60 : g Beeswax granules
300 : ml Pure turpentine
25 : g Pure soap or soap flakes
150 : ml Boiling water
6 : dr Essential oil of lavender
4 : Leeks; Sliced
3 : Beets ( Cups); Peeled And
-Cubed : -Cubed
2 : Potatoes; Peeled And Cubed
2 : Cloves Garlic; Minced
1 : ts Salt
1/2 : ts Pepper
2 : c Milk
1 : c Low-fat plain yogurt
1 : Green Onion; Thinly Sliced
3 : md Beets (about one pound)
3 : tb Vegetable oil
3 : tb White wine vinegar
1 : ts Orange zest
2 : tb Orange juice
2 : tb Green onion; sliced
1 : tb Mint; snipped
2 : c Romaine lettuce; torn
1 : Green apple, tart; diced
Fresh : Fresh mint; for garnish
1 : lb Beets without leave; (about
-6 : medium)
2 : sm Bunch arugula
1 : Red onion; halved and sliced
-thin : -thin
2 : tb White wine vinegar
1/2 : c Olive oil
4 : Trimmed beets (about 1
-pound); : -pound); scrubbed
1 : Asian/Bartlett or Anjou pear
1 : tb Apple jelly
2 : ts Fresh lemon juice
1/2 : ts Dijon mustard
1/4 : lb Mixed baby greens; (about 4
-cups : -cups loosely packed)
Garnish: : Garnish: chopped fresh
-chives : -chives
5 : Beets; (1-1/4 lb.)
3 : c Buttermilk
3/4 : c Chopped green onions
2/3 : c Light sour cream
2 : tb Chopped fresh dill or
0: FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl
1: Stir in pecans and butter
2: Set streusel aside
3: FOR BATTER: Preheat oven to 350 F
4: Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups
5: Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl
6: Make well in center
7: Add milk, butter and egg to well and mix until smooth
8: Fold in berries
9: Spoon batter into prepared tin, filling cups 2/3 full
10: Top each with 1 heaping tablespoon streusel
11: Bake muffins until tester comes out clean, 20 to 25 minutes
12: Cool 5 minutes in tin on rack
13: Remove muffins from tin
14: Serve warm or at room temperature
15: * Source: KJ and Company, St
16: Helena CA * Bon Appetit, June 1990 * Typos by: Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini