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: FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food for people who've accomplished great things
1: The Scene: the crew has accomplished projects like cleaning out the gargage, layhing the tile floor in the kitchen, freezing 12 bushels of peaches
2: Now theydeserve a long soak and a special treat
3: You have just the righ combination of food and ricnk to revive them as they enjoy the hot water
4: ~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato juice (purchased) ~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in advance) Boil water
5: Add onions
6: Boil rapidly one minute
7: Remove the onions from the heat and drain in a colander
8: Rinse in cold water
9: When they are cool, trim the stem and root ends and slip off the outer skins
10: Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown sugar, salt and pepper in a sauce pan
11: Add peeled onions, cover and cook over medium low heat about 25 minutes until the onions are tender
12: Cool in liquid
13: If there is too much liquid remaining after the onions have cooled, remove the cover and boil again until the liquid is a syrup
14: Cool, ocver and refrigerate for 2 days ro more to mellow and blend the flavors
15: Turn onions in the syrup 2 3 times per day
16: Serve either hot or at room temperature with toothpicks in each onion ~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed Blend the cream cheese with the 1/2 cup beer on high speed in a blender for 7 seconds
17: Add garlic powder, the 1/4 cup beer and dill pickle
18: Blend 10 seconds more
19: Add the chedar cheese and blend another 10 seconds
20: Refrigerate until ready to use
21: ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp Hungarian paprika 1 tsp dry mustard Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese
22: Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard
23: Packthe mixture into a crock or shape it into a roll decorated with chopped parsley
24: Serve chilled
25: ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream
26: Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper
27: Store the pate well covered with plastic wrap or aluminum foil
28: Refrigerate until ready to serve
29: Spread on thin slices of black rye bread or crips bread
30: [ Food for Wet Fingers, Sharon R
31: Hines
32: 11/81
33: ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=- From Gemini's MASSIVE MealMaster collection at www
34: synapse
35: com/~gemini