PARMESAN AND CRACKED PEPPER GRISSINI

1 pkg dry yeast
1 C warm water
3 C bread flour, divided
1 1/4 tsp salt
Cooking spray
1 tsp water
1 large egg white, lightly beaten
1/2 C grated fresh Parmesan cheese
1 T cracked black pepper
2 tsp cornmeal, divided

1. Dissolve yeast in 1 C warm water in large bowl; let stand 5 min.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 C flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic. Add enough remaining flour, to prevent dough from sticking to hands. (dough will feel tacky)
2. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place until doubled in size.
3. Punch dough down. Cover and let rest 5 min. Turn dough out onto a lightly floured surface; roll into a 12x8 inch rectangle.
4. Combine 1 tsp water and egg white, stirring with a whisk; brush evenly over dough. Sprinkle dough with cheese and pepper. Lightly coat dough with cooking spray; cover with plastic wrap. Gently press toppings into dough; remove plastic wrap.
5. Sprinkle each of two baking sheets with 1 tsp cornmeal.
Cut dough in half lengthwise to form 2 (12x4 inch) rectangles. Cut each of the rectangles crosswise into 12 1 inch strips.
6. Working with one strip at a time gently roll each strip into a log. Place strips on pan. Lightly coat strips with cooking spray. Cover and let rise 20 min.
7. Preheat oven to 450 degrees.
8. Uncover dough and bake for six min with one pan on bottom rack and 1 pan on second rack from top. Rotate pan; bake an additional 6 minutes or until golden brown.

Nutritional Info (2 BREADSTICKS)
CALORIES 148
FAT 1.9
PROTEIN 6.4
CARB 25.9
FIVER 1.1

Manhattan Style Fish Chowder

2 T butter
2 C chopped onion
1 C chopped carrot
3/4 C chopped celery
3 garlic cloves minced
1/4 C tomato paste
1 C white wine
2 C chopped peeled red potato
2 C water
1 T fresh thyme
1 tsp salt
1/2 tsp black pepper
2 8 oz bottles clam juice
1 28 oz can diced tomatoes, undrained
1 bay leaf
2 lb halibut fillets cut into 1" pieces

Melt butter in Dutch oven over medium high heat. Add onion, carrot, celery an dgarlic to pan; saute 10 min. Stir in tomato paste; cook 1 min. Stir in wine; cook 1 min. Add potato and next 7 ingredients (potato through bay leaf); bring to boil. Reduce heat,simmer 30 min. Add fish, cover and simmer 10 min or until fish flakes easily. Discard bay leaf. 6 Servings

Nutrition info
CALORIES 323
FAT 7.6
PROTEIN 35.9
CARB 27.7
FIBER 5.5

Pretzel Salad

Crust:
2 c. crushed pretzels
3 T. sugar
¾ c. melted butter

Press into a 9x13” pan and bake at 400° for 7 minutes.

2nd Layer:
8 oz. cream cheese
8 oz. cool whip
1 c. sugar

Spread over crust and make sure all the sides are sealed.

3rd Layer:
6 oz. raspberry Jell-O
1 small can crushed pineapple with juice
1 pkg. frozen raspberries
2 c. boiling water

Pour over second layer. Chill.