2 : pk Yeast
2 : c Water
1/2 : c Sugar
2 : ts Salt
6 : 1/2 -(up to)
7 : c Sifted flour
1 : Egg
1/4 : c Soft shortening
2 : c All-purpose flour
1 : pk Active dry yeast
1 : /4 c Milk
1/2 : c Butter
1/4 : c Sugar
1 : ts Salt
1 : Egg
1 : /4 c All purpose whole wheat
-flour : -flour
3 : pk Dry yeast
3 : /4 c Warm water ; (105 - 115^)
10 : c All-purpose flour
6 : Tbl sugar
6 : Tbl stick margarine; melted
1 : Tbl salt
2 : Eggs; lightly beaten
Vegetable : Vegetable Cooking Spray
1 : lb Firm tofu; mashed
1 : c Quick rolled oats
1/2 : c Wheat germ
1 : Onion (optional); finely min
2 : tb Onion powder
2 : tb Soy sauce
1/2 : ts Salt
1/2 : ts Basil
1/2 : ts Oregano
1/2 : ts Garlic powder
1/8 : ts Black pepper
Vegetable : Vegetable oil; for frying
2 : lb Ground beef; lean
1 : /2 oz Onion soup mix
1 : c Cream of mushroom soup
2 : c Of flour
1 : ts Of baking soda
1/2 : ts Of salt
3 : ts Of cinnamon
3 : Eggs beaten
2 : c Of sugar
1/2 : c Of salad oil
1/2 : ts Of vanilla
5 : c Of apples (peeled and sliced
1/2 : c Of chopped walnuts (optional
1 : 6 oz can peeled tomatoes
1/2 : ts Celery seed
2 : tb Juice from peeled tomatoes
2 : tb Dill relish
1 : tb Lea & Perrins
1/4 : ts Garlic powder
Salt, : Salt, to taste
2 : ts Wine vinegar
1/2 : c Chopped onion
4 : Eggs, hard boiled
1 : 6 /2 oz can tuna, mashed
2 : tb Mayonnaise (heaping)
2 : ts Poupon or creole mustard
1 : tb Olive oil
2 : ts Louisiana hot sauce
1 : tb Yeast
1 : ts Sugar
1/4 : c Cornmeal
3 : tb Whole wheat flour
3 : c White bread flour
1 : /4 c Warm water
2 : tb Applesauce
1 : lg Red bell pepper
1 : ct (6 oz) nonfat cottage
-cheese : -cheese
3 : Cloves garlic; minced
1 : tb Lemon juice
1/2 : ts Salt
1/4 : ts Pepper
1/4 : c Minced basil
1 : tb Snipped chives
2 : ts Dijon mustard; grainy style
Freshly : Freshly ground black pepper
1 : ts Fresh basil; finely chopped
1 : tb Shallots; finely chopped
1 : tb Chopped parsley
1/2 : c Raspberry vinegar
1/2 : c Fresh lemon juice
Salt; : Salt; to taste
0: Melt 1 tablespoon of the butter in a heavy 10 to 12 inch skillet set over high heat
1: Add the onions, reduce the heat to low and, stirring occasionally, cook 3 to 5 minutes, or until the onions are soft but not brown
2: Transfer them to a bowl and cool to room temperature
3: Melt the remaining butter in the skillet and pour it into a large bowl
4: Add the lukewarm (110 - 115 F) water and, with a large spoon, stir in the chopped onions, salt and 2 1/2 cups of flour, 1/2 cup at a time
5: If necessary, beat in as much of the remaining 1/2 cup of the flour as you need to make a dough that does not stick to your fingers
6: Gather the dough into a large, compact ball and divide it into 16 pieces
7: With the palms of your hands, shape each piece of dough into a 1 1/2 to 2 inch ball
8: Then, with a lightly floured rolling pin, roll out the balls one at a time into circles that are about 8 inches in diameter
9: Set the rounds of dough aside
10: Set a heavy 10- to 12-inch ungreased pan over high heat
11: When it is hot enough for a drop of water flicked across its surface to instantly evaporate, place one round of dough in the center
12: Brown for 3 or 4 minutes on each side, turning it over with your fingers or a wide spatula; do not be concerned if the bread does not brown evenly
13: Transfer the bread to a rack to dry and proceed to fry and dry the remaining dough similarly
14: Serve the bread in a basket or other porous container
15: If for any reason the bread becomes limp after a day or so, place the rounds in a single layer on a cookie sheet and bake them for 5 to 10 minutes in a preheated 250F oven until they freshen
16: Recipe By : Time-Life Foods of the World - Russian Cooking From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini