Whole Wheat Bread
Fabulous French Bread
French Onion Soup Gratin
Half & Half Bread
Meat Loaf
Special Sauce
Bacon-Wrapped Chicken Breasts
Black Bean Soup
Prize-Winning Cornbread
Christmas Gingerbread Cookies
Chicken Pasta Salad
Marinated Flank Steaks

Whole Wheat Bread

(It's quick and easy and has a wonderful flavor)

Blend and mix on medium speed for two minutes:

• 6 cups warm/hot water
• 2/3 cup cooking oil
• 2/3 cup honey
• 2 tablespoons instant yeast

Add and blend:

• 2 tablespoons Dough Enhancer*
• 1/3 cup Vital Wheat Gluten**
• 2 cups whole wheat flour
• 2 tablespoons salt

Add slowly while mixing until dough pulls away from sides of bowl:

• 9 cups whole wheat flour

Knead on speed #1- 2 (slow or medium) for 8 minutes

Shape into 5 loaf pans (greased if they're not “non stick” pans) and let rise, covered with plastic wrap, until doubled in size.

Place in cold oven, turn temperature to 350' and bake 30-40 minutes. Turn out of pans and allow to cool on a wire rack. (Longer baking time increases thickness of crust.)

*Dough Enhancer increases dough strength and tolerance, and extends shelf life.

** Vital Wheat Gluten enhances natural flavor, expands freshness, and improves yield.

For best results in shape and texture, bake bread in pans that measure 3 ½” to 4” in width. If pans are too broad, the bread fails to form a crown and is flat on top. (Broader pans are best reserved for baking meat and ham loaves.)

Please see my bread making tips for additional help with bread making

Fabulous French Bread

This is certain to bring raves from the family and requires no special equipment: just a mixing bowl, a large spoon, and a baking sheet

400 degrees                             2 loaves

2 ¼ cups warm water (115 degrees)
2 TBsp. sugar
2 pkg. (1 TBsp. each) active dry yeast
1 TBsp. salt
2 TBsp. soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well.  Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest again 10 minutes; stir down again. Repeat this process until dough has been stirred down 5 times. Turn dough out onto floured board and knead 2 or 3 times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large, lightly greased baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With a very sharp knife cut 3 gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 TBsp. water). If desired, sprinkle with sesame or poppy seeds. Bake 30 minutes or until brown. Cool on racks.

Note: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking. 

French Onion Soup Gratin                                    

Serves 4

• 1 ½ lbs. onions, thinly sliced (about 6 onions)
• 1 square (¼ lb.) butter

Sauté onions one layer at a time until nicely browned, using about a third of the butter with each layer. (Onions must be browned slowly. Adding a bit of sugar helps the browning process. The well-browned onions contribute significantly to the flavor and color of the soup.)

Combine the following 7 ingredients in a pan, add browned onions and simmer slowly for 30 minutes. 

• 6 cups beef bouillon or beef broth
• ½ tsp. garlic salt
• ½ tsp. salt (or to taste)
• Pepper (to taste)
• 1 tsp. chives, cut in small pieces
• 3 Tb. white cooking wine (available with vinegars in grocery stores)
• 2 Tb. freshly grated Parmesan cheese

Pour hot soup into 4 individual oven-proof soup dishes.

Place a thin slice of French bread, which has been thoroughly dried in the oven to make it hard, over each bowl of soup. Top with grated or thinly sliced cheese (Gruyere, Emmental, or Mozzarella). Bake in a very hot oven (400’) until cheese is melted. Serve immediately.

Half and Half Bread

Place in mixing bowl:    
6 cups lukewarm water
2 TBsp. dry yeast
2 TBsp. salt
½ cup honey or brown sugar
½ cup cooking oil
6 cups whole wheat flour
Add
6 cups white flour, more or less until dough pulls away from sides of bowl
Knead bread on mixer 10 minutes
Place in pans (4 pans and a dozen rolls) and let rise until nearly double.

Place bread in cold oven and turn temperature to 450’ for 15 minutes and then lower the temperature to 350 for 20 minutes.  Bake rolls at 450’ for 15-20 minutes.

Turn out bread and cool on wire rack. 

(May add 2 TBsp. Dough Enhancer and 2 TBsp. lecithin (Vital Wheat Gluten), especially if your wheat is old and needs a boost.  Molasses and wheat germ, etc. may also be added for flavor.) 

2 lb. lean ground beef
1 lb. ground pork (sausage)

Mix in Blender:

2 cups Milk
2 eggs
2 small onions, chopped
1 cup soda crackers
2 Tb. catsup

1 8 oz. pkg. cream cheese, softened
2 cups mayonnaise (Best Foods)
2 cups buttermilk
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. coarsely ground pepper
1 tsp. seasoned salt

Mix well: cover and store in refrigerator.Chill before serving. Keeps well for several weeks. (Do not mix in blender; use beaters instead.)

8  boneless, skinless chicken breasts
8  slices bacon
16 thin slices chipped beef
2  cups sour cream
2  cans cream of mushroom soup

Wrap each piece of chicken in 2 slices of chipped beef and 1 slice of bacon. Arrange in buttered baking dish. Mix sour cream and soup and pour over the chicken. Marinate overnight. Bake uncovered for 3 hours at 250°. Serve with white rice, green or set salad, and hot rolls.

Sauté:
1 Tb. vegetable oil
1  medium onion, chopped
2  garlic cloves, crushed

Add:
2  cans black beans*
1  can chicken broth
1-2 tsp. chili powder, to taste
½-1 tsp. ground cumin, to taste
1/8-1/4 tsp. red pepper, to taste
1  bay leaf
1  Tb. lime juice
salt to taste

*If using fresh turtle or black beans, soak 4 cups to soften. (Add a little cider vinegar and microwave to expedite softening process.)

Adjust seasonings. Serve hot with grated cheddar cheese and a dollop of sour cream. Serves 4