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: Preliminaries Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe) Preparations 1
1: soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened
2: Rinse with cold water
3: 2
4: halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom
5: 3
6: cut the pears into thin julienne strips
7: 4
8: cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips
9: 5
10: cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste
11: Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well
12: Finally, toss the mixture with oysters and pear strips and season with salt
13: This is the stuffing
14: 6
15: Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi
16: stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries)
17: After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover From Gemini's MASSIVE MealMaster collection at www
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