-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
14: Place each into a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan
0: Makes 3 loaves
1: In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 cups warm water and 2 1/2 cups flour until well blended
2: Cover loosely with plastic wrap
3: Let stand in a warm place (85ø F) at least 12 hours
4: In a small bowl, sprinkle yeast over 1/4 c warm water; stir until dissolved
5: In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 Tbsp butter until warm (105 - 115ø F)
6: Remove from heat, stir in yeast mixture
7: Stir yeast mixture into starter mixture
8: Stir in 2 1/2 cups flour until well blended
9: Cover loosly with plastic wrap
10: Let rise in a warm place until almost doubled, about 45 minutes to one hour
11: Stir down batter, Gradually stir in enough additional flour to make a soft dough, Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes
12: Divide dough into thirds, cover and let rest 10 minutes
13: Shape each third into a loaf
15: Cover and let rise until doubled, about 45 minutes to one hour
16: Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped
17: Immediately remove from pans
18: Brush tops of hot loaves with melted butter
19: Cool on racks
20: