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Yummy Recipes

Side Dishes and Extras
  • salads
  • breads
  • dips & other things

SALT RISING BREAD

First, a little background. If you don't know, salt rising bread is a somewhat confusing name. It is called that because old time bakers used pans of heated rock salt to keep temperature high enough during the process of making the starter and the sponge. It is a somewhat touchy, time consuming operation to do in volume, and modern taste for blandness plus the expense involved has just about eliminated it commercially. It used to be a once a week thing at the bakery. A local specialty bakery tried it a few years ago, but quit due to low demand, no one knew what it was.

I have loved the taste and aroma of it toasting, and have done a good bit of experimenting to reproduce the experience. What I have developed may not be totally true to the original, but it is close and very good.

Before you start, it will be necessary to find some stone ground cornmeal that has not been degerminated. I found a source at a large health food store, also in a mail order catalog, but the freight is somewhat daunting. lol Next you will have to develop a spot to act as a proofing oven that will maintain a temperature of about 95 degrees. I use a high shelf in a small closet, using the closet light, 60 Watts and a clip on lamp, 60 Watts, but you need to experiment, using a thermometer, to get this right.

The basic set up is a fairly small mixing bowl and a large mixing bowl. In the small bowl, mix 1/2 cup cornmeal, 1 cup water at about 100 degrees, 1 Tbsp sugar and pinch of yeast. I use Red Star Quick Rise, removing 1 tsp from package for later use. Place small bowl in large bowl and add 100 degree water to large bowl to same depth as contents of small bowl. Put bowls in 95 degree place for about 24 hours. Check and stir accasionally. If rising activity ceases too soon, or it gets to looking too dry, can add couple ounces warm water and tsp of sugar. This is your starter.

Next, add to starter 1/2 cup of warm milk, pinch of soda (about 1/8 tsp), 1 1/2 cups bread flour and blend with egg beater till smooth. Put bowl again in larger bowl, with 100 degree water to level of inside bowl and place in 95 degree spot till double in bulk, about 1 to 3 hours. Check this often, when light and creamy it needs to be used at once. This is your sponge.

Finally, put in bread machine 3 ounces warm water, sponge, 2 cups bread flour, 1 Tbsp Gluten (also found at health food store or in catalog), scant tsp salt, 2 Tbsps Butter Flavor Crisco and the tsp of yeast left from above. Set for white bread, dark crust and turn machine on to do its thing.

This will make a short, heavy loaf of tangy, slightly crunchy bread. You will notice that it will brown very little when toasting, but will crisp with great aroma and taste.

I realize that this sounds like a lot of trouble, but it isn't that bad and is really worth it. I hope you try it and enjoy it as much as I do. Also, if you find anything new to do with the making, please let me know, I am still learning.

DIP

I have a new recipe for me for a dip for fruit - STRAWBERRIES ARE THE BEST

  • 1 small jar of marshmallow cream
  • 1 8oz pkg softened cream cheese

mix together with mixer, until completely blended.
Fold in small container of cool whip
This is soooo good, I know its sinful!
RED LOBSTER CHEESE BISCUITS

  • 1 C. Milk
  • 1/3 C. Mayo
  • 1 Tbs.. Sugar OR
    3 Packages Sweet & Low
  • 2 C. Self-rising flour
  • 1/4 C. Kraft's American cheese -- grated
  • Liquid margarine
  • Garlic powder
  • Kraft American Cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 teaspoon liquid margarine and dust each with a little garlic powder plus 1 scant teaspoon additional cheese food.

Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Coolin pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.

