1/2 : c Chopped fresh mushrooms
1/4 : c Green onions, sliced
1/4 : ts Garlic powder
1 : tb Butter or margarine
1 : /2 lb Ground pork
2 : tb Worcestershire sauce
1 : ts Ground mustard
1/2 : ts Salt
1/2 : ts Pepper
4 : Kaiser rolls, split
4 : Lettuce leaves
4 : sl Red onion
8 : Thin slices tomato
Prepared : Prepared mustard
2 : Med. apples coarsely chopped
3 : tb Light brown sugar
1/2 : ts Ground nutmeg
7 : tb Unsalted butter
1 : ts Vanilla extract
0: 1
1: Disolve yeast and sugar in 1/4 cup warm water and let sit for several minutes
2: 2
3: Add graham flour, 1/2 c unbleached flour, salt, onion to a large mixing bowl
4: 3
5: Add yeast, oil and 2 cups water to bowl
6: Mix very thoroughly
7: 4
8: Add 1 1/2 c unbleached flour more, mixing with heavy spoon
9: 5
10: Turn out dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking
11: 6
12: Put dough in an oiled bowl, cover, and let rie until doubled in size
13: 7
14: Punch dough down, divide into 24 equal parts
15: Shape each into a ball, then flatten to 1/2 inch thick
16: 8
17: Place onto a greased cookie sheet and let rise until doubled, about 30 minutes
18: Bake at 425°F until lightly browned
19: Remove and cool on a rack
20: 9
21: Split each like an English muffin, return halves to oven, split side up, and bake at 150-200°F until crisp and dry throughout, about 2-3 hours
22: * May substitute grated orange peel and 1/2 tsp cumin
23: Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Emory!rahul
24: Net!watson@sunshine
25: Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp
26: idiscover
27: co
28: uk/pub/food/mealmaster/recipes/mmdja006
29: zip