1/2 : c Unsalted butter; softened
1/2 : c Light brown sugar; firmly
-packed : -packed
1 : c Flour
1/4 : ts Salt
1/2 : c Pecans; coarsely chopped
1 : /2 c Pecan halves
1/2 : c Brown sugar
2/3 : c Light brown sugar
1 : ts Vanilla
1 : /2 c Milk chocolate chips
1 : /2 lb Lean Ground Beef
1/4 : c Onion; Chopped, 1 Sm
1/2 : ts Salt
1/2 : c Celery; Chopped
4 : c Herb Stuffing Cubes; Not Mix
1 : /2 c Milk
2 : Eggs; Lg
10 : 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 : ts Mustard; Dry
1 : c Cheddar Cheese; Shredded,4oz
2 : c Cubed potatoes
1 : /2 c Water
1 : c Carrot slices
1/3 : c Chopped onion
1 : ds Of pepper
1 : lb Velveeta pasteurized process
-cheese : -cheese spread; cubed
1 : pk (9-oz) frozen cut green
-beans; : -beans; thawed; drained
1/2 : c Beer
1 : ts Dried marjoram leaves;
-crushed : -crushed
1 : tb Butter
1 : md Onion, chopped
2 : c Chicken stock
2 : c Milk
2 : tb Grated fresh celery
1/4 : ts Pepper
2 : c Chopped celery
2 : md Potatoes, chopped
1 : ts Fresh dill or parsley
2 : tb Grated fresh carrots
1/2 : ts Salt
2 : lb Chicken parts
1 : cn Condensed cream of celery
-soup : -soup
1/4 : c Flour
2 : md Zucchini; cut
0: *Prepare Primary Sourdough Batter B according to recipe
1: Be sure that you have saved 1 cup starter separately
2: Let all ingreds come to room temp
3: Sift 1 1/2 c flour, salt, & sugar into warm bowl
4: Stir in salad oil & eggs
5: Stir in Primary Batter B & add enough additional flour for dough to leave sides of bowl
6: Turn dough onto well floured board & knead in enough additional flour to make dough smooth & elastic (abt 1/4 c)
7: Place in warm greased bowl, cover & set bowl in warm 85F spot until doubled in bulk
8: This will take abt
9: 2 hrs
10: When doubled, punch down & let proof for an additional 1 1/2 hrs or until doubled in bulk
11: Turn dough out onto floured board & divide it into 12-14 equal pieces
12: Roll each piece into a 6-" roll abt 3/4 " thick
13: Pinch the 2 ends together to form a doughnut shape
14: Boil 4 qts water & add 2 tb sugar
15: Drop each bagel into boiling water 1 at a time
16: Boil only 4 at a time
17: Cook until they rise to the top & then turn over & cook for 2 mins longer
18: [DG NOTE- don't cook longer than 3 mins or they get tough
19: ] Remove w/slotted spoon & place on greased cookie sheet
20: When all have been boiled, put in preheated 375F oven & bake for 20-25 mins until crusty & golden brown
21: Makes 12-14 bagels
22: Adventures in San Francisco by Charles D
23: Wilford, 1971, ISBN 0-912936-00-2
24: Typed by Deidre Ganopole Posted to MM-Recipes Digest V4 #180 by BobbieB1@aol
25: com on Jul 12, 1997