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: makes two 9x5 inch loaves 1
1: In a wide saucepan, combine the milk, shortening, sugar, and salt
2: Place over medium heat and stir until the shortening is melted
3: Transfer to a large mixing bowl to cool
4: 2
5: When the mixture is barely warm to the touch, stir in the dissolved yeast
6: Blend in the sourdough starter
7: Add 2 cups of the flour and beat with a spoon until smooth
8: Gradually blend in additional flour until the dough becomes too difficult to stir
9: turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough
10: Continue kneading in flour until the dough is soft yet no longer sticks to the work surface
11: Transfer to a greased bowl and cover with a clean kitchen towel
12: Set aside to rise until double in bulk
13: 3
14: Generously grease two 9x5 inch loaf pans
15: Punch the dough down, then turn it out onto a floured surface
16: Shape it into 2 loaves and place them in the prepared pans
17: Cover and set aside to rise
18: When double in bulk, bake in a preheated 375 oven for 35 to 40 minutes, or until the crust is nicely browned
19: Cool on a rack for 5 minutes, then turn out
20: Complete cooling on the rack
21: From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini