Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
1 cup sour cream
1 cup chopped fresh tomato
1
/
4
cup minced fresh chives
Melt the butter and oil together over medium heat in a large sauté pan. Add
the onions and cook for 5 minutes. Add the red pepper, celery, zucchini, and
carrots. Cook for 5 minutes more over medium heat, until softened. Add the
spinach and cook for 1 minute. Remove from the heat and cool 15 minutes to
room temperature.
Beat the eggs in a medium bowl. Add the breadcrumbs and stir to moisten
evenly. Add the vegetable mixture and season with the salt and pepper or
herb blend to taste. Form into patties, 12 small ones for appetizers or 8 larger
ones for a side dish. Place on a plate and refrigerate, covered with plastic
wrap, for at least 30 minutes, or until close to serving, up to 4 hours.
Heat a large sauté pan over medium heat until a drop of water skates over
the surface. Add olive oil to cover the bottom of the pan, and allow it to heat.
Add the pancakes and cook until the edges are dry and the bottoms are
golden brown, about 2 minutes. Turn and cook the opposite sides until
golden, about 2 minutes more. Serve immediately or keep warm in a 200°F
oven, covered with foil, until ready to serve. Garnish with sour cream and
chopped tomato and chives. Serve immediately.
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