2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: PREPARATION: Cut pork into 3/4-inch cubes
1: Mix the sherry and 1 tablespoon soy sauce together, and add to the pork
2: With your fingers rub the mixture into meat
3: Still using your fingers, roll the cubes in about 1/2 cup cornstarch until thoroughly dredged but not too thickly covered
4: (The fineness of the end result of this recipe depends on the meat's being crisp -- never soggy
5: ) Cut the carrot on the diagonal into 1/4-inch slices
6: Cut the green pepper in half; remove seeds and cut into 1-inch squares
7: Cut the pineapple slices into 1/2-inch wedges
8: Wash the Chinese mushrooms and soak in warm water for 30 minutes
9: Drain, remove stems
10: Cut into 1/2-inch strips
11: Smash, peel, and mince garlic
12: Combine garlic, carrots, green pepper, pineapple, and mushrooms
13: Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper
14: In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water
15: COOKING: Heat oil in deep fry pan to 375-degrees
16: Cook pork cubes a few at a time until very light brown, about 5 minutes
17: Stir with a chopstick occasionally so that the cubes do not touch each other
18: Drain on paper towels, and keep hot in low oven (200-degrees)
19: Repeat this process, cooking pork in hot oil until cubes float and are golden brown -- 2 to 3 minutes
20: (This double cooking insures that the meat will be crisp
21: ) Heat the water-vinegar mixture in small saucepan
22: In a medium-sized skillet or wok, heat 2 tablespoons of oil at high heat
23: Add vegetable-pineapple mixture and stir-fry for 4 minutes
24: Add the hot water-vinegar mixture to the vegetables and stir well
25: Add the cornstarch mixture, and cook and stir until thickened, about 1 minute
26: Pour sauce over pork cubes and mix
27: SOURCE: ORIENTAL COOKING by Schryver File ftp://ftp
28: idiscover
29: co
30: uk/pub/food/mealmaster/recipes/mmdja006
31: zip