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  • Soft Pretzels (German/Bavarian)
  • Yogyrt-Fat Free (Middle Eastern)

    SOFT PRETZELS (German/Bavarian)

    Angel Poulakis

  • 1 pkg. dry yeast
  • 1-½ c. warm water
  • 1 T. sugar
  • 1 tsp. salt
  • 4 c. flour
  • 1 egg, beaten
  • coarse salt

    Dissolve yeast in warm water. Add sugar, salt, and flour, a little at a time. Mix well, using a whisk. Knead and form into shapes. Place on a cookie sheet. Brush pretzels with egg and sprinkle with salt. Bake at 450° for about 10 minutes or until browned.

    YOGURT-FAT FREE (Middle Eastern)

    Carla Stevens

  • 1 gal skim milk
  • ½ c. plain yogurt (use Dannon Plain)

    Run water over a large saucepan, then pour out the water. This will prevent the cooked milk from sticking. Fill the pan with milk and cook over low to medium heat just until it starts to rise. Remove from the heat and cool until you can keep your finger in it until the count of ten. Add yogurt (no need to mix), cover with about 3 towels and put in a warm spot to cool further. Overnight is fine. Then remove the towels and cover the top of the yogurt with a clean white towel or paper towels. Refrigerate. Periodically wring out the water out of the towel until the yogurt is your desired consistency. You can continue wringing out the towel until the yogurt becomes Neufchatel cream cheese. Note: It is better for the milk to be on the cool side of 10 than hot. If you miss the time and the milk gets too cool, reheat it before you add the yogurt. Do not use flavored or vanilla yogurt, Dannon Plain works the best.