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 soup pot (about 5-quart capacity), heat 2-1/2 quarts of water to a boil
1: Meanwhile, sort and rinse the beans
2: Add beans to the boiling water
3: [1] To soak more than 12 hours
4:
5:
6: Boil the beans for 2 minutes; remove from heat
7: Cover and soak 12 hours or overnight
8: [2] To quick soak
9:
10:
11: Boil the beans for 3 minutes; turn off heat but keep pot on burner
12: Cover and soak from 1 to 4 hours
13: Rinse and drain thoroughly
14: Place drained, soaked beans in the soup pot
15: Add water, oil and some salt
16: Boil gently with lid tilted 20 to 25 minutes or until beans are tender
17: Makes 6 cups
18: Leftover beans may be packaged in freezer for 3 months
19: 1 cup dry makes about 3 cups cooked beans
20: 1 pound dry makes about 6 cups cooked
21: Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@wizard
22: ucr
23: edu> Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest #133 From the MasterCook recipe list
24: Downloaded from Glen's MM Recipe Archive, http://www
25: erols
26: com/hosey
27: