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
0: Melt butter over moderate heat add the milk to the butter and warm
1: add the salt, sugar and stir until disolved
2: add this mixture to the starter and mix well add a cup of flour at a time mixing
3: spoon batter into a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch over the pan bake in preheat oven at 350 for 45 minutes
4: Cool on wire rack From Dr Woods Worlds Sourdough from Antiquity From Gemini's MASSIVE MealMaster collection at www
5: synapse
6: com/~gemini