2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
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: 1 Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan
1: That way I don't have to clean up a mess in the oven when the bread has finished baking
2: -- Rita M
3: Newton, Waukon, Iowa 2 Thaw dough in refrigerator for 12 hours
4: Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute
5: Remove sugar syrup from heat; let cool 10 minutes
6: 3 Cut each loaf of dough into 24 equal portions
7: Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well
8: Roll each portion in sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray
9: Pour sugar syrup over dough; cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk
10: 4 Uncover, and bake at 350 degrees for 25 minutes or until lightly browned
11: Immediately loosen edges of bread with a knife
12: Place a serving plate, upside down, on top of the pan, and invert bread onto the plate
13: Remove the pan, and drizzle any remaining syrup over the bread
14: Nutritional Information: CALORIES 201 (10% from fat); PROTEIN 5
15: 2g; FAT 2
16: 2g (sat 0
17: 5g, mono 0
18: 8g, poly 0
19: 8g); CARB 40
20: 1g; FIBER 0g; CHOL 0mg; IRON 1
21: 4mg; SODIUM 302mg; CALC 41mg From Cooking Light, Jan/Feb 1995, page 102
22: Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix
23: netcom
24: com> on Mar 24, 98