Stephen : Stephen Ceideburg
1 : bn Young radishes, greens only
2 : ts Salt
1 : ts Sugar
1/2 : c Water
Soy : Soy sauce to taste
1 : ts Slightly crushed dill seed
1/4 : c Cider vinegar
1 : ts Salt
1 : ts Sugar
1 : Dash of hot pepper sauce
1 : c Water
2 : c Raw vegetablesc cut up*
2 : tb Finely chopped pimento
2 : lb Brown sugar
1 : qt Vinegar
Salt : Salt -- to taste
Cabbage, : Cabbage, red
Salt : Salt
Vinegar : Vinegar
Sugar : Sugar
Celery : Celery seed
Pepper : Pepper
Mace : Mace
Allspice : Allspice
Cinnamon : Cinnamon
16 : Hard boiled eggs, cooled
-and : -and shelled.
1 : c Beet juice
3 : c Cider vinegar
1 : ts EACH, whole cloves,allspice,
-and : -and peppercorns
1/2" : 1/2" piece ginger root
1 : lb Red onions, thinly sliced
1 : c White vinegar
1 : ts Cracked black pepper
1 : ts Roughly chopped cumin seeds
1 : ts Dried oregano
4 : Garlic cloves, sliced
2 : tb Sugar
1 : /2 ts Salt
1 : Beet, trimmed, peeled and
-cut : -cut into 8 wedges
2 : lb Zucchini -- sliced thin
1 : /2 c Onion -- sliced /4 inch
Thic : Thic
2 : c Carrot -- see directions
3 : c Celery -- see directions
12 : Radishes
2 : tb Salt
3 : c White vinegar
1 : /2 c Sugar
1 : tb Celery seed
1 : tb Fennel seed
2 : tb Ground mustard
3 : Dried red-hot pepper pods
40 : Baby rosebuds
1/2 : c Sugar
2 : c White wine vinegar
0: *DIRECTIONS* Combine first 6 ingredients in a medium saucepan; gradually stir in milk
1: Cook over medium heat, stirring constantly, until mixture is thickened and smooth
2: Remove from heat; add cheese and pimiento, stirring until cheese melts
3: Cool mixture to lukewarm (105 to 115 degrees)
4: Dissolve yeast in warm water; add to cooled cheese mixture
5: Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth
6: Stir in enough remaining flour to form a stiff dough
7: Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes)
8: Place dough in a greased bowl, turning to grease top
9: Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk
10: Punch dough down, and shape into a loaf
11: Place in a greased 9x5x3-inch loafpan
12: Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk
13: Brush top with 1 tablespoon melted butter
14: Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped
15: Remove loaf from pan, and cool on a wire rack
16: Yields 1 loaf
17: Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986
18: Shared by: June Hoffman, 7/93 From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini