1 : /2 lb New potatoes cut in /2"
-chunks; : -chunks; (about 4 1/2 cups)
2 : tb Olive oil; (original called
-for : -for 4 tbs)
1 : lb Mixed fresh mushrooms;
-halved : -halved or quartered
1 : c Sweet red bell pepper; cut
-in : -in 1/2" chunks
1 : ts Minced garlic
1/2 : c Sliced green onions or
-scallions : -scallions
1 : ts Salt
1/2 : ts Crushed thyme
1/2 : ts Ground black pepper
2 : tb Extra-virgin olive oil
1/2 : tb Ground coriander
1 : ts Ground cumin
1/4 : ts Herb salt (I used more, see
-recipe : -recipe below)
1/4 : ts Cayenne
1 : /2 lb Small okra, rinsed and
-patted : -patted dry
Olive : Olive oil spray
6 : Lemon or lime wedges
0: Blend the the first three ingredients with the rest
1: Mix well and beat or knead for a few minutes
2: Put into a large, covered bowl to rise
3: At about 10 PM, punch down bread dough and form into rolls
4: (This quantity will make 4-4 1/2 dozen buns
5: ) Place into a cold oven to rise overnight
6: In the morning, preheat oven to 375 F
7: Bake buns until golden
8: These buns are light, airy and delicious
9: This is a FOOLPRROF recipe
10: Orginated: Ann Wilson, Vernon, B
11: C
12: Source: St
13: James School & Parish Cookbook, Vernon, B
14: C
15: From the collection of K
16: Deck From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini