In this issue:

Thursday's Diabetic Recipe: *No-Knead Herbed Bread Sticks*
Requests & Replies from Subscribers:  Coconut Chicken

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* Exported from MasterCook *

No-Knead Herbed Bread Sticks

Recipe By : Real Food for Real People
Serving Size : 24                 Preparation Time :0:00
Categories : Bread                        Diabetic
Low Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Whole Wheat Flour -- (2 - 2 1/2 cups)
1 cup Wheat Gluten
1 package Yeast -- Rapid Rise
1 tablespoon Minced Onion -- instant
2 teaspoons Dill Weed
1 teaspoon Salt
1 1/3 cups Warm Water -- 125-130 degrees
3 tablespoons Vegetable Oil
1 tablespoon Honey
1 Egg White -- slightly beaten
2 tablespoons Parmesan Cheese

Mix flour and vital wheat gluten together in a small bowl. Mix 2 cups flour mixture, the
yeast (dry), onion, dill and salt in large bowl. Stir in water, oil and honey. Beat until
smooth. Stir in enough remaining flour mixture, scraping side of bowl, to form soft dough.
Cover and let rest 10 minutes. Heat oven to 400º F. Prepare baking sheet with light coating
of vegetable shortening. Stir down dough by beating about 25 strokes. Turn dough onto well-
floured surface; gently roll in flour to coat. Divide into 24 equal parts. Roll and shape
each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place
on baking sheet. Brush with egg white; sprinkle with Parmesan cheese. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Store loosely covered.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 3g Fat (25.0% calories from fat); 10g
Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 114mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

RF4RP readers,

I once saw a cook book that had ideas on fun things to do with frozen bread dough. You could
make animals, ghosts, and other stuff by thawing and cutting it certain ways. Do any of you
have this, and could you share some recipes? I have looked and can't find anything like it
anywhere. Thanks.

Jacque

Hello,

Can you help me with making my own noodles and chicken broth to have home-made chicken soup?
I had some at a restaurant not long ago that was very good, and came with dumplings too.

Suki

I just love your newsletter! I would appreciated it if someone could share a recipe for
something fun I can make to take to a Halloween party. The creepier the better! Thanks!

Emily

~ Subscriber Responses ~
 

This is for Sue, who wanted breakfast shakes- We use this one ALL the time -- it's fast and
easy.

BANANA MILKSHAKE

1 banana, frozen
1 cup milk (we use 1/3 cup powdered milk with one cup water)
1 t. honey (we use the non-sugary kind from Wal-Mart)
1/2 t. vanilla extract

Cut frozen banana into slices. Blend all ingredients together for 30 seconds or so. You
could also had the following: 1/4 cup orange juice, 1 T. wheat germ, OR 1/4 cup frozen
strawberries (sliced).

mjwilliquette@juno.com
 

For the gal (I forgot her name) who asked for some easy quiche recipes, here are a couple of
fairly easy quiche recipes which I like. I don't usually make quiche with crusts -- fewer
calories, and takes less time.

IMPOSSIBLE CARROT PIE

1 cup finely grated carrots
3/4 cup uncooked minute rice
2/3 cup shredded cheddar cheese
1/4 cup chopped onion
1/2 teasp. dried basil
1-1/2 cups milk (I use fat-free milk)
3/4 cup Bisquick
3 eggs (or equivalent egg substitute)
1/2 teasp. salt
1/4 teasp. pepper

Grease a 9-inch pie plate. Mix the carrots, uncooked rice, cheese, onion and basil. Spread
in the pie plate to make a "crust." Beat milk, Bisquick, eggs, salt and pepper until smooth
-- 15 seconds in electric blender on high, or 1 minute with hand beater. Pour into "crust"
in pie plate. Bake in 400 F. oven 30 to 35 minutes (set on cookie sheet in oven). It's done
when a knife inserted between center and edge comes out clean. Cool 5-10 minutes. Makes 5-6
servings. (from Los Angeles Times June 19, 1986)

MUSHROOM CRUST QUICHE

5 tablespoons butter or margarine (divided)
1/2 pound mushrooms, coarsely chopped
1/2 cup finely crushed soda crackers (16 crackers)
3/4 cup chopped green onions
2 cups shredded Jack cheese
1 cup of cottage cheese
3 eggs
1/4 teasp. cayenne pepper
1/4 teasp. paprika

Melt 3 T. butter in skillet over medium heat. Sauté mushrooms until tender. Remove skillet
from heat. Stir in cracker crumbs and mix with mushrooms. Press into bottom and sides of a
greased 9-inch pie plate. Melt remaining 2 T. butter in skillet and sauté green onions
quickly. Spread over mushroom/cracker "crust." Sprinkle with Jack cheese. In blender,
combine cottage cheese, eggs and cayenne pepper. Blend well. Turn into mushroom crust.
Sprinkle with paprika. Bake at 350 F. for 35 - 40 minutes or until done. Let stand about 10
minutes before serving. (from Los Angeles Times "My Best Recipe" column, 1986.)

