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: Dissolve yeast in 1 cup warm water
1: Mix yeast, starter, honey, salt and shortening with 3 cups flour
2: Add more flour as needed to make a stiff dough
3: Knead 150 strokes on a floured surface and place in a greased bowl
4: Cover and let rise 1 to 1 1/2 hours until doubled in size
5: Punch down, let double again
6: Punch down and roll into tight loaf
7: Grease and place in bread pan
8: Let double in pan and bake at 400 degrees F
9: for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped
10: