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: In a large mixer bowl, dissolve yeast in warm water
1: Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour
2: Blend 1/2 minute at medium speed, scraping bowl occasionally
3: Stir in remaining flour until smooth, scraping sides of bowl, Cover
4: Let rise in warm place until double 50 - 60 minutes
5: Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour
6: Dough will be soft to handle
7: With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick
8: Cut with floured 2-1/2 inch doughnut cutter
9: Lift doughnuts carefully with spatula and place 2-inches apart on greased cookie sheet
10: Brush doughnuts with melted butter
11: Cover; let rise until double, about 20 minutes
12: Heat oven to 425 degrees
13: Bake 8 to 10 minutes or until golden
14: Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze
15: Makes 1-1/2 to 2 dozen doughnuts
16: Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp
17: cinnamon
18: Creamy glaze: Melt 1/3 cup butter
19: Blend in 2 cups confectioners' sugar and 1-1/2 tsp
20: vanilla
21: Stir in 4 to 6 tablespoons water, one tablespoon at a time, until melted glaze is of proper consistency
22: From: Lancaster Farming Shared By: Pat Stockett Fidonet COOKING echo From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini