RH> Looks good but a bit of gluten will help them rise higher. I generally
RH> use @ 1/4 cup (some ingredients in my bread making aren't measured
RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
RH> of bread.
DD> I'm so glad I'm not afflicted w/celiac disease. Bv)=
RH> Same here, also glad I don't have a problem with lactose intolerance.
DD> My house-mte is mildly lactose intolerant. So I started him on "live
DD> culture, full fat, probiotic yogurt - first from Food Fantasies (my
DD> local Health/Natural foods store) and lately from Hy-Vee who carry a
DD> varsion from Chobani.
RH> I've been buying the Wegman's brand the last few years; the raspberry
RH> and strawberry are my favorite flavors, ones like coffee and coconut I
RH> leave on the shelf. (G)
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is
available. That variety sells out quickly. I'm hoping their bean-counters
will wake up and stoick it in larger quantity. Soon.
A 5 oz container of whatever is in the icebox makes a nice (and healty)
snack. And keeps my stomach from growling.
1 sm Cucumber; grated
2 c Greek-style yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper
Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.
Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *
Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.
* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD
Makes about 2 1/2 cups of sauce.
Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993
Uncle Dirty Dave's Kitchen
MMMMM
... URA Pagan Redneck: If yore spirit critter is a 'possum.
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