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BREAD500.TXT
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add
cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or
until the cereal has softened. Stir the pineapple, including the juice,
into the mixture. Add flour mixture, stirring only until combined. Spoon
the batter evenly into a paper-lined muffin tin and bake at 400F for about
2
5 min. Serve warm. Cal: 100, Fat: 1g.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Potato Farls (Irish)
Categories: Breads, Appetizers
Servings: 8
1
1/4 lb Potatoes (3 or 4)
1/2 ts Salt
4 ts Vegetable oil
2
tb Butter, melted
c Flour, all purpose
1
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as
necessary. Serve warm.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Rhubarb-Pecan Muffins
Categories: Breads
Servings: 12
2
c Flour
/4 c Sugar
1/2 ts Baking powder
1 Egg, large
1/4 c Vegetable oil
2 ts Grated orange peel
3/4 c Orange juice
3
1
1
/2 ts Baking soda
ts Salt
/4 c Chopped pecans
1
1 1/4 c Rhubarb, fresh fine chopped
3
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to
flour mix. Add rhubarb. Bake 350F 25-30 min.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Soda Bread (Irish whisky soda)
Categories: Breads
Servings: 8
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c Flour, all purpose
ts Salt
ts Baking soda
----------bread------------
1/2 c Honey, liquid
4
1
1
1/4 c Irish whisky or buttermilk
-----------glaze------------
2 ts Irish whisky
1
/4 c Butter, chilled
2
Ilk
1
c Raisins or currants (option)
BREAD: In large bowl, combine flour, salt and baking soda. With pastry
blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in raisins or currants (if using). In separate bowl, combine
buttermilk, honey and whisky. Add all at once to dry ingredients; stir
just until no dry spots remain. Turn dough out onto lightly floured
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