2 : lg Carrots
1/2 : c Butter or margarine
1 : Large onion, diced
1 : c To 2 c diced celery w/leaves
15 : c Toasted 1/2-inch bread cubes
1 : /2 ts Salt
1/4 : ts Black pepper
1 : tb Dried sage *
1/2 : c Chopped parsely
1 : c Turkey stock, water, or milk
3 : tb Onions; chopped
3/4 : c Celery; chopped
6 : tb Butter; melted
4 : c Day old bread crumbs
1 : ts Salt
1/8 : ts Pepper
1 : ts Thyme or sage
2 : tb Water or milk; (optional)
1/2 : c Non-iodized salt
1/2 : c White sugar
1 : qt Water
1 : lb Lean pork; such as shoulder
8 : oz Pork fat
Salt : Salt and pepper
1 : /2 oz Fresh breadcrumbs
Nutmeg; : Nutmeg; ground cloves
Mace; : Mace; thyme
Egg : Egg yolks
Sausage : Sausage skins
2 : tb Butter
1/2 : Onion; chopped
1 : Garlic clove; minced
2 : c Brocolli florets; cooked
6 : Eggs
1/2 : ts -Salt
3/4 : c Mozzarella; cubed
2 : ts Parsley; minced
2 : ts Onion green tops;
1/4 : Sl Red sweet red pepper (opt
1 : lg Onion
1 : lb Chicken necks and wings
1/2 : lb Beef short ribs
1/2 : lb Veal bones
1 : tb Salt
2 : Celery sticks
1/2 : sm Celery root (about 3 1/4 oz)
1 : md Bunch flat-leaf parsley
-(about : -(about 3 oz)
4 : md Garlic cloves
4 : Balck peppercorns
6 : c Water
1 : c Brown rice
2 : ts Olive oil or butter
1 : ts Salt
1 : tb Oil
1 : c Brown rice; short or
0: Melted margarine/butter if Desired In large bow;, combine 2 cups flour, sugar, salt and yeast; blend well
1: In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120-130 F
2: )
3: Add warm liquid and egg to flour mixture
4: Blend at low speed until moistened; beat 3 minutes at medium speed
5: By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls clenaly away from sides of bowl
6: On floured surface, knead 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, about 8 to 10 minutes
7: Place dough in greased bowl; cover loosely with plastic wrap and cloth towel
8: Let rise in warm place (80 to 85 F
9: ) until light and doubled in size, about 45 to 60 minutes
10: Punch down dough several times to remove all air bubbles
11: Divide dough in half
12: To make PAN ROLLS, lightly grease two 13x9-inch pans
13: Divide each half of dough into 16 equal pieces
14: Shape each into a ball, pulling edges under to make a smooth top
15: PLace balls, smooth side up, in greased pans
16: Cover; let rise in warm place until light and doubled in size, about 20-30 minutes
17: Heat oven to 400 F
18: Uncover dough
19: Bake at 400 F
20: for 16 to 20 minutes or until golden brown
21: Remove rolls from pans immediately; cool on wire racks
22: Brush with melted margarine
23: TIP: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight
24: Shape dough as directed in recipe; let rise a second time until light and doubled in size, about 25 to 35 minutes
25: Source: The Complete Pillsbury Book of Baking From the collection of K
26: Deck From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini