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
13: Cover with towel
10: Sprinkle with cornmeal
11: Spoon dough mixture into pans
12: Smooth top with hand dampened with water to prevent sticking
0: Recipe by: McDougall Plan Put flour in a large bowl
1: Place in a warm oven for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in microwave)
2: Dissolve yeast in 1 cup warm water (110 degrees)
3: Add molasses and mix well
4: Let rest about 3 minutes
5: Then, add the yeast mixture and the remaining water (3 cups, warm)
6: Mix well by stirring or use one hand to mix in bowl
7: Do no Knead
8: Dough will be sticky
9: Use non-stick pans or lightly oil two large loaf pan (9"x5"x3")
14: Place in a warm spot
15: Let rise about 1 hour or until dough reaches top of pans
16: Preheat oven to 400 degrees
17: Bake for 20 minutes
18: Reduce heat to 350 degrees
19: Bake 30-40 minutes longer
20: Remove pans from oven, tip pans on sides, and let cool on racks for 15 minutes
21: Remove loaves from pans and continue to cool before storing
22: Bread is moist, so keep best in refrigerator
23: HELPFUL HINTS: Recipe may be doubled to make four loaves
24: Refrigerate or freeze extra loaves until ready to use
25: Other flours may be used in place of 1
26: 5 cups whole wheat, such as brown rice flour, garbanzo flour, or barley flour
27: Use of nonstick pans is recommended
28: From the collection of Sue Smith, S
29: Smith34, Uploaded June 16, 1994 File ftp://ftp
30: idiscover
31: co
32: uk/pub/food/mealmaster/recipes/mcdougal
33: zip