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: Kashmir's cuisine combines the area's plentiful fruits and nuts with the rich ingredients and sophisticated cooking style of the Moghuls
1: This rich stew makes a marvelous main dish
2: Serve it with rice or crusty breads
3: Cut meat in 1-inch cubes and set aside
4: Grind cashews with a little water to make a paste
5: Set aside
6: Heat oil in a large, heavy skillet over medium-high heat
7: Add cinnamon, cloves, cardamom and cumin seeds
8: Cook, stirring, until fragrant, about 1 minute
9: Add onion, ginger and garlic
10: Stir and cook until onion is soft, about 3 minutes
11: Add coriander, turmeric, paprika, cayenne and salt
12: Stir for a minute
13: Add lamb and stir-fry until it is no longer red
14: Add tomatoes and potatoes
15: Cook, stirring constantly, for 5 minutes
16: Add 1/2 cup water
17: Blend yogurt, cashew paste and remaining water and add to skillet
18: Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender
19: Skim off fat from surface
20: (May be prepared 1 day ahead
21: Cool, cover and refrigerate
22: Warm over medium heat before continuing
23: ) Add cream and peas and heat through
24: Sauce should be thick
25: If too thick, add a few tablespoons water
26: If too thin, boil to reduce
27: Serve stew in deep plates garnished with chives
28: PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber
29: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92
30: From Gemini's MASSIVE MealMaster collection at www
31: synapse
32: com/~gemini