1/2 : c Butter or margarine
1 : Large onion, diced
1 : c To 2 c diced celery w/leaves
15 : c Toasted 1/2-inch bread cubes
1 : /2 ts Salt
1/4 : ts Black pepper
1 : tb Dried sage *
1/2 : c Chopped parsely
1 : c Turkey stock, water, or milk
3 : tb Onions; chopped
3/4 : c Celery; chopped
6 : tb Butter; melted
4 : c Day old bread crumbs
1 : ts Salt
1/8 : ts Pepper
1 : ts Thyme or sage
2 : tb Water or milk; (optional)
1/2 : c Non-iodized salt
1/2 : c White sugar
1 : qt Water
1 : lb Lean pork; such as shoulder
8 : oz Pork fat
Salt : Salt and pepper
1 : /2 oz Fresh breadcrumbs
Nutmeg; : Nutmeg; ground cloves
Mace; : Mace; thyme
Egg : Egg yolks
Sausage : Sausage skins
2 : tb Butter
1/2 : Onion; chopped
1 : Garlic clove; minced
2 : c Brocolli florets; cooked
6 : Eggs
1/2 : ts -Salt
3/4 : c Mozzarella; cubed
2 : ts Parsley; minced
2 : ts Onion green tops;
1/4 : Sl Red sweet red pepper (opt
1 : lg Onion
1 : lb Chicken necks and wings
1/2 : lb Beef short ribs
1/2 : lb Veal bones
1 : tb Salt
2 : Celery sticks
2 : lg Carrots
1/2 : sm Celery root (about 3 1/4 oz)
1 : md Bunch flat-leaf parsley
-(about : -(about 3 oz)
4 : md Garlic cloves
4 : Balck peppercorns
6 : c Water
1 : c Brown rice
2 : ts Olive oil or butter
1 : ts Salt
1 : tb Oil
1 : c Brown rice; short or
0: Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour, the sugar, salt and dry yeast; set aside
1: Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F)
2: Add gradually to yeast-flour mixture and beat at medium speed 2 minutes
3: Add egg and 1 c flour; beat at high speed 2 minutes
4: Stir in just enough remaining flour to make a soft dough
5: Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky
6: Cover with plastic wrap and let rise in warm, draft-free place until double, about one hour
7: Punch down
8: Cover and let rise again until double, about 45 minutes
9: Punch down
10: On lightly floured surface roll out 1/2 inch thick
11: With a 3 1/4 inch round cutter cut out muffins
12: Sprinkle cookie sheets lightly with cornmeal
13: Add muffins, about 1 inch apart
14: Sprinkle with additional cornmeal
15: Cover; let rise until double, about 45 minutes
16: Heat lightly greased griddle or heavy skillet
17: With wide spatula carefully remove muffins (do not compress or puncture or they will collapse) to griddle
18: Bake over very low heat 8 to 10 minutes on each side until light brown
19: (Muffins should sound hollow when tapped) Cool on racks
20: To serve, split with fork tines; toast
21: VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 T nonfat dry milk to yeast-flour mixture and decrease salt to 1 t
22: Increase butter to 2 T
23: Substitute 1 3/4 c water for the milk in liquid mixture (total 2 c water)
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini