Bacon & Cheese Anaheim Peppers

10 Anaheim Peppers, split in half and de-seeded

12 oz. cream cheese, softened

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 1/2 cup grated cheddar cheese

2 packages thick cut bacon

Take tops off the Peppers. Split and remove seeds. Mix cheeses, garlic, and cayenne in a bowl. Place a rounded teaspoon into each prepared pepper and flatten cheese with the back of a spoon. Place bacon on cookie sheets and precook bacon under broiler for 8 minutes. Remove from oven, and place 1 piece of bacon on each pepper. Put peppers back under broiler for 5 minutes. You can take them out now and serve them for a crispier pepper. If you want a softer pepper, without opening oven, turn down heat to 350* and cook for 6 minutes longer.

Angelines Honey Whole Wheat Bread

4 Cups Bread flour
1/4 cup ground Flax Seed or Wheat germ
2 tsp. salt
5  tsp. yeast
3 cups water
3/4 cup powdered milk
1/2 Cup honey
4 Tbs oil
4 Cups Whole Wheat Flour

In Bosch place the 4 cups of the bread flour, flax seed, salt and yeast, stir together with hands. In a microwave bowl heat water for 2 minutes or til hot to touch. Add milk, honey and oil, whisk. Slowly add to flour mixture, than on medium speed blend for 3 minutes. Add the whole wheat flour and kneed on high for 6 minutes.

Using shortening, grease 2 bread pans, divide dough, make loaves and place in pans. Grease the tops of the loaves with shortening and cover. Let rise for about 35-45 minutes or til doubled.

Bake in a 375* oven for 35 minutes. Remove from pan, butter tops and cool on a wire rack. We Serve this with butter and honey for a nutritious after school snack, yum!

Black Beans and Rice II

2 Tbls. oil
1 onion diced
2 tsp garlic minced
3 cans black beans, drained
1 can diced tomatoes

1 can chicken broth
1 1/2 tsp. cumin
1/2 tsp. ground oregano
1/2 tsp. cayenne pepper
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream

In a stock pot heat oil, and cook onion and garlic til soft. Add beans, tomatoes, broth, cumin, oregano, salt and cayenne. Simmer on medium heat for about 30 minutes or until desired consistancy. Pour over rice. Sprinkle with cheddar cheese and add a dollop of sour cream.

Oven Pot Roast

1/2 cup flour

Pepper to taste

2 Tbls. Montreal Steak Seasoning

3 1/2 pound rump roast

1/4 cup butter

1 envelope onion soup mix

1 can cream of mushroom soup

3/4 cup water

Pre heat oven to 325*. Mix flour, pepper and steak seasoning in large bowl. Dredge the rump roast in the flour mixture, coating evenly, discard extra. In a large skillet, melt butter and brown roast on all sides. Place roast in a 3 quart casserole dish. In a small bowl combine onion soup mix, soup and water, pour over top of roast. Cover and bake for 3 hours.

This comes out super moist as it bakes in it's own gravy.