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
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: 1
1: Dice potatoes and cook them in the fish stock r
2: 2
3: Drain clams and add juice to stock, reserving clams 3
4: Drain the potatoes and save liquid
5: 4
6: Meanwhile, cook bacon in another pan to render its fat
7: ( do not let it brown) 5
8: Discard most of the bacon fat, leaving 1 T
9: 6
10: Add butter to the pan and cook the onions until soft
11: 7
12: Stir in shallots and cook 1 minute
13: 8
14: Stir in flour to make a blond roux
15: 9
16: Let cool a little
17: 10
18: Add the stock, stirring constantly to avoid lumps
19: Simmer 15 minutes, stirring occasionally
20: 11
21: Add milk 12
22: Add salt and pepper
23: 13
24: Add the clams and the potatoes, simmer 15 minutes
25: Stir occasionally 14
26: Stir in cream and cayenne, bring to a boil
27: Serve at once
28: NOTES : I like to serve mine in individual round sourdough bread: Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox
29: com> on Oct 18, 1997