4 : qt Medium cucumbers, unpeeled,
- : - sliced 1/4-1/2" thick
6 : c White onions, sliced
1 : 2/3 c Green peppers, sliced
3 : Garlic cloves
1/3 : c Pickling salt
Cracked : Cracked ice
4 : c Sugar
3 : c Cider vinegar
2 : tb Mustard seed
1 : /2 ts Turmeric
1 : /2 ts Celery seed
1 : lb Fully cooked smoked sausage,
- : - cut in 2-inch chunks
6 : sm Red potatoes, unpeeled, and
- : - quartered
1 : sm Onion, cut into 8 wedges
14 : 1/2 oz Can stewed tomatos undrained
1/8 : ts Pepper
1/2 : md Cabbage, cut in 6 wedges
1 : md Onion; Chopped (About Cup)
3 : Cloves Garlic; Minced Or
-Pressed : -Pressed
2 : ts Olive Oil
28 : oz Undrained Canned Tomatoes
2 : ts Dried Basil Or
2 : 1/ tb Chopped Fresh Basil
1/4 : ts Dried Oregano Or
1/2 : ts Chopped Fresh Oregano
1 : tb Chopped Fresh Parsley
Salt : Salt And Black Pepper; To
-Taste : -Taste
Crust: : Crust:
2 : c Flour
1 : Stick butter
4 : tb Ice water
1/2 : ts Salt
Filling: : Filling:
2 : c Baked, mashed pumpkin (baked
-from : -from scratch)
4 : Eggs
2 : tb Karo syrup
1/2 : c Sugar
2 : ts Vanilla
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ds Salt
Topping: : Topping:
3/4 : c Walnut halves
1 : /2 ts Butter
8 : md Carrots
1/4 : c Mango chutney or peach
-chutney : -chutney
1 : /2 tb Butter; melted
1/2 : ts Curry powder
1/2 : ts Ground cinnamon
1/2 : ts Ground cumin
1/2 : ts Salt
2 : tb Lime juice
0: In a small saucepan, heat cranberry juice to a simmer and gradually stir in the cornmeal [whisk constantly to avoid lumps]
1: Reduce heat to low and stir the mixture continuously with a wooden spoon [whisk] until the mixture is thick and smooth like porridge, 5 to 7 minutes [this took more like 10 minutes, and there were still lumps, but they were incorporated when the dough was mixed together later]
2: Add 1/3 c of molasses [I used 1/4c] and the salt and set aside to cool to lukewarm
3: Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10 minutes
4: Stir in the whole wheat flour and the cooled cornmeal mixture
5: Place cranberries, orange zest and remaining molasses [I left out this molasses] in a food processor and pulse several times until berries are coarsely chopped (or chop by hand)
6: Add to dough mixture and stir thoroughly
7: Add the all-purpose flour to make a soft dough
8: [I added more than 5 cups and it was still sticky--keep in mind it will stay sticky, and just add enought to make it manageable
9: ] Knead for 10 minutes until smoothe and elastic
10: Place in a greased bowl, turn to grease the top, and cover
11: Let rise in a warm place until doubled in bulk, about 1 1/2 hours [I put it in the refrigerator at this point and finished them the next morning]
12: Punch down and turn out onto a lightly floured surface
13: Tear off pieces of the dough and shape into smooth balls, about 2" in diam
14: Place 2" apart on lightly greased cookie sheets
15: Let rise in a warm spot until doubled in bulk, 30-45 minutes
16: Preheat oven to 375F
17: Brush all over with the egg wash and sprinkle tops lightly with cornmeal
18: Bake 20 minutes or until golden brown
19: Note: The book says this yields 18 rolls
20: I made dough balls the size of golf balls and ended up with about 30 rolls the size of small dinner rolls
21: NOTES : Cal 207
22: 3 Total Fat 3
23: 5g Sat Fat 1
24: 8g Carb 39
25: 6g Fib 1
26: 8g Pro 4
27: 7g Sod 124mg CFF 15% Recipe by: The New Carry-Out Cuisine by Phyllis Meras Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie
28: com> on Oct 06, 1998, converted by MM_Buster v2
29: 0l
30: