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: From: David Smith <david@dwsmith
1: demon
2: co
3: uk> Date: Sat, 31 Aug 1996 18:42:46 +0000 This recipe comes from "The Perfect Pickle Book" by David Mabey and David Collison - a good book for all sorts of pickles and chutneys
4: The recipe is not the authors' but, even better, is credited to Meena Patak
5: Those in the UK (and elsewhere?) will know of Pataks Pickles which are good quality Indian pickles and chutneys and are used, I believe, in many restaurants as well as being widely available in the shops
6: Meena Patak helps run the business but this recipe is apparently a domestic version she makes herself ~ so it comes with good credentials
7: I suppose you could just substitute lemons for limes although the size difference might change things a bit
8: Mix the soaked and roasted fenugreek, chile powder, turmeric, mustard seeds and salt in a large bowl
9: Make 2 cuts across the top of each lime so they are partially split into segments, taking care not to cut all the way through
10: Stuff each lime generously with the spice mixture
11: Heat the oil in a separate pan and toss in the chiles, cloves, cinnamon, pepper and asafoetida
12: As they begin to pop, pour the oil and spice mixture over the stuffed limes
13: Set aside to cool to room temperature before packing in jars (I can't decide what size/shape jars you'd use - and the recipe doesn't say - but wide, short jars would probably do the trick) This pickle should be left for 2-3 months before it is eaten
14: Well there it is
15: Sounds a bit unusual but worth a go
16: CHILE-HEADS DIGEST V3 #090 From the Chile-Heads recipe list
17: Downloaded from Glen's MM Recipe Archive, http://www
18: erols
19: com/hosey
20: