2 : tb To 3T milk
1 : tb Butter
2 : Eggs, beaten
1/4 : c Cottage cheese
3 : c All-purpose flour
1/2 : ts Salt
2 : ts Baking soda
1 : tb Ground ginger
1/3 : c Golden raisins
1/3 : c Chopped mixed candied peel
1/3 : c Crystallized ginger, chopped
3/4 : c Molasses
3/4 : c Butter
1/3 : c Packed brown sugar
3 : Eggs, beaten
3 : c Flour
1 : ts Salt
1/2 : ts Each:allspice, nutmeg,
Cinnamon : Cinnamon
1/4 : c Sugar
1 : Stick butter, melted
1 : Egg beaten
3/4 : c Currents or raisins
1/3 : c Candied citron fruit
Yeast : Yeast mixture:
1 : tb Dry yeast
1 : tb Sugar
2/3 : c Warm milk
1/2 : c Warm water
1 : c Flour
Glaze: : Glaze:
2 : tb Milk
2 : tb Water
3 : tb Sugar
1 : lb Boneless lamb shoulder or
Breast, : Breast, cut into pieces, or
Use : Use ground lamb
1/2 : lb Lamb liver; cut into pieces
1/2 : c Water
1 : sm Onion; coarsely chopped
1 : lg Egg
3/4 : ts Salt
3/4 : ts Pepper, black
1/2 : ts Sugar
1/4 : ts Ginger, ground
1/8 : ts Cloves, ground
1/8 : ts Nutmeg, ground
1 : c Oats, rolled, old fashioned
1 : lb Lean ground beef
1 : Egg, slightly beaten
3 : tb Flour
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Minced onion
3 : tb Vegetable oil
1/3 : c Chicken broth
1 : 8-oounce can crushed
0: Saute' ham and green onion in 3 Tbl
1: butter in a large skillet until onion is tender
2: Add eggs and cook over medium-high heat, stirring to form large soft curds
3: When eggs are set, stir in mushrooms and cheese sauce
4: Spoon egg mixture into a greased 13x9x2 inch baking dish
5: Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs
6: Sprinkle with paprika
7: Cover and chill overnight
8: Uncover and bake at 350* for 30 minutes or until heated thoroughly
9: Yield: 12 to 15 servings
10: CHEESE SAUCE: Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute
11: Gradually add milk; cook over medium heat, stirring constantly, until thickened
12: Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth
13: Yield: 2 1/2 cups
14: Source: Southern Living Cookbook From Gemini's MASSIVE MealMaster collection at www
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