SPINACH RAINBOW PEPPER SALAD

  • 1 red bell peppers
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 tsp. honey
  • 2 tsp. Dijon mustard
  • 1 Tbs. balsamic vinegar
  • 2 1/ 2 Tbs. olive oil
  • 1/ 2 lb. Fresh young spinach about 9 cups
  • 1/ 4 C. crumbled feta cheese
  • salt and pepper to taste
Roast the peppers by slicing them into thin strips discarding the stems, seeds, and ribs. Then place them skin side up on a baking sheet 2 inches below the broiling coils. Watch them carefully and turn them every 4 minutes. They are roasted when the skins are blistered and charred. Set the peppers aside to cool. In a small bowl whisk together the honey, mustard, and vinegar until well blended then add the oil and whisk until combined. Season to taste with salt and pepper. Toss the peppers, spinach, and vinaigrette together to coat and serve toped with some crumbled feta cheese.
CHUCK WAGON CORN CAKES

  • 1/2 cup all purpose flour, sifted
  • 2 teaspoon double acting baking powder
  • 1/2 teaspoon salt
  • 1 cup white rice
  • 1 cup canned whole kernel corn drained
  • 1 egg beaten
  • 3 teaspoon milk
Sift together the flour, baking powder and salt. Stir in cooked rice, corn and egg. Mix thoroughly. Cook on hot griddle or in a skillet in a little cooking fat. Make like patties. Cook on both sides until golden brown. Have these for breakfast with bacon or with butter or syrup or as a side dish with salad. Makes about 10 cakes. You may freeze ahead of time and take out when ready to cook.
QUICK CAULIFLOWER COCKTAIL DIP

  • Cauliflower florets
  • 1 large bottle ketchup
  • 1/2 to one full jar prepared horseradish
  • Juice of 1/2 lemon
  • 1 tsp. Tabasco sauce(opt.)
  • 1 tsp Worcestershire (opt.)
Pour ketchup in mixing bowl and mix in the horseradish thoroughly. Add the lemon juice, Tabasco and/or Worcestershire if desired. Mix thoroughly and serve with platter of Cauliflower florets. This should be enough for 50-60 florets.
OLD TIMEY BISCUITS

  • 1-1/2 pints flour
  • 1-1/2 heaping teaspoons baking powder
  • 1/2 heaping teaspoon salt
  • 1 heaping teaspoon cold grease
  • 1/2 pint cold water
Stir in crock and bake until brown in hot wood stove
GREEK PASTA SALAD

Prep: 15 min ** Cook: 30 min.

  • 8 ounces wagon-wheel or other small pasta (3 cups)
  • 1/2 of a large bunch broccoli, stems peeled and cut in chunks, florets cut in bite-size pieces (3 1/4 cups)
DRESSING
  • 1/3 c olive oil
  • ** 2 TBSP red-wine vinegar
  • ** 1 tsp minced garlic
  • 1/2 tsp each salt and pepper
  • ** 1 can (16 oz) chick-peas, rinsed and drained
  • 1 jar (6 1/2 ounces) pimientoes, drained and cut in thin strips
  • 4 oz feta cheese, crumbled
1. Cook pasta according to package directions, adding broccoli 2 to 3 minutes before pasta is done. Drain in colander, rinsing under cool water.

2. Whisk dressing ingredients in a large bowl until blended. Add pasta and broccoli, then chick-peas, pimientoes and feta cheese. Toss to mix and coat.

