Copyright©2007- 2010 Donna Goff

Saturday, March 22, 2008

Sherrie Goff's Salsa Bean Dip

This was the yummy bean dip that Sherrie served at Jennifer's bridal shower.

2 Cans Black Beans
2 Cans Kidney Beans
2 Cans Corn
3-4 Tomatoes
3 Avocados
1 Small Bottle of Zesty Italian Dressing, or a bottle of Zesty Italian made from the packet (I make mine with Raspberry Vinegar), or my variation of this recipe, I use Kraft's Sun Dried Tomato Vinaigrette.

Drain cans, cube tomatoes and avocados, combine all ingredients and mix well. Serve with chips, on a salad, or in a tortilla wrap.

Donna's Notes:

When using the Zesty Italian in recipies on this blog, I usually do not buy the bottled Zesty Italian. I but the dry Zesty Italian packets and mix it up using raspberry vinegar or red wine vinegar. For those concerned about "wine" in red wine vinegar, you need to understand that all vinegars are a result of the next stage in the fermentation process of wines, cider, beers, fermented fruit, etc. and are no longer alcoholic.

Thursday, March 13, 2008

100% Whole Wheat Bread

This was the bread I made by hand, before I was married and until I bought a Bosch. I still like this recipe because it is full of flavor. I always made this with hard red winter wheat.

Ingredients:
3 cups milk or water*
3 Tablespoons oil
½ cup honey
1/4 cup molasses
2 Tablespoons active dry yeast
1/4 cup lukewarm water
6-7 ½ cups whole wheat flour

*water brings out the flavor, milk adds protein and calcium.

Directions:
Combine milk, oil, honey and molasses in a saucepan. Heat and stir until blended; remove from heat and cool until lukewarm. Dissolve yeast in 1/4 cup of warm water (if you use the cup you measured the honey and molasses in it will bubble faster. Pour liquids from the sauce pan into a large bowl and add yeast. Stir in 3 cups of flour, beating well to develop the gluten. Stir in remaining flour and turn on to a well floured board. Knead thoroughly, until dough is smooth and elastic. Turn into well oiled bowl, turning once to coat. Cover with a damp cloth and let rise 1 hour. Punch down, form two loaves, place in two well greased bread tins; let rise covered, 45 minutes. Bake at 375 F for 45 minutes, or until loaf sounds hollow when thumped. Remove from pan, brush with butter or oil, cover with a cloth until cool.

This will keep for a week in the fridge if stored in a plastic bag. If it gets crumbly, just toast it.

If using for sandwiches, do not let over rise or it will have holes!