1/3 : c Olive oil
1 : Clove garlic, peeled
4 : Ripe tomatos cut in eighths
1 : ts Salt
1/2 : Small onion, peeled/sliced
3 : tb Wine vinegar
1 : Slim cucumber, peeled/cut
1/2 : Green pepper, seeded/sliced
1/4 : ts Pepper
2 : tb Olive oil
1/2 : c Ice water
4 : c Tomato juice
1/2 : c Finely minced onion
1 : md Clove garlic, minced
1 : md Bell pepper, minced
1 : ts Honey (optional)
1 : md Cucumber, peeled, seeded,
-and : -and minced
2 : Scallions, minced
1/2 : Lemon, juice of
1 : Lime, juice of
1 : ts Tarragon
1 : ts Basil
1/2 : ts Cumin
1/4 : c Freshly minced parsley
2 : tb Olive oil
Salt : Salt
Black : Black pepper
Cayenne : Cayenne (all above to taste)
2 : c Freshly diced tomatoes
Zucchini : Zucchini
Green : Green pepper, small
Onion, : Onion, small
Cucumber : Cucumber
Tomato, : Tomato, large
3 : x Garlic, cloves
1/2 : ts Cumin
1/4 : ts Chili powder
4 : tb Olive oil
12 : oz V8 or tomato juice
1 : Garlic clove, mashed
1 : Onion, peeled chopped
5 : Tomatoes, ripe, peeled
1 : c Beef bouillon
3 : tb Olive oil
2 : tb Vinegar
2 : tb Parsley, chopped
1 : ds Paprika
1 : Green pepper, medium choppe
3 : kg Fresh red red tomatoes
2 : Cloves of garlic
1/2 : Cucumber peeled (some type
-of : -of them are acid and
-repeat) : -repeat)
1 : sm Onion peeled
1 : Green pepper
1 : ts Cumins salt
1/2 : ts Red paprika powder
Olive : Olive oil
Vinegar : Vinegar
Water : Water
2 : Dry breads in pieces
3 : lb Tomato
1 : Bell pepper
1 : Cucumber
1 : md Onion
8 : Cloves garlic
4 : oz Stale bread
1 : /2 oz Olive oil
1 : ts Cumin
2 : tb Lemon juice
3 : tb Vinegar
Salt : Salt and pepper, to taste
Tabasco : Tabasco sauce, to taste
4 : c Red ripe tomatoes; chopped
1 : c Cucumber; chopped
1 : c Large bell peppers; chopped
1/2 : c Onion; chopped
1 : Clove garlic
1 : c Bread crumbs
1/4 : c Olive oil
1 : tb Balsamic vinegar
1/2 : ts Salt
1/4 : ts White pepper
10 : oz Bloody Mary Mix; Snappy Tom
1/2 : md Cucumber; finely chopped
1 : md Tomato; finely chopped
1 : sm Onion; finely chopped
1 : tb Sugar
1/4 : c Apple cider vinegar
1/4 : c Salad oil
20 : oz Bloody Mary Mix; Snappy Tom
1/2 : md Cucumber; coarsely chopped
1 : md Tomato; coarsely chopped
Chopped : Chopped bell pepper; garnish
Chopped : Chopped onions; garnish
Ripe : Ripe olives; garnish
4 : Large; ripe, HOME-GROWN,
-(not : -(not those tasteless fake
-things : -things in the grocery
-store) : -store) tomatoes
2 : 1/ Cucumbers
1 : lg Green or red sweet bell
-pepper : -pepper
10 : Scallions; up to 12
2 : Cloves garlic
Salt : Salt
1/4 : c High-quality; red-wine
-vinegar : -vinegar
3 : c Tomato juice
1 : c Beef broth; (up to -/2)
Tabasco : Tabasco Sauce
0: Recipe by: James Porter - from the house <porterj@LBM
1: COM> In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside
2: In 2 quart saucepan over low heat, heat water, molasses and butter until very warm (120-130 ^F) Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended
3: Increase speed to medium; beat 2 minutes
4: Add remaining 1c rye flour
5: Increase speed to high; beat 2 more minutes
6: Stir in enough all-purpose flour to make a soft dough
7: Turn out dough onto lightly floured surface
8: Knead until smooth and elastic about 5 minutes
9: Place into greased large bowl, turning over dough so that top is greased
10: Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour
11: Punch down dough
12: Divide in half
13: cover and let rest 5 minutes
14: Shape each half into a round loaf
15: Place, 4" apart, on greased large baking sheet
16: Cover and let rise until almost doubled, 45 minutes to an hour
17: Diagonally slash each loaf, crosswise, 3 times
18: Bake in 375^ oven for 20 minutes
19: Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped
20: Immediately remove from baking sheet
21: Brush tops of hot loaves with shortening
22: Cool on racks
23: Makes 2 loaves
24: "German Pumpernickel Bread" from Farm Journal's Homemade Breads (Galahad Books, 1985) Posted to MM-Recipes Digest V4 #197 by "Griff" <wgriffin@ix
25: netcom
26: com> on Jul 29, 1997