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
0: Grease 2 (8-1/2x4-1/2-inch) loaf pans
1: Preheat oven to 350°F
2: In a large mixing bowl, beat together starter, eggs, oil and vanilla
3: In a separate bowl or Ziploc bag, combine flour, sugar, pudding mix, baking powder, baking soda, salt, and cinnamon
4: Stir into starter mixture
5: Fold in apples, nuts and raisins
6: Transfer batter to prepared loaf pans
7: Bake in preheated oven for 40 to 50 minutes, or until bread tests done
8: Allow bread to cool in pans 10 minutes
9: Remove loaves from pans and place on a wire rack to finish cooling
10: Wrap loaves in plastic wrap to keep bread moist, or freeze individual slices and warm in microwave as needed
11: This bread tastes best the second day
12: Makes 2 loaves (16 servings)
13: NOTES : To make muffins from this recipe, lightly grease three 12-cup muffin tins
14: Transfer the batter to the muffin tins, filling the cups about 3/4-full
15: Bake at 350°F for about 23 minutes, or until the muffins test done
16: Let cool in pans 5 minutes
17: Remove muffins from pans; place muffins on wire racks to finish cooling
18: Makes 36 muffins
19: Recipe by: Leroy Nikolaisen Posted to Digest bread-bakers
20: v097
21: n016 by Julia West <classact@i1
22: net> on Feb 24, 1997
23: