1 : 5-20 pound turkey
Salt : Salt and pepper
Vegetable : Vegetable oil
Onions : Onions cut into cubes
2 : Stalks celery cut into
-Inch : -Inch cubes
2 : Limes quartered
1 : Lemon quartered
1 : Orange & apple quartered
1 : qt Water
1 : /2 Stick butter
1 : Lemon thinly sliced
Mesquite : Mesquite or hickory chips
1 : Aluminum foil disposable pan
-And : -And roll of aluminum foil
1 : /3 lb Kangaroo fillet, trimmed
-and : -and cubed
2 : ts Coriander seeds, roasted
-and : -and ground
1 : ts Black pepper, freshly ground
2 : md Eggplants
1 : ts Garlic cloves, minced
1/8 : c Lemon juice
1 : tb Tahini
1/2 : ts Sea salt
1 : 3/4 oz Yoghurt, plain
2 : ts Parsley leaves, chopped.
20: Cool on wire rack
0: Makes 1 loaf Stir cornmeal into boiling water
1: Add cold water, molasses and 2 tablespoons of the butter
2: Cool until lukewarm
3: Reserve
4: Fit processor with steel blade
5: Measure 1 1/2 cups of the flour, yeast and salt into work bowl
6: Process on/off to mix
7: Add cooled cornmeal mixture to flour mixture
8: Process until smooth, about 20 seconds
9: Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl
10: Process until ball turns around bowl about 25 times
11: Turn dough onto lightly floured surface
12: Knead cheese into dough (cheese should be evenly dispersed throughout dough, not lumped together)
13: Shape into ball and place in well greased 8- or 9 inch pie pan
14: Flatten dough to fill pan
15: cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour
16: Heat oven to 375 F
17: Bake until golden and loaf sounds hollow when tapped, 30 - 35 minutes
18: Remove immediately from pan
19: Brush butter over crust
21: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini