Gang, You can't see it from here -- but I have a smile on my face as wide as the Grand Canyon. To put it short and sweet -- I can finally report, without a doubt and with scientific proof to back it up, that the Roasted Garlic and Heirloom Tomato Salsa recipe is TRIED AND TRUE and SAFE TO CONSUME. Yes, the recipe listed in this thread is now a proven and true salsa canning recipe. I know that not many of them exist. Add the recipe in this thread to the list of those that received the "scientific stamp of approval." The lab results from Anresco Laboratories in San Francisco finally came in today. The pH count came in at "less than 3.81." But -- more importantly -- the Standard Plate Count test came in at "less than 100." Not being a food scientist or microbiologist by ANY stretch of the imagination -- I had a hard time understanding these lab reports. But this is the word from a retired scientist who put in thirty plus years of work in the area of food science safety. And to me -- the following erases any and all doubts in my mind about the safety and validity of this canning recipe. His analysis is as follows: "The less than 3.81 pH count defines your product as an "acid food" and rules out concerns with botulism. Generally, you would like to see that number at 4.5 or below. The "standard plate count" is a generic test for the level of live bacteria in the product. The " Because the sample had to be diluted for testing, the limit of detection was 100 bacteria (colony-forming units) per gram of product. If no bacterial colonies were seen on their agar medium, the result is "I don't know Anresco, but I assume they know what they are doing. The lab results are as good as you could hope for. And there you have it. After months of worry and waiting -- well -- I'm convinced. I will share these lab reports with anyone who would like them. Bill

Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

In defense of the Army, and based on my own experience making up my college syllabus every year, I would say a lot of that verbiage is due to the atmosphere in our society today, a resistence towards accountability, i.e., "I didn't know that the flour wasn't supposed to have cockroaches in it, that wasn't in the manual." I imagine that the original recipe was about 5 pages long and each end every extra comment got added as time went on and somebody screwed up. Every year my syllabus gets longer and longer, as I have to cover every possible scenario so a student can't say, "That wasn't covered by the syllabus." For example, I have to specifically state that there is to be no cheating in class, (as if that wasn't a given) and then I have to go into great detail to describe specifically what constitutes cheating and what the consequences will be in each case. I not only put due dates for all my assignments but I break them up into "milestones" and tell my students, "At this point you should have your paper half done" etc. Also, since people only read about 25% of the instructions anyway, I'll bet that accounts for a lot of the repitition. Also, I'll bet the reason this absurdly detailed recipe was allowed to flourish is that the military has other better things to do with its time than go through the process of editing the brownie recipe! I'll bet the instructions for assembling a rifle are a lot more suscinct!

Here's what the link says: More From The Birmingham News : Subscribe To The Birmingham News TV chef Paula Deen to appear at luncheon, bake sale Wednesday, October 19, 2005 JO ELLEN O'HARA News staff writer Paula Deen was a star with a lot of people before she ever saw the bright lights of Hollywood and took a role in "Elizabethtown," now showing at local theaters. Deen, who is currently enjoying the status of the Food Network's most popular personality, stays busy with her two restaurants in Savannah, her TV shows on the Food Network, her magazine that should premier next month, and her busy speaking schedule. She will be in Birmingham Nov. 17 for two appearances, both benefits for Hannah Home Shelby County. The first is a ladies luncheon and holiday bake sale at The Club at 11:30 a.m. Patsy Riley, wife of Gov. Bob Riley, will be among the guests at the luncheon. The luncheon, themed "A Recipe for Hope featuring Paula Deen," will be $50 per person. All attending will receive the first issue of her magazine, Cooking with Paula Deen. The magazine is being published by Birmingham's Hoffman Media. That evening Alagasco will present a cooking demonstration by Paula Deen, who will be assisted by Birmingham chef Clayton Sherrod. The cooking demonstration will be from 6 until 9 p.m. at Metropolitan Church of God at 2800 Metropolitan Way. Tickets are $75 per person. There will be open seating. Box suppers are available for $10 each. Doors open at 5 p.m. All those attending the evening presentation will receive a copy of Deen's latest book, "Paula Deen and Friends." For lunch and evening tickets or lunch tickets only contact Mrs. John Moore, 3352 Afton Lane, Birmingham, 35242. For evening tickets contact Mrs. Robert Alden at 3329 Afton Lane, Birmingham, 35242. Checks should be made payable to Hannah Home Shelby. For more information, call 678-8331, ext. 238. Deen, who began her career in food in the '90s when she prepared sack lunches that her two sons delivered in Savannah. It was through this venture that she named her business "The Bag Lady." While she had suffered for some years with agoraphobia, she overcame this and opened The Lady and Sons restaurant in Savannah. That business today has thrived with a lot of work on the parts of Deen and her two sons, now in their 30s. Last year she and her brother, Bubba, opened another restaurant near Savannah, called Uncle Bubba's Oyster House. She remarried in 2004 to Michael Groover, a tugboat pilot in the Port of Savannah. She has received many awards for her entrepreneurial accomplishments in the past decade. She has a small role in the current film, "Elizabethtown," where she plays the role of a strong aunt in a quirky family.