1 : c Adzuki beans -- dried
5 : md Potatoes -- unpeeled
1 : Egg
2 : tb Butter
Pepper : Pepper -- to taste
3 : tb Fresh parsley -- chopped
1 : c Parmesan cheese -- grated
1/2 : c Vegetable oil
6 : Boiled mashed potatoes
1 : /2 lb All-purpose flour
8 : oz Lard
6 : Good sized apples
3 : oz Sugar
2 : tb Butter
8 : oz Self-raising flour
6 : oz Freshly mashed potatoes
4 : tb Milk
5 : x Med. cooking apples
Brown : Brown or white sugar
2 : x Whole cloves
Juice : Juice of 1/2 lemon
3 : tb Cider
0: Here is a recipe from Texas Highways Cookbook
1: Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock
2: (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather)
3: Do not let the starter get cold, ever
4: After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency
5: Add more potato occasionally as food for the yeast, but don't add more yeast
6: Use daily for best results
7: Starter improves with age
8: I am sure you will get some posts for flake starters
9: I do not have one
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini