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: It takes 10 days to complete but is then yours for life
1: Wrap the grapes in well washed cheesecloth, tieing the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix
2: Cover tightly with a lid or plastic wrap secured with a rubber band
3: Leave at room temperature for 6 days, stirring once or twice a day for the six days
4: The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base
5: The mixture will begin to taste and smell slightly fruity, and the color will be strange
6: That is as it should be
7: By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete
8: The starter is living but weak, and it needs to be fed
9: Remove the grapes and squeeze their juices back into the starter
10: Stir it up thouroughly and transfer it to a clean container
11: (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed
12: Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well
13: Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate
14: Repeat this for the second and third day
15: Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months
16: - after which it's a good idea to pour off all but 2 cups and give it another feeding
17: Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness
18: Sylvia's comments: I bought a big bunch of black grapes for this (didn't remember that the recipe called for red grapes) and put them into 2 cheesecloth packages, which made cramming them into the container a bit difficult
19: I wasn't sure how much to crush the grapes, so only used a little pressure with my hands, just enough to dampen the cheesecloth with grape juice
20: Later note: I should have crushed more, after 6 days the grapes were still pretty intact
21: I squeezed everything I could out of one of my packets and threw it away, crushed the other more thoroughly and stuck in back in the starter
22: Posted 12-01-93 by RICHARD TAYLOR on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE
23: STEIGERS, CI$ 71511,2253, Internet sylvia
24: steiger@lunatic
25: com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes