1 : tb Butter
2 : Eggs, beaten
1/4 : c Cottage cheese
3 : c All-purpose flour
1/2 : ts Salt
2 : ts Baking soda
1 : tb Ground ginger
1/3 : c Golden raisins
1/3 : c Chopped mixed candied peel
1/3 : c Crystallized ginger, chopped
3/4 : c Molasses
3/4 : c Butter
1/3 : c Packed brown sugar
3 : Eggs, beaten
2 : tb To 3T milk
3 : c Flour
1 : ts Salt
1/2 : ts Each:allspice, nutmeg,
Cinnamon : Cinnamon
1/4 : c Sugar
1 : Stick butter, melted
1 : Egg beaten
3/4 : c Currents or raisins
1/3 : c Candied citron fruit
Yeast : Yeast mixture:
1 : tb Dry yeast
1 : tb Sugar
2/3 : c Warm milk
1/2 : c Warm water
1 : c Flour
Glaze: : Glaze:
2 : tb Milk
2 : tb Water
3 : tb Sugar
1 : lb Boneless lamb shoulder or
Breast, : Breast, cut into pieces, or
Use : Use ground lamb
1/2 : lb Lamb liver; cut into pieces
1/2 : c Water
1 : sm Onion; coarsely chopped
1 : lg Egg
3/4 : ts Salt
3/4 : ts Pepper, black
1/2 : ts Sugar
1/4 : ts Ginger, ground
1/8 : ts Cloves, ground
1/8 : ts Nutmeg, ground
1 : c Oats, rolled, old fashioned
1 : lb Lean ground beef
1 : Egg, slightly beaten
3 : tb Flour
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Minced onion
3 : tb Vegetable oil
1/3 : c Chicken broth
1 : 8-oounce can crushed
0: Mix first five ingredients
1: Stir in the next four ingredients
2: In another bowl, beat eggs, oil and vanilla
3: Stir into the flour mixture until batter is "just" combined
4: Spoon into well-greased muffin cups, fill to top
5: Bake at 350 deg F for 20 minutes
6: Recipe by: Suzy Lewis Posted to Bakery-Shoppe Digest V1 #230 by "Lewis'" <lewises@flatoday
7: infi
8: net> on Sep 12, 1997