Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://survivingthemiddleclasscrash.wordpress.com/2010/10/20/the-apple-of-your-eye-fall-recipes/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SurvivingTheMiddleClassCrash+%28Surviving+the+Middle+Class+Crash%29&utm_content=Yahoo!+Mail

The Apple of your Eye: Fall Recipes

Drina Brooke, certified community herbalist

Hello friends

Well, it’s that time of year. The fall. So-named probably because of the falling leaves, the falling fruit and all that comes with it. You know, Mom and apple pie, the kitchen just smells delicious, eh? And of course, the kids love jumping in piles of fallen raked leaves. Actually, when I was growing up in snow country, we used to rake the leaves into leaf bags and pile them around the foundation of the house, just in time for the first snowfall. The idea was to let the snow pile up in an embankment around the house, which insulated the foundation. And it really worked. Every winter when we did that, we needed less wood to heat our home and drafts were somehow stilled. So fall leaves not only are fun to jump in when raked, but they even have an energy-saving benefit too. (No guarantees of rhodent-free or fireproof though, even though we never had any problem with either one, ourselves. Of course the visuals are not lovely, but once the snow covers the bags they are completely invisible anyway).

And speaking of falling fruit, talk about the apple of your eye. Man, those apples on our tree, they are just falling by the binful and it really doesn’t seem to make too much of a dent in what is left on the tree. Nature is just so abundant, it is amazing! And while an apple a day may or may not keep the doctor away, certainly apples do have their health benefits. So before getting to the recipes (below), let’s talk about this first, in brief.

According to the Nutrition Almanac, which has a nutrient chart for many foods in the back of the book, apples do not rank very high in most nutrients. Compare 1.06 grams of fiber per 150 grams of apple to the same weight in avocados, which yields 4.24 grams of fiber! Where apricots contain 2769 IU of vitamin A per 150 grams of fruit, apples weigh in at a meager 74 IU. So if apples also contain smaller amounts of B vitamins, minerals and amino acids than many other fruit, why are they so beneficial to health?

That’s where mainstream nutrition takes a back seat, and phytonutrients come to the rescue. So, be ye not deceived, apples are surprisingly beneficial considering their seemingly low-nutrient content.

Large amounts of pectin in apples bind with heavy metals in the gut, aiding their release from the body. This is not the same as chelation, in which heavy metals are pulled out of cells from the bones, brain and nerve tissue, and other areas where metals would tend to be stored in the body. However, for those metals which are already being processed and have found their way to the digestive tract, apple pectin can indeed come to the rescue, binding with the metals and aiding their safe(r) release than one would have in absence of the pectin. (I say safeR because no heavy metal removal is ever risk-free. This should definitely be done under a holistic doctor’s supervision, if at all possible. Also you will need the apple pectin in the jar, not the whole fruit, to successfully chelate metals. In addition, you would need a mix of herbs, such as cilantro and chlorella which chelate heavy metals from the body. The use of pectin to buffer the metals in the gut is one important key among others to safety, however).

Just try apple butter next time you have nausea. The sugars in the apples combining with the vinegar settle out the stomach’s PH balance, reducing symptoms of mild or moderate nausea. Homemade apple butter is truly a good home remedy to keep on hand (not for full-blown stomach flu or severe symptoms, where chamomile, marshmallow root and mint tea with honey can help a lot if drunk frequently, though the apple butter may also be safely consumed in these conditions. However, in acute stomach upset the apple butter could cause problems too: Better yet would be apple sauce, without the vinegar, to be sure that no hyperacidic reactions develop. If symptoms persist or worsen, see your doctor immediately).

Quercitin, a flavonoid working hand-and-glove with vitamin C, aids cholesterol reduction, strengthens capillaries, checks histamine secretions (allergies, though nettles are by far a higher source of quercitin than apples) and has many other beneficial functions. Polyphenols in apples help to reduce bowel cancer, heart disease, have anti-oxidant properties, aid blood sugar balance, and much more. Read more in this excellent, well-researched and informative article about apples and their health benefits, by World Health Foods: www.whfoods.com/genpage.php?dbid=15&tname…

HERE ARE SOME APPLE RECIPES FOR YOU TO ENJOY

Do you have extra time (lots of it) and energy (ditto, lots) and enjoy canning? If so, then canned apples with a honey, lemon juice, and apple pie spice syrup can be wonderful! It’s just like eating apple pie without the crust, and with a delicious syrup. I make my own apple pie spices by combining cinnamon (foreground spice) with smaller amounts of cloves, ginger and optional nutmeg. Yum! (I don’t know the proportions, and it comes out differently every time. So I can only toss this out as a generic idea, stating that the canned fruit in this way has come out truly delicious every time!) Canned fruit or apple butter make nice holiday gifts, too.

This Jewish Apple Cake by Cooking Light is a real smasher, so delicious: Jewish Apple Cake Recipe – MyRecipes.com

(Gluten-free eaters, rejoice: Here is what I would suggest. Use rice flour, add one or two extra eggs to the recipe to hold the batter together, and the results are light and fluffy! Mix 3 parts rice flour with about 1 part cornstarch for lightness, and substitute this for each cup of wheat flour. Personally, I prefer to omit this since the starch converts to sugars in the body. However many people enjoy the light batter and moisture which results when using either corn or potato starch. The above recipe, with the neufchatel cheese and apple sauce, will be plenty moist even without the cornstarch, but use your own judgement where your preferences are concerned. If you like a lighter and more cake-like batter, and don’t mind the less-than-favorable nutritional information, then use the starch in the flour).

With a trumpet, fanfare and Huzzah! Vegetarian chef Mollie Katzen’s online recipe page for apples is varied and characteristically creative. Imagine apple pizza, butternut squash/apple soup, and Wilted Spinach Salad with Grilled Onions, Avocado and Apple, much more: http://www.molliekatzen.com/archives.php type “apples” into the search box and you will see many recipes come up.

