1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive
1 package yeast; dry active
1 cup milk; scalded then cooled
1 cup sugar
1 cup butter or margarine
5 eggs; large
1 teaspoon vanilla extract
1 tablespoon lemon
1 Cup Water
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark
1 Cup Sugar
1 Teaspoon Onion powder
1 Tablespoon Salt
1/4 Cup Butter or margarine
1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed|Put water and cornstarch into blender on high speed
1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits|Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved.
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water|Combine dry ingredients. Make a well in the center and add oil,molasses and
water. Mix well. Divide