Making Quick Breads (Storey's Country Wisdom Bulletin A-135) by Barbara Karoff

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By Barbara Karoff

Seeing that 1973, Storey's nation knowledge announcements have provided functional, hands-on directions designed to assist readers grasp dozens of nation residing abilities fast and simply. There at the moment are greater than a hundred and seventy titles during this sequence, and their impressive recognition displays the typical wish of state and town dwellers alike to domesticate own independence in daily life.

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Cover and chill thoroughly. Serve the salad on lettuce-lined plates. Serves 2 (1 cup servings).

These can be prepared ahead of time and stored in air-tight plastic bags or containers. Mix together all of the fruit and let sit for one hour. Combine the dressing ingredients in a glass microwaveable bowl, and bring to a quick boil in the microwave. Cool for at least one hour, then pour over the fruit mixture before serving in individual bowls. 5; Protein: 0; Fat: 0 BREAD SUGGESTION: Lemon Bread 28 If you prefer, you can mix in either two tablespoons tequila, sake, rum, wine, or brandy to the dressing ingredients.

53 Shrimp Salad 1 3 ¹⁄₃ 2 1 2 ¹⁄₈ ¹⁄₈ 2 pound unpeeled, medium-size, fresh shrimp cups of water cup fat-free sour cream teaspoons finely chopped celery teaspoon finely chopped onion teaspoons lemon juice teaspoon salt teaspoon curry powder green lettuce leaves Peel and de-vein the shrimp. Bring the water to a boil, add shrimp, and cook for three to five minutes or until the shrimp turns pink. Drain the shrimp well and rinse with cold water. Reserving six whole shrimp for garnish, cut each shrimp in half lengthwise, and set aside in a small bowl.

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