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From: eat-lf-errors@lists.best.com
Date: Mon, 14 Apr 1997 08:01:35 -0700 (PDT)
Subject: Digest eat-lf.v097.n099
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-------------- BEGIN eat-lf.v097.n099 --------------
001 - Reggie Dwork <reggie@regg - buns and scone
002 - Reggie Dwork <reggie@regg - main dish and dessert
003 - Reggie Dwork <reggie@regg - Wine Basted Red Potatoes
004 - BunnyMama@aol.com - elf: Baked Oatmeal Recipe
005 - BunnyMama@aol.com - Re: elf: Recipe: Swiss N Turkey Casserole
006 - Katherine Rodman <afn2513 - Chickpea Salad Evelyn
007 - Reggie Dwork <reggie@regg - Slow list
008 - Samara <samara@erols.com> - LF Bread Recipe Please
009 - Samara <samara@erols.com> - LF Bread Recipe Please
010 - Simps <c.simpson@worldnet - Re: elf: LF Bread Recipe Please
011 - Martha Sheppard <marthahs - Re: elf: LF Bread Recipe Please
012 - Earl Payton <epayton@ored - Question
--------------- MESSAGE eat-lf.v097.n099.1 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: buns and scone
Date: Sun, 13 Apr 1997 07:13:15 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 8bit
These are both very good!!
Reggie
* Exported from MasterCook *
Bath Buns <R T>
Recipe By : The Bread Machine Cookbook, Marjie Lambert
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads/Muffins/Rolls
Low Fat Bread-Bakers Mailing List
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes 8: -- Makes 12:
1 Egg BeatersÆ 99% Egg Substitute -- *Note (1Egg+1Yolk)
1/2 C Nonfat Milk -- **Note, (3/4 C)
1/8 C Wonderslim -- ***Note,(6 T)
1/4 C Sugar -- (6 T)
1/4 Tsp Ground Ginger -- (1/2 Tsp)
1/4 Tsp Mace -- (1/2 Tsp)
1/2 Tsp Salt -- (3/4 Tsp)
2 C Bread Flour -- (3 C)
2 Tsp Yeast -- (1 T)
1/3 C Currants -- Or Raisins, (1/2 C)
Glaze:
1 Egg BeatersÆ 99% Egg Substitute -- *Note
1 Tbsp Nonfat Milk -- **Note
1 Tbsp Sugar
Bath buns, named after the English city where they originated, are made of
a sweet egg dough.
*NOTE: Original recipe used regular egg
**NOTE: Original recipe used regular milk
***NOTE: Original recipe used 1/4 C butter
Put all dough ingredients except currants in bread pan in order suggested
by your bread machine instructions. Set for white or sweet bread, dough
stage Press Start. Add the currants after the first kneading or when the
machine signals it's time to add fruit.
Butter a baking sheet. When dough is ready, remove from bread machine and
punch down. Cut smaller recipe into 8 pieces, the larger recipe into 12.
Roll each piece into a ball. Place balls on baking sheet and slightly
flatten each one. Cover loosely and set in a warm place to rise until
doubled, about 45 min.
Preheat oven to 400 deg F. Make glaze by fork-beating egg and milk.
Lightly brush tops of rolls with glaze and sprinkle with sugar. Bake until
buns are golden brown, 15 - 20 min.
These are excellent!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 194.6
Fat 0.7g
Carb 40.1g
Fib 1.6g
Pro 7.1g
Sod 187mg
CFF 3%
* Exported from MasterCook *
Orange Almond Scone <R T>
Recipe By : The Lactose-Free Family Cookbook, Jan Main
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Hand Made Lactose Free
Eat-Lf Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C All-Purpose Flour
1/2 C Granulated Sugar
1 Tbsp Grated Orange Rind
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/3 C Icbinb-Light -- *Note
1/2 C Orange Juice
1/2 C Egg BeatersÆ 99% Egg Substitute -- **Note
1/4 C Chopped Almonds
*NOTE: Original recipe used shortening...I used I Can't Believe It's Not
Butter - Light
**NOTE: Original recipe used regular eggs
You can assemble it up to 12 hrs before baking.
Preheat oven to 400 deg F (200 deg C). Line bottom of 9" round cake pan
with waxed paper.
In large bowl, stir together flour, all but 1 T of the sugar, orange rind,
baking powder, baking soda and salt. With pastry blender or two knives,
cut in shortening until in coarse crumbs.
In measuring cup, whisk together orange juice and egg beaters. Reserving 1
T of the orange juice mixture, add remainder to dry ingredients, stirring
with for just until moistened.
