Cooking with Janet

A great tasting soup from my dear friend Kathy Allan.

1/2 large onion, diced
3 garlic cloves, diced
1/8 tsp red pepper
½ tsp cumin
½ tsp thyme
2 cans chicken broth
1 large can diced green chilies
14 oz diced tomatoes
28 oz black beans drained and rinsed
Rice, cooked
Cilantro
Sour Cream
Lemon Slices
Sauté the onion, garlic, and pepper in olive oil. Add and bring to a boil the herbs, broth and chilies. Add tomatoes and beans and simmer for 1 hour.

Serve over cooked rice with fresh cilantro, sour cream and lemon slices. Don’t skimp by forgoing the fresh lemon and cilantro.

3 sugar 1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 eggs
6 oz Vanilla Yogurt
¾ C water
3 T butter melted
1 ¾ c sliced fresh strawberries
1 C strawberry syrup warmed

Heat griddle or skillet over medium heat (375) Grease griddle with vegetable oil if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, yogurt and water with wire whisk; beat in butter. Pour egg mixture all at once into flour mixture; stir until moistened.

For each pancake, pour slightly less than ¼ cup batter from cup or picture onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly onto puffed and dry around edges. Turn and cook other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with ¼ C sliced strawberries and about 2 T syrup.

Hearty Rye Bread by JaDene Denniston

1 Tablespoon Yeast
1/2 Cup Warm Water
2 Cups Sifted Rye Flour
3/4 C Dark Molasses (or 1/2 C Molasses & 1/4 C Honey
1/3 C Shortening
2 tsp Salt
2 C Boiling Water
6-6 1/2 Cups Bread Flour

Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend. Cool to lukewarm. Add yeast water. Gradually stir in flour to make a soft dough. Mix well. Turn out on a wll-floured surface. Cover and let rest for 10 min. Kneadd until dough is smooth and satiny (about 10 min) Place in greased bowl, turning to grease dough. cover. Let rise until doubled (1 1/2 - 2 hours)

Punch down, Cover and let rused until doubled (30 min) Turn out on a lightly floured surface and divide in 3 equal parts. Shape in 3 round loaves and place on greased baking sheets. Cover, let rise until almost double (1 hour) Brush loaves with slightly beaten egg. Bake in over at 350 degrees for 35-40 min.

Grease pans well with butter. Bake at 350 degrees for 1 hour.

1/2 cube butter
3 Tbsp canned milk
2 Tbsp Cocoa
1 tsp vanilla
1/2 box powdered Sugar

Melt butter and add sugar. Combine next 5 ingredients (cocoa, salt, syrup,e ggs and vanilla) with sugar mixture and stir well. Blend in flour. Pour into greased 9×13 inch cake pan. Bake at 350 degrees for 35 minutes.

Frosting: Melt butter in pan. Add milk and cocoa and cook over low heat do slight boil. Take off head and add vanilla and powdered sugar. Beat until smooth.