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: Chop almonds
1: Note, that other nuts can be substituted
2: Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved
3: Stir in brown sugar and honey
4: Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk)
5: Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture
6: Let this very soft dough rest for 10 minutes
7: Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour
8: Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender
9: Place dough in greased bowl
10: Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk
11: (A turned off oven with the light on is a good place
12: ) Turn dough onto floured board again; gently pat into a 12x10 inch rectangle
13: Sprinkle Brown sugar filling over dough and roll up from the 10 inch side
14: Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet
15: Brush with melted butter
16: Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long
17: Fasten with paper clips into a ring and set ring around the dough
18: Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour
19: Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown
20: Makes one 3 3/4 pound loaf
21: Cut into halves or quarters and freeze separately, if you like
22: ====================================================================== BROWN SUGAR FILLING Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ
23: I also add some finely chopped nuts
24: Be creative, add what you like! Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields
25: File ftp://ftp
26: idiscover
27: co
28: uk/pub/food/mealmaster/recipes/mmcyber1
29: zip