Sub : Sub )
2 : lb Spaghetti
3 : Tomatoes; diced
8 : oz Medium Cheddar cheese
-- : -- shredded
2 : Cucumbers; diced
1 : bn Green onions; diced
-- : -- (or 1 md. regular onion)
1 : Green pepper; chopped
1 : Jar Salad Supreme/McCormick
8 : oz Bottle Italian dressing
Chopped : Chopped ham (opt'l.)
3 : oz Whole-wheat spaghetti
1 : Zucchine, thinly sliced
1/4 : c Celery; chopped
4 : oz Mushrooms; thinly sliced
1/3 : c Tomato juice
1 : /2 ts Garlic/herb dressing mix;dr
1 : ts Oil
1 : ts Lemon juice
SALAD: : SALAD:
8 : oz Uncooked spaghetti, broken
-into : -into thirds
6 : Green onions, cut into 1/4
-inch : -inch pieces
4 : Italian plum tomatoes, cut
-in : -in half lengthwise, sliced
4 : oz Mozzarella cheese, diced
(1 : (1 cup )
DRESSING: : DRESSING:
1/4 : c Olive oil
1/4 : c Balsamic vinegar
1 : ts Sugar
1/2 : ts Dried basil leaves
1/4 : ts Salt
None : None
1 : Eggplant/ peeled and diced
1 : lg Onion/ chopped
1/4 : c Mushrooms/sliced
1/2 : c Drinking wine
2 : 4 cloves of garlic/pressed
lg : lg Bottle prepared spaghetti
Sauce : Sauce
Spices : Spices to taste(I use tsp of
Basil, : Basil, oregano, pepper)
1/2 : c Onion slices
2 : tb Olive oil
1 : lb Ground beef
2 : Garlic cloves; minced
2 : lb Canned tomatoes; 4 cups
16 : oz Canned tomato sauce; 2 cups
3 : oz Canned mushrooms; 2/ cup
1/4 : c Parsley
1 : /2 ts Oregano
1 : ts Salt
1/4 : ts Thyme
1 : Bay leaf
1 : c Water
1 : Touch of garlic
1 : c Chopped onion
1 : lb Ground beef
3 : cn (16-oz) tomatoes; cut up
1 : cn (6-oz) tomato paste
1 : tb Brown sugar
1 : ts Salt
1/4 : ts Dried thyme; crushed
1 : Bay leaf
2 : c Water
2 : lb Ground round
2 : tb Oil
1 : cn Stewed tomatoes; (4 ounces)
-cut : -cut up
6 : oz V-8 juice
1 : lb Jar Prego Spaghetti Sauce
1 : Env onion soup mix
1/2 : c Grape jelly
1 : lb Ground Beef
1 : Onion -- chopped
2 : To 3 Cloves Garlic -- minced
2 : 15-Oz Cans Tomato Sauce
2 : 6-Oz Cans Tomato Paste
1 : tb Italian Seasoning -- or
More : More
1 : ds Ground Oregano
1/2 : ts Salt
1/4 : ts Black Pepper
1 : Or 2 Glugs White Wine
x : x Water for saute (or your
Favorite, : Favorite, but compatible
1 : c Chopped onion
2 : Cloves garlic, minced
1 : cn Chopped peeled tomatoes,
With : With liquid (14oz)
1 : cn Tomatoe sauce (8oz)
1 : tb Parsley
1 : Bay leaf
1/2 : ts Oregano
1/4 : ts Sugar
1/4 : ts Salt
1/8 : ts Pepper
1 : c Cooked bulgur
2 : cn (46 oz) tomato juice
24 : oz Tomato paste
1 : lg Onion, cut into eighths
2 : sm Hot peppers, split and
-sliced : -sliced
6 : Cloves garlic, minced (up to
-8) : -8)
1 : tb (heaping) brown sugar
1 : Stalk celery, chopped
1 : Green pepper, cut into
-eighths : -eighths
2 : ts Salt
2 : ts Oregano
2 : ts Basil
2 : lb Hamburger or hot Italian
-sausage : -sausage
2 : md Onion
1 : Green pepper
3 : Stalks celery including the
-tops : -tops
2 : Cloves of garlic (I use LOTS
-more) : -more)
2 : lb Extra lean ground beef (up
-to : -to 3)
2 : lg Cans tomatoes
5 : Bay leaves
1 : Teas oregano (I use more)
1 : cn (3-oz) tomato paste
1 : cn (3-oz) tomato sauce
1 : cn Tomato paste
2 : cn Stewed or diced tomatos (one
-of : -of each if I have both)
1 : cn Tomato sauce
Green : Green onions
Garlic : Garlic
1 : pk Ground beef
Crushed : Crushed red pepper
md : md Red onion
Basil : Basil
Salt : Salt
Oregano : Oregano
Pepper : Pepper (black and cayenne-to
-taste) : -taste)
2 : tb Brown sugar (it kills the
-acidity : -acidity from the tomatos!)
