1 : lb Rice
Water : Water
2 : c Santen; (coconutmilk)
Salt : Salt
1/4 : ts Koenjit; (this spice makes
-the : -the rice yellow, it is not
-saffran). : -saffran).
1/4 : ts Serehpowder
2 : Lemon leaves
Parsley : Parsley
Little : Little onions to taste
Cucumber : Cucumber
2 : Eggs
4 : Eggs; seperated
1 : qt Milk
1/8 : ts Salt
1/4 : c Flour
3/4 : c Sugar
Nutmeg : Nutmeg
See : See instructions
2 : c Unbleached flour
1/2 : ts Salt
1/2 : c Instant dry milk
1 : tb Baking powder
1 : /2 tb Solid shortening
3/4 : c Water
Vegetable : Vegetable oil for frying
Butter, : Butter, honey, and fresh
-lemon : -lemon juice
---Taco : ---Taco Filling---
1 : lb Ground beef
1/2 : c Onion, chopped
1/2 : ts Salt
Pepper : Pepper to taste
2 : cn (15 oz) ranch or chili-style
-beans, : -beans, undrained
4 : c (16 oz) cheddar cheese,
-shredded : -shredded
1 : cn (4 oz) green chilies, diced
2 : Tomatoes, chopped
Lettuce, : Lettuce, shredded
Salsa : Salsa
2 : c Flour
2 : tb Sugar
2 : ts Baking powder
1 : ts Salt
1/2 : c Shortening
1/3 : c Ice water
1 : c White flour
1/2 : c Whole wheat flour
1 : tb Sugar
1/2 : ts Baking powder
1/4 : ts Salt
1/2 : c Honey
Vegetable : Vegetable oil
0: Crush strawberries, one layer at a time
1: Measure 1 cup into large bowl
2: Add pineapple and lime juices
3: Add sugar and mix well
4: Let stand 10 minutes
5: Stir in liquid fruit pectin and rum or orange juice
6: Continue to stir for 3 minutes until most of sugar is dissolved
7: Pour into clean jars or plastic containers
8: Cover with tight lids and let stand at room temperature until set (may take 24 hours)
9: Store in freezer
10: If used within 3 weeks jam may be stored in refrigerator
11: Makes 4 cups Typed in MMFormat by cjhartlin@msn
12: com Source: Canadian Living Magazine Dec
13: 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email
14: msn
15: com> on Nov 18, 1998