Pumpkin Chili

• Brown 1 lb. ground beef. Drain.
• Add 1 green pepper and 1 onion, chopped. Saute for 5 minutes.
• Add:1 small can of pumpkin, 2 cans diced tomatoes, 2 cans black beans, 1 can white kidney beans, 1 can red kidney beans (all of the above standard size 14-19 oz), 1 can 46 oz. of tomato juice (added to desired consistency), 2 TBSP pumpkin pie spice, 1 TBSP chili powder, 2 TBSP white sugar, 2 TBSP brown sugar, 1 tsp garlic salt.

1. Brown ground beef. Drain.
2. Add green pepper and onion, chopped. Saute for 5 minutes.
3. Add everything else. Add tomato juice to desired consistency.
4. Simmer 1 hour.

Butternut Squash Soup

Original Recipe from AllRecipes.com
(changes marked in green)

Ingredients
* 6 tablespoons chopped onion
* 6 cups peeled and cubed butternut squash (about one squash)
* 3 cups water
* 4 cubes chicken bouillon
* 1 teaspoon poultry seasoning
* 1/8 teaspoon ground cayenne pepper
* 1 (8 ounce) packages cream cheese

Directions
1a. Cut squash in half, remove goop, and bake cut-side down at 375 for 45 minutes.

OR

1b. Cut squash in half and microwave for 8-10 minutes.

OR

1c. Peel and cube the squash. (It's harder to peel uncooked.)

2. In a large saucepan, saute onions until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook until squash is tender (about 20 minutes if starting squash is raw).

3. Puree squash and cream cheese in a food processor in batches until smooth.

4. Put in fridge for later, or return to saucepan to heat for eating. Do not allow to boil.

Vegetarian Chili

From AllRecipes.com

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 24 oz turkey burger (one pack)
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Hamburger Patties

Ingredients
* 1 1/2 pounds lean ground beef
* 1/2 onion, finely chopped
* 1/2 cup shredded Colby or Monterey Jack cheese
* 1 teaspoon soy sauce
* 1 teaspoon Worcestershire sauce
* 1 egg
* 1 (1 ounce) envelope dry onion soup mix
* 1 clove garlic, minced
* 1 tablespoon garlic powder
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon crushed dried rosemary
* salt and pepper to taste

DIRECTIONS
1. Preheat a grill for high heat.
2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

Try Simple Corn Pudding

Courtesty of NPR

Makes 4 to 6 servings

• 6 tablespoons unsalted butter
• 5 or 6 ears of corn, husked (depending on size)
• 1/4 cup granulated sugar
• 1/2 cup heavy cream or milk
• 1/4 cup flour
• 1 teaspoon salt
• 5 large eggs

Preheat the oven to 350 degrees. Place the butter in a baking dish (an 8-by-8-inch glass baking dish or iron skillet works well) and slide into the oven so the butter melts while the oven is preheating.

Using a box grater, coarsely grate the kernels off four ears of corn. Use a sharp knife to cut the kernels from the remaining ears. Combine the corn kernels, sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture.

When the oven has preheated and the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.

Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.

Mom's Meatloaf

Courtesy of Mom
2 lbs Ground Turkey
1 lbs Sausage
1 pack French Onion Soup Mix
1/2 C Dried Onion
1/4 C Pepper
2 C Carrots
1 pack Spinach
1.5 C oats
2 Eggs

try cream puffs

Courtesy of Tiffany Sorenson

Puff Pastries:
1 c flour
1/4 tsp salt
1/2 c butter
1 c boiling water
4 eggs

Sift flour with salt. Combine butter and boiling water in saucepan; cook on low heat until butter is melted. Add flour all at once and stir vigorously until mixture forms a ball and leaves sides of pan. Cook about 2 minutes until mixture is very dry. Remove from heat. Add unbeaten eggs one at a time, beating well with hand mixer after each addition. Continue beating until a thick dough forms. Drop by tablespoonfuls onto baking sheet, about 2 inches apart. (I used a small cookie scoop and it made about 36) Bake at 425 degrees about 15 minutes. Reduce heat to 375 degrees and bake for 15 more minutes. (Mine only baked a total of 25 minutes) Bake about 30-40 minutes total, or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking. Remove to wire racks to cool. When cool, cut slit in side of each puff'; removed doughy centers, if necessary.

Cream filling:
3 c milk
1 large instant vanilla pudding box
8 oz cream cheese
Mix together and fill cream puffs. Drizzle with chocolate syrup.

try coffee cake pastry

http://www.bettycrocker.com/recipes.aspx/apple-cream-cheese-coffee-cake?WT.dcsvid=MjA5MzgyNzg2MwS2&rvrin=CD0A145D-0A83-DC11-920E-00110A5B41E6&WT.mc_id=Newsletter_Bisquick_09_17_2009

Macaroni Grille Bread

Courtesy of Natasha Brenchley

1 T. dry yeast
1 T. Sugar
1C. Water (105-115')
2 to 2 1/2 C. flour
1 tsp. salt
2 T. FRESH Rosemary minced
2 T. Melted Butter

1. Put yeast, sugar and water in a bowl and allow to become bubbly
2. Mix in salt, rosemary and 2C. of the flour. Knead for 10 min.
3. Oil bowl, place dough in and cover. Let rise until double
4. Divide dough in half and let rest for 5 min.
5. Spray baking pan with cooking spray. shape dough into 2 round loaves
6. brush with melted butter. Cover and let rise until double
7. preheat oven to 450'. Sprinkle loaves with salt
8. Bake 20-25 min or until they are golden brown.
9. Brush with melted butter as soon as you remove them from the oven.

Serve warm and dip in olive oil and balsamic Vinegar.

Oatmeal Bars

1 cube butter
1/4 c oil
1 c brown sugar
1/2 c sugar
1 egg
1/4 c water
1 tsp vanilla Mix well. Add remaining ingredients.

3 c oats
1 c flour
1 tsp salt
1/2 tsp soda
Add raisins, nuts or chocolate chips as desired. Mix well.
Bake in a well greased 13 x 9" pan at 350 for about 20 minutes.

try blackberry sauce

http://www.npr.org/templates/story/story.php?storyId=112179487

Italian-style Cream Pudding

Ingredients

• 1 env. unflavored gelatine
• 1.5 cups fat-free half-and-half
• .5 cup granular sweetener
• .5 teaspoon vanilla
• 2 cups Ricotta or Cottage Cheese (Ricotta = vanilla flavor; Cottage = cheesecake flavor)

Directions

1. SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min.
2. Stir in remaining half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
3. Add ricotta cheese; cover. Blend until pureed.
4. POUR gelatine mixture into blender or food processor.
5. BLEND thoroughly.
6. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.

Chiles Rellenos de San Joaquin

Courtesy of here.

Ingredients

• 6 poblano peppers, halved lengthwise, stems and seeds removed
• 1 lbs of ground meat
• 1 medium onion, thinly sliced
• 2 medium tomatoes
• 2 T ground cumin
• 12 ounces cheese

Directions

1. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. You may need to rotate so so more areas of skin will blister.
2. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool.
3. Remove and discard the skins.
4. Preheat oven to 350 degrees.
5. Meanwhile, cook ground beef.
6. Stir in sliced onions and tomatoes.
7. Season with cumin.
8. Put cheese into each chili.
9. Place rolled chiles into a baking dish and top with the meat mixture sauce. Crumble any extra cheese on top of the sauce.
10. Bake for 30 to 40 minutes until the sauce is bubbly.

Artisan Bread

Courtesy of Kelly

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast
• 1¼ teaspoons salt
• Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky (do not knead). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I used corn meal on the bottom, and half whole wheat flour. I couldn't really tell a taste difference from using all white flour. For some reason, when I baked this it was done after the first 30 minutes with the lid on (I think my oven runs hot). So don't be too surprised if your bread gets done quicker than the recipe says. This makes the crusty bread that you would get at a nice italian restaurant- the kind people dip in balsalmic vinegar and olive oil. Enjoy!

Tostadas

Courtesy of Cindy Elison

1/2 cup Chicken (1.5 breasts)
1/2 t Chili Powder
1/2 t Oregano
1/2 t salt
1/4 t Cumin
8 oz Tomato Sauce

1. Cook and shred the chicken.
2. Combine all ingredients in a saucepan and heat on the stove.

Serve with taco fixings.

Chewy Flour Tortillas

From Texascooking.com

Ingredients

• 2 cups flour
• 1.5 t baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk

Directions

1. Stir together the flour and baking powder in a large mixing bowl.
2. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
3. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
4. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
5. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
6. Divide your dough into eight balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
7. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.
8. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
9. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although best eaten right after they are made, these tortillas freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Tips:

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. Dough adheres less to an unvarnished wood surface (like an old cutting board).
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• Be sure to rewrap your fresh tortillas each time you add another to the stack.

Ways to spice up the recipe:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)

Nutrient Per serving (8 tortillas)
Calories — 119.5
Protein (gm) — 4.9
Carbohydrate (gm) — 22.9
Total Fiber (gm) — 3.6
Total Fat (gm) — 1.7

Peanut Butter Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup peanut butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.

Chocolate Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.

Fajita Seasoning

Invented by Shawna and Leah

3 lbs of chicken or steak
2 packets of Western Family fajita seasoning
1 packet of Western Family spicy chili seasoning

Buttery Steel-cut Oats

From NPR.org

1 C steel cut oats
1 T butter
3C water
1C milk

Saute oats in butter. Simmer in water and milk for about 20 minutes.

Granny Smith Salsa

3-4 medium tomatoes
3/4 C sweet onion
Juice from 1 lime
1 jalapeno, with of its seeds
1 granny smith apple
salt (more than you expect) and pepper

Longer it sits, the more mild it gets.

Green Beans with Water Chestnuts

From "Easy Diabetic Recipes"

16oz green beans
1/2 C water chestnuts, drained
1/4 C green onion
2 T soy sauce

1. Cook green beans according to package directions. Drain.
2. Transfer green beans to medium skillet or saucepan. Add water chestnuts, green onions and say sauce. Mix well.
3. Cook and stir mixture over medium heat until hot.

Serving Size 1/2 C
Servings per Recipe 6
Calories 26
Fat 0
Cholesterol 0mg
Sodium 174mg
Total Carbohydrate 5g
- Dietary Fiber 2g
- Sugars 2g
Protein 1g

Asparagus with Garlic

From "Easy Diabetic Recipes"

1.5 lbs asparagus, washed and trimmed
2 cloves garlic, minced
1 t dried crushed basil
1 T soy sauce

1. Heat 1/3 C water in 10-inch skillet until it boils.
2. Cook asparagus covered for about five minutes until tender-crisp. Drain and set aside.
   
3. Put garlic and basil in sprayed skillet. Cook and stir for 1–2 minutes.
4. Stir in soy sauce and water if needed.
5. Put asparagus back in pan.

Serving Size 1/2 C
Servings per Recipe 6
Calories 26, Fat <1 gram
Cholersterol 0mg
Sodium 98mg
Total Carbohydrates 5g
- Dietary Fiber 2g
- Sugars 2g
Protein 3g

Better Together: Healthy Food Combinations

• Tomatoes & Avocados
• Oatmeal & Orange Juice
• Broccoli & Tomatoes
• Blueberries & Grapes
• Apples & Chocolate
• Lemon & Kale
• Soy & Salmon
• Peanuts & Whole Wheat
• Red Meat & Rosemary
• Turmeric & Black Pepper
• Garlic & Fish
• Eggs & Cantaloupe
• Almonds & Yogurt

Vitamins that are considered fat-soluble include A, D, and E. Carrots, broccoli, and peas are all loaded with vitamin A and should be paired with a healthy fat such as the kind found in olive oil. Vitamin D—rich products include fish, milk, yogurt, and orange juice.

Farmers' Market Barley Risotto

Courtesy of BettyCrocker.com

Prep Time: 1 hour 15 min

Total Time: 1 hour 15 min

Makes: 4 generous servings

• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 medium bell pepper, coarsely chopped (1 cup)
• 2 cups chopped fresh mushrooms (4 oz)
• 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
• 1 cup uncooked medium pearled barley
• 1/4 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
• 2 cups roasted vegetable stock or Progresso® chicken broth (from 32-oz carton)
• 3 cups water
• 1 1/2 cups grape tomatoes, cut in half (if large, cut into quarters)
• 2/3 cup shredded Parmesan cheese
• 3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
• 1/2 teaspoon pepper

1. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
2. Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.
3. Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 740mg; Total Carbohydrate 57g (Dietary Fiber 11g, Sugars 8g); Protein 13g Percent Daily Value*: Vitamin A 50%; Vitamin C 70%; Calcium 20%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 4

Chipotle Guacamole

Courtesy of Epicurious.com

• 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
• 1 tablespoon fresh lime juice
• 1 ear of fresh corn
• 1 plum tomato, seeded, diced
• 2 green onions, chopped
• 1 canned chipotle chile, finely chopped*
• 1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

Baked Falafel

Original recipe from Chow Vegan

1 15 ounce can garbanzo beans
1 small onion, finely chopped
1 Bell pepper
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Coarsely chop onion and pepper in food processor
   
3. Drain and rinse the garbanzo beans. Add in food processor.
   
4. Combine the dry ingredients in one bowl.
5. Add dry ingredients, lemon, olive oil and fresh herbs to food processor.
6. Mix minimum amount needed to combine ingredients and created the desired texture.
   
7. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place on a greased baking pan.
8. Bake 15 minutes on each side. If not brown enough, remove from oven and toast in a skillet.

Serving Suggestion:

Hummus

Courtesy of Elder LaFleur, from Food Illustrated

1 large can of chickpeas
3 T juice from a lemon
tahini, stirred well (see note), to taste
2 T extra-virgin olive oil, plus extra for drizzling
2 small garlic cloves, pressed (about 1 teaspoon)
1 t table salt
1/2 t ground cumin
Pinch Cayenne
1 T minced fresh cilantro or parsley leaves

1. Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
2. Combine lemon juice, bean juice and spices in the food processor and mix briefly.

3. Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
4. With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
5. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
6. Drizzle with olive oil, cilantro and whole chickpease as a garnish.

Tips:
The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.


Original recipe:

• 3 tablespoons lemon juice (1 to 2 lemons)
• 1/4 cup water
• 6 tablespoons tahini
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 14 ounces chickpeas, rinsed and drained
• 1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced

1. Drain chickpeas and save 1/2 C of juice. Microwave chickpeas for about two minutes to tenderize.
2. Combine lemon juice, bean juice and spices in the food processor and mix briefly.
3. Add microwaved chickpeas, to food processor mixture and beat the heck out of it.
4. With machine running, add the oil and the tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
5. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
6. Drizzle with olive oil, cilantro and whole chickpeas as a garnish.

Cream Cheese Icing

Courtesy of Janet Marshall

Makes enough for two layer cake.

1lb powdered sugar
8 oz. cream cheese
1/c C butter or margarine
2 t vanilla

1. Mix butter and cream cheese.
2. Add vanilla.
3. Add powdered sugar.
4. If too thick, add tiniest amount of milk.

Zucchini Bread

Courtesy of Janet Marshall

3 Eggs
1 C oil
2 C sugar
2 C grated, peeled zucchini
1 t vanilla
3 C flour
1 t salt
1 t soda
2 t cinnamon
1/4 t baking powder
3/4 C chopped nuts (optional)

1. Beat eggs until foamy.
2. Add oil, sugar, zucchini and vanilla. Mix well but lightly.
3. Add dry ingredients, mostly mixed together. Mix well blended.
4. Stir in nuts.
5. Pour into two greased loaf pans.
6. 325 for one hour or until done. Just barely pulls away from the edges like a cake does.

Smoothie I

2 C Vanilla Soy Milk
1 Can Orange Juice Concentrate
5 or 6 black berries
15 or so blue berries
3 strawberries

Mix. Freeze for several hours to thicken.

Pork Chops

Use pork ribs, chops, steaks, roasts or loins. Best: 4-6" long sections of boneless rib.

1 can cream of mushroom
1/2 can of water
1 envelope of onion soup mix

1. Brown pork in frying pan with salt and pepper. (Don't cook through.)
2. Combine other ingredients above.
3. Put in crockpot. Insert meat so it's covered in sauce.
4. Put large onion sections on top.
5. Cook on low.

Apple Pie

Courtesy of Cindy Elison

Filling:
4 Granny Smith apples
2 Red apples
1/2 C Flour
Cinnamon, sugar, butter and lemon juice to taste
Tip: Do not prepare ahead of time.

Topping:
1/2 C butter
1/2 C brown sugar
1 C flour
1/2 t cinnamon

Mom's Pie Crust

Courtesy of Cindy Elison

2 C Flour
1 C Shortening
6 T Cold Water

Cut shortening into flour. Set aside 1/2 cup of crumbs. Add water to remainder.
Roll out thin. Sprinkle on the crumbs and roll like a cinnamon roll.
Cut in half. Stack and re-roll flat (so crumbs are layererd throughout).
Tip: Roll the dough onto your rolling pin to transfer it to the pan.

