Ray's Chicken

Ray’s Chicken

Ingredients

         1/4 cup distilled white vinegar

         1/3 cup vegetable oil

         1/3 cup soy sauce

         1 lime, juiced

         1/2 lemon, juiced

         1/4 cup sherry

         2 tablespoons ground mustard

         2 teaspoons honey

         4 cloves garlic, crushed

         1/3 cup brown sugar

         2 tablespoons lemon pepper

         1 teaspoon dried oregano

         1 teaspoon rosemary

         1 teaspoon salt

         6 skinless, boneless chicken breast halves

Directions

1.             In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.             Preheat the grill for high heat.

3.             Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Enchilada Sauce

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin
Stir in saucepan on low heat until bubbly, then add:
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Bosch Whole Wheat French Bread

I made this bread this morning and it is delicious smothered with pesto!  I did the wheat version, and it turned out great...well at least for a bread making beginner!  
I really need to start taking pictures, so boring all text!


Bosch French Bread
4 tablespoons active dry yeast
4 cups hot water
6 tablespoons sugar
2 tablespoons salt
1 cup vegetable oil
10-12 cups of white or wheat flour
4 tablespoons gluten

1.  Place all ingredients in (Bosch) mixing bowl.
2.  Thoroughly knead on speed 3 for 4-6 minutes.  Let rise in the bowl 10 minutes, then punch down.  Punch down 4-5 times.
3.  Divide into 5 medium loaf pans, or shape in to rounds.  Slash tops with sharp knife and brush with egg wash.  Let rise until doubled in size.
4.  Bake 30 minutes at 400 degrees.

Texas Sheet Cake

Texas Sheet Cake

Put in a bowl:
2 c. flour
2 c. sugar
SAUCEPAN:
1/2 c water
5 tsp cocoa
1/2 c. margarine
1/2 c. crisco
bring to a boil add to flour/sugar
ADD:
2 eggs
1/2 c. buttermilk ( buttermilk = 1c. milk+1tsp vinegar)
1tsp. baking soda
1tsp. vanilla

Bake 400 for 20 min

FROSTING
1 cube butter
4 TBS milk
3 TBS Cocoa
bring to a boil and then add 3-4 c. powered sugar and 1 tsp. vanilla. 1 1/2 c. nuts opt.

This is a pretty popular recipe. My mom made this all the time and I just made it for the first time since she has been gone on Sunday. I kept telling all my sisters how good it tasted. Tricia said she didn't know if she had the recipe, so i posted it for her.

Holiday Bean Soup Mix

1/2 C dry kidney beans
1/2 C split green peas
1/2 C dry black beans
1/2 C red lentils
1/2 C dry red beans
1/2 C split green peas

Seasoning Packet:
1 T dried green pepper flakes
2 tsp chicken bouillion granules
2 tsp dried minced onion
1 1/2 tsp salt
1/2 tsp dried parsley flakes
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp celery seed
4 T brown sugar

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. Mix and place the seasonings in a small plastic bag. Place the packet on top of the peas. Attach a gift tag with the cooking directions.

HOLIDAY BEAN SOUP
1 jar Holiday Bean Soup Mix
2 cans (14 1/2 oz each) stewed tomatoes
1 tsp liquid smoke (opt)

Remove seasoning bag from Holiday Bean Soup Mix and set aside. Rinse beans and place in a large soup pot. Pour 4 cups boiling water over beans, cover and let soak overnight. Drain water. Add 6 cups water. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer 1 to 1 1/2 hours or until beans are tender. Add tomatoes, seasoning mix and liquid smoke. Cover and simmer for an additional 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until soup thickens.