1 : cn 28 0z diced tomatoes
1 : c Chicken broth
1/4 : c Butter
2 : tb Sugar
1 : tb Chopped onion
1/8 : ts Baking soda
2 : c Milk
2 : cn Butter beans; (15 oz.)
1 : cn Green limas; (5 oz.)
1 : cn Red kidney beans; (5 oz.)
1 : cn Baked beans; (27 oz.)
8 : sl Bacon
4 : lg Onions; sliced
1/2 : c Vinegar
1 : ts Salt
1/2 : c Brown sugar; ( to 1)
1 : ts Dry mustard
1/2 : ts Garlic powder
2 : lb Hamburger
1 : lb Bacon
4 : cn Beans
1/2 : c Catsup
1 : tb Mustard
2 : tb Worcestershire Sauce
Salt; : Salt; to taste
Pepper; : Pepper; to taste
3 : tb Vinegar
1/2 : c Brown Sugar
Onion : Onion
1 : cn Kidney beans; (6 oz.)
-drained : -drained
1 : cn Pork and beans (do not
-drain); : -drain); (16 oz.)
1/2 : c Brown sugar
1/2 : c White sugar
1/2 : c Catsup
1 : c Chopped onion; sauteed
1/2 : lb Hamburger
1/2 : lb Bacon
1 : cn Pinto beans; (6 oz.)
-drained : -drained
1 : cn Butter beans; (6 oz)
-drained : -drained
1 : ts Dry mustard
1 : ts Salt
2 : ts Vinegar
2 : Whole oranges
1 : Grapefruit
2 : kg Sugar; (4.4 lbs)
1 : Lemon
8 : c Water
2 : c Sugar
2 : c Sour cream
1 : pk (6 oz) Yellow Cake Mix
2 : pk (6 oz) frozen and thawed
-shredded : -shredded coconut
3 : Eggs
3 : c Sifted cake flour
2 : c Sugar
4 : ts Baking powder
4 : Eggs
1/4 : ts Salt
1 : c Water
1 : c Shortening (pareve)
1 : ts Vanilla
2 : Parts orange juice
2 : Parts lemonade
1 : Part pineapple juice
1 : Part grapefruit juice
0: Place all ingredients except sugar in machine
1: Program for knead and first rise and press start
2: The dough will be sticky at first but will hold its shape
3: After the final cycle, it will be workable
4: When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes
5: Roll the dough to a generous 1/4" thick and cut it into 2" squares
6: Cover the squares with a clean towel and let rise for 30 minutes
7: Add the powdered sugar to a medium-size clean paper bag
8: Lay out paper towels to drain the doughnuts
9: Heat 1 to 1 1/2 " of oil to 375øF
10: Do not add too many; add once or it may cool the oil too much
11: Gently brush the uncooked squares to remove any extra flour
12: Slide them into the heated oil
13: When they pop to the surface, spoon the hot oil over them constantly until they are puffed
14: Turn the squares and cook until they are a light golden color on both sides
15: It should take 1 to 2 minutes
16: Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside
17: Remove from hot oil with slotted spoon and drain on paper towels
18: While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated
19: Serve immediately
20: Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 7-19-95
21: Revised for Meal-Master Format by Katherine Smith From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini