1 : c Vanilla wafer crumbs
3/4 : c Soft butter
2 : c Confectioners sugar
2 : Egg yolks
2 : Egg whites
1 : cn (9-oz) crushed pineapple;
-drained : -drained
1/2 : c Pecans or walnuts; chopped
Cherries : Cherries
1 : sm Onion; grated
1 : ts Cooking oil
1/2 : lb Ground beef, lean
1 : ts Salt
1 : ts Cumin
1 : Garlic clove; minced
1/4 : ts Hot sauce; to 1/2 ts.
18 : Tortillas; fresh
2 : c Cheese; shredded
2: ON LIGHTLY FLOURED SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC ADDING MORE FLOUR IF REQUIRED
3: PLACE IN LIGHTLY GREASED BOWL TURNING ONCE TO COAT TOP WITH OIL
4: LET RAISE DOUBLE IN BULK AND PUNCH DOWN
5: TRANSFER TO LIGHTLY FLOURED AND KNEAD GENTLY FOR 1 MINUTE
0: SPRINKLE YEAST OVER 1 c WARM WATER AND LET DISSOLVE ABOUT 10 MINUTES
1: MIX DRY INGREDIENTS USING FIVE c OF FLOUR TO START AND THEN ADD YEAST WATER AND LEFT OVER WATER AND OIL
6: LIGHTLY GREASE A 14 INCH PIZZA PAN AND ROLL DOUGH OUT TO FIT MAKE 1/2 INCH INDENTATION WITH FINGERTIPS AND LET RAISE 30 MINUTES
7: ADJUST LOWER RACK TO BOTTOM OF OVER AND LEAVE BROIL RACK IN OVER
8: PREHEAT TO 425* AND PLACE 1 c OF ICE CUBES IN A PAN ON TOP RACK
9: BRUSH BREAD WITH 1 Tb OIL AND SPRINKLE ON SEA SALT
10: COOK 30 MIN
11: UNTIL BROWN AND TAPS HOLLOW
12: BRUSH WITH 1 Tb OIL AND ADD THYME
13: Serve with Herb infused oil
14: From Good Housekeeping
15: Posted to MM-Recipes Digest V4 #078 by valerie@nbnet
16: nb
17: ca (valerie) on Mar 18, 1997