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
0: This is one of my favorite frozen recipes
1: It's from a book I purchased eons ago called Creative Cuisine
2: I have made some changes to the original recipe
3: Dissolve sugar in water and cook stirring until sugar is dissolved
4: Cook to a heavy syrup
5: While it's cooking, whip egg whites until they form soft peaks
6: ( I do it in my electric beater) Now start pouring the hot syrup into the whites, always beating
7: Keep whipping until cool
8: Stir in the orange rind
9: Whip the cream in a bowl over a bowl of ice to make a chantilly
10: Add the Grand Marnier and fold it into the cold meringue
11: Line an oblong loaf cake pan ( medium size) with parchment in such a way that it overlaps the edges
12: Spoon mixture into prepared pan and tap it against the counter
13: Cover with the paper that is hanging to the outside
14: Freeze
15: Make a very lifht syrup with the 3 T sugar and water
16: Stir in rhe pulp and seeds of the passion fruit
17: Chill
18: Reheat before serving
19: About 45 minutes before serving, unmold ice cream and leave it in the refrigerator
20: Serve topped with the warm sauce
21: Any other fruit sauce is great over this dessert
22: You can add ground nuts to the ice cream,instead of the orange rind
23: Just use your imagination
24: Posted to MC-Recipe Digest V1 #739 by Leon & Miriam Posvolsky <miriamp@pobox
25: com> on Aug 13, 1997