SHRIMP SALAD

  • 1 small pk of curly pasta (can be the colored kind or plain) ....cooked, rinsed & drained
  • 1/2lb cooked shrimp
  • 2 stalks of finely chopped celery
  • 12 diced green olives and or
  • 12 diced Black olives (i Luv olives) put in a bowl & pour over my special sauce, let set for a bit and serve
(Special sauce) i mix 1 cup V8 juice (i use low salt) & add miracle Whip salad dressing (i use low fat) bout 2 or 3 tlbs to thicken.(if this is too thick add V8 too thin add miracle Whip to thicken).......... you can try the mixture before pouring over the pasta to make sure it's to your own taste
RED PUNCH
  • 1/2 Gallon Blue Bell Pineapple Sherbet
  • 1 (2 liter) Bottle Strawberry Soda
  • l (2 liter) Bottle 7-up or Sprite
Place sherbet in large punch bowl; pour in equal amounts of strawberry soda and 7-up. Stir until sherbet melts some and mixes with soda. Additional soda & 7-up should be added and mixed with sherbet until sherbet is used up. Then start over with recipe.
ICED TEA PUNCH
  • 1 quart pineapple juice, freeze in ice cube trays (2 trays)
  • 6 tea bags, in 2 cups boiling water: let stand 10 minutes: remove bags
  • 2 cups sugar
  • 2 cups cold water
  • 6 Tablespoons lemon juice, (1/2 cup)
  • 1 teaspoon vanilla, almond or lemon flavor
  • 1 teaspoon almond extract
  • 1 2-liter 7-up or any lemon lime pop
When ready to serve, add pineapple cubes and a 2 liter bottle of pop...I like to make double, it's really good, and 1 recipe doesn't seem to go far enough
FRUIT AND PASTA SALAD
  • 2 slightly beaten egg yolks
  • 1/3 cup orange juice
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground cardamom
  • 1 cup bow-tie pasta or 2\3 cup wagonwheel macaroni (about 2 ounces)
  • 1 cup sliced peeled peaches, orange sections, or cubed cantaloupe or honeydew melon
  • 1/2 cup sliced celery
  • 1/2 cup sliced strawberries
  • 1 kiwifruit, peeled and sliced
For dressing, in a small saucepan mix egg yolks, orange juice, honey, lemon juice and cardamom. Cook and stir over medium heat till thickened and bubbly. Cool slightly. Cover and chill. Cook the pasta according to package directions. Drain pasta. Rinse with cold water, drain again. Combine the cooked pasta; peaches, orange sections, or melon; and celery. Add dressing; toss to coat. Cover; chill for 4 or 24 hours. Before serving, stir in the strawberries and kiwifruit. Makes 6 side-dish servings.
SPRING ROLLS
  • 3 oz rice stick noodles
  • 1/ 2 lb. ground chicken
  • 1 / 2 lb. ground pork
  • 3 carrots shredded
  • 1 bunch green onions chopped
  • 2 C. thinly sliced cabbage
  • 1 tsp. freshly grated ginger
  • 1 tsp. minced garlic
  • 1 Tbs. ground unsalted peanuts
  • 1/ 2 tsp. salt
  • 1 tsp. soy sauce pinch cayenne pepper
  • 1 package spring roll wrappers canola oil - for frying
  • 1 /4 C. raspberry vinegar
  • 1/ 4 C. honey
Cook the noodles according to their instructions, rinse with cold water and drain. Cut noodles into 2 1/ 2-inch lengths and set aside. In a large pan over medium high heat, cook the chicken and pork until browned. Add the carrots, all but 1 Tbs. of the onions, the garlic, ginger, cabbage, peanuts, salt, and soy sauce. Cook with a lid half on the pan, until the vegetables are barely tender, about 5 minutes. Spread the mixture onto a baking sheet and allow to cool for about 10 minutes. Combine the noodles and the meat and vegetable mixture to blend.

Following the package directions fill the spring roll wrappers with the meat- noodle mixture. Deep-fry the spring rolls at 350 degrees until brown and crisp about 6 minutes. In a small bowl combine the vinegar, honey, and remaining onions to serve as a sauce with the spring rolls.

LOWFAT
ASPARAGUS SALAD WITH RASPBERRY VINAIGRETTE
  • 2 lb. Fresh asparagus, washed well and cut into 1" pieces
  • 1 Red pepper, seeded and cut into 1/4" x 1" pieces
  • 1 Red onion, chopped
  • 1/2 cup Raspberry vinegar
  • 1/2 cup Water
  • 1 Tbs. Sugar or honey
  • 1 tsp. Parsley
Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often. Serve cold as a side salad.

Hint: Make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it.