Couscous-Vegetable Salad

Courtesy of Betty Crocker.com

Prep Time: 10 min
Start to Finish: 15 min
Makes: 6 servings

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 300 mg; Total Carbohydrate 29 g (Dietary Fiber 4 g); Protein 8 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 50 %; Calcium 14 %; Iron 8 % Exchanges: 1 Starch; 3 Vegetable; 3 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Cookie Tips

Courtesy of NPR.org

Cookies that are soft when fresh, but a box of crumbs with time
Add a tablespoon of water to a cup of flour that's going to be used in the cookies. The two proteins in flour — glutenin and gliadin — grip water and make "springy stretchy, strong elastic sheets of gluten." The gluten will hold the cookies together.

Flat chocolate chip cookies
Use an unbleached flour or a bread flour because they're higher in protein. More protein sucks in more water when they join together to make gluten.

Make cookie batter the night before, a method adopted for the original Toll House recipe. Overnight, the proteins and the starch soak in liquid, the enzymes break the starches into sugar and big sugar breaks down into smaller sugar. Small sugars brown well, she says.

Chocolate crinkle cookie
"My secret weapon is I roll the dough balls in plain table sugar first," she says. "Then I roll them heavily in powdered sugar, so it stays snow white and really dramatic against the black cookie dough. When you bite in, they're crisp on the surface and gooey and doughy inside."

Mom's Cinnamon Bread

Courtesy of Cindy Elison

Bread
2 pkg yeast (4 1/2 t)
2/3 C warm water
1 1/3 C ice cold water
1/4 C sugar
1/4 C butter
1 t salt
6+ C flour

Caramel
1 C brown sugar
2 T light karo
1/2 C butter

Mix bread ingredients together. Knead for 10 minutes. Let dough rise until doubled, 30 to 40 minutes. Punch down. Put in two greased loaf pans. Rise 20 minutes to 3/4 inch above side of pan.

Bake 350 for 35 to 40 minutes. (rolls, 30 min)

Chick Frick

Courtesy of Cindy Elison

1C flour
2 t salt (optional)
1/4 t pepper
2 t paprika (optional, adds color more than flavor)
chicken pieces up to 4#
veg oil
1 C water
1 onion chopped
1T lemon juice
Spices (rosemary, thyme, poultry seasoning, etc)
3 T flour
milk

Mix 1 C flour, salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves , to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2.5 to 3.5 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet, reserve.

Heat 3 T reserved fat in skillet. Blend in 3 T flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 C; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.

8 servings

Cheesy Enchiladas

2 cups small curd creamed cottage cheese
3 cups shredded Monterey Jack or Cheddar cheese
4 small tomatoes, chopped (2 cups)
8 medium green onion, sliced (1/2 cup)
4 teaspoon chili powder
1 teaspoon salt
4 small garlic clove, finely chopped
8 flour tortillas (1 pack)
4 cups jarred Old El Paso® taco sauce

1. Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.

2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.

3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Cheesy Broccoli-Potato Soup

2 cups chicken broth
1/3 cup chopped onions
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups mashed potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 ounces)
2 cups milk
1/2 teaspoon salt

1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2. Stir in potatoes until well blended; stir in remaining ingredients.
3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

Oatmeal Cottage Cheese Pancakes

Substitute: Oatmeal and cottage cheese for pancake mix

1/2 C oatmeal
1/4 C cottage cheese
2 eggs (or equivalent)
dash of vanilla, cinnamon and nutmeg

Process in a blender until smooth. Cook the mixture like a regular pancake.

Portebello Pizza

Substitute: Portobello mushrooms for pizza crust

1. Cut the gills out of the inside of the mushroom.
2. Place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly.
3. Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.

Carbs eliminated: About 20 g per slice

Butter Almond Popcorn

Courtesy of Cindy Elison

1/2 C Butter
1 C Sugar
1/4 C Lite Karo
1/4 t salt
1/4 t baking soda
1/2 t vanilla
2 1/2 Quarts, 10 C popped corn
1 1/2 C toasted almonds

0. Preheat Oven at 250.
1. Melt butter in sauce pan, stir in sugar, karo, salt.
2. Heat to boil stirring constantly.
3. Keep lowest boiling heat for 8 minutes stir once.
4. Remove. stir in soda and vanilla. gradually pour over popped corn, add almonds, finish pouring.
5. Turn into a large, shallow baking pan. Bake 30 mins. Mixing well after 15 minutes.
6. Cool completely.
7. Break apart and store in air tight container.

