82 : lb CHICKEN;WHOLE FZ
1/4 : c PEPPER BLACK 1 LB CN
1/3 : c SALT TABLE 5LB
1 : Chicken, 3.5 lbs
6 : cl Garlic; peeled
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Lemon juice
2 : lg Potatoes; peeled, boiled
-until : -until just tender and cut
- : - into 1/2" slices
4 : Chicken breasts (remove
-skin : -skin but leave bones in)
1 : tb Pepper
3 : Garlic cloves, crushed and
-chopped : -chopped
2 : ts Crushed, dried oregano
4 : New red potatoes cut into
-1/4" : -1/4" rounds (leave skin on)
2 : sm Onions, quartered
1 : tb Garlic salt
1 : tb Accent (opt)
2 : c Chicken stock
1 : cn Sweet peas (6 oz)
10 : oz Can cream of mushroom soup
1/4 : c Milk
2 : tb Dijon mustard
1 : ts Dried tarragon leaves
2 : 1/ c Chicken, cooked, diced
2 : 1/ c Broccoli flowerettes, cooked
2 : Green onions, sliced
8 : Tortillas
1 : tb Vegetable oil
1 : c Swiss cheese, shredded
7 : 1/2 c WATER
2 : 1/4 c DRIPPINGS & FAT
2 : ga DRIPPINGS & WATER
82 : lb CHICKEN;WHOLE FZ
1 : /3 c MILK; DRY NON-FAT L HEAT
1 : /8 lb FLOUR GEN PURPOSE 0LB
1 : c SOUP GRAVY BASE CHICKEN
2 : c SHORTENING; 3LB
2 : tb PEPPER BLACK 1 LB CN
1 : tb PAPRIKA GROUND
3 : tb SALT TABLE 5LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
2 : ga WATER
18 : 1/8 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /4 c SOUP GRAVY BASE CHICKEN
3 : c SHORTENING; LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
5 : ts SALT TABLE LB
0: Recipe by: The Fannie Farmer Cookbook Preparation Time: 0:15 Preheat oven at 450 after first and second rise
1: To proof yeast, mix 1/4 c warm (115) water with 1/2 teaspoon honey; stir and set aside until foamy
2: mixing bowl, combine proofed yeast, milk, oil, 1/4 cup sugar, nutmeg, egg whites, and 2 cups flour
3: Beat briskly until well blended
4: Add remaining 2 1/2 cups flour and beat until smooth
5: Cover the bowl and let double in siz about 1 hour
6: Dust a board generously with flour and turn the dough mass o it
7: This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle
8: Pat the dough into a round about 1/2" thi Use a 3" doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1" apart
9: These don't spread much they rise
10: Let the doughnuts rest and rise 20 minutes, uncovered
11: Bake ab 10 minutes, or a little longer, until they have a touch of golden brown
12: Remove from the oven
13: On a sheet of wax paper spread cinnamon sugar
14: ! Brush each doughnut and doughnut hole with egg white and roll in the cinnam sugar
15: