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: 1
1: Prepare a charcoal fire or preheat a gas grill
2: 2
3: In a food processor, combine cilantro, parsley, garlic, paprika, cumin, salt and pepper; process until herbs are finely chopped
4: Add yogurt and lemon juice; process until smooth
5: Scrape into a medium bowl, add lamb and toss to coat
6: Cover with plastic wrap and marinate in the refrigerator for 20 minutes
7: 3
8: Thread lamb and orange slices alternately onto 4 or 8 skewers
9: Discard marinade
10: 4
11: Using a long-handled barbecue brush, coat the grill rack lightly with oil
12: Grill kebabs, turning occasionally, until cooked to desired doneness - 7 to 10 minutes for medium-rare
13: Serve immediately
14: 255 Cal, 27 G Pro, 7
15: 0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4
16: 0 G Fiber Reprinted From Eating Well Magazine website
17: Posted to MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@ix
18: netcom
19: com> on Nov 03, 1997