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: DIRECTIONS Slice beef across the grain 2"X 3" in size and 1/4" thick
1: Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder
2: Combine beef and the rest of the ingredients and marinade 1 hour
3: Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef
4: Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven)
5: Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time
6: Fry until crispy on the outside and around the edges
7: Drain on a cake rack over paper towels
8: Keeps up to 1 week in an airtight container at room temperature
9: Serve alone or with cooked sticky rice
10: NOTE: Tenderize beef lightly with a mallet if using other cuts of beef
11: Be sure to drain the oil well
12: Any excess may become rancid
13: Cool completely before storing
14: Posted to MM-Recipes Digest V3 #293 Date: Wed, 23 Oct 1996 20:23:36 -0400 From: Wes King <kingman@orl
15: mindspring
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