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: BAKE at 350 degrees for 30 to 35 minutes
1: MAKES 2 or 3 round loaves Heat butter and milk until butter is melted
2: Cool to lukewarm
3: Soften yeast in warm water in mixing bowl
4: Add sugar, salt, raisins, candied cherries or candied fruit, and egg
5: Add gradually 3 1/2 cups to 4 cups flour to form a stiff dough
6: Beat well after each addition
7: Let rise in warm place (85 degrees) until doubled in size, 1 1/2 to 2 hours
8: Turn out on floured surface
9: Toss lightly until dough is coated with flour and is not sticky
10: Shape dough as follows: (1) either divide into two parts and shape into round loaves
11: Place on greased baking sheets or two well-greased 8 -inch round pans or star-shaped pans
12: (2) Or divide in three parts, shape into round loaves and place in three well-greased 1 -pound coffee cans
13: Cover
14: Let rise until light and doubled in size, about 1 hour
15: Bake in moderate oven (350 degrees) 30 to 35 minutes
16: Brush with reserved egg
17: *For use with Pillsbury's Best Self-Rising Flour, omit salt
18: NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol
19: com> on Nov 6, 1997