3 : c Stone ground yellow
-cornmeal : -cornmeal
3 : c Unbleached flour
2 : 1/ tb Baking powder
2 : tb Sugar
1 : /2 ts Salt
5 : Eggs
3/4 : c Safflower or corn oil
3 : 1/2 c Buttermilk
2 : c Cheddar cheese
-sharp, : -sharp, shredded
2 : c Cheddar cheese; shredded
1/2 : c Butter; softened
1/4 : ts Salt
1 : c Flour
1/2 : c Pecans; ground
1/4 : ts Cayenne
1/2 : c Grated sharp cheddar cheese
1/2 : c Flour, part for rolling
2 : tb Margarine or butter
1/4 : ts Salt
pn : pn Paprika
pn : pn Cayenne pepper
2 : tb Water
1/2 : Recipe basic yeast dough
2 : tb Butter or margarine; melted
1/4 : c Grated parmesan cheese
Butter : Butter or margarine; melted
2 : Sticks butter; softened
2 : c Sharp cheese; grated
2 : c Flour
2 : c Rice Krispies
1/2 : -(up to)
1 : ts Hot pepper sauce; to taste
8 : oz Grated cheese
1 : ds Red pepper
2 : c Rice krispies
1/2 : ts Salt
2 : Sticks margarine
2 : c Plain flour
1 : pk Imperial Cheese
1 : /2 c Flour
1 : c Margerine
4 : c Rice Crispies
1 : Flour tortilla
Sharp : Sharp Cheddar or Jack
-cheese; : -cheese; grated
Minced : Minced garlic or garlic
-salt; : -salt; to taste
Sliced : Sliced black olives
Chile : Chile salsa; to taste
Sour : Sour cream (optional)
Flour : Flour Tortillas
Shredded : Shredded lo fat cheese
1 : c Grated sharp cheddar cheese
1/4 : c Unsalted butter
1/4 : ts Salt
1/2 : c Whole whaet flour
1/4 : c Cheddar cheese,sharp,grated
2 : tb Butter or margarine,melted
2 : tb Bread crumbs,dry
Crust : Crust & Topping----
1 : c Semisweet chocolate chips --
Melted : Melted
1 : c Butterscotch chips --
Melted : Melted
1/4 : c Margarine -- melted
2 : c Low-fat graham cracker
Crumbs : Crumbs
0: Press cottage cheese through a sieve
1: Mix the flour and margarine; then add cottage cheese and knead together
2: Form the dough into a loaf and wrap it in aluminum foil
3: Set it aside at room temperature for 2 hours
4: On a floured board, roll out dough to about 1 inch thickness
5: Cut a checkered pattern into the dough with a knife
6: Cut the scones out with a small pastry cutter or a small glass
7: Put the scones on a cookie sheet and brush with egg wolk
8: Bake in preheated 350 degree oven and bake until their tops become golden
9: Best served while still warm
10: MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
11: msn
12: com> on Apr 5, 1998