You Can Bake Steamed Breads... right on your stove top!

(Page 6 of 6)

November/December 1976
 
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Wrap the completely cool loaves and store them in the refrigerator till needed . . . or, slice one into patty-like rounds, heat a small amount of oil or margarine (or any tasty fat you've been saving) in a skillet, and fry the slices as you would hamburger. Sprinkle the patties with chili powder as they sizzle and you won't have to ring the dinner bell twice! (Try serving the patties with tomato sauce—or gravy—and some cooked greens on the side. It's fantastic!)

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Note: Leftover slices can be stored in the fridge and refried for another meal. The refried patties ire extracrisp . . . marvelous for breakfast with lots of honey and black coffee.

UP WITH STEAM POWER! I hope that—by now—you're beginning to get as steamed up about steamed breads as I am . . . and that you'll proceed directly to the kitchen to try your hand (and a few recycled one-pound coffee cans) on some blueberry gingerbread . . . or date and honey bread . . . or year-round fruitcake . . . or main dish loaf. Try a few of these low-cost, healthful, steam-cooked delicacies and I'll bet you give up those expensive store-bought nut loaves and brown breads altogether!

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