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
0: From: hz225wu@unidui
1: uni-duisburg
2: de (Micaela Pantke) Date: Tue, 27 Jul 93 13:18:01 +0200 From: morrison@eng
3: auburn
4: edu (Kelly Morrison) Source: February 1990 edition of Southern Living magazine (page 108)
5: Author: Susan Cheek of Montgomery, Alabama
6: Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes
7: Combine remaining sugar, salt, butter, and shortening in a large bowl
8: Add boiling water, stirring until butter and shortening melt
9: Cool slightly
10: Add dissolved yeast, stirring well
11: Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth
12: Gradually stir in enough remaining flour to make a soft dough
13: Place in a well-greased bowl, turning to grease top
14: Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk
15: Punch dough down; turn dough out onto a well-floured surface, and knead several times
16: Shape into 2-inch balls, and place in 3 greased 9-inch round pans
17: Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk
18: Bake at 325 degrees F for 20 to 25 minutes or until golden
19: Yield: 3 dozen
20: Note: I'm only posting the basic recipe: the original had a number of variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and Sweet Pinwheel Rolls
21: The article also gave recipes for a number of fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and Chocolate-Cheese Filling; and one topping, Sugar Glaze
22: Check the magazine (or one of the yearly cookbook compilations) if you're interested in them (you can usually get the Southern Living cookbooks on sale at bookstores for about $7
23: 95, and IMHO, they're well worth the money!)
24: REC
25: FOOD
26: RECIPES ARCHIVES From rec
27: food
28: cooking archives
29: Downloaded from Glen's MM Recipe Archive, http://www
30: erols
31: com/hosey
32: