1 : lb Rice
Water : Water
2 : c Santen; (coconutmilk)
Salt : Salt
1/4 : ts Koenjit; (this spice makes
-the : -the rice yellow, it is not
-saffran). : -saffran).
1/4 : ts Serehpowder
2 : Lemon leaves
Parsley : Parsley
Little : Little onions to taste
Cucumber : Cucumber
2 : Eggs
4 : Eggs; seperated
1 : qt Milk
1/8 : ts Salt
1/4 : c Flour
3/4 : c Sugar
Nutmeg : Nutmeg
See : See instructions
2 : c Unbleached flour
1/2 : ts Salt
1/2 : c Instant dry milk
1 : tb Baking powder
1 : /2 tb Solid shortening
3/4 : c Water
Vegetable : Vegetable oil for frying
Butter, : Butter, honey, and fresh
-lemon : -lemon juice
---Taco : ---Taco Filling---
1 : lb Ground beef
1/2 : c Onion, chopped
1/2 : ts Salt
Pepper : Pepper to taste
2 : cn (15 oz) ranch or chili-style
-beans, : -beans, undrained
4 : c (16 oz) cheddar cheese,
-shredded : -shredded
1 : cn (4 oz) green chilies, diced
2 : Tomatoes, chopped
Lettuce, : Lettuce, shredded
Salsa : Salsa
2 : c Flour
2 : tb Sugar
2 : ts Baking powder
1 : ts Salt
1/2 : c Shortening
1/3 : c Ice water
1 : c White flour
1/2 : c Whole wheat flour
1 : tb Sugar
1/2 : ts Baking powder
1/4 : ts Salt
1/2 : c Honey
Vegetable : Vegetable oil
1 : pk Yeast
6 : c Flour
2 : 1/ c -Warm water
3 : tb Sugar
2 : 1/ ts Salt
3 : tb Shortening
0: 1
1: Preheat oven to 375
2: Lightly grease 9x13 pan
3: 2
4: Cook the noodles until about half done
5: Drain, and toss with butter or margerine <or simply rinse in cold water and drain again>
6: Transfer to a large bowl
7: 3
8: Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, sugar, and salt in blender or food proc and whip until smooth--in several batches if necessary
9: Stir this into the noodles, along with whatever additional additions you choose
10: Transfer to the baking pan
11: 4
12: Combine the topping ingredients, and sprinkle them over the top
13: Bake uncovered for about 40 mins
14: Serve hot, warm, or at room temp
15: Posted to recipelu-digest by GramWag <GramWag@aol
16: com> on Mar 18, 1998