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: Cold water Mix 1 st 3 ingreds
1: in 3 qt
2: glass bowl with wooden spoon until smooth
3: Cover; let stand in warm, draft-free place for 8 hours
4: Add 3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl
5: Stir with wooden spoon until smooth and flour is completely absorbed
6: (Dough should be just firm enough to gather into a ball
7: If necessary, add remaining 1/2 C flour gradually, stirring until all flour is absorbed
8: ) Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes
9: Place in greased bowl; turn greased side up
10: Cover; let rise in warm place until double, about 1-1/2 hours
11: (Dough is ready if indentation remains when touched
12: ) Punch dough down; divide into halves
13: Shape each half into a round, slightly flat loaf
14: Do not tear dough by pulling
15: Place loaves in opposite corners of greased cookie sheet
16: Make three 1/4" deep slashes in each loaf
17: Let rise until double, about 45 minutes
18: Heat oven to 375
19: Brush loaves with cold water
20: Place cookie sheet in center of oven; it should not touch the sides of the oven
21: Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes
22: Remove from cookie sheets; cool on wire racks
23: Be sure to let dough rise completely both times - it might take longer than the estimated times given
24: From The Cookie-Lady's Files REformatted for MM:dianeE 6/29/93