Pioneer Stew

• Large can kidney beans (drained)
• 1 1/2 tsp chili powder
• 3 cups water
• 1 lb. ground beef, browned
• Large can crushed tomatoes (undrained)
• 1 chopped onion
• 1 can whole kernel corn (drained)
• 1 tsp salt
• 2 bay leaves
• green pepper chopped (optional)

Add all of the ingredients into a large pot and simmer for 20 minutes. Remove the bay leaves and serve with shredded cheese sprinkled on top. This may be done in a crock-pot as well.

Homemade Bread

• 1/2 cup warm water
• 2 1/2 Tbsp yeast
• pinch of sugar
• 5 cups HOT water
• 2 Tbsp salt
• 5 cups wheat flour
• 2/3 cup oil
• 2/3 cup sugar OR honey
• 6-8 cups white flour

In small bowl, put yeast and pinch of sugar in ½ cup hot tap water. In mixer, mix 5 cups hot tap water with salt and whole-wheat flour. Add sugar or honey and oil. Mix. Add yeast mixture. Mix in. Add white flour until bread dough consistency. Knead 10 minutes. Put into 4 greased loaf pans. Rise about 30 minutes. Bake at 350° for 35 minutes. Turn out on a towel and butter tops.

Garlic Cheese Biscuits - Natali Jolley

Garlic Cheese Biscuits

1/2 C shortening
2 C flour
1 T sugar
1 T baking powder
1 t. garlic salt
1/2 C shredded cheddar cheese
1 C milk
1/2 C butter

Preheat oven to 425. Put butter on 9x13 baking dish and place in oven to melt.

In the meantime - Cut shortening into flour and other dry ingredients. Add cheese and mix well. Add milk little at a time until flour is incorporated.

Drop by large spoonfuls (about 1/3 C) onto baking dish. Roll in butter to coat.

Bake for 15-18 minutes or until just beginning to turn brown. Enjoy hot!

French Bread

Starter
Combine-
1 cup flour
1 cup warm water
1/2 Tbsp. yeast
1 Tbsp. sugar

Mix and let sit for a minimum of 3 hours.

Add-
4 cups flour
1 cup warm water
1/2 Tbsp. yeast
2 egg whites
2 tsp. salt

Mix for 7 minutes-until it cleans the bowl, but is still moist like playdough. Let rise for 1 hour. Shape into two loaves and let rise for 30 minutes to 1 hour. Cook at 400 for 20 minutes. Rub with butter.

Corn Chowder

2 cups potatoes
1/2 cup grated carrots
1/4 cup chopped celery
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion
2 cup hot water
1/4 cup flour
1/4 cup butter
2 cups milk
2 cups corn
10 oz. shredded cheddar cheese
diced ham (optional)

1. Cook first 7 ingredients together in large saucepan.
2. Make a white sauce of butter, flour and milk.
3. Stir sauce until thickened and mix with the cooked vegetables. (Do not drain water.) Add corn.
4. Top with shredded cheese just before serving.
(I usually double the recipe so we can enjoy leftovers.)

Fast and Easy Cinnamon Rolls

Dough:

• 1/3 cup sugar
• 3 Tbsp yeast
• 1/2 cup oil
• 1 1/4 cup warm water
• 2 beaten eggs
• 1 1/2 tsp salt
• 4 cups flour

Filling:

• 1/4 cup butter, melted
• 1 1/2 Tbsp cinnamon
• 1/2 cup brown sugar

Icing: (this part is approximate - I just use whatever I have, but it tastes the best with the following)

• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• about 2 cups powdered sugar - or whatever amount tastes good to you - just don't over do it!

Directions:

Mix sugar, yeast, oil, and warm water until dissolved. Let stand for 15 minutes. Mixture should about double in size from rising. Add 2 beaten eggs. Mix and add the salt and flour. Add enough extra flour until the dough is soft and not sticky. Knead 5 minutes. Roll into a rectangle 1/4 inch thick. Brush dough with the melted butter. Mix together cinnamon and brown sugar, then sprinkle all over the dough. Roll it up and slice 1 inch slices. Place in an ungreased pan (try to avoid metal pans!) and let rise 10 minutes. Bake between 350 and 375 degrees (363-ish) for 10-15 minutes. Let cool a while before icing! Mix together the butter, cream cheese and powdered sugar until smooth, then spread on cinnamon rolls!

Number of Servings: Makes about 12-14 rolls

Preparation Time: About an hour to 1 1/2 hours

From: Brittany Buehler

Cheese & Broccoli Soup

• 1 onion (chopped)
• 3 cans chicken broth
• 1 jar cheeze whiz
• 1 can evaporated milk
• 2 bags California blend frozen veggies
• instant mashed potatoes (to texture)
• season salt to taste
• 1 cube butter

Saute onion in cube of butter. Thaw veggies in saucepan with water, drain & mash. Heat chicken broth in LARGE pot. When heated add evaporated milk & cheese whiz. Whisk until blended. Add veggies & onion with butter. Thicken to desired consistency with 2 Tbsp mashed potatoes at a time (allow enough time to thicken before adding more or it may end up too thick). Season salt to taste. Serve with garlic bread. Dip & enjoy!

Time: 35 minutes

Serves: 6-8

From: Emily Waltz

Yummy Garlic Bread

• 1 loaf French bread (halved the long way)
• 1 cube butter (1/2 cup)
• 1/3 tsp minced garlic
• parsley to taste
• Parmesan cheese (2 Tbsp in mixture & sprinkled on top)

Mix all ingredients other than bread, spread evenly between the two halves. Sprinkle top thoroughly with Parmesan. Broil until golden brown & bubbly.

Oven: Broil on high

Time: 3-5 minutes

Serves: 14+ slices

From: Emily Waltz