1 : tb Olive oil
2 : ts Honey mustard
2 : 1/ ts Lemon juice
2 : ts Red wine vinegar
2 : ts Capers -- rinsed and
Drained : Drained
Salt : Salt and freshly ground
Pepper : Pepper
4 : lg Eggs -- room temperature
6 : oz Mesclun or mixed salad
Greens : Greens
4 : sl Seven-grain bread
3/4 : c Alfalfa sprouts
2 : c Rice
4 : -(up to)
6 : c Water
4 : Eggs
Oyster : Oyster sauce
0: Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix
1: Knead well, occasionally sprinkling the dough with the remaining flour
2: Dough must be neither stiff nor soft
3: Roll the dough out into the size and shape of a round baking dish
4: Oil or grease and flour the baking dish and place the dough in it
5: Cover
6: Let it rise for 15 minutes
7: Prick with fork, starting 1 inch from the edge and making circles spaced 1 inch from another
8: If desired, brush with egg yolk
9: Bake in a hot oven (425 F) about 1 hour
10: When it is half done, set the oven on moderate
11: Serve Pogaca cut into a long narrow strip
12: Pogaca is often served hot as an appetizer instead of bread
13: Hot pogaca filled with sour cream is considered a particularly delicious specialty
14: Source: Lubica Blekic "Our Favorite Recipes" St
15: Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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17: com/~gemini