Recipe - Cooking Breads And Cakes

None

Michele is right on target about salt making most beans tough. Keep in
mind that the reverse is true if you are trying to keep the more tender
beans from disintegrating, add salt to the cooking water. I always cook
dried lima beans in salted water. Several veg. cookbooks have excellent
tips on handling beans and dealing with problems Laurel's Kitchen and
Lorna Sass' Cooking in an Ecological Kitchen (or maybe From an Ecological
Kitchen, I can't remember) come to mind immediately.

Posted by "Anne.Cox" 20676AC@msu.edu to the Fatfree Digest [Volume 11
Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip