A very low-fat (vlf) thanksgiving meal (part 3)

Yield: 1 servings

Measure Ingredient
¼ teaspoon Active dry yeast
½ cup Warm water (105x F)
3½ cup Unbleached bread flour
1¼ cup Cold water

In a small bowl, dissolve the yeast in the warm water. Set aside 15 minutes. Measure flour into a large bowl. Using a sturdy *wooden* spoon, form a well in the center and ad the yeast mixture and cool water. Using the spoon, stir together all ingredients until sticky and difficult to stir. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using. Store in the refrigerator up to 2 weeks, or freeze in ¼ or 1/2C portions. To use, rinse a measuring cup in cool water, scoop out the amount needed and bring to room temperature. MARINATED ROAST ASPARAGUS & GREEN BEANS WITH GARLIC AND ONIONS

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (adapted from _Still Life with Menu_ [...Mollie Katzen is a goddess) X cooking spray ½ pound fresh green beans, cleaned, trimmed, and patted dry 1 pound fresh asparagus, likewise 1 medium red onion, cut into rings 8-10 cloves of garlic, peeled and cut in half X scant ½ tsp. salt 2-3 T basalmic vinegar X freshly ground black pepper 1.

Preheat the oven to 400x. Spray a cookie sheet or shallow baking tray with cooking spray. 2. Spread asparagus and beans on the tray, and cover with onion rings and garlic. Salt lightly, and spray with cooking spray. 3. Bake the vegetables about 20 minutes, interrupting several times to shake the tray. Test at about 15 minutes. 4. When veggies are tender, remove from the oven and transfer to a bowl or small casserole. Drizzle immediately with vinegar. Apply freshly ground black pepper to taste. 5. Serve hot, room temperature, or cold. GRANDMA ANNE'S TURKEY STUFFING ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (modified from my mom's recipe) 1 package VLF turkey ham lunch meat, cut into strips 1 small onion, chopped fine 1 clove garlic, minced X celery (approx. 2 times the volume of onion) X cooking spray X parsley (small handful, chopped). 2 loaves dry bread cubes (cube and toast in oven until very dry) 3 cups defatted chicken, turkey or vegetable stock X small handful parmesan cheese (or whatever your fat intake can bear) 1 tsp. dry sage (or 1 T fresh) X dash of nutmeg X salt and freshly-ground black pepper to taste Saute the onion, celery, and the lunch meat in cooking spray until the onion is clear, not brown. Remove from heat. In a separate container, gradually add broth to very dry bread crumbs, until moist but not soaked (don't add all at once). Combine all ingredients, and bake inside the bird, or in an uncovered glass casserole until heated through and crisp on top. From: anitaepler@... - AnitaEpler at eWorld Submitted By SAM LEFKOWITZ On 10-21-95

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