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
1/3 : c Olive oil
3 : c Tomato juice
1 : c Beef broth; (up to -/2)
Tabasco : Tabasco Sauce
0: Sprinkle or crumble yeast into measuring cup with the 1 tsp sugar
1: Add lukewarm water to make 1/2 cup; stir to dissolve
2: Sift flour, measure 4 cups, and sift again with salt into a large mixing bowl
3: Add shortening and potato
4: Stir in milk
5: Add yeast mixture and mix thoroughly
6: Cover and allow to rise in a warm place about 2 1/2 hours or until almost doubled
7: Beat risen dough slightly
8: Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and the 1/2 tsp cinnamon
9: Sift the remaining flour and gradually add enough (about 4 cups), stirring, to make a soft dough
10: Turn out on a lightly floured board, and knead until smooth
11: Place in greased bowl, cover, and allow to rise in a warm place until double, about 1 hour
12: Punch down; divide into 4 parts
13: On lightly floured board, roll out each part into a rectangle about 9 by 12 inches
14: Spread each with an equal amount of the 6 tbsp butter, and sprinkle with an equal amount of the 1/2 cup sugar mixed with the 1 1/2 tsp cinnamon
15: Mix together raisins, candied cherries, chopped nuts, and citron
16: Divide evenly among the 4 portions of dough; spread over the surface of each, leaving about a one inch margin on all sides
17: Roll as you would a jelly, starting from a 9 inch side (press firmly but gently as you roll to avoid air spaces)
18: Fold ends under to seal
19: Place each loaf in a buttered loaf pan (5 by 9 inch) with a few almonds scattered on the bottom
20: Dip additional almonds in beaten egg and press on top of each loaf to make a pattern
21: Cover loaves, and allow to rise in a warm place until almost double in bulk, about 1 hour
22: Bake at 350-F for 45 minutes or until brown
23: Turn out onto wire rack, then turn upright; brush generously with butter and let cool
24: Wrap airtight; to freeze loaves, seal in foil
25: Slice to serve
26: Source: Mom-E's old magazine clippings- 1940's to 1970's Sunset Magazine, December 1961 From: Sallie Krebs Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol
27: com on Jul 29, 1997