1 : qt Day-old bread crumbs
1 : qt Day-old crumbled corn bread
1 : qt Day-old biscuits
1 : c Chopped onion
1 : c Chopped celery
1/4 : c Chopped gr onion with tops
1/4 : c Chopped parsley
1 : /2 ts Sage
1 : ts Salt
1/4 : ts Pepper
2 : c Turkey Broth defatted
1/2 : c Melted butter
2 : Slightly beaten eggs
1 : cn Fruit cocktail ( lb)
1 : cn Apricot halves ( lb)
1 : cn Chunk pineapple ( lb)
4 : oz Miniature marshmellows
1 : pk Unflavored gelatin
4 : oz Marashino cherries
4 : oz Soft cream cheese
1/2 : c Salad dressing
3/4 : c Whipping cream, whipped
Extra : Extra apricots and mint for
Garnish : Garnish
4 : c All-purpose flour, divided
1 : lb Chopped dates
1 : lb Candied citron
1 : lb Chopped pecans
1 : lb Dried figs, coarsely chopped
1 : pk Raisins (5-oz.)
1 : pk Currants (0-oz.)
1 : c Butter or margarine,
- : - softened
2 : c Sugar
12 : lg Eggs, beaten
1 : c Milk
3/4 : c Light corn syrup
2 : ts Baking soda
2 : ts Ground nutmeg
2 : ts Ground cinnamon
2 : ts Ground allspice
1 : ts Baking powder
1 : c Brandy
15 : Pecan halves (optional)
Brandy : Brandy
3 : Red candy cherry halves,
- : - (optional)
1 : c Butter or margarine,
-softened : -softened
1 : /2 c Sugar
1 : Egg
1 : /2 ts Vanilla extract
3 : 1/2 c All-purpose flour
1 : ts Salt
3/4 : c Red raspberry, strawberry or
-peach : -peach preserves
6 : c Flour
1 : lg FRESH yeast
1 : ts Salt
1/2 : lb Margarine
1/2 : c Sugar
2 : c Warm milk
3 : Eggs
1 : c Molasses
1/2 : c Sugar, granulated
1/2 : c Brown sugar
1/3 : c -Water
2 : tb Butter
1/4 : ts Baking soda
1 : pn -Salt
1 : lb Fresh okra, cut inch pcs
1 : lg Green tomato, diced
1 : md Onion chopped
1 : Clove garlic, minced (opt)
1 : Jalapeno pepper halved &
-sliced- : -sliced- remove seeds if too
-hot : -hot
2 : Eggs beaten
1/4 : ts Salt
1/4 : ts Black pepper
1/2 : c Milk
1 : c Cornmeal
1/4 : c Vegetable oil
3 : pk (0.25-oz) active dry yeast
3/4 : c Warm water (110f; 45c)
1 : tb Plus
1 : c Sugar
7 : 3/4 c All-purpose flour; about
1 : /2 c Milk
1 : /4 c Unsalted butter or margarine
6 : Eggs
2 : Egg yolks
1 : /2 ts Salt
2 : Egg whites
0: 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl
1: Blend well
2: Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed
3: The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing
4: If they do, mix a few minutes more or add a little more grape juice and mix again
5: 2) Let the dough rest 5 minutes
6: Now sprinkle 1 or 2 tbsp
7: flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky
8: Add more flour if needed
9: Let the dough rest 2 minutes
10: 3) The dough should now be very smooth and easy to handle
11: Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours
12: 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in
13: by 2 in
14: by 2-1/2 in
15: )
16: Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet
17: Cover with a towel and let rise for 1 hour, until well risen
18: 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom
19: Serve when cool
20: NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours
21: They will be chewy and moist, and very foreign to our taste
22: The Romans thought unleaven bread was manlier and much better for the digestion
23: From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini