3 : lg -or-
4 : sm Grapefruits
2 : tb Fresh thyme leaves
1/2 : c Dry white wine
1/4 : c Honey
3 : -(up to)
4 : lg Pink grapefruit
2 : 1/ c Sugar
4 : c Water
2 : Egg whites; beat into foam
-w/: : -w/:
1/8 : ts Salt
1 : c Iced kirsch (2 hrs. in
-freezer) : -freezer)
16 : 1/2 lb GRAPE FRESH
1 : /2 lb Grapes, ripe
1/3 : c Sugar
2 : 1/ c Grappa OR
2 : 1/ c Brandy
1 : lb Fresh beans (green or wax
-or : -or a combination of both)
1/4 : c Water
12 : Green anaheim chiles
2 : md Red bell peppers
2 : lg Potatoes, cubed
2 : 1/ ts Salt
6 : c Stock
1 : ts Black pepper
3 : Garlic cloves, chopped
1/4 : c Tumbleweed greens, for
-- : -- garnish
12 : Whole Chilies
1 : Whole Chili, Jalapeno
3 : Whole Tomatillos,Chopped
1/4 : c Onions, Green, Minced
2 : Whole Garlic Clove, Raw,
-Minced : -Minced
1/2 : ts Salt
Black : Black Pepper, To Taste
4 : Sprigs Cilantro
1 : c (packed) chopped cilantro
1 : Fresh green chili, chopped
8 : oz Plain yogurt
1/2 : ts Salt (more if needed)
1/8 : ts Ground pepper
1/2 : ts Roasted ground cumin seeds
1 : tb Lemon juice
1/8 : lb Kippered salmon
- : - (soft-smoked)
- : - cut in 1/4" strips
2 : tb Lemon juice
4 : tb Sherry
2 : lb Halibut steak, 1" thick
4 : oz Butter
2 : tb Coarsely chopped walnuts
- : - (optional)
Pepper : Pepper
1 : /2 tb Grated fresh Hawaiian
Ginger : Ginger
1 : tb Lemon juice
1/2 : ts Grated lemon peel
1 : c Mashed ripe banana (about 3
md : md )
1/4 : c Milk
1/2 : c Flaked coconut or finely
Chopped : Chopped nuts
2 : 1/4 c Sifted all purpose flour
2 : ts Baking powder
1/2 : ts Baking soda
1 : ts Salt
1/2 : c Shortening
3/4 : c Sugar
2 : lg Eggs
Ginger : Ginger sugar for topping
Ginger : Ginger butter
GINGER : GINGER SUGAR
GINGER : GINGER BUTTER
8 : oz Firm silken tofu
1/3 : c Apple juice
1 : tb Lemon juice
1 : c Wholewheat flour
1 : c All-purpose flour
2 : ts Baking powder
1/2 : ts Baking soda
1/4 : ts Salt, optional
2 : tb Basil, chopped -=OR=-
1 : tb Basil, dried
2 : tb Chives, chopped -=OR=-
1 : tb Chives, dried
1 : Clove garlic
1/4 : c Packed fresh herb leaves,
-i.e. : -i.e. parsley, basil, thyme,
-oregano, : -oregano, etc.
1 : Stick unsalted butter,
-softened : -softened
Salt : Salt and freshly ground
-pepper : -pepper
Cayenne : Cayenne
1 : Loaf italian or french bread
5 : c Chicken or vegetable stock
3 : tb Olive oil
1/2 : lg Onion; chopped
1 : /2 c Arborio rice
1/2 : c Dry white wine
3/4 : c Parmesan cheese; grated
1 : c Mixed fresh herbs*; finely
-Chopped : -Chopped
1/2 : c Roasted red peppers; chopped
Salt : Salt and pepper; to taste
0: Makes 18 *DIRECTIONS* Stir yeast into 1-1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes
1: Stir in sugar, salt and enough flour to make soft dough
2: Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary
3: Let dough stand covered in warm place 15 minutes
4: Punch down dough; roll on lightly floured board to rectangle 13x4 inches (about 1-inch thick)
5: Cut dough into 18 strips with floured knife
6: Roll each strip gently to form rope 1/2-inch thick; moisten ends and press together to form bagels
7: Place bagels on floured cookie sheets
8: Let stand covered 20 minutes
9: Heat 1 gallon water to boiling in large saucepan; reduce heat to medium
10: Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer)
11: Drain on towel
12: Repeat with remaining bagels
13: Heat oven to 375 degrees F
14: Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes
15: Cool on wire rack
16: Makes 18 bagels
17: Note: To top the bagels with poppy or sesame seeds, remove them from the oven after 10 minutes of baking
18: Brush them with 1 egg white beaten with 1 tablespoon water, sprinkle with seeds
19: Continue baking until golden
20: From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c
21: Lender's Bagel Bakery, Inc
22: , Bantam Books, 1982
23: Shared by June Hoffman, 6/93 From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini