Makes 4 loaves (if using a Bosch)
Grind 6 cups wheat to make 9 cups of flour (you can use more or all whole wheat, if desired)
Using the dough hook with your Bosch, into the bowl add the following:
5 1/2 cups very hot tap water
1/2 cup oil
1/2 cup honey
wheat flour
1 1/2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. yeast
Mix until combined, then add 4-5 cups white flour or bread flour to make a soft, but not sticky dough (amount of flour will vary depending on the humidity level). Knead on '2' for 8 minutes. Pour a small amount (2 Tbsp.) oil on counter; drop dough onto oil and divide into half and then half again - to make four loaves. With fingers, press out any air bubbles, then roll up (like a jelly roll) and place into greased loaf pans. Allow to rise until double, about 30 minutes. Bake 21-30 minutes at 350 degrees. Turn out on wire rack. Let cool on side. Put in bags when just cool.
Monday, July 13, 2009
Monday, June 8, 2009
Easy Chicken Pot Pie
Ingredients:
1 cup chicken, cooked and diced
1 bag frozen peas and carrots, thawed
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Preheat over to 400.
Stir chicken, veggies and soup in casserole dish.
Blend Bisquick, milk and egg in separate bowl. Pour over the chicken mixture.
Bake 30 min or until crust is brown.
1 cup chicken, cooked and diced
1 bag frozen peas and carrots, thawed
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Preheat over to 400.
Stir chicken, veggies and soup in casserole dish.
Blend Bisquick, milk and egg in separate bowl. Pour over the chicken mixture.
Bake 30 min or until crust is brown.
Spanish Rice
Ingredients:
1 lb. ground beef, browned
½ - 1 small onion, browned with beef
1 cup rice
1 ½ cup tomato juice (ie V8)
1 cup water
Cheese
Sour cream
Mix beef/onion mixture, rice, tomato juice and water together. Bring to boil, stirring well. Add lid and reduce heat to low. Let cook 20ish minutes, or until rice is done. Top with cheese and sour cream
Additional versions:
May add can of corn or black beans or both
May serve with tortilla chips
1 lb. ground beef, browned
½ - 1 small onion, browned with beef
1 cup rice
1 ½ cup tomato juice (ie V8)
1 cup water
Cheese
Sour cream
Mix beef/onion mixture, rice, tomato juice and water together. Bring to boil, stirring well. Add lid and reduce heat to low. Let cook 20ish minutes, or until rice is done. Top with cheese and sour cream
Additional versions:
May add can of corn or black beans or both
May serve with tortilla chips
Heidi's Lasagna
Ingredients:
2 jars spaghetti sauce
1 lb ground beef, browned
2 lbs ricotta/cottage cheese
2 eggs
1 pkg mozzarella cheese, shredded
1 pkg frozen spinach, thawed and drained
Parmesan cheese
1 pkg lasagna noodles (sometimes you need 2)
Preheat oven to 350 degrees.
Mix sauce and beef in a bowl, this will be bowl 1.
Mix ricotta/cottage cheese, eggs, ¼ to 1/3 bag cheese, spinach and some parmesan cheese, this will be bowl 2.
On bottom of casserole pan, place a layer of bowl 1. Place a layer of noodles, layer of bowl 2, layer of bowl 1, cheese. Repeat layers until all gone. Make sure bowl 1 is top layer. Then add mozzarella cheese on top to make pretty.
Cover with foil and bake 45 - 60 min, or until the edges bubble. Take the foil off the last couple of min to brown the cheese.
2 jars spaghetti sauce
1 lb ground beef, browned
2 lbs ricotta/cottage cheese
2 eggs
1 pkg mozzarella cheese, shredded
1 pkg frozen spinach, thawed and drained
Parmesan cheese
1 pkg lasagna noodles (sometimes you need 2)
Preheat oven to 350 degrees.
Mix sauce and beef in a bowl, this will be bowl 1.
Mix ricotta/cottage cheese, eggs, ¼ to 1/3 bag cheese, spinach and some parmesan cheese, this will be bowl 2.
On bottom of casserole pan, place a layer of bowl 1. Place a layer of noodles, layer of bowl 2, layer of bowl 1, cheese. Repeat layers until all gone. Make sure bowl 1 is top layer. Then add mozzarella cheese on top to make pretty.
Cover with foil and bake 45 - 60 min, or until the edges bubble. Take the foil off the last couple of min to brown the cheese.
Mom's Chicken Corn Chowder
Ingredients:
1 cup or 1 – 5 oz. can diced, cooked chicken
1 family size can chicken noodle soup (don’t add water)
2 cans whole kernel corn
2 cans skim evaporated milk
6 slices bacon, cooked and cut in pieces
1 bunch green onions, sliced
½ bell pepper, diced
½ cup sour cream
Salt and pepper to taste
Mix ingredients in pot, except sour cream bring to boil and simmer to good and hot. Add sour cream, heat until just mixed in.
1 cup or 1 – 5 oz. can diced, cooked chicken
1 family size can chicken noodle soup (don’t add water)
2 cans whole kernel corn
2 cans skim evaporated milk
6 slices bacon, cooked and cut in pieces
1 bunch green onions, sliced
½ bell pepper, diced
½ cup sour cream
Salt and pepper to taste
Mix ingredients in pot, except sour cream bring to boil and simmer to good and hot. Add sour cream, heat until just mixed in.
Mom's Red Hot Jello Salad
Ingredients:
1/2 cup red hots (divided into 2 - 1/4 cups)
2 – 3 oz pkg red jello (cranberry)
2 cup hot water (divided into 2 - 1 cups)
1 ½ cup applesauce x 2 amounts are for
1 – 8 oz pkg cream cheese – room temp one layer
½ cup chopped walnuts/pecans (optional)
½ cup finely chopped celery
½ cup mayonnaise
Make 1 pkg of jello with 1/2 of the red hots using 3/4 cup of applesauce in place of the cold water. Pour mixture in glass pan and CHILL COMPLETELY!
Blend cream cheese, mayo, nuts and celery. Spread over firm layer of jello. Let set up.
Mix second jello layer same as the first. Pour over a wooden spoon onto cream cheese layer (this helps the cream cheese layer to stay put). CHILL COMPLETELY!
1/2 cup red hots (divided into 2 - 1/4 cups)
2 – 3 oz pkg red jello (cranberry)
2 cup hot water (divided into 2 - 1 cups)
1 ½ cup applesauce x 2 amounts are for
1 – 8 oz pkg cream cheese – room temp one layer
½ cup chopped walnuts/pecans (optional)
½ cup finely chopped celery
½ cup mayonnaise
Make 1 pkg of jello with 1/2 of the red hots using 3/4 cup of applesauce in place of the cold water. Pour mixture in glass pan and CHILL COMPLETELY!
Blend cream cheese, mayo, nuts and celery. Spread over firm layer of jello. Let set up.
Mix second jello layer same as the first. Pour over a wooden spoon onto cream cheese layer (this helps the cream cheese layer to stay put). CHILL COMPLETELY!
Chicken Pot Pie
Ingredients:
1 pkg ready made pie crust
1-2 chicken breasts, cooked
1 pkg frozen mixed veggies
1/2 tsp of Tarragon
1 can cream of chicken soup
½ can of evaporated milk
Preheat oven to 350 degrees.
Roll out pie crust, place in pie dish.
Mix chicken, veggies, soup and milk together. Place in pie crust.
Roll out other pie crust and place on top…make edges pretty.
Bake for 45 min.
1 pkg ready made pie crust
1-2 chicken breasts, cooked
1 pkg frozen mixed veggies
1/2 tsp of Tarragon
1 can cream of chicken soup
½ can of evaporated milk
Preheat oven to 350 degrees.
Roll out pie crust, place in pie dish.
Mix chicken, veggies, soup and milk together. Place in pie crust.
Roll out other pie crust and place on top…make edges pretty.
Bake for 45 min.
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