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: Butter a 9x13" baking pan
1: Set oven rack in center of oven and preheat to 350F
2: Beat butter and sugar until fluffy
3: Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together
4: Press mixture on bottom of buttered pan and bake for 20 minutes or until golden
5: Cool completely
6: (If using a food processor, process until ingredients are a coarse mixture
7: For pudding, beat egg yolks and set aside near stove
8: Whisk the sugar, flour and milk in a medium saucepan until free of lumps
9: Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil
10: Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well
11: Continue to cook 1-2 minutes, stirring constantly, until thick
12: Pour pudding into bowl and add vanilla nd butter, stirring until butter melts
13: If pudding has lumps, pour through a large, fine-mesh strainer
14: Chill, with plastic wrap pressed directly on surface of pudding, until ready to use
15: Beat cream cheese, sugar, vanilla and lemon juice just to blend
16: In seperate bowl, whip 1 cup cream to medium-stiff peaks
17: Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese
18: Set aside
19: Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks
20: Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce
21: Spread pudding over pineapple; spread whipped cream evenly over pudding
22: Chill well
23: To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted
24: Remove from heat, stir in vanilla
25: Drizzle in zigzags across cake's surface
26: Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098 Posted to EAT-L Digest by Angela Gilliland <novmom@JUNO
27: COM> on Jul 6, 1997