Hamilton Beach 80200 User Manual

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against risk of electrical shock, do not immerse appliance,T^d or plug in water or other liquid. ^

4. Close supervision is necessary when this appliance is used near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, electrical repair, mechanical repair, or adjustment.

7. The use of accessory attachments not recommended by Hamilton Beach/ Proctor-Silex, Inc. may cause injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12. To disconnect, turn all controls to “OFF," then remove plug from wall outlet.

13. Do not use appliance for other than intended purpose.

SAVE THESE INSTRUCTIONS!

CONSUMER SAFETY INFORMATION

This appliance is intended for household use only. This appliance is equipped with a grounded-type 3-wire cord (3-prong plug). This plug

will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit, contact an electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the grounding pin, part of the 3-prong plug.

To reduce risk of electrical shock, do not Immerse the flatbread maker in water.

To avoid an electrical circuit overload do not use another high wattage appliance on the same circuit with the flatbread maker.

This appliance has a short cord to reduce the hazards of becoming entangled or tripping over a longer cord. An extension cord may be used if the electrical rating of the extension cord is equal to or greater than the rating of the flatbread maker. Use only an extension cord rated 10 amperes or greater. Care must be taken to arrange the extension cord so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over.

Always use hot mitts to protect hands when opening the flatbread maker.

CAUTION: Escaping steam may cause burns. WARNING: To reduce risk of personal injury, allow unit to cool before lifting or

moving. Do not lift or move while in operation.

Z»Flatbmd Hakn Siftty

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Flatbread Maker Safety Parts and Features

Operating Instructions................4-5

Cleaning...........................................6

Storing History of Flatbread Fusion Cooking Flatbread Basics

Tips for Success

Mixing the Dough by Hand

.............................................

..............................

..................

.........................

.......................

.........................

...........................

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8-9

Convenience Dough.....................12

The Fold, the Roll, the Wrap Ethnic Foods, Ingredient

Substitutions, and

Package Sizes...............................14

Nutritional Information

Troubleshooting

Flatbread Recipes

Filling Recipes.......................46-122

Customer Service

...........................

...................

.......................

........

................

17-45

15 16

123

Parts and Ftitum''

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Before first use, wash the Cover and Bread Paddle in hot, soapy water. Rinse and dry. Use a hot, damp cloth to wipe the Griddle and both upper and lower surfaces of the Press.

Select a flatbread and filling recipe to prepare.

Plug unit into 120 volt AC outlet.

Line up pin on Handle shaft

with slot in upper plate.

Insert Handle into Flatbread MealMaker Express. This is the unlocked position. The Handle will rotate freely if properly inserted.

Push the Handle down, then rotate clockwise to lock onto

the Latching Pin. Turn the

Press Switch on to preheat. The Press Indicator Light will stay on constantly. The Bread Paddle should remain in the Press so it will preheat.

Turn on the Griddle to preheat. Keep Cover on to preheat. As the Griddle heats and cools to

maintain the set temperature, the Griddle Indicator Light will cycle on and off.

The Press and Griddle should be preheated in about 10 minutes.

' Opcratinti Instructions

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Unlock the Press, remove Bread Paddle, and place specified amount of dough onto the Bread Paddle. The dough should be positioned toward the rear of the press. Replace Bread Paddle into unit. The Bread Paddle handle will fit into slots on either the right or the left of

the Latching Pin.

(cont.)

Open the Press and remove the Bread Paddle with the cooked, pressed flatbread.

The flatbread can be trans ferred to the Griddle for warming, further cooking, or browning if desired or needed. The Griddle can also be used to cook the filling for the flatbread.

With the Latch in the unlocked

position, push the Handle

down. Press and cook as recipe specifies.

Opmtinf Instroctions - 5

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Cleaning

Turn all controls off, unplug, and let cool.

Wash Cover and Bread Paddle in hot, soapy water. Rinse and dry.

m Td clean the Griddle, and upper

and lower plates of the Press, wipe with a hot, soapy dishcloth or sponge. Rinse the dishcloth or sponge in clean, hot water and wipe surfaces again.

Storing

To store the Flatbread

MealMaker Express, let cool

then clean as instructed.

Wipe all other surfaces with a clean, damp cloth.

a -p

■ J

p To clean burned-on food from

the Griddle, pour 1 cup hot water into Griddle. Let soak, then scrub with a nylon brush.

Remove the Press Handle and store in the slot provided on the back of the unit.

Push the cord into the cord

storage area also on the back

of the unit.

(Inning

To store the unit, we recommend a storage area under a countertop.

Please do not try to lift and store the unit on a high shelf. Remove the Cover, then lift the Flatbread MealMaker Express by placing your hands under the unit. Once stored, replace the lid with the unit.

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History of Flatbread

People all over the world have been using flatbread as a wrap for food for thousands of years. Even though many of these breads are from different ethnic cuisines, they are still remarkably similar. Most use basic ingredients such as wheat flour, corn flour, rice flour, or buckwheat flour and water. Some also use salt, fat, yeast, or baking powder as leaveners. Although the flatbread concept is not new, it continues to grow in popularity—not only presenting a delicious solution to today’s cooking, but providing a healthy, quick one-dish meal for today’s busy families. Discover what you can create using primitive bread recipes with a modern twist with your Hamilton Beach Flatbread MealMaker Express.

The world of cooking is becoming a smaller place. Everywhere you look— from fast-food restaurants to monthly cooking magazines—^you’ll find people

mixing basic foods from different cultures—^from Chinese and Indian to Italian and Tex-Mex cuisines.

For example, you can make the basic Mexican Flour Tortilla, fill it with Thai Shrimp, and you have blended two cultures into one delicious meal. Add sun-dried tomatoes or pesto to that same Basic Flour Tortilla and wrap in Chicken Primavera for an Italian twist. This concept, called fusion cooking, is a growing trend in food preparation today. The recipes that have been developed for the Flatbread MealMaker Express will show you how to take

the basic ingredients from different cuisines and wrap them up into a meal that your family will have fun making—and eating.

Why stop with wraps? Many of the flatbreads in this book may be used

as other parts of a meal like edible “plates” or as a “scoop” to pick up a

filling. Serve them as a unique bread alternative to accompany a meal. Be

creative with your Flatbread MealMaker Express, it’s easy to create delicious dishes using a fritatta, an omelet, a pizza crust, and even a dessert like a crepe—all made in your Flatbread MealMaker Express.

HistoryofHitbrri^

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Flatbread Basics

Thickness

* The consistency of the dough will

be a major factor in the thickness of the flatbread. Softer, wetter dough will be easier to press resulting in thinner, larger breads. The type and amount of flour and fat, and the use of leavening agents, will also influence the consistency of the dough.

® The dough for all recipes should

be soft and pliable. Ideally, the dough should be wet, but not sticky. You will know if the dough is too wet if it sticks to your hands or the Press during pressing.

Measuring Tips

Accurate measurement of the following ingredients is the best way to ensure that the dough will

be the right consistency. Liquid

Use a clear plastic or glass measuring cup when measuring liquids. Place the cup on a level surface; make sure your eye is level with the amount you are measuring.

Flour Before measuring, stir the flour to “lighten” it. Use a metal or plastic cup made for measuring dry ingre dients. Spoon the flour into the cup

and level off with a knife or spatula.

Do not dip the cup into the flour or bang down on the counter to level

the cup. This will pack the flour and

result in over-measurement.

Sriatbrnd Basics

Texture Tips

Oil, Shortening, and Butter « You may use vegetable oil, short

ening, or butter. Many of the recipes

call for 2-3 tablespoons of oil. Tortillas made with 3 tablespoons of oil will press out slightly larger and have a flakier texture.

« If using 2 tablespoons of oil, add

1 additional tablespoon of water to replace the liquid.

* If using shortening, use a rubber

spatula to press it firmly into a dry measuring cup. Level off using a knife or metal spatula.

Baking Powder Baking powder has been added to all of the tortilla recipes in this book. It can be eliminated, but its addition helps to give the tortillas a lighter texture and thickness.

Size

« The amount of dough and the

pressure you exert when pressing the dough will determine the size and thickness of the flatbread.

The tip of the Latch on the H andle

prod uces an average flatbread.

The further the han dle rotates clockwise the thinner the flatb read.

For Example: The recipe for the

flour tortilla instructs you to divide the dough into 6 pieces. If you press each piece 2 to 4 times and turn the Latch clockwise to the end, you will get an 8-inch tortilla. In this case you are exerting the most pressure and flattening as much as possible.

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However, if you press fewer times and lock at the tip of the Latch, you will be exerting less pressure and

you will get a smaller, thicker 6-inch tortilla.

Temperatures

Press Once the Press is preheated, it will remain at a thermostaticallycontrolled constant temperature.

This is ideal for making all of the flatbread recipes in this book.

Griddle

Three thermostat settings allow foods to be cooked at the perfect

temperature.

KEEP WARM - With the Cover on, this setting keeps prepared fillings, flatbread, or wraps warm for up to 40 minutes.

MEDIUM (Bake) - This setting is used for baking thick breads. Using the Cover during baking turns the Griddle into an oven.

HIGH (Cook) - Sauté, stir-fry, and pan-fry foods for breakfast, lunch,

and dinner as you would with any traditional electric griddle. Use this setting to cook most of the flatbreads and fillings for the recipes in this book.

Flitbnid Basics <

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About the Symbols

Our easy-to-use recipe symbols give you information at-a-glance!

Indicates that this recipe will need additional time

for rising or imparting extra flavor.

Indicates a great “make ahead” product. Some flatbreads can be made ahead of time and refrigerated or frozen

until you are ready to use them.

NOTE: To rewarm the pressed and

cooked flatbreads, place them in a 250°F oven before using.

Indicates recipes that have a preparation and cooking time of 20 minutes or less.

About "Rising" Time

The time needed to make flatbread from scratch will vary from recipe to recipe. For example, flour tortillas, which have no yeast, can be made in just a few minutes. However, pita bread, which is leavened with yeast, will need time for the yeast to activate.

About the Recipes

In the filling recipes, the bread choices are located at the end of the ingredient list. This allows you to quickly locate the suggested bread. You may use our sugges tions, or substitute any of your favorite flatbread or refrigerator convenience doughs.

NOTE: If you change the quantities

recommended in the recipe, this may change your cooking time and temperature.

10 Tips for Suats

Indicates low-fat recipes as established by FDA guidelines.

Indicates that you will need to refer to the “Mixing the Dough by Hand” section on page 11 for more information.

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The following steps are standard instructions for mixing dough

by hand. These instructions can be used when preparing any of

the Bread Recipes in this book.

Dry Ingredients

Combine all dry ingredients that are being used in the bread recipe (flour, salt, baking powder, etc.).

Liquid Ingredients

Combine water with any oil that is

listed in the recipe. Add the liquid to the dry ingredients slowly. Reserve a small amount until you are sure that the dough forms a ball and is

not too wet. For example, if the

recipe calls for V2 cup of liquid, add all but 1 or 2 tablespoons. If the dough is too dry, add the remaining

liquid a little at a time. The dough should be moist, soft, and smooth

but not sticky.

Kneading

Turn the dough out on a lightlyfloured board and knead for at least

1 minute. To knead, fold the dough over toward you and press into it with the heel of your hand—not your fingertips. Turn it a half-turn, fold, and press again. Repeat this process.

If the dough is too wet or sticky, sprinkle it with a small amount of flour (about 1 tablespoon) and continue to knead until the dough is smooth and elastic, usually about

3 minutes.

Standing Time

Allow the dough to stand for at least 20 minutes. This will give the dough time to “relax” and make it easier to stretch and flatten. If time does not allow for standing, you can eliminate this step. However, it will be necessary to stretch the dough more by hand or press several more times to obtain the best results.

NOTE: Other options for making

dough include using an automatic breadmaker, food processor, or a hand or stand mixer. You may use any method you prefer. All will produce good results.

Hixin; th« Dou^h by Umd »11

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If time is short or you don’t feel like making a wrap from scratch, you can use a convenience dough product, such as canned biscuits, cornbread sticks, pizza crust, crescent rolls, and breadsticks. These are readily available in

the refrigerator case of your supermarket. The use of convenience dough

will allow most of the recipes to be done in about 20 minutes. Choose a recipe from the Filling section and follow the cooking instructions below.

NOTE: When using convenience dough it is not necessary to use the

Griddle to finish baking the wrap because the baking is completed during pressing.

Open canister and roll dough into equal-size balls.

Switch the Press on and preheat the Griddle to the temperature suggested in the

filling recipe.

Prepare the chosen filling as directed in the recipe.

While you are preparing the filling, press the dough balls. To do this, carefully remove the Bread Paddle from the preheated Press and place a dough ball toward the rear of the Bread Paddle.

Replace loaded Bread Paddle

into the Press. Press down twice to flatten the dough.

Then hold the Press down for

15 seconds. The dough

should cook but not brown

NOTE: To ensure the bread

will remain flexible for wrap ping, do not overcook.

Finishing Option 1: As each wrap

is pressed, fill it with some of the prepared filling, place it on a serving

platter, and loosely cover with foil. Continue to press and fill the wraps until you have used all of the dough balls. This should take less than 5 minutes. Serve immediately.

Finishing Option 2: Press all of the

dough balls and fill them all at once.

(oRvtnimtt Doufh

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The Fold, the Rollj, the Wrap

The Fold

To fill a flatbread, place filling in the center of the prepared flatbread. The Fold is simply folded in half.

The Roll

The Roll may be easier if the filling is spread over the flatbread and then rolled up like a jellyroll.

The Wrap

Begin the Wrap by folding one-third of the flatbread bottom up over the filling. Fold over both sides, then fold the top portion like an envelope.

NOTE: All folds are easier when the

flatbreads are warm.

Finished Wraps

The Fold, the toll, the Wrap

1 3

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Ethnic Foods, Ingredient Substitutions, and Package Sizes

Many ethnic ingredients are now readily available in most large supermarkets. If you cannot find a specific ingredient listed, however, we offer the following list of substitutions. Some foods do not have a similar food to list as a substitution. In this case, we recommend replacing the liquid. The final recipe will not be ethnically representative but you may discover a new recipe with possibilities.

Curry paste = 3 parts curry

powder & 1 part chili powder

Coconut milk = Simmer equal

parts water and shredded coconut until foamy; then strain through cheesecloth.

Fish sauce = 1 part red wine

vinegar & 1 part soy sauce

Oyster sauce = 1 part soy sauce

& 1 part steak sauce

Bok Choy is Chinese cabbage.

Regular cabbage may be substituted.

Scallions are also known as

green onions or spring onions.

Many recipes use a seasoning

or sauce mix which may come

in a variety of envelope sizes. If a recipe calls for a 1.8 ounce envelope and you can only find

1.2 ounce, the difference will

not affect the final results of the recipe.

14 ’ {thnic Foods, Inf ndiont Substitutions, and Padufo Sizes

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Calculating Nutritional Information Guidelines:

Whenever there is a choice given in a recipe, the nutritional information that is given is for the first ingredient listed.

Whenever there’s a range in amount of an ingredient, the first number is the one that was used for the calculation.

Ingredients listed as optional or as if desired are not included in the totals for the nutritional information that is given.

Information on the Size and Type of Ingredients Used in the Recipes:

The following ingredients were used in the testing of the recipes. The nutritional information given reflects these ingredients:

- large eggs

-1 % milk

- 85% lean beef

- vegetable oil

- lean, trimmed pork, beef, and lamb

- low-fat sour cream and yogurt

- frozen whipped topping

- skinless, boneless white meat

chicken

- low sodium soy sauce

- cooking oil spray* * Cooking oil spray was used in the

recipes to keep the fat content of the recipes as low as possible. One tablespoon of oil can be substituted for added flavor and browning. If you substitute oil, preheat the griddle first and then add the oil. Allow the oil to heat

for 30 seconds to 1 minute before

adding the food to be sauteed.

NubKional Infomution»15

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QUESTION ANSWER

The flatbread dough squeezes out the front of the Press.

The flatbread is not flat.

The pizza dough won’t

press flat.

When pressed the flatbread sometimes get holes in it.

The flatbread seems

doughy or uncooked. The flatbread is too

crisp or overcooked. The flatbread “breaks"

when 1 try to roll or fold it.

When pressing, the dough makes a funny sound.

The Bread Paddle looks warped.

Sauces or liquids are difficult to remove from the Griddle.

Position towards the back of the Bread Paddle in

the Press. Press lightly, open and push back bread.

Finish pressing. Also check to make sure you’re not using too much dough.

Check that the position of the dough is towards the

back of the Press. Then press firmly and quickly. Also make sure you’re not using too large a dough ball.

The thicker breads, like pizza, should first be flattened in the Press. Then move the dough to the Griddle and cover with a piece of aluminum foil.

Using an oven mitt on your hand press down on the

foil covered dough to help flatten. Try using less pressure or several quick presses.

The holes are caused when moisture in the dough turns to steam too quickly and “breaks” the dough.

Try using smaller amounts of dough or increase the cooking time in the Press and/or Griddle.

Use less pressure when pressing and remove from

the Press or Griddle sooner.

If too thick, make thinner more flexible bread by less dough or more pressure when pressing. If too crisp, try shorter cooking times. If the flatbreads were made in advance and have cooled they must be reheated to be folded or rolled.

This results from the air being rapidly pressed out of the dough. This is normal.

The paddle may have a slight bend to it due to the thinness of the metal. It was designed this way for a quick transfer of heat. This does not affect the performance of the unit.

Use a spoon with a thin edge to remove the most liquid from the Griddle. A regular flatware spoon is better than most kitchen spoons.

16 Troubltshootinq

840Q52500 Flatbreed v05 12/22/9Í

LO: 16 All Pace 17 (L

Mexican

Basic Flour Tortilla

Whole Wheat Tortilla

Corn Tortilla

..................

...............

.............................

Griddle Corn Spoon Bread Fried Corn Tortilla Chips

........

Tomato & Pesto Tortilla...........24

Chili & Herb Tortilla

.................

Tostadas....................................26

Indian & Native American

Chapati Navajo Fried Bread

......................................

..................

Barley Bread.............................29

Naan

..........................................

Mediterranean

Easy No-Rise Sun-Dried

Tomato Griddle Pizza

..............

Focaccia....................................33

Basic Thick Pizza Crust Pita Bread

Caribbean

.................................

..........

Parathas....................................36

Roti

............................................

.......

18 20

27 28

34 35

Middle East

Middle Eastern Lavash Syrian Hot Chili

Bread (Felaveri)........................39

Scandanavian

Norwegian Lefse

.....................

Norwegian Flatbrod Icelandic Flatbread

Asian

Mu Shu Pancakes

Dessert

..................

....................

Basic Dessert Crepes

SPECIAL TIP!

For a quick and easy alternative, use a convenience dough such as cornbread sticks, crescent rolls,

pizza crusts, canned biscuits, or breadsticks as your flatbread wrap.

See page 12 for more information.

............

.................

..............

42 43

flatbread Rtciprs

1 7

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PREP: 25 min. COOK: 10 min.

This dough is the most basic dough, it can be used as the wrap in any of the sandwiches or fillings in this book.

2V2 cups all-purpose flour

VUIATION:

Quick Tortillas;

Follow the recipe except omit standing time. Press once and hold 30 seconds.

2-3 tablespoons oil

Combine flour, salt, baking powder.

1 teaspoon salt

V2 teaspoon baking powder

1 cup warm water

Nutritional Information Per Serving

Serving Size; 1 Nutrient Calories 230

Total Fat

Saturated Fat Cholesterol Sodium 430mg

Carbohydrates 40g

Dietary Fiber Protein

Per Serving

Omg

Combine water and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

With floured hands, form the dough into 8 equal size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until it is

flattened into 7-inch rounds. Cook on the Griddle for 30 to 40 seconds

per side until lightly browned. Repeat the process until all the tortillas are

cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 8

< Mexican Flitbrtad

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Whole Wheat Ibrtilla

PREP: 25 min. COOK: 10 min.

A whole-wheat version of the basic tortilla wrap.

1V2 cups all-purpose flour

C00UN6TIP:

To make Mixed Rour Tortillas, r^lace % of the whole wheat flour with rye flour and proceed as directed.

1 cup whole wheat flour 1 teaspoon salt

Vi teaspoon baking powder

1 cup warm water

2-3 tablespoons oil 1 -2 tablespoons flour for kneading

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Cak>ries 226 Total Fat

Saturated Fat Cholesterol Omq Sodium

Carbohydrates 39g

Dietary Fiber Protein

Per Serving

431ГГКЗ

I ii Combine flours, salt, and baking powder

I * Combine water and oil; stir into the flour

mixture until the dough forms a ball.

is Turn out onto a lightly-floured board and knead

for 1 minute. The dough should be soft but not

sticky.

i With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until it is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly

browned and the second side puffs. Repeat the process until all the tortillas are

cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 6

3g 6g

Mexican Fiatbrnd

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Corn Tortilla

COOKlN«TiPS:

♦ Fine commeal or

mesa is not suitable for this recipe. MASECA makes an instant com masa mix, that is available in 4-to 5-pound bags and sold in the

Mexican section or flour section of most supermarkets as well as Mexican markets.

• The dough for these tortillas is different from, flour tortillas so the cooking procedure

is alsoidtfferent. Press only once or the tortilla will be lacy. They should also be cooked a little longer on the Griddle.

' Wet your hands when

forming the dough

balls, if the dough is

not already moist and smooth. The correct amount of moisture is key to this recipe.

’ If the dough sticks to

the Press when the top is lifted, loosen the dough with a

-spatula and allow it to stand on the Press

fear a few seconds

before turning onto the Griddle to bake.

Nutritional Information

Per Serving

Serving Size: 2 Nutrient Per Serving Calories

Total Fat

Saturated Fat Cholesterol Omq Sodium

Carbohydrates 22g

Dietary Fiber Protein

3mg

PREP: 15 min.

COOK: 1 hour 30 min. _

The traditional Mexican wrap bread.

2 cups MASECA. instant corn masa mix

IV4 cup warm water

Va cup warm water, if needed*

Switch Press on and preheat the Griddle to high. Place the masa mix and 1 Vi cups water into a

bowl and mix thoroughly until dough forms. It will resemble smooth clay rather than bread dough.

* Humidity affects the consistency of bread

dough. Add additional water if needed.

Divide dough into 16 pieces and form each piece into a ball. Place the dough balls on a plate and cover with a damp paper towel.

Flatten each dough ball before placing it on the Bread Paddle. The more the dough is flattened by hand, the easier it will be to press.

Place the flattened dough slightly to the rear of center on the Bread Paddle. Close Press completely and open immediately. The Tortilla will be about a 5-inch round.

Remove Bread Paddle with tortilla. Carefully remove tortilla from Paddle with a plastic spatula. Place tortilla on the Griddle. Cook for 2 to 3 minutes on each side or until desired browness.

To crisp for use as tacos, fold the tortilla over and place in a 300°F oven. For softer tortillas, keep warm by wrapping in foil and placing in a 200°F oven until the filling is ready.

Makes: 16

104

3g 3g

Htxican Fbtbmd

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PREP: 3 min. COOK: 13 min.

1 (8V2 ounce) box corn muffin mix 1 egg

(00UN6T№

The very center of the top of the bread may not be completely cooked at the eid of 10 minutes. It will finish cooking when turned and baked on the second side.

V4 cup milk

2 tablespoons oil 3 tablespoons chopped green chilies 1 (7 ounce) can Mexicorn, drained

V2 cup grated Cheddar or Monterey Jack

cheese

V2 cup salsa

SERVIHGSQfifitSTiONS:

• As a Main Dish Brunch ^ top with scrambled eggs.

• As a Main Dish

Dinner - top with Sloppy Joe or taco filling; sprinkle with

grated cheese, chopped tomato, and slices of avocado.

Nutritional Information Per Serving

Serving Size: 1

Nutrient

Calories 217 Total Fat lOg

Saturated Fat

Cholesterol 34mq Sodium 526mq

Carbohydrates

DietafV Fiber

Protein

Per Serving

I* Preheat the Griddle to medium. C: Combine the mix, egg, milk, oil, chilies, and

corn. Pour onto the griddle and spread evenly.

J s Cover and cook for 10 minutes or until the

bottom is golden brown and the top is set around the edges and into the middle. Lift the edge of the bread and slide the Bread Paddle underneath. Carefully turn over onto the griddle and cook the second side for 3 minutes. Slide

the Bread Paddle under and remove to a plate.

Cut into 8 slices. Sprinkle the cheese over the top and spoon the

salsa in the center.

Makes: 8 slices

26g

3g 6g

2Z Hcxiunflatbmd

840052500 Flatbread v05 12/22/98 10 :17 AM Pago

(00KIN«TIP:

To mate a lower fat version of these chips, preheat an oven to 400‘‘F. Mate dough and press as directed

in the Ck>rn Tortilla

recipe^ ^hnkle with seasonings smd place on a cooling rack. Bake for 7 minutes or until lightly browned.

Cool and serve plain, with salsa, or your favorite dip.

PREP: 25 min. COOK: 15 min.

1 recipe Corn Tortilla dough (page 21)

2-3 tablespoons oil

1 teaspoon seasoned salt, popcorn

seasoning, or cheese-flavored powder

Make the Corn Tortilla dough as directed in the recipe.

Press as directed but do not bake on the Griddle. Preheat the Griddle to high.

Sprinkle both sides of the tortillas with desired seasoning.

Cut each pressed tortilla into 4 wedges with a sharp knife or a pizza cutter.

Heat the oil on the Griddle for 1 minute.

Nutritional Information Per Serving

Serving Size: 8 chips Nutrient Per Serving Calories 135 Total Fat

Saturated Fat Cholesterol Omg Sodium

Carbohydrates 22g

Dietary Fiber

Protein

I17mg

: Cook for 1 minute per side or until lightly

Makes: 64 chips

39 3g

browned. Fry as many chips as possible at one time. Drain on absorbent paper towels. Serve hot or cool on a rack.

HixiunFlitbrMd

840052500 Flatbread v05 12/22/98 2 0:17 Page (1,1)

Nutritional Information Per Serving

Serving Size: 1 Nutrient Caiories Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Per Setvirtg

3mq

535mg

270

8g 2g

41g

PREP: 25 min. COOK: 10 min.

Use as a wrap for any sandwich or with any of the Italian, Mexican, or Thai fillings.

2Vz cups all-purpose flour

1 teaspoon salt

V2 teaspoon baking powder

2 tablespoons grated Parmesan cheese

1 teaspoon garlic powder 1 teaspoon onion powder

2 tablespoons pesto 2 tablespoons tomato sauce or ketchup

% cup + 2 tablespoons warm water

2-3 tablespoons oil

Combine flour, salt, baking powder, cheese, and garlic and onion powders.

Combine pesto, tomato sauce, water, and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not

sticky.

%*With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press quickly 3 or 4 times until the dough is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Repeat the process until all the tortillas are cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 6

2^ ’ Htxiun flitbread

840052500 Flatbread v05 12/22/98 10:17 A!4 Page 2d (1,

PREP: 25 min. COOK: 10 min.

These spicy tortillas are perfect for egg dishes and for use in wrap sandwiches.

2V2 cups all-purpose flour

2-3 tablespoons oil

1 teaspoon salt

1/2 teaspoon baking powder

Vi tablespoon chili powder

1 teaspoon each garlic and onion powder

2 teaspoons cilantro

1 teaspoon coriander

1 cup warm water

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servinq Calories 236

Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Orrx)

444mq

Combine flour, salt, baking, chili, garlic and onion powders, cilantro, and coriander.

Combine water and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

f 5 With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until It is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Repeat the process until all the tortillas are cooked. Place the prepared tortillas into a 200°F

41g

oven or wrap in foil to keep warm.

Makes: 6

Mtxiun FlatbrNd

84C052500 Flatbread v05 12/22/98 1 0 :17 Page 26 (1,:

PREP: 25 min. COOK: 10 min.

Tostadas are great as an edible plate. Choose any of your favorite fillings and spoon on top.

VMIATHW:

Гог a delicious sweet toeat, add 1 tablespoon of sugar to the dough and sprinkle the warm Tostadas with pow dered sugar.

2-3 tablespoons vegetable shortening

%-1 cup warm water

Tostadas

2 cups all-purpose flour 1 teaspoon salt

V2 teaspoon baking powder

Va cup vegetable oil for frying

SERVING SU66ESTI0N:

Top with grated cheeses/ salsa, refried beans, and a dollop of sour cream.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 162

Total Fat

Saturated Fat Cholesterol Omg Sodium 258mg

Carbohydrates 19g

Dietary Fiber Protein

Place the flour, salt, and baking powder in the bowl of a food processor. With the motor running, add the shortening and process for 30 seconds. Slowly pour the water down the

feed tube until the dough forms a ball.

Divide the dough into 10 pieces and form into 1-inch balls. Cover with plastic wrap and allow

the dough to stand for at least 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press each dough ball quickly 2 or 3 times until it forms a 6-inch round.

Pour the oil onto the Griddle and allow to heat

for 30 seconds.

i Fry each tortilla for 30 to 40 seconds per side.

Drain on paper towel and keep crisp in a 200°F

oven until all the tostadas are made.

Makes: 10

Mexican flatbrud

840052500 F]atbread v05 12/22/98 10 :17 4M Page

C00KIN6TIPS:

• Chapati Is traditionally made with "ghee”

which is clarified but tée Clarified butter is a clear yellow liquid that reassembles «1: To clarify butter, heat

’/4 pound of butter in

a heavy saucepot or cast-iron skillet over low heat for about 20 minutes or until the white solids separate

out to the bottom.

Carefully spoon off

the liquid or pour through several layers of cheesecloth.

• Wheat bran is a soft,

fine grain that can be found in most

grocery and health

food stores. It is also

known as millers bran. Do not use wheat bran cereal because it is too coarse. Barley

flour, oat bran, or

whole wheat flour can be substituted if

wheat bran is not available.

Nutritional Information Per Serving

Serving Size: 1

Nutrient Per Serving Calories 214

Total Fat

Saturated Fat

Cholesterol Sodium 448mq

Carbohydrates

Dietary Fiber

Protein

16mq

6g 4g

34g

PREP: 45 min. COOK: 15 min.

This Indian flatbread is ideal as a scoop or edible plate.

2 cups all purpose flour

Vs cup wheat bran

1 teaspoon salt

V4 to 1 cup warm water

1 tablespoon melted butter or oil

1-2 tablespoons flour for kneading

2 tablespoons melted butter (ghee)

Combine flour, wheat bran, and salt. Combine water and melted butter; stir into the

flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

With floured hands, form the dough into 6 equal size balls. Place in a lightly-oiled bowl. Cover with plastic wrap and allow to stand for 40

minutes. Preheat the Press and Griddle to high. Press the dough quickly 3 or 4 times until it is

flattened into a 6- to 7-inch round.

Cook 1 minute per side until lightly browned

and the second side puffs.

Repeat the process until all the Chapati are cooked. Place the prepared Chapati into a 200°F oven or wrap in foil to keep warm. They are generally served brushed with ghee (see Cooking Tips) before serving.

Makes: 6

Indian b Nativr Amariun Flatbraad «

8-^0052500 Flatbread v05 12/22/98 5 0 :17 AF Page 28 (1,1)

PREP: 25 min.

COOK: 10 min.

A traditional Native American bread that is great for a snack with melted cheese.

2V2 cups all-purpose flour

SERVIN6SU66ESTI0NS:

« Use as a base for a

chicken salad or tuna salad topped with shredded lettuce* chopped tomatoes, and grated Cheddar. Pop them under the broiler to melt the cheese.

» For dessert, sprinkle

with powdered sugar and top with berries and whipped cream.

1 teaspoon salt

2 teaspoons baking powder

V4 cup vegetable shortening 3/4 cup warm water

2 tablespoons oil for frying

Place the flour, salt, and baking powder in the

bowl of a food processor. With the motor running, add the shortening and process for 30 seconds. Slowly pour the water down the feed tube just

until the dough forms a ball.

Divide the dough into 10 equal size balls. Cover with plastic wrap and allow the dough to stand for at least 20 minutes.

Nutritional Information

Per Serving

Serving Size: 1

Nutrient Per Serving Calories 184 Total Fat

Saturated Fat Cholesterol Omq Sodium 331mq

Carbohydrates

Dietary Fiber Protein

IndUn G Nttivr tmtricin f Utbrrad

J hi Switch the Press on and preheat the Griddle

to high.

Press each dough ball quickly 2 or 3 times, until it forms a 6-inch circle.

Is Pour the oil onto the Griddle and allow to heat

for 30 seconds.

Fry each round for 30 to 40 seconds per side. Drain on absorbent paper towels and keep crisp in a 200°F oven until they are all fried. Serve hot.

Makes: 10

6g 29

24g

840052500 Flatbread v05 52/22/98 10 :17 AM Page 29 C

PREP: 5 min. COOK: 13 min.

StRVINfiSUGGCSTiOH:

• Serve for breakfast with butter and jam or top with fruit flavored pancake syrup. To reheat, microwave for

15 seconds F>er siice.

1 cup barley flour

% cup all-purpose flour

1 teaspoon baking powder

V2 teaspoon salt

1 tablespoon sesame seeds 1 teaspoon vanilla or Va teaspoon

anise extract

1 tablespoon oil 2 tablespoons honey 1 egg

% cup milk

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servirtg Calories 138 Total Fat

Saturated Fat

Cholesterol Sodium 226mq

Carbohydrates

Dietary Fiber

Protein

27mq

24g

2g 4g

Preheat the Griddle to medium.

Combine the dry ingredients. Stir in the remaining ingredients.

Spoon onto the Griddle and spread evenly with

a spatula.

Cover and bake for 10 minutes or until set

around the edges and almost set in the center.

Lift the edge of the bread with a rounded knife

and slide the Bread Paddle underneath. Carefully turn over on the griddle and cook the

second side, uncovered, for 3 minutes.

Remove from Griddle and slice into 8 wedges.

Makes: 8

Indian & Nativa Amrrican flatbread

840052500 Flatbread v05 12/22/98 10 :17 /W Pago 30 (1,1)

PREP: 2 hours 5 min. COOK: 8-14 min. (depending on number made)

This bread is commonly used as an accompaniment or edible

plate, but it can be a wrap when made in the 8-inch size.

C(H)l(iN«TIPS:

• The longer the ciough stands, the better the flavor from the yogurt.

• To make smaller rounds, divide the dough into 8 or 10 pieces.

2V2 cups all-purpose flour

2 teaspoons baking powder 2 teaspoons sugar

1 teaspoon salt

% cup plain low-fat yogurt

2-3 tablespoons oil

3 tablespoons to V4 cup water

Naan

Nutritional Information

Per Serving

Serving Size: 1

Nutrient Per Serving

Cakiries Total Fat

Saturated Fat Cholesterol Sodium

Cartx)hydrates

Dietary Fiber

Protein

573mq

1<3 2mg

255

44g

Combine dry ingredients. Stir in remaining ingredients and stir until the

dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not

sticky. Place the dough into a lightly-oiled bowl and

cover with a clean, dry towel. Place in a warm, draft-free place for 2 hours.

Switch Press on and preheat the Griddle to high. Form the dough into 6 equal size balls. Press quickly 3 or 4 times until the dough is

flattened into 7- to 8-inch rounds.

: Cook 30 to 40 seconds per side until lightly

browned.

Makes: 6

Indiin fj Nitivt dmtrican Flitbrnd

I 840052500 Flatbread v05 12/22/98

10 :18 AM ^age 31 (1,1)

■ ^'

“•^5^ '*T' v_ ^

Naan left

Easy No-Rise Sun-Dried Tomato Griddle Pizza - page 32"

840052500 Flatbread v05 12/22/98 10 : 28 AM /’age 12 (1,1)

Easy No-Rise Sun-Dried Tomato

Griddle Pizza Crust

PREP: 25 min.

COOK: 12 min.

This dough can be used as the wrap in any of the sandwiches or with any of the Mexican or Italian fillings.

2V2 cups all-purpose flour

1 teaspoon salt

V2 teaspoon baking powder

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese

1 tablespoon dried basil

V4 cup finely chopped sun-dried tomatoes,

packed in oil

2 tablespoons oil from sun-dried tomatoes

or olive oil

1 cup warm water

1 -2 tablespoons flour for kneading

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories

Total Fat

Saturated Fat Cholesterol Sodium 482mq

Carbohydrates 43g

Dietary Fiber Protein

32 HrdKtmntan f Utbmd

Is Combine flour; salt, baking and garlic powders,

cheese, basil, and sun-dried tomatoes. Combine water and oil and stir into the flour

mixture until the dough forms a ball.

is Turn out onto a lightly-floured board and knead

for 1 minute. The dough should be soft but not

sticky.

With floured hands form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

II5 Press quickly 3 or 4 times until the dough is

flattened into an 8-inch round.

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Repeat the process until all the pizzas are cooked. Place the prepared pizzas into a 200°F oven or wrap in foil to keep warm.

2mq

257

Makes: 6

840052500 Flatbread v05 12/22/98 10 :18 AM

(OOUNGTIP:

It is essentia that the cover be used because it keeps the heat in and makes the griddle an oven.

SERVING SUGGESTION:

Portobelio Mushroom

Pizza topping ^age 107) works well with

Focaccia as a crust, or use any of your favorite pizza toppings.

! 1, 1 )

focaccia

PREP: 1 hour, 30 min, COOK: 16 min.

Dough:

1 cup + 2 tablespoons warm water 2 tablespoons olive oil 3 cups flour

1 teaspoon sugar 2 teaspoons salt

1 teaspoon oregano 2 teaspoons parsley 2 tablespoons grated Parmesan cheese

1 tablespoon basil

1 (V4 ounce) envelope active dry yeast

Topping:

2 teaspoons olive oil

1 tablespoon grated Parmesan cheese

Nutritional Information Per Serving

Serving Size; 1 slice Nutrient Per Serving Calories 226

Total Fat

Saturated Fat

Cholesterol 2mg

Sodium 628mq

Carbohydrates

Dietary Fiber

Protein

Makes: 8 slices

37g

Prepare the dough. (See page 11 for more information.)

When the dough has risen, switch the Press on and preheat the Griddle to medium.

Divide the dough in half and form into 2 balls.

^ Press 2 or 3 times until the dough is flattened

into an 8-inch round. Place the dough onto the Griddle and brush

with olive oil. Cover and bake for 5-7 minutes or until nicely

browned. Turn; brush with oil and sprinkle with half of the cheese. Bake for 5 minutes. If you plan to top the focaccia, bake the second side for only 2 minutes.

Repeat the process with the second dough ball. Cut in 4 slices each and serve as a bread hors

d’oeuvres, or top and serve as a meal.

Mtdhtmntan FUtbrHd

840052500 Flatbread v05 12/22/98 1 :19 ?K Pace 34 (1,1)

Bask T^ick Pizza Crust

PREP; 1 hour 30 min. ——a

COOK: 30 min. mJSi

IVi cups water

1 tablespoon olive oil

TOPPING SUGGESTIONS:

• Portobello Mushroom

Pizza (page 107).

• Boasted Red Pepper, Artichoke, & Sun^ Dried Tomato Topping (page 108).

• Any of your favorite

p»zza toppings.

3 cups all-purpose flour

V4 cup corn meal

1 teaspoon salt 2 teaspoons yeast

Prepare dough. (See page 11 for more information.)

When the dough has risen, switch the Press on and preheat the Griddle to medium.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 204

Total Fat

Saturated Fat

Cholesterol Omq

Sodium

Carbohydrates 39g

Dietaiy Fiber

Protein

293mq

Makes: 8 slices

Cut the dough in half and form into 2 balls. Press one of the dough balls quickly once or

twice. Turn onto the Griddle. Cover and cook for

5 minutes or until nicely browned. Turn; cover and bake for 5 minutes.

Slide the Bread Paddle under the pizza and remove to a plate. Keep warm while you repeat the process to make the second pizza.

s The dough is now fully cooked and ready for

toppings.

Return the pizza to the Griddle. Cover and bake

3-5 minutes until the toppings are hot and the cheese has melted.

! Cut into 4 slices and serve or keep warm until

the second pizza is cooked.

ilt MtdhtrnnNn Flitbread

840052500 FOatbread v05 12/22/98 10:18 AM Page 35 (1,1)

PREP: 1 hour 20 min. V9P9 COOK: 15 min. SLil

VAIU1I0NS;

Whole Wheat Pitas:

Add 2 tablespoons more water and substitute 1 Cup whole wheat flour for 1 cup of the all purpose flour. Proceed as directed.

Thick Pitas:

COOK: 36 min. Use the same recipe, but cut the dough in to 4 pieces. Preheat the Griddle on medium and cook both sides, cov ered, for 3 minutes per side. Serve folded with desired filiing or cut a pocket in one section and gently pull the dough apart and fill.

SCRVINfiSUGGCSTiON:

Cheese-Filled Pocket Caizones (page 52) make a tasty appetizer.

1 Vz teaspoons salt

Dissolve yeast in water. Prepare dough. (See page 11 for more

information.) When the dough has risen, switch the Press on

and preheat the Griddle to high. Divide dough into 8 pieces and form into balls.

Flatten each ball in the palm of your hands into a disc before pressing.

Quickly press once then press again and hold for 5 seconds.

iTurn the pita onto the Griddle. Cover and cook

for 40 seconds on the first side or until it is lightly browned. Turn and cover. Cook for 40 seconds on the second side until it puffs and browns. Cover or keep warm in a preheated 200°F oven.

Pita Bread

1 envelope {Va ounce) active dry yeast

1 cup warm water

3 cups flour

Nutritional Information Per Serving

Serving Size: 1 Nutrient Caiories

Total Fat

Saturated Fat Cholesterol Sodium

Catwhyd rates

Dietary Fiber

Protein

Per Serving

438mg

173

og og

Omg

36g

Repeat the process until all the pitas are cooked.

¡While the pitas are hot, cut them in half and

make a pocket in each side or leave whole and make a pocket on one side. Pull dough apart and fill.

Makes: 8

NtditemnMn f latbrtad

840052500 Flatbread v05 12/22/98 50:18 AM Page 36 (l,i:

PREP: 1 hour, 5 min.

COOK: 20 min. mJSi

Designed to accompany curried dishes, this bread

can also be used like a folded pita.

2 cups all-purpose flour

UIVIN«SUGCCSTION:

Spoon on some filling and top with chopped peanuts, scallions, your favorite chutney, and shredded coconut then fold.

Vs cup wheat bran

1 teaspoon salt

3/4 cup warm water

2-3 tablespoons oil or melted butter 1-2 tablespoons flour for kneading

2 tablespoons melted butter for brushing

Parathas

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servinq Calories Total Fat

Saturated Fat Cholesterol Sodium 426mq

Carbohydrates

Dietary Fiber

Protein

lOmq

Prepare dough. (See page 11 for more information.)

Place the dough in a lightly-oiled bowl and cover.

Allow to stand for 40 minutes.

Divide the dough into 6 equal size balls. Place each ball on the floured board and press

down. Brush each with melted butter and fold the buttered section into itself to reform a ball.

Js Place the dough balls back into the oiled bowl

and allow to stand 20 more minutes.

Meanwhile switch the Press on and preheat the

Griddle to high. Press each dough ball quickly 2 or 3 times until it forms a 6-inch round.

i Brush the top of the round with melted butter

and place it buttered side down onto the Griddle.

Cook 30 seconds, butter the top of the round and turn. Bake 30 seconds, butter and turn again. Repeat. Cook each a total of 2 minutes.

©* Repeat this process with each dough ball.

■Is Keep the prepared Parathas in a preheated

237

9g 3g

34g

200°F oven until all are ready.

Makes: 6

(aribbfan Flatbrtad

840052500 Flatbread v05 12/22/98 10 ; 18 j4M Page

(00KIH6TIP:

Prepare ahead and reheat in a 250°F to restore crispiness.

Roti

PREP: 50 min. COOK: 12 min.

2V2 cups flour

1 teaspoon salt 1 teaspoon baking powder 1 cup cold water

1-2 tablespoons flour for kneading

y4-V2 cup melted butter (as needed)

Prepare dough. (See page 11 for more information.)

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 263

Total Fat

Saturated Fat Cholesterol Sodium 549mq

Carbohydrates 41 g

Dietary Fiber Protein

21mg

89 5g

Place the dough in a lightly-oiled bowl and cover. Allow to stand for 20 minutes.

Divide the dough into 6 equal pieces and form into dough balls.

Place each ball on the floured board and press

down. Brush each with melted butter and fold the buttered section into itself to reform a ball.

Place the dough balls back into the oiled bowl

and allow to stand 20 more minutes.

Meanwhile switch the Press on and preheat the Griddle to high. Press each dough ball quickly

2 or 3 times until it forms a 7-inch round.

Brush the top of the round with melted butter and place it buttered side down onto the Griddle. Cook 30 seconds, butter the top of the round and

turn. Bake 30 seconds, butter and turn again.

Repeat. Cook each a total of 2 minutes. Repeat this process with each dough ball. Keep the prepared Roti in a preheated 200°F

oven until all are ready.

Makes: 6

(«ribbtanFUtbnad

840052500 FOatbread vC5 12/22/98 К

SERVIK6 SUGGESTION:

Make ahead and crisp up in a toaster oven. If you like bialys, or even if you have never tried one, toast these rounds and serve with cream cheese for breakfast or a snack.

Nutritional Information Per Serving

Serving Size: 3 Nutrient Calories 260 Total Fat

Saturated Fat Cholesterol Omg Sodium

Carbohydrates 42g

Dietary Fiber

Protein

Middle {istFlitbrtid

ЛУ Page 38 (1,1)

Per Serving

429mg

PREP: 5 min. COOK: 10 min.

Great alone or spread with cheese or a dip.

2V2 cups all-purpose flour

1 teaspoon salt

1 Vs cups warm water

1-2 tablespoons flour for kneading

2 tablespoons sesame seeds

1 tablespoon poppy seeds

V4 teaspoon each: garlic powder,

seasoning salt, and onion powder

2 tablespoons oil

Switch the Press on and preheat the Griddle

to high.

Combine flour and salt. Stir water into the flour mixture until the dough

forms a ball. Turn out onto a lightly-floured board and knead

for 1 minute. The dough should be soft but not

sticky.

With floured hands, form the dough into 18

equal size balls. Preheat an oven to 200°F. Press once, holding down for 10 seconds or

until the dough is flattened into 3-inch rounds. Combine the seeds and seasonings. Using a pastry brush, paint one side of each

round lightly with oil. Sprinkle liberally with the seed mixture. Place 3 rounds at a time, seed side down, on the Griddle and cook 30 to 40

seconds. While they are cooking, paint the tops

and sprinkle with the mixture. Turn and cook 30

to 40 seconds. Repeat the process until all of the rounds are done.

Place the rounds on a cookie sheet and keep in a 200°F oven to crisp, until ready to serve.

Serve hot.

Makes: 18

840052500 Flatbread v05 12/22/98 50:19 AM Page 39 (1,1)

PREP: 1 hour 25 min. COOK: 18 min.

Dough:

SERViNfiSUGGCSnOHS:

Serve w/ith a meal, as a snack with yogurt, a vegetable dip, or a mild soft cheese. This bread is especially nice topped with a spoonful

of hummus or tahini

paste. Also great as a bread with a luncheon salad.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 145 Total Fat

Saturated Fat

Cholesterol Omq Sodium 215mq

Carbohydrates 25g

Dietaiy Fiber

Protein

Per Serving

Toppings:

Makes: 12

1 cup warm water 3 cups all purpose

flour

1 teaspoon salt

V4 teaspoon sugar

1V2 teaspoons yeast

2-3 tablespoons olive oil

2 tablespoons sesame seeds

1 -2 teaspoons dried chili pepper flakes

Va teaspoon each of garlic powder, onion

powder, and seasoning salt

Prepare dough. (See page 11 for more information.)

When the dough has risen, switch the Press on and preheat the Griddle to high. Preheat a broiler with the rack 2 inches from the heat source.

Divide dough into 12 pieces and form into balls. Flatten each ball in palm of your hands into a 1-inch circle before pressing.

Press each once or twice until the dough is

flattened into 6-inch circles.

Combine the seeds, flakes, and seasonings. Using a pastry brush paint one side of each

round lightly with oil. Sprinkle with the sesame chili mixture.

Place 2 of the dough rounds, seed side down, onto the Griddle and cook for 1 minute. While

they are cooking, paint the top and sprinkle

with the mixture. Turn and cook 1 minute. Repeat the process until all the rounds are cooked.

Place the finished breads onto a cookie sheet and broil for 2 minutes, turn and broil 2 minutes or until they are beginning to char. Serve warm.

Middle {iftFlitbitad

840052500 Flatbread v05 12/22/98 50 : 20 AM Page 10 (1,1)

840052500 Flatbread v05 12/22 /98 10 : 20 ^VY Page 41 '1,1)

(00KiH6Til>$:

• If the dough is too wet, it will stick to the

Press. If this happens, roll the dough balls in flour before pressing. Continue as directed

in the recipe.

• If you want to use this recipe as a wrap, form the dough into 6 pieces and press

until it forms an 8-inch round.

SCIVIN«SU66{STI0HS;

• Sprinkle with cinnamon and sugar, Serve with sour cream, apple sauce, or berries.

• Top cooked Lefse with sauteed onions,

sour cream, smoked salmon, or pickled heiring and serve as a luncheon meal or as hors d’oeuvres.

VAIilATION;

Savory Lefse;

Add 'h teaspoon each

of garlic powder, onion

powder, and dili to the potato mixture. Use as an edible plate.

PREP: 8 min.

COOK: 10 min.

VU cups all-purpose flour

Vi teaspoon salt

VU cup prepared instant mashed potatoes

1-2 tablespoons flour for kneading

1 tablespoon butter, divided in 8 pieces

: Switch the Press on and preheat the Griddle

to high.

Place 1 cup of the flour and salt in a large mixing bowl. Stir in the mashed potatoes. When

the flour is incorporated, stir in as much of the

remaining V4 cup of flour as needed to form the

dough into a ball. The dough should be soft but

not sticky.

Turn the dough onto a lightly-floured board and

knead for 1 minute. With floured hands, form

the dough into 8 balls.

i'!. Press each dough ball quickly, once or twice

until it forms a 6-inch round.

J * Place a dot of butter on the griddle. Turn the

dough onto the Griddle and cook 30 to 40 seconds or until nicely browned. Turn and cook 30 seconds on the other side. Keep warm in the oven.

Repeat the process until all the dough is cooked.

Nutritional Information Per Serving

Servinq Size: 1 Nutrient Per Serving Cak>ries Total Fat

Saturated Fat Cholesterol Sodium 268mq

Carbohydrates

Dietary Fiber Protein

5mq

175

32g

Makes: 8

SundaiHVMnFlatbrtad

840052500 Flatbread v05 12/22/S :.0:20A?4 Page 4 2 (1,1)

PREP: 10 min. COOK: 14 minutes in an oven

1 cup rye flour

¥4 cup whole wheat flour

SERVING SUGGESTIONS:

Use like you would any cracker with cheese and dip or make canapes with a cream cheese and vegetabie spread topped with smoked salmon or pickled herring.

¥4 cup all-purpose flour

1 teaspoon salt 1 cup water

1-2 tablespoons flour for kneading

Preheat the Press. Combine flours and salt. Stir the water into the flour mixture until the

dough forms a ball.

Nutritional Information Per Serving

Serving Size: 3 Nutrient Per Serving Calories 207 Total Fat

Saturated Fat Cholesterol Sodium 468mp

Carbohydrates

Dietaiy Fiber

Protein

Omg

44g

Turn out onto a lightly-floured board and knead for 2 minutes. The dough should be slightly firm,

not sticky. With floured hands, form the dough into 15

equal size balls. Allow to stand 5 minutes. Press quickly 1 or 2 times until the dough

forms a 3V2 inch round.

Score both sides of the dough rounds in a

tic-tac-toe pattern or prick the surface of both

sides of each with a fork. (Do not cut through

the dough when scoring.) This is so the edges

do not curl when baking and to allow the heat

to penetrate the dense dough.

Place the dough on a baking sheet and bake in a preheated 400°F oven for 7 minutes per side.

Makes: 15 large crackers

6g 7g

Sondi [Mvian Flatbrod

840052500 Flatbread v05 12/22/98 10:20 AM Page 43 (1,;

Icelandic Flatbread

PREP: 5 min. COOK: 24 min.

Use as the base for open-faced sandwiches, for spreads, or cut in wedges for dips.

1 cup rye flour

(OOKIKfiTiPS:

• If the dough is too wet it will stick to the Press. If this happens, roll each ball in flour before pressing.

• Since this bread does not have a standing time, the dough is a little less pliable. It is not meant to be used as a wrap and is thicker than tortillas. Ic^ndic Flatbread is intended to serve as an edible plate.

1 cup whole wheat flour

V2 cup all-purpose flour

1 teaspoon salt

IV4 cups water

Preheat the Press and Griddle to high. Combine the dry ingredients. Stir in the water until the dough forms a ball. Turn out onto a lightly-floured board and knead

for 1 minute.The dough should be soft but not sticky.

SCimSU€6CSTiONS:

Perfect for smoked salmon with horserad ish mayonnaise as well as a great breakfast bread toasted and topped with cream cheese.

Nutritional Information Per Serving

Serving Size: 2 Nutrient Calories 1&6 Total Fat

Saturated Fat Cholesterol Omq Sodium 391 mq

Carbohydrates 36g

Dietary Fiber Protein

Per Servina

5g 5g

With floured hands, form the dough into 12 equal size balls.

Press quickly 3 or 4 times until the dough forms

3V2-inch round.

Place 2 flatbreads at a time on the Griddle and

cook 2 minutes per side until lightly browned and the second side puffs.

i s Repeat the process until all the flatbreads are

cooked. Place the prepared flatbreads into a 200°F oven or wrap in foil to keep warm.

Makes: 12

SundiiMviin f latbrNd

If}

840052500 Flatbread v05 12/22/98 1:18 PM Page 44 (1,1)

MuShu Pancakes

PREP: 25 min. COOK: 10 min. Try this quick and easy traditionai Asian fiatbread with

Mu Shu Pork (page 93).

2 cups all-purpose flour

COOKING TIP:

Add tile water slowly because it may not be necessary to use the full amount. Stop when

the dough foims a ball.

The dough should be soft but not sticky. If you add too much water, add some flour, a little at a time, if the dough is just a iittle too wet, flour your hands when forming the dough balls.

% cup boiling water

2 teaspoons sesame oil

additional sesame oil to brush tops

Place the flour in a bowl. Combine water and oil; stir in until the dough forms a ball.

Turn onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

Form the dough into 12 equal size balls. Flatten each with your hands into 2-inch rounds. Brush the tops of each round with sesame oil.

Nutritional Information Per Serving

Servinq Size: 1 Nutrient Per Servinq Caloiles 165 Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein 4g

Hsian fUtbrcad

Omg 2mq

32g

Preheat the Press and Griddle to high. Press each pancake quickly 3 or 4 times until

the dough is flattened into a SVa-inch round. Cook for 40 to 50 seconds per side or until

lightly browned and the second side puffs. Repeat the process until all the pancakes are

cooked. Place the prepared pancakes into a 200°F oven or wrap in foil to keep warm.

Serve the pancakes in pairs.

Makes: 6

8^0052500 Flatbread v05 12/22/98 10:20 /1-1 Page 4:

(OOUHfiTiP:

Crepes can be made up to two days ahead and stored in the refrig erator or they can be

frozen: Place a piece of

waxed paper between each crepe as you make them so they do not stick together.

SUBSTITUTIONS:

For main dish crepes omit the sugar, vanillat and cinnamon and proceed as directed.

MIUTIONS;

• Fold the crepes in half and then half again. Place them in a serving dish and top with warm fruit and whipped cream.

• Fill the crepes with your favorite ice cream and roll them up. Store in the freezer and serve when you have unexpected company. Top with hot fudge or caram^ sauce, chopped nuts, and whipped cream, or warm fruit and whip>ped cream.

PREP: 5 min.

COOK: 12 min. A French favorite. Try them plain, with fruit, or with chocolate

sauce. Bon appétit!

2 eggs, well beaten

1 cup all-purpose flour 1 cup milk 1 tablespoon sugar 2 tablespoons oil 1 teaspoon salt 1 teaspoon vanilla

V4 teaspoon cinnamon

is Preheat the Griddle to high. " Combine all the ingredients. Mix well with a wire

whisk to remove all lumps.

Starting at the outside edge of the Griddle and moving toward the center, quickly pour V4 cup of the batter onto the griddle. Spread the batter as thin as possible with the back of a metal spoon or a small metal spatula so that the entire surface of the Griddle is covered with batter and

forms a thin pancake.

'IsCook until browned on the first side, about

1 minute. Lift the edge of the crepe with a knife

or spatula and turn.

Cook the second side for 50 seconds or until lightly browned.

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Per Serving Calories

Total Pat

Saturated Fat Cholesterol 72mq Sodium

Carbohydrates 20g

Dietary Fiber Protein

430mq

168

19 6g

Repeat the process until all the crepes are cooked.

Makes: 6

DtsstrtFUtbrtad

Л5

840052500 Filling pt*l 12/22/98 10 : 25 AF Page 46 (1,1)

Breakfast

Bacon & Eggs on a Biscuit Plate

.............................

Breakfast Borrito......................49

Huevos Rancheros

Appetizers/Snacks

..................

Baked Tortilla Wedges Con Queso

...............................

Cheese-Filled Pocket Caizones Quesadillas

Lunch

...................................

...............................

BBQ Chicken, Bacon,

& Cheese Fold-Overs...............55

Chicken Parmigiana

Fold-Overs Hoisin BBQ Pork Wraps

................................

..........

Philly Steak & Cheese Wraps ....61

Honey Ham & Turkey Wraps..62 Hot Dog & Cheese Wraps

.......

Roast Beef & Swiss

Ranchers...................................65

Main Dish - Beef/Lamb

Burritos

.....................................

Fajitas........................................68

Gyros.........................................70

Japanese Teriyaki Steak

Korean Fried Steak Lamb & Cashew Curry

.........

..................

............

Satay Beef with Peanut

Sauce.........................................76

Sautéed Eggplant & Ground Lamb Custard Bake

Thai-Style Ground Beef Filling ....78

Main Dish - Chicken

Chicken & Cashews Chicken Molé Sauté Chicken Primavera Chicken Souviaki

.................

..................

.....................

