2 : tb Butter
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
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
0: In a large bowl, combine yeast, 3/4 cup warm (110~F) water and honey; let stand 5 minutes to soften yeast; in a small bowl, pour 1 cup hot water over raisins, set aside; in another small bowl, beat eggs to blend; spoon out 1 tablespoon and chill, covered; to yeast mixture, add balance of egg, 1 1/2 cups flour, salt and oil; beat with a spoon or mixer until batter is stretchy; add 2 cups flour and drained raisins; stir with a spoon until dough is well moistened; scrape dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes; add flour to prevent sticking; rinse, dry and oil bowl; turn dough over in bowl to oil top; cover dough with plastic wrap and let dough rise in a warm place until doubled, about 1 hour; knead on a lightly floured board to expel air; on the floured board, shape dough into a rope 32 inches long and tapered at one end;(if dough is so elastic it shrinks back, let rest a few minutes, then continue) in a 9 - 10 inch oiled cheesecake pan with removeable rim, place thick end of dough in center, then form a coil to pan rim, and tuck any extra under the loaf; cover with plastic wrap and let stand until puffy, 20 to 30 minutes; uncover and gently brush dough with reserved beaten egg; bake bread in a preheated 325~F oven on rack about 1/3 from bottom, until a dark golden brown, 30 to 35 minutes; if top is dark, drape with foil and continue to bake until loaf is evenly colored; let cool in pan about 10 minutes, then remove rim; serve warm or cool; if making ahead, wrap airtight when cool; store at room temperature up to 1 day; freeze to store longer; (thaw wrapped); to reheat, (thaw if frozen), set on a sheet of foil in a 300~F oven until warm in center, 25 to 30 minutes
1: Makes 1 loaf, about 1 3/4 pounds
2: Fat, round and coiled to symbolize wholeness-- this is the shape challah takes in honor of the Jewish high holidays, including Rosh Hashana, the day on which kings were crowned
3: The bread freezes well if you want to bake ahead
4: Chuck in Pok Sunday 09/18 02:09 pm C
5: OZBURN on GEnie Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@prodigy
6: net> on Aug 24, 1997