4 : Chicken breasts, skinless,
-boned : -boned
2 : cl Garlic; minced
1 : c Sour cream
2 : tb Lemon juice
1/2 : ts Paprika
1 : ts Tabasco sauce
1 : c Breadcrumbs
1/2 : c Butter
1/2 : c Cheap mustard
2 : Peeled and deseeded mangoes
2 : Limes (peeled)
1 : Lemon (peeled)
1/2 : c White vinegar
2 : tb (heaping) brown sugar
12 : -(up to)
15 : Habeneros
1 : tb Black peppercorns freshly
-ground : -ground
1 : ts Fresh ground cloves
Salt : Salt liberally
1 : Head cauliflower
1 : tb Salt
1/2 : Lemon; juice of
For : For the dressing:
12 : Black olives; pit & slice
-thin : -thin
1 : tb Capers; drained
1 : ts Fresh thyme leaves; or /2
-tsp. : -tsp. dried
1/4 : c Olive oil; or to taste
3 : tb Lemon juice
Salt : Salt
Freshly : Freshly milled black pepper
8 : oz Fresh whole-milk mozzarella
Or : Or imported buffalo-milk
Mozzarella : Mozzarella -- at room
0: STARTER: Dissolve yeast in 1/2 C
1: of warm water
2: Add remaining ingred
3: and stir well
4: Place in glass jar, covered loosely with foil, plastic wrap, etc
5: (to allow for gas expansion)
6: Keep at room temperature for 24 hrs
7: Then place starter in frig
8: for 3-5 days
9: Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture
10: Let stand out (loosely covered) all day (8-10 hrs
11: )
12: Take out 1 C
13: to use in making bread and return remaining starter to frig
14: Keep refrigerated from 3-5 days; feed again
15: After feeding, take out 1 C
16: to use in making bread, or give 1 C
17: to a friend, or throw 1 C
18: away
19: Starter must be fed again in 3-5 days
20: Bread: Mix first 5 ingred
21: together
22: Add in flour 1 C
23: at a time until thoroughly mixed
24: Knead until good "elastic" consistency, but don't over knead
25: Place approx
26: 2 Tbl
27: oil in bottom of large boowl; turn dough over so oiled side is facing up
28: Cover with dish towl; let rise until double - about 8-10 hrs
29: Punch down, knead again only a few times, mixing in flour until good consistency
30: Divide dough in half, shape into loaves
31: Place in ungreased loaf pans; let rise again (4-6 hrs
32: )
33: Bake @ 350 for 25-35 min
34: until golden brown and loaves sound hollow when tapped
35: Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar
36: Roll up and place in loaf pan to rise
37: This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it)
38: If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! Don in Arlington, TX 8/28 9:40 a
39: m
40: From Gemini's MASSIVE MealMaster collection at www
41: synapse
42: com/~gemini