Recipes

1/2 cup water (70 to 80 degrees F)
1/2 cup plain yogurt
1 egg
3/4 cup shredded Cheddar cheese
2 tablespoons nonfat dry milk powder
4 1/2 teaspoons sugar
1 tablespoon ranch salad dressing mix
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons active dry yeast
EGG WASH:
1 egg
2 tablespoons water
Poppyseeds or sesame seeds (optional)

1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted

1 1/2 cups plain non-fat yogurt
1/3 cup honey
1/2 cup prepared Dijon-style mustard
1 tablespoon chopped green onion
1 dash chili sauce

2 large sweet onions cut into 1/2-inch slices
1/4 cup olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon mayonnaise
1/4 cup chopped radishes
2 tablespoons snipped fresh dill

2 cups papaya – peeled, seeded and cubed
2 cups milk
1/4 cup white sugar
1/4 cup sweetened condensed milk
1 cup vanilla yogurt
2 tablespoons cream cheese
2 cups ice

1 cup diced fresh mango
1/4 cup hot water
1/2 cup white sugar
1/2 cup skim milk powder
1/2 cup yogurt
1/2 cup sunflower oil
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners’ sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

1/2 cup reduced-fat mayonnaise
1 (8 ounce) container fat-free plain yogurt
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

1/3 cup vanilla low-fat yogurt
1 1/2 tablespoons lime juice
1 1/2 tablespoons mango chutney
1 tablespoon seasoned rice vinegar
1 teaspoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika

1 teaspoon olive oil
4 skinless, boneless chicken breast halves – cut into strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 1/2 cups peeled, seeded and chopped mango
1 cup sliced red bell pepper
1/3 cup chopped green onion
8 cups torn romaine lettuce

2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic