Sourdough Bread

Ingredients: (Makes 2 loaves)
   Mix the following, cover and let sit about 4 hours (till bubble and almost double size):

  • 1 1/2 Cups Sourdough Starter (make sure it is at the peak of bubble stage)
  • 2 cups Lukewarm Water
  • 2 cups Flour
Add the following to above and mix until firm and sticky:
  • 2 Cups Flour
  • 1 Tablespoon Olive Oil
  • 2 teaspoon salt
  • 1/2 Tablespoon *dough enhancer
At this point: hand knead for about 4-5 minutes in another 1 cup flour till the dough barley sticks to platform.  OR leave mixture in the machine and mix in another 1 cup of flour till the dough is no longer sticking to the edge of the bowl. (takes about 4-5 minutes).

1. Shape into Ball and place in an oiled bowl, turn once and coat top with oil
2. Cover tightly and let raise to double size: approximately 2 hours (depending on your starter).
3.  Punch down dough, divide into 2 equally oval shaped dough
4. Put into oiled bread pans
5. Cover tightly and let raise till dough reaches edge of bread pans

6. Cook at 375 degrees for about 25 min.  (varies on oven).

*I found this gluten free Dough Enhancer - which I now use in all my breads - even if my bread is not gluten free.
3/4 C lecithin powder
3 Tablespoon pure Vitamin C powder
2 Tablespoon ground ginger
3 Tablespoon Cornstarch

Potato Salad

Boil the following for 10-15 minutes:
8 russet potatoes, 1 inch cubed
6-8 eggs
1 teaspoon of salt

1. Drain water.  Put eggs in a separate container in cold water to cool off. Rinse potatoes in cool water.
2. Add the following and stir:
   1 1/2 Cups Mayonnaise
   1 Tablespoon Mustard
   1/4 cup Pickle juice
   1/2 teaspoon salt
    1 teaspoon Chicken flavoring
    couple shakes of Parsley
   1/4 cup of finely diced dill pickles
   cut up and dice the eggs

I like this pretty juicy.  The potatoes will soak up most of the juice when it sits overnight.

Sloppy Joe's

Brown the following:
1 1/2 lb hamburger
1 onion
1/3 green or red pepper

1/4 C Ketchup
1 Can V8 juice
1 bay leaf
Salt and pepper to taste
3 shakes of chili powder

1. Simmer above ingredients for about 45 minutes.  Sprinkle lightly some cornstarch (for gluten free) or flour to thicken

Serves about 3-4 people.

Winter Squash Medley soup

1/2 Butternut Squash
1/2 Acorn Squash
2 sweet potatoes
2 russet potatoes
5 cups of chicken broth
1 Tablespoon of parsley
1 teaspoon Adobe Seasoning
Garnish with Cooked and crisp bacon or Ham

1. cut and cube squashes and potatoes.  Cook till tender
2. blend
3. Garnish.

Pretty simple and delightfully tasty!

Italian Sausage Vegetable Soup

1 lb Sausage (I use Jimmy Dean's gluten free sausage)
2 cups sliced carrots
2 Large baking potatoes - cut into 1/2 inch squares
2 Garlic Cloves, minced
4 cans (14 oz each) beef broth
2 cans garbanzo beans, drained
2 cans (14.5 oz) diced stewed tomatoes
3 Cups Water
1 teaspoon dried Italian Seasoning
2 bay leaves
2 cups julienne-cut zucchini (2-3 small zucchini)
1/2 cups Parmesan cheese, if desired

1. Cook sausage till no longer pink and drain
2. Combine sausage and all other ingredients (except zucchini and cheese) in a large cooker (6-8 quart); stir gently to mix.
3. Cook till vegetables are tender.
4. Add zucchini for another 15-20 min. Remove bay leaves, and add cheese, if desired.

About 220 Calories per bowl and 14g protein.  So dig in and enjoy!!

*Picture to come soon.


Green Chili Chicken Enchiladas


12 (medium sized) flour tortillas
2 cups cooked, shredded chicken
3 TB butter
3 1/2 TB flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis
1 small can sliced black olives
2 cups shredded cheese, divided (I had cheddar but you can use a taco/Mexican blend or Monterrey jack)


Preheat oven to 350 degrees.

Melt butter in a saucepan then whisk in flour until bubbling.  Gradually whisk in chicken broth and cook until thickened. Whisk in 1 cup cheese.  Stir until melted.  Remove from heat and stir in sour cream, chilis, olives and chicken.

Assemble and roll-up enchiladas.  Place in a 9x13 baking dish that has been sprayed with non-stick cooking spray.  Top with any left over sauce and then the remaining cup of cheese.

(*I fit 8 enchiladas in my 9x13 pan but there is enough sauce for 12.  I just use left over sauce on top but you could use a second dish or try to squish more in together.)

Bake for 20-25 minutes until bubbly and toasty!


Mark's Chip Dip

Mark's long-awaited chip dip is here!  This is a family favorite for sure!
In a skillet, brown together:
  • 1 to 1 1/2 pounds ground beef
  • 1 pound ground sausage
  • 1/2 onion, chopped
Drain the grease then put into a crock pot with:
  • 1 jar salsa - 24 ounces
  • 2 cans Rotel tomatoes (diced tomatoes with chilis in the can)
  • 1 can Mexican stewed tomatoes
  • 1 can diced green chilis
  • 32 oz Velveeta cheese, cubed
Simmer altogether in a crock pot until warmed through.  Enjoy with your favorite tortilla chips!