1 : Basic sponge cake
Mix/recipe : Mix/recipe
Red : Red food colouring
Yellow : Yellow food colouring
Blue : Blue food colouring
Green : Green food colouring
Black : Black food colouring
Whipped : Whipped cream
500 : g Bar of cadbury's bournville
Or : Or similar slab of dark
Chocolate : Chocolate
7 : lb Chicken
112 : oz Canned whole tomatoes
45 : oz Canned baby lima beans
6 : c Frozen baby lima beans
6 : md Potatoes
2 : lg Yellow onions
60 : oz Canned cream corn
2 : c Sugar
3 : tb Salt
1 : tb Black pepper
1 : Stick butter or margarine
1 : /2 oz Texas Pete hot sauce
32 : oz Cans whole kernel corn --
Drained : Drained
2 : md Potatoes -- peeled and
Chopped : Chopped
1 : Onion -- finely chopped
1 : ts Salt
1/2 : ts Seasoned salt
1/8 : ts Pepper
2 : c Chicken broth
2 : c Milk
1/4 : c Butter
Ground : Ground mace
-Dottie : -Dottie Cross TMPJ72B
1 : oz Lean salt pork; diced
1 : Large onion; chopped
2 : Stalks celery; chopped
2 : Cloves garlic; minced
3 : c Bottled clam juice or fish
-stock : -stock
1 : /2 lb Haddock or cod fillets; skin
-and : -and cut into 1-inch cubes
6 : Large potatoes; peeled and d
-(4 : -(4 cups)
1 : tb Chopped fresh thyme
-or : -or 1 t dried
3 : Bay leaves
2 : tb Cornstarch
2 : c Low-fat milk
Salt : Salt & freshly ground black
-to : -to taste
2 : tb Chopped fresh parsley
1/3 : c Worcestershire sauce
1 : cn Condenced tomato soup
1 : sm Onion chopped
2 : tb Brown sugar
3 : tb Vinegar
1 : tb Horseradish sauce
1/4 : c Lard or vegetable oil
2 : md Onions finely chopped
2 : Green bell peppers chopped
1 : Celery stalk. choppad
2 : Garlic cloves; minced
2 : 1/ lb Stewing beef; chuck, chopped
2 : lb Pork shoulder (Boston butt);
-chopped : -chopped
Salt : Salt and freshly ground
-pepper : -pepper
4 : cn (1 1/2 oz) stewed tomatoes;
-drained : -drained (liquid reserved)
-chopped : -chopped
1 : Bottle (2 oz) pale ale
7 : tb Chili powder (or to taste)
4 : Jalapeno chilies seeded;
-minced : -minced
1 : ts Cayenne prpper
1 : ts Cumin
Hot : Hot pepper sauce
0: Sprinkle yeast over tepid water
1: Beat in flour till no lumps remain
2: Peel and halve onion; add to starter
3: Cover loosely with cloth & let stand at room temp for 24 hrs
4: Remove onion
5: Beat in tepid water & flour
6: Cover with cloth and let stand for 24 hrs more
7: The starter should now be pleasingly sour-smelling, almost beery and bubbly
8: Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave out overnight
9: Otherwise keep in fridge
10: (Good idea to feed the day before you're going to use it
11: ) Source: Robert S
12: Benjamin MD
13: From the recipe files of Sylvia Steiger, GEnie THE
14: STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005