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: Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan
1: Use about half of the pieces
2: Mix glaze ingredients, bring to low boil
3: Pour over pieces in pan
4: Add the remaining sugared biscuits and cover with rest of glaze
5: Bake at 350 degrees for 45 to 50 minutes
6: Cool for 5 to 10 minutes
7: Turn out on plate and enjoy
8: Lorna Brown, Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini