Bread

I got this recipe from Shelley. It is delicious and fluffy. And really easy.

1/2 cup warm water

3 (.25 oz) packages active dry yeast (2.25 tsp = one .25oz pkg)

1/4 cup flour

1 tablespoon white sugar

2 cups quick cooking oats

2 cups whole wheat flour

4 1/2 cups warm water

1 1/2 tablespoons salt

2/3 cup brown sugar

2/3 cup vegetable oil

10 cups flour

Directions:

1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup flour and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2. Measure oats, 4 and 1/2 cups warm water, whole wheat flour, salt 2/3 cup brown sugar and cup oil into the mixing bowl. Mix on low speed with a dough hook for 1-2 minutes. Increase speed slightly and begin adding flour 1/2 - 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4. Divide dough into 6 pieces. Shape loaves, and place in greased 8x4 inch pans. Let rise until dough is 1 inch above the rim of the pans, usually 1 hour.

5. Bake at 350* for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn our onto wire racks to cool completely.

Beef Stew Provencal

3 pounds boneless beef chuck

Marinade:

1 navel orange

1 and 1/2 cups dry red wine (or beef broth or cranberry juice)

1 and 1/2 tablespoons dried thyme

Stew Ingredients:

1/2 cups all purpose flour

salt

1/4 teaspoon pepper

1 leek (8oz), washed

1/4 cup butter

2 tablespoons olive or salad oil

10 small white onions (3/4 lb), peeled

1 garlic clove, crushed

2 bay leaves

1 can (1lb 12 oz) tomatoes undrained

4 zucchini (1 and 1/2 pounds), washed

12 ripe olives

chopped parsley

1. Wipe beef with damp paper towels. With sharp knife, cut into 1 and 1/2 inch cubes. Make Marinade: with parer cut strip of orange peel 1 inch wide and 3 inches long. In a large bowl, combine orange peel, red wine and thyme. Mix well. Add beef and toss to coat well.

2. Refrigerate, tightly covered, 2-3 hours. Drain well; reserve marinade and peel. On waxed paper, coat beef cubes with flour mixed with 1 tablespoon salt and the pepper; reserve remaining flour mixture. Trim the leek. Cut off the root, tips and mos of the dark green.

3. With a sharp knife, slice leek crosswise, 1/8 inch thick (this should make 1 cup). In a 6 quart dutch oven, heat butter and oil over high heat. Add beef cubes in a single layer (do not overcrowd). Saute beef over medium heat, turning to brown it on all sides.

4. With tongs, remove beef to bowl as it browns. Continue browning rest (takes about 1/2 hour in all). Add leek, onions and garlic to drippings; cook, stirring, until golden- 10 minutes. Remove. Return beef to Dutch oven. Add bay leaves, tomatoes and marinade.

5. Stir until well combined. Bring to boiling; reduce heat and simmer, covered (place a sheet of wax paper on top, under lid, to catch any liquid), 1 hour. Pare strip of peel around potatoes. Slice zucchini 1 inch thick. Add onions, leek and potatoes to beef.

6. Cook 40 minutes, covered. Add zucchini and olives; cook 20 minutes, or until vegetables are tender. Stir the flour into 1/4 cup water until smooth. Stir into beef. Simmer, uncovered, 10 minutes; stir occasionally. Add parsley.

Serves 8

Fish Au Gratin or Fiske Grateng

This is a Norwegian recipe that Kaleb grew up with. It is the only fish that they could get Korinne to eat willingly.

1 pound Cod fillets

1/2 cup butter

1 and 1/2 cups flour

2-3 cups milk

1/4 tsp onion powder

1 tsp salt

1/4 tsp pepper

4 eggs, separated

1 pound shredded Monetary Jack cheese

Cook fish about 15 min in a little water. Drain and let cool completely. You may do this early in the day. Melt butter in a 2-quart saucepan. Add the salt, pepper and onion powder to the butter. Add the flour all out once. Stir carefully, then vigorously. Add milk a little at a time to make a thick white sauce, about 1-1 and 1/2 quarts. Whip egg whites until stiff. Meanwhile, add egg yolks to white sauce one at a time. Tear fish apart and add to sauce. Gently fold in egg whites. Spread mixture evenly into two cake pans. Sprinkle generously with grated cheese. Bake at 400* for 40minutes or until done. Serve with boiled potatoes and salad.