-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: Turn dough out onto a lightly floured surface; knead in rosemary and raisins
1: Pat dough into a 9-inch circle on a large baking sheet coated with cooking spray
2: Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy
3: Uncover dough
4: Using the handle of a wooden spoon or your fingertips, make indentations in top of dough
5: Gently brush dough with egg white
6: Bake at 400 degrees for 20 minutes or until browned
7: Yield: 8 servings (serving size: 1 wedge)
8: Per serving: 13 Calories; 0g Fat (9% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 20mg Sodium Serving Ideas : Cut into wedges, and serve warm
9: Recipe by: Cooking Light, May 1995, page 141 Posted to MC-Recipe Digest V1 #423 by igor@digex
10: net on Jan 28, 1997
11: