1 : c Vanilla wafer crumbs
3/4 : c Soft butter
2 : c Confectioners sugar
2 : Egg yolks
2 : Egg whites
1 : cn (9-oz) crushed pineapple;
-drained : -drained
1/2 : c Pecans or walnuts; chopped
Cherries : Cherries
1 : sm Onion; grated
1 : ts Cooking oil
1/2 : lb Ground beef, lean
1 : ts Salt
1 : ts Cumin
1 : Garlic clove; minced
1/4 : ts Hot sauce; to 1/2 ts.
18 : Tortillas; fresh
2 : c Cheese; shredded
0: In large 2 quart container, combine flour and yeast
1: Gradually add water and beat until smooth
2: Cover loosely; let stand in warm place until bubbly and sour smelling, about 2-4 days
3: Trasfer to 2 quart or larger plastic container with tight fitting lid
4: Refrigerate until ready to use
5: TO KEEP STARTER ALIVE: Once a week, stir in 1 tbls flour and 1 tbls lukewarm water
6: Beat until smooth
7: Cover loosely and let stand until bubbly, 12-24 hours
8: Cover tightly; refrigerate until ready to use
9: TO REPLENISH STARTER: For each 3/4 cup (1-1/4 cup) used, add 2/3 cup (1 cup) flour and 2/3 cup (1 cup) lukewarm water
10: Beat until smooth
11: Cover loosely and let stand until bubbly, 12-24 hours
12: Use or cover tightly and refrigerate until ready to use
13: SOURDOUGH TIPS: The sourdough starter should be the consistency of thin pancake batter; if needed, add enough water to get desired consistency before using
14: To assure accuracy, measure the starter while it is still chilled, then let it come to room temperature before using
15: It expands when warm
16: Submitted By GOOD FOOD 3/87 SHARED BY PAT STOCKETT POUR ALL Posted to MM-Recipes Digest V4 #285 by serge
17: cyr@sympatico
18: ca (Serge Cyr) on Oct 29, 1997