2 : c Sugar
1 : c Water
LISA : LISA HLAVATY FDGN81A-----
8 : Chicken breast halves
Flour : Flour or corn tortillas
Skinned : Skinned and boned
Chopped : Chopped tomatoes
4 : oz Picante sauce or salsa
Salsa : Salsa
1 : bn Cilantro -- finely chopped
Chopped : Chopped onions
1 : Tomato -- cubed
Sliced : Sliced olives
1 : ts Garlic salt
Grated : Grated cheese
2 : tb Oil
Gaucamole : Gaucamole
1 : ts Coarsely ground pepper
Sour : Sour cream
2 : c SHORT GRAIN RICE
2 : oz FRESH GINGER ROOT
4 : tb RICE VINEGAR
1/4 : ts SALT
1 : tb POWDERED WASABI
1 : LEMON OR LIME
1 : 3" PIECE OF KONBU (KELP)
2 : c WATER
3 : tb SUGAR
5 : tb RICE VINEGAR
1 : /2 ts SALT
KIKOMAN : KIKOMAN SOYA SAUCE
1 : sm ENGLISH CUCUMBER
RAW : RAW TUNA
10 : SHEETS OF NORI
OTHER : OTHER FILLINGS
2 : c Rice
2 : c Boiling water
3 : Dried mushrooms
2 : tb Brown sugar
1 : sm Burdock root (optional)
1 : tb Soy sauce
1/2 : c Chopped carrots
1/2 : ts M.S.G.
1/2 : c Chopped string beans
1 : ts Salt
1 : /2 c Water
3 : tb Vinegar
1 : ts Salt
1 : /2 tb Sugar
1 : ts M.S.G.
1/4 : c Rice vinegar, -=OR=- 3 tb
-- : -- mild white vinegar
3 : 1/2 tb Sugar
2 : 1/ ts Salt
1 : /2 tb Mirin -=OR=- tb pale
-- : -- dry sherry
1/2 : ts Soy sauce
2 : c Japanese white rice, washed
1 : 2" square of kombu, cut with
-- : -- cut with a heavy knife &
-- : -- washed
4 : c Rice;Short Grain
4 : Water;cups
4 : ts Sugar
1/2 : c Vinegar;Rice or mild white
6 : tb Sugar
4 : ts Salt
4 : ts Mirin or Dry Sherry
2 : c Japanese white rice
2 : 1/ c Water
1/3 : c Mirin (rice cooking wine)
3 : tb Rice vinegar
1/2 : ts Salt
1 : c Short grain rice
2 : c Water
3 : tb Rice vinegar
1 : -(up to)
2 : tb Sugar (depending on how
-sweet : -sweet you like the rice)
1/2 : ts Salt
0: Measure the dough ingredients into the container of the bread machine in the order given
1: (Reverse the order in machines which call for adding the liquids last of all)
2: Set the machine to the Dough cycle and press Start
3: About 1 1/2 hours later, when the dough is ready, coat a work surface lightly with nonstick cooking spray
4: Turn the dough out onto the surface and pat and roll out to about 16 by 20 inches
5: Spread with the butter and sprinkle with the cherries, raisins and nuts
6: Mix the sugar and cinnamon and sprinkle over
7: Roll the dough up to enclose the filling, starting from the 20-inch side
8: Seal the roll
9: Place on a lightly greased baking pan and pinch the ends together to make a wreath shape
10: With a pair of scissors make cuts almost all the way through the roll from the outside toward the center every 1/2 ~inch
11: Pull the cuts outward and lay dough down with a cut side up
12: Let rise in a warm place for about 45 minutes, until puffy
13: Preheat the oven to 375 degrees
14: Bake the tea ring for 20 to 25 minutes until golden
15: Remove from the oven and cool on a rack
16: Frost with a powdered sugar and milk icing, if desired
17: Serve warm
18: Makes about 8 servings
19: Posted to MM-Recipes Digest V3 #300 Date: Sat, 2 Nov 1996 14:21:26 +0000 From: Linda Place <placel@worldnet
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