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: * trimmed of fat and membrane and cut in chunks ** or 1 tsp
1: dried, soaked in warm water for 30 minutes, drained and minced *** 1 28-oz
2: can plum (Italian-style) tomatoes, drained and chopped Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand
3: Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows
4: Place pork in a food processor and using an on/off motion, process until it is ground
5: Alternatively, chop pork with a sharp knife
6: Set aside
7: In a heavy, medium-sized saucepan, heat oil over medium high heat
8: Add garlic and stir-fry for 1 to 2 minutes, or until browned
9: Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds
10: Add the pork and stir-fry for about 1 minute, or until browned
11: Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high
12: Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously
13: Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened
14: Serve with sticky rice
15: Serves 4 as a main dish or 6 in combination with other dishes
16: 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL
17: From "Eating Well", Jan/Feb, 1992
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini