In large bowl, mix two flours and salt. Add eggs and milk; blend to form a medium soft dough. Knead dough on a floured board for a few minutes. Place dough into a sealed container or zipper-top plastic bag; let rest for about 20 minutes. Cut dough into 12 or 16 pieces, depending upon pretzel size you prefer. Roll each piece into a rope and a twist into desired shape. Place pretzels on a lightly oiled baking sheet; brush with egg white. Sprinkle with salt, sesame or poppy seeds. Bake at 425d for 15-20 minutes. Serve warm. Makes 12-16 pretzels. **formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL FROM: MIKE VASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBO
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 31 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 132.5mg||41 %|
|Sodium 46.1mg||2 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 18.7g|
|Protein 6.7g||10 %|
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Calories per serving: 138
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