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
THE : THE RICE: (about 6 cups)
2 : c Japanese rice (I use Kohuko
-Rose) : -Rose)
2 : 1/ c Water
0: Combine first 6 ingredients in a bowl; make a well in center of mixture
1: Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened
2: Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray
3: Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean
4: Cool in pan 10 minutes on a wire rack
5: Remove from pan; cool 20 minutes on a wire rack
6: Slice the loaf into 16 (1/2-inch-thick) pieces
7: Cut each slice diagonally in half, and place on a baking sheet
8: Bake at 275 deg for 1-1/2 hours
9: Turn oven off, and let the rusks cool in closed oven for at least 12 hours
10: Yield: 32 servings (serving size: 1 rusk)
11: Per serving: 75 Calories; 3g Fat (32% calories from fat); 2g Protein; 11g Carbohydrate; 12mg Cholesterol; 76mg Sodium NOTES : Try this for an easy gift: Package a batch of these treats in a decorative container or a bright-colored basket along with some gourmet coffee
12: Swedish Rusks are great for dunking
13: Store rusks in an airtight container
14: Recipe by: Cooking Light, Nov/Dec 1993, page 142 Posted to MC-Recipe Digest V1 #435 by igor@digex
15: net on Jan 28, 1997
16: