I haven't made these yet but they sure does sound good. Thought that some
of you might like to make them....if you do please let us know how they
turned out.
Romano-Oregano Bread
Chili Corn Bread
Reggie
* Exported from MasterCook *
Romano-Oregano Bread
Recipe By : Cooking Light Magazine, January/February 1996
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads
Eat-Lf Mailing List Low Fat
Want To Try Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups bread flour
1 Cup water
3/4 Cup grated fresh romano cheese
3 Tablespoons sugar
1 Tablespoon dried oregano
1 1/2 Tablespoons olive oil
1 Teaspoon salt
1 Package dry yeast
Follow manufacturer's instructions for placing all ingredients into bread
pan; select bake cycle, and start bread machine.
Yield: 1 (1 1/2-pound) loaf, 12 servings.
CALORIES 181 (21% from fat); FAT 4.2g (sat 1.5g, mono 1.8g, poly 0.5g);
PROTEIN 6.6g; CARB 28.7g; FIBER 0.2g; CHOL 7mg; IRON 1.8mg; SODIUM 281mg;
CALCIUM 87mg.
Busted by Gail Shermeyer <4paws@netrax.net>
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Nutr. Assoc. : 0 0 1281 0 0 0 0 0
* Exported from MasterCook *
Chili Corn Bread
Recipe By : Cooking Light, Sept. 1995, page 124
Serving Size : 8 Preparation Time :0:06
Categories : Breads Bread Bakers Mailing List
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup all-purpose flour
2/3 Cup yellow cornmeal
2 Teaspoons baking powder
1 1/4 Teaspoons chili powder
1/2 Teaspoon salt
1 Cup frozen whole-kernel corn -- thawed
1/3 Cup minced seeded jalapeno pepper
2 Tablespoons minced green onions
1/2 Cup skim milk
2 Tablespoons honey
1 Tablespoon vegetable oil
3 egg whites -- lightly beaten
Vegetable cooking spray
Combine the first 5 ingredients; stir well. Add corn, jalapeno, and onions;
stir.
Combine milk, honey, oil, and egg whites; stir. Add to flour mixture,
stirring just until the dry ingredients are moistened.
Spoon batter into a 9-inch pie plate coated with cooking spray.
Bake at 375 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Yield: 8 servings (serving size: 1 wedge).
This corn bread is so full of flavor that it almost seems like a main dish.
My son, Jimmy, says it's better than anything! -- Wanda L. Crawford,
Beaver, Oklahoma.
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Serving Ideas : Remove from pie plate; cut into wedges. Serve warm.
NOTES : Cal 144.9
Fat 2.3g
Carb 27.4g
Fib 1.6g
Pro 4.7g
Sod 258mg
CFF 13.7%
Nutr. Assoc. : 0 0 0 0 0 5567 3785 0 0 0 0 0 0