Hall - Busy Peoples Down-Home Cooking Without the Down-Home Fat

Busy Peoples
Down-Home
Cooking Without the
Down-Home Fat Dawn Hall Rutledge Hill Press TM
Nashville, Tennessee
A Division of Thomas Nelson, Inc.
www.ThomasNelson.com

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I dedicate this book to my wonderful children
God has blessed me with.
I love and adore you immensely!

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Copyright 1997 & 2003 by Dawn Hall All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any meanselectronic, mechanical, photocopy, recording, or any otherexcept for brief quotations in printed reviews, without the prior permission of the publisher. The authors and publisher of this book assume no liability for, and are released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. Published by Rutledge Hill Press, a Division of Thomas Nelson, Inc.,
P.O. Box 141000, Nashville, Tennessee, 37214. The quotes on pages 53, 56, 58, and 111 are from Lifes Little Instruction Book by H.

Jackson Brown. Library of Congress Cataloging-in-Publication Data Hall, Dawn.
Busy peoples down-home cooking without the down-home fat / Dawn Hall.
p. cm.
ISBN1-4016-0104-9 (concealed wire-o)
ISBN1-4016-0253-3 (Huntley St. edition)
1. Quick and easy cookery. 2.

Low-fat dietRecipes. I. Title.
TX833.5.H33 2004
641.5'6384 dc22 2003019779 Printed in Canada
04 05 06 07 08 6 5 4 3 2 Foreword There are few books that grab my attention faster than a cookbook. Theres just something about holding in your hands the makings of a delicious meal! Of all the cookbooks Ive read (and there have been many!), none of them have piqued my interest as quickly or thoroughly as the cookbook you are holding, Down-Home Cooking Without the Down-Home Fat. Dawn Hall has put together an assortment of many of our familys favourite dishes and then, in her down-to-earth and health-conscious way, revamped them. Finally, scrumptious home cooking without the unnecessary fat! And knowing Dawns inspiring story, which prompted the cookbook, makes the recipes that much more special. So go to your kitchen, grab a mixing bowl, and prepare to be introduced to a whole new way of enjoying your very own Down-Home Cooking Without the Down-Home Fat. Youre in for a treat! Enjoy! Ann Mainse US to Metric Cooking Measure Conversion Table

U.S.	Metric
1 5teaspoon	1 millilitre
1 teaspoon	5 millilitres
1 tablespoon	15 millilitres
1 fluid oz	30 millilitres
1 5cup	47 millilitres
1 4cup	60 millilitres
1 2cup	120 millilitres
1 cup	230 millilitres
11 4cups	300 millilitres
11 2cups	360 millilitres
2 cups (1 pint)	460 millilitres
21 2cups	600 millilitres
3 cups	700 millilitres
4 cups (1 quart)	.95 litre
1.06 quarts	1 litre
4 quarts (1 gallon)	3.8 litres
1 pound	454 grams
1 oz	28 grams

Please note: Where recipes call for Butter Buds (an imitation, low calorie powder butter substitute available on only in the USA) a product that is available in Canada called Molly McButter can be substituted and is found in the diet section or spice aisles of grocery stores.

If a liquid form is needed simply stir 80 ml of Molly McButter until dissolved into 1 cup of water/230ml of water. (40 ml = 1 package of Butter Buds.) Remember 1 tsp of Butter Buds = 5 ml. To make 1 cup of liquid Butter Buds use 80 ml of Molly McButter and stir it into the equivalent of 1 cup of water (230 ml. of water). Contents A very special thank you to Tammi Hancock, the registered dietitian who not only did the nutritional analysis for all of the recipes but was also very instrumental in selecting the recipes. Shes a huge blessing! I cannot give enough thanks to my faithful assistant, Karen Schwanbeck.

She is like a grandmother to my family and goes far beyond the call of duty. She is a godsend and I am forever grateful to her. To my literary agent, Coleen OShea, who just totally amazes me with how persistent, thorough, and consistent she is, thank you. I will always be extremely grateful to Jo Anna Lund for recommending Coleen to me, and I shall remain as equally grateful to Jo Anna as well for all she does on my behalf. They both really amaze me. My loving and supportive family (who occasionally gets tired of being guinea pigs in trying my new recipe ideas) deserves recognition for being my greatest food critics as well as my most loyal fans.

Their brutal honesty has many times pushed me to keep striving and changing a recipe until it is its best. I love and appreciate them with all of my heart. To all the peoplemarketing, publicity, sales, layout, design, and so forthwho work so hard behind the scenes at Rutledge Hill Press, I deeply appreciate the many hats they have relieved me of having to wear. It is a huge relief, and my family thanks them too. I am proud to have my books published by them. I am especially grateful to my editor, Geoff Stone, for his expertise in critiquing my work and to my publisher, Larry Stone, who graciously makes me feel a part of the Rutledge Hill Press team by keeping me in the loop.

The direction of Chuck Rekow, the cover artist, and Kyle Baugh, the photographer, was invaluable. They both brought out the best qualities of me in their pictures. I am fortunate to be working with such gifted artists. Last but not least of all, thank you to the readers who keep asking me for more and more of my recipes. If I were writing cookbooks to just sell cookbooks, I would have stopped a long time ago. However, I believe God is using me in many of your lives as a cookbook lady to be a source of hope, strength, and encouragement to you.

I know this by the countless letters and e-mails I receive. I believe this is my primary purpose in life, to share Gods love, and when the message comes from a cookbook lady rather than a preacher, it just seems less threatening. If you dont already have a personal relationship with God I encourage you to look into the possibility. Nothing has given me greater peace, hope, or strength through the hard times than the knowledge of Gods love for me and His forgiveness of my mistakes. Thank you for letting me be an encouragement to you and for encouraging me. A s long as I can remember I have loved creating recipes.

When I was five years old I remember hiding in the garage from my mom because I was afraid I would get into trouble for mixing peanut butter and jelly together in a bowl. I was not one to help my mom cook while growing up. It seemed like cooking included too much cleaning. Ever since the day my high school sweetheart, Tracy Hall, and I got married on June 29, 1984, I never made the same meal twice. On our first anniversary I asked Tracy what I could do to be a better spouse. He said, Make the same kind of meal at least twice this year.

I love your cooking and all, but I get tired of being a guinea pig 365 days a year. He had a point. Cancer and heart disease run in my family. My mom had a triple bypass at the age of fifty-three and has fought cancer since she was fifty-seven. My birth father died of cancer when he was sixty-three My dads dad died of a heart attack at fifty-two and my moms dad died of cancer after fighting it for years. To top it off I was born watching my weight.

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