White : White dry beans just washed
Whole : Whole fried potatoes
Meat : Meat fried
Whole : Whole eggs
Rice : Rice fried
1 : Head round celery
Water : Water to cover
Salt : Salt
Pepper : Pepper
1 : Chicken breast; (2 halves),
-ground : -ground
2 : Garlic cloves; sliced
4 : ts Olive oil
2 : Sprigs Parsley; Italian,
-coarsely : -coarsely chopped
1 : Egg; slightly beaten
2 : tb Matza meal*
1 : c Warm water
8 : c Chicken Broth; salted
2 : lb Spinach; cooked and slightly
-drained : -drained
Freshly : Freshly ground black pepper
4 : Matzot; regular, broken into
-large : -large pieces
1 : ds Nutmeg
2 : 1/ lb Lamb; breast or rib chops
2 : lb Smoked ham; in 1/ inch dice
1 : lb Bulk sausage (Bob Evans)
1 : Onion; chopped finely
1 : c Milk
1 : c Bread crumbs
2 : Eggs; beaten
0: 1 Dissolve yeast and sugar in warm water; let stand 5 minutes
1: 2 Combine banana and next 4 ingredients in a blender; process until smooth, and set aside
2: 3 Combine 2 cups flour and salt in a large bowl; stir well
3: Add yeast mixture and banana mixture, stirring until well-blended
4: Add 2-3/4 cups flour, stirring to form a soft dough
5: 4 Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes)
6: Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands
7: 5 Place dough in a large bowl coated with cooking spray, turning to coat top
8: Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk
9: Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes
10: Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface
11: Layer balls in a 10-inch tube pan coated with cooking spray; set aside
12: 6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir well
13: Pour 3 tablespoons juice mixture over dough, and set remaining juice mixture aside
14: Cover dough, and let rise 1-1/2 hours or until doubled in bulk
15: 7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped
16: Let cool in pan 20 minutes
17: Remove from pan; place on a wire rack
18: Stir powdered sugar into remaining juice mixture; drizzle over top of warm bread
19: Yield: 1 loaf, 26 servings
20: CALORIES 154 (13% from fat); PROTEIN 3
21: 7g; FAT 2
22: 2g (sat 0
23: 9g, mono 0
24: 5g, poly 0
25: 5g); CARB 30g; FIBER 0
26: 3g; CHOL 0mg; IRON 1
27: 4mg; SODIUM 101mg; CALC 9mg From Cooking Light, Nov/Dec 1994, page 138
28: Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <jewel1@ix
29: netcom
30: com> on Dec 07, 1997