8 : oz Tomato Sauce
2 : tb Olive Oil
1 : tb Red Wine Vinegar
1 : Clove Garlic; Finely Minced
1 : ts Basil
1 : ts Oregano
1 : ts Black Pepper
2 : tb Chopped Onion
1 : tb Butter Or Margarine
8 : oz (1 Can) Tomato Sauce
1/4 : ts Dried Basil, Crushed
1/8 : ts Dried Thyme, Crushed
Dash : Dash Freshly Ground Pepper
1 : c Water
1 : ts Instant Chicken Bouillon
Parmesan : Parmesan Croutons
2 : tb Olive oil
1 : md Red onion; chopped
1 : md Bell pepper; chopped
2 : Or 3 garlic cloves; minced
3 : md Carrots; chopped
1/2 : lb Mushrooms; coarsely chopped
8 : c Chopped fresh seeded
-- : -- tomatoes
-or- : -or-
28 : oz Canned tomatoes
1 : ts Aniseed; crushed
1 : Bay leaf; broken
1/4 : c Dry red wine
1/4 : c Fresh oregano; chopped
1/4 : c Fresh basil; chopped
1/4 : c Italian parsley; chopped
2 : tb Lemon balm; chopped
1 : pk (8 ounce) frozen cut green
-beans : -beans OR equiv. fresh,
-lightly : -lightly cooked
1 : c Chopped tomatoes
1 : sm Onion, sliced, in rings
1 : Clove garlic, minced
1/4 : ts Oregano or basil leaves,
-crushed : -crushed
1 : /2 c Plain yogurt
3/4 : c Mayonnaise
1 : /2 tb White wine vinegar -- or to
Taste : Taste
3/4 : c Minced fresh parsley
1 : lg Red onion -- quartered and
Sliced : Sliced
3/4 : c Finely chopped fresh herbs
Basil, : Basil, dill, etc.
1 : /2 lb Tricolor pasta
4 : -6 oz. trout fillets; (fres
1 : tb Chopped parsley
1/4 : c Dry white wine
2 : tb Butter
1/3 : c Sour cream
1 : tb Chopped onion
1 : pn Chervil
1/4 : c Soft bread crumbs; buttered
1 : pn Tarragon
Salt : Salt and pepper
0: Sprinkle one tablespoon sugar over warm water
1: Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes
2: Mix milk, remaining sugar, flour and yeast mixture
3: Place in plastic or glass containter about the size of a 5-quar ice cream bucket
4: Stir, using only a wooden sppon or paddle, as metal retards growth
5: Cover loosely and let stand in a warm place overnight
6: The next day, refrigerate
7: Stir each day with a wooden spoon to retard spoilage
8: On the fifth day, measure out one cup to bake with
9: Measure out one cup for gift
10: Feed remaining starter one cup flour, one cup milk and one-half cup sugar
11: Stir well
12: Refrigerate and stir daily
13: On the 10th day, measure out one cup, if desired, to give to a friend
14: You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate
15: Thereafter, use the starter almost daily or as desired, feeding every five days
16: From: Pat Reynolds Posted to MM-Recipes Digest V4 #192 by BobbieB1@aol
17: com on Jul 25, 1997