Spread into prepared pan. Brush with reserved orange juice mixture.
Sprinkle evenly with reserved sugar and almonds.
Bake for 25 - 30 min or until golden brown and firm to touch. Let stand in
pan for a few minutes before removing. Run knife around sides of pan to
loosen. Cut into wedges and serve warm.
Makes 8 - 12 wedges. Serving is 1 wedge.
If making ahead, cover unbaked scone with plastic wrap. Refrigerate up to
12 hrs. Remove from refrigerator 30 min before baking.
These were extremely good!! Our guests really enjoyed them also.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 157.2
Fat 4g
Carb 26.6g
Fib 0.2g
Pro 3.4g
Sod 257mg
CFF 23.2%
--------------- MESSAGE eat-lf.v097.n099.2 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: main dish and dessert
Date: Sun, 13 Apr 1997 07:24:29 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Both of these were good.
Reggie
* Exported from MasterCook *
Greek Style Scampi <R T>
Recipe By : Cooking Light, April 1997
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Fish/Seafood
Low Fat Main Dishes
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tsp Olive Oil
5 Cloves Garlic -- Minced
56 Oz Whole Tomatoes -- Drain, Coarse Chop
1/2 C Chopped Fresh Parsley -- Divided
1 1/4 Lb Large Shrimp -- Peel, Devein
4 Oz Crumbled Lowfat Feta Cheese -- (1 C)
2 Tbsp Fresh Lemon Juice
1/4 Tsp Fresh Ground Pepper
Preheat oven to 400 deg F.
Heat oil in a large Dutch oven over med heat. Add garlic; saute 30
seconds. Add tomatoes and 1/4 C parsley. Reduce heat; simmer 10 min. Add
shrimp; cook 5 min. Pour mixture into a 13 x 9" baking dish; sprinkle with
cheese. Bake at 400 deg F for 10 min. Sprinkle with 1/4 C parsley, lemon
juice, and pepper.
Yield: 6 servings
According to magazine per serving:
Cal 174; Fat 6.4g; Carb 10.6g; Fib 1.5g; Pro 19.1g; Sod 608mg
I left off the feta since Jeff is lactose intolerant and the dish was good
but it would have been better with the cheese on it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 204.5
Fat 5.9g
Carb 14.2g
Fib 2.9g
Pro 24.9g
Sod 415mg
CFF 25.4%
Nutr. Assoc. : 0 0 0 0 0 32831 0 0
* Exported from MasterCook *
Frozen Watermelon Slush <R T>
Recipe By : Cooking With Claudine, Jacques Pepin
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Low Fat Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Med Watermelon -- Abt 12 Lbs
3/4 C Lime Juice -- Or Lemon Juice
3/4 C Sugar -- *Note
*NOTE: I reduced the amount of sugar as the watermelon I had was
sweet....adjust to your liking.
Cut watermelon into 2" wedges. Remove and discard the rind, black seeds,
and as many of the softer white seeds as possible. Cut the flesh into 1"
chunks, and place them in the bowl of a food processor. Process until
liquefied. (Some small chunks may remain.) This will yield about 10 cups.
Add the lime juice and sugar, and process just until incorporated.
Transfer the watermelon mixture to a stainless steel bowl, cover, and
freeze until solid, for 8 - 10 hrs.
At least 3 - 4 hrs (but as long as 5 hrs) before serving, move the bowl to
the refrigerator to soften the mixture. In the last hour before serving,
use a fork to break the softened mixture into shavings. Serve in cold
glass goblets or bowls.
Total Time: About 30 min, plus 12 - 14 hrs freezer and refrigeration time
Yield: 8 servings
This was very good... nice for a warm summer day/evening.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 239.2
Fat 2.2g
Carb 56.8g
Fib 2.6g
Pro 3.2g
Sod 10mg
CFF 7.6%
--------------- MESSAGE eat-lf.v097.n099.3 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Wine Basted Red Potatoes
Date: Sun, 13 Apr 1997 07:31:33 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
This was incredibly good...
Reggie
* Exported from MasterCook *
Wine Basted Red Potatoes <R T>
Recipe By : First For Women, 12/30/96
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Potatoes
Side Dishes Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Olive Oil -- *Note
3 Lb Red Potatoes -- Small Ones, Quarter
5 Cloves Garlic -- Sliced
1 Tbsp Minced Fresh Rosemary -- Or
1 T Dried Rosemary
1 Tsp Salt
1 C White Wine
*NOTE: Original recipe used 1 1/2 T olive oil
In skillet, cook first five ingredients in hot oil over med heat, stirring
5 min. Add wine, cover and reduce heat to low. Cook 10 - 15 min or until
tender.
