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
4 : Boiling potatoes
-(about : -(about 1 pound)
2 : sm Sweet potatoes or yams
-(about : -(about 1 1/2 pound)
1/2 : c Olive oil
2 : tb Chopped fresh parsley
1 : tb Chopped fresh tarragon
-OR- : -OR- thyme (1 tsp. dried)
1/4 : ts Red pepper flakes
1/2 : ts Freshly ground pepper
1/2 : ts Salt
4 : Loin or rib veal chops, each
-about : -about 1/3 pound, each about
-3/4-inch : -3/4-inch thick
1 : tb Butter, (up to 2)
4 : sl Bacon, chopped
3 : tb Minced shallots
1 : Lime, juice of
Water : Water
1 : c Loosely packed chopped fresh
-herbs: : -herbs: tarragon, mint,
-basil : -basil and parsley or a
2: Scald milk and cool to 115-120 degrees
0: Dissolve yeast in lukewarm water
1: Combine eggs, sugar, salt and 1 tb grated rind and add to yeast mixture
3: Add cooled milk, 1/2 cup lukewarm orange juice, and 2 tb melted butter to yeast mixture
4: Slowly add 4-1/2 cups flour until a soft dough forms
5: If dough is still sticky, knead in a small amount of additional flour
6: Place dough in a large buttered bowl
7: Cover and allow to rise in a warm place until doubled - about 1-1/4 hours
8: When doubled, punch down and turn out onto lightly floured board
9: Roll dough 1/2 inch thick and brush with melted butter
10: Roll up jelly-roll fashion and slice 1/2 inch thick
11: Place slices in greased muffin tin or side by side on baking pan
12: Cover and let rise again until doubled - about 45 minutes
13: Bake at 350 degrees for 15-20 minutes
14: Ice with mixture of the powdered sugar, 1 tb grated rind and 4 tb orange juice
15: These are EXTRA, EXTRA SPECIAL!! Posted to MM-Recipes Digest V3 #293 Date: Sat, 26 Oct 1996 10:10:27 -0500 From: dee@smartnet
16: net (Dianne Weinsaft)