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: 1
1: Soak dried mushrooms
2: 2
3: Prepare shredded vegetables and egg threads as in "Soy Jam Noodles"
4: 3
5: Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm
6: 4
7: Mince or grind pork
8: Dice soaked mushrooms
9: Mash brown bean sauce
10: Crush garlic
11: 5
12: Heat oil
13: Add salt, then garlic, and brown lightly
14: Add pork and stir-fry until it loses its pinkness (1 to 2 minutes)
15: 6
16: Add mushrooms; stir-fry 1/2 minute more
17: Quickly stir in brown bean sauce, hoisin sauce and stock
18: Then cook, covered, 5 minutes over medium heat, stirring occasionally
19: Sprinkle with sugar and cayenne pepper
20: 7
21: Transfer noodles to a preheated bowl and pour the sauce over
22: Garnish with egg threads and shredded vegetables and serve
23: VARIATION: For the pork, substitute beef
24: For the brown bean sauce, substitute yellow bean paste
25: From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4
26: Downloaded from Glen's MM Recipe Archive, http://www
27: erols
28: com/hosey
29: