SHRED, HEAD, BUTTER AND BREAD
Steps:
- Fill your largest pot 3/4 full with water and bring to a boil over high heat.
- Melt the butter in a skillet and add the croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
- Add the salt and sugar to the boiling water and cook until dissolved. Add the cabbage to the boiling water and cook for 2 minutes exactly.
- Drain the cabbage in the bowl of the salad spinner. Spin the cabbage to remove any excess water, then add the cabbage to the butter-crumb dressing and toss to coat thoroughly. Serve immediately.
SHREDDED WHEAT BREAD
The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.
Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SHREDDED CABBAGE WITH BUTTER AND BREAD
This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork.
Provided by Gloria 15x
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
- Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
- Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.
SHREDDED CEREAL BREAD
Old recipe dating back to the 1930's. Lots of fiber and lots of flavor! If necessary, one tablespoon of active dry yeast can be substituted for the compressed fresh yeast in this recipe.
Provided by ALLEGRO
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h15m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.
Nutrition Facts : Calories 195 calories, Carbohydrate 40.4 g, Fat 1.4 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 100.7 mg, Sugar 3.9 g
SHREAD, HEAD, BUTTER AND BREAD
This is an Alton Brown recipe that he shared on Good Eats. He said that it was one of his mother's recipes. I have always liked cabbage, but I hate the process of cooking it, especially the smell that comes along with it. Reportedly following these directions will produce cabbage that is not soggy or smelly!! Placed here for safe keeping.
Provided by Kit_Kat
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill your largest pot 3/4 full with water and bring to a boil on high heat.
- Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
- Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
- Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
Nutrition Facts : Calories 156.7, Fat 12.6, SaturatedFat 7.6, Cholesterol 30.9, Sodium 1812.8, Carbohydrate 10.7, Fiber 2.2, Sugar 5.6, Protein 1.7
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