Juice : Juice of 2 lemons
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
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
0: Place the grated cheese in a small bowl and cover to prevent drying then set aside
1: Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly
2: Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F
3:
4: Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally
5: Add and beat in 1 cup of unsifted flour at high speed
6: Beat for 2 minutes, scraping the bowl occasionally
7: Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough
8: (Dough will be slightly sticky
9: ) Put the dough into a greased deep bowl
10: Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes
11: Generously grease several baking sheets
12: Melt the butter and set aside
13: Punch the dough down wit a fist and turn the dough out onto a lightly floured surface
14: Divide the dough into two equal portions
15: Set one portion aside
16: Roll the dough into a rectangle 16 X 8-inches
17: Brush with about one-half of the melted butter
18: Sprinkle with about one half of the grated cheddar cheese
19: Cut crosswise into 8 equal portions
20: Cut into halves lengthwise
21: Fold each strip into thirds, lapping each side portion over the center third
22: Place the rolls on a baking sheet
23: Repeat for the other half of the dough
24: Beat the egg yolk with the tbls of milk, slightly
25: Brush the tops of the rolls with the egg yolk mixture
26: Let rise until doubled, about 30 minutes
27: Bake at 425 degrees F
28: for about 8 minutes or until rolls are golden brown
29: Serve rolls hot
30: File ftp://ftp
31: idiscover
32: co
33: uk/pub/food/mealmaster/recipes/mmcheese
34: zip