Pam Cooking

Soft and Squishy all week long. This is currently being made every week instead of buying bread...cuz the Food Storage whole wheat and dry canned milk has got to got to go. We eat about one recipe a week. It is my only whole wheat bread now. Makes 4 good size loaves. Freeze well cooked or raw. Tips: 1) MUST RISE TWICE. 2) Can't be cooked too long. 20 minutes max or gets dried out, but 15 is too short I found out this week. 3) I always add gluten. 1 bag of gluten about 3 cups has lasted me 4 years. 11/10/09 So I have started using white wheat from my food storage, which is lighter and makes it less dense, and no molasses, which I ran out of and I found taste better. It needs to cook for at least 25 minutes, today was 20 minutes, and it was WAY to squishy for me. Whole Wheat Bread—V From: Malinda Hansen Dissolve 2 T. yeast in ½ cup very warm water 4 cups hot water 1 cup powdered milk 1 T. salt 1/3 cup molasses (if I don’t have molasses, I just double the honey) 1/3 cup

adapted from Allrecipes.com ...made this today for dinner...already ate 2 bowls and it is only lunchtime. Can you tell I am going through my food storage (canned clams) INGREDIENTS 3 (6.5 ounce) cans minced clams 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter (used margarine, tasted great) 3/4 cup all-purpose flour 1 c. condensed milk 2 c. whole milk 1/4 c. ham 1 1/2 teaspoons salt ground black pepper to taste

Black Bean and Spinach Tamales From Whole Foods recipes. Add to Shopping List Add to Shopping List Select a shopping list Create a new list Name for new list: Cancel Items to add: Tamale Wrappers" checked="checked" type="checkbox"> Tamale Wrappers 75 corn husks or alternatively, banana leaves, cut into 4x6-inch rectangles Boiling water Filling" checked="checked" type="checkbox"> Filling 2 tablespoons canola oil 2 teaspoons cumin powder 1/4 teaspoon cayenne powder 2 cups finely chopped onion 1/4 cup minced garlic 1 jalapeño, finely minced 1 teaspoon sea salt 1 teaspoon black pepper, preferably fresh ground 2 (14-ounce) cans black beans, rinsed and drained 1 pound frozen spinach, thawed completely Masa" checked="checked"

From Betty Crocker Cookbook These are a staple in my home. Even better when I have the most delicious garden green bell peppers outside. Very southern. Bacon and cornbread freeze well so it doesn't take too long to throw together. 6 pork chops 4 slices bacon 1 med. onion 1 small green pepper 1 c. cornbread stuffing 1/2 c. water 1/2 c. shredded cheese 1/2 tsp. seasoned salt 1/4 tsp. pepper Cook bacon. Stir in onion and pepper. Cook 2-3 minutes. Drain. Stir together stuffing, water, veggies, bacon, cheese. Stuff pork chops. Sprinkle seasoned salt and pepper on both sides and brown. I dump the remainder of the stuffing over the top. Cook covered 45 minutes, uncovered 15 minutes at 350F.

Black Bean Burger via whole Foods recipes, delish....but could be a little more firm, I'll try rice instead of breadcrumbs next time. Great flavor though.