Honey Whole Wheat Bread

INGREDIENTS:

1 1/8 cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast

DIRECTIONS:

Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.

Submitted by: Kathy Nowell

Mexican-Style Garlic Bread

INGREDIENTS:

1 loaf garlic bread (1 lb loaf)
13 ounces shredded cheddar cheese
1 cup mayonnaise
2 tablespoons chopped onions
garlic powder
2-3 green onions with tops, chopped
4 ounces chopped black olives
chopped jalapeno peppers, to your taste
1/4 cup melted butter

2 half loaves Change size or US/metric
30 minutes 5 mins prep

DIRECTIONS:

Split bread lengthwise in half.
Combine cheese, mayonaise, onions, dash of garlic powder and olives in a bowl.
Add desired amount of jalapenos, mix well.
Spread mixture on each half of bread.
Drizzle with melted butter.
Place on baking sheet or heavy duty foil.
Bake at 350 for 15-20 minutes until bubbly, or on grill til bubbly.
If in oven change to broil and broil for 5 minutes til light brown.

Cioppino, Seafood Stew

INGREDIENTS:

2 cups onions, chopped
1/2 cup green peppers, chopped
6 cloves garlic, minced
1/2 cup olive oil
1 (35 ounce) can tomatoes with basil
1 (6 ounce) can tomato paste
2 cups red wine
1 lemon, thinly sliced
1 cup parsley, chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 lbs boned sea bass or scrod fish, cut in 2 inch pieces
3 (1 1/2 lb) lobsters, cut up
1 lb shrimp, shelled and cleaned
12 hardshell clams, scrubbed
24 mussels, scrubbed
garlic bread

6 servings Change size or US/metric
1 hour 10 minutes 30 mins prep

DIRECTIONS:

Saute the onion, green pepper and garlic in olive oil in large pot.
Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
Bring to boil and simmer 20 minutes.
Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
Sprinkle remaining parsley on top.
Serve in soup plates from the pot it was cooked in.
A nice touch is a piece of garlic bread in each soup plate as a blotter.
Have plenty more bread to pass.