**White : **White Sauce**
4 : c Milk
1/4 : c Butter or margarine
2/3 : c All-purpose flour
1/2 : Bay leaf
1 : ts Salt
1/3 : c Freshly grated Parmesan
-cheese : -cheese
REST: : REST: :
6 : c Eggplant; finely diced
2 : ts Salt; divided
1 : tb Olive oil; (plus one tsp
-more) : -more)
1 : c Onions; finely chopped
2 : ts Minced garlic
1/2 : ts Cinnamon
1 : pn Ground red pepper
1 : lb Lean ground beef
1/2 : ts Dried mint flakes
1/2 : ts Freshly ground pepper
1/4 : c Tomato paste
1 : cn (28-oz) tomatoes
1/3 : c Fresh flat-leaf parsley;
-chopped : -chopped
1 : pk (6-oz) ziti pasta; cook
-according : -according to pk
0: Makes 1 large loaf
1: Preheat oven to 350F
2: Sift the flour, baking powder, soda and salt into a large mixing bowl
3: Cut the butter into small pieces and add
4: Cut it into the flour with a pastry blender until the mixture is the size of peas
5: Add the raisins and toss to distribute evenly, using two forks
6: Beat the egg in another bowl until very frothy
7: Beat in the honey
8: When it is well blended, beat in the buttermilk
9: Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened
10: Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy
11: Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep
12: Round is the traditional shape
13: Spoon batter out into the pan and push it gently to fill the pan
14: It can mound up somewhat in the middle
15: Bake at 350 F about an hour or until the middle is set
16: Cut out a piece to test if necessary
17: Cut into wedges and serve warm from the pan
18: The Garden Way Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini