3/4 cup whole wheat flour
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
2/3 cup skim milk
Margarine

 Preheat oven to 450 F° (230 C°).
Measure flours, baking powder, and salt into a mixing bowl. Pour oil and milk into measuring cup (do not stir); pour into flour mixture. Stir with fork until mixture.cleans side of bowl and forms a ball.
  To knead dough in half; press down firmly and pull paper back. Repeat until dough looks smooth. Pat or roll dough 1/2 inch thick betwen 2 sheets of waxed paper. Cut with unfloured 2-inch biscuit cutter.
Place on ungreased baking sheet.
   Bake at 450 F° (230 C°). until golden brown, 10 to 12 minutes. Serve hot with margarine.

Variations :
     Drop Biscuits: Increase Milk to 1 cup. Omit kneaking and drop dough,1 teaspoon at a time , onto baking sheet sprayed with vegetable spray.
    Baking Powder Biscuits ( no salt ) : Substitute 1 tablespoon plus 1 1/2 teaspoons low-sodium baking powder for the baking powder and omit salt.
    Herb Biscuits : Add 1 1/4 teaspoons caraway seed, 1/2 teaspoonn dried, crumbled leaf sage, and 1/4 teaspoon dry mustard to flour mixturee.

Yield : 16 biscuits

Nutrient analysis of 1 biscuit:
1 Starch/bread exchange ; 120 Calories ; 2g protein ; 7g fat ; 12 g  carbohydrate; 116 mg sodium ; 0 mg Cholesterol.

1 Cup uncooked long-grain rice
11/2 cups water

Wash roce by rubbing it betwen hands in large bowl of water. Drain and repeat this process 4 or 5 times, until water is no longer milky.
     Place washed rice in medium saucepan. Add 11/2 cups water, or until water is 1 inch above rice. (Chinese grandmothers measure the water by adding enough water to reach first joint of index finger above surface of rice.) Cover pan and heat to boiling Reduce heat and cook until water is absorbed. Turn heat to lowest setting and steam rice for 15 to 20 minutes.

Yield : 3 Cups

Nutrient analysis of 1/3 cup :
1 Starch/bread exchange ; 60 Calories ; 2g protein ; 0g fat ; 14 g  carbohydrate; 1 mg sodium ; 0 mg Cholesterol.