1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Red wine vinegar
1/3 : c Extravirgin olive oil
3 : Sprigs fresh basil, leaves
-only, : -only, finely chopped
2 : Sprigs fresh cilantro,
-leaves : -leaves only, finely chopped
1 : sm Clov garlic, minced
3 : bn Watercress, thoroughly
-washed : -washed and dried, tough
-stems : -stems removed
2 : lg Ripe tomatoes, cut into 3/4
-inch : -inch cubes
1 : sm White onion, thinly sliced
-and : -and separated into rings
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Red wine vinegar
1/3 : c Extravirgin olive oil
3 : Sprigs fresh basil; leaves
-only, : -only, finely chopped
2 : Sprigs fresh cilantro;
-leaves : -leaves only, finely chopped
1 : sm Clove garlic; minced
3 : bn Watercress; thoroughly
-washed : -washed and dried, tough
-stems : -stems removed
2 : lg Ripe tomatoes; cut into
-3/4inch : -3/4inch cubes
1 : sm White onion; thinly sliced
-and : -and separated into rings
2 : tb Vinegar
Salt : Salt
Freshly : Freshly ground black pepper
3/4 : c Salad oil
6 : Belgian endives
12 : Endive, Belgian, split
1 : tb Mustard, Dijon
1/4 : c Vinegar, wine, red
Salt : Salt (to taste)
Pepper : Pepper (to taste)
1 : tb Juice, lemon
3/4 : c Oil, walnut
1/4 : c Walnuts
2 : md Tomatoes
2 : lb Shredded cabbage
2 : Medium carrots shredded
1/2 : c Chopped parsley, or 1/8 to 1
-/4 : -/4 dry.
1 : c Thin sliced onion.
6 : tb Sugar, granulated
6 : tb Vinegar
4 : tb Oil, salad
2 : ts Salt
1 : Green pepper
1 : Carrot
1 : Red pimiento
1 : Leek
1/2 : c Dry white wine
Salt : Salt & pepper
1 : /2 lb Fresh bay scallops
Chilled : Chilled lettuce leaves
0: Makes 2 loaves Scald the milk, or bring it almost to a simmer, and add the butter, sugar, and salt
1: Let cool until tepid or just warm
2: Dissolve the yeast in 1/4 cup of tepid water
3: Using your electric mixer, if you have a powerful one, beat the eggs and then add teh milk mixture, the yeast water, and finally the flour
4: Beat until very smooth, about 5 minutes
5: Leave the dough in the mixing bowl and allow it to rise for one half hour
6: Beat it down with the mixer just for a moment and then allow it to rise again
7: Do this a total of 3 times and then put the dough in 2 large greased bread pans
8: Allow to rise to double in bulk and then bake in a preheated 375 F oven for 45 minutes to 1 hour
9: ; The bread should be light and have a nice crust
10: The Frugal Gourmet Cooks American From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini