Yummy Cannery Bread

This is the best Bread that I have found. It's great because it uses so many storage items that you most likely have on hand...


I use a Bosch Mixer but it works the old fashioned way as well. I have done both and it turns out just about the same. You may also do 1/2 wheat if prefered. You may also add more honey if you would like a sweeter tasting bread.

Ingredients:

• 5 cups Warm Water
• 3 Tbs. Yeast
• 2/3 Cup Potato Pearls
• 2/3 Cup Honey
• 2/3 Cup Powdered Milk
• 2/3 Cup Oil
• 2 Tbs. Salt
• 12 Cups Flour (approx.)

Add Water, Potato Pearls and Yeast. Dissolve for 5 minutes. Add Honey, powdered Milk and Oil. Mix Well. Measure 12 cups flour and add salt. Gradually add flour mixture until dough comes away from the edges. Kneed for 10 minutes on Speed 1.

Let rise until Double. Punch Down and let rest for a few minutes. Form into loaves. Bake at 375 for 15 minutes and 350 for 15 minutes. I usually get 3 large loaves and 6 mini loaves, because that is how we use it the best. After the bread has cooled, I freeze the rest. Fresh bread for weeks. MMmmmm!

Little Pink Chicken

We tried this chicken this past weekend with some yummy ham fried rice. It was really good , with really common ingredient (simple). Andy (who doesn't, generally care for chicken) loved it.

"Little Pink Chicken (Sweet and Sour Chicken)"
Yields: 6 servings
INGREDIENTS:2 large chicken breast
s1/2 tsp. garlic saltCornstarch1 egg beaten with
1 Tbsp. water
1 C. sugar
1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce
DIRECTIONS:1. Cut chicken in pieces and sprinkle with garlic salt.
2. Let sit one hour.
3. Dip in cornstarch, then in beaten egg.
4. Fry in hot oil until brown.
5. Place in casserole dish.
6. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce.
7. Microwave or five minutes, stirring mixture halfway through. 8. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened.

MMM Cookies

This is a recipe I got from my friend Brittany with a few adjustments.
Urban Legend Cookies:

INGREDIENTS:
4 cups all-purpose flour
5 cups rolled oats
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
2 cups butter
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
4 eggs
4 cups semisweet chocolate chips (I add about a half of bag of Milk chocolate chips)
3 cups chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Cream butter and both sugars. Add eggs and vanilla. In a blender or food processor, process the oats until finely chopped.
Add the chopped oats, flour, baking soda, salt, baking powder into the creamed butter and sugar mixture and mix well. Stir in the chocolate and nuts.
Roll dough into 1 1/2 - 2 inch balls (do not press) and place 2 inches apart on a cookie sheet. Bake for 10 minutes.

$5.00 Dinners

Check out this Totally Awesome website I just found. I think I'm going to try some of the recipes there. I have a family of 6 so dinner for $5.00 would be stellar!

http://www.5dollardinners.com/

Spinach Artichoke dip/pasta

This recipe is supposed to be similar to spinach artichoke dip but it is a pasta dish. Instead of an appetizer it is a complete meal with all of the food groups. I apologize, I don't know any of the exact measurements, but it is such a yummy recipe I had to post it.

Cooked cubed chicken breast
Tortellini
Canned artichokes
frozen spinach
butter
garlic (if I don't have fresh I just use garlic powder)
flour
milk
any Italian cheese
salt and pepper

Saute the chicken

Boil the tortellini according to package directions.

Microwave spinach until it is thawed out but not hot. Then squeeze out all the juice. This works well in a kitchen towel but will stain it. I just squeeze it over a colander.

Break up artichokes

For sauce:
melt butter in pan (1/4 to 1/2 cup)
add chopped garlic just for a minute or two (I use a lot but I really like garlic)
add flour to the pan and boil 1 minute more (1 to 2 T)
add milk to the pan and bring to a boil over medium heat no higher (2 cups, I am really not sure so if it is to thick just add more milk)
add spinach and artichokes
add Italian cheeses (about 1 cup, and more if you don't want to taste the spinach)
salt and pepper to taste

Pour the sauce over the pasta and chicken and mix well, enjoy!

Mushroom Gravy

Me and Ian made this for the first time tonight, and it was sooooooo good! Next time you plan on having mashed potatoes, you have to try this out. By the way, we halved this recipe and there was still A LOT of gravy, so unless you're feeding a lot of people, you may want to halve it also. (I didn't halve the mushrooms or garlic though, because I love mushrooms and garlic!)

• 3/4 cup white or button mushrooms, chopped
• One clove of garlic, minced
  
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine (obviously, plain ol' margarine will work just fine.)
  
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

In a large skillet, melt the vegan margarine and add the garlic, onion and mushrooms. Sautee for just a minute or two over high heat.

Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens. (I didn't cook it for quite that long. Just cook it until it has a consistancy that you like.)

Artichoke Risotto

If artichokes aren't usually on your menu, then this recipe may kind of scare you at first, because artichokes aren't the most appetizing looking vegetable out there. But I challenge you to try this out anyway, because I don't know anyone who doesn't like marinated artichoke hearts after they get brave enough to try them, and this recipe is sooo super yummy! I was also a little wary of this recipe at first, because the way you're supposed to cook the rice sounds a little difficult at first, but if you just do exactly as the recipe says, it will turn out well.

ARTICHOKE RISOTTO

*1 tablespoons olive oil
*1/2 tablespoon unsalted margarine
*1 small onion, chopped
*1 cup uncooked carnaroli rice (I couldn't find this exact name of rice, so I used arborio rice, because on the package it said "great for risotto" lol)
*1/8 cup soy milk (or skim milk)
*1/8 cup apple juice
*3 cups vegetable broth (Here's where that vegetable broth recipe comes in handy!)
*1 (6.5 ounce) jar marinated artichoke hearts
*1/2 can yellow corn
*Cayenne pepper to taste

1. In a large saucepan over medium heat, heat oil and margarine. Stir in the onion, and sauté until tender.
2. Stir in the rice, and cook until lightly browned. (Stir occasionally so you don't burn the rice. I found that using a rubber spatula was very helpful with this recipe)
3. Pour milk and apple juice into the rice.
4. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender. (This is copied from the recipe I found, but when I cooked the rice it absorbed the liquids a lot faster than 20 minutes. Probably about ten. Just be sure to keep your eye on the rice so you don't burn it, and when all the liquids are absorbed, taste it to make sure the rice is tender.)
4. Remove the rice from heat, and thoroughly mix remaining vegetable stock, artichoke hearts (Don't drain the marinade, add it to the rice), corn, and cayenne pepper into the rice.

This makes 4 good sized servings.