CHEESE PUFFS
  • 1 cup milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 2 teaspoons sherry
  • 2 cups shredded cheddar cheese
Bring to boil in a medium-sized saucepan the milk, butter, and salt. Add flour, all at once. Continue to cook, stirring vigorously,until mixture forms a ball and cleans sides of pan. Remove from heat. Add eggs one at a time, stirring vigorously after each until each is mixed into dough. Add sherry and cheese and stir in until thoroughly mixed. Drop by teaspoonfuls onto greased pan. Bake at 375 F. for 18 to 20 minutes. Remove from pan and allow to cool completely on rack. May be stored in container in waxed paper, or frozen in airtight container. Makes about 4 dozen. These make great appetizers. Mix up some tuna, finely chopped celery & onion, and enough mayonnaise or salad dressing (Miracle Whip) to make a sandwich spread, and stuff those cheese puffs with the mixture. Also try cream cheese and crab... nearly anything... Experiment!
BRUSSELS SPROUTS & CARROT SALAD

Diabetic -- 5 servings

  • 10 oz (1) pkg brussel sprouts;
  • 16 oz (1)cn canned carrots;

->OR<-
  • 5 md Carrots;-sliced and cooked
  • 1/2 c Leamon Shaker Dressing;

Cook brussels sprouts according to pkg directions until they're crisp but tender; drain. Drain carrots & put in a bowl; add brussels sprouts & Lemon Shaker Dressing; mix well. Cover & refrigerate 4-6 hrs before using; stir occasionally. Food Exchange per serving: 2 VEGE EXCH; CAL: 49; CHO: 11g; PRO:3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking brussels sprouts & Lemon Shaker Dressing.

PEPPER SALAD Diabetic -- 6 Servings

  • 1/2 Head cabbage;
  • 1 Carrot; chopped fine
  • 1/4 c Green pepper; (red/yellow)
  • 2 c Water
  • 1 tb Mayo-type dressing;

Cut cabbage into small wedges. Place half in blender along with water,carrot & peper. Blend quickly; turn off & drain at once, using liquid for blending with balance of cabbage, drain once more. Mix with mayonnaise dressing. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26;

Golden Lentil Soup
Lowfat

  • 1 c Orange lentils
  • 6 c Water + 4 chicken bouillon cubes
  • 4 Carrots, chopped
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 2 t. Curry powder
  • Pinch cayenne, or to taste

Bring all ingredients to boil in lg pot & simmer 30 min, or till lentils are tender. mash lentils or puree them in blender or food mill. Recipe works equally well with regular lentils or split peas. Freezes well. Servings: 4 - 6Calories: 159Total Fat: 0Fiber: 8

Golden Meringue Fruit Shells

  • 2 Egg whites
  • 1/2 t. Vanilla
  • 1/8 t. Cream of tartar
  • 1/2 c of Sugar
  • Fruit filling

Beat egg whites, vanilla, and cream of tartar in electric mixer at high speed. Begin stirring in small amounts of sugar, do not add all at once. Beat until mixture becomes a stiff meringue. On cookie sheet spoon meringue into six bowl-shaped, 3" diameter circles. Bake on 350oF until golden brown (about 35 minutes). Turn oven off leaving shells inside to cool for 1 hour. Fill with your favorite fresh fruit filling or jam. Top with Fat Free Cool-Whip topping. Servings: 6 Calories: 151 Total Fat: 1 Fiber: 1

Curried Fruit Salad

  • 1 c Seedless grapes, halved
  • 1 Orange or 2 tangerines, peeled and sectioned
  • 2 Bananas, sliced
  • 1 Tart apple, cored and chopped
  • 1 Stalk celery, chopped
  • 1/2 c golden raisins
  • 2 T. Lime juice
  • 1 t. Curry powder
  • 1/2 c No-fat mayo
  • Lettuce leaves (optional)

Combine ingredients & serve on romaine leaves if desired. To prepare fruits in advance, sprinkle them with lime juice & chill. Mix curry powder into the mayonnaise and stir in just before serving. Servings: 4 - 6 Calories: 168 Total Fat: 1 Fiber: 4

Extra Quick Chili
Lowfat
  • 1 Bag frozen onions and peppers
  • 2 Garlic cloves, minced
  • 1, 28 oz. Can plum tomatoes, undrained, chopped
  • 1 t. Bouillon granules
  • 1 T. Chili powder
  • 2 t. Cumin Pinch cayenne, or to taste
  • 2 Cans kidney beans or black beans, undrained
  • Cooked whole grains (opt)

