2 : pk Yeast
2 : c Water
1/2 : c Sugar
2 : ts Salt
6 : 1/2 -(up to)
7 : c Sifted flour
1 : Egg
1/4 : c Soft shortening
2 : c All-purpose flour
1 : pk Active dry yeast
1 : /4 c Milk
1/2 : c Butter
1/4 : c Sugar
1 : ts Salt
1 : Egg
1 : /4 c All purpose whole wheat
-flour : -flour
3 : pk Dry yeast
3 : /4 c Warm water ; (105 - 115^)
10 : c All-purpose flour
6 : Tbl sugar
6 : Tbl stick margarine; melted
1 : Tbl salt
2 : Eggs; lightly beaten
Vegetable : Vegetable Cooking Spray
1 : lb Firm tofu; mashed
1 : c Quick rolled oats
1/2 : c Wheat germ
1 : Onion (optional); finely min
2 : tb Onion powder
2 : tb Soy sauce
1/2 : ts Salt
1/2 : ts Basil
1/2 : ts Oregano
1/2 : ts Garlic powder
1/8 : ts Black pepper
Vegetable : Vegetable oil; for frying
2 : lb Ground beef; lean
1 : /2 oz Onion soup mix
1 : c Cream of mushroom soup
2 : c Of flour
1 : ts Of baking soda
1/2 : ts Of salt
3 : ts Of cinnamon
3 : Eggs beaten
2 : c Of sugar
1/2 : c Of salad oil
1/2 : ts Of vanilla
5 : c Of apples (peeled and sliced
1/2 : c Of chopped walnuts (optional
1 : 6 oz can peeled tomatoes
1/2 : ts Celery seed
2 : tb Juice from peeled tomatoes
2 : tb Dill relish
1 : tb Lea & Perrins
1/4 : ts Garlic powder
Salt, : Salt, to taste
2 : ts Wine vinegar
1/2 : c Chopped onion
4 : Eggs, hard boiled
1 : 6 /2 oz can tuna, mashed
2 : tb Mayonnaise (heaping)
2 : ts Poupon or creole mustard
1 : tb Olive oil
2 : ts Louisiana hot sauce
1 : tb Yeast
1 : ts Sugar
1/4 : c Cornmeal
3 : tb Whole wheat flour
3 : c White bread flour
1 : /4 c Warm water
2 : tb Applesauce
1 : lg Red bell pepper
1 : ct (6 oz) nonfat cottage
-cheese : -cheese
3 : Cloves garlic; minced
1 : tb Lemon juice
1/2 : ts Salt
1/4 : ts Pepper
1/4 : c Minced basil
1 : tb Snipped chives
2 : ts Dijon mustard; grainy style
Freshly : Freshly ground black pepper
1 : ts Fresh basil; finely chopped
1 : tb Shallots; finely chopped
1 : tb Chopped parsley
1/2 : c Raspberry vinegar
1/2 : c Fresh lemon juice
Salt; : Salt; to taste
0: SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic
1: When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma
2: Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth
3: Meanwhile, bring 4 quarts water to boil
4: Add 1 tablespoon salt and potatoes
5: Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done
6: Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta
7: Chop or crumble remaining sage leaves
8: Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes
9: Cook over medium-low heat until leeks are soft
10: Add cabbage, 1 teaspoon salt and a little water
11: It might be necessary to add cabbage in stages, letting some of it cook down before adding rest
12: Cover pan and simmer until cabbage is cooked
13: Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong
14: Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat
15: Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes
16: Season to taste with salt and pepper
17: Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese
18: Shake casserole so that vegetables and cheese can slip in among noodles
19: Add rest of pasta and cheese and finish with layer of cabbage
20: At this point, dish can be refrigerated until ready to bake
21: Bake at 425F about 20 minutes or until hot throughout and cheese is melted
22: If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through
23: Serve from baking dish
24: DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
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