Here's a good one posted by Nancy. HOT GARLICKY SHRIMP WITH ASPARAGUS & LEMON (Nancy) 1 lb shrimp (21-25 per lb) peeled, deveined, rinsed and patted dry 3/4 tsp kosher salt, more as needed Freshly ground black pepper 1 lemon....note... we thought it could have used more lemon 6 Tbs extra-virgin olive oil 4 medium cloves of garlic, thinly sliced 3/4 lb asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups) 1/8 to 1/4 tsp crushed red pepper flakes 2/3 C low-salt chicken broth 1/2 tsp cornstarch ~Sprinkle the shrimp with a scant 1/4 tsp salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice. ~Put a 12-inch skillet (not nonstick) over medium-high heat for 1 1/2 minutes. Add 2 Tbs of the oil and once it is shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked. ~Reduce the heat to medium, add the remaining 4 Tbs of oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 sec. Add the asparagus, lemon zest and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes. ~In a small dish, whisk together the cornstarch with 1 Tbs of water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs of lemon juice and the add salt, pepper, and additional lemon juice to taste. Serve immediately. Note.... The recipe says that it serves three.... and if you serve as is (without starch) that would seem about right. The picture of the dish (on the mag cover) shows it with fettucini. This would then easily serve four. We also added some chopped parsley at the very end. Ginger_St_Thomas Woodie, we've not seen a posting from Ginger in ages. I always wonder what happened when people just seem to drop out. Michelle

Marlen's Cantaloupe Bread 3 eggs,beaten 1 c vegetable oil 2 c granulated sugar 3 t pure vanilla extract 2 cups of pureed cantalope 3 c all-purpose flour 1 t salt 1 t baking soda 3/4 t baking powder 2 t ground cinnamon 1/2 t ground ginger 1 c chopped walnuts Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9x5 loaf pans. Bake 325* for 1 hour or until done. Check after 50 minutes. FRESH AUTUMN PEAR BREAD 8 TBL (1 stick) unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream teh butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately w/the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More Than a Tea Party PEANUT LOAF 5 TBL butter, softened 1/4 cup packed brown sugar 1 cup shelled peanuts, chopped 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/3 tsp salt 2 TBL peanut butter 1 egg 1 cup packed brown sugar 1 cup buttermilk or sour milk Preheat oven to 350°. Grease a 9" loaf pan. Spread 3 TBL of the butter over the bottom of the pan; cover w/brown sugar & chopped peanuts. Whisk the flour, soda, baking powder & salt together. Melt the remaining 2 TBL of butter w/the peanut butter. Beat the egg until frothy & beat in the brown sugar gradually. Stir in the peanut butter mixture & the buttermilk. Mix the liquid mixture with the dry ingredients but do not beat. Pour the batter over the brown sugar topping & bake 1 hour. Cool in the pan for 10 minutes, then invert on a rack.~~Soup & Bread LEMON NUT BREAD 3/4 cup butter 1 1/4 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup milk 1/3 cup fresh lemon juice 3/4 cup chopped pecans 2 tsp grated lemon zest Preheat oven to 350°. Grease & flour 9x5" loaf pan. Cream butter & sugar until light & fluffy. Blend in eggs. Combine dry ingtredients & add to creamed mixture alternating w/milk & juice, mixing well after each addition. Stir in nuts & zest. pour into loaf pan. Bake 1 hour to 1 hour 20 minutes. Cool 5 minutes, remove from pan & cool completely.~~Bountiful Arbor

King Arthur whole wheat flour is higher in gluten and appropriate for yeast breads because of that. If you use it for making quick breads, cookies, pastry, etc. make sure you keep mixing to a bare minimum or you'll develop too much gluten and get a tough baked good. If you use it for pastry, add a little more fat to help coat the flour and shorten the gluten. Whole wheat PASTRY flour, milled from soft wheat varieties, is your best choice for whole wheat pastry. King Arthur whole wheat flour is milled from high-gluten hard wheat varieties and therefore not really the appropriate flour to use. Whole Wheat Pastry Flour is also a better choice for biscuits and cake. I'd never use King Arthur Whole Wheat Flour for cakes. You'll end up with a tough crumb. I mill my own whole grain flours, so I can choose the correct type of grain for each use. If you make quick breads, including muffins, using this flour, stir it in by hand rather than with an electric mixer to avoid developing too much gluten. King Arthur Whole Wheat flour will make wholegrain noodles or pasta, but once again, it's not the correct choice. Pasta and noodles are best made with flour milled from Durum Wheat, not hard wheat. -Grainlady WHEAT AND SESAME TORTILLAS (source: "Natural Meals in Minutes" by Rita Bingham) 2 c. whole wheat flour (you may also use 1/2 ww and 1/2 all-purpose) 3 T. dry milk powder 1/3 c. sesame seeds extra flour for board 2 T. butter or applesauce (I use coconut oil) 1/2 t. salt 2 T. yogurt (I use kefir) 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs (I used a pastry cutter). Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes (I covered it with a damp towel). Divide and shape dough into 8 balls (I make at least 16 tortillas out of this dough). Remove one ball at a time and roll paper thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. ------------------- WHOLE WHEAT SUGAR COOKIES http://kansaswheat.org/general.asp?id=470 Found at the Kansas Wheat Commission Web site along with many other recipes using whole wheat. See link below. We love these cookies... 2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup granulated sugar 1 egg 1 tablespoon grated orange peel 1 teaspoon vanilla extract 2 tablespoons low-fat milk topping 1/2 teaspoon ground cinnamon 2 tablespoons granulated sugar 1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. 2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined. 3 Stir in the flour mixture and milk just until combined. 4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture. 5 Bake cookies in a preheated 375F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool. nutrition information per serving (one cookie): 74 cal, 3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber, 1 g pro, 1 mcg folate.

I make 2 kinds of kid friendly "crummy chicken"...one is baked....and I don't soak in butter milk but I do dip them in evaporated milk and then roll them in my own home made toasted bread crumbs. The clue to success is toasted crumbs. I make crumbs out of some slightly stale good quality bread...French bread or whole wheat, most often a mix....then I put the crumbs in the oven at 300 to toast and when brown and dry, they will keep in a baggie for months. To about 1 cup of crumbs, I add 1 1/2 teaspoons of dry parsley flakes, about 1/4 tsp of garlic powder and about 2 T of grated parmesan cheese. I dip the chicken pieces in evaporated milk seasoned with salt and a little pepper and then in the crumbs and bake at 375 until just not pink inside....about 15 to 25 minutes depending on size. For the fried chicken tenders I cut smaller pieces and use cracker crumbs, seasoned the same way...or with some taco seasoning....and dip the chicken in flour, then in egg and then in the crumbs and let dry on a rack for 10 to 15 minutes before frying. Linda C