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: In a large soup pot or dutch oven, heat the oil on medium heat
1: Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop
2: Add the garlic and cook, stirring occasionally, until tender, about 3 minutes
3: Add the mushrooms and cook until they begin to release thier liquid, about 2 minutes
4: Meanwhile open the cans of broth and tomatoes
5: Add the broth adntomatoes
6: Raise the heat to high
7: Cover the pot and bring the soup to a boil
8: Lift the lid briefly to add the Worcestershire and basil
9: When the broth comes to a rolling boil, add the tortellini
10: When the broth comes back to a boil, continue to cook for 3 to 4 minutes, or just until the pasta is tender
11: Serve at once, passing Parmesan cheese at the table to sprinkle on top, if desired
12: Serves 6, about 1 1/2 cups per serving
13: 202 cal
14: , 6 grams fat(trace sat), 29 grams carb
15: , 8 grams pro
16: , 676mg sodium, 12 mg cholesterol, 27mg calcium, 2 grams fiber Contributor: Freep, 1/14/97--Desperation Dinners Preparation Time: 20 mi Posted to MM-Recipes Digest V5 #019 by "Dick Smith" <rsmith3@flash
17: net> on Jan 19, 1998