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
5 : lb Whole turkey breast, boned
1/4 : c Parsley, chopped
2 : tb Fresh thyme, minced
Salt : Salt
Pepper : Pepper
2 : oz Fontina cheese, sliced
2 : oz Prosciutto
4 : Sprigs of parsley or thyme
2/3 : c Chicken broth
1/3 : c Dry white wine
2 : tb Cornstarch
2 : tb Cold water
0: Combine yeast, 1/3 cup water and 1/3 cup sugar in small bowl
1: Set aside to rise
2: In large mixing bowl (not metal) combine hot water, shortening, salt and 2 cups of the flour
3: Cool to point where dough against the wrist feels slightly warm
4: Add yeast mixture and the Herman Starter
5: Gradually stir in the rest of the flour until thick enough to knead on floured board
6: Knead 12 minutes
7: Place in greased bowl, turn to grease all sides, cover and let rise until doubled (approximately 2 hours)
8: Punch down and knead 2 minutes
9: Cover and let rise again until doubled
10: Knead down and cut into 4 equal sections
11: Cover and let rest 10 minutes
12: Mold into loaves and place in 4 greased pans, cover and let raise until doubled (or until loaf is near the size you wish the finished loaf to be)
13: Preheat oven to 425 degrees and then turn down to 400 degrees when you put loaves into the oven
14: Bake 40 to 45 minutes for loaves
15: For rolls bake 20 to 25 minutes
16: Double freezer wrap extra loaves and freeze
17: This note accompanied the recipe: This is the best white bread we know of to date
18: Keeps very well and toasts beautifully
19: We sometimes start this bread after the evening meal
20: Punch it down before going to bed
21: Finish as per recipe in the morning
22: Typed by Jan Gordon, Posted by Vince Gordon, Intercook, 5/93 From: Fran Mcgee (39) Home Cook Posted to bakery-shoppe digest V1 Number 033 by rodney3@juno
23: com (Rodney G Grantham) on Apr 16, 1997