1 : pk Fatfree Sour cream
1 : pk Fatfree Cream Cheese
1 : cn Water chestnuts - chopped
1 : pk Frozen spinach - thawed and
-drained : -drained well
1 : Red pepper - chopped
1 : ts Olive oil
1 : c Chopped onion
1 : ts Minced garlic
1 : pk (0 oz) frozen chopped
-spinach, : -spinach, thawed and drained
1/2 : c Fat free sour cream
1/3 : c Skim milk
2 : tb Light mayonnaise
1 : tb Distilled white vinegar
1 : ts Salt
1/2 : ts Dried dill weed
1/4 : ts Ground red pepper
1 : 8 oz can waterchestnuts,
-drained : -drained and chopped
Assorted : Assorted cut-up raw veggies
Cubed : Cubed bread
2 : c Sour cream
1 : Ranch salad dressing mix
1 : pk Spinach, frozen;
-chopped, : -chopped, drained
1/4 : c Onion; chopped
3/4 : ts Dried basil
1/2 : ts Dried oregano
1 : Round bread
Raw : Raw vegetables
30 : oz Frozen spinach; (3 Packages)
1 : c Chopped green onions
16 : oz Sour cream
2 : c Mayonnaise
2 : ts Herb seasoned salt
1 : /2 ts Dried whole oregano
1 : ts Dried dill weed
1 : Lemon; (juice of)
1 : lg Red cabbage
10 : oz Package frozen, chopped
-spinach, : -spinach, drained
1 : pk Knorr's Swiss Vegetable Soup
1 : c Mayonnaise
2 : c Sour cream
8 : oz Can water chestnuts, chopped
1 : sm Onion, chopped
1 : Round pumpernickel loaf,
-hollowed : -hollowed
1 : pk Frozen chopped spinach;
-Uncooked : -Uncooked
1 : c Sour cream
1 : c Mayonnaise
1 : pk Knorr vegetable soup mix
1 : cn Water chestnuts
1 : sm Grated onion
1 : pk (0-oz) frozen spinach
3 : oz Cream cheese
Mozzarella : Mozzarella cheese
Chives : Chives
2 : bn Spinach, stemmed and well
Rinsed : Rinsed
Soy : Soy Sauce
Asian : Asian Sesame Oil
2 : pk Chopped spinach; defrosted
4 : ts Salt
1/2 : ts Pepper
1/4 : ts Salt
2 : Egg whites; or 1 egg
1/2 : c Cottage cheese, dry curd
6 : tb Flour
8 : c Water
6 : c Vegetable or chicken broth
1 : pk (0 oz.) frozen chopped
-spinach : -spinach
2 : lg Eggs
2 : tb Grated Parmesan cheese
1/3 : ts Ground nutmeg
0: Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed
1: The batter will be very stiff; it gets softer and more elastic after it has proofed
2: You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes
3: Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap
4: At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse
5: This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast
6: The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate
7: The sponge is now in perfect condition to be used in a dough
8: It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much
9: If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe
10: Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe
11: Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it
12: Recipe by: A
13: Scherber/Baker's Dozen/TVFN Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo
14: com> on May 16, 1998