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: Here's one I'm going to place on my cooking page (http://www
1: startext
2: net/homes/bevku/show) later today
3: Thought I'd share it with y'all first
4: What to do with what you've got? Have the diced tomoatoes done first, add the tamari or soy and toss very lightly
5: Crank the heat up to high
6: Add all of the rice at once into the pan and start stirring almost immediately
7: Continue to stir the rice until it is lighty toasted and you can smell the wonderfulness of the grain
8: CAREFULLY add two cups of cold water, stir, then add the tomatoes
9: Bring to a boil and turn heat down to simmer
10: Cover tightly for 45 minutes
11: It will fill the house with such an aroma that your salavary glands will be working overtime
12: NOW what to do with this wonderful stuff you've just turned out? Serve as a side dish to whatever your main dish is or use as a bed for a a quick stir fry (using no fat at all, of couse) of green, yellow, red (whatever is inexpensive in your part of the country at the moment) some onions, spinach
13:
14:
15: make it YOUR own stir fry
16: Serve with a little tamari on the side
17: Tip: Don't EVER take the lid off of cooking rice
18: It takes 45 minutes for brown rice (as a rule) and 20 minutes for white rice
19: Lifting the cover just maeks things yikey and sticky and bleech
20: Keeping the cover on yields a fluffy rice virtually everytime
21: Posted to fatfree digest V97 #189 by Beverly Kurtin <bevku@who
22: net> on Aug 24, 1997