Whole Wheat Bread by Suzanne B.

4 C warm water (85-100 degrees)
1 T salt
1/3 C oil
1 C honey
1 1/2 T dough enhancer
2 T yeast (active dry)
1/2 C wheat gluten
7 C whole wheat kernels (approx. 9 C ground)
*I prefer white wheat.  You can mix red & white together

Place water, salt, oil, honey, dough enhancer, wheat gluten and yeast in electric mixing bowl with dough hook (i.e. Bosch mixer).  Mix until blended.  Add 9 C of freshly ground flour.  Mix.  Add just enough extra flour so that the dough does not stick to the edges.  Allow mixer to knead the dough for 12 minutes on low speed.  Remove kneaded dough from mixer and place on buttered surface.  Separate into 4 equal parts.  HSape dough and place in greased bread pans and ocver with lint free cloth.  Let rise for at least 1 hour until doubled.  Bake for 25-30 minutes @ 325 degrees.  Remove immediately from bread pans and cool on cooling rack.

Dough enhancer - keeps bread from crumbling
Gluten flour - gives bread a chewy texture

Lion House Rolls - Rachel B.

2 cups warm water (110 - 115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tbs dry years
1/4 cup sugar
2 tsp salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so that melk dissolves.  Add the yearst to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.  Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.  Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.  The dough will be getting stiff and you may n eed to remove the bowl from the mixer and mix in the remaining flour by hand.  Add approximately 1/2 cut of flour and mix again.  (This can be done by hand or mixer.)  The dough should be soft, not overly sticky, and not stiff.  (It is not necessary to use the entire amount of flour.)  Scrape the dough off the sides of the bowl and pour approximately one tablespoon of begetable oil all around the sides of the bowl.  Turn the dough over in the bowl so it is covered with the oil.  (This helps prevent the dough from dtying out.)  Cover with plastic and allow to rise in a warm place until double in size.  Sprinkle a cutting board or counter with flour an put the dough on the flour.  It is now ready to roll out and cut into desired shape and size of rolls.  Place on greased (or parchment lined) baking pans.  Let rise in a warm place until the rolls are double in size (approx. 1- 1 1/2 hours).  Bake in a 375 degree oven for 15-20 minutes or until they are browned to your satisfaction.  Brush with melted butter while hot.  Yeilds 2 to 2 1/2 dozen rolls.

EASY FRENCH BREAD - Annie K.

2 1/2 cups of very warm water
2 T    sugar
2 T    yeast
2 T    vegetable oil
1 T    salt
6       cups of flour

Proof yeast with water and sugar.
Add remaining ingredients.
Beat vigorously for 2 to 3 minutes.
Let rest for 10 minutes, then beat again.
Repeat rest process 5 more times.
Turn dough onto floured board.
Knead until dough can be handled.
Divide dough in half.
Roll dough into a 9" x 12" rectangle.
Roll like a jelly roll and pinch edges.
Cover and let rise for 30 minutes.
Cut 3 gashes at an angle on top of loaf.
Brush entire loaf surface with beaten egg.
Bake at 350 for 25-30 minutes.

Chicken Taco Soup

48 oz can white beans

4 cups cooked shredded chicken (6 breasts)

2 medium onions

4 garlic cloves

1 T olive oil

2-4 cans copped green chilies

¼ t cayenne pepper

6 cups chicken broth (5 cans)

2 t ground cumin

1 cup shredded Monterey jack cheese



Cook chicken with one cup of water and chopped onion in crock pot 6 to 7 hours prior (so it will shred). Combine all other ingredients and simmer 1 hour to warm.



Serve with lime chips, jack cheese, lime wedges, avocado, and cilantro.

From Rachel B. (I got to partake of this delight! So yummy!)