Work Time: 15 min
Total Time: 20 min
8 servings
These were incredible!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 138.5
Fat 1.8g
Carb 23.8g
Fib 2.1g
Pro 2.8g
Sod 276mg
CFF 13.4%
Nutr. Assoc. : 0 0 0 3399 0 0 0
--------------- MESSAGE eat-lf.v097.n099.4 ---------------
From: BunnyMama@aol.com
Subject: elf: Baked Oatmeal Recipe
Date: Sun, 13 Apr 1997 11:10:39 -0400 (EDT)
With credit to Mary C who originally posted it to elf, here's the Baked
Oatmeal recipe.
BAKED OATMEAL
3 cups oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup applesauce
1 tsp vanilla
2 eggs (I use egg substitute)
1 cup milk (I use skim; others have used half&half)
1/2 to 1 cup of raisins
Preheat oven to 350. Mix dry ingredients in one bowl; mix wet ingredients in
another. Stir wet and dry ingredients together and add raisins. Spread in a
9x9 pan sprayed with nonstick spray. Bake 25-30 minutes.
BTW, my sister and I both made a batch again yesterday so here are two more
variations: I substituted 1 cup of frozen whole cranberries for the raisins.
Result is a little tart, but delicious. My sister omitted the milk and
substituted crushed pineapple with the juice. She said it's very good, but
she should have cut way down on the brown sugar. She also doubled the batch
and it worked well.
As I said before, this is a delicious, versatile and virtually indestructible
recipe. Enjoy!
Sharon
--------------- MESSAGE eat-lf.v097.n099.5 ---------------
From: BunnyMama@aol.com
Subject: Re: elf: Recipe: Swiss N Turkey Casserole
Date: Sun, 13 Apr 1997 11:20:14 -0400 (EDT)
<<This turned out very well! I haven't been able to find a fat-free or
low-fat version of Swiss cheese. Does anyone know of such a product?>>
Anita -
In my area (Minnesota), we have the Alpine Lace brand of lowfat cheese. It's
a little more expensive than the others, but great taste and you'll never
miss the fat. BTW, I always thought Swiss cheese was among the lower-fat
cheeses to begin with. I'll have to check next time I'm in the store.
Sharon
P.S. Your recipe sounds great. It's already in my "to try" file.
--------------- MESSAGE eat-lf.v097.n099.6 ---------------
From: Katherine Rodman <afn25136@afn.org>
Subject: Chickpea Salad Evelyn
Date: Sun, 13 Apr 1997 11:52:46 -0400 (EDT)
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
I made this last night with an spicy oven fried fish. It was a bit of overkill on the spicy side but the salad and the fish were both delicious. Enjoy!!
* Exported from MasterCook *
Chickpea Salad Evelyn
Recipe By : Adapted from Chef Paul Prudhomme's Fork in the Road
Serving Size : 4 Preparation Time :0:20
Categories : Low Fat/Low Calorie Salads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces chickpeas, canned
-Seasoning Mix-
1 teaspoon onion powder
3/4 teaspoon salt
3/4 teaspoon paprika
1 1/2 teaspoons garlic powder
3/4 teaspoon dry mustard
1/8 teaspoon white pepper
1/8 teaspoon cayenne
-Dressing-
1/2 cup nonfat cottage cheese
1/4 cup nonfat plain yogurt
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1/2 cup evaporated skim milk
1 tablespoon brown mustard
2 packets sweet 'n LowÆ sweetener
---------------------------------
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups bok choy -- coarsely chopped
1/2 cup red onion -- chopped
1/2 cup chopped celery
Place seasoning mix ingredients and dressing ingredients in blender and blend until creamy. Place remaining ingredients in a bowl and stir in salad dressing. Yummy!!!!!!!!!!!
- - - - - - - - - - - - - - - - - -
NOTES : This recipe is somewhat different from the one in Paul Prudhomme's book. However it met with rave responses. When I made it it was a bit on the spicy side so I have cut back on some of the spices in the recipe. This is a perfect accompianment to grilled fish or poultry.
