Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

BIGA (STARTER DOUGH) 1/2 c Warm water (105x F)
~~~~~~~~~~~~~~~~~~~~ 3 1/2 c Unbleached bread flour
1/4 ts Active dry yeast 1 1/4 c 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 1/4 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 1/2 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 1/2
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#eworld.com - AnitaEpler at eWorld

Submitted By SAM LEFKOWITZ On 10-21-95

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