July 15th, 2008 by alice
Tags: , Bread, Machines
INGREDIENTS
- 200g granarybrown flour, bakers
- 300gwhite flour, bakers
- 11mlwater, tepid
- 2teaspoonscaster sugar
- 1 1/2teaspoonssalt
- 2tablespoonspowdered milk
- 28gbutter
- 1 1/2teaspoonsdried yeast
DIRECTIONS
- Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast.
- Load up the bread machine and bake on whatever setting you have that takes 3 hours.
- N.B if you leave the bread to stand in the tin for 15 minutes before you turn it out, it comes away a lot easier.
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July 15th, 2008 by alice
Tags: Point, Salsa, Watermelon
INGREDIENTS
- 4cupsseedless watermelon, chopped
- 1cupseedless cucumber, chopped
- 1/2cupscallions, chopped
- 1/2largeyellow sweet pepper, chopped
- 1largejalapeno pepper, seeded, finely minced
- 1 1/2tablespoonscilantro, fresh, chopped
- 1 1/2tablespoonsfresh mint leaves, chopped
- 1teaspoonsugar
- 1tablespoonolive oil
- 2tablespoonsfresh lime juice
DIRECTIONS
- Toss all ingredients in a large bowl.
- Serve at room temperature or chilled.
- Points figured for 1/2 cup serving.
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July 15th, 2008 by alice
Tags: Couscous, Points, Salad, Tropical
INGREDIENTS
- 1cupwater
- 1teaspoonsalt, divided
- 1cup uncookedwhole wheat couscous
- 1/4cupfresh lime juice
- 2tablespoonscanola oil
- 1/2teaspoonground cumin
- 1 1/2cupsmangoes, cubed
- 1cuppineapples, chopped
- 1/2cupfresh cilantro, chopped
- 1/4cupred onions, chopped
DIRECTIONS
- Bring water and 1/2 t. of salt to boil in small saucepan and remove from heat.
- Stir in couscous, cover and let stand until water is absorbed and couscous is tender (about 5 minutes).
- Fluff couscous with a fork, cool to room temperature.
- Meanwhile, in a medium bowl, whisk together lime juice, oil, cumin and remaining 1/2 t. of salt until blended.
- Add mango, pineapple, cilantro and onion, toss to mix.
- Add couscous to fruti mixture, toss to mix and coat.
- Serve immediately or cover and refrigerate up to 1 day.
- Points figured for a heaping 3/4 Celsius per serving.
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July 15th, 2008 by alice
Tags: Bears, Party, Ryes
INGREDIENTS
- 1lbground chuck
- 1lbbulk pork sausage
- 1lbVelveeta cheese, diced
- 1 1/2teaspoonsworcestershire sauce
- 1teaspoonoregano
- 1/2teaspoongarlic powder
- 1/2teaspoonground pepper
- 2loavesrye cocktail bread
DIRECTIONS
- Brown meats and drain off fat.
- Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and worcestshire sauce.
- Spread mixture on cocktail rye slices.
- Place on cookie sheet and bake approximately 10 minutes at 400°F until hot.(I usually make these ahead of time but do not bake. I freeze them on cookie sheets and package them to bake in quantities needed later).
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July 15th, 2008 by alice
Tags: Catfish, Dill, Sauce
INGREDIENTS
- 3/4cupfat free sour cream
- 1/2cupfresh parsley leaves
- 1/2cupfresh dill
- 1/2cupgreen onions, chopped
- 3tablespoonsrice vinegar
- 1tablespoonhoney
- 3/4teaspoonsalt, divided
- 1tablespooncanola oil, divided
- 6 (6 ounce)catfish fillets
- 1/4teaspoonfresh ground black pepper
DIRECTIONS
- Combine the first seven ingredients in a food processor and add 1/2 tsp salt.Process until smooth.
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat.Sprinkle fish with remaining salt and the pepper.Add 3 fillets to the pan and cook for 3 minutes each side or until fish flakes easily with a fork.
- Remove from the pan and keep warm while you cook the remaining fish.
- Serve with the sauce.
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