Deborah Madison is a creative chef with recipes to die over. Her Apple Butter with Star Anise sounds like a smasher to me. (It also reminds me of my mother’ s gingered pears with star anise stewed in a honey-water syrup, it was always really tasty): http://www.culinate.com/columns/deborah/apple_butter_with_star_anise

Here is another apple butter recipe. However, I would cut the vinegar in half, and the sugar ditto: http://simplyrecipes.com/recipes/apple_butter/

Chef Emerill (my husband and I loved watching his TV show, what a creative spirit and such a sense of humor!) has a recipe here for cranberry sauce with oranges, apples and chopped pears with pecans: Cranberry Conserve Recipe : Emeril Lagasse : Food Network

Alas! Cooking Light printed THE most delicious recipe for Cranberry-Apple Conserve on page 80 of their 1991 Thanksgiving edition. Man was it ever delicious! Just like apple butter with added cranberries, using golden raisins with apple juice and brown sugar for sweeteners, fresh-chopped ginger and apple pie-type spices for seasonings. I have used the recipe as a home classic ever since, giving away canned jars of it as holiday gifts. The recipe appears to not be on the web, and I cannot re-type it for fear of copyrite infringement. But there is one substitute recipe which though not the same also does look good:

Dried Cranberry-Apple Conserve Recipe – MyRecipes.com

Here, the Food Network (Rachel Ray, chef) has a collection of apple crisp recipes. Myself, when making apple crisp, I use gluten-free rice flour and add dried unsweetened coconut, mixed nuts, cinnamon, ginger, and cloves for spicing. You can add your own creative twists to these recipes, and with the expert chefs here, proportions are bound to come out just right:

www.foodnetwork.com/search/apple-crisp/results.do

Here is a very nice-looking recipe for apple pie (for gluten free pie crust, I suggest using the mix by the Gluten Free Pantry):

www.joyofbaking.com/ApplePie.html

And last but not least, for something creative and truly different (and fun), here is a recipe for Butternut squash, apple and onion galette with Stilton

Enjoy enjoy, and happy Fall Harvest to you! Cheers, Drina

(Qualifier: I use a lot of Cooking Light magazine’s recipes because they are so creative and really truly delicious! I just have to admire these inventive and gourmet chefs. One caution on the health note, however, is that they use many ingredients which I would advise strongly to avoid, such as margarine which is far more artery-clogging than butter, egg substitute which is loaded with chemicals that are carcinogenic and in fact, eggs have enough lecithin to break down the cholesterol that they are not truly a hazard. Or, such is the counter-argument in what one may call the egg controversy, at least. So in other words, one can read both sides of the aisle. Further, one side of the aisle says that dietary cholesterol is not the heart disease-causing culprit anyway, since it’s the liver which produces serum cholesterol and not the metabolism of the foods. Another medical opinion would argue the other way. Food sources of carbohydrates are an often under-discussed source of serum cholesterol levels, FYI. Please note that heart attack rates skyrocketed within two decades of the introduction of margarine to the food market, no thanks to the hydrogenated fats which are almost impossible to digest and which end up lining the arteries with a fat-like coating. So, caution is advised. I much prefer to use neufchatel cheese to non-fat cream cheese, the latter again is loaded with gums and chemicals that are known carcinogens. Of the two health hazards, given a choice between animal fats and chemicals, believe me the animal fats are the safer choice, unless you have very high cholesterol. In that case, of course avoidance is a no-brainer, but considering that 40% of our nation will develop cancer during their lifetime, this mass epidemic is something to take note of and precautionary measures are strongly advised. Please note that animal fats have hazards of their own, when in excess and not in moderation, they can cause inflammatory prostaglandin formation and yes, fatty deposits to form. And they may in fact contribute to cancer, if in excess and eaten very routinely over the decades. Moderation is key. Again Cooking Light’s recipes are marvellous, I simply make substitutions and go right ahead with those recipes, which have become timeless classics in mine and my husband’s home. With those health cautions in mind, I hope you enjoy these marvellous recipes by Cooking Light to the fullest).—Drina

1a. Cranberry Pumpkin Bread
Posted by: “Ellen

Cranberry Pumpkin Bread

4 eggs
1/2 cup vegetable oil
3 cups sugar
1 can (16 oz.) canned pumpkin
3 3/4 cups flour
2 tsp. baking soda
1 tsp. salt
1 1/3 tsp. pumpkin pie spice
2 cups fresh cranberries
1 cup chopped nuts

In a large mixing bowl, beat eggs, add oil and mix. Blend in sugar
and pumpkin. In a separate bowl, sift together dry ingredients. Add to pumpkin
mixture. Fold in cranberries and nuts.

Pour into 2 greased bread pans or 4 small and bake until a toothpick inserted in
center comes out clean. Cool 5 minutes, then remove from pans to continue
cooling on racks.

Submitted by: Marie G

________________________________________________________________________
2. ABM FRUIT LADDER LOAVES, From My Mom
Posted by: “Mairlyn”

ABM FRUIT LADDER LOAVES, From My Mom

Serving Size : 8

DOUGH

2/3 cup milk

1 large egg

1 tablespoon butter or margarine

1/2 teaspoon salt

2 cups bread flour

4 teaspoons sugar

1 1/2 teaspoons Bread Machine Yeast

FILLING

2/3 cup dark raisins, prunes or chopped pitted

dates

1/2 cup chopped peeled apple

1/4 cup water

1/4 cup packed brown sugar

GLAZE

1/2 cup sifted powdered sugar

1/4 teaspoon vanilla extract

3 teaspoons milk

1/4 cup coarsely chopped walnuts — toasted

Measure carefully, placing dough ingredients in bread machine in

the order recommended by the manufacturer.

Select Dough/Manual cycle.

Prepare filling. In small saucepan, combine filling ingredients.

Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes

or until liquid is nearly absorbed. Cool.

Grease 2 baking sheets. When cycle is complete, remove dough from

machine to lightly floured surface. If necessary, knead in enough

flour to make dough easy to handle. Divide dough in half. Roll

half of dough into an 8-inch square. Place on baking sheet. Spoon

half the filling in a 4-inch wide strip down the center of dough,

leaving 2 inches on each side. With sharp knife, slit dough at

1-inch intervals along each side of filling. Fold strips

diagonally over filling, alternating from side to side. Repeat

with remaining dough and filling. Cover and let rise in a warm,

draft-free place until almost doubled in size, 30 to 35 minutes.

Heat oven to 350ºF. Bake 25 to 30 minutes or until done. (For

even browning, switch positions of sheets halfway through

baking.) Remove from sheets; cool on a wire rack. (2 loaves, 6

slices each) For topping, drizzle loaves with Glaze and sprinkle

with chopped walnuts.

Glaze: Combine sifted powdered sugar, vanilla extract and enough

milk to make glaze of drizzling consistency. Enjoy.

Another Group Owned By *~Beth~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

Invirase (saquinavir): Label Change - Risk of Abnormal Heart Rhythm

AUDIENCE: Cardiology, Infectious Disease

ISSUE: FDA notified healthcare professionals of new risk information added to the Warnings and Precautions, Contraindications, and Clinical Pharmacology sections of the antiviral drug Invirase (saquinavir), describing a potential change in the electrical activity of the heart when Invirase is used with another antiviral medication, Norvir (ritonavir). Changes in the electrical activity of the heart may lead to abnormal heart rhythms, known as prolonged QT or PR intervals. A prolonged QT interval can lead to a serious abnormal rhythm called torsades de pointes, which can be fatal. A prolonged PR interval can lead to a serious abnormal rhythm called complete heart block. Torsades de pointes and complete heart block have been reported in patients taking Invirase with Norvir.

BACKGROUND: The medications Invirase and Norvir are given together to treat HIV infection. Norvir must be given at a low dose with Invirase in order to increase the level of Invirase in the body. In February 2010, FDA announced it was reviewing clinical trial data about a potentially serious effect on the heart from the use of Invirase in combination with Norvir.This new information was derived from a clinical study designed to study a drug’s impact on the electrical activity of the heart.

RECOMMENDATION: Patients at particular risk are those with underlying heart conditions or those who have existing heart rate or rhythm problems. An electrocardiogram should be performed prior to initiation of treatment. Physicians consider whether ongoing EKG monitoring is appropriate for patients and when it should be done. The Data Summary in the Drug Safety Communication provides more details.

FDA will require that a Medication Guide be given to patients when picking up a prescription for Invirase. The Medication Guide will include information on the risk of abnormal heart rhythms.

Read the MedWatch safety alert, including a link to the FDA Drug Safety Communication, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm230449.htm

Tell us how we are doing:

http://survey.foreseeresults.com/survey/display?cid=d509U9xg0gZVxkMRcoMsQg==&sid=link&cpp[date]=10_21_2010_1417&cpp[type]=S

You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm

http://www.fda.gov/Safety/Recalls/ucm230498.htm

Actavis Inc. Issues a Voluntary Recall of 18 Lots of Fentanyl Transdermal System 25 mcg/h

Contact:
Media Line
Actavis U.S.
Tel: (973) 889-6689
E-mail: media@actavis.com

FOR IMMEDIATE RELEASE - October 21, 2010 - Morristown, NJ - Actavis Inc. today announced a voluntary recall to the wholesale and retail levels only of 18 lots of Fentanyl Transdermal System 25 mcg/hour C-II patches manufactured for Actavis by Corium International in the United States.

Actavis identified one lot of 25 mcg/hour Fentanyl patch (Control/Lot # 30349) shipped to market that contained one patch that released its active ingredient faster than the approved specification in laboratory testing. An accelerated release of Fentanyl from a 25 mcg/hour patch can lead to adverse events for at-risk patients, including excessive sedation, respiratory depression, hypoventilation (slow breathing), and apnea (temporary suspension of breathing). The patches are packaged individually and boxed in quantities of five patches per box.

Fentanyl Transdermal System is indicated for the management of persistent, moderate to severe chronic pain that requires continuous, around-the-clock opioid administration for an extended period of time and cannot be managed by other means such as non-steroidal analgesics, opioid combination products, or immediate release opioids.

As a precautionary measure, although unaware of any injuries associated with this issue, in addition to the aforementioned lot, Actavis is recalling the additional Control/Lot numbers noted below due to the possibility that additional patches may release active ingredient faster than the approved specification. The Control/Lot number appears on the bottom of the product box and on the black and white side of each individual patch packaging, in the lower left corner.
Recalled Control/Lot #s
30041, Exp 12/2011 30258, Exp 03/2012
30049, Exp 12/2011 30349, Exp 03/2012
30066, Exp 12/2011 30350, Exp 03/2012
30096, Exp 01/2012 30391, Exp 03/2012
30097, Exp 02/2012 30392, Exp 04/2012
30123, Exp 01/2012 30429, Exp 04/2012
30241, Exp 02/2012 30430, Exp 04/2012
30256, Exp 02/2012 30431, Exp 04/2012
30257, Exp 03/2012 30517, Exp 04/2012

Corium, a third party supplier for Actavis, manufactured the recalled patches at their Grand Rapids, Michigan facility.

Under this recall, all wholesalers and retailers are being asked to return the product they have on hand or in stock. Fentanyl patches sold by Actavis in Europe are not impacted in this recall.

This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.

Information also is available through the Actavis U.S. website at www.actavis.us9 by going to the “Fentanyl Recall Information” link on the front page.

