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Text File  |  1993-08-25  |  2KB  |  32 lines
  1.     *********************
  2.     ***** Rusk Buns *****
  3.     *********************
  4.  
  5.     Categories: Bread           OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:  72
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        3        ea    Eggs                                              
  14.        2/3      cup   Sugar                                             
  15.        1/2      cup   Lard                                              
  16.        1        pt    Milk - sweet                                      
  17.        1        pt    Water                                             
  18.        1        ea    Yeast cake                                        
  19.                       Flour                                             
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     Mix in morning and let stand about 1 hour until light, then knead into
  24.     loaf, let stand again until light. Roll out quite thin and cut with   
  25.     biscuit cutter. Let rise again until light. Bake in moderate oven 15  
  26.     to 20 minutes. This makes about 6 dozen buns.                         
  27.                                                                           
  28.     Source: Myrtle B. Moore, Lacarne Grange, Ottawa County, OH            
  29.  
  30.     *** Recipe Via Compu-Chef (tm) ***
  31.  
  32.