[caption id="attachment_4715" align="alignnone" width="934"] Al Trujillo[/caption] I have lived through 64 D-Days, but not until recently have come to really appreciate its significance. My father served in the Navy during World War II, and yet I could not tell you a thing about what he did and how he felt. He
From the USU Junction Kitchen of Steven Wright, head baker Ingredients Sponge – Kg Bread Flour – 0.067 Water – 0.041 Yeast, instant dry – pinch Final Dough – Kg Bread flour – 0.386 Honey – 0.046 Salt – 0.009 Oil – 0.023 Yeast, instant dry – 0.007 Water, 60-65 degrees F –0.220 Sponge – 0.108 Directions The day before: MIX the sponge ingredients in a bowl,
From the kitchen of Dennis Wright ‘70 Ingredients 1 pound country sausage 5 cups water 1 teaspoon salt ½ teaspoon pepper 1 teaspoon sage (optional) 2 cups cornmeal (bulk recommended) cooking oil spray Directions FRY the sausage until browned. Drain excess grease and set aside. COMBINE water, salt, pepper, and sage in a four quart pan and bring to a boil.