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
1 : c Sour cream
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: Cut bread in half crosswise, and cut each piece in half horizontally
1: Brush oil evenly over cut sides of bread; rub with garlic
2: Sprinkle oregano, basil, and salt over bread
3: Cut each piece of bread lengthwise into 3 sticks
4: Place breadsticks on a baking sheet; bake at 300 degrees for 25 minutes or until crisp
5: Yield: 1 dozen (serving size: 2 breadsticks)
6: Per serving: 33 Calories; 2g Fat (64% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 70mg Sodium Serving Ideas : Serve warm
7: Recipe by: Cooking Light, April 1995, page 112 Posted to MC-Recipe Digest V1 #432 by igor@digex
8: net on Jan 28, 1997
9: