-pat : -pat dwigans fwds07a
1 : lb Powdered sugar
1 : c Butter; melted
1 : /2 c Chunky peanut butter
1 : c Graham crackers; crushed
6 : oz Chocolate chips
2 : tb Cornmeal
2 : tb White or wheat flour
1 : ts Salt
1 : ts Sage
1/2 : ts Onion powder
1/2 : ts Sugar
1/2 : ts Paprika
1/2 : ts MSG
1/2 : c Water
3 : pk Unflavored gelatin
Light : Light corn syrup; * see note
12 : Thighs from frying chickens
2 : tb Pareve margarine
3 : Onions, chopped
3 : Creole tomatoes
1 : Sprig thyme
1 : Bay leaf
2 : Cloves garlic, minced
1 : Bell pepper, chopped fine
1/4 : c Chopped mushrooms
1/2 : c Tomato sauce
1 : c Chicken consomme
1 : ds Tabasco sauce
Salt : Salt & pepper to taste
2 : c Brown lentils
2 : qt Water
1 : c Finely chopped spring onions
1 : Garlic clove (opt.); crushed
1/4 : c Finely chopped coriander *
1/3 : c Olive oil
1/4 : c Cold water
1 : tb Flour
1/4 : c Vinegar (or to taste)
Salt : Salt
Freshly : Freshly ground black pepper
1 : c Lentils
1 : md Onion; chopped
2 : Garlic cloves; up to 3
-chopped : -chopped
1 : Celery stalk; chopped
3 : Plum tomatoes, fresh; and
-juices : -juices -OR-
5 : -Italian type plum tomatoes
1 : Bay leaf
4 : Parsley sprigs
Mint, : Mint, fresh; basil or other
-favorite : -favorite herb
1/4 : c Olive oil
1 : pn -Salt
1 : pn -Pepper
3 : tb Vinegar
Oregano, : Oregano, dried; for garnish
0: Makes 2 long loaves or 3 round loaves
1: Sprinkle dry yeast in warm water
2: Stir until dissolved
3: Heat beer until it just starts to bubble
4: Remove from heat and add shortening
5: Add molasses, salt and caraway seeds to beer and stir
6: Cool until lukewarm and stir in dissolved yeast
7: Beat in rye flour
8: Beat in white flour until dough is too firm to beat (you may not need it all)
9: Turn out onto floured board
10: Knead until smooth and elastic, 6 to 10 minutes
11: Put into greased bowl and butter top of dough
12: Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours
13: On a lightly floured board, knead again until smooth
14: Shape into 2 long loaves or 3 round loaves
15: Slash top with very sharp knife several times
16: Brush with egg that has been beaten with 1 tablespoon water
17: Let loaves stand until doubled in bulk
18: Brush again with beaten egg
19: Bake in preheated 350 F oven for 40 to 45 minutes
20: Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini