12 : oz Pkg corn muffin mix
2 : ts Dried chives
Dash : Dash freshly ground black
-pepper : -pepper
1 : Egg
2/3 : c Milk
1/2 : c Crisp crumbled bacon
8 : lb Sea salt
3/4 : lb Brown sugar
3/4 : lb Saltpeter
4 : ga Water
2 : ts Unsalted butter
1 : 3/4 c Sugar; plus
2 : tb Sugar
1/2 : c Water
1/2 : c Thawed frozen pureed winter
-squash; : -squash; drained very well
2 : c Blanched whole almonds
3/4 : ts Ground cinnamon
3 : 1/2 oz Marzipan; cut small pieces
10 : Egg yolks; jumbo
3 : Eggs; jumbo
3 : tb Finely-minced crystallized
-ginger : -ginger
1 : tb Finely-minced blanched
-almonds : -almonds
1 : /4 kg Bacon hock; (2 /2-3lb)
2 : Onions; sliced
450 : g Pease pudding; prepared
-(1lb) : -(1lb)
3 : Eggs
25 : G; (1-2oz) butter,, ( to
-50) : -50)
; : ; softened
3 : tb Chopped parsley
11 : Bacon slices, cooked and
-crumbled : -crumbled
1/2 : c Grated Parmesan cheese
1 : sm Onion, chopped
3 : 10 oz. cans refrigerated
0: Sift dry ingredients together into a bowl
1: Cut shortening into flour mixture until it is the consistency of cornmeal
2: Combine beaten egg and milk and slowly pour into flour mixture
3: Stir to make a stiff doug
4: Knead five times on a floured surface
5: Roll to a 1/2 inch thickness, cut with a 1 1/2 inch cutter dipped in flour
6: Bake on a lightly greased cookie sheet in a preheated 425 degree oven for 10 to 15 minutes
7: Alumni Cookbook ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md
8: ++ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa
9: net> on Sep 26, 98