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: In large bowl of electric mixer, stir yeast into pineapple juice until dissolved
1: Let stand until foamy, 5 to 10 minutes
2: Add sugar, potatoes, eggs, 1/4 cup butter, salt, vanilla, ginger and 2 to 2 1/2 cups flour
3: Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand
4: Stir in enough remaining flour to make a stiff batter
5: Cover with a slightly damp towel
6: Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour
7: Grease 2 (9"x5") loaf pans or 2 (2 quart) casseroles; set aside
8: Stir down batter
9: Turn into prepared pans
10: Butter your fingers and 2 (12") squares of waxed paper
11: Smooth batter with your buttered fingers
12: Cover with buttered waxed paper
13: Let rise until doubled in bulk, about 45 minutes
14: Preheat oven to 375 degrees
15: Bake 30 to 40 minutes or until bread sounds hollow when tapped on bottom
16: For browner bottom crusts, remove from pans
17: Place directly on oven rack during final 5 minutes of baking
18: Brush melted butter over tops
19: Cool on racks
20: Makes 2 loaves
21: