6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
1 : c Sour cream
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: Combine the lentils, water, rosemary and thyme in a saucepan and bring to a boil
1: Reduce heat to low and cook, covered, for 30 minutes, or until lentils are tender but not mushy
2: Drain and set aside
3: Pour the milk in a saucepan and bring just to the boiling point
4: Stir in the sugar, salt, olive oil and drained lentils
5: Set aside to cool slightly
6: Dissolve the yeast in the warm water and allow to stand for 3 minutes
7: Add it to the milk mixture, mix well and transfer to a large bowl
8: Add the wheat flour and mix well
9: Stir in the all-purpose flour, mixing until the dough can be formed into a ball
10: Put the dough ball on a floured surface and knead until smooth and elastic, about 5 minutes
11: Spray the bowl with a nonstick cooking spray and place the dough in the bowl
12: Cover with plastic wrap and a damp towel and set in a warm place to rise until doubled in size, about 1 hour
13: Punch the dough down and form into a loaf shape
14: Place in a standard size loaf pan, which has been sprayed with a nonstick cooking spray
15: Cover and allow to again double in size, about 30 minutes
16: Preheat the oven to 400 degrees
17: Place the bread in the preheated oven and bake for 5 minutes
18: Reduce heat to 350 degrees and continue to bake, for 35 more minutes, or until the top is a golden brown and sounds hollow when tapped
19: Allow the bread to come to room temperature before slicing
20: Makes 24 slices
21: Each slice contains approximately: 97calories, no cholesterol, 1 gr
22: fat, 95 mg
23: sodium 3 gm
24: protein, 18 gm
25: carbohydrate
26: The combination of lentils and wheat flour in this dense, hearty and egg-free bread provides the legume and grain necessary for a complete vegetarian protein
27: For this reason, it provides all the nutrients necessary for a healthful snack all by itself
28: For a lighter-textured bread you can use all unbleached, all-purpose flour, and for a prettier bread you can combine the all-white flour with pink lentils
29: However, for fall menus I like the coarse, heavy texture of this bread just the way the recipe is written
30: I like it toasted and spread with honey or an all-fruit jam for breakfast and for making sandwiches of all types
31: My favorite is a vegetarian sandwich made with thinly sliced grilled vegetables and melted cheese
32: It also makes great croutons for soups and salads
33: If you have any cooked left-over lentils in the refrigerator you can substitute one cup of cooked as lentils for the one-third cup of dried lentils called for and eliminate cooking them
34: However, if you do that, add the rosemary and thyme to the milk in step two
35: Store this bread, tightly wrapped, in the refrigerator
36: Jeanne Jones Posted to Digest bread-bakers
37: v096
38: n070 Recipe by: Low-cal Cooking by Jeanne Jones, Star Tribune, 10/30/96 From: Terry and Kathleen Schuller <schuller@ix
39: netcom
40: com> Date: Wed, 25 Dec 1996 05:01:51 -0600