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: (ROASTED CALABAZA AND APPLE BISQUE WITH RUM AND TOASTED ALMONDS)
1: Preheat the oven to 350~
2: Spread the garlic and calabaza in a roasting pan, drizzle with butter if using, and 1 cup of the stock
3: Roast for 20 minutes
4: Add the apples to the pan, stirring to coat, and roast for 30 to 40 minutes more, until vegetables are very tender
5: Set aside
6: Heat the oil in a large, heavy skillet over medium heat
7: Saute the onion until soft, about 5 minutes
8: Stir in the nutmeg, cinnamon, and allspice, and cook 2 minutes more
9: Add the rum, increase heat to high, and boil until it is reduced by half and no longer has a raw alcohol smell, about 2 minutes
10: Set aside to cool slightly
11: Working in batches, puree the roasted apples, calabaza and garlic and the sauteed onion mixture in a blender or food processor (a blender works best), moistening as necessary with stock
12: Combine it in a large saucepan with the remaining stock, and season to taste with salt and pepper
13: To serve, ladle the soup into bowls
14: Garnish each portion with 1 tb of cream and a sprinkling of almonds
15: Source: Adapted from Chef Susan Ferry
16: The Miami Herald
17: MM Waldine Van Geffen vghc42a@prodigy
18: com
19: Posted to MC-Recipe Digest by "M
20: Hicks" <nitro_ii@email
21: msn
22: com> on Feb 4, 1998