The following recipe for EXTRA LIGHT MIX, along with the recipes that follow that use the ELM, are another great group of recipes from the Goldbecks! It is easy to make and use in other recipes. Knowing most of the measuring is done, makes it a real snap.

EXTRA LIGHT MIX

This mix gives a tender product with only the faintest trace of wheat flavor.

4 cups WW flour
1 cup nonfat dry milk powder
2 1/2TBL baking powder
1 1/2tsp salt
1/2 cup oil

In a large bowl, blender, or processor with a plastic blade (do they make these??), combine the dry ingredients and mix well. Slowly add oil, mixing continually until it is completely absorbed.

Store in a closed container in the refrigerator and mix well before use.

Makes about 7 cups. Can be stored up to 3 months in the fridge. When using in any recipes, mix should be spooned lightly into the measure without compressing.
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QUICK LIGHT BISCUITS

2 1/4 cups EXTRA LIGHT MIX, spooned into measure
1/2 cup water

Preheat oven to 425F

Add water to mix to form an even dough. Knead gently to combine. Pat into a rectangle 1/2 inch thick. Cut into eight 2inch squares.

Bake for 15 - 20 minutes until golden. Serve while still warm.

Makes 8 biscuits.
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QUICK LIGHT MUFFINS

3 cups EXTRA LIGHT MIX, spooned into measure
1 cup water
1 egg, beaten
2 TBL honey or agave nectar

Preheat oven to 400F

Combine all ingredients and stir gently until completely moistened.

Spoon into an oiled muffin tin, filling each cup two-thirds full. Bake for 15-20 minutes.

Makes 8 muffins.
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QUICK LIGHT PANCAKES

1 3/4 cups EXTRA LIGHT MIX spooned into measure
1 cup water
1 egg, beaten
1TBL honey, or other sweetener equivalent (like agave)

Combine all ingredients and stir gently until completely moistened. Drop by quarter cupfuls onto a hot pan that has been wiped with oil.

Cook until bottom is lightly browned and spatula slips underneath with ease. Flip and cook until bottom is set and freckled.

Makes 10 pancakes.
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CHEESE PIE

A simplified quiche of sorts, in which the batter sinks to form a crust and the cheese custard rises to the top.

paprika
1cup shredded Swiss cheese
1/2 cup chopped onion
3 eggs (or 1 egg and 1/2 cup eggbeaters)
1 1/2cups milk
1/2 cup EXTRA LIGHT MIX, spooned into measure
1/2 tsp prepared mustard

Preheat oven to 325F

Generously butter a 9-inch pie pan and sprinkle with about 1/4 teaspoon paprika. Arrange cheese and onion in the pan.

Beat eggs with milk, mix, and mustard until smooth. Pour over cheese. Sprinkle evenly with paprika.

Bake for about 30 minutes, or until set. Let stand for 10 minutes before serving.

Serves 3-4 as an entree, 4-6 as an accompaniment.

From: Low Carb Cookbook by Fran McCullough

BROCCOLI WITH TOASTED PINE NUTS

This also works with cauliflower - or use half broccoli and half cauliflower.

Serves 4

1/2cup pine nuts
1 head brocolli, florets only
1/4 cup olive oil
2 tablespoons fresh lemon juice
Salt and pepper

per serving; protein 4.8G, fat: 24.2G, Carbohydrates 7.4G

Warm a small heavy skillet and toast the pine nutsover a medium flame, stirring frequently to make sure the nuts don't burn. Take them out of the skillet the minute they're golden.

Steam the broccoli florets (or cook in the microwave) until tender. Drain on paper towels.

Warm the olive oil in a large skillet and when it's hot, add the broccoli. Cook just until the broccoli begins to turn golden in places, then add the lemon juice and salt ad pepper. Add the pine nuts, stir well, and serve immediately.

From: Low Carb Cookbook by Fran McCullough

Zucchini Pasta

A dish similar to this has been on the menu at NY's Union Square Cafe for years - Try the same technique but top zucchini with pesto sauce for a change.

Serves 2

4 small zucchini
2 Tbs olive oil
1 large garlic clove, pressed
1 (14 1/2 ounce ) can diced tomatoes, preferably Muir Glen
1 teaspoon oregano
1/2 pound cooked Italian sausage links, cut up
Salt and pepper
Several leaves of fresh basil, torn
1/2 cup grated Parmesan cheese

Per serving:
Protein 20.7G Fat 36.8G Carbs 11G

Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go. Put 1 tablespoon of the olive oil in a saucepan over medium heat; when it's warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.

Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it's hot, add the zuccchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well.
stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.

[This message has been edited by Chrissie (edited 08-31-2000).]

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