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: From The Bread Cookbook by Lena Sturges
1: Heat orange juice to lukewarm; add salt, shortening, 1/4 cup honey, and sweet potatoes
2: Mix well and add yeast
3: When yeast is dissolved, add eggs and beat well
4: Add flour; mix until soft dough forms
5: Knead dough gently in bowl
6: Form dough into ball and put in a greased bowl
7: Cover and let rise in warm place until dough is light and doubled in bulk (about 1 1/2 hours)
8: Combine butter, 1/2 cup honey, and pecans
9: Spread over bottoms of 2 greased 12- by 8-inch baking pans
10: Turn dough out onto floured surface; divide in half and fit into pans over honey-nut mixture
11: Using two well-greased, sharp knives, cut each pan of dough into 15 buns
12: Cover and let rise until doubled in bulk (30 minutes)
13: Bake at 325 degrees for 25 minutes
14: Cool 5 minutes before turning out onto racks or serving plate
15: Yield: 2 1/2 dozen buns
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini