-MARILYN SULTAR FJVS25A --------------------------------REGULAR LOAF-------------------------------- 2 c White Bread Flour 1 tb Dry Milk 1 tb Sugar 1 ts Salt 1 ts Chives 1 ts Marjoram 1 ts Thyme 1/2 ts Basil 1 tb Butter 3/4 c Water 1 ts FAST RISE Yeast OR 2 ts ACTIVE DRY Yeast --------------------------LARGE LOAF (12 SERVINGS-------------------------- 3 c White Bread Flour 2 tb Dry Milk 2 tb Sugar 1 1/2 ts Salt 1/2 tb Chives 1/2 tb Margoram 1/2 tb Thyme 1 ts Basil 2 tb Butter 1 1/4 c Water 2 ts FAST RISE Yeast OR 3 ts DRY ACTIVE Yeast NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic. This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles. This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar |
-Marcy Cady KJCR38A 3 pk Jello -- (any flavor) (3oz) 1 c Whipping cream 2 1/2 c -Boiling water Boil water. Add gelatin and jello, stirring until dissolved very well. Add whipping cream and continue stirring. Pour into 8x8 pan and chill well. (You could adapt this recipe for any holiday. For Halloween I suggest using orange jello, and use pumpkin shaped cookie cutters. The little ones really like this recipe). Reformatted by: CLM, HCPM52C |
7 Or 8 ice cubes 1 cup Milk 1 large Scoop vanilla ice cream Blue food coloring -----TOOLS----- Blender Ice cream scooper Tall glass With an adult's help, grind ice cubes in blender. Add milk to crushed ice and lend on low speed for 10 seconds. Add one large scoop of ice cream and blend again for about 30 seconds. Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softner. Serves 1 downy dude. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
8 tb Butter or margarine -- melted 24 Cocktail franks 1/2 c Mustard 1/2 c Mayonnaise Toothpicks Cotton balls Recipe by: Creepy Cuisine, Lucy Munroe Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter. Broil the franks until they are evenly browned, turning them 2 or 3 times. While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax. Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surrounded by franks. Penny Halsey (ATBN65B). |
Clear plastic or latex -gloves Twist ties Scissors Flavored drink mix, regular -or sugar-free Gummy worms (optional) If the gloves have a powdery residue inside them, turn them inside out and soak in warm water or wipe with soapy water and rinse. Allow gloves to dry. Or, turn gloves inside out, leaving the powdery side on the outside. Mix your favorite fruit drink (sugar-free liquid freezes better than liquids with sugar) and pour into the gloves. Add enough drink to fill the gloves loosely but not so full that the fingers will not move. Fasten the gloves with the twist ties. Place paper towels on a cookie sheet and lay the hands on the paper towels. Freeze. When the hands are frozen sol- id, carefully cut off gloves with scissors. Float hands in a bowl of punch for scary fun. If you wish, you may add gummy worms to the juice before freezing. Source: Better Homes & Gardens 10/95 |
1 cn Cinnamon 1 Jar applesauce Drain the moisture from the applesauce for 10 or 15 minutes (or longer if necessary) by putting it in a colander or strainer which you've lined with a coffee filter (or something similar). Pour the whole container of cinammon into a bowl and add just a little applesauce at a time; stir; keep adding but check carefully each time; until you have a VERY STIFF dough. Roll out the dough between two sheets of waxed paper until it's around a quarter inch thick, then cut it with cookie cutters. Make holes in the dough cutouts with drinking straws. Put the cookies in a very low oven (only about 175-200 degrees F) for several hours; watch carefully so they don't burn (if they start to, lower oven). Or you can air-dry them for several days, turning them over carefully each day. When COMPLETELY DRY, put ribbons thru the holes and hang on the tree. Submitted By [email protected] (PATRICIA C. EMPSON) On TUE, 28 NOV 1995 134204 -0500 |