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Monday, February 25, 2013

One Hour Dinner Bread

4 Tbsp yeast
3 cups warm water
1/4 cup honey or molasses
2 eggs
1/2 cup butter (or olive oil)
2 tsp salt
1 cup dry milk powder
8 cups Whole wheat flour

In Bosch dissolve yeast in water with honey. Add eggs, oil, salt milk powder and flour, stirring to moisten.  Let stand for 5 minutes.  Knead for 5 minutes, adding additional flour if needed.  (I add flour til the dough cleans the side of the bowl, still somewhat sticky) Divide into 3 loaves.  Place into greased 4*8 pans.  Turn oven to 350 for 1 minute-than turn off.  Let loaves rise in warm oven for 20 minutes.  WITHOUT removing  bread, turn oven back onto 350* and bake for 30 minutes.

This recipe is from "Whole Foods for the Whole Family Cookbook" by La Leche League and adapted by Zoanne Anderson.

Mexican Dumpling Soup

For the Soup:
2- 15-oz. cans kidney beans, drained
15-oz. can black beans, drained
3 cups chicken broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
2 cans corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 8 hours. 

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt
Pinch of pepper
2 1/2 Tbsp. milk
1 Tbsp. oil

• In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. 
• In another bowl, combine the milk and oil. Add to the flour mixture and stir until just combined. 
• Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked
This Recipe is off of

Southwest Chicken Chili

4-5  frozen chicken breast  
2 cans of diced tomatoes (I use Italian)
1 can black beans
1 can kidney beans
1 can corn kernels, undrained 
1 small can green chilles or 1 small jalepino chopped
1 envelope taco seasoning mix
3 pinches of salt

 Put it all in crock pot and cook for 6-8 hours on low or 3-4 hours on high. At the end of cooking place chicken in food processor and shred, put back into chili. Can be Served over rice, topped with guacamole, sour cream and cheese if desired! Yum!!