Sue's Kitchen???? NOT--

SORRY CHARLIE THE ONLY THING

I KNOW HOW TO MAKE FOR DINNER

IS RESERVATIONS

MY KITCHEN IS CLOSED

DUE TO ILLNESS

I'M SICK OF COOKING

IF YOU DO GET HUNGRY

WHILE YOUR LOOKING

GO TO SEE LUCILLE

AT BOTTOM OF PAGE

GARY HAS A LOT OF FOOD TOO

JUST REMEMBER NOONE SHOULD GO HUNGRY

I WOULD COOK TODAY, BUT I CAN'T FIND THE CANOPENER I CAN'T COOK AND KEEP EVERYTHING ELSE DONE TOO!!

IF YOU WANT BREAKFAST IN BED

SLEEP IN THE KITCHEN

GOOD KITCHEN THOUGHTS

IF YOU DON'T LIKE MY STANDARDS OF COOKING LOWER YOUR STANDARDS

**************************************************************** RECIPE: BEER BREAD ****************************************************************

INGREDIENTS:

3 cups plus 2 teaspoons self-rising flour, divided

3 tablespoons sugar

3 tablespoons reduced-calorie stick margarine, melted

1 (12-ounce) can light beer

Vegetable cooking spray

DIRECTIONS: Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.

YIELD: 16 Servings.

CALORIES 107 (11% from fat);

PROTEIN 2.4g;

FAT 1.3g (sat 0.2g, mono 0.4g, poly 0.5g); CARB 20.9g; FIBER 0g; CHOL 0mg; IRON1.1mg; SODIUM 332mg; CALC 83mg

Categories: Bread

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