Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
0: Pour clam juice and vinegar over vegetables, add water just to cover
1: Simmer 30 minutes
2: Melt butter, blend in flour, cook 1 minute, then add half and half
3: Cook until smooth and thick
4: Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through
5: From Gemini's MASSIVE MealMaster collection at www
6: synapse
7: com/~gemini