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
0: 1
1: Preheat oven to 200 øC
2: Stir together the flour, sugar, baking powder, and salt
3: Make a well in the center
4: 2
5: In a separate bowl, combine the egg, milk, and oil
6: 3
7: Add egg mixture, all at once, to the flour mixture
8: Stir
9: B just until moistened
10: Yes, the batter
11: I should be lumpy
12: (If you try to stir all the lumps out, your muffins will be very tough
13: ) 4
14:
15: B Carefully fold in blueberries and optional lemon peel
16: 5
17: Grease muffin cups, or line with paper bake cups; fill each 2/3 full
18: 6
19: Bake at 200 øC for 20-25 minutes, or until golden brown
20: Remove from pans; serve warm with butter
21: Author's Notes: These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair
22: I think this particular recipe came originally from the Better Homes and Gardens Cookbook, but I could be wrong
23: The less you stir once you've combined the two mixtures, the better your muffins will be
24: (To a point - but overmixing is much more common than undermixing
25: ) Frozen blueberries work fine, if you can't get hold of fresh berries
26: I'm sure other kinds of fruit will work fine, too, but I haven't tried them
27: Difficulty : moderate (proper mixing technique required)
28: Precision : measure the ingredients
29: Recipe by: Jean Marie Diaz Massachusetts Institute of Technology, Cambr Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@juno
30: com (Lisa Montag) on Jan 16, 1998