Actavis has operators available to help customers, health professionals and consumers with the following information:

* Medical Issue/Adverse Event/Product Questions
1-877-422-7452 (24 hours/day, 7 days/week)
* Return/Reimbursement Questions
1-888-896-4562 (24 hours/day, 7 days/week)

Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

Online: www.fda.gov/medwatch/report.htm10

Regular Mail: use postage-paid, pre-addressed Form FDA 3500 available at: www.fda.gov/MedWatch/getforms.htm11. Mail to address on the pre-addressed form.

Fax: 1-800-FDA-0178

LISTERIOSIS, FATAL - USA (02): (TEXAS), RECALL
**********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

[1]
Date: Wed 20 Oct 2010
Source: Foodpoisonjournal.com [edited]
http://www.foodpoisonjournal.com/2010/10/articles/foodborne-illness-outbreaks/texas-bexar-travis-and-hidalgo-counties-hit-with-listeria-from-sanger-produce/

On 20 Oct 2010, the Texas Department of State Health Services (DSHS)
announced that it had determined chopped celery was the source of a
_Listeria_ food poisoning outbreak among Texas residents. Texas DSHS
had been investigating the source of 10 cases of listeriosis — the
illness caused by the ingestion of _Listeria [monocytogenes]_
bacteria, 5 of which resulted in death — for 8 months when
investigators determined that the source of the outbreak was chopped
celery sold by Sangar Fresh Cut Produce in San Antonio. Six of the 10
cases have been conclusively linked to consumption of the chopped
celery.

According to a health department press release, all cases of
_Listeria_ food poisoning occurred in Bexar, Travis and Hidalgo
counties. All of the reported cases were in people with serious
underlying health problems.

Several segments of the population are at increased risk for
contracting listeriosis. Individuals at increased risk include:
Pregnant women, who are about 20 times more likely than other healthy
adults to get listeriosis (about 1/3rd of listeriosis cases happen
during pregnancy); Newborns, who, rather than the pregnant women
themselves, suffer the serious effects of infection in pregnancy;
Persons with weakened immune systems, [such as] persons with cancer,
diabetes, kidney disease, or AIDS (who are almost 300 times more
likely to get listeriosis than people with normal immune systems);
Persons who take glucocorticosteroid medications (such as cortisone);
and the elderly.

Texas DSHS ordered the celery manufacturer, Sangar Fresh Cut Produce
in San Antonio, to stop processing food and recall all products
shipped from the plant since January 2010 after lab testing of
chopped celery from the plant indicated the presence of _Listeria_.
According to a press release issued by Texas DSHS, conditions in the
food processing plant posed “an immediate and serious threat to human
life or health.”

Sangar Fresh Cut Produce recalled products include primarily cut
fresh produce in sealed packages, which were distributed to
restaurants and institutional facilities such as hospitals and
schools. The chopped celery and other products are not believed to
have been sold in grocery stores.

Texas DSHS inspectors reported that they found sanitation issues at
the plant during the _Listeria_ outbreak investigation and believe
the _Listeria_ bacteria found in the chopped celery may have
contaminated other food manufactured in the facility. The agency
stated in a press release that a condensation leak had been found
above the food product area during an inspection. Inspectors also
found soil on a food preparation table and identified handwashing
issues. All of these factors could have contributed to the spread of
_Listeria_ throughout the food manufacturing plant where celery was
chopped and packaged.

Texas DSHS food safety personnel are continuing their investigation
into the possible points within the facility where the celery became
contaminated with _Listeria_ and is contacting distributors,
restaurants and institutions believed to have received the recalled
products to ensure the celery and other products sold by Sangar Fresh
Cut Produce does not reach consumers.

The order issued by Texas DSHS prohibits the plant from reopening
without DSHS approval.

The incubation period (time between ingestion and the onset of
symptoms) for listeriosis ranges from 3 to 70 days and averages 21
days.

A person with listeriosis may develop fever, muscle aches, and
sometimes, gastrointestinal symptoms such as nausea or diarrhea. If
infection spreads to the nervous system, symptoms such as headache,
stiff neck, confusion, loss of balance, or convulsions can occur. In
immune-deficient individuals, _Listeria_ can invade the central
nervous system, causing meningitis and/or encephalitis (brain
infection). Infected pregnant women ordinarily experience only a
mild, flu-like illness; however, infection during pregnancy can lead
to miscarriage, infection of the newborn or even stillbirth.

Newborns may present clinically with early-onset (less than 7 days)
or late-onset forms of infection (7 or more days). Those with the
early-onset form are often diagnosed in the 1st 24 hours of life with
sepsis (infection in the blood). Early-onset listeriosis is most
often acquired from the mother through transplacental transmission.
Late-onset neonatal listeriosis is less common than the early-onset
form. Clinical symptoms may be subtle and include irritability, fever
and poor feeding. The mode of acquisition of late-onset listeriosis
is poorly understood.

[Byline: Bill Marler]

—
Communicated by:
Sara Volk, PhD
Assistant Professor, Dept of Biology and Kinesiology
Our Lady of the Lake University, San Antonio, TX
sara.m.volk@gmail.com

******
[2]
Date: Thu 21 Oct 2010
Source: MySanAntonio.com [edited]
http://www.mysanantonio.com/news/health_official_says_celery_was_tainted_105446578.html

State health officials discounted claims by the president of Sangar
Produce & Processing Co. that the company’s celery — linked to the
deaths of 5 people from foodborne illness — is “absolutely safe.”

“When we test produce, we do a rapid screen initially,” said Texas
Department of State Health Services spokeswoman Carrie Williams. “But
then we follow up with a very extensive, week long test where we grow
the organism to be sure of what we have. The celery was tested
independently of other ingredients, and our scientists concluded that
the illnesses were linked to the celery processed at the Sangar
plant.”

State health officials ordered the closing of the produce plant and
the recall of all products shipped from there since January 2010
following the deaths of 5 people in Bexar, Travis and Hidalgo
counties from listeriosis. Five other people have become ill after
eating chopped celery processed by the plant at 1500 S. Zarzamora.
Officials say there’s no indication celery was shipped outside Texas.

In a statement, company president Kenneth Sanquist Jr. said
independent testing done on the produce found it to be safe, adding,
“we are aggressively fighting the state’s erroneous findings.” A call
to the company headquarters Thursday [21 Oct 2010] morning was
referred to the Uresti Law Firm, where an employee said a statement
would be released later in the day.

Health services spokeswoman Williams said Sangar products are sold
primarily to restaurants, hospitals and elementary schools, although
she would not release the names of any facilities were the celery
might have been consumed. Also unknown is the volume of produce
Sangar sold in the 10 months covered by the recall. “Celery is often
frozen and, while you wouldn’t want to eat it raw after it was
defrosted, it’s still often used as an ingredient in other dishes,”
explained Williams.

SNIP

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Other%20Types%20of%20Recipes%20for%20ABM/

Coffee Can Brown Bread

Makes 3 loaves - 3 - 1 lb coffee cans

2 1/2 cups bran flakes
2 cups buttermilk or sour milk
1 large egg
3/4 cup sugar
1 cup molasses or dark corn syrup
3 1/2 cups flour
1 tsp salt
2 tsp baking soda
1 cup raisins (optional)

Soak bran flakes in buttermilk for 10 minutes.

Combine all other ingredients in a large bowl then blend in bran mixture.

Pour into 3 well greased and floured 1 lb coffee cans (or 6 #303 cans) .

Bake at 350 degrees F. for 55 to 60 minutes.

NOTE: To make sour milk add 1 Tbsp vinegar to 1 cup less a 1 Tbsp of milk.

Submitted by: Darlene

Carrot Cake with Maple Cream Cheese Frosting

For the dough:

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp powdered ginger
1 tsp ground nutmeg
3/4 cup vegetable oil
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
2 tsp vanilla extract or maple flavoring
4 extra large eggs
2 cups finely grated carrots
1 1/2 cup (8 oz) chopped walnuts
1 cup raisins

Preheat the oven to 350 degrees F. with the rack in center position. Grease or
spray with Pam a 13 x 9 inch pan or a 9 inch square or round cake pan.

Stir the flour, baking powder, baking soda, salt and spices into a 1 quart bowl
and set aside. Place the oil, both sugars and vanilla extract in the machine
baking pan. Set the machine to dough cycle and start. Let mix for 3 minutes.
Crack eggs into a cup and beat slightly then add to baking pan with the machine
running, to the oil mixture.

With the machine still running, add the flour mixture, YOu will need a rubber
spatula to encourage the flour mixture into the wet ingredients. When the
mixture is smooth, after about 4 minutes, add the carrots, walnuts and raisins.
Use the rubber spatula to push ingredients into the batter. Mix only until well
combined. (about 3 minutes) Pour and scrape the batter into the prepared pan.

Completing the cake:

Bake the cake for 45 minutes in the 13 x 9 inch pan, or 60 minutes in the 9 inch
cake pan. A cake tester inserted in the center should come out clen and dry.
Cool the cake in the pan for 20 minutes, then turn the cake out onto a rack to
cool completely. Frost with the maple cream cheese frosting.

Maple Cream Cheese Frosting

You can use maple flavoring or real maple syrup which is a stronger flavor. If
you want to split the cake in half and frost the center make a double batch.

4 oz cream cheese, room temperature
1/2 stick (2 oz) unsalted buter, softened
1 Tbsp maple flavoring or 1/4 cup maple syrup (grade B maple syrup)
2 cup icing sugar, sifted

In a work bowl of a food processor or electirc mixer, or the bread machine set
to dough or mix, cream the cream cheese and butter until mixture is light and
fluffy. Add thr maple flavoring and mix or process 1 additional minute. Add
icing sugar and mix or process until the frosting is smooth. If you make the
frosting in the bread machine allow it to cool in the refigerator for 30 minutes
before frostng the cake, otherwise spread the frosting immediately on the cooled
cake.

Submitted by: Darlene

Breakfast Sausage Scones

These scones are studded with sausage, spiced with fennel and featuring
a piquant accent of sun dried tomatoes, they’re wonderful served with
scrambled eggs.

For The Dough:

2 1/2 cup all purpose flour
2 Tbsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 16 pieces
1 Tbsp fennel seeds
1/3 cup (2 oz) sun dried tomatoes packed in oil, drained and snipped
into 1/4” dice
8 oz sausage, hot or sweet, casings removes if necessary, cooked,
drained and crumbled
1 egg
1/2 cup milk

PLace the flour, baking powder, salt, sugar, butter and fennel seeds in
the baking pan. Program to manual, or dough cycle and press start. Leave
the lid open. Let machine knead for 5 to 6 minutes, or until the dough
is fairly uniform, coarse crumb consistency.

Add tomatoes and sausage and let it knead until they are incorporated,
about 30 seconds, then add the egg and milk. Let it knead only until the
dough starts to come together, then cancel machine.

To Finish The Scones:

Turn the dough out onto a lightly floured work surface and pat or roll
it into a 12 x 9 x 3/4” rectangle. Using a sharp knife cut the dough
into fifteen 3” squares. Transfer scones to a lightly greased cookie
sheet, leaving about 1” between each.

Bake scones in a preheated 400 degrees F. oven for 15 to 18 minutes, or
until they’re golden brown. Remove the scones from the oven and transfer
to a rack and cool them completely.