0: Recipe by: Kim Clegg Place raisins in medium bowl & pour boiling water over
1: Let plump 2 min
2: Drain, blot dry & allow to cool
3: MACHINE METHOD: Place cool water, salt, sugar, eggs, yolks, honey, oil, yeast & 3 c flour into the machine's pan, or in order stipulated by manufacturer
4: Put on dough mode or program
5: Dust in additional flour as dough forms a ball & seems wet enough to call for remaining flour
6: (Holding some flour back, as the dough matures through kneading, results in a better dough
7: On humid days, it is normal for the recipe to take a larger amount of flour
8: ) Before the second knead, add raisins
9: They should be added once the dough is formed, but with some kneading time left to incorporate them
10: If your machine will not allow you to do this, let it complete its dough cycle
11: Remove to a floured board & simply press the raisins in
12: Proceed to directions for forming loaves
13: see note 2 CONVENTIONAL METHOD: In large bowl, mix together warm water, salt, sugar & honey, and sprinkle with instant, rapid rise or quick-rise yeast
14: Beat in eggs, yolks & vegetable oil
15: Beat in 3 c of flour
16: If using an electric mixer, attach dough hook & knead with mixer or by hand for 8 - 10 minutes till dough is soft and elastic and leaves the side of the bowl
17: If dough is sticky, add small amounts of flour till dough is soft and no longer sticks
18: Sprinkle work surface with remaining 1/4 c flour
19: Let dough rest for 10 min on surface
20: Knead or press in raisins as evenly as possible, folding dough over raisins to tuck them in
21: Cover the dough with a damp clean towel
22: Let dough rest 20 minutes
23: Or, if allowing to finish rising overnight, place in large, oiled plastic bag and refrigerate overnight
24: If you see the bread rising, open bag, deflate dough & reseal
25: Next day punch down the bread & proceed as follows
26: TO FORM LOAVES: Work on baking sheet covered with foil or parchment & sprinkled with corn flour
27: For a traditional braid, divide dough into 3 15" long logs; for wreath, 3 18" logs; for turban, 2 18" logs 20% thicker at one end than at the other
28: For a braid, braid the 3 logs, pinch ends together & tuck under
29: For round wreath, braid & shape in a circle
30: Pinch ends together & tuck inside the round so they don't show
31: For turbans, starting at thicker end, coil bread into a round
32: At the end, pinch the tip & tuck under
33: In small bowl, mix together egg & yolk for egg wash
34: Generously brush bread with egg wash
35: Allow to rise 30-40 minutes
36: Brush again & sprinkle with sesame seeds, if desired
37: BAKING: 15 minutes before baking, preheat to 375
38: Bake 30-35 min, till crust is nicely browned & sounds hollow when tapped
39: Makes 16 slices
40: Kim Cleg Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@prodigy
41: net> on Aug 24, 1997