Cal: 217
Fat: 1.9 (%cff - 7.7%)
Protien: 14.8
Fiber: 6.2
--------------- MESSAGE eat-lf.v097.n099.7 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Slow list
Date: Sun, 13 Apr 1997 12:15:15 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
This was from a local newsgroup at Best - someone asked why the list mail
was slow. Also, there was a big spam attack on Best's mail machine which
slowed things down even more. It looks like it has started to catch up -
we don't know if the 2 missing digests will ever be sent out - sorry.
Jeff
>From: dillon@flea.best.net (Matt Dillon)
>Subject: Re: Bestserv Slow? :-)
>Date: 9 Apr 1997 16:28:02 -0700
>Organization: BEST Internet Communications, Inc.
>
>:>My listers are asking me if their mailing lists are down/ if their posts
>:>are lost.
>:>
>:>Anyone else having worse-than-usual delays/lost posts? :-)
>
> AOL blew up yesterday. Actually, AOL's been blown up for the last two
> weeks.
>
> Actually, AOL has been blown up since December.
>
> Basically, there are so many AOL addresses on the lists that when
> AOL blows up, the lists machine blows up. Our normal mail handling also
> gets sludgy when AOL blows up.
>
> We are working on the problem... the solution will probably be to dedicate
> an entire machine to *just* handling mail to AOL. The time frame is a
week
> or two. In the mean time, we are dealing with the blowups manually.
>
> -Matt
>
>
--------------- MESSAGE eat-lf.v097.n099.8 ---------------
From: Samara <samara@erols.com>
Subject: LF Bread Recipe Please
Date: Sun, 13 Apr 1997 15:23:34 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Hi Elfers~
Would any of you have any recipe(s) for low fat bread using a bread machine? I just got a brand new bread machine and most of the recipes are a little too caloric or fatty for my liking.
Thanks for whatever help you can give me.
Hugs,
Samara
mailto:samara@erols.com
--------------- MESSAGE eat-lf.v097.n099.9 ---------------
From: Samara <samara@erols.com>
Subject: LF Bread Recipe Please
Date: Sun, 13 Apr 1997 15:30:26 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Hi Elfers~
Would any of you have any recipe(s) for low fat bread using a bread machine? I just got a brand new bread machine and most of the recipes are a little too caloric or fatty for my liking.
Thanks for whatever help you can give me.
Hugs,
Samara
mailto:samara@erols.com
--------------- MESSAGE eat-lf.v097.n099.10 ---------------
From: Simps <c.simpson@worldnet.att.net>
Subject: Re: elf: LF Bread Recipe Please
Date: Sun, 13 Apr 1997 16:36:21 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
References: <199704131923.MAA00441@lists1.best.com>
Samara wrote:
>
> Hi Elfers~
>
> Would any of you have any recipe(s) for low fat bread using a bread machine? I just got a brand new bread machine and most of the recipes are a little too caloric or fatty for my liking.
>
These come from the low fat list that I have saved and tried hope you
like them too.
* Exported from MasterCook II *
American Pumpernickel
Recipe By : Best Bread Machine Cookbook Ever,Madge
Rosenberg(R.Dwork)
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Grains & Cereals
Vegetarian Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf : -- (small loaf):
2 1/2 Tsp Active Dry Yeast -- (1 1/2 t)
2 1/4 C Bread Flour -- (1 1/2 C)
1 C Rye Flour -- (2/3 C)
1/4 C Cornmeal -- (3 T)
3 Tbsp Nonfat Dry Milk Powder -- (2 T)
1 Tbsp Wonderslim -- (1t) *NOTE
2 Tbsp Honey -- (1 1/2 T)
1 1/2 Tbsp Caraway Seed -- (1 t)
1 1/2 Tsp Salt -- (1 t)
1 1/4 C Water -- (3/4 C+ 2 T)
The small loaf size is *really* small.
* NOTE: Original recipe called for 1 1/2 T oil (large) and 1 T (small).
** NOTE: Original recipe called for 1 1/2 t caramel coloring (large) and
1
t (small). I omit this completely. This can be order via mail order.
Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions.
This is really good - Reggie
Entered into MasterCook II by Reggie Dwork reggie@reggie.com
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Another Oatmeal Bread
Recipe By : Gaye Levy (Reggie Dwork)
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Grains & Cereals
Breads Vegetarian
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Applesauce -- or Margarine
2 Teaspoons Active Dry Yeast
1 Teaspoon Salt
1 1/4 Cups Water
2 Cups Bread Flour
1 1/2 Tablespoons Nonfat Dry Milk Powder
1 Cup Whole-Wheat Flour
2 Tablespoons Brown Sugar
1 c Oatmeal
Put into baking pan and start.