Banana Bread

Courtesy of Kelly Elison

1-2 C Shortening
1 C sugar
2 Eggs
3 ripe bananas
2 1/2 C Flour
1 t Baking Powder
1 t soda
pinch of salt
1 t Vanilla

Bake in loaf pans 1 hour @ 350 Degree

Aunt Vicki's Corn Bread

1C Buttermilk (1 C milk + 1 t lemon juice/vinegar)
1/2 t baking soda dissolved in the milk
2 Eggs
1/2 t salt
2/3C Sugar
1/2 C butter softened
1C Flour
1C cornmeal (i used fine cornmeal but I like it with coarse)

Mix everything.
Pour into greased 8" square or round pan.
Bake 375, 25-30 minutes.

Cream of Gravy

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 C Sour Cream

Add milk it's too thick.

Chicken Pillows

Courtesy of EmmaLee Bowling

Stuffing:
Chicken, boiled and shredded
8 oz Cream Cheese
1/2 C butter, soft
Diced mushroom, peppers, onions or other vegetables as desired
Salt, pepper, italian seasoning to taste

Pillowcase:
2 packages of Pillsbury Crescent Rolls
Butter, melted
Italian seasoning or regular breadcrumbs

1. Combine the chicken, cream cheese and butter. Everything will mix better if the chicken is still warm (not hot) from boiling.
2. Add your choice of vegetables and seasoning.
3. Lay out the crescent rolls flat. Put in a blob of stuffing and wrap in crescent roll, pinching tightly shut. Avoid stretching the rolls too thin.
4. Brush each "pillow" with melted butter and coat in bread crumbs
5. Bake at 375 until golden, about 15 minutes

Excellent served with gravy.

Banana Bread

Courtesy of a friend of Yancy's
Makes one loaf

Cream:

• 1/3 cup shortening
• 1/2 c sugar
• 2 eggs

Mix separately:

• 1 3/4 flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Combine all and add:

• 1 cup mashed banana

Bake 45-50 minutes at 350 in greased pan.

Italian Pasta Salad

Courtesy of Cindy Elison

Dressing:

• 1 C miracle whip (If you're using mayonnaise instead of miracle whip, then use 1C Italian dressing and 2 C mayo)
• 2 C Zesty Italian dressing
• 2 T grated Parmesan

For best flavor, make the dressing a day or at least a few hours a head of time and let sit in the fridge. Don't put the dressing on until just minutes before serving or the pasta will get soggy.

Salad:

• 2 C (8 oz) corkscrew noodles (do not overcook. Definitely al dente. Run cold water over the noodles immediately after draining to prevent further cooking/softening. To prevent the noodles from sticking to each other, spray with cooking spray.)
• 1 C broccoli (again, just barely cooked. Boil for only 2-3 minutes and cool immediately.)
  
• 1.5 C crab
  
• .5 C yellow or red pepper
• .5 C tomato
• 1.4 C green onion
  
• black olives, if wanted, to add another color

Mix salad ingredients together with minimal mixing. Cover and chill until ready to serve. Serve with pepper.

Granola

Courtesy of Kathy Roesler

Mix:
8-10 C of quick cook oats
cardamom (or cinnamon or nutmeg) to taste
1 C bran, oat or wheat
1 C sunflower seeds

Heat:
1 C of safflower oil
½ C honey
t vanilla

1. Combine the above.
2. Spread evenly on a roasting pan.
3. Cook at 325 for 15 minutes.
4. Flip so it browns all around.
5. When it’s golden, remove.
6. Put in big bowl.
7. Add any dried fruit.
8. Cover and save.

Cream of Asparagus Soup

Courtesy of Michael Edwards
Serves 4

1/2 lb fresh asparagus
1/2 C chopped onion
2 T butter with salt
2 T all-purpose flour
2/3 C water
1 1/3 C hot milk
1/3 t salt
1/8 t white pepper

• Snap off and discard tough asparagus bottoms and break off the asparagus tips. Slice the stems.
• Sweat with onion in butter until the onions are translucent.
• Sprinkle with flour and cook over low heat for 10 minutes.
• Add water while stirring constantly and continue to cook until thickened, and flour cooks out.
• Blend soup with milk.
• Strain and season.
• Add salt and pepper.
• Heat gently but don't boil.
• Saute asparagus tips in butter until tender and add to soup.

Mexican Casserole

Courtesy of EmmaLee Bowling

Spanish Rice mix
15 oz. black beans
chicken
cheese
tomato
avocado

1. Make spanish rice according to package.
2. Combine rice and black beans in a greased 8x8 baking dish.
3. Cover with cheese.
4. Cook at 350 or so until cheese is melted (just cooking cheese)
5. Cut up and cook chicken. Flavor with something Mexican.
6. Pull casserole out of oven. Layer chicken, tomato, avocado.