Chicken & Sausage Scarpella ....84

k6 Tilling Iltdpts

Jamaican Jerk Chicken

...........

Mixed Mushrooms, Peas, &

Chicken Sauté

Taco Salad

Main Dish - Pork

..........................

................................

87 88

Hawaiian Pork & Pineapple.....90

Pork Stir-Fry & Snow Peas Mu Shu Pork

Main Dish - Seafood

Caribbean Shrimp

Fish Wrappers

.............................

....................

..........................

.......

Spicy Crab & Coconut Filling ....98

Szechuan Shrimp...................100

Thai Shrimp............................101

Main Dish - Vegetarian

57 59

4 Cheese and Broccoli Pizza ....102

Thai-Style Veggies &

Tofu Stir-Fry............................104

Black Bean Fajitas Mushrooms, Onion, Pepper, & Potato Frittata Portobello Mushroom Pizza

.................

.....................

...

105

106

107

Roasted Red Pepper, Artichoke,

73 75

& Sun-Dried Tomato Focaccia Topping Vegetarian Tostadas

...................................

..............

Spinach & Broccoli

Fold-Overs

Leftover Ideas

BBQ Beef Wraps

.............................

....................

108 110

111

112

Sausage, Veggie, &

...

Cheese Omelet

Chicken Curry

Chicken Enchiladas

.......................

........................

...............

114 115 116

Chicken & Vegetable Alfredo....118

Desserts

Blueberry Cheesecake Blintzes

...................................

Sautéed Apricot-Glazed

119

Apples.....................................121

Chocolate Tortillas

................

122

840052500 Filling pt*l 12/22/98 10:2 5 214 Page 47 (1,1)

Bacon & Eggs on ajiscuit Plate

AApaiClAN

VAfiUTIONS:

• Scrambled eggs can be substituted for fried. Crack the eggs into a bowf and pour onto the hot griddle. Scramble with a fork and top with the cheese and bacon. Cook until set and the cheese is melted, about 2 minutes.

Divide equally and

place onto the wraps.

Fold and serve.

• For variety try adding your favorite cheese, chopped vegetables, diced ham, cooked sausage, jam, or tomato sauce.

PREP: 5 min. COOK: 8 min.

4 slices bacon 4 eggs 4 slices American Cheese

1 package (4 ounces) crescent rolls,

formed into 4 balls

* Switch the Press on and preheat the Griddle

to high.

i! Cook bacon until crisp, about 2 minutes per

side. Remove and reserve. Carefully spoon out most of the bacon fat and

discard.

‘I * Crack the eggs onto the Griddle. Top each yolk

with a slice of cheese. Cover and cook for 3 to 4 minutes until set.

la While the eggs are cooking, press each dough

ball two or three times holding the press down for 20 to 30 seconds each time, or until they are flattened into 5-inch rounds and nicely browned.

Place one piece of bacon on one side of each.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 366

Total Fat

Saturated Fat lOg Cholesterol 249mg Sodium 885mg

Carbohydrates

Dietary Fiber

Protein

27g

12g

19g

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Carefully separate the eggs with the edge of a spatula. Place each egg in the center of the wrap. Serve flat or folded.

Makes: 4

Bnakfast

I 840052500 Filling ptai 12/22/9 8 10 : 2 6 AM Pace 48 (1,1

840052500 Filling ptSl 1?/22/98 10 : 26 iiM Page 49 (1,2)

Breakfast Burrito

PREP: 3 min. COOK: 8 min.

Great pocket meal for breakfast on the go!

4 frozen brown-and-serve sausage links,

SEBViNfiSUGGCSTIOH:

Add salsa before rolling or top with picante sauce if desired.

thawed and thinly sliced

2 tablespoons chopped onions

V4 cup chopped green or red bell peppers

6 eggs, well beaten

'h cup grated Cheddar cheese or 3 slices

American cheese, chopped

1 (1 pound 2 ounce) canister big biscuits,

formed into 8 balls

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories

Total Fat

Saturated Fat

Cholesterol Sodium

Carbohydrates

Dietary Fiber

Protein

Per Serving

173mg 764mg

i2g

328

I9g

6fl

26g

Switch the Press on and preheat the Griddle

to high.

Press the biscuits 3 or 4 times or until they are flattened into 7-inch rounds and are nicely browned. Set aside while preparing the eggs.

Cook the sausage for 2 minutes. Add the onions and peppers and cook for 2 minutes or until browned.

Add the eggs and cheese; stir to scramble

until set, about 2 minutes.

Spoon Ye of the filling in the center of each wrap. Fold the bottom up over the filling. Fold one side over and then the other to form an envelope and then roll to enclose the filling.

Repeat the process until all the burritos are

formed.

Makes: 8

Brnkfast

840052500 Filling pt*l 12/22/98 10 : 2 6 /YM Pace 50 (/,:)

Huevos Rancheros

MEiiAN

{00KÍN6TÍP:

Place the finished Huevos Rancheros on an oven-proof serving dish and place in the oven to keep warm until they are all made.

SUBSTITUTION:

A Tostada can be used in place of a Corn Tortilla.

PREP: 3 min. COOK: 10 min.

The traditional version is made with fried eggs. Scrambled eggs can be used if desired.

1 (15 ounce) can refried beans 1 cup salsa 2 teaspoons oil 8 eggs 3 scallions, chopped

72 cup grated Cheddar cheese

1 recipe prepared Corn Tortilla, warmed

(page 21)

is Preheat the Griddle to high.

Warm the refried beans on the griddle for 2 minutes. Spoon over the tortillas.

Warm the salsa for 1 minute and spoon over the beans.

Wipe the Griddle clean. Add the oil to the Griddle and heat 30 seconds.

Crack the eggs one or two at a time onto the Griddle and cook until set, about 1 minute. Carefully remove with a spatula and place one egg on each. Sprinkle each with scallions and cheese and serve.

Nutritional Information Per Serving

Serving Size: 2 Nutrient Calories 276

Total Fat

Saturated Fat Cholesterol 224mg Sodium

Carbohydrates 33g

Dietary Fiber Protein 14g

Irtikfist

Per Serving

353mg

I0g

Makes: 16

840052500 Filling pt*! 12/22/98 10:26 AM Page 51 (1,1

Con Queso

MEXICAN

COOXINfiTIP:

If the weather is damp, the chips may become soft. To refresh, place on a baking sheet in a 350°F oven for a few minutes.

SUBSTITUTIOHS:

' Substitute your

favorite tortilla

' Serve with salsa if

desired.

' Eliminate the cheese

arKf bake for 10

minutes. The tortillas

will be a little crispier,

like crackers.

PREP: 2 min.

COOK: 10 min. This is an exceilent use for ieftover tortillas. Simply cut, season,

and heat. They work just as well as freshly made tortillas.

1 teaspoon seasoned salt or

popcorn seasoning

1 cup (4 ounces) grated Cheddar cheese 1 cup (4 ounces) grated Monterey

Pepper Jack cheese

recipe prepared Tomato &

Pesto Tortillas (page 24)

Cut the tortillas into 8 wedges with a pizza cutter or scissors. Place on a cookie sheet.

Sprinkle with the seasoning. Bake in a preheated 350°F oven for 6 minutes.

Top with the cheese and continue to bake for 3 minutes or until the cheeses are melted and

just starting to brown.

Makes: 48 wedges

Nutritional Information Per Serving

Serving Size: 4 Nutrient Per Serving Calories 209

Total Fat lOg

Saturated Fat Cholesterol 22mg Sodium 469mg

Cartxihydrates

Dietary Fiber

Protein

2ig

ig sg

Apprtiim/Siwicks

840052500 Filling pt#l 12/22/98 10:26 AM Page 52 (1,1

Cheese-Filled Pocket Calzones

ITAUAN

(OOKIHGTIPS:

• M^e Thick Pitas (page 35) ahead and freeze for later use. The recipe can be doubled so make extras when you have time and use them for a quick meal on a

busy day.

• This recipe can also

be made ahead and refrigerated. Just add a few extra minutes when baking.

PREP: 5 min. COOK: 8 min.

1 cup (part skim milk) ricotta cheese

4 ounces (part skim milk) grated

mozzarella cheese cup grated Parmesan cheese

teaspoon salt

teaspoon each: garlic powder, onion

'/2

powder, and Italian seasonings

2 ounces each: chopped ham, salami,

pepperoni or cooked sausage

Vz cup tomato sauce, heated

1 recipe prepared Pita Bread (page 35)

Cut a slit in the top of each pita and gently pull apart.

Combine the cheeses, seasonings, and meat.

Fill each pita with ’/3 cup of the filling mixture.

Place the filled pitas on a baking sheet. Bake in a preheated 350°F oven for 8 minutes. Spoon about 1 tablespoon of tomato sauce into each

pocket before serving.

Nutritional Information Per Serving

Serving Size: 1

Nutrient Per Serving Calories

Total Fat

Saturated Fat Cholesterol Sodium 1,084mg

Carbohydrates 40g

Dietary Fiber Protein i5g

Itppttiim/Snack

23mg

287

7g 4g

Makes: 8

840052500 Filling pt#l 12/22/98 10;27 M4 Page 53 (l,i;

840052500 Filling pt*:. 12/22/98 10:27 Page 54 (1,1)

^iiÍ!SAN

SUBSTITUTION:

Use Monterey Jack, ricotta, or con queso

salsa dtp in place of Cheddar dip or fill with refried beans and top with salsa or jalapeno peppers.

VABIATION:

For a low-fat version, substitute low-fat

cheese and eliminate the oil and use cooking

oil spray. Press and griddle the tortillas as directed in the tortilla recipe. Place filling ingredients on the cooked tortillas and

fold. Griddle each for

30 to 40 seconds per side. Place in a 200°F oven and keep warm until all the Quesadillas are ready.

PREP: 5 min. COOK: 20 min.

An all-time favorite. Great for snacks or as a meal.

Y4 cup oil

V* cup grated Cheddar cheese

2 tablespoons chopped green chilles

1 recipe Basic Flour Tortillas (page 18)

Prepare the dough for the tortillas. Switch the Press on and preheat the Griddle to high.

Press each of the tortillas.

Add the oil to the Griddle and heat for 1 minute.

: Place the cheese and the chilles on one half of

the tortilla.

Fold and fry each one for 1 minute per side. Drain on absorbent paper towels and place on a cookie sheet in a preheated 200°F oven to keep crisp until all the Quesadillas are ready.

Cut in half and serve.

Makes: 12 slices

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 1113

Total Fat 59g

Saturated Fat 15g Cholesterol 45mg Sodium

Carbohydrates 12lg

Dietary Fiber Protein

Ippftiurs/Snacks

Per Serving

1577mg

27g

840052500 Filling pt^l 12/22/98 10:27 7-14 Page 55 (1,1)

BBQ Chicken, BacoRi & Cheese

Fold-Overs

PREP: 5 min.

AJyPiCAN

COOK: 10 min.

6 slices bacon

1 pound skinless, boneless chicken

breasts, cut in 6 thin slices

'h cup ranch dressing

Yz cup barbecue sauce

6 {Va ounce) slices of muenster or

Swiss cheese

1 (8 ounce) canister crescent rolls,

formed into 6 balls

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Per Servir>g Calories Total Fat 34g

Saturated Fat Cholesterol Sodium 1,032mg

Carbohydrates

Dietary Fiber

Protein 29g

89mg

18g

Switch the Press on and preheat the Griddle to high.

Cook the bacon on the Griddle until crisp, about 2 minutes per side. Remove and reserve.

Carefully spoon out all but about 1 tablespoon of the bacon fat and discard.

Cook the chicken on the Griddle until well browned, about 3 minutes per side.

While the chicken is cooking, press each dough ball 2 to 3 times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

Combine the dressing and sauce. Spoon the sauce over the chicken and cook

1 minute longer. Top with the reserved bacon

and cheese. Cover and cook for 1 minute or until the cheese melts.

Place a piece of chicken and bacon on one side

500

iig

of each tortilla and spoon some sauce over the

top. Fold and serve.

Makes: 6 servings

Lunch

840052500 Filling pt#l 12/22/98 10:29.51] Page 5 6 (1,1)

840052500 Filling pt#: 12/22/98 iO : 29 AM Page 57 (1,1)

Chicken Parmigiana Fold-Overi

ITAiMN

PREP: 2 min. COOK: 9 min. Top the chicken with a slice of honey maple ham and a slice of

Swiss cheese and a dollop of ranch dressing.

2 boxes (18 ounces) frozen, breaded

chicken fillets

2 teaspoons oil

1 cup spaghetti sauce 1 tablespoon Parmesan cheese, grated

4 ounces (part skim milk) mozzarella

cheese, cut in 6 thin slices

1 (8 ounce) canister crescent roll dough,

formed into 6 balls

15 Switch the Press on and preheat the Griddle

to high.

Spread the oil on the Griddle and cook the chicken for 2 minutes on each side (in batches).

J>: While the chicken is cooking, press each dough

ball two or three times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

Place two pieces of chicken on one side of each flatbread.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 450

Total Fat 29g

Saturated Fat Ctx>lesterol Sodium 801 mg

Carbohydrates

Dietary Fiber

Protein 22g

46mg

27g

Spoon sauce on each and top with the cheese. Fold.

Place 2 filled wraps onto the Griddle and cover. Cook for 1 minute until the filling is hot and the cheese is melted. Repeat with remaining wraps.

Makes: 6

lunch

840052500 Filling pt«l 12/22/98 10:30 AK Рсзде 58 ll,i:

840052500 Filling pt#l 12/22/98 10:30 AM Pago 59

iliitM

SUBSTITUTIONS:

• Bean or alfalfa sprouts can be used

in place of cabbage.

• Sweet and sour sauce

can be substituted for Hoisin sauce if it is not available (elimi* nate the brown sugar).

• Any tortilla or conve

nience refrigerator dough can be used in place of the big biscuits. Follow instructions for preparation given in the recipe.

PREP: 5 min. COOK: 5 min.

cup Hoisin sauce

tablespoons teriyaki sauce

V4 teaspoon garlic powder

2 teaspoons dried minced onion

cup barbecue sauce

cup water

teaspoon brown sugar

teaspoon chili powder

pound lean and trimmed boneless pork,

sliced into thin strips

1 tablespoon oil

'h cup chopped bok choy or cabbage

1 (1 lb., 1.3 oz.) canister big biscuits,

formed into 8 balls

Combine all the ingredients except the oil,

cabbage, and dough balls.

Switch the Press on and preheat the Griddle

to high.

Remove the pork from the marinade and reserve the liquid.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 333 Total Fat I6g

Saturated Fat

Cholesterol

Sodium 973mg

Carbohydrates 30g

Dietary Fiber

Protein

Per Serving

34 mg

‘I s Cook the pork in the oil 2 minutes per side,

or until nicely browned.

