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
16: Stir in remaining 1 cup toasted coconut
0: Preheat oven to 350 degrees
1: Generously spray three 9- inch cool cake pans with cooking spray and lightly flour them
2: Spread coconut on ungreased jelly-roll pan and toast in oven until it begins to brown slightly
3: Stir often and set aside
4: In a medium bowl, beat egg whites until stiff but not dry
5: Set aside
6: In a large mixing bowl beat together butter, sugar, vanilla, and coconut flavoring
7: Add egg yolks one at a time and beat well after each
8: Combine flour and baking soda
9: Add to creamed mixture alternately with buttermilk
10: Fold in egg whites and 1 cup toasted coconut
11: Divide batter evenly among prepared pans
12: Bake 25 minutes or until toothpick inserted in center comes out clean
13: Remove layers from pans and cool on rack
14: Frosting: combine cream cheese, butter and confectioners' sugar
15: Beat until smooth
17: Recipe By :THE DESSERT SHOW SHOW #DS3006 Posted to MC-Recipe Digest V1 #259 Date: Sat, 26 Oct 1996 00:12:08 -0400 From: Meg Antczak <meginny@node1
18: frontiernet
19: net>