Curry : Curry
1/2 : c Cider vinegar
3/4 : c Loosely packed light brown
-sugar : -sugar
1/4 : c Peeled and chopped onion
1/4 : c Chopped sweet red pepper
1/2 : c Raisins
1 : tb Chopped garlic
3 : tb Peeled and chopped fresh
-ginger : -ginger
1/2 : ts Salt
1/2 : ts Cayenne pepper
6 : Pears, peeled, cored, and
-sliced : -sliced 1/4-inch thick
3 : lg Firm ripe pears
5 : Whole cloves
3 : Thick lemon slices
1/4 : Teasp. cinnamon
1/4 : c Granulated sugar
1/8 : Teasp. salt
2 : Ripe pears (about 1 pound)
1/4 : ts Ground cinnamon, or more to
Taste : Taste
1/4 : ts Ground ginger, or more to
Taste : Taste
1 : /2 c Cranberry juice
Low-fat : Low-fat plain yogurt, for
Garnish : Garnish
3 : Containers; (10 oz) pearl
-onions : -onions
3 : tb Dark brown sugar
2 : tb Butter
2 : ts Raspberry vinegar
1 : ts Tomato paste
1/4 : ts Salt
1/4 : ts Cayenne pepper
2 : c Sugar
2 : ts Cinnamon
1/2 : ts Salt
1 : ts Nutmeg
1/2 : ts Cloves
1/2 : c Water
5 : c Pecan halves
2 : c Corn Chex
2 : c Wheat Chex
Peanuts : Peanuts
1 : Stick butter
Cayenne : Cayenne
Chili : Chili powder
2 : Large red bell peppers
2 : Large yellow bell peppers
8 : Serrano chilies,red or green
1 : c Sugar
2/3 : c Distilled white vinegar
1 : c Bottled mayonnaise
1/2 : c Cilantro leaves
1/2 : c Flat leaf parsley leaves
2 : Cloves whole garlic,
-coarsely : -coarsely chopped
3 : Whole pickled jalapenos,
-stems : -stems removed
2 : ts Lime juice
1 : ds Worcestershire sauce
6 : Sirloin Steaks
4 : ts Whole Peppercorns
1/2 : c Bottled Steak Sauce
2 : tb Dijon-sytle Mustard
1 : tb Brown Sugar
1 : ts Salt
2 : c Cranberry juice
2 : 1/ c Pineapple juice
1/2 : c Water
1/3 : c Packed brown sugar
3 : Sticks cinnamon; 2-inch
1 : /2 ts Whole cloves
1/2 : ts Whole allspice
6 : Sheets phyllo pastry
1 : tb Olive oil
1 : Onion, finely chopped
1/4 : c Pine nuts
2 : Cloves of garlic, crushed
1 : ts Ground cumin
1 : ts Ground cardamom
1/8 : ts Cayenne pepper
1/4 : ts Ground cinnamon
1/4 : lb Mushrooms, chopped
1/3 : c Raisins, chopped
1 : tb Olive oil
1/2 : lb Rump steak, chopped (I used
0: Defrost spinach overnight in refrigerator or microwave, but do not cook
1: Wrap in dish towel or piece of clean old sheeting and tighten fabric around spinach to squeeze out all the liquid
2: Bring all ingredients to room temperature and pour into bakery, in order
3: Set "baking control" at 10 o'clock
4: Select "white bread" and push Start
5: The green spinach running through this bread makes it look like marble
6: The loaf is moist yet dense and fragrant with nutmeg and cheese
7: Meat loaf or cold lamb make excellent sandwich fillings, or eat slices with chicken, egg-lemon, or beef and barley soup
8: In hot & humid weather, use 1/8 c less water
9: Tested in DAK R2D2
10: Sylvia's comments: MM by Sylvia Steiger, GEnie THE
11: STEIGERS, CI$ 71511,2253, Internet sylvia
12: steiger@lunatic
13: com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Recipe by: Sylvia Steiger/sylvia
14: steiger@luantic
15: com Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <kdeck@island
16: net> on Nov 8, 1997