2 : Thick steaks, T-bone, club
Or : Or filet
1 : cl Garlic
Salt : Salt
Freshly : Freshly ground pepper
2 : tb Vegetable oil
2 : Slices bread
1/2 : c Water
1/3 : c Heavy cream
1/3 : c Brandy
1 : /2 lb Chuck steak, " thick
1 : cn Cream of mushroom soup
1 : pk Onion soup mix
3 : Carrots
2 : Stalks celery
3 : Potatoes
2 : tb Water
1 : Bottle Heinz 57 sauce
1 : Bottle A- sauce
2 : tb Prepared mustard
5 : tb Paprika
2 : Lemons; juice of
3 : tb Vinegar
4 : tb Salt
4 : ts Garlic powder
1 : qt Salad oil
16 : Boneless steaks
1/4 : lb Fresh, raw sirloin or
1/4 : lb Tenderloin beef, cubed
1/2 : ts Capers
1/4 : ts Worcestershire sauce
1/4 : ts Dijon mustard
1-inch : 1-inch piece onion
8 : oz Lean ground beef
44: 16
0: 1
1: Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl
2: Stir together with small spoon
3: Save until Step 14
4: 2
5: Place flour mixture from mix and yeast from foil packet in large bowl
6: 3
7: Measure and add currants
8: Stir with wooden spoon until well mixed
9: 4
10: Crack egg into custard cup
11: Add to flour mixture
12: 5
13: (Adult assistance may be needed for this step
14: ) -- Measure and add *hot* water and 2 tablespoons butter
15: Stir until the dough pulls away from the sides of the bowl
16: 6
17: Place dough on lightly floured surface
18: 7
19: With greased or floured hands, shape dough into a ball
20: 8
21: Set timer for 5 minutes
22: Knead dough by pressing, golding and turning it until the timer rings and dough feels smooth
23: 9
24: Cover dough with large bowl
25: Set timer for 5 minutes
26: 10
27: While dough is resting, generously grease 12-cup Bundt® pan with shortening, using paper towel
28: 11
29: (Adult assistance may be needed for this step
30: ) -- Measure 1/4 cup butter and melt in small saucepan over low heat or in microwave-safe custard cup in the microwave on HIGH for 30 to 60 seconds
31: Save until Step 14
32: 12
33: (Adult assistance may be needed for this step
34: ) -- With knife, cut dough into 4 parts
35: Cut each part into 8 pieces
36: 13
37: form each piece of dough into a ball
38: 14
39: Dip each ball into the melted margarine, then in the sugar-cinnamon mixture
40: Place balls in greased pan
41: Sprinkle any remaining mixture on top
42: 15
43: Cover dough with sheet of plastic wrap and cloth towel
45: Place pan in warm place (80 to 85°F) to let the dough rise
46: Set timer for 30 minutes
47: 17
48: (Adult assistance may be needed for this step
49: ) -- Heat the oven to 375°F
50: 18
51: When timer rings, remove towel and plastic wrap from dough
52: 19
53: (Adult assistance may be needed for this step
54: ) -- Reset timer and bake bread at 375°F for 29 to 25 minutes or until brown
55: 20
56: (Adult assistance may be needed for this step
57: ) -- Using potholders, remove pan from oven and immediately turn it upside down onto a serving plate
58: Remove pan
59: Serve bread warm or cool
60: Recipe by: The Pillsbury Doughboy's Kids Cookbook Posted to recipelu-digest Volume 01 Number 664 by GramWag@aol
61: com on Feb 1, 1998