While the pork is cooking, press each dough

ball 2 or 3 times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

Add the marinade and cook for 1 minute.

Place some cabbage on the wrap and spoon in some of the meat mixture. Roll and enjoy!

Makes: 8 servings

I6g

lunch ' $9

840052500 Filling pt#l 12/22/98 10 : 31 AF Page 60 (1,1'

840052500 Filling pt#l 12/22 /98 10 : 31 M ^ageOl (1,1)

AAlPlPVN

SUBSTITUTIONS:

Use chicken instead of beef and sweet and sour or barbecue sauce instead of steak sauce.

PREP: 5 min.

COOK: 7 min.

pound lean and trimmed sirloin or top round steak, cut in strips

cup steak sauce

cup chopped onion

thinly sliced

muenster cheese

(10 to 12 ounce) canister biscuit dough,

formed into 6 balls

Switch the Press on and preheat the Griddle to high.

Cook the steak for 1 minute per side or until nicely browned. Add steak sauce and stir well to coat. Cook for 1 minute. Remove and reserve.

Press each dough ball 2 or 3 times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

Cook the onion and peppers for 2 minutes, or until the onions are brown and the peppers are starting to soften. Return the meat to the Griddle and top with the cheese. Cover and cook 1 minute or until the cheese melts.

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Per Servirtg Calories 286 Total Fat

Saturated Fat Cholesterol 36mg Sodium 920mg

Carbohydrates

Dietary Fiber Protein 15g

I3g

27g

Spoon some of the mixture onto each tortilla and roll.

Makes: 6

Lunch

840052500 Filling pt#l 12/22/98 10:31 Ai* Page 62 fi

AAABtICAN

SUBSnrUTiON:

Spread with cream cheese and chives or a spread made with soft cheese and chopped vegetabies instead of

sliced cheeses.

PREP: 5 min.

COOK: 9 min.

3 tablespoons dijon mayonnaise 2 teaspoons ketchup

'U pound each honey maple ham and turkey

6 (1/2 ounce) slices Swiss or Monterey

Jack cheese

6 (1/2 ounce) slices Cheddar cheese

1 (10 to 12 ounce) canister biscuit dough,

formed into 6 balls

Switch the Press on and preheat the Griddle to high.

Combine the dijon mayonnaise and ketchup.

Press each dough ball 2 or 3 times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

s Spread about 2 teaspoons of the mixture on

each of the tortillas.

Top with 2 slices each of ham and turkey and

1 slice each of the cheeses.

Nutritional Information Per Serving

Serving Size; 1 Nutrient Per Servir>g Calories 331 Total Fat

Saturated Fat Cholesterol 48mg Sodium

Carbohydrates

Dietary Fiber

Protein

Lunch

1,309mg

i7g

26g

169

Roll tightly. Place the wraps seam side down on the

Griddle. Cover and cook for 1 minute. Turn; cover and cook 1 minute on the second side.

Makes: 6

84C052500 Filling pt#l 12/22/98 10:31 AM Page 63

aaMcan

(00ИИ&Т1Р:

The recipe can be

doubted but it must be done in two Clifts.

VAIUTIOMS:

■ Use a canister of corn breadsticks dough formed into 8 dough ball to make Com Dog Wraps.

' Add some Stoppy Joe

sauce or taco meat on top of the hot dogs before adding the cheese to make Chili Cheese Hot Dog Wraps.

PREP: 3 min. COOK: 6 min.

A new twist to an All-American favorite!

4 (2 ounce) hot dogs, cut lengthwise

(without separating in two)

2 teaspoons mustard

1 teaspoon ketchup

2 teaspoons relish

4 (Va ounce) slices American cheese,

cut in half lengthwise

1 small (4 ounce) canister crescent rolls,

formed into 4 dough balls

Switch the Press on and preheat the Griddle to high.

Place the hot dogs, cut side down, onto the Griddle and cook for 2 minutes, or until browned.

Turn and cook 2 minutes on the other side.

While the hot dogs are cooking, press the dough balls 3 or 4 times (holding down about

10 seconds each time) until the dough is formed

into 7-inch rounds and nicely browned. Combine the mustard, ketchup, and relish and

spoon some in the center of each hot dog.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 370 Total Pat

Saturated Fat Cholesterol Sodium

Cartxfhydrates

Dietary Fiber Protein

29g

48mg

1.217mg 14g

sTop each with cheese and cover. Cook for

30 seconds or until the cheese melts. Place in the wraps.

Makes: 4 servings

I2g

I3g

Lunch63

8'’,0052500 Filling p-;#l 12/22/98 10 : 33 AM Page 64 (1,1

Hot Dog & Cheese Wraps ■» page

illiil

840052500 Filling pt#l 12/22/98 10 : 33 AM Page 65 (1,1)

AAffiinCAN

SUBSTITUTION:

For Mexican-style wraps, use Chili & Herb Tortillas (page 25) and spread the tortillas with con queso salsa instead of the ranch dressing.

PREP: 10 min.

COOK: 8 min.

V4 cup fat-free ranch dressing

3 tablespoons dijon mayonnaise

V2 pound deli-style sliced roast beef V2 pound thinly sliced Swiss cheese

1 medium ripe tomato, very thinly sliced

'/2 cup alfalfa sprouts (optional)

1 (10 to 12 ounce) canister biscuit dough,

formed into 6 balls

Switch the Press on and preheat the Griddle to high.

Combine dressing and dijon mayonnaise.

Press each dough ball 2 or 3 times holding the Press down for 20 to 30 seconds each time, or until they form 8-inch rounds and are nicely browned.

Spread 1 -2 teaspoons of the mixture over each tortilla (reserve the remaining sauce). Top each with roast beef, cheese, tomatoes, and sprouts. Roll up tightly.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 392

Total Fat

Saturated Fat lOg Cholesterol 59mQ Sodium 1,257mg

Carbohydrates

Dietary Fiber

Protein 22g

2lg

29g

Place the wraps onto the Griddle seam side down. Cook for 30 to 40 seconds until hot and lightly browned. Turn and cook on the second side for 30 to 40 seconds.

Repeat with the remaining wraps. Serve a dollop of the remaining sauce with

each wrap for dipping.

Makes: 6

lunch65

840052500 Filling pt*l 12/22/98 10 : 33 AM Page 66 (1,1)

Burritos

mMan

SUBSnTUTIONS:

For a lower fat version, ground chicken or turkey can be substituted for the beef. Any flavor tortilla can be used.

VARUTIOM:

Chimichangas;

Make recipe as directed. When all of the burritos are rolled, heat 2 tablespoons oil in the griddle. Fry two at a time for 1 minute per Side or until nic^y browned. Drain on absorbent paper towels and keep wamn

in a preheated 200° F oven until all the Chimichangas are ready.

SCRVING SUGGESTION:

Top with salsa or picante sauce and serve with refried

beans and Spanish or saffron rice.

PREP: 5 min. COOK: 8 min.

1 pound lean ground beef 1 (1.3 ounce) envelope Sloppy Joe or

Taco seasoning mix 1 (8 ounce) can tomato sauce 1 cup grated Cheddar cheese

'h cup shredded lettuce 'h cup chopped tomatoes

1 recipe prepared Chili & Herb Tortillas,

warmed (page 25)

Preheat the Griddle to high. Brown the meat for 3 minutes, or until it is no

longer pink. Spoon out as much fat as possible.

Combine the tomato sauce and seasoning mix and stir into the meat. Cook for 5 minutes.

Spoon some of the meat mixture into the center on each of the tortillas. Top with cheese, lettuce, and tomatoes.

Fold the bottom of each tortilla over the filling. Fold one side over the filling and then the other

to form an envelope. Then roll up to enclose the filling.

Makes: 6

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Hain Dish-Bnf/Umb

Per Serving

521

74mg

1,329mg

22g lOg

51g

28g

8'10052500 Filling pt«l 12/22/98 10 : 34 AM Page 67 (1,1)

840052500 Filling pttl 12/22/98 10:34

(OOXINGTiP:

Pr^are a double recipe of tortillas whenevw you make them and freeze. They are great for use with any filling and can be reheated from a frozen state in a few minutes. Just wrap

in foil and place in a

250'’F oven while you are making the filling.

Pago 68 Í1,1 )

Fajitas

PREP: 7 min.

COOK: 9 min. Great with chicken, pork, or shrimp in place of the beef.

pound thinly-sliced boneless sirloin,

or top round steak (1.27 ounce) envelope fajita mix tablespoon ketchup tablespoon Worcestershire sauce

Vi teaspoon prepared mustard Vi cup water

Vi red and Vi green pepper, cut in strips

small onion cut in strips

mushrooms, thinly sliced

recipe prepared Basic Flour Tortillas

(page 18)

Combine the seasoning mix, ketchup, Worcestershire sauce, mustard, and water.

Add the meat and marinate.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories

Total Fat

Saturated Fat

Cholesterol Sodium

Carbohydrates

Dietary Fiber

Protein I5g

1,058mg

68 Miin Dish - Brtf/Lamb

26mg

322

47g

8g 2g

Preheat the Griddle to high. Remove the meat from the marinade and

reserve the marinade. Cook the meat for 2 minutes per side.

: Remove the meat from the Griddle and reserve.

Add the peppers and onions and cook for 2 minutes. Add the mushrooms and continue to cook until the onions begin to brown, about 2 minutes.

Add the reserved marinade and cook 1 minute.

Spoon the vegetables and liquid over the meat

and stir well to combine.

Spoon some of the mixture on each of the

tortillas and roll.

Makes: 6

840052500 Filling pt#l 12/22/98 10 : 35 AM ngge 6 9 (1,1)

8<*,0052500 Filling pt«l 12/22/98 1 0 : 35 A'8 Page 70 (1,1)

Gyros

GREEK

PREP: 15 min.

COOK: 8 min. Try this wrap and you’ll know why it’s a Greek favorite!

1 pound sirloin or top round,

cut in thin strips

COOntKTIP:

Each time you make the pitas, double the

recipe and freeze unused portions for later usei Defrost and

reheat in a 250°F. oven ¡while you prepare the filling, if you want the

breads crispy, place directly on the oven rack, if you like them soft, wrap in foil during

reheating.

SUBSTITUTION:

Any of the tortillas or

convenience wraps can be used in place of a Pita.

V4 cup prepared fat-free (vinaigrette type)

Italian dressing

Vz teaspoon oregano

1 tablespoon Worcestershire sauce 1 tablespoon oil 1 small onion, chopped 1 clove garlic, crushed

each red and green bell pepper, thinly sliced

'/2

small eggplant, chopped (about 1 cup)

mushrooms, sliced

each red and green bell pepper,

thinly sliced

1 recipe prepared Pita Bread, warmed

(page 35)

Preheat the Griddle to high. Combine the meat, dressing, oregano, and

Worcestershire sauce and let marinate. Cook the onions, garlic, and peppers in the oil

until lightly browned, about 2 minutes. Add the eggplant and mushrooms. Cover and cook until they are limp, about 2 minutes. Remove and reserve.

i Remove the meat from the liquid and reserve

the marinade.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 297 Total Fat

Saturated Fat Cholesterol 38mg Sodium

Carbohydrates 41g

Dietary Fiber Protein

' Miin Dish - Dtrf/Umb

Per Servirtg

579mg

6g 2q

I9g

Cook the meat for 2 minutes per side, or

until browned.

Add the marinade and heat 1 minute.

Remove and pour over the vegetables. Stir

well to combine. Spoon into Pitas.

Makes: 8

8/.0052500 Filling pt*:_ 12/22/98 iO : 35 AK Page 71 (1,1)

PREP: 10 min.

ASAN

COOK: 10 min.

1 pound lean, trimmed sirloin or

4 scallions (white part only), sliced

SCitViN6SU6&CSnON:

Serve with jasmine rice and Mu Shu Pancakes (see page 44) or any of your favorite flatbreads.

1 clove garlic crushed

Vi pound snow peas

1 tablespoon brown sugar 3 tablespoons teriyaki sauce

1 tablespoon Hoisin sauce or ketchup

2 teaspoons cornstarch

top round, cut into thin slices

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Calories

Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber

Protein

Per Serving

429mg

Makes: 6 servings

200

5lmg

I9g

Preheat the Griddle to high. Place 'k of meat on the Griddle and sear the

meat on both sides, about 1 minute per side. Repeat. Remove to a bowl.

Stir fry the scallions and garlic for 1 minute.

Add the snow peas and stir fry for 1 minute.

Combine the remaining ingredients and add to the vegetables. Cook for 2 minutes or until the sauce begins to thicken.

Main Dish - Drtf/Lamb »

гг

840052500 Filling pt#l 12/22/98 10 : 36 Av Pago 72 (1,1)

/a-а.

840052500 Filling pt#l 12/22/98 10:36 Page 73

Аты

SUBSnrUTIOHS:

• Pork, chicken, or turkey can be used in place of beef.

• A fksur tortilla or pressed convenience wrap is also a good choice for this dish.

»BVIN€$U6G{STiOH:

Serve with jasmine nee and a steamed vegetable for a complete dinner.

PREP: 8 min.

COOK: 5 min.

1 pound lean and trimmed top round or

sirloin steak, thinly sliced

4 scallions, chopped

1 clove garlic, crushed 3 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons brown sugar

1 medium tomato, chopped

1 cup shredded lettuce

1 recipe prepared Pita Bread (page 35)

Preheat the Griddle to high. Place steak onto the Griddle and sear the meat

on both sides, about 1 minute per side. Remove to bowl.

Stir fry the scallions and garlic for 1 minute or until limp.

Combine the soy sauce, sesame oil, and sugar. Add to the scallions and allow the sauce to boil for about 1 minute.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories

Total Fat

Saturated Fat Cholesterol 35mg Sodium 668mg

Cartx)hydrates 39g

Dietary Fiber

Protein

274

I9g

Spoon the sauce over the meat and fill the pitas. Top with tomatoes and lettuce.

Makes: 8

Main Dish - Btaf/lamb

-6>

840052500 Filling pt#l 12/22/98 10:37 AM ^age 74 (1,1)

840052500 Filling ptui 12/22/98 10 : 37 AM Page 75 {1,1)

PREP: 10 min.

COOK; 7 min.

2-3 tablespoons curry powder

SUBSTITUTION:

Thinty sliced chicken or beef can be substituted ftK the lamb; use chicken broth instead of beef and proceed as directed.

SERVING SUfiOCSTION:

Ch^ati are generally eaten spread with ghee or yogurt (see page 27 for more information about ghee). The bread is tom apart and used like a shovei or edible plate.

Si Combine the first 8 ingredients in a bowl.

1 teaspoon garlic powder

Y2 teaspoon dry mustard

'h teaspoon chili powder

V2 teaspoon sugar

'h cup beef broth

3 tablespoons lemon juice 1 pound boneless lamb (from leg),

thinly sliced 1 small onion, chopped 1 cup cashews

Plain low-fat yogurt or ghee

(melted clarified butter) (optional) 1 recipe prepared Chapati (page 27)

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories Total Fat

Saturated Fat Cholesterol 64 mg Sodium

Carbohydrates 44g

Dietao' Fiber Protein

Per Serving

690mg

with cooking oil spray.

Add the cashews and cook 1 minute. Pour

Makes: 6 servings

462 219

25g

Preheat the Griddle to high. Spray the Griddle

Remove the meat from the marinade and reserve the liquid.

Cook the meat for 2 minutes per side, or until nicely browned. Add the onions and cook for 1 minute or until brown.

reserved liquid overall, and heat 1 minute. Serve with Chapati.

Hail) Dish - Brtf/Umb <

8^0052500 Filling pt*l 12/22/98 10:37 AK Page 76 (!,]

THAI

S{RVIN6SU66CSnON;

Serve as an appetizer over Naan (page 30). Cut each flatbread into quarters and SF>oon some meat onto each. To eat as a main dish, spoon the meat onto a flatbread and fold.

PREP: 25 min. COOK: 10 min.

Vb cup coconut milk

'h teaspoon dried coriander

3 tablespoons sugar

1 tablespoon red curry paste

Vs cup Thai fish sauce

12 ounces lean trimmed sirloin steak,

cut in Yz-inch thick strips

Vb cup spicy Thai peanut satay sauce

ii i: Combine all the ingredients except the

peanut sauce.

I * Preheat the Griddle to high.

Remove the meat from the marinade. Discard marinade.

Pan-fry the meat for 2 minutes per side or until

well browned.

Remove the meat from the Griddle and add the peanut sauce. Heat 30 seconds.

IIk Spoon the sauce over the meat.

Nutritional Information Per Serving

Serving Size: 1

Nutrient

Calories 273 Total Fat

Saturated Fat Cholesterol 58mg Sodium

Carbohydrates 15g

Dietary Fiber

Protein

' Main Dish - Btrf/Lamb

Per ServifKJ

2,046mg

Makes: 4 servings

I3g

25g

840052500 Filling pt*l 12/22/98 10 : 37 AM Page 77 C

Custard Bake

Gm sK

PREP: 10 min. COOK: 30 min.

'/i pound ground lamb

1 small onion, chopped

SUBSTITUTION:

Substitute beef for lamb and serve over pasta if desired.

1 clove garlic, crushed

teaspoon salt

teaspoon cinnamon (optional)

'/4

cup finely chopped eggplant

1 1

cup tomato sauce

(1.2 ounce) envelope white sauce mix

'h cup milk

2 eggs 3

tablespoons grated Parmesan cheese

recipe Pita Bread, warmed (page 35)

Preheat the Griddle to high. Cook the meat until it begins to brown about

2 minutes. Add the onions, garlic, salt, and cinnamon. Stir

and cook for 3 minutes. Move the meat to one side of the Griddle. Add

the eggplant and cook 3 minutes, or until the eggplant is limp.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 299

Total Fat

Saturated Fat Cholesterol 74 mg Sodium 1,143 mg

Carbohydrates

Dietary Fiber

Protein 14g

8g 3q

43g

Stir the contents of the Griddle. Add the tomato sauce and simmer 2 minutes.

Combine the white sauce mix, milk, and eggs and pour it carefully and slowly over the meat. Cut through to allow some of the liquid to reach down into the meat. The majority of the sauce should remain on top of the meat to form a custard layer. Turn the Griddle temperature to medium. Cook for 10 minutes. Cover and cook for 5 more minutes or until the custard is set. Uncover. Turn the Griddle to off and allow to cool for 5 minutes before spooning the casserole into the pitas.

Makes: 8

Main Dish - Btaf/Lamb

840052500 Filling pt#l 12/22/98 10:37 AF Page

Thai-Style Ground Beef Filling

COOKINüTiP:

There are several types of Thai curry paste: red, yellow, green, and Panang. Each will change the taste of this dish. Try a different one each time you make this dish.

SUBSTITUTIONS:

• Ground chicken, turkey, or pork can be substituted for the beef.

■ Sliced meat or left over chicken or Uakey can also be used.

PREP: 25 min.

COOK: 10 min.

Delicious with Chapati (page 27) or any flatbread.

Ya pound lean ground beef

1 small onion, chopped 3 cloves garlic, crushed 1 large tomato, diced 1 teaspoon dried cilantro

% cup Thai fish sauce

1 tablespoon curry paste 2 tablespoons sugar

Ya cup coconut milk

1 tablespoon soy sauce 1 tablespoon oyster sauce

Preheat the Griddle to high. Cook the ground meat for 3 minutes or until

nicely browned.

SEUVINO SUGGESTION;

Try adding some cooked noodles during the last minute of cooMng,

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 162

Total Pat

Saturated Fat

Cholesterol 40mg Sodium 1,215mg

Cartx>hyd rates

Dietary Fiber

Protein 14g

Hain Dish - Dnf/Lamb

Move the meat to one side of the Griddle and add the onions and garlic; cook for 1 minute.

Hhi Add the tomatoes and cook 1 minute.

Combine the remaining ingredients and add to Griddle. Stir and simmer for 3 minutes.

Makes: 6 servings

840052500 Filling pt«l 12/22/98 10 : 38 /\K Page 7 9 (1,1)

(00XIN6TIP:

To lower the fat content of any recipe, spray the Griddle with cooking oil spray and eliminate the oil.

SUBSTITUTIONS:

Pork can be substituted for chicken and peanuts for cashews.

PREP: 10 min. COOK: 3 min.

1 pound skinless, boneless chicken,

cut in strips

1 (1 ounce) envelope stir-fry chicken

seasoning blend

1 tablespoons soy sauce

2 tablespoons ketchup

Vs cup water

1 teaspoon honey 1 tablespoon oil

Vi cup cashews

1 recipe prepared Mu Shu Pancakes

(page 44)

Preheat the Griddle to high.

Combine all the ingredients except the oil, nuts, and pancakes.

Remove the chicken from the marinade and reserve the marinade.

Cook the chicken in the oil 2 minutes per side, or until browned.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories

Total Fat

Saturated Fat

Cholesterol

Sodium

Carbohydrates

Dietary Fiber

Protein

Per Serving

42mg

607mg

352

40g

22g

Add the reserved marinade and the nuts. Stir well. Cook 1 minute, or until the sauce begins to thicken.

Serve with the Pancakes.

Makes: 6

MiinDiih-Chkkni

840052500 Filling pt*l 12/22/98 10:38 AM Page 80 ¡1,1)

MEXICAN

SUBSmUTIONS:

If Mcrt6 sauce is not

available, substitute

2 tablespoons each peanut butter, un sweetened cocoa,

chili powder, chopped

raisins, and 'h cup

chicken broth. Proceed as directed.

PREP: 5 min. COOK: 13 min.

1 pound skinless, boneless chicken breast,

cut into 8 pieces

1 (8 ounce) jar Molé fiesta sauce

'h cup salsa 'h cup cooked rice or refried beans

1 (11.5 ounce) canister cornbread sticks,

formed into 8 balls

Switch the Press on and preheat the Griddle to high. Spray the Griddle with cooking oil spray.

Sauté the chicken until golden brown, about

4 minutes per side.

Pour the sauce and salsa over the chicken and cook for 5 minutes.

¡While the chicken is simmering, press the

dough balls quickly 2 or 3 times until they

form 6-inch circles and are nicely browned.

Spread 1 tablespoon of rice or refried beans over each flatbread and top with chicken and sauce. Fold and serve.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 232 Total Fat

Saturated Fat Cholesterol 31mg Sodium 486mg

Carbohydrates 23g

Dietary Fiber Protein

80 Hiin Diih - (hicktn

Makes: 8 servings

8g 2g

i6g

840052500 "illing pt#l 12/22/98 10 : 38 AK Page 81 (1

ITAUAN

SOBSmUTIONS:

• This versatile dish goes well with any of the tortilla recipes.

• Use any combination of your favorite veg etables or use cooked fresh vegetables In

place of frozen.

PREP: 5 min. COOK: 10 min.

An Italian classic combined with a Mexican Flatbread-fusion cooking at its finest.

breast, cut in 8 pieces

(10 ounce) package frozen vegetable

medley, thawed

(1.2 ounce) envelope Primavera or Alfredo sauce mix

£.

Preheat the Griddle to high. Spray the Griddle

with cooking oil spray.

Cook the chicken for 3 minutes or until nicely browned.

Stir in the remaining ingredients. Cook for 7 minutes.

®t s: Serve with "ibrtillas.

Makes: 4 servings

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servina Calories 459

Total Fat

Saturated Fat Cholesterol Sodium l.192mg

Carbohydrates 53g

Dietary Fiber

Protein

72mg

119

33g

Main Dish - (hiciwn

840052500 Filling pt#l 12/22/98 10:39 004 Page 82 (1,1)

Chicken Primavera - page 81

840052500 Filling pt#l 12/22/98 10:39 AM Page 83 (1,1)

Chicken Souviaki

GRECK

(OOKINCTiP:

Prepare the pitas first or ahead ancJ keep warm while preparing the filling.

SUBSTITUTION:

Beef, lamb, pork, or turkey can be substitute ed for the chicken.

PREP: 10 min. COOK: 6 min.

3 tablespoons lemon juice 2 tablespoons Worcestershire sauce

'/4 cup water

1 teaspoon each: garlic powder

and paprika

V2 teaspoon each: dried parsley, oregano,

mint, and basil

1 pound skinless, boneless chicken,

cut into thin strips

1 small onion, chopped

'/2 red bell pepper, chopped

6 tablespoons low fat yogurt or sour cream

12 spinach leaves

6 Pitas, warmed (page 35)

iis Combine lemon juice, Worcestershire, water;

and spices. Pour over the chicken.

i s Preheat the Griddle to high. Spray the Griddle

with cooking oil spray.

is Remove the chicken from the marinade and

reserve the liquid.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 285

Total Fat

Saturated Fat

Cholesterol

Sodium

Carbohydrates

Dietary Fiber

Protein 22g

Per Serving

43mg

558mg

Cook the chicken for 3 minutes, stirring to brown both sides. Remove and reserve.

is: Add the onions and peppers, stir and cook for

2 minutes. Pour the reserved liquid over the vegetables and heat for 1 minute. Remove and spoon over the chicken. Stir well.

Spread the inside of each Pita with yogurt. Stuff 2 spinach leaves in each and fill with some of the chicken mixture.

Makes: 6

42g

Hain Disk - (hicktn

840052500 Filling pt«l 12/22/98 10 : 39 A1 ^age 8i C

npiAN

PREP: 5 min.

COOK: 19 min.

pound sweet Italian sausage, cut in 1-inch pieces

small onion, chopped clove garlic, crushed pound skinless, boneless chicken,

cut in 1-inch chunks

2 tablespoons lemon juice

V2 cup chicken broth

2 tablespoons grated Parmesan cheese 1 teaspoon browning and seasoning sauce 1 (7.5 ounce) canister buttermilk biscuits,

formed into 6 balls

Switch the Press on and preheat the Griddle to high.

Cook the sausage for 6 minutes. Add the onions and cook until nicely browned. Add the garlic and chicken and sauté for 8 minutes or until lightly browned. Remove and reserve.

While the chicken is cooking, press each

dough ball 3 to 4 times or until they are nicely browned.

Nutritional Information Per Serving

Serving Size: 1

Nutrient Calories

Total Fat

Saturated Fat Cholesterol Sodium

Cvtfohydrates

Dietary Fiber Protein 23g

Main Dish - (hklini

Per Serving

58mg

595mg

Combine the remaining ingredients and pour onto the Griddle; cook for 3 minutes.

Spoon over the chicken and sausage. Serve with flatbread.

Makes: 6 servings

250

9g 3g

I9g

840052500 Filling pt#l 12/22/98 10:39 AM Page 85 il,l)

Jamaican Jerk Chicken

CM»iiEAN

(OOniKTIPS:

• Press and griddle the Roti dough before you

start the fiHing, Keep warm in a 200°F oven until ready to serve.

• Remember a flour

tortilla is always a good alt^-native wrap.

PREP: 10 min. COOK: 7 min.

tablespoons dry Caribbean jerk seasonings

tablespoon teriyaki sauce

teaspoons vinegar

teaspoon garlic powder

'/4

cup orange Juice

pound skinless, boneless chicken, sliced in strips

3 scallions, thinly sliced V4 cup each maraschino cherries and Juice Ya cup shredded coconut Ya cup cooked rice

1 recipe Roti (page 37)

Preheat the Griddle to high. Combine the first 6 ingredients and marinate

while the Griddle is preheating.

Remove the chicken from the marinade and reserve the marinade. Cook 2 minutes per side. Remove chicken from the Griddle and reserve.

i Add the scallions to the Griddle and cook for

1 minute. Add the cherries, juice, coconut, and reserved marinade. Cook 2 minutes. Pour over

the chicken and stir to combine.

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Per Serving Calories 416

Total Fat

Saturated Fat Cholesterol Sodium 984mg

Cartx)hydrates

Dietary Fiber

Protein 22g

63 mg

Spoon some rice onto the wrap, add the chicken mixture, and fold.

Makes: 6 servings

I2g

54g

Hiin Dish - (hicktn

840052500 Filling pt#l 12/22/98 10:40 AH Page 86 (1,1)

;...

......

'****'••*•

840052500 Filling 12/22/98 10:40 AK Page 87 fl,l)

Mixed Mushroom, Peas, & Chicken

€>

Sauté

ITAIilAN

SCSVlN€SU&6C$nOH:

Spoon into a pita or onto a tortilla for a delicious dinner.

PREP: 15 min. COOK: 11 min

1 tablespoon oil

2 shallots, minced

1 clove garlic, crushed

'h cup dry white wine

1 tablespoon butter

Va, pound skinless, boneless chicken,

cut in strips

1 portobello mushroom cap, sliced

4 mushrooms, sliced

'/4 cup chicken broth

1 (1.2 ounce) envelope Primavera

pasta sauce mix

y4 cup milk

1 cup frozen peas, defrosted

Preheat the Griddle to high. Cook the shallots and garlic in the oil for

1 minute or until browned.

Add the wine and cook until it is almost

evaporated, about 2 minutes.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Cak)ries 169

Total Fat

Saturated Fat Cholesterol Sodium 521 mg

Carbohydrates

Dietary Fiber

Protein

Per Serving

40mg

Add the butter and chicken; cook for 2 minutes

or until brown.

Js: Add the mushrooms and chicken broth and

cook for 2 minutes. Combine the sauce mix and milk; pour over the

contents of the Griddle. Cook 2 minutes. Stir in the peas and cook 2 minutes.