Serve with salsa and chips.

Creamy Italian Chicken

Courtesy of EmmaLee Bowling

2 T butter
2 Chicken breasts
2 cloves of garlic
1 can of cream of chicken soup
1 packet of Italian dressing mix
8 oz cream cheese

1. Cut up chicken. Cook in butter. Add crushed garlic just before done.
2. When cooked, lower to medium heat. Dump in cream of chicken soup, ranch packet and cream cheese. Add water until ideal consistency.
3. Serve over rice or noodles.

Aunt Jan's Bread

Aunt Jan's Bread

Ingredients:

• 3 1/3 level cups of flour
• 1/4 cup sugar
• 1 tsp salt
• 1 T yeast (11/4 T if it's old)
• 1 cup warm water
• 2 T margarine or butter
• 1 egg

Instructions:

1. Put about 1/2 of the warm water in a mug. Add yeast and one tsp of the sugar. Let it set while you begin mixing the other ingredients.
2. Put the dry ingredients into a bowl. Mix lightly.
3. Make a well in the center and add the egg, rest of the water, and margarine cut into small pieces.
4. When you can see the yeast is growing add it into the well. If it doesn't grow don't even bother making the bread. Mix all ingredients well.
5. Knead for 10 minutes. If dough is a little sticky you can add some flour but it is better to be on the sticky side than the dry side. You know what consistency it should have. After you have kneaded it for 10 minutes it should be elastic and stretch when you pull it, not break.
6. Put it back into the bowl and cover it with a plate sprayed with Pam so it won't stick to it (Not necessary, but nice for clean up). Set it in a warm place until it has doubled. ( I turn my oven on 200 for about 30 seconds and then turn it off to create a warm place. In a window in the sun would be good, too. If you put it in the oven put a pan of hot water in there too it will increase the humidity and make the dough happier. Make sure you would be comfortable if you had to get into the oven. If it's too hot for you it will kill the yeast.)
7. Punch down the dough and knead it once again, for 1 or 2 minutes or until all the big bubbles are out of it.
   
8. Shape it into a loaf. Put it in a loaf pan. Let it rise until it is about 1 inch above the pan. (It will rise some while it bakes. If you like your bread really light and fluffy you could let it rise a little more.)
   
9. My oven is a little cool, so I bake my bread at 350 degrees for 35 minutes. I am thinking 30-33 minutes would be good if your oven is correctly calibrated. Take the pan of water out before you preheat the oven.
   
10. You can check it for doneness when you smell it. It should be brown on top.

Notes:
That is all I can think of as far as tips. Oh, I do let it set in the pan for 10 minutes before I dump it out, but if I am in a hurry I dump it when it comes out. It is just kind of tender and prone to sagging until it cools a bit. I wrap it in a dish towel to tran sport it when it is warm. If it is completely cool you can wrap it in plastice wrap.

Aunt Carole's Crescent Rolls

Aunt Carole's Crescent Rolls

Ingredients

• 2 packages quick-rise yeast
• 2 1/2 cups warm water
• 1 cup potato flakes
• 2/3 c sugar
• 2/3 c butter
• 2 eggs
• 1 1/2 tsp salt
• 6-7 cups all purpose flour

Instructions:

1. Preheat oven to 350.
2. Mix in large bowl 3 cups of flour, yeast, potato flakes, sugar, and salt.
3. In a different bowl/pan, combine water and butter and then heat (in microwave or on stove) until butter is melted. Butter-water combo needs to be 115 degrees (pretty much exactly) before proceeding.
4. Pour entire butter-water mixture into the flour mixture and immediately start blending (use bread hooks rather than regular beaters). Mix with bread hooks for three minutes, then add the two eggs and continue to beat until they are blended in.
5. Add more flour gradually, adding no more than you have to to create a very soft dough.
6. Cover the dough with plastic wrap and allow it to rest in a warm place for 20 minutes.
7. Divide in half, rolling out each half (on a lightly floured surface) into a circle about 14" across. Brush the two circles with melted butter, then cut each circle into wedges like a pizza.
8. Roll each wedge up, beginning at the wide end, and place on an ungreased cookie sheet.
   
9. Allow to rest for 17 minutes.
10. Bake for about 18 minutes or until they begin to turn golden brown.

Notes:

Altitude makes a big difference

Lemon Chili Tilapia

From Betty Crocker

Fish

• 1 lb medium-firm textured fish fillets (such as tilapia, cod or haddock), about 3/4 inch thick
• 1 cup Fiber One® original bran cereal
• lemon pepper to taste
  
• 1 tsp chili powder
• 1/4 cup milk

Sauce

• 1/3 cup combination of mayonnaise/sour cream
  
• 1 T lemon juice
• 1/4 tsp chili powder
• Dash ground red pepper (cayenne)
• Dash salt
• 1/4 cup chopped fresh cilantro (optional)
  

Oven Directions

1. Heat oven to 450°F. Grease 13x9-inch pan. Cut fish crosswise into 2-inch-wide pieces.
2. Finely crush cereal.
3. In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk; coat with cereal mixture; place in pan. Drizzle oil evenly over fish.
4. Bake uncovered 10-15 mins or until fish flakes easily with fork.
5. Meanwhile, mix all sauce ingredients except cilantro until blended. Stir in cilantro.

Stove Top Directions

1. Cut fish crosswise into 2-inch-wide pieces.
2. Finely crush cereal.
3. In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk; coat with cereal mixture; place onto hot, liberally sprayed skillet.
   
4. Reduce heat to medium and cook covered for a few minutes to cook fish, then uncovered, turning occasionally, to get the outside crisp.
   
5. Meanwhile, mix all sauce ingredients except cilantro until blended. Stir in cilantro.

Grilled Black Bean and Rice-stuffed Peppers

From Betty Crocker

• 15 oz black beans, drained, rinsed
• 3/4 C cooked rice
• 1/4 C green onions, sliced (4 medium)
• 1/4 C chopped fresh cilantro
• 2 T lime juice
• 1 clove garlic, finely chopped
• 1/4 tsp salt
• 3 large bell peppers
• 1 plum (Roma) tomato, diced
  

1. Cut the stem out of each pepper, creating a whole big enough to stuff the pepper through. Remove the seeds and inner cartilage. That's right, cartilage.
2. Completely immerse the peppers in boiling water for about three minutes. In a green or red pepper, the color will become brighter. Set aside.
3. Mix beans, rice, onions, cilantro, lime juice, garlic and salt.
4. Stuff mixture into peppers. I like to pack it in so each pepper is really full.
5. Place peppers upright in a baking dish. Cook for 1 hour at 350 degrees. They're done when a fork goes easily into the pepper.
6. Sprinkle with chopped tomatos, and add cheese and additional cilantro, if wanted.

Lime Garlic Chicken

From Betty Crocker

Prep Time: 10 min

Total Time: 10 hours 10 min

Makes: 6 servings

1 package (1 pound 4 ounces) bone-in skinless chicken thighs
1/4 cup fresh lime juice (2 limes)
1 1/2 cups Progresso® chicken broth (from 32-ounce carton)
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
Chopped fresh parsley, if desired

1. Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley.
2. Cover and cook on Low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.
3. Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley.

The Cinnamon Bread Recipe

From Kelly

This made 3 loaves for me, so you'll probably want to scale it back, unless you want to freeze loaves for later or give some away.

1 1/2 cups milk
1 cup warm water (warm on wrist)
2 (.25 ounce) packages (or 2 tsp.) active dry yeast
3 eggs (You could probably do 4 egg whites instead to cut fat,
but don't do that and cut all of the margarine out)
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins (optional- I left this out)
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon


1. Dissolve yeast in warm water, and set aside until yeast is frothy (if you listen closely, you can actually hear the yeast). Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

2. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled. (I did this in the oven on low)

3. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Let rise again for 1 hour (I did 20 or 30 minutes).

4. Bake at 350 degrees F for 45 minutes (less for my oven, I prefer to watch and smell for it to be done), or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pansand let cool before slicing.

Beehive Honey Butter

From Lynn Rowley

1 c. honey

1 c butter, softened

1 tsp. vanilla

Combine.

Whole Wheat Bread

Courtesy of Lynn Rowley

6 c. whole-wheat flour

2 T. instant yeast

4 c. hot water

2 T. lemon juice

Combine and let stand for 10 minutes. Then add:

3/4 c. sugar or honey

1/3 c. oil

1 T. salt

1 c. white flour

3 c. whole wheat flour

Knead 10 minutes, then put in 4 greased loaf pans. Let rise 1/2 hour. Bake at 350 degrees for 30 minutes.