3 : c Graham flour
1/4 : Scant c
2 : sm Cups
1 : ts Salt
1 : ts Soda
Sugar : Sugar
Sour : Sour milk or 1/2 water
See : See Below:
2 : pk (3-oz) orange gelatin
1 : c Boiling water
1/2 : c Cold water
1 : cn (6-oz) pickled peaches;
-chopped : -chopped
1/2 : c Peach juice
1 : pk (8-oz) cream cheese;
-softened : -softened
1/2 : pt Cream; whipped
0: Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist
1: Beat at medium speed with electric mixer for 2 minutes
2: Stir in raisins
3: Pour into greased and floured 6 or 7 cup mold
4: Cover with foil; tie
5: Put trivet or metal rack in slow-cooking pot
6: Pour 2 cups hot water in pot
7: Place filled mold on rack or trivet
8: Cover pot and cook on high for 3 to 4 hours or until bread is done
9: Remove from pot; cool on rack 5 minutes
10: Loosen edges with knife; turn out on rack and cool slightly
11: Serve warm with butter or cream cheese
12: Recipe By : From: Stephanie Da Silva File ftp://ftp
13: idiscover
14: co
15: uk/pub/food/mealmaster/recipes/mmdja006
16: zip