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
0: Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well
1: Pour into plastic, glass, or crockery container, cover, and let stand 3-5 days in a warm place - near but not directly over the stove pilot light is a good choice
2: When the mixture is ready to use, it may be stabilized by being kept in the refrigerator
3: When the liquid rises to the top, mix gently with a fork to blend before using
4: Feed the starter every 5 days by mixing in 1/2 cup flour and 1/3 cup warm water
5: Each time the starter is used, reserve at least 1 cup, replacing the amount you have taken out with equal amounts of flour and water
6: The Book of Breads From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini