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Preheat oven to 350 F. Grease an 8" x 4" loaf pan.
Sift together rice flour, potato flour, cornstarch, baking
powder, and salt.
If using butter, cream the honey and butter and beat in milk and eggs; if using oil, simply mix them all together, then combine the wet and dry ingredients quickly and turn into the greased pan.
Bake about 45 minutes or a little longer. Let cool ten minutes, then tip the loaf out of pan. Cool on rack for half and hour before cutting.
Note: Perhaps you can substitute white rice flour, but use less liquid.(Haven't tried it with white).
Also, rice flour does not have enough gluten to rise on its own when making yeasted bread. It will supposedly rise with an additive called methocel.
From: "R. Burke and D. Brown" eep@tampa.mindspring.com
Here is a great main dish recipe, that is easy and delicious!
In large soup pot, heat olive oil over medium heat; add onion and garlic.
Saute 10 minutes. Add a few teaspoons chicken broth if mixture becomes to dry. Add chicken broth, tomatoes, and spices. Bring to a boil, reduce heat and simmer 10 minutes. Stir in chicken and beans, simmer 10 minutes.
Stir in rice and simmer 20 to 25 minutes. You may want to add more water or chicken broth if needed.
This is more like a main dish instead of a soup, but is great
with a salad
and cornbread.
From: "Yvette Mueller" muel@serv2.fwi.com
Yield: 1 servings
Combine all ingredients and simmer about 25 minutes. Use as a basting sauce when grilling or spit barbequing chicken.
Source: Modern Barbecue Cooking by Ed Bell
From: cstarz@teleport.com (Carey Starzinger)
Wash and peel potatoes. Peel onions. Cut both vegetables into large chunks. Grate some chunks of the potato, alternating with the onion using a food processor. Place colander over a pot or bowl which will catch the liquid drippings. Place the grated onion and potato mixture in the colander and let stand. Press down on the mixture to hasten the draining process every 5 minutes or so. Continue until the mixture no longer squishes when pressed (approximately 15 minutes). Note: the juice from the onion should prevent the potato from discoloring. However, don't worry if the potato does discolor. Taste is unaffected and somehow the right color returns during cooking.
Place the potato-onion mixture in a mixing bowl. Add all remaining ingredients except the cooking oil. Blend well.
Pour the liquid out of the bowl/pot which collected the water from the potatoes and onions draining step. At the bottom of the bowl, you will find a thick, starch paste. Scrape this paste out of the bowl and add to the potato-onion-egg etc. mixture.
Heat 1/2 inch depth of oil (or oil-butter mixture) in a skillet. Use about 2 tablespoons of potato mixture for each pancake. Drop into skillet and flatten with spatula. Fry pancakes about ten minutes total, turning once. The pancakes should be golden brown.
Continue to blend the ingredients in the bowl as you work through the total pancake mixture.
Serve immediately!!
Follow above procedure.
Karen Selwyn
As you peel the potatoes, add to a bowl of _very_ cold water which covers potatoes. As you grate potatoes add to another bowl of _very_ cold water that covers them. Drain potatoes & dry on paper towels. In large bowl; mix eggs enough to combine yolks & whites. Stir in rest of ingredients (except oil). In large heavy skillet, over med. heat, heat 3 Tbsp. of oil. Drop about 2 Tbsp. of mixture into oil, spread into 3-inch patties. Turn once; fry until cooked thoroughly & golden brown (5-6 min.) Drain on paper towels. Serve hot with maple syrup.
Combine first 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides. Remove giblets and rinse chickens with cold water; pat dry. Place 1/4 cup sage and 1 halved garlic clove in cavity of each chicken. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird. Place chickens on lightly greased rack in a shallow roasting pan, breast side up. Insert meat thermometer into meaty portion of thigh of 1 chicken, making sure it does not touch the bone. Brush chickens with oil mixture. Bake, uncovered, at 500 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 55 minutes or until meat thermometer registers 180 degrees. Remove sage and garlic from chicken cavities; set aside. Remove chicken to a serving platter; set aside, and keep warm. Skim fat from pan drippings; reserve pan drippings. Combine reserved sage, garlic, vinegar, and next 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides. Add reserved pan drippings; process until smooth, stopping once to scrape down sides. Serve chicken with sauce. *Rice goes great with this dish
From: Dave davidg@eden.rutgers.edu
Combine all ingredients in small saucepan. Heat over low heat just long enough to melt butter, stirring frequently; add salt and pepper to taste. Use sparingly as a basting sauce while pork tenderloin is cooking. Add enough of remaining sauce to moisten chopped tenderloin just before serving.
Bob's Smoky Mountain Links
http://www.nashville.com/~robert.foster/smoky.html
From: rfoster@bellsouth.net (Robert Foster)
A very dear friend, Shirl the Pearl Rodgers, gave me this
recipe, which
she served on Thanksgiving. She called it "Corn
Puddin." Just delicious!
Preheat oven to 350 degrees.
Grease a casserole dish. Mix all ingredients except the butter in the casserole dish. Cut butter into pieces and dab around the top of the casserole. Bake for 1 to 1-1/4 hours until puddin is set. Cool 10 minutes and then serve
From: NWilbourne nancy_gw@telis.org
Combing flour, baking powder, salt and sugar. Combine eggs, milk and corn. Add to dry ingredients, mix till barely moistened. Drop batter by spoonfuls into deep hot fat (375F). Fry until golden brown on each side. Drain. Serve hot, plain, dusted with powdered sugar or with syrup.
From: arielle@taronga.com (Stephanie da Silva)
1. Place the cous cous in a bowl and pour on the water. Let sit for 10 to 15 minutes until soft
2. Heat the butter in a frying pan and add the apple and pear. Saute a few minutes, then addthe water or apple juice, the honey, raisins and spices. Cook, stirring over medium heat for 3 to 5 minutes
3. Stir in couscous and heat through, stirrring. Remove from the heat and serve, topping with yogurt and if you wish additional honey.
Delicious and nutritios for breakfast
From: Krayola@ix.netcom.com
From: Johnson <jmjohnsn@sprynet.com>
Subject: (4) Quick Mix and Recipes
Whenever a recipe calls for biscuit mix, use this versatile mix.
In a large bowl, combine flour, baking powder, salt, cream of
tartar, baking soda, and milk powder or buttermilk powder. Stir
with a wire whisk to blend. Use a pastry blender, a heavy-duty
mixer with a bowl cover or your fingers to blend in shortening
until evenly distributed. Spoon into an 8-cup container with a
tight-fitting lid. Seal container. Label with date and contents.
Store in a cool dry place. Use within 10 to 12 weeks
Makes about 7 cups Quick Mix.
The convenience of mixes is apparent when biscuits are this easy tomake.
In a medium bowl, combine Quick Mix and milk or water. Stir with a fork to blend. Let dough rest 5 minutes. Preheat oven to 450 degrees F. (230 C). on a lightly floured board, knead dough about 15 times. Roll out 1/2 inch thick. Cut with a biscuit cutter or top of a large thin drinking glass. Place cut biscuits about 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes in preheated oven until golden brown. Makes 6 large biscuits.
Apple Cobbler:
Place 2 cups sliced apples in a 6 1/2-inch square baking pan.
Sprinkle with 1 tablespoon lemon juice. Combine 3 tablespoons
sugar and 1/2 teaspoon cinnamon.
Sprinkle over apples. Stir 2 tablespoons sugar into Quick Mix.
Prepare Light & Tender Biscuit dough as directed above.
Drop dough by spoonfuls over fruit. Bake at 325 degrees F. (165
C) 35 to 40 minutes until dough is browned and fruit is tender.
Makes 2 to 4 servings.
Substitute chopped apple or fresh blueberries for the raisins or dates.
Preheat oven to 425 degrees F. (220 C). Generously grease 6 large muffin cups. In a small bowl, combine egg and milk or water. In a second small bowl, stir sugar into Quick Mix. Add egg mixture all at once, stirring until just moistened. Stir in raisins or dates and nuts. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry. Makes 6 large muffins.
In a small bowl, combine egg and milk or water. In another small bowl, combine Quick Mix and sugar. Add egg mixture all at once, stirring with a wire whisk to blend. Let stand 3 to 5 minutes. Preheat griddle according to manufacturer's directions. Lightly oil hot griddle. Pour about l/3 cup batter onto hot griddle to make 1 pancake. Cook until edge becomes dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds until browned. Repeat with remaining batter. Makes about six 4-inch pancakes.
Add ingredients, one at a time, to a 2-quart casserole dish, mixing well after each addition. Bake at 350F for 1 hour.
Lisa Sporleder
snles@orca.alaska.edu
Mix ingredients together and put into a greased casserole
dish.
Bake 350 deg F for 35 - 40 minutes (until a knife comes out of
the center clean).
From: waynew@visi.net (dreamweaver)
From: SAM.WARING@382-48-1.ima.infomail.com
(SAM WARING)
Subject: Corn Fritters
Yield: 4 servings
Grind or chop together the onion, garlic, and pepper in a food
processor. Fry in a little vegetable oil until the onion is
golden.
Add to the corn in a bowl. Mix in the egg, salt and flour. Test a
spoonful in the hot oil. Mixture should be thick enough NOT to
separate when placed in the oil. Drop by spoonfuls into hot oil.
Cook until light golden in color, turning to cook both sides.
Drain on paper towels. Serve immediately.
Yield: 6 Fritters
In a medium mixing bowl, beat together egg yolk and sugar. Using a wooden spoon, stir in kernel and cream-style corn, flour, chives, salt and pepper; mix well.
In a small mixing bowl, beat the egg white until stiff but not dry; gently fold into the corn mixture.
In a ten-inch skillet, heat the oil over medium-high heat; drop the batter by quarter-cup measures into skillet, forming six equal fritters. Cook until fritters are golden on bottom, about one minute; turn and cook until golden on the other side, about one minute longer.
WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK P274
Last edited: February 22, 2004
The NetWoods Virtual Campsite, Steve Tobin, Campmaster