2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
2 : tb Sun-dried tomatoes; finely
-chopped : -chopped
2 : tb Balsamic/red vinegar
1 : ts Dijon mustard
1 : Garlic clove; minced
1/2 : c Tahini
1/3 : c Lemon juice
1/4 : c Extra-virgin olive oil
1/4 : c Water
1 : Garlic clove, minced
1/2 : ts Ground cumin
1/4 : ts Hot pepper sauce
1/4 : ts Salt
1 : tb Vegetable oil
2 : lg Yellow onions; chopped
4 : Cloves (large) -or-
8 : Cloves (small) garlic;
-chopped : -chopped
1 : lg Eggplant; about to
-1/2 : pounds; peeled and
-minced : -minced
1 : lb Mushrooms; minced
1 : lb Lean ground turkey breast
1 : cn (32-oz) tomato sauce
2 : tb Chili powder
2 : tb Ground cumin
4 : ts Paprika
1 : ts Cayenne pepper
Salt : Salt and pepper to taste
1 : lb Cooked kidney or pinto beans
1/2 : c Cracked wheat
1/4 : lb Green beans
1 : sm Zucchini
1 : sm Carrot, peeled
1/2 : Granny Smith apple, peeled
1/2 : c Canned chick peas, rinsed
And : And drained
1 : tb Onion, minced
1 : tb Sesame tahini or peanut
Butter : Butter
1 : /2 tb Canola oil
1/2 : ts Curry powder
1/2 : ts Chili powder
1/2 : ts Salt
Server : Server grinds black pepper,
To : To taste
1/2 : c Bread crumbs
1/2 : c Warm water
1 : pk Yeast
2 : c Lukewarm milk
1/2 : c Melted butter or salad oil
1 : ts Salt
1 : ts Sugar
2 : c Flour
2 : Eggs (at room temperature)
1 : pn Baking soda
0: * To make gingered whipped cream: Fold 2 T minced crystallized ginger into 2 to 2 1/2 cups slightly sweetened whipped cream
1: Stir togather flour, baking powder, soda, and cinnamon
2: In another bowl, beat butter and sugar with electric mixer until fluffy
3: Beat in eggs one at a time, mixing well after each addition
4: Beat in bananas, ginger and peel
5: Stir in flour mixture and buttermilk just until completely blended
6: Pour into a buttered 9" square cake pan or 9" by 5" loaf pan
7: Bake in a 350F oven until cake is golden brown and center springs back when lightly pressed, about 45 minutes for cake pan, 50 minutes for loaf pan
8: Cool cake completely
9: (If making ahead, wrap airtight and store room temp up to 1 day
10: ) Cut into slices, squares, or shapes with cookie cutters
11: If using whipped cream, place dollops on individual plates; top with pieces of cake
12: Dust lightly with cinnamon and/or powdered sugar pressed through a sieve
13: Garnish with crystallized ginger (cut into shapes) and mint if desired
14: Per serving: 302 cal, 8
15: 8 g fat (26%), 5
16: 3 g pro, 262 mg sod, 67 mg chol Reprinted from Sunset Magazine, May 1996
17: Posted to MM-Recipes Digest V3 #239 Date: Sun, 1 Sep 1996 23:14:18 -0700 From: Julie Bertholf <jewel1@ix
18: netcom
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