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: In small bowl, combine water, 1 tsp sugar, ginger and yeast
1: Let stand Let stand until bubbly
2: In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour
3: Add yeast mixture, beat well
4: Stir in butter and salt
5: Add 3 cups flour; stir until thoroughly blended
6: Stir in remaining flour
7: Turn dough onto well-floured board; knead until smooth and satiny
8: Return dough on bowl; brush top with butter
9: Cover and let rise 30 to 40 minutes or until doubled
10: Punch down; divide in half
11: Shape into two 14" loaves
12: Place on greased baking sheets
13: Cut diagonal slashes on top
14: Brush with butter; cover and let rise again until doubled in size
15: Preheat oven to 350 degrees
16: Bake 40 to 50 minutes or until lightly browned
17: Transfer loaves to wire racks
18: Cool
19: Makes 2 loaves
20: From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini