TJ's White Bread

Into the bread machine, in this order:

1½ tsp active dry yeast

4 cups white flour

2 TBSP white sugar

1 TBSP dry buttermilk powder
1 TBSP gluten

2 TBSP butter

1¼ tsp salt

1⅓ cups milk, preferably lukewarm.

This is the basic white bread recipe that we rely on day-in and day-out.

This is the launch point for a lot of discoveries.

Steak & Tater Soup

½ pound bacon, chopped medium.

5 cloves garlic, chopped medium

1 cup sweet onion, chopped into ½” cubes

1 lb steak, cut into ½” cubes

4 medium russet potatoes, chopped into ⅜” cubes, divided.

½ tsp ground black pepper, divided

1 tsp celery seed, divided
3 dried bay leaves

1 tsp chicken bouillon concentrate, normal,

3 tsp low-sodium bouillon concentrate

½ tsp dried red peppers, chopped (pizza peppers)

½ cup heavy whipping cream

2 TBSP dried buttermilk powder

1 cup shredded Parmesan cheese.

Fry the bacon in a large cast iron frying pan. When the bacon is starting to be done, add the garlic and onions. Continue frying until the onions are starting to get transparent. Reserve excess bacon grease.

Heat half of the bacon grease you just reserved into a large cast iron Dutch oven, and add the steak (it should sizzle!). Fry over medium-high heat until brown on the sides. Reduce to medium heat. Add the ingredients from the frying pan (bacon, onions, garlic). Season with some pepper and celery seed, but no salt.

Heat the remainder of the bacon grease in the frying pan. When it’s hot, add ½ of the potatoes (they should sizzle). Season with pepper and celery seed. Fry until cooked through and brown on the outsides.

Microwave the other potatoes in 1 cup water, until cooked through.

As the steak gives off liquid, add bouillon concentrate and stir to coat all ingredients. Add cream, buttermilk powder, pizza peppers and stir. Add 2 cups water. Cover and heat to boiling again, stirring regularly. Add ½ of the boiled potatoes and their liquid. Mash the other half to release the starches (to thicken the soup) and add to the pot. Add the potatoes from the frying pan and clean the frying pan (we’re done with it). Add bay leaves. Cover and heat to boiling.

Add Parmesan cheese and stir it in well. Cover and heat to boiling. Uncover and stir regularly for 30 minutes, stirring as needed.

Serve with toasted homemade bread and a glass of good, rich stout!

Bacon Pizza Bread

1¾ tsp yeast

1½ cups 2% milk, warmed to room temperature

4 cups unbleached flour

1½ TBSP gluten

1 package spaghetti sauce mix (the dry mix, not the sauce)

¼ cup medium salsa

½ tsp white pepper

¼ tsp cayenne pepper

¾ tsp smoked paprika

1 tsp dark chili powder

2½ TBSP garlic powder

1 tsp onion powder

½ cup chopped sweet onion

2 TBSP sugar

3 TBSP butter, room temperature

1½ TBSP buttermilk powder

1½ cup shredded cheese

1 package bacon bits

Make this in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, spices (including packaged mix) and butter. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add most of the cheese and mix until combined.
• Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, two hours or so.
• Turn bread to a well-floured board or counter. Divide according to your whim for bread pans or smaller loafs. Coat pans with oil. Place dough in pans, and turn over so tops are also oiled.
• Cover dough with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 hour or so.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little cheese down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to an hour. 

Fried Spaghetti and Awesome Sauce

In a cast iron frying pan, fry

2 slices bacon, chopped until it’s about halfway cooked.

Add:

1 clove garlic, chopped

¼ cup chopped sweet onion.

Cook until the bacon is nearly done; the garlic & onion should be only partly done.

Add:

1 serving of cold, leftover spaghetti. Stir it in with the onions, garlic & bacon. When it’s warm, add:

1 large dollop Awesome Sauce, pre-heated in the microwave.

Stir until the Awesome Sauce is thoroughly mixed in with the spaghetti etc. If desired, add some shredded cheese. When the whole concoction is well mixed, form it into a (thick) pancake kind of shape.

Turn the heat to medium high, and let it completely brown on the bottom. Then flip over and let it completely brown on the top.

Serve on a plate. Top with shredded cheese if you like, or maybe a fried egg. Or maybe both.

Awesome Sauce

Melt together in a medium saucepan.


4 TBSP butter, melted
3 TBSP all-purpose flour

Stir until very smooth. 
Slowly add 1 cup of warm milk, stirring constantly.

In a frying pan, melt 1 tsp butter. Add:
4 cloves garlic, chopped
½ of a sweet onion, chopped small


When they're partway cooked, add:
8 - 10 medium size mushrooms, chopped fairly small. Add more butter if needed.
Fry until everything is very soft.

When the saucepan mixture is warm, add the contents of the frying pan, and:
2 tsp low-sodium chicken bouillon paste
1½ cup shredded parmesan cheese (a little at a time)
1 teaspoon ground sage
1 teaspoon fresh thyme
½ tsp white pepper
Freshly ground pepper

The sauce will be thick, really thick. It will become thicker once it's cooled. 
It is really good for Chicken Pasta Mornay.

Mediteranean Burgers

Ingredients:

1 pound lean ground beef
⅓ cup crumbled feta cheese
¼ cup coarsely chopped fresh oregano
¼ cup coarsely chopped olives. Best if you mix green & black
2 TBSP chopped red onions
1 egg, raw
¼ cup shredded Parmesan cheese
1 TBSP fresh thyme leaves
2 TBSP fresh basil chopped
salt and pepper to taste


Muck it all together. Sorry, you want use your hands for this. Yeah, it’s a mess, but it’s worth it.

Shape it into two patties and fry it in a good old fashioned cast iron skillet. Serve on a whole wheat hamburger bun with the usual condimental accessories.

Serves two.

Brown Chicken Pasta

In your largest frying pan, heat 1½ tsp vegetable oil. When it’s hot, add:

5 medium cloves fresh garlic, smashed and chopped

⅔ sweet onion, chopped.

When they are transparent, add

1½ tsp chicken stock concentrate

1 TBSP butter

While they’re melting, mix

2 TBSP dark rye flour into

1½ cups cold milk.

Add this mixture to the frying pan.

Season with:

½ tsp dried sage,

1½ tsp Italian seasoning

⅛ tsp white pepper.

Fresh ground black pepper to taste,

Add:

½ cup Mexican cheese mix (shredded cheddar, jack & mozzarella)

½ cup shredded Parmesan cheese

While you’re making this sauce, boil 5 or 6 quarts of water, add a TBSP of salt to the boiling water, and add

1 pound whole wheat (penne) pasta.

Cook the pasta to al dente, about 9 minutes.

While those are cooking, season

1 large chicken breast relatively heavily, with

Italian seasoning

Johnny’s garlic spread seasoning

Fresh ground black pepper

Grille the chicken to 190⁰ or more. It will be almost blackened, if there’s enough seasoning on it.

Slice the chicken into medium sized pieces.

In individual bowls, layer the chicken on top of the wheat pasta. Cover with the sauce. Garnish with freshly grated Parmesan cheese. Serve very hot.

Note: A good Belgian-style amber ale like Brother Thelonious goes well with this meal. 

Mexican Pizza Bread

1½ tsp yeast
4 cups unbleached flour

1½ TBSP gluten
1 package spaghetti sauce mix (the dry mix, not the sauce)

2 tsp garlic powder

2 TBSP medium salsa

½ tsp black pepper

⅛ tsp cayenne pepper

½ tsp (smoked?) paprika

1 tsp dark chili powder

1 tsp garlic powder

½ tsp onion powder

¼ cup chopped fresh onion
No salt (oops: I added salt by habit)
2 TBSP sugar
2 TBSP butter, room temperature
1½ TBSP buttermilk powder
1 cup shredded cheese (I used a 4-cheese blend; cheddar & Monterrey Jack work well)
1½ cups 2% milk, warmed to room temperature

Make this one in the oven, not in the bread machine: The texture is better, and it cooks through better. 

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, spices (including packaged mix) and butter. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add most of the cheese and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn bread to a well-floured board or counter. Divide into two pieces (⅓ & ⅔) for bread pans, or more pieces for smaller loafs.
• Form larger portion into a rectangle; place in an oiled 9- by 5-inch loaf pan; divide smaller portion among small pans, or place on parchment paper. Cover dough with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little cheese down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 

Italian Pesto Bread

1½ tsp yeast
4 cups unbleached flour

1 package Zesty Italian Dressing mix (the mix, not the dressing)

3 tsp garlic powder

2 TBSP Italian seasoning

½ tsp black pepper
1½ TBSP gluten
No salt
2 TBSP sugar
2 TBSP olive oil
2 TBSP milk powder

1 egg
½ cup shredded Parmesan cheese 1½ cups 2% milk, warmed to room temperature

in the machine. Press go.

(Note: pesto is mostly herbs [such as the Italian herbs] and garlic mixed in olive oil)

Basic Guy Stew

2 pounds beef chuck, cubed

½ cup all-purpose flour

1 TBSP garlic powder

1 TBSP Italian seasoning

1 tsp salt

2 tsp black pepper

4 TBSP (or so) vegetable oil.

½ pound thick sliced bacon, cut into small pieces.

1 large sweet onion, medium diced

4 large potatoes, peeled and diced

4 carrots, sliced

3 stalks celery, sliced

2 tsp beef bouillion

2½ cups boiling water.

In a cast iron Dutch oven, heat oil over medium high heat.

In a mixing bowl mix together the flour, garlic powder, Italian seasoning, salt and pepper. Add a small handful of meat at a time and stir until well coated; brown the coated meat in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.

Lower heat to medium and add bacon. When the bacon is about half done, add onions. Brown onions on both sides, about 3 minutes per side. Drain excess fat from pot; it’s up to the guy cooking to determine how much is “excess.”

Add potatoes, carrots, celery, browned meat and broth (in a word, everything). Stir all together and bring to a boil. Reduce heat to low, cover and simmer for an hour or two, stirring occasionally.

For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Serve with homemade bread and either milk or dark beer. A salad would go nicely with this.

Pepper Cheese Bread

1½ teaspoon active dry yeast 

1¾ cups warm milk (105-115°F)

4 cups all-purpose flour

1½ teaspoons salt

2 TBSP sugar

¼ cup olive oil

2 TBSP chopped fresh green pepper

¼ tsp cayenne pepper

½ tsp black pepper

¼ tsp white pepper

5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups or a bit more)

1½ ounces finely grated Parmesan (3/4 cup)

1 large egg

½ cup barley flour (I added this to thicken the dough)

Make this one in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, oil. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, most of the Cheddar, and ½ cup of the Parmesan and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Turn bread to a well-floured board or counter. Divide into two pieces for bread pans, or more pieces for smaller loafs.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little Cheddar and the remaining 1/4 cup Parmesan down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 
• You may want to return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

Dave & Dave’s Tater Soup

Original recipe by Dave Hayes. Modified by David McLain

Ingredients:

4-6 slices bacon, cut small

4 medium potatoes, peeled and diced

¾ cup chopped celery 

½ cup finely minced onion

2 tsp chicken bouillon paste

½ cup potato flakes

¼ cup nonfat dried milk.

1 cup (more or less) milk or half-and-half or cream (wouldn’t that be nice!)

Pepper and possibly a very tiny amount of salt to taste

Directions:

• Cook bacon in the bottom of a Dutch oven or stockpot.
• When the bacon is done (but not crispy), add the cube potatoes, onions and celery.
• Add water, but don't quite cover the vegetables. Less is more.
• Bring to a boil and add the bouillon paste; lower heat, cover and simmer for 30 minutes, or until all of the vegetables are tender. Add potato flakes to thicken the liquid a little bit. Add dried milk.
• Using a potato masher, coarsely crush the potatoes, but don't mash them. You want chunks left.
• Add enough milk (or cream) to thin to desired thickness and add salt & pepper to taste.
• Simmer for 5 or 10 minutes more, and serve.

