-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: Moist, light loaves, perfect with Apple Butter
1: They are even better the day after baking
2: Makes 2 loaves Place potatoes in small saucepan
3: Cover with cold salted water
4: Simmer until very tender, about 10 minutes
5: Drain
6: Force hot potatoes through sieve into large bowl
7: Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan
8: Bring to boil, stirring to dissolve sugar
9: Whisk into potatoes
10: Let cool to warm (105 - 115 F)
11: Sprinkle yeast over mixture, then stir in
12: Mix in 4 cups flour
13: Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes
14: Grease large bowl with 2 Tbs butter
15: l Add dough, turning to coat entire surface
16: Cover bowl with towel
17: Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours
18: Punch dough down
19: Knead until smooth, about 1 minute
20: Return to bowl
21: Cover and let rise until doubled in volume, about 1 1/2 hours
22: Butter two 6-cup loaf pans, using remaining 2 Tbs butter
23: Punch dough down
24: Cut into 2 pieces
25: Shape each piece into loaf; transfer to prepared pans
26: Cover pans with towel
27: Let dough rise until level with tops of pans, about 45 minutes
28: Position rack in lower third of oven and preheat to 400 F
29: Place bread in oven
30: Reduce temperature to 375 F
31: Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes
32: Cool in pans 5 minutes
33: Transfer to racks and cool completely before serving
34: Bon Appetit