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: Two Minnesota favorites - wild rice and blueberries - team up for invitingly innovative muffins
1: Heat oven to 400
2: Grease 12-cup (2 1/2 to 2 3/4-inch) muffin pan or line with paper baking cups
3: Combine flour, sugar, baking powder, lemon peel, coriander and salt in large bowl
4: In small bowl, whisk oil, eggs and milk together
5: Coat blueberries with 1 tablespoon dry ingredients
6: Stir liquid ingredients into dry ingredients just until blended
7: Fold in blueberries and wild rice
8: Spoon into greased muffin cups; sprinkle each muffin with 1/4 teaspoon topping
9: Bake until wooden pick inserted in muffin comes out clean (20 to 25 minutes)
10: Let stand on wire rack 5 minutes; remove muffins from pan
11: Serve warm
12: Amount: 12 muffins
13: Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix
14: netcom
15: com> on Apr 07, 1998