Chicken Pasta Mornay

Per person:

1 chicken breast, seasoned with salt, pepper, thyme and sage; grille to internal temperature of at least 160 degrees. Slice into 1/4" thick slices. Use 1/2 to 1 chicken breast per serving.

• Put a small mound of hot cooked pasta on a plate or shallow dish. In a pinch, a thick slice of toasted homemade bread will work.
• Sprinkle cooked vegetables over the pasta: broccoli or stir-fry vegetables. Veggies are optional, of course.
• Ladle on a healthy portion of Chicken Parmesan Mornay Sauce over the pasta and vegetables.
• Spread sliced chicken over sauce.

Chicken Parmesan Mornay sauce (white sauce with cheese)

2 TBSP butter, melted
2 TBSP all-purpose flour

Melt together in a medium saucepan. Stir until very smooth.

Slowly add 1 cup of warm milk, stirring constantly.

When it’s warm, add:
1 tsp chicken bouillon paste
½ cup shredded parmesan cheese
¼ teaspoon ground sage
½ teaspoon fresh thyme
Freshly ground pepper

This makes enough for three servings of Chicken Pasta Mornay.

Sprouted Almond Herb Bread

2 tsp yeast
1 cup sprouted almonds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
3 TBSP finely chopped sage
2 TBSP finely chopped oregano
1 TBSP chopped thyme
1 TBSP gluten 2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Mix together. Let it raise until it has about doubled. Divide into 8 portions & shape. Let raise a second time. Cook on parchment paper, on barbecue if you like.

Spicy Stuffed Steaks

Begin with the stuffing:

3 large cloves garlic
2 TBSP sweet onion
2 TBSP red pepper
1 TBSP fresh pineapple sage
1 tsp fresh chives
1½ tsp fresh thyme

Mince all of these ingredients finely. Mix together. Pepper to taste. Microwave on high for 1 minute (to warm them well).

Then prepare the steaks:

2 5-ounce steaks

Slice them open; I cut one side, then from there create a pouch in the center of the steak, closed on three sides by ¼” of uncut meat. Salt inside and outside.

Fill the steaks with 1/3 of the stuffing mixture in each steak. Add a large tablespoon of shredded cheese; I used parmesan, but Monterey Jack might be better. Spread the remaining third of the mixture over the top of the steaks and let them rest for 20 to 30 minutes.

Pre-heat barbecue to high. When it’s hot, add the steaks and immediately turn down to medium. Cook to medium.



In hindsight: flavor is very good. I might add some oil to the stuffing mixture, for moisture. Be careful not to undercook.

Sprouted Sunflower Wheat Bread

2 tsp yeast
1 cup sprouted sunflower seeds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
1 TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Load it into the bread machine and press go

Alfredo Hash

4 oz cooked chicken breast (leftover barbecue is excellent for this!)
4 oz cooked potato (leftover barbecued potato slices are excellent!)
Olive oil
1 tsp fresh basil and/or oregano, very finely chopped, or herbs to taste.
1 or 2 cloves of garlic, chopped
Butter for frying
3 oz alfredo sauce (I like Newman’s Own)
1 egg

Uses (2) small (cast iron) skillets or frypans.

Heat a small cast iron skillet, melt some butter and fry the garlic a little; probably doesn’t need much more than just heating up.

Dice the chicken breast and potato into ¼” cubes. Drizzle with some olive oil and add salt & pepper, and the basil & oregano. Add them to the butter & garlic as the garlic is beginning to think about getting whether it ought to begin browning. Turn down to medium heat and cover; cook unmolested for 5 or 10 minutes. Stir once and re-cover to cook several more minutes.

Heat second skillet. Melt some more butter.

