Recipes Included On This Page Irish Brown Soda Bread Italian Potato Wedges Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Irish Brown Soda Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole wheat flour 1 cup bread flour 1/3 cup oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk 1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. 2. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. 3. Bake in preheated oven until golden brown, about 30 to 45 minutes. NOTES : Having seen all the recipes purporting to be 'Irish Soda Bread" the writer felt that she needed to send the real Irish recipe for this wonderful bread. It never has currants or caraway seeds and is the simplest recipe ever. Because it must only be handled very lightly, it can never be made in a bread machine. Contributed to the FareShare Gazette by Jennie; 12 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 643 Calories; 5g Fat (6.8% calories from fat); 28g Protein; 128g Carbohydrate; 16g Dietary Fiber; 5mg Cholesterol; 1015mg Sodium. Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Italian Potato Wedges Recipe By : 1000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large waxy potatoes -- unpeeled 4 large ripe tomatoes -- peeled and seeded 1/4 cup vegetable bouillon 2 tablespoons tomato paste 1 small yellow bell pepper -- cut in strips 4 1/2 ounces white mushrooms -- quartered (125 g) 1 tablespoon chopped fresh basil 1/2 cup grated cheese Salt and pepper Cut each of the potatoes into 8 equal wedges. Parboil in a pan of water for 15 minutes. Drain well and place in a shallow ovenproof dish. Preheat oven to 375F (190C). Chop the tomatoes and add to the potatoes. Mix together the vegetable bouillon and tomato paste; pour the mixture over the potatoes and tomatoes. Add the yellow bell pepper strips, the quartered mushrooms and the basil. Season well with salt and pepper. Sprinkle the grated cheese over the top. Cook in the oven for 15 to 20 minutes until the topping is golden brown. Serve at once. Serves 4. From 1000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes; Paragon Publishing; 2003. ISBN 0-75255-804-8 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 5g Fat (42.5% calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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