3 : c Chicken stock/broth
1 : /2 c Peeled, seeded, chopped
Tomatos : Tomatos
1 : md Chopped onion
1 : Bay leaf
Salt : Salt to taste
Pepper : Pepper to taste
1 : Pinch sugar
24 : oz Cream cheese
2 : tb Mayonnaise; the real thing
ds : ds Tabasco
1/4 : c Green onions; minced
1/4 : c Celery; coarsely chopped
ds : ds Paprika
Salt : Salt and pepper, to taste
1 : cn Black olives; finely
-chopped : -chopped (16 oz. can)
1/2 : lb Crabmeat; flaked
1 : Nacho cheese flavor doritos
1/4 : c Plain yogurt
1/4 : c Soft tofu, diced
1 : ts Lemon juice
1 : ts Lemon zeste
1 : tb Honey
1 : c Seafood salad; purchased at
-a : -a delicatessen
1 : ts Curry powder
1 : Cucumber
1/2 : ts Salt
1 : tb ( /4 T) soya sauce
1 : tb ( /4 T) wine vinegar
1 : tb ( /4 T) caster
0: Preheat oven to 375 degrees
1: Dissolve yeast and 1 teaspoon of the sugar in water in small bowl
2: Let stand for 5 to 10 minutes, or until mixture expands and becomes bubbly
3: Set aside
4: Combine shortening, remaining sugar, and salt with milk and water in large bowl
5: Stir until shortening melts
6: Stir in unbleached flour
7: Add eggs, corn meal, and reserved yeast mixture
8: Stir in 3 1/2 cups of the flour
9: Gradually stir in enough of the remaining flour to make a stiff dough
10: Turn out onto lightly floured board
11: Knead for 10 minutes, or until dough is smooth and elastic
12: Dust board and dough with more flour if necessary to prevent sticking
13: Shape dough into a ball
14: Place in a large greased bowl
15: Turn to grease top
16: Cover and let rise in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk
17: Punch down dough
18: Turn out onto lightly floured board
19: Cover and let rest for 10 minutes
20: Cut in half and shape into two loaves
21: Grease 2 9x5x3 inch loaf pans
22: Cover and let rise in a warm, draft-free place for 20 minutes or until dough has risen to rim of pans
23: Bake for 35 to 45 minutes, or until crust is brown and top sounds hollow when tapped
24: Remove from pans
25: Cool on racks
26: Recipe by: The Elsah Landing Restaurant Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@plantnet
27: com> on Wed, 15 Jan 1997
28: