1 : cn Refrigerated pizza dough;
-(10 : -(10 ounces)
2 : tb Cornmeal
1 : cn Clams; drained (0 ounces)
3 : Garlic cloves; peeled and
-minced : -minced
3 : Strips cooked bacon;
-crumbled : -crumbled
2 : tb Romano cheese
1 : ts Dried oregano
1/2 : ts TABASCO pepper sauce Olive
-oil : -oil
3/4 : c Water
1 : 3 oz box lemon jello
4 : Eggs
1 : Box lemon cake mix
3/4 : c Crisco oil
Juice : Juice of 2 lemons
2 : c Powdered sugar
1/4 : lb Bacon
2 : md Onion
24 : Chowder clams; liquor
-reserved : -reserved
2 : 1/ c Potatoes; sliced cooked
1/2 : ts Pepper
1 : ts Celery powder
2 : tb Parsley
2 : ts Crab spice (Old Bay)
2 : cn Cream of asparagus soup
2 : pt Light cream
4 : Tomato; cut & seeded
Asparagus; : Asparagus; garnish
2 : lb Tender turnip or mustard
-greens : -greens
1 : tb Olive oil
1 : sm Onion, chopped
2 : Cloves garlic, crushed
2 : c Water
1/2 : ts Salt
Hot : Hot pepper vinegar
8 : pk Lemon Jello
3 : /4 qt Hot water
3/4 : c Vinegar
1 : /2 ts Salt
1 : /4 qt Tart apples; chopped
3/4 : qt Walnuts
1 : qt Celery
1 : /2 lb Jimmy dean sausage
2 : lb Frozen corn
6 : Eggs
1 : pk Cornbread mix
2 : cn Creamed corn
3 : oz Frozen green chiles
Pepper : Pepper
Garlic : Garlic powder
2/3 : lb Longhorn cheddar cheese;
-about : -about
Milk : Milk
1 : Package dry yeast
1/4 : c Warm water
4 : 1/2 c Flour
1/2 : c Melted butter
1 : c Warm milk
1/4 : c Sugar
1 : ts Salt
1 : Egg
0: Makes 4 loaves Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved
1: Stir to blend
2: Let stand until foamy and proofed, abut 10 minutes
3: Add 5 cups flour to yeast mixture and stir to incorporate
4: Stir in another 1 cup flour
5: Turn dough out onto generously floured surface
6: Knead in remaining 1 cup flour
7: Continue kneading until dough is very smooth and elastic, about 10 minutes
8: Butter large bowl
9: Add dough, turning to coat entire surface
10: Cover and let rise in warm draft-free area until doubled in volume, about 1 hour
11: Punch dough down
12: Let stand 15 minutes at room temperature
13: Generously butter four 18-inch baguette pans
14: Knead dough 3 to 4 times
15: Divide evenly into 4 pieces
16: Roll 1 piece into 7x15-inch oblong
17: Roll up as for jelly roll
18: Set seam side down in 1 prepared pan
19: Repeat with remaining pieces
20: Using razor blade, make three to four 3/8-inch-deep slashes atop each loaf
21: Brush each with glaze
22: Let stand in warm draft-free area until dough rises to top of pans, about 1 hour
23: Preheat oven to 450 F
24: Bake loaves 15 minutes
25: Reduce oven temperature to 350 F
26: Continue baking until bread sounds hollow when tapped on bottom, about 30 minutes
27: Remove from pans
28: Serve immediately
29: (Can be prepared 3 months ahead
30: Cool completely
31: Wrap in foil and freeze
32: Rewarm in 350 F oven for about 20 minutes
33: ) Bon Appetit