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
0: [The original author's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand
1: Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks
2: I highly recommend the cookbook for any pizza-lover!] If using a bread machine, add the ingredients in the order specified for your particular machine
3: If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll
4: If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar
5: Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon
6: Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes
7: =46or a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicke= r at the edges
8: Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch
9: Recipe By : Donna Rathmell German in "The Best Pizza is made at home" File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/mmdja006
13: zip