Adobe Bread(Brought Up From Ft. Sutter In Sacramento.)

• 1 cake yeast
• 3 c. warm water
• 1/3 c. oil
• 1/2 c. sugar
• 3 tsp. salt
• 1/2 c. powdered milk
• 4 c. whole wheat flour
• 1 c. white flour
• 3 large, ripe tomatoes
• 2 small bunches arugula (parsley-like but very spicy)
• salt and fresh ground pepper
• 6 thick slices good-quality country bread
• 2 cloves garlic
• extra-virgin olive oil
• 2 qt. boiling water
• 1 Tbsp. salt
• yellow or white cornmeal
• 1 large pkg. Rhodes frozen dinner rolls
• 1/2 c. butter, melted
• 1 c. brown sugar
• 1 large pkg. vanilla pudding (not instant)
• 2 Tbsp. milk
• 1 tsp. cinnamon
• 1 c. whole wheat flour
• 2 eggs
• 2 Tbsp. oil
• 1 c. nonfat yogurt
• 1 tsp. salt
• 1 tsp. soda
• 2 tsp. baking powder
• 1 Tbsp. sugar
• wheat germ (if desired)
• 4 1/2 c. flour
• 1/2 c. sugar
• 4 Tbsp. baking powder
• 1/2 lb. butter
• 2 c. buttermilk
• 2 c. white flour
• 1 tsp. salt
• 1 tsp. soda
• 1 1/8 c. buttermilk
• 4 c. potatoes, cooked and riced
• salt
• 1 1/2 c. flour
• 1/2 c. whipping cream
• 1/2 c. oil
• 2 Tbsp. sugar

1. Add salt, cream, sugar and oil to warm potatoes.
2. Cool before adding flour.
3. Chill.
4. Divide into balls and roll out one at a time, as thin as possible, adding flour as needed.
5. Bake on medium to hot griddle, turning often, until done.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=950609 (may not work)