2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
0: Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Saute the onion, celery, and green pepper in 1/4 cup of the water in a large nonstick frying pan for 5 minutes
1: Add the poatoes and the remaining 1/4 cup water
2: Cook, stirring gently, until the vegetables are tender, about 5 minutes
3: Stir in the rice, cumin, and soy sauce
4: Cook, Stirring, until the bottom browns lightly, about 2 minutes
5: 103 calories, 0
6: 6 grams fat per serving
7: From the collection of Sue Smith, S
8: Smith34, Uploaded June 16, 1994 File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/mcdougal
12: zip