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By Cocks C.

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Additional resources for Bordeaux: its wines, and the claret country

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Crust 2 cups 1/2 cup 1 pkg 1/4 cup 1/2 teaspoon 1/2 teaspoon Meat Topping 1 lb 2 cups 1/4 cup 1/2 small 1 teaspoon 1/2 1/2 small(6oz) can 1/2 small(12oz) can dash sifted all-purpose flour lukewarm water active dry yeast melted Crisco salt sugar lamb, ground fine onion, chopped fine fresh parsley, chopped fine bell pepper, chopped fresh mint leaves, chopped clove garlic, chopped tomato paste whole tomatoes, drained lemon juice salt and pepper to taste Preparation 1. Mix dough ingredients thoroughly 2.

3. Beat for 2 minutes with mixer on medium speed. 4. Add egg and 1/2 cup flour, beat 2 minutes on high speed. 5. Stir in enough additional flour to make a soft dough. 6. Knead until smooth and elastic. 7. Let rise in a warm place until doubled in bulk. 8. Punch down and divide into 8 equal pieces. 9. Shape each piece into a ball, then place on greased baking sheet and flatten into an 8" circle. 10. Let rest 15 minutes. 11. Bake at 400° F for 6 to 8 minutes until lightly brown. 12. Cool and wrap tightly until ready for use.

Saute noodles in butter over medium heat until lightly brown. 2. Add rice and continue to saute for a minute. 3. Slowly pour in chicken broth, bring to a boil and stir once with a fork. 4. Reduce heat, cover and simmer for 20 minutes. 5. Fluff pilaf with a fork, replace cover and allow to stand 5 to 10 minutes before serving Rice & Vegetables . . Previous | Contents | Next Bulghur Pilaf Wheat Pilaf, Brown Pilaf Bulghur Wheat with Vermicelli Stovetop Serves 4 Pilaf is a staple with Armenian meals.

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