Developed by Gaye Levy 1/2/93
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Another Oatmeal Bread
Recipe By : Gaye Levy (Reggie Dwork)
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Grains & Cereals
Breads Vegetarian
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Applesauce -- or Margarine
2 Teaspoons Active Dry Yeast
1 Teaspoon Salt
1 1/4 Cups Water
2 Cups Bread Flour
1 1/2 Tablespoons Nonfat Dry Milk Powder
1 Cup Whole-Wheat Flour
2 Tablespoons Brown Sugar
1 c Oatmeal
Put into baking pan and start.
Developed by Gaye Levy 1/2/93
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Apple Cider Cinnamon Bread <R T>
Recipe By : bread-bakers-digest archive (Reggie Dwork)
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Breads
Vegetarian Vegan
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Loaf:
2 1/4 Tsp Active Dry Yeast
3 C Bread Flour
1 teaspoon Cinnamon
2 Tbsp Brown Sugar
1 Tbsp Wonderslim -- *see NOTE
1 Tsp Salt
1 1/4 C Apple Cider -- or applejuice
*NOTE: The original recipe used 2 T butter.
Put in bread baking pan per manufacturer's directions and bake. I used
light crust.
This is FABULOUS!!
Entered into MasterCook II and tested for you by Reggie Dwork
<reggie@reggie.com>
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Banana Oatmeal Bread
Recipe By : Engel (Reggie Dwork)
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Vegetarian Vegan
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Loaf: -- (small loaf:)
2/3 C Water -- (1/3 C)
1 1/2 C Mashed Bananas -- (1/2 C)
2 Tsp Oil -- (1 t)
1 1/3 Tbsp Sugar -- (2 t)
1 1/3 Tsp Salt -- (2/3 t)
1 1/3 C Oats -- (2/3 C)
2 2/3 C Bread Flour -- (1 1/3 C)
2 1/2 Tsp Active Dry Yeast -- (1 t)
[MED LOAF:]
1/2 C water
1 C mashed banana
1 t oil
1 T sugar
1 t salt
1 C oats
2 C bread flour
1 1/2 t active dry yeast
(Revised)
>From: meridiem@lamar.ColoState.EDU (Jill Engel)
Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Buttermilk Bread
Recipe By : Betty Crocker's Bread Machine Ckbk (Reid Furniss)
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads
Vegetarian Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--1 1/2-Pound Loaf:
1 1/4 Cups Buttermilk
3 tablespoons Butter or Margarine -- Softened
3 Tablespoons Honey
3 1/4 Cups Bread Flour
1 1/2 tsp Salt
1/4 tsp Baking Soda
1 1/2 tsp Yeast
Measure carefully, placing all ingredients in bread machine pan in
the
order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light Crust Color. do not
use
delay cycles. Remove baked bread from pan and cool on wire rack.
- - - - - - - - - - - - - - - - - -
NOTES :
Check out links on my new try at a home page to find somemore on.
http://www.fortunecity.com//littleitaly/roma/13/Connie.Simpson.html
http://www.geocities.com/SouthBeach/Marina/5388/simps.htm
--------------- MESSAGE eat-lf.v097.n099.11 ---------------
From: Martha Sheppard <marthahs@worldnet.att.net>
Subject: Re: elf: LF Bread Recipe Please
Date: Sun, 13 Apr 1997 20:19:49 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
References: <199704131923.MAA00441@lists1.best.com>
Samara wrote:
> Would any of you have any recipe(s) for low fat bread using a bread >machine?
Hi Samara, this is the one I use the most. Good luck, Martha
* Exported from MasterCook *
French Bread For The Bread Machine
Recipe By : INTERNET RECIPES FROM EAT-LIGHT LISTSERVER
Serving Size : 8 Preparation Time :4:00
Categories : Breadmaker Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups water
3 1/4 Cups bread flour
1 1/2 Tablespoons sugar
1 1/2 Teaspoons salt
1 Tablespoon yeast
Add ingredients to bread pan in order recommended by manufacturer
- - - - - - - - - - - - - - - - - -
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
--------------- MESSAGE eat-lf.v097.n099.12 ---------------
From: Earl Payton <epayton@orednet.org>
Subject: Question
Date: Mon, 14 Apr 1997 03:43:00 -0800
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
The other day I was served something called "corn Gallettes" with my
dinner. Can anyone give me a recipe for this item. And what does
galletes mean?
epayton@orednet.org
--
Regards: Earl Payton
Always remember you're unique, just like everyone else.
--------------- END eat-lf.v097.n099 ---------------
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