Makes: 15 scones

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Other%20Types%20of%20Recipes%20for%20ABM/

[BREAD MACHINES]

Zucchini Bread

Quick Bread/Cake Cycle

Delay Start Timer - No

Large—2 pound size

1/2 cup vegetable oil
1 cup shredded zucchini
2 large eggs, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 cups unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp allspice
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup walnuts
1/2 cup raisins

Place ingredients, in order listed, in bread pan with kneading paddle. Place
in Cuisinart Convection Bread Maker. Press menu and select Quick Bread/Cake.
Select loaf and dough size. Press Start to mix and bake. After batter has
mixed for 4 minutes, stir sides and bottom of bread pan with rubber scraper to
ensure complete mixing. Allow to continue mixing. When tone sounds, press
Pause and remove kneading paddle if desired. Press start to continue baking.
When cycle is completed, remove bread from machine and transfer to wire rack
to cool. Bread slices best when allowed to cool. If not serving after
cooling, wrap in plastic wrap to maintain freshness when completely cooled.

Submitted by: Mirthfullady

Maraschino Pecan Bread

1 1/8 cups water
3 cups flour
1 1/2 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/4 teaspoons salt
1 tablespoon butter
1/4 cup raisins
1/4 cup whole red maraschino cherries
1/4 cup sunflower seeds
1/4 cup pecans, chopped
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
3 teaspoons yeast

Drain cherries well on a paper towel and set them aside. Combine all the
ingredients EXCEPT for the cherries, nuts and seeds according to the
manufactures directions. Start the machine on the sweet bread cycle and
the fruit and nuts after the first kneading cycle.

Makes 1 loaf

Submitted by: Darlene

Carrot Spice Bread

1 tsp. active dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
2 tbsps. nonfat dry milk
1 tsp. apple butter
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
2 tbsps. soft pitted prunes, or figs, minced
1/3 cup carrots, grated
3/4 cup water

All ingredients are measured for a small loaf and should be at room temperature.

Add ingredients in order specified for your bread machine.

Set on standard setting, medium or normal baking cycle.

Submitted by: Linda

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Flat%20Breads%20and%20Crackers%20ABM/

Stuffed Rosemary Focaccia

Just when you thought things couldn’t get better bread wise, along comes
a whole new concept: 2 layers of rosemary scented sough surrounding a
savory filling of oil cured olives, sun dried tomatoes and cream cheese
(or goat cheese if you wish). The cream cheese makes a smooth mild
filling while the goat cheese has an assertive flavor. Think if this as
a pizza with hidden filling.

The focaccia dough can be made up to 3 days ahead, placed in a large
plastic bag or in an oiled bowl and covered with plastic wrap and
refrigerated. Alternatively, the cooled bakes Foccacia can be wrapped in
plastic and frozen for 3 months. Defrost the wrapped focaccia at room
temperature then warm it in a 250 degrees F. oven for 15 minutes.

For the dough:

1 Tbsp yeast
3 cups all purpose flour
1 1/2 tsp salt
1 tsp coarsely ground black pepper
1 tsp dried rosemary or 1 Tbsp fresh rosemary leaves
1/4 cup olive oil
1 1/4 cup water

Place all ingredients into the baking chamber in order recommended by
the manufacturer. Set to dough cycle and start. Add just enough extra
water, if necessary, to make a soft, slightly tacky dough. When the
dough cycle has finished remove the dough to a lightly floured work
surface. Knead dough several times, adding just enough flour to keep it
from sticking to the surface. Cover it with a clean cloth while you make
the filling.

To finish the focaccia:

1/2 cup oil packed sun dried tomatoes, drained and cut into 1/2”pieces
1/2 cup black oil cured olives, pitted and cut in half
4 oz cream cheese or goat cheese
2 Tbsp oil from the tomatoes
coarse salt

Spray a 9 or 10” springform pan with nonstick vegetable spray or coat it
lightly with oil. Cut the dough in half and stretch or roll one half to
a 9 or 10” circle. Fit the circle into the bottom of the prepared pan.
Sprinkle the dough with the tomatoes, olives and finally pinches of the
cream cheese or crumbles of the goat cheese, leaving a 1” border of
dough around the circumference. Moisten the outer edge of the dough with
water.

Roll remaining dough out to a circle the same size as the other one and
place over the filling. Pinch the edges of the 2 pieces of dough to
close. Use the point of a knife and cut three 1/2” vent holes in the top
piece of dough. Cover the pan with a piece of plastic wrap and let sit
in a warm, draft free place to rise for 30 minutes, or until doubled in
bulk.

Preheat the oven to 475 degrees F. with the rack in the center position.
Just before you place the pam in the oven, press down lightly with your
fingertips to make indentations in the top of the dough. Drizzle on the
tomato oil and sprinkle with the salt. Bake for 20 to 25 minutes, or
until the top is golden brown. release the springform sides and allow
Focaccia to cool for 10 minutes before cutting. Serve hot or at room
temperature.

Serves: 8 to 10

Submitted by: Darlene

Sun Dried Tomato Lavosh

1 1/4 C water
1/3 C sun dried tomatoes, snipped into small pieces
1 tsp salt
1 tsp sugar
2 Tbsp roasted garlic and basil flavored olive oil
3 1/2 C all purpose or bread flour
2 tsp dried basil
1 1/4 tsp yeast
1 C shredded parmesan or old cheddar

Measure ingredients except cheese into baking pan in order recommended by the
manufacturer. Set to dough cycle.

Remove dough to a lightly floured surface then cover with a large bowl and let
rest for 10 to 15 minutes. Divide dough into 4 equal parts. Sprinkle 1/4 cup of
the cheese on a board. Place one portion of the dough on top of the cheese and
roll as thinly as possible into a 7 inch wide rectangle turning over frequently
to press the cheese into the dough. With a pizza cutter or sharp knife, score
into triangles with a base of 2 to 2 1/2 inches, being careful not to cut all
the way through. Repeat with the remaining portions.

Place one rectangle at a time on a preheated baking stone or prepared baking
sheet. Bake in a preheated oven at 375 degrees F. for 13 to 18 minutes or until
golden brown. Remove from oven and allow to cool. Break into long triangles.

