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
0: Combine the apricots, currants, dates, pecans, 1-1/4 cups water and brandy in a bowl
1: Let stand overnight or for at least 3 hours
2: Dissolve the yeast in the warm water
3: Add the oil, honey, cinnamon and cloves
4: Blend in the dried fruit and nut mixture
5: Stir in enough pastry flour and whole wheat flour to make a stiff dough
6: Beat well
7: Spoon the dough into two 5- by 7-inch bread pans
8: Cover with a damp towel and let rise in a warm place for 1 to 1-1/2 hours, or until almost doubled
9: Bake in a 400-degree oven for 30 to 40 minutes
10: Cool in the pan for 10 minutes
11: Remove and cool completely on a wire rack
12: When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving
13: Bread may be made several weeks ahead and kept in an airtight container in a cool place
14: Serves 25 One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2 Potassium: 224 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M
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18: From Gemini's MASSIVE MealMaster collection at www
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