Add the alfredo sauce to the hash and stir well. Turn heat down to low.

Fry an egg in the second skillet: over medium (boiled to medium will also work). When it’s done, chop it into the hash. Serve with fresh hot coffee, some orange juice and a side of toast.

Italian-ish Herb Bread

2½ tsp yeast
4 cups flour
1½ TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Herbs:
1 tsp finely chopped fresh sage
2½ tsp finely chopped fresh thai basil
1 TBSP finely chopped fresh thyme
3 TBSP finely chopped fresh oregano

Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Swirl the oil around the bottom of the pans.

Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Sprinkle interesting seeds on top and let it raise until it’s doubled, about 40 minutes.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Black Pepper Anise Seed Bread

Inspired by D & C

Load into the bread machine:

1½ tsp yeast
2 cups bread flour
¾ cup whole wheat flour
½ cup rye flour
¼ cup toasted sesame seeds
3 tsp anise seeds
1 tsp fresh ground pepper
2 tsp oat bran
1½ TBSP gluten
1½ TBSP sugar
1½ tsp salt

Mix thoroughly. Add:
2 TBSP butter
1½ cups whole milk; maybe a bit less.
Machine on Dark, fire it off, enjoy.

Review: Anise seed is strong; pepper is very faint. Make these changes:
* Replace whole wheat with all white flour recipe; perhaps the milk bread?
* Slightly more pepper: maybe 1½ tsp.
* Less anise. Maybe 2 tsp.
* Definitely make into smaller loaves, as per below:


If cooking in the oven, use the KitchenAid and these instructions:
Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Let it raise until it’s doubled.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Best Whole Wheat Bread Recipe

This is Sue's favorite whole wheat bread recipe.

1¾ tsp active dry yeast

2 cups white flour

1 cup whole wheat flour

1 cup light rye flour

¼ cup instant potato flakes

1½ TBSP gluten

2 tsp salt

1½ TBSP sugar

1½ TBSP light olive oil

1¾ cups milk, room temperature. Maybe a bit less.

Load it into the bread machine and press go.

Haupia Pudding (Sauce)

This coconut pudding, haupia, is a staple desert at every Hawaiian luau.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 6 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 tsp vanilla (if desired)

Preparation:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

The recipe can be easily modified for personal taste using more or less sugar and cornstarch.

From: http://gohawaii.about.com/od/luaurecipes/r/haupia.htm

Spicy Sloppy Joe Quesadillas

Ingredients:

• ¼ pound bacon

• ½ cup chopped onion

• ¼ cup chopped red bell pepper

• 5 cloves garlic, smashed and chopped

• 1 pound lean ground beef

• 1 teaspoon powdered mustard

• ½ cup medium salsa

• 1 can tomato paste

• 3 teaspoons brown sugar

• salt to taste

• ground black pepper to taste

• large flour tortillas

• 1 cup shredded cheddar cheese

Over a medium flame, fry the bacon until it’s crisp. Set aside and pat dry. In the bacon drippings, fry the onion and garlic. When they’re beginning to get tender, add the chopped bell paper. Continue cooking until all are tender.

Heat another frying pan on a medium-high heat, add some bacon drippings. When it’s hot, add the ground beef and break it into small pieces with spatula. Season with salt and pepper. Cook until done.

While beef is cooking, add mustard, salsa, sugar and tomato paste to the vegetables and cook over low heat. Chop the bacon into moderate size pieces.

When the beef is done, drain it well, add to the mix, and add the chopped bacon. Stir together and cook over medium low heat for 20 minutes.

Heat a large cast-iron frying pan. While the pan is heating, lay out a tortilla, and sprinkle cheese on one half. Cover the cheese with the mixture from the frying pan, and add another layer of cheese. Fold the tortilla in half covering the fillings. Fry without oil in the frying pan until the bottom begins to brown. Turn over and do the same.

Serve hot. Enjoy as it is, or top with shredded cheese, sour cream, salsa, or a combination.

