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: Butter 10 (6-ounce) custard cups or individual soufflé dishes sprinkle lightly with sugar; set cups aside
1: Whisk together 1 cup plus 2 tablespoons sugar, egg yolks, and flour in a medium saucepan
2: Gradually add milk and liqueur, whisking until smooth
3: Stir in coconut; bring to a boil, stirring constantly, until thickened
4: Remove from heat, and stir in vanilla
5: Cool
6: Beat egg whites at high speed with an electric mixer until foamy; gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form
7: Gently stir one-fourth of custard mixture into egg whites; add to remaining custard mixture
8: Spoon into prepared custard cups
9: Bake at 450° for 20 to 25 minutes or until puffed and golden, shielding with aluminum foil, if necessary
10: Serve immediately
11: Makes 10 servings
12: Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create their magnificent proportions
13: Here are a few helpful tips for high and mighty soufflés
14: •Separate egg yolks from whites while eggs are cold
15: •To make your soufflé rise higher, let egg whites sit at room temperature 20 minutes before beating them
16: •Beat egg whites until stiff but not dry
17: Lift beaters up from bowl to see if peaks hold their shape
18: •Fold egg whites into the soufflé mixture by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl
19: Give the bowl a quarter turn, and repeat folding and turning until mixtures are blended
20: Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol
21: com> on Jan 25, 1998