Makes: 48 lavosh

Submitted by: Darlene

Sesame Wheat Crisps

Yes these crackers include allot of sugar but they are still crackers
not cookies. The sugar just works to point up the naturally sweet flavor
of whole wheat, and it’s a nice counterpoint to a nutty snap of the
sesame seeds. These are typical non leavened crackers - very thin and
very crisp. Be sure to keep your work surface and rolling pin well
floured as you roll. The secret to success is a very thin sheet of
dough. Thick dough will produce a cracker that is hard and leaden rather
than crisp.

For The Dough:

1 cup pastry flour or cake flour
1 cup whole wheat flour
1/4 cup sesame seeds
1/2 cup sugar
1/2 tsp salt
1/4 stick unsalted butter, cut into 6 pieces (2 Tbsp)
13 to a scant 1/2 cup milk

PLace the flours, sesame seeds, sugar and salt in bread pan, set to
manual or dough cycle and press start. Leave the lid of the machine
open. Let the ingredients mix for 1 minute, then add the butter. Let the
mixture mix for 5 minutes, it should be the consistency of coarse
crumbs. If there are still lumps of butter let it knead an additional 1
or 2 minutes.

Add the 1/3 cup milk and mix for 15 to 20 seconds more, until the dough
starts to clump together. Gather a handful of dough and squeeze, if it
holds together easily, cancel the machine and remove the dough. If it is
too dry to hold together well, knead and additional 15 seconds. Transfer
the dough to a lightly floured surface, gather and gently squeeze it
into a ball then divide it into 3 pieces.

To Finish Crisps:

Working with 1 piece at a time, roll the dough to a rough rectangle 1/16
“ thick. Using a tolling pizza wheel, a pastry wheel, or a sharp knife,
cut the dough into 2 x 1” rectangles. Transfer to a lightly greased
baking sheet. Repeat with remaining dough pieces.

Bake in a preheated 325 degrees F. oven for 20 to 25 minutes, or until
the crackers are light golden brown.

Makes: 8 dozen crackers

Submitted by: Darlene

Potato Flatbread with Sour Cream, Chives and Bacon

If you like a baked potato with all the fixin’s then this one’s for you!

For the dough:

1 tsp yeast
2 cups all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup whole milk or 1/2 cup water and 3 Tbsp milk powder
1/2 cup mashed potatoes

PLace all ingredients into baking chamber in order recommended by
manufacturer. Set to dough cycle and start. The dough will be firm and
pull away from the sides of the pan.

To finish flatbread:

2/3 cup sour cream
2 Tbsp dried chives
3 strips of bacon, cooked and crumbled, bacon fat reserved
salt to taste
black pepper to taste

In a stainless steel bowl, blend together these ingredients.

Preheat oven to 400 degrees F. with the rack in the center position.
Lightly flour a cookie sheet and set aside.

When the cycle is finished, transfer the dough to a lightly floured work
surface, cover it with a clean towel and let rest for 5 minutes.

Roll out dough to a 12” circle and brush on some of the reserved bacon
fat. Spread sour cream mixture over the surface of the dough, leaving a
1/2” border all around.

Bake bread for 25 minutes until well browned. Enjoy it hot, warm or at
room temperature.

Submitted by: Darlene

Pita Pockets

1 1/4 cups water
1 1/2 tsp salt
1 Tbsp sugar
1/4 cup shortening
2 1/4 cups all purpose or bread flour
1 cup rye flour
1/2 cup buttermilk powder
2 1/2 tsp bread machine yeast

Measure ingredients into baking pan according to manufacturer. Set to dough
cycle.

Remove dough to a lightly floured surface, cover and let dough rest for 10 to 15
minutes. Divide dough into 16 portions and form into balls. Flatten each ball
with your fingertips, working in as much of the flour as possible. Roll out into
5” circles, about 1/8” thick.

Preheat oven to 450 degrees F.

Place rack on bottom third of oven. Preheat unglazed baking stone or baking
sheet for 5 minutes. Quickly place 3 or 4 pitas on a hot baking stone. Bake for
3 minutes. For soft pitas, do not brown. Immediately upon removing from the
oven, stack the puffed pitas. Wrap in a towel while cooling. If the pitas are
too thick, they may not form a pocket.

Makes: 16

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Flat%20Breads%20and%20Crackers%20ABM/

Graham Flour

Graham flour is not available in all countries. A fully correct
substitute for it would be a mix of white flour, wheat bran, and wheat
germ in the ratio found in whole wheat. Wheat comprises approximately
83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted all purpose
white flour, wheat bran, and wheat germ having densities of 125, 50, and
80 grams / cup, respectively.

One cup of graham flour is approximately equivalent to:

84 grams (2/3 cup) white flour
15 grams (slightly less than 1/3 cup) wheat bran
2.5 grams (1 1/2 tsp) wheat germ

Mix together well and store in a tightly sealed container. Label and date.

Submitted by: Darlene

Pesto Crackers

These quick to make tidbits will satisfy you pesto lovers out there and
perhaps even win a few converts.

For The Dough:

1/2 cup cornmeal
1 cup whole wheat flour or white wheat flour
2 cups all purpose flour
1 tsp salt
1/2 ts fresh ground black pepper
3/4 cup (6 oz) pesto
1 cup water plus 1 to 2 Tbsp to make a smooth ball after the first few
minutes of kneading

Preheat oven to 450 degrees F. with the rack in center position.

PLace all ingredients into the baking chamber and set to dough cycle or
manual and press start. Add additional water if necessary to form the
dough into a small ball. Knead for 5 to 6 minutes. LIne baking sheets
with parchment or spray with a nonstick vegetable spray.

To Finish The Crackers:

1/2 cup freshly grated parmesan cheese

Remove the dough to a floured work surface and cut into 4 equal pieces.
A metal dough scraper is good for cutting and moving the dough to the pan.

Dust 1 piece of dough with flour and roll it out as thin as possible,
sprinkling a small amount of additional flour as needed to keep the
dough from sticking to the surface and the rolling pin.