    Combine all ingredients in lg pot, bring to boil & simmer 5-10 min. Serve over whole grains of your choice, if desired. Servings: 4 - 6 Calories: 362 Total Fat: 2 Fiber: 22

    Corn Spoon Bread
    Lowfat

    • 1 c thawed frozen corn kernels
    • 1/2 c evaporated skim milk
    • 1/3 c instant nonfat dry milk pwoder
    • 3 T honey
    • 2 t vanilla extract
    • 1/2 t cinnamon
    • 1/2 c plus 2 T yellow cornmeal
    • 1/2 t baking soda
    • 1 c nonfat buttermilk
    • 1 egg, well beaten
    • 1 T melted margarine

    In small nonstick skillet, combine corn kernels, evaporated milk,milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. of the cinnamon; cook over medium heat, stirring constantly, until liquid has been absorbed and kernels are lightly browned and sticky, 8-10 minutes; set aside. Preheat oven to 325; spray 1 qt baking dish with nonstick cooking spray. In sm bowl, combine 2 T cornmeal, baking soda, 1/4 t. cinnamon; set aside. In med saucepan, bring 1 c water to boil; gradually add remaining 1/2 c. cornmeal, stirring constantly to break up lumps,until all cornmeal is absorbed. Remove from heat & stir in buttermilk, cooked corn kernels, egg, remaining 2 T honey, margarine & remaining 1 t vanilla; beat until smooth. Add reserved cornmeal mixture & beat until just combined; pour into prepared baking dish. Bake until firm but spoonable, andlightly browned along edges, 10 15 minutes. Serve warm, using an ice cream scoop.

    Fresh Salsa
    Lowfat

    • 4 Ripe tomatoes, chopped
    • 2 Jalapeno chilies, seeded and chopped
    • 1 Red onion, chopped
    • 1 Clove garlic, minced
    • 1/4 c Chopped cilantro
    • 1 T. Lime or lemon juice
    • 1 t. Cumin

    Combine ingredients & let flavors blend for at least 1 hr before serving. Keeps well; refrigerate in covered container. Yield: About 2 cups. Servings: 4 - 6 Calories: 41 Total Fat: 1Fiber: 2

    Fresh Salsa
    Lowfat

    • 4 Ripe tomatoes, chopped
    • 2 Jalapeno chilies, seeded and chopped
    • 1 Red onion, chopped
    • 1 Clove garlic, minced
    • 1/4 c Chopped cilantro
    • 1 T. Lime or lemon juice
    • 1 t. Cumin

    Combine ingredients & let flavors blend for at least 1 hr before serving. Keeps well; refrigerate in covered container. Yield: About 2 cups. Servings: 4 - 6 Calories: 41 Total Fat: 1Fiber: 2

    CAULIFLOWER
    • 1 med sized head of cauliflower
    • 1 c mayo
    • 1 tbsp. prepared mustard
    • 1 tsp. dried mustard
    • 4 oz. sharp cheddar cheese, shredded

    Place whole head of cauliflower, stem end down, in an 8" glass pie plate. Cover with plastic wrap. Microwave at High 7-8 min or until tender. Mix mayo, prepared mustard & dry msutard in a bowl. Pour mayo mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High one min to melt cheese. Yield: 4 servings.

    Italian Stuffed Potato
    • 1 baking potato (8-10oz)
    • 1/4 lb fresh Italian sausage, crumbled
    • 2 tbls spaghetti sauce
    • 1/4 c shredded mozzarella cheese
    Pierce potato with fork, micro on hi 3-6 1/2 min, until soft to squeeze. In 1qt casserole, micro sausage at hi for 1 1/2-2 min, until no longer pink, stirring once to break apart. Drain. Add spag sauce & mix well. Place potato on plate, split open. Spoon meat mixture over potato & sprinkle evenly with cheese. Micro at hi for 1-1 1/2 min until hot & cheese is melted, rotating once.
    Spicy Glazed Carrots
    • 1 pkg (16oz) froz crinkle-cut carrots
    • 1/4 c apricot preserves
    • 1 tbls water
    • 1/4 tsp chili powder
    • 1/4 tsp salt
    • 1/8 tsp ground ginger
    • Dash of cayenne

    In 2 qt casserole, combine all ingredients. Cover. Micro hi 7-10 min, or until carrots are hot, stirring once. 6 servings.

