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
0: FOR THE SOUP 1
1: Combine the split peas and vegetable stock in a large saucepan
2: Bring to a boil, turn down heat, and simmer briskly for 15 minutes
3: 2
4: While the peas are cooking, combine 3/4 of the powdered harissa spices with the garlic, mashing it thoroughly with a knife
5: Set aside in a small bowl
6: 3
7: Add the turnips and onions to the stock and cook 15 minutes more
8: Stir in the garlic and harissa mixture and the mustard greens
9: Lay the rosemary on the top and cover to keep warm
10: FOR THE MEV: 1
11: Bring the water to a boil; stir in the remaining harissa, couscous, and salt
12: Remove from the heat and let it stand for 5 minutes
13: 2
14: Fluff the couscous with a fork and add the pistachios and currants
15: Fill MEV or other 1-cup molds with the couscous mixture and press down hard
16: TO SERVE 4 PEOPLE: Remove the couscous from the molds and set in the middle of 4 hot soup bowls
17: Discard the rosemary sprig and ladle the soup around the couscous
18: Dust with just a little more harissa
19: NOTES : Please look at the description of MEVs, an acronym for Molded Ethnic Vegetables, in the Every Modern Means book before you attempt this recipe
20: Recipe by: Copyright c 1996 by Kerr Corporation Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow
21: net> on Feb 27, 1998