2 : Envelopes (1/4 oz) rapid dry
-yeast : -yeast -or-
5 : ts Dry yeast
1 : /4 c Lukewarm water
2 : 1/ c White bread flour
2 : 1/ c Whole wheat flour
3/4 : c Egg substitute
1/2 : c Melted butter
1/2 : c Sugar
1 : tb Powdered milk
1 : tb Vital wheat gluten
1 : ts Salt
1 : Sweet red pepper, chopped
1 : Sweet yellow pepper, chopped
1/2 : lb Mushrooms, quartered
2 : Zucchini, diced
1 : sm Eggplant, diced
3 : Garlic cloves, minced
1/4 : c Olive oil
Salt : Salt
Pepper : Pepper
1/2 : c Fresh parsley, chopped
2 : tb Fresh basil, chopped, or
- : - 2 ts dried
1/2 : ts Dried rosemary
1 : lb Penne pasta
1/2 : lb Mozzarella, shredded
1/2 : lb Fontina cheese, diced
1 : c Parmesan, freshly grated
1 : tb Vegetable oil
1 : Onion, chopped
1 : tb Fresh gingerroot, minced
1 : lb Lean ground beef
2 : c Beef stock
2 : tb Curry powder
2 : tb Tomato paste
1 : ts Ground cumin
1 : ts Ground coriander
1/3 : c Raisins
1/3 : c Toasted slivered almonds
4 : sm Sweet potatoes, peel,
-cut : -cut in large chunks
1 : tb Butter
Salt : Salt
Pepper : Pepper
2 : tb Fresh parsley
2 : lb Lean pork shoulder
3 : tb Olive oil
Salt : Salt
Pepper : Pepper
2 : Onions, thickly sliced
1 : c Chicken stock
2 : tb Tomato paste
2 : Sweet red peppers, in strips
1/4 : lb Prosciutto or ham,
-coarsely : -coarsely chopped
10 : Garlic cloves, thin sliced
1 : ts Paprika
1 : ts Dried thyme
1/4 : ts Hot pepper flakes
1 : Orange
3 : tb Butter
4 : Chicken legs, separated
-into : -into drumstick and thigh
Salt : Salt
Pepper : Pepper
1 : lb Mushrooms, thinly sliced
1/2 : ts Dried marjoram
1/2 : ts Dried thyme
pn : pn Nutmeg, grated
2 : lg Red onions, chopped
1/2 : c Chicken stock
Fresh : Fresh parsley, chopped
1 : Fry/roasting chicken
- : - about 3 lb
Salt : Salt
Pepper : Pepper
2 : Onions, halved
6 : Garlic cloves, peeled
2 : Bay leaves
8 : c Chicken stock
1 : ts Dried thyme
1/2 : ts Dried sage
4 : Carrots, bite-size chunks
4 : Celery stalks with leaves
-in : -in bite-size chunks
2 : Leeks, quarter, 1-in length
2 : Parsnips, bite-size chunks
1/2 : Rutabaga, bite-size chunks
2 : tb Fresh parsley, chopped
1 : lb Lean ground beef
2 : Garlic cloves, minced
Salt : Salt
Pepper : Pepper
2 : tb All-purpose flour
1 : tb Olive oil
1 : sm Onion, chopped
1 : /2 c Canned tomatoes, undrained
1/2 : ts Dried basil
1/2 : ts Oregano
1 : /2 lb Baking potatoes,
-peel, : -peel, quarter (=3 large)
1 : Egg, beaten
1 : c Parmesan, freshly grated
2 : tb Fresh parsley, chopped
0: Scald milk and let cool to room temperature
1: Bring all ingredients to room temperature and pour into bakery, in order
2: Set "baking control" at 10 o'clock
3: Select "white bread" and push Start
4: In hot & humid weather, use 1/8 c less water
5: Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese
6: For early in the day eating, toast and spread with orange marmalade or apple butter
7: Tested in DAK R2D2
8: Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE
9: STEIGERS, CI$ 71511,2253, Internet sylvia
10: steiger@lunatic
11: com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes