-Makes 5 waffles

Sprinkle yeast over warm milk, stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup mix per waffle.

From: Glorious Grub Cookbook By. Joan Stewart

In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.

Knead dough 5 to 10 minutes until smooth and satiny. Place in greased bowl, turn to grease top. Cover and let rise in a warm place until almost doubled 1 1/2 to 2 hours.

Punch dough down and divide into egg sized chunks, make into flattened rounds and let rise in a warm place. Deep fry until brown. Sprinkle with cinnamon and sugar. I take out whatever dough we need for a meal and refrigerate the rest, using as needed.

In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil and sugar. Beat for 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour, about 1 cup, to form a soft dough. Knead until smooth and satiny about 5 minutes, adding flour as needed to avoid sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in warm place until doubles, about 1 hour.

Punch dough down, turn onto floured board and divide into 12 pieces. Shape each piece into a smooth ball by gently kneading. Then roll each into a smooth rope about 18" long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet at least 12 by 15 inches, turning loose ends underneath. Let rise, uncovered, until puffy, about 25 minutes.

Meanwhile in 3 quart stainless steel pan (don't use aluminum), bring soda water mixture to boiling; keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered until all have been simmered.

Bake in preheated 425 degree oven for 12 to 15 minutes until golden brown. Transfer to racks.
May be frozen and reheated at 400 degrees for 10 minutes.

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.

Serve over duck.

Enjoy

Slice the beef across the grain into thin strips. Put the beef strips into a gallon ziplock bag and add the marinade and close bag. Squish the marinade into the beef and let sit for 30 minutes. Then add the 1 1/2 tbsp. oil, squish around again and let marinate another 30 minutes.

While beef is marinating, prepare the onions. Wash and slice all the green onions lengthways, then into 2 inch pieces. Mince garlic.

Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is 350 degrees carefully slide the beef strips into the wok. About 7 pieces at a time. Fry until the beef changes color and browns a bit. Remove from oil and drain on paper towels. When all the beef is cooked pour out all the oil into a pyrex safe dish except for 2 tbsp. When it's nice and hot again stir-fry the garlic and green onions. Takes about 2-3 minutes.

Before the onions are all the way cooked push them up to the sides of the wok and add the sauce. Stir until thick about 1 minute. Then add the beef and stir all together.

Follow the directions to fry the Maifun noodles. Serve the Mongolian Beef on top of the noodles or sticky rice.