13 : oz 100% grape juice
9 : oz 100% apple juice
6 : oz Apple cider vinegar
1 : md Recipe for pizza dough
1 : sm Can crushed tomatoes
Zuchini : Zuchini
Onion : Onion
Brocolli : Brocolli
Mushrooms : Mushrooms
Tomatoe : Tomatoe
1 : c Low fat mozzerella
1 : c Water
1/4 : c Milk
1 : ts Sugar
1 : tb Unsalted butter
2 : ts Veg. shortening
1 : pk Dry yeast
1 : ts Salt
3 : 1/4 c All-purpose flour
6 : Dozen Oysters (Opened,
-reserving : -reserving Liquid
And : And Shells)
1 : bn Green onions; (use stems)
1/4 : lb Butter
4 : Cloves garlic
1/2 : c Lemon juice
8 : tb Flour
Heavy : Heavy cream
1/2 : c Dry white wine
1/2 : lb Shrimp; finely chopped
5 : 3/4 oz Chopped mushrooms; undrained
1/4 : c Chopped fresh parsley
Tabasco, : Tabasco, salt and white
-pepper : -pepper ; to taste
Parmesan : Parmesan cheese
Lemon : Lemon wedges
Toast : Toast points
1 : lb Golden Almond Bars; (5 bars)
1 : c Froot Loops Cereal
1 : c Rice Krispies
1 : c Miniature Marshmallows
2 : c Dry white wine (chardonnay;
-sauvignon : -sauvignon blanc or
-riesling) : -riesling)
2 : tb Champagne vinegar
1/2 : c Extra-virgin olive oil
1/2 : oz Dried mushrooms; chopped
-(porcini : -(porcini or Chinese black
0: *If chervil is unavailable, Italian parsley can be used instead
1: Brush a square 8" baking pan with the oil
2: Once oven is preheated, heat greased pan until hot (but watch carefully)
3: This helps ensure a crispy bottom and sides
4: Muffin or cornstick pans may also be used
5: Sift flour with sugar, baking powder and salt
6: Stir in cornmeal
7: In separate bowl, mix eggs with oil and buttermilk
8: Chop chervil leaves to yield about 1/4 cup
9: Stir into milk-egg mixture
10: Make a well in the dry ingredients and quickly pour in liquid
11: Blend quickly with a spatula just until mixed
12: Do not overmix
13: Pour batter into prepared pan
14: Bake at 425 F
15: 20 minutes, or until golden brown and crisp around edges
16: (Muffins or cornsticks may only take 15 minutes)
17: Cut into squares and serve at once, spreading with butter if desired
18: Save any leftovers and freeze for cornbread poultry stuffing
19: Enright suggests serving this with stews, chowders, fried chicken or ribs, and also says that this is good with a layered lamb stew
20: From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright
21: Toronto: James Lorimer & Company, 1985
22: Pg
23: 25
24: ISBN 0-88862-788-2
25: Electronic format by Cathy Harned
26: From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini