Holiday Carrot Salad

Holiday Carrot Salad

4 to 5 large carrots, cleaned, peeled and diced fine (I used a small electric
food chopper)
1/2 of a large onion, diced fine
1 and 1/2 cups of shredded white cheddar dill cheese (you can use any
cheddar.  The white cheddar dill was the only one I had in the fridge)
2/3 cups of dried cranberries
2/3 cup of Hormel Real Crumbled Bacon Applewood Smoke flavor (optional)

Combine the above ingredients in a large bowl.

Dressing:
2 cups of Hellmann's Light Mayonnaise (I find this one has a better taste for
low fat)
2 to 3 tbls of white vinegar
1/2 cup of honey (test to taste)
salt and pepper to taste

Combine dressing ingredients well and pour over the carrot salad mixture.  Stir
well and serve.  The longer it sets in the fridge, the more the flavors combine
for a great tasting salad. 

Light Rye Bread

Light Rye Bread for your Breadmaker

Courtesy of Oster Expressbake Breadmaker

1.5 lb loaf 

1 and 3/8 cups water

1 and 1/2 Tbls butter or margarine

1 1/2 tsp salt

3 cups of bread flour

1 cup of rye flour

2 Tbls packed brown sugar

2 tsps of active dry yeast

1.  Measure and add liquid ingredients to your breadmaker bread pan. 

2.  Measure and add dry ingredients (except the yeast) to the bread pan.

3.  Use your finger to form a well (hole) in the flour where you will pour the yeast.  It is important the yeast never comes in contact with the liquid when you are adding ingredients.  Measure the yeast and carefully pour into the well you made.
4.  Snap the baking pan into the breadmaker and close the lid.

5.  Select the settings on your breadmaker for a basic setting, desired loaf size and crust color.  I used the 2.0 size and dark loaf settings for the loaf in the photo. 

When your bread is done, remove from pan and, if desired, rub butter or margarine over the entire loaf.  Let cool and slice.  Store in an air tight container or zip-lock bag.  Enjoy!