1/2 : c Sugar
2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: Mix sugar and eggs in Mix Master
1: Add the oil
2: Remove from the mixer and proced by hand
3: Add [finely chopped] nuts into the mixture and add the other ingredients into the mixture with a wooden spoon
4: Mixture must not be too soft not too stiff so you can roll it into a salami shape
5: Place rolls on a cookie sheet in a 350 [f] oven until golden brown
6: Remove from the oven and cut into diagonal slices
7: Return to oven for about 15-20 minutes
8: I find that I have to chill it over night and add flour to each roll so it will stand up as a roll and not flatten out-sometimes as much as a cup or even more depending on the size of the eggs
9: Submitted By JSCHLANK@PACIFICNET
10: NET (JOHN SCHLANK) On SUN, 29 OCT 1995 225025 -0500 From Gemini's MASSIVE MealMaster collection at www
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12: com/~gemini