Grains

carefully fold in olive oil, salt and 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface and knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover and leave to double. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the center. Place on an oiled baking sheet, cover and let rise till doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Source: Public domain recipes converted from Meal Master format
Highland Oatcakes
12 Servings
8-ounces oatmeal
1-teaspoon salt
1/2-ounce lard, or drippings
3-tablespoons hot (or more) water

Sift salt and oatmeal in a roomy bowl. Put on the griddle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or fourths.

Test the griddles heat by holding your hand over it. Lay on one of the quartered rounds. When the oatcakes are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own.

Source: Public domain recipes converted from Meal Master format
Orange-Currant Couscous
4 Servings
Prep 0:05 Cook 0:05 Stand 0:05 Total 0:15 1-cup low-fat reduced sodium chicken broth
2/3-cup couscous
1/4 cup currants
1-orange peel, grated
2-tablespoons orange juice
2-teaspoons lemon juice
Bring chicken broth to a boil in a small saucepan. Stir in couscous, currants and orange peel. Remove from heat and cover. Let sit 5 minutes. Stir in orange and lemon juice and serve.
Source: The Alaska Seafood Marketing Institute

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