    Holiday Yams -- Lowfat
    • 1c brn sugar
    • 1/2c water
    • 2c fresh cranberries
    • 1 tbls melt margarine
    • 6 med yams, cooked/peeled/quartered OR 3 cans (16oz ea) yams/drained

    Preheat oven to 350. Combine all ingredients except yarns in 2-qt shallow baking dish. Bake 5 min. Remove from oven and add yams; stir gently to mix. Return to oven, bake 25 minutes or until! mixture bubbles at edges and yams are warm. Makes 6 servings. Nutrition information per serving: 287 Calories; 2 g fat (7% fat).

    Cranberry Sauce -- Lowfat
    • 1 pkg (12oz) cranberries, fresh or frozen
    • 1 c water Sugar substitute equal to 1 cup sugar (i.e., 36 packets Equal)

    In saucepan, simmer cranberries with water over med heat 10 min, until skins begin to pop. Remove from heat. Stir in sugar substitute. Serve chilled. Makes 15 servings (2 tbls per serving).Per serving: 17 cal. (2% from fat); 0.06g pro;0.03g fat (0g sat.); 4.3g carbo.; 0.17mg sod; 0mg chol.;1.38g fiber. Exch: Free for 1 serving.

    AMISH FRIENDSHIP BREAD AND STARTER
    2 Loafs

    FRIENDSHIP STARTER

    • 1 c Sugar
    • 1 c Flour
    • 1 c Milk
    BREAD
    • 1 c Friendship Starter
    • 2/3 c Oil
    • 3 Eggs
    • 2 c Flour
    • 1 c Sugar
    • 2 ts Baking powder
    • 1/2 ts Baking soda
    • 1/2 ts Salt
    • 2 ts Vanilla
    FRIENDSHIP STARTER:
    • Day 1: Make the starter dough using 1 cup sugar, 1 cup flour & 1 cup milk. Stir the mixture. Do not use metal spoons or mixers. Use a glass or plastic bowl. Cover the bowl loosely with a paper towel, cloth, waxed paper or plastic wrap. Don't refrigerate the mixture. Keep at room temperature.
    • Days 2,3,4: Stir the mixture down once each day with a wooden or plastic spoon.
    • Day 5: Add 1 cup each of sugar, flour and milk. Stir.
    • Days 6,7,8,9: Stir once each day.
    • Day 10: Add 1 cup each of sugar, flour & milk. Remove 3 cups of the mixture & give 1 cup each to three friends to make Amish Friendship Bread.

