Sometimes testing out a new recipe can be a good idea, and other times, not so much. But when a new one becomes a family favorite, it makes meal time more enjoyable. For these recipes and many more visit www.hpj.com/homecookin.
Honey Wheat Kansas Bread
Pat Habiger, Spearville, Kan., submitted this recipe in the breads category of the second volume of Down Country Roads Home Cookin’ cook book. She notes this hearty whole-wheat honey bread is great right from the oven, covered with butter. It’s great toasted too.
2 cups lukewarm water
In large mixing bowl combine water, flour, yeast and sugar. Beat with electric mixer on low speed for 3 minutes, cover and let dough rise until double, about 30 minutes. The mixture will become spongy. Stir in whole-wheat flour, wheat germ, oats, dry milk, margarine, honey and salt. Mix well. Stir in sunflower nuts, then with a spoon mix in as much of the remaining flour as possible. Turn out onto a floured surface and knead in enough flour to make a moderately stiff dough. Shape into a ball, place in greased bowl, turn once. Cover, let rest for 10 minutes. Shape into loaves. Place in 2 greased 8- by 4- by 2-inch loaf pans. Cover, let rise in warm place until almost double, about 30 minutes. Bake loaves in 375 F oven for 35 minutes or until bread is golden brown.
Baked Potato Soup
Evelyn Brownlee of Liberal, Kan., entered this in the main dish category for the third volume of Home Cookin.’ She noted that if a thicker soup is desired, mash some of the potatoes while warming.
5 lbs. potatoes
Rub oil on potatoes and bake one hour. Cool in refrigerator. Cut in half and scoop out the chunks of potatoes. Brown butter and add flour, stir until smooth, add milk until it becomes roux. Add chicken broth to desired consistency. Cook all ingredients until warmed. Garnish with the cheese, sour cream, green onions and bacon.
Waldorf Party Salad
Barb Kasel of Adams, Minn., submitted this recipe in the side dish category for the second volume of Home Cookin.’
3 cups apples, diced
Combine fruit, marshmallows and nuts, toss lightly. Combine whipped cream and salad dressing, fold into fruit salad. Chill. Serves 4 to 6.