2 : tb Butter
1/2 : c Each finely chopped
-onion, : -onion, celery, carrot
1 : ts Minced garlic
1/3 : c Flour
2 : ts Cornstarch
3 : c Chicken stock
1/2 : lb Each Stilton and Cheddar,
-crumbled : -crumbled
1/8 : ts Baking soda
1 : c Cream, heavy or light,
-as : -as desired
1/3 : c Dry white wine, if desired
Salt, : Salt, to taste
Dash : Dash of cayenne
1/4 : ts Freshly ground black pepper
-(or : -(or white, for appearances)
1 : Bay leaf
1/4 : c Shopped fresh parsley,
-for : -for garnish
7/8 : c WATER; WARM
1 : ga WATER; ICE
1 : lb CHEESE CHEDDER
2 : lb COTTAGE CHEESE 5 LB
1 : oz MILK; DRY NON-FAT L HEAT
6 : lb CELERY FRESH
1 : /2 lb Ground beef
1/4 : ts Salt
1/3 : c Crumbled blue cheese
3 : oz Cream cheese; softened
1 : tb Country-style Dijon mustard
4 : Onion buns
1 : /2 c Fresh mushrooms; sliced /4"
2 : md Onions; sliced 1/8"
1/4 : ts Salt
1/4 : ts Pepper
1 : tb Worchestershire sauce
4 : sl Ripe tomato
20 : lg Fresh mushrooms
2 : tb Butter or margarine
1/4 : c Finely chopped red pepper
1/2 : c Heavy cream
1/3 : c Crumbled blue cheese
1 : /2 c Cooked rice
1 : tb Minced fresh basil
1/8 : ts Ground white pepper
1/2 : c Carrot; Shredded
1/4 : c Pecans; Chopped
1/4 : c Cheese, Blue; crumbled
1 : Onions, Green; sliced
1 : ts Worcestershire sauce;
4 : Pork loin chops;
1/4 : c Yogurt, Plain;
4 : ts Flour, All-purpose;
3/4 : c Milk;
1/2 : ts Instant chicken bouillon;
ds : ds Pepper;
4 : md Baking potatoes; (about 1.5
-lbs) : -lbs)
1/2 : c Sour cream
1/2 : c (1 oz) crumbled blue cheese
1/4 : c Milk
1/4 : c Butter or margarine; melted
1/4 : ts Salt
1/8 : ts Pepper
BARB : BARB DAY - GWHP32A-----
4 : Tenderloin steaks -- 1"
Thick : Thick
2 : ts Onion -- minced
2 : tb Cream cheese -- softened
1 : ds White pepper
4 : ts Blue cheese -- crumbled
1 : lg Garlic clove -- halved
4 : ts Plain yogurt -- low-fat if
1/2 : ts Salt -- divided
Desired : Desired
2 : ts Parsley -- chopped
6 : oz Roquefort; =OR=- other blue
-che : -che
6 : tb Unsalted butter
1 : tb Cognac; (optional)
Freshly : Freshly ground pepper
2 : tb Finely chopped walnuts
4 : sl Bread; (thin)
3/4 : c Soft breadcrumbs
1 : oz Blue cheese; crumbled
3 : tb Natural wheat and barley
-cereal; : -cereal; like Grape-Nuts
2 : tb Scallions; finely chopped
1 : tb Plus tsp. olive oil
4 : Pork tenderloins; rib-end
-steaks, : -steaks, 3/4 inch thick
Bread : Bread crumbs for coating
Ramekins : Ramekins
2 : oz Maytag Blue cheese
4 : Eggs, separated
1 : tb Finely ground walnuts
4 : Ounces, fresh white bread,
Cut : Cut in 1/2-inch cubes
Salt : Salt and pepper
Garnish: : Garnish:
Walnuts : Walnuts
1 : tb Olive oil
1 : tb Chiffonade of mint
Cracked : Cracked black pepper
4 : oz Blue cheese; softened
4 : oz Cream cheese
2 : tb Butter
2 : tb Sherry
1/4 : c English walnuts; chopped
1 : Envelope unflavored gelatin
1/4 : c Cold water
1/2 : c Boiling water
1/2 : c Sour cream
1/3 : c Milk
1 : tb Lemon juice
1 : ts Worcestershire sauce
4 : oz Blue cheese crumbled
1 : pk (8-oz) softened cream
Cheese : Cheese
1/2 : c Walnuts
0: In a large mixing or mixer bowl, stir together yeast, dry milk, sugar, salt, and 2 cups flour
1: Pour in the hot water and add the butter
2: Blend for 2 minutes with the flat beater of the mixer
3: Stir in the balance of the flour, 1/2 cup at a time, switchig to the dough hook after about 1 additional cup of flour has been added
4: The dough will be a shaggy mass, elastic, but not sticky; it will clean the sides of the bowl
5: If it continues to be moist, sprinkle on additional flour
6: Place a kitchen towel over the bowl and let the dough rest for 10 minutes
7: Turn the mixer to Speed 2 and knead for 10 minutes
8: Place the dough in a greased bowl, cover tightly with plastic wrap to retain moisture, and leave at room temperature until doubled in volume, about 1-1/4 hours
9: Punch down the dough and turn it onto a lightly floured work surface
10: Knead for 30 seconds to press out the bubbles, cut into two pieces, and form each into a ball
11: For a round loaf, place the dough on a corner of a greased or Teflon baking sheet or in a small basket, lined loosely with a cloth and sprinkled with flour
12: For a long loaf, roll the ball into a rectangle, about 10" x 16"
13: Roll the dough until your palms into a long loaf which can be placed directly on a greased or Teflon baking sheet or in a long cloth-lined basket
14: Later, after it has risen, it will be trned from the basket directly onto the baking sheet
15: Cover the loaves carefully with waxed paper and place in a warm place
16: Leave until doubled in volume, about 45 to 50 minutes (I've found its usually longer)
17: Prepare the oven by placing a large, shallow roasting pan under the bottom shelf of the oven
18: Preheat the oven to 400-degrees F
19: about 20 minutes before baking
20: Three minutes before placing the loaves in the oven, pour 1 pint hot water in the pan
21: Be areful of the steam that will suddenly erupt
22: If the loaves have raised in baskets, simply tip the raised loaf into your hand and quickly turn the loaf right side up and onto the baking sheet
23: Brush with cold water and sprinkle with the coarse salt (or sesame seeds or poppy seeds)
24: With a razor blade or a sharp knife, slash the round loaves with a tic-tac-toe design, the long loaves with diagonal cuts
25: Bake the loaves until they are golden brown, 45 minutes
26: Turn over one loaf and tap the bottom crust; a hard hollow sound means the bread is baked
27: If not, return to the oven for an additional 10 minutes
28: Midway during baking and again near the end of t, shift the loaves on the baking sheets so they are exposed equally to the temperature variations of the oven
29: Remove the loaves from the oven and place them on wire racks to cool
30: NOTES : This is a smooth, creamy, crusty bread
31: Submitted by Cathy Lielausis
32: Recipe by: Bernard Clayton's New Complete Book of Breads Posted to TNT Recipes Digest by "cathylielausis@mindspring
33: com" <cathylee@mindspring
34: com> on Mar 20, 1998