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: Directions: Place potato in a small saucepan; cover with water, and bring to a boil
1: Reduce heat, and simmer, uncovered, 15 minutes or until very tender; drain
2: Press potato through a sieve into a bowl
3: Set aside 1/2 cup potato, and discard remaining potato
4: Heat milk over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge
5: (Do not boil
6: ) Remove from heat; let cool until very warm (120-130 degrees)
7: Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir well
8: Add 1/2 cup potato, very warm milk, margarine, and egg; beat at medium speed of an electric mixer until smooth
9: Add 1 cup flour; beat until smooth
10: Stir in 1-1/4 cups flour to form a soft dough
11: Turn dough out onto a lightly floured surface
12: Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands
13: Place dough in a large bowl coated with cooking spray, turning to coat top
14: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk
15: Punch dough down, and turn dough out onto a lightly floured surface; knead lightly 4 or 5 times
16: Divide dough in half; cut each half into 8 equal portions, shaping each piece into a ball with lightly floured hands
17: (Cover remaining dough while working to prevent it from drying out
18: ) Place balls 3 inches apart on baking sheets coated with cooking spray
19: Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in bulk
20: Uncover dough
21: Bake at 325 degrees for 23 minutes or until lightly browned
22: Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5
23: 2g; FAT 2
24: 5g (SAT 0
25: 5g, MONO 0
26: 8g, POLY 0
27: 8g); CARB 27
28: 5g; FIBER 0
29: 2g; CHOL 14mg; IRON 1
30: 6mg; SODIUM 140mg; CALCIUM 27mg Posted to MM-Recipes Digest V4 #003 From: Julie Bertholf <jewel1@ix
31: netcom
32: com> Date: Thu, 2 Jan 1997 00:05:16 -0800