Bird Seed Bread

Either use a KitchenAid or the dough setting on a bread machine.

Load into the bowl:
2 cups bread flour
¾ cup whole wheat flour
½ cup rye flour
2 TBSP toasted sesame seeds
2 TBSP cracked wheat
2 TBSP roasted pine nuts
4 TBSP millet
3 TBSP flaxseed
3 TBSP granola
1½ TBSP gluten
1½ TBSP sugar
1½ tsp yeast
1½ tsp salt
2 tsp oat bran

Mix thoroughly. Add:
2 TBSP butter
1½ cups whole milk; maybe a bit left.

Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Let it raise until it’s doubled.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Huevos Chili Pepperoni Fajitas

Per serving:
¼ cup diced onion
½ cup chili con carne
15-20 slices pepperoni, cut shoestring style
1 large egg
½ cup shredded Colby (or cheddar) cheese
1 large wheat tortilla
2 leaves romaine lettuce, sliced lengthways

Heat a tablespoon of bacon grease (or butter & oil) in a small frying pan. When it’s melted, toss in the diced onion. As soon as they start to cook, add the shoestring pepperoni shreds. Fry the mix until the onions are cooked, but not brown, about 5 minutes.

Add the chili, fry, stirring, until the chili is heated through and the onions and pepperoni are mixed throughout the chili, about 5 minutes. Crack the egg into the middle of the chili and immediately break the yolk and scramble slightly into the chili.

Begin heating the large tortilla in a large frying pan or griddle. When the bottom of the egg is cooked, scramble some more. Repeat until the egg is cooked through.

Cover half of the tortilla with half of the shredded cheese. Scoop the whole mixture onto the cheese-covered half of the tortilla. Lay the shredded lettuce on top of the chili mixture and cover with the other half of the shredded cheese. Fold the tortilla over and cook on both sides until cheese is melted and both sides are browned.

Serve immediately. Top with sour cream and salsa if desired.

Tumwater Stonehenge Bread

Combine and set aside for 15 minutes:
1/3 cup whole millet
1/3 cup bulgar wheat
2 TBSP roasted sesame seeds
2 TBSP brown sugar
4 TBSP butter
1½ cups boiling water

Load into the bread machine:
4 tsp yeast
2½ c bread flour
¾ cup whole wheat flour
1/3 cup dark rye flour
1/3 cup rolled oats
3 TBSP oat bran
2 TBSP gluten flour
2 tsp salt

When the soaking grains have reached 15 minutes and have cooled, start the bread machine. While it is beginning to mix the dry ingredients, add the wet mixture. Fire off the machine and anticipate good hearty bread!

Comment: This is a very heavy bread. Rather than cooking this in the bread machine, let the machine make the dough, shape it into loaves, let it raise, and cook in the oven.

Taco Egg Hoosh

Ingredients: Serves 2:
¼ lb bacon, diced
3 cloves fresh garlic, minced
½ cup diced sweet onions
½ lb shredded (or ground) beef
½ can (8 oz) chili con carne
¼ tsp chili powder
¼ cup chopped olives
1 jalapeno peppers, diced, drained, dried
2 large eggs
1 cup shredded Colby (cheddar) cheese
1 cup mashed corn chips (no piece bigger than 1”)

Directions:
Heat a medium cast iron frying pan on medium high and add the bacon. As the bacon starts to give off bacon grease, add onions and garlic. As the onions begin to look transparent, the bacon should be nearly done. Add the shredded beef, chili powder, and salt & pepper to taste & stir well. Fry until beef is done, stirring from time to time to keep things from burning.

Add diced jalapeno and stir for a minute or two while you’re getting the chili con carne out. Turn the stove down to medium and add the chili & chopped olives, stirring regularly until the mixture is heated through and beginning to dry. Add eggs, shredded cheese, and broken corn chips. Scramble together. Cook until eggs are completely cooked through.

Serve with a slice of lime and a cold lager beer. Unless you’re having this for breakfast; then serve it with orange juice.

Flavor Pairing Chart