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recipe Spoon Bread by zuperbayu

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									                                       Chapter 15: Breads and Sandwiches        525

Spoon Bread
Spoon this bread into shallow bowls and top with stew, or invert the bread
onto a serving plate and break into pieces to serve with soups or stews.
                                                          Per Serving:
6–8 servings                                              Calories: 87
                                                          % calories from fat: 27
3/4 cup boiling water                                     Protein (g): 3.5
1/2 cup yellow cornmeal                                   Carbohydrate (g): 13.9
                                                          Fat (g): 2.9
2 teaspoons margarine or butter, room temperature         Saturated fat (g): 0.9
2 egg yolks                                               Cholesterol (mg): 70.5
1/3 cup low-fat buttermilk                                Sodium (mg): 337
                                                          Exchanges:
1/2 teaspoon each: salt, sugar, baking powder             Milk: 0.0
1/4 teaspoon baking soda                                  Vegetable: 0.0
2 egg whites, beaten to stiff peaks                       Fruit: 0.0
                                                          Bread: 1.0
                                                          Meat: 0.5
1. Stir boiling water into cornmeal in bowl; let cool     Fat: 0.0
until barely warm, stirring occasionally. Stir in
margarine and egg yolks, blending well. Mix in
buttermilk and combined remaining ingredients,
except egg whites; fold in egg whites.
2. Pour batter into greased 7-inch springform pan; place pan on rack in
6-quart slow cooker. Cover and cook on high until toothpick inserted in
center of bread comes out clean, 21/2 to 23/4 hours. Serve immediately.




Fruited Bran Bread
Delicious served warm with honey or fruit jam!
                                                         Per Serving:
1 loaf (16 servings)                                     Calories: 169
                                                         % calories from fat: 20
11/4 cups all-purpose flour                              Protein (g): 4.1
                                                         Carbohydrate (g): 33.1
1/2 cup whole-wheat flour
                                                         Fat (g): 4.2
2 teaspoons baking powder                                Saturated fat (g): 0.8
1/2 teaspoon each: baking soda, salt                     Cholesterol (mg): 14.1
                                                         Sodium (mg): 261
11/2 cups whole-bran cereal flakes
                                                         Exchanges:
11/3 cups low-fat buttermilk                             Milk: 0.0
3⁄4 cup packed light brown sugar                         Vegetable: 0.0
                                                         Fruit: 0.0
3 tablespoons margarine or butter, melted
                                                         Bread: 2.0
1 egg                                                    Meat: 0.0
1 cup coarsely chopped mixed dried fruit                 Fat: 0.5
1/4–1/2 cup chopped walnuts

								
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