Cut the dough into 2 1/2” x 1/2” strips. Lay the strips right next to
each other on the prepared baking sheet. Repeat with remaining dough pieces.

Sprinkle the dough with cheese and bake for 13 to 15 minutes or until
the tops are browned. Cool crackers on the baking sheet then store in an
airtight container ay room temperature.

Makes about 5 dozen crackers

Submitted by: DarleneLavosh Crisps with Sesame Seeds

1 1/4 c water
1/4 c skim milk powder
1 1/2 tsp salt
1 tsp sugar
2 Tbsp shortening
3 1/2 c flour
1 1/4 tsp yeast
1 c sesame seeds

Use the Dough cycle. After it is done take dough out and let rest 15
minutes.

Divide dough into 4 equal pieces. Spread 1/4 c. sesame seeds on the
working surface.

Roll out dough as thin as possible, turning frequently to press the
seeds into the
dough.

Bake in a 375 degrees F. oven for 13 to 18 minutes. The flat bread will
start to get golden blotches and look a bit puffy when done.

Submitted by: Darlene

Cinnamon Graham Crackers

1/2 cup milk plus and additional 1/4 cup to make a soft workable dough
1 cup dark brown sugar, firmly packed
6 Tbsp unsalted butter, cut into pieces
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup pastry flour or all purpose flour
1 1/2 cup whole wheat pastry flour, all purpose white flour or whole wheat flour

Place all the ingredients in the baking pan, set to dough cycle. Leave the lid
open. At the end of the first knead, cancel the machine and proceed with
completing the graham crackers.

Completing the Graham Crackers:

Cinnamon
Sugar

Remove the dough from the machine and refrigerate for 30 minutes.

Divide the dough into 4 equal pieces. Lightly flour your work surface. Working
with one piece at a time, keeping the other pieces refrigerated, roll out a
rough rectangle 1/16” thick. Make sure the dough does not stick to the work
surface as you roll out. Cut the rectangle into 3” squares. Use a spatula to
transfer the squares to a lightly greased baking sheet. Repeat with the other 3
pieces of dough.

Mix cinnamon and sugar together. Sprinkle each square with some of the cinnamon
sugar. Bake in a preheated 400 degrees F. oven for 10 to 12 minutes, or until
golden brown. Remove graham crackers from the oven and cool completely on a wire
rack.

Makes: 5 to 6 dozen

Submitted by: Darlene

Armenian Thin Bread

1 cup water
3 Tbsp butter
2 cups bread flour
1 cup whole wheat flour
1 Tbsp sugar
1 1/2 teaspoons salt
2 tsp instant yeast

Topping

1 egg - beaten with...1/4 cup water
1/3 cup sesame seeds

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under “add at beep”). Select the
dough or manual cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don’t mean there is something wrong with the recipe.

If this recipe has “add at beep” ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

After the machine has beeped to indicate the bread is done, remove the
dough, punch it down to release the gas, and divide into 6 equal pieces.
Form into balls, cover, and let rest for 45 minutes. Roll the balls out on
a floured surface until they are about 10 inches across; they will be very
thin at this point. Transfer them to an ungreased baking sheet, brush with
the egg mixture, and sprinkle each one with 2 teaspoons of sesame seeds.
Prick the bread with a fork at least a half dozen times. Bake in a 400
degree oven for 6 to 8 minutes, or until golden brown and slightly puffy.
Cool completely before storing.

Submitted by: Darlene

Rye Flatbread

This is a very typical example of a Swedish Flatbread, an extremely
thin, crisp cracker that can be served at any time of the day. With
plain sweet butter in the morning, with salad at lunch or with meat and
cheese spread in the evening.

For the dough:

1 cup pumpernickel flour
1 cup white rye flour (light, medium or dark what ever you prefer)
1 cup all purpose flour
1 1/2 tsp salt
2 Tbsp sugar
1/4 cup unsalted butter
1 cup water

Place all ingredients into baking chamber in order recommended by the
manufacturer. Set to dough cycle and start. Leave the lid of the machine
open. Check the dough after 5 minutes, it should be quite stiff and very
sticky. (It won’t form a ball)

To finish flatbread:

Preheat the oven to 425 degrees F. and have several lightly greased
baking sheets ready.

Transfer the dough to a well floured work surface and divide it into
16 pieces. Working with 1 piece at a time, roll the dough to a 7 to 8”
circle about 1/16: thick. (Be sure to keep both your work surface and
rolling pin well floured, this dough tends to be sticky.)

Set the circle on a prepared baking sheet. Repeat with the remaining
pieces of dough.

Bake flatbreads for 7 top 8 minutes, or until they’re crisp and just
beginning to brown. (this will have to be done in shifts) Remove
flatbread from the pan and cool completely on a wire rack. Store them in
an airtight container.

NOTE: Do not make flatbread on a very damp or humid day they won’t
become crisp enough as they cool.

Submitted by: Darlene

Greek Style Pita

1 1/4 cups water
1 egg
1 1/2 tsp salt
2 tsp sugar
2 Tbsp shortening
3 3/4 cup all purpose or bread flour
1/2 cup buttermilk powder
1 1/2 tsp bread machine yeast

Measure ingredients into baking pan according to manufacturer. Set to dough
cycle.

Remove dough to a lightly floured surface, cover and let dough rest for 10 to 15
minutes. Divide dough into 12 equal pieces and form into balls. Flatten each
ball with your finger tips, working in as much of the flour as possible. Roll
out to 7” circles, about 1/8” thick.

Preheat oven to 450 degrees F. Preheat baking stone or baking sheet.

Quickly place 4 pitas on a hot baking stone. Bake in a preheated oven for 3
minutes. For soft pitas, do not brown. Stack the pitas and immediately wrap in a
lint free towel to cool.

Makes: 12

Submitted by: Darlene

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