Bread

Mix:

4 1/2 cups warm water

1 1/2 tablespoons brown sugar

4 1/2 tablespoons yeast

 

When the yeast in "foamy" stir in:

1 cup honey

1 cup olive oil

1 1/2 tablespoons salt

3 1/3 cup quick oats

 

Knead in the flour:

12 cups freshly ground white wheat flour (If you do not have white wheat, you can use 10 cups of hard red wheat flour with 2 cups of bread flour.  Or you Can use 13 cups of bread flour for white bread)

 

I usually add all of the flour except for one cup.  As I need the dough I will slowly incorporate the 1 cup.  It is good to have the dough a little sticky so I usually do not use the complete remaining one cup of flour.  Knead approximately 10 minutes.  (I start counting when I start to add the flour!)  Grease 5 loaf pans.  Shape the loaves and place in pans.  Let rise until doubled-about 30-40 minutes.  Bake at 350 for about 24 minutes for wheat loaves, 27 minutes for white loaves, 11-14 minutes for small rolls.  Cook whole wheat bread until just before it looks done; cook white bread a couple of minutes beyond looking done.  Cool and racks and store in bread bags.  This bread freezes great! 

Blueberry Pie

Crust:

2 1/4 cups flour

1 teaspoon salt

1 Tablespoon sugar

10 Tablespoon butter, frozen and cut into chunks

8 Tablespoons vegetable shortening frozen

1/3-1/2 cup ice water

Combine flour, salt, sugar, butter, and shortening.  Blend just until mixed.  Leave chunks of butter-mixture will not be uniform.  Stir in water little by little.   Dough should hold together and not be sticky.  Roll into a ball, wrap in plastic wrap, and refrigerate 1/2 hour.

Filling:

3 pints blueberries, rinsed and drained.  1 cup sugar

2 teaspoons lemon juice

3 Tablespoons quick cooking tapioca

Mix all ingredients together and let stand 15 minutes.  Divide dough into 2 pieces.  Roll out and top with 1 tablespoon unsalted butter, cut into small chunks. Add blueberry mixture and bake 400 20 minutes.  Turn heat down to 350 and bake till pie bubbles, approximately 40 minutes.

Salsa

3 28oz. cans of ready cut tomatoes

2 4oz. cans diced green chilies

2 8oz. cans tomato sauce

1 bundle of diced green onions

5 cloves garlic, minced

1 Tablespoon lawry's seasoned salt

1 teaspoon dried crushed red chili peppers

1/2 teaspoon red cayenne pepper

1 bunch cilantro, chopped then blend with tomato sauce in blender

Mix all ingredients and store in refrigerator.