Makes: 6 servings

7g 2g

I0g

15g

H«in Dish - (hkktn '

840052500 Filling pi^i 12/22/98 10:40 A.M Page

. 1 )

Taco Salad

JVHEXICAN

SESViNfiSUGGtSnOM:

Place the ccxAed taco fiiiing in a bowi and the tortitlas in a basket or warmer. Fill small bowls with any or all of the suggested toppings and

let everyone make a salad. Also perfect as

a lunch or light dinner.

SUBSTITUTIONS:

For a tropical twist,

substitute fruit salsa,

chopped avocado,

chopped mango, and

sour cream for onions,

tomatoes, and olives.

PREP: 10 min. COOK: 6 min.

A great do-it-yourself meal.

ya pound ground turkey

small onion, chopped (8 ounce) bottle taco sauce (1.25 ounce) envelope taco seasoning

'h cup (2 ounces) grated Cheddar cheese

'/2 cup (2 ounces) grated Monterey Jack

pepper cheese

'h cup each chopped red onions, chopped

tomatoes, sliced black olives

1 recipe prepared Corn Tortillas (page 21)

or Tostadas (page 26), warmed

Spray the Griddle with cooking oil spray. Preheat the Griddle to high. Cook the turkey until it is nicely browned,

about 2 minutes.

i Move the turkey to one side of the Griddle and

add the chopped onion; cook for 1 minute or until browned.

Nutritional Information Per Serving

Servirig Size; 2 Nutrient Calories

Total Fat

Saturated Fat Cholesterol Sodium

CartMhydrates 29g

Dietary Fiber

Protein

Per Serving

46mg

549mg

277

iig 4g

169

88Hain Dish - (hickni

Stir in the taco sauce and seasoning and simmer for 3 minutes.

Spoon some of the meat on each tortilla and top with the remaining ingredients.

Makes: 16 each/8 servings

-4>

840052500 Filling pt*l 12/22/98 10 : 41 Page 89 (1,1>

840052500 Filling pt#2 12/22/98 10 : 56 AM Page 90 (1,1)

PREP: 10 min. COOK: 15 min.

tablespoon oil

'/4

cup cornstarch

COOKINGTiPS;

• NAake the Tbstadas first and keep warm in a 200°F oven. The Tostada recipe makes

10. Cook all 10 and sprinkle the remairting 4 with powdered sugar for a delicious easy snack or dessert.

• Tostadas can also be cooked, cooted, and stored at room tem

perature in a plastic bag. To re-crisp, place in a preheated

350'’F oven for a few

minutes.

• Or cook only what

you need and freeze the pressed, uncooked Tostadas for another time. Defrost and cook as directed in the recipe.

'h teaspoon each garlic powder, onion

powder, and paprika

1 pound boneless, lean and trimmed loin

pork chops, cut in Vz-inch chunks

4 scallions (white part only), thinly sliced

1 (15 ounce) can pineapple chunks,

reserve juice

2 tablespoons teriyaki sauce

1 tablespoon brown sugar 1 tablespoon cornstarch

'h cup cooked rice

6 prepared Tostadas (page 26)

I : Preheat the Griddle to high.

I Add the oil to the Griddle.

I i Combine '/4 cup cornstarch and seasonings in a

plastic bag. Add the pork and shake well to coat.

i s Carefully place the pork on the Griddle and

cook for 10 minutes, or until well browned,

turning midway.

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Calories Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates 44g

Dietary Fiber Protein

H«in DishM-Pork

Per Serving

39mg

519mg

Remove the meat to a serving dish. Add the scallions to the Griddle and cook 2 minutes, or until limp. Combine the reserved pineapple juice, teriyaki sauce, sugar, and cornstarch and

add along with the pineapple to the Griddle.

Cook 3 minutes or until the sauce has begun to thicken.

Spoon over the meat and stir to combine.

381

Is: Spoon a little rice on each Tostada and top

15g

18g

with some of the mixture.

Makes: 6 servings

840052500 Filling pt#2 12/22/98 10:57 AM Page 91 (1,1)

840052500 Filling pt#2 12/22/98 10:57 AM Page 92 (1,1)

Pork Stir-Fry |r Snow Peas

TKAi

SERVING SUGGESTION:

Serve with cooked rice noodles or over any

Tortilla

PREP: 7 min. COOK: 6 min.

For an “East meets West” meal, wrap a tasty Thai dish in a Mexican Whole Wheat Tortilla (page 20).

teaspoon chili powder teaspoon garlic powder tablespoon sugar tablespoon lime juice tablespoon white wine

tablespoon water tablespoons fish sauce tablespoons soy sauce

tablespoons coconut milk

pound lean and trimmed boneless pork loin, thinly sliced

scallions (white part only), chopped

’/4

pound snow peas

Combine the chili and garlic powders, sugar, lime juice, wine, water, fish sauce, soy sauce, coconut milk, and pork.

Preheat the Griddle to high. Spray the Griddle with cooking oil spray.

Nutritional Information Per Serving

Serving Size: 1

Nutrient Per Serving Calories 142

Total Fat

Saturated Fat Cholesterol Sodium 851mg

Carbohydrates

Dietary Fiber

Protein

M«in Dithft-Pork

Stir-fry the scallions and snow peas for

1 minute. Remove and reserve.

Remove the pork from the marinade and reserve the liquid.

Cook the pork for 2 minutes per side or until nicely browned.

ilii Add the reserved liquid and cook for 1 minute.

Is Spoon over reserved snow peas and stir well.

Makes: 6 servings

5g 2g

45mg

I7g

840052500 Filling pt#2 12/22/98 10 : 57 AM Page 93 (1,1)

Mu Shu Pork

/Mm

COOKIHfiTiP:

Prepare the pancakes ahead and refrigerate. Wrap in foil and rew^m in a 250°F oven.

SUBSTITUTION:

Chicken can be used instead of pork and snow peas can be

/used in place of bok

choy for a change of pace.

PREP: 15 min. COOK: 7 min.

1 tablespoon oil

Va pound lean and trimmed boneless

pork loin, cut in julienne strips

1 clove garlic crushed

4 scallions (white part only), sliced

2 tablespoons soy sauce

'h cup bok choy or cabbage, shredded

3 eggs, beaten

Va cup chicken broth Va teaspoon sugar

1 recipe Mu Shu Pancakes,

warmed (page 44)

Preheat the Griddle to high. Stir-fry the pork in the oil for 2 minutes.

Add the garlic, scallions, and soy sauce and stir-fry for 1 minute.

Add the bok choy and stir-fry for 1 minute.

Js Remove all the food from the Griddle and

reserve.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories

Total Fat

Saturated Fat Cholesterol 117mg Sodium 253mg

Carbohydrates

Dietary Fiber Protein

Per Serving

33g

Add the eggs and scramble. Before the eggs

are fully set, add the broth, sugar, and the reserved ingredients and stir to combine.

1» Spoon into the pancakes and serve.

Makes: 6

259

8g 2g

I2g

HtinDiilws-Porli

840052500 Filling pt#2 12/22/98 10:58 AM Page 94 (1,1)

840052500 Filling pt#2 12/22/98 10:59 AM Page 95 (1,1)

CAfOMENEAN

COOKING TIP;

Ptepare the bread first and keep warm In a 200°F oven, or make the dough ahead and finish pressing and grilling before you make the filling.

SERVING SUGGESTION:

The rich, nutty taste of Parathas Is perfect to take the spicy edge off this dish. Break the bread in half and use it like a shovel to lift the shrimp and soak up the tangy sauce.

PREP: 10 min. COOK: 6 min.

An island getaway in your own kitchen.

2 tablespoons jerk seasoning 2 tablespoons lime juice

1 teaspoon sugar 1 teaspoon garlic powder

2 tablespoons teriyaki sauce

1 pound large shrimp, shelled and deveined 1 tablespoon oil

4 scallions (white part only), sliced

1 (11 ounce) can Mandarin oranges, drained

is Combine the seasoning, lime juice, sugar,

garlic powder, teriyaki, and shrimp.

I« Preheat the Griddle to high,

i! Cook the scallions in the oil for 1 minute.

Remove the shrimp from the marinade and reserve the liquid.

Cook the shrimp for 3 minutes or until they are pink. Add the reserved liquid and cook for 1 minute.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 107

Total Fat

Saturated Fat Cholesterol

Sodium 636mg

Carbohydrates

Dietary Fiber Protein

Per Serving

108mg

Carefully stir in the oranges and heat for 30 seconds.

Makes: 6 servings

3g og

8g og

i2g

HainDishtt-Sfifood

840052500 Filling pt#2 12/22/98 11:00 AM Page 96 (1,1)

840052500 Filling pt#2 12/22/98 11: 00 AM Page 97 (1,1)

AMBtICAN

PREP: 20 min. COOK: 13 min.

1 pound tuna, swordfish, or shark steak,

cut y4-inch thick

!/4 cup low-fat balsamic Vinaigrette

salad dressing teaspoon Worcestershire sauce teaspoon olive oil teaspoon garlic powder small zucchini, cut into thin slices

2 tablespoons chopped onion

medium tomato, chopped teaspoon each chopped fresh parsley,

basil, and dill (8 ounce) canister crescent roll dough,

formed into 8 balls

is Marinate the fish in the dressing for 15 minutes.

Combine all the remaining ingredients, except the dough, and allow to stand while the Griddle is preheating.

Switch the Press on and preheat the Griddle to high. Spray the Griddle with cooking oil spray.

Remove the fish from the marinade and reserve the marinade.

Cover and cook the fish for 5 minutes, turn and cook 5 more minutes or until it flakes easily with a fork. Remove.

Cook the vegetable mixture on the Griddle for 3 minutes, stirring occasionally.

Is While the vegetables are cooking, press and

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Per Serving CakDries 169

Total Fat

Saturated Fat Cholesterol 27mg Sodium 309mg

Carbohydrates

Dietary Fiber Protein

8g 2g

I4g

I5g

cook the dough balls and cut the fish into thin slices.

Add reserved marinade and sliced fish to the

Griddle and heat through.

i s Spoon equal amounts of the fish and vegetables

onto each of the wraps and fold over.

Makes: 8

Main Dishes - Seafood «

840052500 Filling pt#2 12/22/98 11:00 AM Page 98 (1,1)

INDIAN

PREP: 5 min. COOK: 12 min.

An Indian dish that is perfect for dinner, as an appetizer, or for a

light lunch with a salad.

small onion, chopped

clove garlic, crushed pound crab meat

cup coconut

'/4

1 teaspoon dry mustard 1 tablespoon curry powder

'h teaspoon chili powder

1 tablespoon mayonnaise

tablespoons lemon juice

(8 ounce) canister buttermilk biscuits, rolled into 8 balls

Spray the Griddle with cooking oil spray. Switch the Press on and preheat the Griddle

to high.

Press the dough balls 2 or 3 times holding

down for 20 seconds each time, until they form 6-inch rounds and are nicely browned.

Cook the onion and the garlic for 1 minute.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Calories 166 Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Main Dishfi-Stifood

Per Serving

448nig

44mg

i5g

17g

Add the crab meat and the coconut and cook 30 seconds.

Combine the remaining ingredients, except the

biscuits, and stir into the mixture on the Griddle.

Cook for 1 minute. Spoon some of the mixture onto each flatbread.

Fold over and serve.

Makes: 8

840052500 Filling pt#2 12/22/98 11 : 01 AM Page 99 (1,1)

’*1'

840052500 Filling pt#2 12/22/98 11;01 AM Page 100(1,:

ASIAN

SERVING SUGGESTION;

Blend two cultures by wrapping this spicy shrimp dish in a Basic Flour Tortilla (page 18). Place a small amotatt of cooked rice on a tortilla and spoon some shrimp and sauce on top. Fold it burrito styie so you don’t loose any of that great sauce.

PREP: 12 min. COOK: 5 min.

2 tablespoons teriyaki sauce 3 tablespoons Hoisin sauce

'h cup water

V2 teaspoon cornstarch

1 teaspoon crushed red pepper,

or Szechuan peppercorns 1 teaspoon garlic powder 1 pound large shrimp, peeled and deveined 1 tablespoon oil 4 scallions (white part only), thinly sliced

1« Combine the sauces, water; cornstarch, pepper;

garlic powder, and shrimp. Preheat the Griddle to high. Cook the scallions in the oil for 1 minute. Remove the shrimp from the marinade and

reserve the liquid.

J * Cook the shrimp for 3 minutes, or until they

are pink.

® s: Add the reserved liquid and cook until the

sauce begins to thicken, about 1 minute.

Nutritional Information Per Serving

Serving Size: 1

Nutrient

Calories 103 Total Fat

Saturated Fat Cholesterol I08mg Sodium 484mg

Carbohydrates

Dietary Fiber

Protein

lOO

Main Diilws - Stifood

Per Servinfl

Makes: 6 servings

3g Og

6g Og

I2g

Hamilton Beach 80200 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Contents

Cleaning

Storing

History of Flatbread

Flatbread Basics

Thickness

Measuring Tips

Texture Tips

Size

Temperatures

About the Symbols

About "Rising" Time

About the Recipes

Dry Ingredients

Liquid Ingredients

Kneading

Standing Time

The Fold, the Rollj, the Wrap

The Fold

The Roll

The Wrap

Finished Wraps

Ethnic Foods, Ingredient Substitutions, and Package Sizes

Calculating Nutritional Information Guidelines:

Information on the Size and Type of Ingredients Used in the Recipes:

2-3 tablespoons oil

Whole Wheat Ibrtilla

Corn Tortilla

1 (8V2 ounce) box corn muffin mix 1 egg

2 tablespoons oil 3 tablespoons chopped green chilies 1 (7 ounce) can Mexicorn, drained

Makes: 8 slices

Makes: 64 chips

2Vz cups all-purpose flour

1 teaspoon salt

2 tablespoons pesto 2 tablespoons tomato sauce or ketchup

2V2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon each garlic and onion powder

2 teaspoons cilantro

Makes: 6

Tostadas

Makes: 10

2 tablespoons melted butter (ghee)

Makes: 6

2V2 cups all-purpose flour

1 teaspoon salt

2 tablespoons oil for frying

Makes: 10

% cup milk

3 tablespoons to V4 cup water

Naan

Makes: 6

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese

1 tablespoon dried basil

Makes: 6

focaccia

Bask T^ick Pizza Crust

1 teaspoon salt 2 teaspoons yeast

VAIU1I0NS;

SCRVINfiSUGGCSTiON:

Pita Bread

1 teaspoon salt

2 tablespoons melted butter for brushing

Parathas

Roti

2V2 cups all-purpose flour

1 teaspoon salt

1 Vs cups warm water

1-2 tablespoons flour for kneading

2 tablespoons sesame seeds

1 tablespoon poppy seeds

2 tablespoons oil

Makes: 18

Dough: