Stir yeast and suger into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl.
Turn machine on and combine mixture.
With machine running, slowly add yeast mixture.
Mix until dough cleans sides of bowl.
If dough is too sticky, add more flour by the tablespoon, working it in before adding more.
If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more.
Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer.
If mixing by hand, put ingredients in large bowl.
Mix well.
Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes.
Transfer dough to large plastic bag, squeeze out air and seal at top.
Place dough in bowl.
Let rise in warm spot until doubled, about 1 hour.
Oil a baking sheet.
Punch dough down and shape into smooth ball.
Place smooth side up on baking sheet.
Cover loosely with oiled plastic.
Let rise in warm spot until doubled, about 40-50 minutes.
Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour.
Make a decorative slash across the top.
Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes.
Immediately remove from pan and cool on rack.
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Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight.
Drain water then add ham bones, water and bay leaves.
Simmer covered for 2 hours.
Remove ham bones and return any meat to kettle.
Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce.
Cover and simmer for 1 hour.
Add water as needed.
Serve with hot cornbread.
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Melt butter in a 13 x 9 x 2 inch pan.
Sprinkle crumbs evenly over butter.
Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut.
Pour condensed milk over all.
Bake in a pre-heated 350 degree oven for 30 minutes.
Let cool and cut in bars.
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fprintf(file,"\"CARB\"\t");
fprintf(file,"\"FIBER\"\t");
fprintf(file,"\"CHOL\"\t");
fprintf(file,"\"IRON\"\t");!
fprintf(file,"\"SODIUM\"\t");"
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Mix 1 cup flour, sugar, salt and undissolved yeast.
Heat 1 cup water and margarine to 120 to 130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add 1/2 cup flour.
Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough.
On floured board, knead 5 minutes.
Set in greased bowl; turn to grease top.
Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces.
Roll each into a 20-inch rope.
Shape into pretzels or other shapes.
Place on greased baking sheets.
Cover; let rest 5 minutes.
Mix egg yolk and 1 tablespoon water; brush on pretzels.
Sprinkle with coarse salt.
Bake at 375 degrees 15 minutes or until done.
Cool on racks.
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Brown spareribs in frying pan without added fat.
Add water and simmer for 1 hour.
Add potatoes to meat and cook until tender - about 25 minutes.
Add beans and liquid the last 10 minutes of cooking.
If raw beans are used, add with the potatoes.
Season with salt and pepper.
Skim off excess fat before serving.
To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert.
For variety: Beef short ribs may be used with longer cooking.
Corned beef, ham hock, or ham bone may be used in place of shortribs.
Cover with water and simmer about 3 hours or until tender.
Omit salt, and continue as above.
Good with sauerkraut.
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WOut(file,NullNumber(d4field(Recipe,"FIBER")));2
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WOut(file,NullNumber(d4field(Recipe,"IRON")));4
WOut(file,NullNumber(d4field(Recipe,"SODIUM")));5
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Select a well-rounded onion.
Peel outer skin off.
Leave root intact and cut off any hanging roots.
Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2" away.
Cut each section twice.
Place onion in bowl of enough boiling water to cover it and leave for 5 minutes.
The sections, or petals, will begin to open.
Remove onion from water and immerse into ice water, which will further the opening.
Drain well by turning upside down on paper towel.
Put flour into paper bag, add onion and shake gently to coat with flour.
Roll floured onion in beaten egg to cover.
Put cracker crumbs or coating in bag, add onion, and shake gently to coat.
Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes.
Cooked onion can be kept for a time in warm oven.
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Place all ingredients in the order listed in the bread maker.
(.txt)