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: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F
1: OVEN 1
2: PLACE BUTTER OR MARGARINE IN MIXER BOWL
3: WHIP AT MEDIUM SPEED UNTIL CREAMY
4: ADD GRATED PARMESAN CHEESE TO BUTTER OR MARGARINE
5: MIX THOROUGHLY
6: 2
7: SLICE EACH LOAF IN HALF LENGTHWISE
8: PLACE 5 HALF LOAVES ON EACH PAN
9: SPREAD EACH LOAF WITH ABOUT 2 OZ (1/2 CUP) GARLIC-BUTTER MIXTURE
10: 3
11: HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN
12: CUT EACH HALF LOAF INTO 8 SLICES
13: 4
14: SERVE HOT
15: * ALL NOTES ARE PER 100 PORTIONS
16: NOTE: 1
17: IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED
18: EACH PORTION: 2 SPLIT ROLLS
19: NOTE: 2
20: IF NOT SERVED IMMEDIATELY, HOLD UNDER INFAR-LIGHTS OR IN ROLL WARMER
21: Recipe Number: D00701 SERVING SIZE: 2 SLICES From the <Army Master Recipe Index File> (actually used today!)
22: Downloaded from Glen's MM Recipe Archive, http://www
23: erols
24: com/hosey
25: