1 : cn Beets, sliced (6oz.)
12 : Hard-Boiled Eggs, peeled
3/4 : c Cider Vinegar
1/2 : c Sugar
2 : tb Salt
1/2 : ts Pepper, cracked
1/8 : ts Allspice
6 : Cloves, whole
4 : qt Firm-ripe whole figs (5
-lbs+) : -lbs+)
2 : qt Water
1 : tb Whole cloves
2 : Cinnamon sticks
5 : c Sugar
3 : c Vinegar
1 : tb Whole allspice
See : See instructions
5 : c Fish; any kind
2 : c White vinegar
1/4 : c Sugar
1/2 : ts Whole peppercorns
1/4 : ts Whole allspice
1/4 : ts Whole cloves
2 : Bay leaves
1/4 : ts Oregano
1/4 : ts Dill seeds
1 : md Onion; sliced
1 : c Water
Peeled : Peeled garlic cloves
Vinegar; : Vinegar; (white)
Sugar : Sugar
Salt : Salt
Water : Water
3 : c Fresh garlic cloves
1 : /2 c White distilled vinegar
1/2 : c Sugar
1/2 : ts Salt
CHUCK : CHUCK OZBURN
1 : lb Fresh ginger; - peeled and
-into : -into paper thin slices
2 : tb Kosher salt
2 : tb Granulated sugar
1 : c Water
1/2 : c White vinegar
4 : dr Red food coloring
6 : Fillets salt herring
4 : lg Onions, thinly sliced
1 : c White vinegar
1/2 : c Water
2 : tb Sugar
1 : tb Pickling spice
4 : Bay leaves
2 : lb Fresh hot chiles; 1- inches
-long : -long
4 : Cloves garlic; peeled
24 : Peppercorns
8 : Whole allspice
1 : lg Bay leaf; quartered
2 : c Distilled white vinegar
2 : c Water
2 : ts Non-iodized salt
4 : tb Olive oil
4 : qt Fresh hot peppers
2 : tb Prepared horseradish
2 : Cloves garlic; whole
10 : c White vinegar
1 : /2 c Pickling salt
1/4 : c Honey
4 : qt Plus
2 : c Water
See : See instructions
0: Dissolve yeast in water in a large bowl, and let stand 5 minutes
1: Stir in 1-3/4 cups flour, cornmeal, oil, and salt to form a soft dough
2: Turn dough out onto a lightly floured surface
3: Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands
4: Place dough in a large bowl coated with cooking spray, turning dough to coat top
5: Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk
6: Punch dough down, and roll into a 15-inch circle on a lightly floured surface
7: Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray
8: Top and bake according to recipe directions
9: Yield: 1 (15- inch) pizza crust
10: Per serving: 183 Calories; 3g Fat (14% calories from fat); 5g Protein; 34g Carbohydrate; 0mg Cholesterol; 180mg Sodium NOTES : This recipe is featured in Provencal Potato Pizza, Page 82
11: To make 6 individual pizzas, roll dough into 5-inch rounds
12: Recipe by: Cooking Light, March 1995, page 82 Posted to MC-Recipe Digest V1 #422 by igor@digex
13: net on Jan 28, 1997
14: