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: Place yeast in glass with 1/2 cup warm water
1: Stir in sugar until yeast is disolved
2: Let stand for 5 minutes, until foamy on top
3: Pour this mixture into a bowl and add 2 cups lukewarm water
4: Stir in salt
5: Add the 5 1/2 cups flour a cup at a time, mixing with a wooden spoon to blend after each addition
6: Dough will be sticky
7: Spread 1/4 cup of the remaining flour on a work surface
8: Place dough on flour
9: Place 1/4 cup flour on top of the dough
10: Begin kneading slowly until the flour comes together with the rest of the dough
11: Knead vigorously for 15 minutes
12: You may have to add several tablespoons of flour if the mixture is sticky
13: Use a sharp knife dipped in flour cut the dough into 16 equal portions
14: Roll each portion into a ball
15: Poke your thumbs through the center to make a hole about the size of a quarter
16: Spread 1/4 cup cornmeal on each of two trays or cutting boards and place 8 formed bagels on each about 1 inch apart
17: Cover with a clean dish towel and place in a warm draft free spot for 45 minutes to rise
18: Remove towel and place trays of bagels in the refrigerator for 1 hour
19: Pre-heat oven to 400 degrees
20: Boil 3 cups water in a large pot
21: Spread 1/4 cup yellow cornmeal on 2 cookie sheets
22: Place bagels four at a time into the boiling water
23: The perfect bagel should sink to the bottom and rise immediatly
24: Boil about 4 minutes turning about every 30 seconds
25: Don't worry if your bagels don't sink to the bottom; however if they sink to the bottom and lie there, wait until they flost to the top before timing the 4 minutes
26: Remove bagels with a slotted spoon and place on a clean towel for a few seconds to drain excess water
27: Place 8 bagels on each cookie sheet
28: You can now add a favorite topping sesame, garlic or onion if desired
29: Bake 35 minutes or until golden
30: Remove bagels from cookie sheet and let them cool on a wire rack
31: From: Gary Fricke