3 pkg. dry yeast
1/3 c. honey
2 eggs, beaten
1 c. dry milk
2 c. whole wheat flour
4 1/2 c. warm water
1/4 c. melted shortening
12-14 c. flour
1 c. rye flour
Preheat oven to 400 degrees. Dissolve yeast in water; add honey and eggs. In large bowl mix dry milk, salt and 4 cups of flour (for whole wheat bread, substitute whole wheat and rye flour for 3 cups). Add yeast mixture and mix well. Add shortening and let stand until bubbles form (20 minutes). Add flour, 1 cup at a time until stiff.
Turn on floured board and knead until elastic. Let rise in greased bowl until double. Form into 4 loaves. Let rise to 1 1/2 inches above pan. Bake at 400 degrees for 15 minutes; reduce to 375 degrees and bake 20 minutes. Loaves should sound hollow. Cool on rack before wrapping. Freezes well. Makes 4 loaves.
Notes: Begin with whole wheat and rye flour for whole wheat bread. Bon Apetit!
1 1/2 c. cooked brown rice
1 (10 1/2 oz.) can cream of chicken soup
1 c. diced cheddar cheese
1/2 c. half and half
2 (10 oz.) pkgs. frozen broccoli
Cook broccoli; drain well. Mix other ingredients well. Layer alternately with broccoli in 1 1/2 quart casserole. Cover and bake in 350 degree oven for 25 to 30 minutes.
1 (8 oz.) pkg. elbow macaroni 1 lb. ground beef
1 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 can cream of celery soup 1 (8 oz.) carton sour cream 1 can English peas, drained
Cook macaroni according to package directions; drain. Combine ground beef, onion and seasonings in a skillet. Saute meat mixture until lightly browned; drain. Stir in cream of celery soup; cover and simmer 10 minutes. Stir in macaroni and remaining ingredients; bake in lightly greased 2 1/2 or 3 quart casserole dish for 35 minutes at 350 degrees. Serves 8.