1 : /2 lb Stew Beef
1/2 : c Brown Sugar
1 : /2 lb Pork -- Cubed
1/4 : c Chili Powder
3 : Green Peppers -- Chopped
1/4 : c Cider Vinegar
2 : Onions -- Chopped
2 : ts Salt
6 : oz Tomoto Paste
1 : ts Dry Mustard
1 : c Water
2 : ts Worcestershire Sauce
4 : Swordfish steaks
2 : Cloves garlic; minced
3 : tb Extra virgin olive oil
4 : c Prepared or homemade chunky
-tomato : -tomato sauce
3 : tb Cilantro; finely chopd
Fresh : Fresh ground pepper; to
-taste : -taste
4 : tb Black olives; minced
1 : ts Sugar
1/3 : c Lime juice
Parsley : Parsley sprigs; for garnish
4 : Scotch Bonnets; seeds and
-stems : -stems removed; diced
1/4 : c Finely chopped onion
6 : Green onions; white part
-only, : -only, chopped
1/4 : c Red wine vinegar
1/3 : c Vegetable oil
2 : tb Dark rum
1 : tb Brown sugar
1 : tb Minced fresh thyme
1 : ts Freshly ground black pepper
1/2 : ts Ground cloves
1/2 : ts Ground nutmeg
1/2 : ts Ground allspice
1/4 : ts Ground cinnamon
1 : cn (4-oz) chopped Plum
-tomatoes : -tomatoes
2 : Limes; juice of
Some : Some chiles; chopped
2 : Cloves garlic; crushed
6 : Spring onions (scallions);
-chopped : -chopped
1 : ts Sugar
2 : tb Unsalted butter
1/4 : c Egg beaters¨ 99% egg
0: 1
1: Lightly grease large bowl; set aside
2: 2
3: Combine cold water and cornmeal in 2 quart saucepan over medium high heat
4: Add boiling water and cook 2 minutes, stirring constantly
5: Stir in Crisco and salt
6: Let mixture cool to lukewarm
7: 3
8: Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend
9: Add cornmeal mixture and blend thoroughly
10: Turn out onto lightly floured surface and knead until stiff but still slightly sticky
11: Place in greased bowl, turning to coat entire surface
12: Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume
13: 4
14: Grease baking sheet and sprinkle lightly with cornmeal
15: Punch dough down, shape into loaf or rounds and place on baking sheet
16: Cover with plastic wrap and let rise in warm place until doubled in volume
17: 5
18: Preheat oven to 375 degrees
19: Bake bread 40 minutes
20: Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute
21: 6
22: Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds
23: Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped
24: Cool on rack
25: This recipe was billed as tasting like the bread used at deli for corned beef sandwiches
26: Judy Lausch DGSV43A From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini