1 c Brown rice flour +

-additional for dusting -loaves 1 1/2 ts Granulated yeast

2 Tesapoons sugar

1 1/2 c Warm water (110F)

1 c Corn flour

1/2 c Cornstarch

2 ts Xantham gum powder

1 To 1 1/2 teaspoons salt

2 lg Eggs, at room temperature

1 tb Corn oil

Heres a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads. Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend. Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves. Add remaining 1 cup warm water and the corn oil to beaten eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center. Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425F. Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. PER SERVING (1/8 of a loaf): 90 calories, 3 g protein, 16 g carbohydrate, 2 g fat (0 g saturated), 26 mg cholesterol, 142 mg sodium, 1 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

Posted by Stephen Ceideberg; August 19 1993.

1 3/4 c ALL-PURPOSE FLOUR

1/4 c SUGAR

2 tb BAKING POWDER

1/2 ts SALT

1 EGG

3/4 c MILK

1/3 c COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL 2/3 FULL. BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED APPLE AND 1/4 CUP RAISINS INTO BATTER. JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE: STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP. STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2 CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER. CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR. FOLD INTO BATTER.

1 c Sugar

1/2 c Butter

2 ea Eggs

1 c Milk

1 c Molasses

2 1/2 c Flour

1/2 ts Soda

1 tb Ginger

Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces.

3 md Baking potatoes, scrubbed

No-stick cooking spray 2 tb Olive oil

3 oz Chopped lean ham or

-Canadian bacon 1/3 c Diced zucchini

1/3 c Diced red bell pepper

3 Green onions, with tops,

-sliced 6 Eggs, beaten

2 tb Grated Parmesan cheese

Salsa for serving To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450 degrees 50 to 60 minutes. They should be soft but firm enough to dice. Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.) To make filling: Preheat oven to 500 degrees. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saute potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and saute, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 19 FEB 1995 1959 GMT —–

1/3 c Brown sugar

1 ts Cinnamon

1/4 c Pecans; chopped

2 c Sliced apples

1/2 ts Baking soda

1 c Sour cream

2 Eggs

1 1/2 c All purpose flour

1 c Sugar

1 1/2 ts Baking powder

Melt 1/4 cup better in 8 inch square baking dish; blend in brown sugar and cinnamon. Sprinkle pecans over brown sugar; place apple slices in single layer over nuts. Stir baking soda into sour cream and allow to stand 10 minutes. Cream remaining 1/2 cup butter; add eggs and beat thoroughly. Stir flour, sugar and baking powder together. Add dry ingredients and sour cream alternately to creamed mixture, beginning and ending with dry ingredients. Pour over apples; bake at 350~ for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in dish 10 minutes; invert onto serving dish. —–

1 cn Corned Beef

1 Box Instant Mashed Potatoes

2 pk Onion Soup Mix

1 Stick Margarine

1 c Dried Milk Power

1 c Grated Cheese (Optional)

Non-Dairy Creamer (Optional) 1 lg Pot With Lid

1 Plastic Zip Lok Bag To Mix

Water And Milk Powder (Pack Milk In The Bag) 1 lg Stiring Spoon

Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer

until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture. Add the stick of margarine and stir untl the margarine is melted. Remove the pan from heat and stir in the box of mashed potato flakes. Stir to distribute the flakes through the liquid. Let set a few minutes to allow the potatoes to soak up the moisture. Grated cheese can be spread on the top before serving. Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the “smash”. Recipe By : Troop 21

—————————LISA CRAWLEY TSPN00B————————— 8 Bacon slices

1 1/3 c Cake flour

1 1/2 tb Sugar

1 ts Salt

2 1/2 ts Baking powder

1 Egg

3/4 c Milk

1 tb Bacon fat

Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITHS “COMPANYS COMING”

COOKBOOK —- Lisa Crawley TSPN00B

2 c Active Starter

2 c Unbleached Flour

1 ts Baking Soda

2 ea Large Eggs, Well Beaten

1 tb Sugar

1 ts Salt

1 x Bacon Fat (2 - 3 T)

Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs.

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