1 : cn Spam;
1 : cn Pineapple;
1 : md Onion; chopped
1 : cl Garlic;
1/4 : c Rice vinegar;
1/4 : c Soy sauce;
1 : tb Brown sugar;
2 : c Chinese vegetable mix;
2 : c Cooked rice;
1/2 : lb Butter
1 : /4 c White sugar
3 : Eggs
1/4 : c Milk
1 : ts Ground cardamon seed
4 : c Flour
3 : ts Baking powder
0: Pour the yeast into a clean, small, shallow bowl
1: Add 1 teaspoon of the sugar and 1/4 cup of the warm water
2: Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely
3: Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume
4: Measure your flour into a mixing bowl, and make a well in the center of the flour
5: Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast
6: Mix the ingredients well with a spoon until a soft, spongy dough is formed
7: Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes
8: Preheat your oven to 350 F
9: When the dough has risen, place it on a lightly floured surface and divide it into six equal parts
10: With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick
11: Place 2 or 3 rounds on each of two or three cookie sheets
12: Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping
13: The water will basically help the toppings to adhere to the rounds when baked
14: Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown
15: (Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once
16: ) With a spatula, transfer the breads to a wire rack to cool
17: Breads will keep several days if stored in a dry, air-tight place
18: Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www
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