1 1/2 teaspoons Active dry yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Wheat bran
1 3/4 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 Garlic cloves — minced
3 tablespoons Chopped fresh parsley
1 1/4 cups Water
Add all ingredients in the order suggested by your bread machine manua
l and process on the basic bread cycle according to the manufacturer’s directions.
use White bread setting.

Let the loaf cool before slicing. Serve plain or toasted.

Soup base:
1 can chicken broth
1/4 c cooked shredded meat
1/4 c sliced bean curd
1/4 c sliced rehydrated wood ears
1/8 c sliced bamboo shoots

~~Seasonings~~
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
1/8 tsp ground black peppercorns
A few drops of sesame oil

~~Garnish~~
1/2 beaten egg
2 tbsp minced green onions

Combine the soup base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green
onions.

46 oz juice, pineapple, 1 can
4 c tea, brewed
3 c juice, apple
1/2 c juice, lemon
2 c ginger ale

In a gallon container, combine pineapple juice, tea, apple juice and
lemon juice; mix well. Store in refrigerator. Add the ginger ale
just before serving.

Yield 30 Servings

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

1 (12-oz) can lemonade, Frozen Concentrate, thawed
1 (12-oz) can limeade, Frozen Concentrate, thawed
1 c Powdered sugar
4 Whole smilin’ egg whites
6 c ice, Crushed
1 Quart (4-cups) club soda
Chilled
Lime, Slices
Coarse salt

In 4-quart not-metal container, combine lemonade and limeade
concentrates, powdered sugar, egg whites and crushed ice; mix well. Cover;
freeze, stirring occasionally. Remove container from freezer 30 minutes before
serving. Spoon 2 cups slush mixture into blender; add 1 cup club soda.
Cover; blend until frothy. to serve, rub rim of glass with lime slice
and dip in coarse salt; fill glass. Garnish with lime slices.

YIELD 24 (1/2-cup) servings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

4 lbs. beef round steak, cut in 1 inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts, drained and sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water
chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

1 measure of fresh lime juice
2 measures of grenadine
3 measures of dark rum
4 measures of soda water
1 ds angostura bitters
1 nutmeg,Freshly Grated
1 ice

Fill the glass with ice and add a dash of the bitters. Fill with the rest of the ingredients and then grate a little nutmeg on top.

1 pkg. Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach, frozen chopped, or steamed
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. fresh basil (dry 1 tbsp. Basil)
1/4 cup Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).

1 cn (12-oz) orange juice, Frozen - concent,rate
1 cn (6-oz) lemonade, Frozen - concentrate
1 cn (18-oz) pineapple juice
6 c water
6 pt cranberry juice cocktail

Add water to frozen concentrates as directed on cans. Mix all
ingredients well. Serve in punch bowl over ice. Yield 50 servings.

Yield 50 Servings