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: Preheat oven to 375 degrees F
1: Make your batter the night before
2: Cover and let it sit out
3: Dissolve the yeast in the water
4: Mix with the sourdough batter and then stir in the sugar and salt , and the green chile peppers
5: Finally, stir in the flour
6: I use my Kitchen Aid dough hook so there is no pain to this method
7: Knead with a machine or by hand until the dough is very smooth and elastic
8: Place the dough on a plastic tabletop and cover with a large metal bowl
9: Allow to double in bulk, about 1 1/2 hours
10: Punch the dough down, knead it a bit, and then shape into 24 small rolls
11: Place on a baking sheet and bake for about 15 minutes or until golden brown
12: This recipe makes 2 loaves of bread or you could make one loaf of bread and 12 rolls
13: Recipe By : Frugal Gourmet Posted to Digest eat-lf
14: v096
15: n225 Date: Thu, 21 Nov 1996 14:05:50 -0800 (PST) From: Sally Eisenberg <sparky@netgate
16: net>