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
0: 1
1: Spray a large soup pot with Pam
2: Add the stock and bring to a boil
3: Turn down the heat to medium-low, and add the rice and blanced almonds
4: Cover and let cook slowly for 30 minutes
5: 2
6: Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter over medium heat
7: Add the onion, and saute until it starts to soften, about 3 1/2 minutes
8: Lower the heat slightly, and add the garlic
9: Continue cooking, stirring constantly, to soften the garlic for about 20 seconds
10: Stir in the sherry, then crumble in the almond paste a bit at a time
11: Remove the skillet from the heat, and whisk well to smooth it out
12: 3
13: Lower the heat under the stock to the barest possible simmer
14: Add the onion mixture, the orange zest, and evaporated skim milk
15: Let cook to blend flavors, 10 minutes more
16: 4
17: Puree the soup, in batches, in a food processor, then put through a food-mill or power strainer
18: Season to taste with salt and white pepper
19: 5
20: Reheat just before serving, and serve, very hot, in small cups
21: Garnish soup with toasted almonds and the merest bit of orange zest
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini