Unlock the power of the Food Guide Pyramid Comprising an entire meal, the following four recipes have been chosen with an eye on the new Bermudian Guide to Daily Food Choices and its underlying philosophy of variety in eating. Drawing as they do on a particular food group in the new Food Guide pyramid, each of the recipes are low in saturated fat, devoid of butter and sugar and high in nutritional value. They all serve eight to 10 people.

HOMEMADE BROWN BREAD 33 cups whole wheat flour (preferably stone ground) 11 pkgs. active dry yeast 2 cups warm water 2 tbsps. molasses 1 tbsp. salt WARM a large mixing bowl and the flour before making the bread by placing in a warm oven. Dissolve yeast in half a cup of warm water and blend in molasses.

Let proof. Add another half cup of the water.

Combine flour, yeast mixture and salt. Add enough warm water to make a wet sticky dough. Put dough directly into a coated nine-by-five-by-three-inch bread pan. Cover dough, set in warm spot and allow to rise to one third its original size.

Once risen, bake dough in a pre-heated oven at 450 degrees Fahrenheit for 50 minutes or until crust is nicely browned and loaf sounds hollow when tapped.

Remove from pan and leave on rack in turned-off oven for 20 minutes more to give a crustier finish.

MINESTRONE 1 cup celery with leaves, chopped 3 cups carrots, chopped 3 cups tomatoes, chopped 1 lb. green beans 11 cups cabbage, shredded 1 small onion, sliced 7 cups boiling water 2 cubes chicken stock 2 cubes beef bouillon 1 (14-oz.) can kidney beans 1 (10-oz.) can green peas 1 cup macaroni, cooked dash of sage Parmesan cheese, grated STEAM all vegetables for approximately 10 minutes or until al dente . Transfer vegetables to a large pot and add cubes that have been dissolved in the water.

Add kidney beans, peas, macaroni and sage and heat through for 10 minutes.

Sprinkle grated cheese on top.

GRILLED ROSEMARY CHICKEN 11 cups virgin olive oil 1 cup water 1 cup red or white wine vinegar 2 cloves garlic, quartered 2 tbsps. minced fresh rosemary leaves or 11 tbsps. crumbled dry rosemary 1 tsp. salt Fresh pepper to taste 7 to 8 lbs. chicken quarters MAKE a marinade by putting all ingredients except chicken in a food processor and processing until well-blended and almost smooth. Taste and add more salt and pepper if necessary. Reserve one cup of the marinade and put chicken quarters in a large baking dish, stainless steel roasting pan or shallow casserole. Pour the unreserved marinade over the chicken and turn the pieces to make sure they are thoroughly coated. Cover chicken and refrigerate overnight or for eight to 10 hours, turning two or three times.

When time for cooking, take the chicken out of the refrigerator and pour out and discard the marinade. Arrange the chicken in one layer in one or two baking dishes. Place the dish or dishes in the oven and bake for 45 minutes at 400 degrees Fahrenheit. No pre-heating is required.

While the chicken is baking, prepare grill, allowing at least 30 to 40 minutes for coals to burn until they become ash-covered. Grill the partially cooked chicken, turning several times and basting often with the reserved marinade for 10 to 20 minutes or until chicken is thoroughly cooked. Place the grilled chicken on a platter and serve immediately or refrigerate until needed.

ORANGES AU CHAMPAGNE 8 oranges 1 bottle demi-sec Champagne or similar sparkling wine PEEL and section all of the oranges, making sure that they are completely free of all membranes. Place the oranges in a colander -- they will hold their shape better in a colander than if allowed to sit in their own juice -- and refrigerate until ready to serve.

At serving time, place the sectioned oranges in a crystal bowl or individual goblets and bring to the table with a chilled bottle of Champagne. Pour the champagne over the oranges and serve, if desired, with lady fingers or thin crispy almond cookies.