    BREAD: Mix all the ingredients well with a wooden spoon. Pour into 2 well-greased and sugared bread loaf pans. Bake at 350 degrees for 40-45 minutes. This freezes very well. Great to give as a gift. NOTE: Raisins, chopped apples, drained crushed pineapple, dates, chopped nuts or chocolate chips may be added to the batter before pouring into the pans. Use 3/4 cup of whatever you desire to add.
    AMISH FRIENDSHIP BREAD (ORIGINAL STARTER) Yield: 1 servings
    • 1 pk Active dry yeast
    • 2 1/2 c Warm water
    • 2 c Sifted flour
    • 1 tb Sugar
    Dissolve yeast in 1/2 cup of warm water in a deep glass or plastic container. Stir in remaining warm water, flour & sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows:
    • DAYS 1, 2, 3 and 4:... Stir batter
    • DAY 5:................ Add 1 cup each milk, flour, sugar and stir
    • DAYS 6, 7, and 8:..... Stir batter each day
    • DAY10: ............. Add 1 cup each flour, sugar, milk; stir.
    The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time & when you want to bake these again just start the starter again.
    Potato-Cheese Bread -- Low Cal
    • 2 1/4 c defatted chicken stock or vege broth
    • 1 1/2 c mashed potatoes
    • 1/3 c grated Sapsago or Parmesan cheese
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 1 tsp dried thyme
    • 1 tsp dillweed
    • 2 tbsp active dry yeast
    • 2 3/4 c whole wheat flour
    • 2 3/4 c unbleached flour
    In 3-qt saucepan, heat stock to lukewarm. Remove from heat. Add cheese, oil, honey, thyme & dill. Gently stir in yeast. Stir in mashed potatoes. Set aside 10 min to proof (yeast will become foamy). In lg bowl, mix whole wheat flour & unbleached flour. Gradually stir 4 cups flour into potato mixture. Turn dough onto floured surface & knead in remaining flour. Knead about 10 min, or til dough is smooth & elastic. Lightly oil lg bowl. Add dough & turn to coat all sides. Allow to rise in warm, draft-free place 30-40 min, or until doubled in bulk. Punch down dough & knead 1 min. Divide into 2 portions & form into loaves. Coat two 8 1/2x4 1/2" loaf pans with nonstick spray. Add dough, cover & let rise 30 min, or til doubled in bulk. Bake 350F for 30-35 min, or til loaves sound hollow when tapped. Remove & cool on wire racks 30 min before slicing. Makes 2 loaves; 12 slices. Cal: 127 Fat: 2 g. (14% of cal) Fiber: 2.4 g. Cholesterol: 1 mg. Sodium: 45 mg.
    Chestnut Stuffing
    quick-to-make dressing has gone from hvywt (22.9 grm fat) to ltwt (3.7 grm fat) by: using lt margarine & less of it *substituting skim milk for hvy cream * replacing chicken broth with apple juice * replacing whole egg with fat-free egg substitute
    • 2 onions, chopped
    • 4 stalks celery, chopped
    • 3 tbls snipped fresh parsley
    • 1 tsp poultry seasoning
    • 1/4 tsp pepper
    • 2 tbls lt margarine
    • 3 c canned peeled chestnuts, drained & coarsely chopped 6 c bread cubes
    • 1/2 c saltine cracker crumbs
    • 1 c raisins
    • 1 c apple juice
    • 1/4 c skim milk
    • 1/4 c fat-free egg substitute
    Saute onions, celery, parsley, poultry seasoning & pepper with margarine in nonstick skillet over med-hi heat until veges are tender, 4-5 min. Remove from heat. Mix vege, chestnuts, bread, crackers, raisins, juice, milk & egg substitute in bowl. Coat 9x13" baking pan with nonstick spray. Spoon stuffing into pan. Cover with foil. Bake 325 til heated through, 45 min. Makes 8 servings Cal 457 300 Fat (g) 22.9 3.7%Cal from Fat 45% 11% Chol (mg) 84 2
    Antipasto Salad Dressing
    • 1/2 tsp balsamic vinegar
    • 1/4 tsp salt
    • 1 tbls dry red wine
    • 1/4 tsp sugar
    • 1/8 tsp dry mustard
    • 1/8 tsp freshly ground blk pepper
    • 1/8 tsp dried tarragon, crushed
    • 1/8 tsp dried oregano, crushed
    • 1 tbls xtra-virgin olive oil
    • Salad
    • 1oz sun-dried tom (1/4 c tightly packed)
    • 1/4 c grated fresh parm cheese
    • jar or can (16oz) caponata (Mediterranean-style eggplant)
    • 1 can (16oz) chick-peas, rinsed & drained
    • 1/2 c diced part-skim mozzarella cheese
    • 1/4 c grated fresh Parm cheese
    Make dressing: In sm bowl, mix vinegar & salt, stirring til salt's completely dissolved. Add wine, sugar, mustard, pepper, tarragon & oregano, mix thoroughly. Slowly add oil, stirring constantly. Make salad: Cut tomatoes in thin strips using kitchen scissors & put in sm bowl. Cover with boiling water & allow to stand 2 min. Drain & place in lg bowl. Add caponata, chick-peas, mozzarella & Parmesan. Toss to combine, add dressing & mix well. Makes 4 servings Ea serving contains approx: Calories: 588 Fat: 17 g.Cholesterol: 12 mg. Sodium: 682 mg.
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