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: Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles
1: Add 1-3/4 cups flour and beat well
2: Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes
3: Beat together shortening and remaining 1/2 cup sugar until fluffy
4: Beat in eggs
5: Add to risen dough along with the remaining flour, beating well
6: Dough will be moderately soft
7: Cover and let rise again until double in bulk, about 1 hour
8: Turn out on a floured board
9: Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter
10: Place buns on greased baking sheet
11: Spread topping on each bun
12: Cover and let rise until doubled in bulk, about 50 to 60 minutes
13: Preheat oven to 400 degrees F
14: Bake buns for about 15 minutes or until edges are golden
15: TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well
16: Add egg yolk and flour
17: Stir until crumbly
18: Makes 12 buns PER SERVING: Calories: 286 (25% fat) Fat: 8 grams Cholesterol: 53 mg Sodium 236 mg