[Italiancook]

Thanks, Wonky & BakerAunt for your help. I'm planning on making this raisin bread on Saturday. I'll let you know how it turns out when BakerAunt posts her weekly, "What did you bake." Of course, if I flop the recipe, I may not want to mention it.

[Italiancook]

I'm not a big bread fan, so I only make it when I want something specific. If I'm hungry for tomato-basil bruschetta, I make Cuban Bread. If I want a sandwich with Italian deli meats, I use KAF Tuscan-Style Bread with Herbs. Now, you have me yearning for raisin bread. I haven't had a good loaf of raisin bread since we left Chicago.

In total, how long do you knead the dough in your KA? You say 5 minutes after addition of raisins, but how long prior to that? I ask, because I make bread infrequently and haven't yet mastered kneading in the KA.

Thanks.

[Italiancook]

Thanks, Mike & BakerAunt, for all the posts about food recalls. The article you linked us to is interesting, Mike. I had wondered why there were so many recalls.

[Italiancook]

BakerAunt, maybe you wouldn't have to throw it away. I believe, but may be wrong, that if there's a food recall, the grocery store will take it back. I don't know if they give a store credit or refund your money. I've been involved in two food recalls. I know they took back the product, but I can't recall whether they refunded my money in any way. A call to your store's customer service would give you and answer if you don't want to traipse to the store bags in hand.

[Italiancook]

I applaud this. The article I read said that they're recommending gradual reductions. I think this will make it more palatable to the salt-lovin' consumers, among whom I count family members.

I hope Swanson's chicken broth receives a makeover. I think their lower sodium product has too much salt. I make my own broth and freeze it. Yet, there are times when I'd really love to reach for Swanson's.

• This reply was modified 8 years, 6 months ago by Italiancook.

[Italiancook]

Mike, what are the types of products where you want a lower protein content? Thanks!

[Italiancook]

Mike, what are the types of products where you want a lower protein content? Thanks!

[Italiancook]

When I was a child, my grandmother bought the VFW poppies. As a family, we went to the cemetery, where she put one on the grave of each veteran family member.

[Italiancook]

Thanks, S_Wirth for the recipe. Looks like what my mom made.

[Italiancook]

This reminds me a little of Italian potato salad, which has olive oil and red wine vinegar. Your recipe also reminds me of the potato salad my mom made when I was a kid. She cooked egg yolks or whole eggs (don't recall which) with vinegar. That mixture was poured over cooked potatoes, chopped celery hearts and chopped onions. The theory she worked under was that using a cooked dressing would prevent illness from potato salad sitting out for hours at a picnic.

In 2000, I wanted to replicate her potato salad. In a search for old timey recipes, I discovered that the name attributed to this type of potato salad is "Patio Potato Salad." I have no idea if having a cooked dressing kept people from becoming sick, or if she was just blessed.

[Italiancook]

Correction: After I submitted the above reply, I realized I should have said "pang of conscience" instead of "pang of consciousness" . . . Could I tell the doctor I ate the chocolate while unconscious?

Would someone tell me how to edit a past after it's submitted? Or isn't there an edit mechanism? Thanks.

[Italiancook]

KAF Easy Cinnamon Bread and Chocolate-Banana Bars. After I ate two of the bars, I had a pang of consciousness. I'm really not supposed to eat chocolate. I gave them all to hubby instead of putting in the freezer as planned. Next time I have 3 ripe bananas, I'm going to make the recipe without chocolate and see how they turn out.

[Italiancook]

S_Wirth, I'm in a hurry to unload and load the dishwasher, so I'll just quickly say: I grew up on an orchard. I have no idea how many acres. As a child walking all around it, the acreage seemed huge. In actuality, I'm sure it was not. Several types of apples, three types of cherries, peaches that usually didn't survive the last frost, pears that did, and strawberries. I also had a river, a creek and lots of woods to explore. Wouldn't trade those explorations for anything earthly. Married shorter time than you, but to the same man. Off to the dishes!

[Italiancook]

We haven't officially met yet, S_Wirth, but I join the others in wishing you Happy Birthday! In honor of your special day, I posted a recipe for Chocolate-Banana Bars as a gift to you.

[Italiancook]

Mike, why do you bake your lasagna before you freeze it? Does it have to do with using fresh pasta sheets? Don't you have to re-bake it in order to heat it up for serving?

When I make Manicotti, I freeze it after prep, without cooking it. I put it in the fridge the day before serving. The day of, I fully bake it. I do this whether I used store-bought Manicotti shells or made crepes to wrap the filling in.

I've never made lasagna for the freezer.

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