1 : /2 tb Lime juice
1 : ts Oil
1 : ts Kelp
4 : tb Water
1/2 : c Sesame seeds
3/4 : c Plain dried bread crumbs
1 : /4 ts Salt
1/2 : ts Pepper, and dried thyme
1 : lg Egg
4 : Skinned chicken breasts,
Boneless, : Boneless, cut in strips
**dipping : **dipping sauce**
3/4 : c Apricot preserves
1/3 : c Reduced fat sour cream
Homemade : Homemade Tamales
2 : Green onions
2 : Sweet pickles
1 : Dill pickle
1/2 : c Pimento olives
1 : Clove garlic
1/2 : Lemon; juiced
2 : c Mayonnaise
1 : ds Worcestershire
1 : ds Tobasco
1 : c Brown Sugar
1 : c Soy Sauce
1 : c Sake -- * see note
Fresh : Fresh Ginger Root -- grated
Garlic : Garlic Cloves --
0: Grease a 10-inch pie plate or round cake pan
1: With the palms of your hands, roll the Basic Sweet Dough into a long narrow roll about 1 inch in diameter
2: Coil the roll into the prepared pan, starting at the outside edge and twisting the roll as you go
3: Leave a little space between each coil
4: Cover and let rise in a warm place until almost doubled in volume, about 35 minutes
5: Heat the oven to 350F
6: Melt the butter in a small pan
7: Remove from the heat, stir in the flour and then the remaining ingredients
8: Spoon the mixture over the risen dough
9: Bake for 20 to 30 minutes until done
10: Place the pan on a rack to cool for at least 30 minutes before serving
11: Serve from the pan
12: Makes one large twist
13: [ The Redbook Breadbook ] Posted by Fred Peters
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini