Yummy Easy Bread

Kaylene loves this bread.

Mix dry ingredients together:

2 C whole wheat flour (or whole grain; I often use Brandon's Mix)
1 C white flour
2 1/2 C oats (I use quick)
1 1/2 tsp (heaping) yeast
1/2 Tbsp salt
2 Tbsp dough enhancer
2 Tbsp vital wheat gluten

Add wet ingredients:
1/4 C honey
1/4 C vegetable oil
1/2 C applesauce
1 1/2 C really warm water

Knead for a few minutes (I use Kitchenaid) adding flour as needed to make the right consistency.

Let rise 1/2 hour (or until doubled).

bake in oven preheated to 350 for 25 min.

Sweet Zucchini Relish

Zucchini Relish

recipe from Norma Tache

 

 

Grind and let stand overnight:

    10 C. zucchini

    4 C. onions

    3 C. red and green peppers

    2TBS salt

Next morning drain and rinse well. Make syrup of:

    21/2 C. vinegar

    6 C, sugar

    1 tsp. nutmeg

    1 tsp. dry mustard

    1 tsp. turmeric

    2 tsp. celery seed

Mix above and bring to a hard boil. Add vegs. and bring to a hard boil. Boil 5 - 10 min. Stir. Put in jars and seal, if canning. I stopped canning and let the mixture cool and put in cartons and froze it. Much easier this way.

 

 

    I found that approximately -  6 medium peppers = 3 cups

                                              5 good sized zucchinis = 10 cups

 

Sarah McLachlan's Writer's Block Cookies (adjusted for high elevation)

2 cups unsifted flour

2 tsp ground cinnamon

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp allspice

1/2 tsp salt

1/4 tsp ground cloves

1 cup butter, softened

1 1/4 cups packed dark brown sugar (I used light)

2 large eggs

2 tsp vanilla

2 tsp water

2 cups rolled oats (I used 2 1/4 cups quick oats)

3/4 bag white chocolate chips

1 cup craisins

Preheat oven to 365 degrees.

Whisk together dry ingredients and set aside.

Beat butter until light and fluffy; gradually beat in brown sugar until no lumps remain and mixture is creamy.

Add eggs, vanilla and water; beat until smooth.

With mixer on low, gradually beat in flour mixture until combined. Add oats. Fold in craisins and white chocolate.

Drop by spoonful on prepared baking sheet. (Grease, or I just use Silpats). Bake 10-12 min, until bottoms are lightly browned and tops are set. Cookies should be soft.

Italian Sandwiches

Italian Sandwiches

1 beef chuck roast or pork shoulder roast (I did beef)
1 envelope Good Seasons dry Italian Salad dressing mix
1 16 oz jar pepperoncinis
2 cans beef broth
good quality sandwich rolls
Provolone cheese

Brown roast and place in crock pot. sprinkle on seasoning packet, pour peppers and broth over top.  Cook on low all day.  Shred meat and keep separate from au jus in crock pot.  Lightly toast rolls, then pile on as much meat as you like, put cheese on top and return to broiler until cheese melts.  Serve each sandwich with a cup of the au jus.

Pumpkin Chili Mexicana

*PUMPKIN CHILI MEXICANA*

From the kitchen of Kathy Terry

Recipe from Allison Mitton


2 T. oil (or spray frying pan with Pam)

½ cup EACH – green bell pepper, red bell pepper, chopped onion

1 clove garlic, minced (or use powdered)

1 pound ground beef or turkey (optional)

3 ½ cups tomatoes, diced or crushed, undrained

15 oz (watch this amount) caned pumpkin

15 oz. tomato sauce

1 can kidney beans, drained (look for low salt)

1 can black beans, drained (look for low salt)

4 oz. green chilies

Small bag frozen corn

1 TB Chili Powder

½ tsp Cumin

1 tsp Salt

½ tsp Pepper


*Serve on the side*:  shredded cheddar cheese, chopped green onions, sour
cream, Frito's or tortilla chips

Sauté onion, peppers and garlic in butter.   Cook ground meat and
crumble.  Combine
all ingredients (except side ingredients) and bring to boil.  Reduce heat
and simmer, cover for 30 minutes.  (It is very thick because of the
pumpkin.)  Makes 6 to 8 or more servings.

*Tweaked low calorie recipe = Pam spray, low fat ground turkey.  Add fat
free sour cream, low-fat cheese and 10 corn chips