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: (From "Pancakes and Waffles" by Elizabeth Alston
1: HarperCollins; $12
2: 50; 1993
3: ) Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor
4: Process briefly to mix
5: Add the buttermilk, or yogurt and water, egg and oil
6: Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter
7: By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl
8: Stir to mix well
9: Measure the buttermilk in a 2-cup glass measure
10: Add the egg and oil to the measuring cup
11: Beat with a fork or wire whisk to blend
12: Add to the flour mixture and stir to form a smooth batter
13: For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it
14: Lightly grease the griddle
15: For each pancake, pour 1/4 cup batter onto the griddle
16: Cook 3-5 minutes, until bubbles appear on the surface and the undersides are golden brown
17: Adjust the heat if the pancakes are browning too fast
18: Turn the pancakes over and cook 1-2 minutes longer to brown the second side
19: For waffles: heat the waffle iron; grease it lightly
20: Pour in the appropriate amount of batter and spread to the edges
21: Close and cook until the iron will open easily
22: Keep finished waffles or pancakes warm in a 200'F
23: oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp
24: Makes 8 4" pancakes
25: Serves 4
26: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
27: File ftp://ftp
28: idiscover
29: co
30: uk/pub/food/mealmaster/recipes/tn-94q3
31: zip