1 : /2 lb Fresh broccoli, washed,
-split : -split and cut into 2-inch
-pieces : -pieces or
10 : oz Pk frozen broccoli spears
2 : tb Butter or margarine
1 : c Sliced fresh mushrooms or
4 : oz Can sliced mushrooms,
-drained : -drained
1 : ts Grated onion
2 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
1 : c Grated sharp Cheddar cheese
Paprika : Paprika
2 : c Broccoli flowerets
4 : oz Fettuccine, broken up
1 : tb Oil, cooking
3 : tb Parmesan cheese, grated
1 : ts Sesame seed, toasted
1/8 : ts Garlic powder
3 : lg Potatoes
1 : lg Head of broccoli; broken
-into : -into florets
1 : c Milk
3 : Eggs
2 : Broken matzot or 1 C farfel;
-up : -up to 3
Grated : Grated cheddar cheese
Salt : Salt & pepper to taste
1 : tb Margarine
1 : md Yellow onion; chopped,
-(about : -(about 1c)
2 : Cloves garlic; minced
1 : ts Dried dill
3 : c Broccoli flowerets
3 : c Chicken broth
2 : md Russet potatoes; peeled and
-diced, : -diced, (about 2c)
1 : c Evaporated skim milk
1/2 : ts Black pepper
1/2 : c Shredded cheddar cheese;
-divided : -divided
1 : lg Onion; chopped
3 : tb Butter
3 : pk (10-oz) frozen broccoli
2 : cn (10-oz) cream of chicken
-soup : -soup
1 : Jar (8-oz) Cheese Whiz
3 : c Cooked rice
1 : pk Frozen chopped broccoli; (0
-oz) : -oz)
1/2 : c Chopped onion
1/2 : c Butter or margarine
1 : /3 c Cooked rice
1 : Jar processed cheese spread;
-(8 : -(8 oz)
1 : cn Cream of mushroom soup; (0
-3/4 : oz) undiluted
2 : pk Chopped broccoli OR
1 : Bunch fresh broccoli
1 : Stick oleo
1 : c Cooked rice
Paprika : Paprika
1/2 : cn Cream of chicken soup
1 : Onion, chopped
1/2 : c Celery, chopped
1 : c Chopped mushrooms
1 : sm Jar Cheez-Whiz
1/2 : cn Cream of Mushroom soup
3 : c Cooked rice
1 : /2 c Grated sharp Cheddar cheese
6 : Eggs
1 : ts Salt
1/2 : c Chopped onion
2 : pk (10-oz) frozen chopped
-broccoli : -broccoli
1/2 : c Milk
1/4 : ts Pepper
1 : cn (4-oz) sliced mushrooms;
-drained : -drained
3 : pk Frozen broccoli; cut up
3 : Bunches green onions & tops;
-chopped : -chopped
1 : Stick butter
1 : pk (7-oz) vermicelli
1 : c Cream
6 : -(up to)
8 : cn American cheese
1/4 : c Extra-virgin olive oil
1 : ts Whole cumin seeds
1/2 : ts Crushed red pepper flakes
2 : tb Fresh lime juice
1/2 : ts Salt
1/4 : ts Black pepper
1 : lb Broccoli, cut into /4"
-- : -- pieces, include stem
1/4 : lb Fresh spinach
1/2 : c Water
2 : tb Grated coconut
1 : pk (0 Oz.) frozen chopped
-broccoli; : -broccoli; coo
2 : Green onions; minced
4 : oz (1 c.) Monterey Jack cheese
-shredded : -shredded
3 : lg Whole chicken breasts;
-skinned : -skinned boned, and
3 : sl (1 Oz.) cooked ham; cut in
-half : -half
1 : c Fresh bread crumbs
1 : tb Parsley
1/2 : ts Paprika
3 : tb Margarine; melted
1 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
1 : pk (0-oz) frozen chopped
-broccoli : -broccoli
1 : Clove garlic (optional)
2 : tb Minced onion
1/4 : c Margarine
1 : /2 tb Potato starch
1 : c Water or boullion; made
-from : -from a cube
3 : Eggs; separated
1/2 : c Chopped walnuts
1 : lg Jar of Velveeta cheese or
0: In a large bowl, mix together the first three ingredients
1: Then soften the yeast in a small bowl with 1/4c water
2: Dissolve malt extract in 1 cup hot water
3: Let malt mixture cool down to warm
4: Make a well in the center of the flour mixture
5: Pour into the well, in this order: Softened yeast mixture, malt water
6: Stir together until smooth
7: Beat this dough vigorously to develop the gluten
8: To make a very stiff dough, gradually add the flour
9: Turn out on a floured surface and knead for a full 10 minutes
10: Divide dough into 12 equal pieces
11: Shape each piece into a ball
12: Cover balls of dough with a cloth and work with one at a time
13: Place the ball on a very lightly floured surface
14: Flatten slightly
15: Poke the center of the ball with a forefinger, going all the way through
16: Now use the fingers of both hands to gently open up the ring
17: Try to keep the doughnut-shaped roll you are forming symmetrical
18: The hole should be about one-third of the bagel's diameter
19: Place shaped rings on a non-stick baking sheet
20: Cover and let rise for 15 to 20 minutes
21: They should not quite double in size
22: Meanwhile, ready the boiling liquid
23: In a large pot, heat the water
24: Stir the malt barley into water
25: Heat to boiling
26: Reduce heat and keep regulated to a healthy simmer
27: Preheat oven to 475 degrees F
28: One at a time, slip risen bagels into simmering water
29: Bagels should float
30: If they sink, do not worry
31: They will soon rise to the surface
32: After about 30 seconds, turn them over
33: They should remain in the water about 1 minute in all
34: You may simmer several at a time, but do not crowd them in the pot
35: Remove with a skimmer and place one inch apart on a non-stick baking sheet
36: Brush bagels with a mixture of 1 egg and 1 T water
37: If desired, sprinkle with coarse salt or poppy seeds
38: Bake at 475 degrees F
39: for 10 to 12 minutes, or until well-browned
40: Cool slightly on wire racks
41: Serve warm
42: Note: In place of unbleached white flour, equal parts of stone-ground rye flour, stone-ground whole-wheat flour, and unbleached all-purpose flour may be used
43: Recipe By : (Nadia Jorgensen) Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 12:00:36 +0600 From: Serene Ong <sereneo@INFO
44: BISHKEK
45: SU>