General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Safety in the kitchen

If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
Dry food before putting it in a deep fat fryer (water can make the oil explode).

Whole Wheat Flatbread(Chapati)

	Category	Baking Recipes
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Ingredients And Procedures

2 1/4 c Durum flour

1/2 ts Sea salt

1 tb Canola oil

2/3 c -Very warm water

Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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<h1>Whole Wheat Flatbread(Chapati)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 1/4 c Durum flour <P>1/2 ts Sea salt <P>1 tb Canola oil <P>2/3 c -Very warm water <P><P>Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. <P>Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium <P>HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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