1 : c Sour cream
6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: Combine skim milk powder and warm water in a small bowl, using a wire whisk
1: Add honey and salt
2: In a larger mixing bowl, place the lukewarm water and sprinkle the yeast over the top, until dissolved
3: Add the milk mixture to the dissolved yeast
4: Stir in the fresh and dried herbs
5: Add two cups of rye flour
6: Beat for 2 minutes on medium speed of electric mixer, scraping sides of bowl frequently; or beat vigorously with a wooden spoon, about 200 strokes, until batter looks satiny
7: Using a wooden spoon, blend in the additional two and 1/2 cups of rye flour
8: Scrape batter from sides of bowl
9: Cover with a clean towel and set in a warm place (85) away from drafts, to rise until light and doubled in size--about 45 to 50 minutes
10: (Do not allow to over rise)
11: Stir the batter down
12: Turn into a well-oiled one and one-half quart casserole or souffle dish (batter will be sticky
13: Smooth out top of loaf by flouring hand and patting into shape
14: ) Again, allow to rise in a warm place, covered for 20 minutes
15: Preheat oven to 375 F
16: Place in preheated oven and bake for 45 to 50 minutes or until bread is golden brown
17: Remove from oven and brush top of bread lightly with oil
18: Cool for 10 minutes
19: Turn bread out onto wire rack to cool
20: Yield: One round loaf From: The Rodale Cookbook ISBN 0-87857-071-3 Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini