1 : c Fresh pearl onions
1/3 : c Olive oil
2 : tb Balsamic vinegar
1 : tb TABASCO pepper sauce
1 : tb Dried basil leaves
2 : lg Cloves garlic; crushed
1 : ts Salt
1 : lb Chicken breasts; skinless,
-boneless : -boneless
1 : lb Boneless beef sirloin
2 : lg Red peppers; cored, seeded,
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Green pepper; cored, seeded
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Zucchini; cut into 3/4 inch
-pieces : -pieces
0: Dissolve yeast and sugar in warm water
1: Cut shortening into flour, baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs
2: Stir in yeast mixture and just enough buttermilk until dough leaves side of bowl and forms ball
3: Turn dough onto lightly floured surface; gently roll in flour to coat
4: Knead about 1 minute or until smooth
5: Cover and let rest 10 minutes
6: Heat oven to 375F
7: Grease outsides of 6 - 10 oz custard cups ( I greased upside down large muffin tins) Place cups upside down on ungreasd jelly roll pan
8: Divide dough into 6 equal parts
9: Pat or roll each part into 7 inch circle
10: Shape dough circles over outsides of custard cups
11: (do not allow dough to curl under edges of cups
12: ) Bake 18 to 20 minutes or until golden brown
13: Carefully lift bread bowls from custard cups - both will be hot so be carefull
14: Cool breadbowls upright on wire rack
15: Posted to MC-Recipe Digest V1 #458 by sewin <hammer@imag
16: net> on Jan 30, 1997
17: