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: Combine yeast and eggnog in the bucket of a bread machine, stirring to dissolve yeast
2: Let stand until foamy, about 5 minutes
3: Add 1 cup flour
4: Begin dough cycle, letting it run just long enough to mix dough
5: Stop cycle and leave mixture in bucket, covered, until it is light and puffy, about 1 hour
6: 2
7: Add 1 cup of the remaining flour, the cardamom, salt, egg, egg yolk and butter
8: Begin dough cycle
9: After dough is mixed and as it is still kneading, check the texture of the dough and add additional flour as needed, to make a soft, slightly sticky dough
10: Add currants and fruit as indicated in instruction manual
11: Complete dough cycle
12: When bread is cool, glaze if desired
13: Note: If you prefer a traditional shape, the dough can be removed from the bread machine after the rising cycle
14: Shape dough into an oval, place it on a greased baking sheet, cover and let rise at room temperature for about 40 minutes
15: Brush the loaf with a glaze made from an egg yolk mixed with 1 tablespoon whipping cream; sprinkle with coarse sugar
16: Bake in a heated 325 degree oven until golden, 30 to 35 minutes
17: from Chicago Tribune, November 29, 1995 Posted to MM-Recipes Digest V3 #300 Date: Sat, 2 Nov 1996 14:21:26 +0000 From: Linda Place <placel@worldnet
18: att
19: net>