>soup!
> ‹‹‹‹‹
>Notes: I picked this from the Mpls Star Tribune and see that it may be
>coming from a syndicated thing by Alicia Ross and Whatshername.

I tried this the first time you posted it and it was wonderful. Then
I got a new larger oval crock and if I hadn't been watching it would
have burnt the crap out of them after the recommended time. After
about 5 hours they were perfect. But I used the low setting. The new
one heats from the sides and I think that's the difference.

Thanks for posting a great cooking tip.

Lou

In article >,
Lou Decruss > wrote:

> On Mon, 20 Aug 2007 20:33:20 -0500, Melba's Jammin'
> > wrote:
>
> >I don't. And I especially don't for this entry into competition because
> >it would put a hole in the bread -- wherever I stuck it. I think the
> >temp of done is 180 deg. Some serious baker will no doubt correct or
> >validate me on that.
>
> I'm not a serious baker but I read 195. For basic white bread it
> works perfect every time. I make a few leaves and only have to use
> one for the test. The thump test works fine too for leaves not in a
> tin.
>
> Lou

I'll believe 195. What I baked this afternoon registered 220+ when I
stuck a thermometer in it. Looks okay (I've cut it). You're saying
"leaves" up there. ? Loaves? If not loaves, what are leaves (besides
tree foliage)?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

On Tue, 21 Aug 2007 21:08:42 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Mon, 20 Aug 2007 20:33:20 -0500, Melba's Jammin'
>> > wrote:
>>
>> >I don't. And I especially don't for this entry into competition because
>> >it would put a hole in the bread -- wherever I stuck it. I think the
>> >temp of done is 180 deg. Some serious baker will no doubt correct or
>> >validate me on that.
>>
>> I'm not a serious baker but I read 195. For basic white bread it
>> works perfect every time. I make a few leaves and only have to use
>> one for the test. The thump test works fine too for leaves not in a
>> tin.
>>
>> Lou
>
>I'll believe 195. What I baked this afternoon registered 220+ when I
>stuck a thermometer in it. Looks okay (I've cut it). You're saying
>"leaves" up there. ? Loaves? If not loaves, what are leaves (besides
>tree foliage)

Ops! Who knows what I did there. Spell check is not my best friend.
Sorry.

On Tue, 21 Aug 2007 21:08:42 -0500, Melba's Jammin'
> connected the dots and wrote:


~I'll believe 195. What I baked this afternoon registered 220+ when I
~stuck a thermometer in it. Looks okay (I've cut it). You're saying
~"leaves" up there. ? Loaves? If not loaves, what are leaves
(besides
~tree foliage)?

Pages of a book?

Pieces of the loaf of oatmeal wheat-rye that I overproofed and then
baked that look like s chef's toque when sliced?

maxine in ri

maxine in ri > wrote in
:

> Pieces of the loaf of oatmeal wheat-rye that I overproofed and then
> baked that look like s chef's toque when sliced?
>
> maxine in ri
>
>

Toast as in that loaf is toast.

Everybody knows leaves are from a book of gold foil used in guilding. As in
guilding the lily.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
Lou Decruss > wrote:

> On Tue, 21 Aug 2007 21:08:42 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Lou Decruss > wrote:

> >> I'm not a serious baker but I read 195. For basic white bread it
> >> works perfect every time. I make a few leaves and only have to use
> >> one for the test. The thump test works fine too for leaves not in a
> >> tin.
> >>
> >> Lou
> >
> >I'll believe 195. What I baked this afternoon registered 220+ when I
> >stuck a thermometer in it. Looks okay (I've cut it). You're saying
> >"leaves" up there. ? Loaves? If not loaves, what are leaves (besides
> >tree foliage)
>
> Ops! Who knows what I did there. Spell check is not my best friend.
> Sorry.

'sokay. I meant no offense and I'm glad you took none.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

On Thu, 23 Aug 2007 21:08:04 -0500, Melba's Jammin'
> wrote:

>> >> I'm not a serious baker but I read 195. For basic white bread it
>> >> works perfect every time. I make a few leaves and only have to use
>> >> one for the test. The thump test works fine too for leaves not in a
>> >> tin.
>> >>
>> >> Lou
>> >
>> >I'll believe 195. What I baked this afternoon registered 220+ when I
>> >stuck a thermometer in it. Looks okay (I've cut it). You're saying
>> >"leaves" up there. ? Loaves? If not loaves, what are leaves (besides
>> >tree foliage)
>>
>> Ops! Who knows what I did there. Spell check is not my best friend.
>> Sorry.
>
>'sokay. I meant no offense and I'm glad you took none.

I've been away for 2 weeks so sorry about the late post. I can't
imagine you ever being offensive unless someone deserved it.

Lou