Amish White Bread

2 cups warm water
2/3 cup White sugar
1 1/2 TBSP active dry Yeast
1 1/2 tsp salt
1/4 cup oil
6 cups flour

1. In a large bowl dissolve sugar in warm water and then add yeast. Allow yeast to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour one cup at a time. knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat cover with a damp cloths. Allow to raise until doubled in bulk about one hour.
3. punch dough down. Knead for a few min. and divide in half. Shape into two loaves and place into two well oiled 9x5 loaf pans. Allow to raise 30 mins or until dough is 1 in. about pan.
4. Bake 350 for 30 min

Zucchini cupcakes with Carmel frosting

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.

Really easy bread sticks

1 cup Warm water
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast

1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.

Salsa Chicken over rice

2 cups of cooked rice
1 TBSP vegetable oil
1 lb skinless chicken breast, cut into strips
1 medium onion
1 small red bell pepper
1 cup Chunky Salsa
1/2 cup shredded Mexican blended cheese
sour cream (opt)
chopped fresh cilantro (opt)

Heat oil in large skillet over medium heat. Add chicken, onions, and bell pepper; cook until chicken is no longer pink.

Stir in Salsa bring to boil. Remove from heat sprinkle with cheese. Cover and let stand for 5 min until cheese is melted.
serve over rice. Garnish with sour cream and cilantro.

Strawberry muffins

1/4 c. Oil
1/2 c. Milk
1 egg
1/2 tsp Salt
2 tsp Baking powder
1/2 c. Sugar
1 3/4 c. Flour
1 c. Strawberries
Preheat oven to 375
In a small bowl mix oil milk and egg. Large bowl mix flour, salt, baking powder, sugar, and toss in chopped strawberries. Mix both bowls together and bake.

Chicken Tetrazzini

Chicken Tetrazzini

8oz spaghetti or linguine
2 cups of fresh mushrooms
1/2 cup of green onions ( I used regular and it tasted fine)
2 tbsp Margarine
1/4cup flour
1/8 tsp ground pepper
1/8 tsp nutmeg
1 cup chicken broth
1 cup milk
2 cups chopped chicken or turkey
2-3 tbsp of sherry
1/4 cup Parmesan cheese
1/4 cup almonds (optional)
2 tbsp parsley

1. cook spaghetti or linguine.
2. In another sauce pan cook mushroom and onions i margerine until tender. Stir in flour, pepper, and nutmeg. Add Chicken broth and milk all at once cook until thick and bubbly. Add chicken and sherry and half or Parmesan, toss in spaghetti.
3. Transfer to a baking dish sprinkle with remaining cheese and almonds. bake at 350 for 15 to 20 minutes. sprinkle with parsley when finished.

Prepared and tested to be yummy by Jeni, and can be found in the BHG Cookbook.

Chicken Enchiladas

10oz can chicken drained
1/3 cup green taco sauce
2/3 cup sour cream
Flour tortillas
16 oz can refried beans
1 cup of cooked rice
1/2 cup salsa
2 tablespoons mayonnaise

Mix the chicken, taco sauce and 1/3 cup of sour cream. In each tortilla: Spread beans, cover with rice then chicken mixture, top with cheese, Roll the tortillas tucking in both ends and place in glass baking dish.
Mix the remaining sour cream, salsa and mayonnaise. Pour mixture over tortillas and sprinkle with cheese. Cover with aluminum foil and bake at 450 for 17-20 min