Temple Bread (Whole Wheat)

I guess this is the recipe used in the Chicago Temple Cafeteria. I sized it down for two loaves:

2 cups very warm water
1/2 cup honey
1/2 cup oil
1 tsp. salt
1 T yeast - I use 2 yeast packets
3 cups whole wheat flour
2 1/2 cups white flour

Mix very warm water with honey. Pour yeast packets into water and let dissolve. Add oil and salt. Add three cups of wheat flour. Mix well. Add the rest of four and knead dough. Let dough rise 1 hour. Punch down. Shape into two loaves. Let rise another hour. Bake at 375 degrees for 22 minutes.

The original recipe says to mix the water, honey, oil, salt, and three cups of flour before adding the yeast. I'm too scared to try that... but maybe it would work better that way. I have a way of killing the yeast and I'm afraid that would make it easier for me to do that.

Ham and Corn Chowder

We had this soup last night to use up some leftover ham and Claire even liked it, so we are sharing... Great with fresh homemade bread or rolls.

2 ribs of celery, diced
1/4 cup diced onions
2 T butter
2 T flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced
1 can corn
1 can cream style corn
1 cup diced carrots
1/4 teaspoon thyme
1/8 teaspoon red pepper
1/8 teaspoon salt

Two ways to make this - on the stove top or in the crock pot. In the crockpot the milk will curdle, but it still tastes great. We didn't have creamed corn and it turned out fine too.

1. In a large sauce pan, saute the onion, celery, and butter until softened.
2. Add flour and stir until well blended, then gradually add the milk.
3. bring to a boil while stirring and it should thicken up.

4. This is where you can either transfer the mixture to the crockpot and add the rest of the ingredients and let it go for 4 hours on low. OR You can add the rest of the ingredients (but you would need to cook the carrots and potatoes ahead of time) and bring to a boil. Then you reduce the heat, cover and simmer for about 15 - 20 minutes. I prefer crock-pot way...

easy chicken broccoli casserole

This is one recipe that makes for an easy dinner. I don't use specific measurements for this one, so I'll estimate. This works perfect if you have left over rice that you don't know what to do with.

1 can of Cream of Chicken soup
1/4 cup mayo (you can also use sour cream if your not a mayo fan)
1 T lemon juice
1/2 t curry powder
2 small chicken breasts (cooked and diced)
1 lb of frozen broccoli
2 cups of cooked rice
salt and pepper to taste
1 1/2 cups of shredded cheddar cheese
breadcrumbs

Cook rice or use leftover rice. Cook chicken either on stovetop or boil. While waiting for rice and chicken, mix the remaining ingredients except 1/2 cup cheese and breadcrumbs in a 9x9 baking dish. Mix in rice and chicken once ready. It should be creamy and the rice should be well coated. If it seems too dry you can add milk until it's a nice creamy mixture. Top the remaining cheese and bread crumbs. Bake for 40-45 minutes at 350 degrees.

Cheesy Potatoes

Also known as Party Potatoes or Funeral Potatoes. This is my version:

7 or 8 medium potatoes diced (or you can buy frozen hash browns - enough to fill a 9x13 inch pan)
12 oz. sour cream
1 can of cream of celery soup (you can also use cream of chicken/mushroom/broccoli, I prefer the celery
1 1/2 cup shredded cheddar cheese
1/2 stick of butter (you can dice or melt)
1/4 cup of finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup of crushed corn flakes or bread crumbs

1. Dice potatoes and cook in boiling water until tender - about 20 minutes, then drain- or you can just defrost the frozen hash browns
2. In large bow, stir together soup, sour cream, 1 cup of cheese, butter, onion, salt and pepper.
3. Stir in potatoes
4. Pour into 9x13 baking dish and sprinkle with remaining cheese and top with cornflakes or bread crumbs
5. Bake, covered with foil, for 40 minutes
6. Uncover and bake about 10 more minutes until topping is golden and sides are bubbling.

This goes great with ham or chicken dinners. We love it!

Puffy Oven Pancakes (German pancakes)

2 T of butter
2 Large eggs
1/2 cup flour
1/2 cup milk
1/4 t salt
lemon juice and powdered sugar

1. Heat oven to 400 degrees. Melt butter in 9X9 pan in oven. Try not to let the butter brown.
2. Beat eggs and then beat in flour, milk, and salt until smooth, a little lumpy is o.k. but the smoother the better
3. Pour batter into pan over the melted butter and bake for about 20 - 25 minutes.
4. Sprinkle with lemon juice and powdered sugar (optional)

We eat this with maple syrup or jam on top. You can also easily double the recipe and put it into a 13/9 pan.

Apple variation:

Make just like above except-- sprinkle 2 T of brown sugar and 1/4 t of cinnamon evenly over melted butter then arrange 1 medium apple sliced over the sugar. Pour batter on top and bake for about 25-30 minutes. Loosen edge with knife and turn upside down onto serving plate to serve.