Marge Martin                   marjmartin@earthlink.net
 

Hey-o Kaylin,

As always, thanks for a great letter. Debbie asked for a Coconut Chicken recipe. I have two
that are pretty tasty. Can't remember where they came from -- may have been RF4RP!

Coconut Chicken

6 skinned & boned chicken breasts
1/3 cup lemon juice
1 tsp. salt
2 tsp. curry powder
1/4 tsp. ground ginger
2 cups flour
2 tsp. baking powder
1 1/2 cup milk
3/4 lb. coconut
3 cup vegetable oil

Cut each chicken breast half into 6 pieces. Mix lemon juice, salt, curry and ginger. Add
chicken; stir to coat and marinate 30 minutes. Make a batter with flour, baking powder and
milk. Drain marinade from chicken, stirring marinade into batter. Dredge chicken in flour.
Dip in batter and roll in coconut. Heat oil in skillet to 355* F. Fry until golden brown,
about 2 minutes on each side. Remove to paper towel as they brown. Make ahead and freeze in a
single layer and defrost in single layer on cookie sheet. Heat in moderate oven at 350* F for
15 minutes.

Coconut Curried Chicken

1 Tbsp curry powder
1/2 tsp salt
2 tsps olive oil
2 cloves garlic, minced
2 tsps ginger, minced
1 cup chopped onions
1 lb boneless chicken breasts, cut into 1-inch pieces
1/2 cup coconut milk
1 Tbsp lime juice
2 Tbsps sweetened coconut flakes

Combine the curry powder and salt in a bowl, add the chicken and toss to coat. Heat the oil
in a non-stick pan, over medium high, add the garlic, ginger and onion and cook, stirring for
1 minute, add the chicken and sear for 2 to 3 minutes per side, or until browned. Add the
coconut milk and lime juice, reduce to medium and cook, stirring occasionally, about another
15 minutes. Meanwhile, if desired, toast the coconut flakes in a dry skillet, then let it
cool. Raw coconut flakes are fine if that's your preference. Serve the chicken with the
coconut sprinkled on top. Best served with rice and a green veggie. Makes 4 servings.

Cariad                      cariad@rocketmail.com
 

Re: Crumbly No-bake Cookie Question

For the lady who said her no bake cookies are crumbly and not smooth and creamy, here's the
secret:

After you have put in the oatmeal, beat with a spoon until the shine starts disappearing from
the mixture. You can use a mixer, but use the low setting. When the mixture looks
consistently dull, and starts thickening, dip it out onto wax paper or foil. It may look
like it won't set up, but it will, and be creamy and delicious.

Barbara in TN                          auntbaba12@yahoo.com


For Joyce who was having problems with no bake cookies ending up crumbly. Sounds like you
may have cooked them too long causing the sugar to re-crystallize and make them crumbly. Or
perhaps you are using margarine instead of butter. Margarine has a lot of water in it making
them dry out from water evaporating while cooking. That is why I use only real butter when
baking for best results. Hope this helps!

Pat                       rdepuy@insight.rr.com


No Bake Cookies for Joyce. These are the only two recipes I have containing cocoa and peanut
butter for No Bake Cookies. My question for Joyce is, "Are you following the directions
exactly?" I have found that cooking times are extremely critical in making No Bake Cookies.

No Bake Cookies

1/2 cup butter
2 tsp. cocoa
1 cup peanut butter
1 cup nuts, chopped
2 cups sugar
1/2 cup milk
2 1/2 cup quick oats
1 tsp. vanilla

Mix together peanut butter, oats, nuts and vanilla. In a saucepan, combine butter, sugar,
cocoa and milk. Boil 1 minute, remove from stove and add to the peanut butter mixture. Drop
by spoonfuls onto wax paper. Let cool. Makes 18 cookies

Amazing Seed Cookie

1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup honey
1/2 cup peanut butter
1/2 cup unsweetened carob powder or cocoa powder
1/4 cup wheat germ or oat bran
1/4 cup unsweetened coconut
Optional: Maraschino Cherry Halves

Mix all ingredients in a bowl until combined. Spray your hands with a light coating of non-
stick spray before rolling as the mixture is sticky. Form into small balls Store in the
refrigerator or freezer. For a very special treat wrap the dough around a half maraschino
cherry. Enjoy. Diane

Mary in Azusa                    Tis1947@aol.com
 

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