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: Combine first 5 ingredients in a bowl; cut in margarine with a pastry blend er until mixture resembles coarse meal
1: Add cherries; toss well
2: Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky)
3: Turn dough out onto a lightly floured surface, and with floured hands, knea d 4 to 5 times
4: Pat the dough into an 8-inch circle on a baking sheet coat ed with cooking spray
5: Cut dough into 12 wedges, cutting into but not through dough
6: Brush with eg g white, and sprinkle with 1 tablespoon sugar
7: Bake at 400 degrees for 18 minutes or until golden
8: Yield: 1 dozen (serving size: 1 scone)
9: Per serving: 156 Calories; 4g Fat (25% calories from fat); 3g Protein; 26g Carbohydrate; 15mg Cholesterol; 202mg Sodium Serving Ideas : Serve warm
10: Posted to EAT-L Digest 27 Mar 97 by Patrick & Sarah Gruenwald <sitm@EKX
11: INFI
12: NET> on Dec 27, 1996