Port Townsend Culinary Arts

2 cups all-purpose flour, or more if needed, 1 envelope Fleischmann's® RapidRise Yeast, 2

1 pound round steak, 4 tablespoons soy sauce, 4 tablespoons white sugar, 4 tablespoons white

2 red bell pepper, seeded and sliced into strips, 4 (8 ounce) boneless pork loin chops, 1/2

2 tablespoons grated fresh gingerroot, 2 tablespoons sesame oil, 1 tablespoon fish sauce or

2 tablespoons corn oil, 1 large onion,chopped, 4 large garlic cloves, chopped, 1 tablespoon

1/2 of an apple, 1 small orange, 1 cup of blueberres, 1 cup of orange juice

2 cloves garlic, finely chopped, 1 stick of carrot, cut into julienne strips, 1 cup of nabba

1 1/2 cup of chedder, 1 egg, 1 teaspoon of cumin, 1/8 teaspoon ground red pepper, 1 can of

2 meduim onion chopped, 1 whole green pepper diced, 1/4 pound of mushrooms, 1 large carroit,

2 tablespoon finally chopped garlic, 1/2 cup smooth peanut butter, 1/2 cup spy sauce, 1 teaspoon

1 whole bok choy, 2 carriots (thumb size), 1 cup of broccoli, 1 cup of cauliflower, Half of

2 cups butter, softened, 1 cup white sugar, 2 teaspoons vanilla extract, 4 cups all-purpose

2 1⁄4 teaspoons yeast, active dry (1 envelop, 5 tablespoons sugar, 1 cup water, warm

1 cup Albers® White or Yellow Corn Meal, 1 cup all-purpose flour, 1/4 cup granulated sugar,

1/4 Chopped cabbage, 1/2 tablespoon cilantro, 1 medium carriot, Half of a zucchini shredde