Colleen, I got the recipe from the "tomato" thread. As Lars said, I think it would go very well with tomatoes. If only I had some worth eating, alas. Anyway, here's the recipe as posted by Lars. Rye Bread with Caraway and Fennel 1-1/2 pound loaf (approx.): 2 tbsp caraway seeds 1 tbsp fennel seeds 1-1/2 cups water 2 tbsp onion powder (can substitute 1/4 cup pureed onion) 1-1/8 cups dark rye flour 1-7/8 cups bread flour 2 tbsp semolina flour 2 tbsp VWG 2 tbsp brown sugar 1-1/2 tsp salt 2 tbsp olive oil 1 tbsp IDY Grind caraway seeds and fennel seeds in a coffee grinder that is used only for spices. Add the seeds to the water (I use a 2 cup Pyrex measuring cup) and microwave for one minute. Stir and microwave 20 more seconds, and then add the onion powder (or pureed onion if you are using that). If using pureed onion instead of onion powder, you can reduce the water by 2 tablespoons. Allow the ground seeds to sit in the warm water until the water has cooled to about 100 degrees. Meanwhile, add the flours, wheat gluten, sugar, and salt to the bread machine pan and stir gently with a plastic spatula. Add the oil to this mixture and stir slightly. Insert pan into the machine and lock in place. When the seeds have soaked for at least 15 minutes, add the seed/water mixture to the bread machine pan. Close the lid and add the yeast to the yeast dispenser. Set the machine for small loaf (1-1/2 pounds), medium crust, and regular loaf, or you can use the pizza setting if you want to shape the loaf yourself. Start the machine. When the bread is done, remove from pan and rub all sides with butter, and then allow the loaf to cool on a wire rack before storing it in a bag. Wait at least one hour before slicing. These directions are for the Panasonic bread machine that I have, and so you may have to adjust them if you have a different machine. The bread has a very intense flavor, and so you can cut back on the seeds/onion, but I like with a strong flavor. It is not as versatile as plain bread, but it makes great sandwiches. Grainlady gave me the suggestion to soak the seeds first, so that they will not cut the gluten strands, I think. Anyway, the loaf came out nice and light - not dense at all. Lars Colleen, I will definitely make this again, it's very flavorful, although I might cut the brown sugar to one tablespoon and get a slightly more savory dough in some instances. Annie

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!

These are good...you may want to try them using all turkey. This was originally posted as a low cholesterol recipe so you may want to just use regular instead of Omega 3 eggs. Makes 8 medium patties 1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams) 2 slices firm wholegrain brown bread torn into small bits 2 omega 3 (low cholesterol) eggs, beaten 1 small onion - minced 1 TBS finely minced almonds or ground almond (optional) 1/4 teasp dry mustard eg. Colman's 1/8 teasp ground sage (optional) 1/2 teasp ground thyme 1 teasp salt 1/4 teasp fresh ground pepper 1/4 teasp ground nutmeg 4 TBS tomato purée or tomate frito (can also be condensed tomato soup) for mixture plus 2 TBS more for sauce 1/2 cup finely grated carrot 1/2 cup finely chopped or grated celery 1 cup low sodium chicken or veg broth olive oil for cooking 1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purée. Mix well together with hands. 2. Divide mixture into 8 portions and form with hands into 8 equal patties. 3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over. Turn down heat to low, spoon 2 TBS of the tomato purée on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purée, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce. 4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day. Source: Adaptation of one of my favourite old recipes. SharonCb

Karen, none of the recipes I found for Ezekiel Bread had sprouts in them... I'm posting these but I know they aren't what you're looking for. Sorry I couldn't help! Ezekiel Bread 4 packets yeast 1 cup warm water 1 tablespoon honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour 1 cup lentils, cooked and mashed 4 tablespoons olive oil, (4 to 5) 1/2 cup honey, (1/2 to 3/4) 4 cups water 1 tablespoon salt spiced peaches Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375 degrees for 45 minutes to one hour. There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to a herb. Cumin, fennel and nutmeg have all been suggested as the mistranslated "fitches". Take your pick or leave them out. Any of them will add a unique taste to your homemade bread. Ezekiel bread Ingredients 2 1/2 cups wheat berries 1 1/2 cups spelt flour 1/2 cup barley 1/2 cup millet 1/4 cup dry green lentils 2 tablespoons dry Great Northern beans 2 tablespoons dry kidney beans 2 tablespoons dried pinto beans 4 cups warm water (110 degrees F/45 degrees C) 1 cup honey 1/2 cup olive oil 2 (.25 ounce) packages active dry yeast 2 tablespoons salt Directions 1 Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. 2 Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. 3 Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. 4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.