Easy whole wheat bread

This yeast bread fixes up in a snap. It also slices well and freezes well. It is especially good for toast in the morning. Make it first for hot bread with dinner and keep the rest in the refrigerator or freezer for future meals.

NO KNEAD WHOLE WHEAT BREAD

3 cups flour
2 cups warm water
2 tablespoons sugar
1 package dry yeast
 2 teaspoons salt
1/2 cup hot water
1/2 cup brown sugar
 3 tablespoons butter or margarine, melted
3 cups whole wheat flour

Mix together flour, warm water, sugar, yeast and salt in a large mixing bowl. Beat until very smooth. cover and let rise in warm place until light and bubbly, about 20 to 30 minutes.

Mix hot water with brown sugar and melted butter. Cool to lukewarm. Add to first mixture and add whole wheat flour. Mix until smooth, but do not knead. Place dough in 2 greased loaf pans and let rise until double in bulk, about 1 hour. Bake at 350 degrees F for 50 minutes. Loaves are done when they sound hollow when tapped.

Cool pans on wire rack 10 minutes. Carefully remove loaves to rack to finish cooling. Brush tops of loaves with melted butter.

Easy Skillet Jambalaya

I have rediscovered parboiled or "converted rice". It makes cooking an after work skillet dinner quick and easy.

Shrimp and Sausage Jambalaya

2 teaspoon canola or olive oil
1 cup thinly sliced scallions
1 large stalk celery, sliced
1 small green bell pepper, diced
1/3 cup fresh parsley, chopped or 2 tablespoons dried
1 lb. peeled deveined shrimp
2 cups low salt canned or home made chicken broth
1 cup converted rice
1/2 lb. low fat smoked turkey sausage, cut into half inch slices
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
pinch of salt and dash of black pepper
1 large bay leaf
1, 14.5 oz. diced tomatoes with juice

In a large, non-stick skillet, heat oil over medium heat. Add scallions, celery, bell pepper and parsley. Cook and stir for 3 minutes or until onions are tender.

Add shrimp, broth, rice, sausage, thyme, peppers, salt and bay leaf. Bring to a gentle simmer. Cover and simmer 5 minutes or until shrimp are curled, pink and opaque.

Stir in tomatoes, with juice, and bring to a simmer again. Cover, turn off heat and let stand 5 minutes. Remove bay leaf before serving. Stir well. Serves 6.

Serve with hot sauce of choice if desired.

Strawberry Pie

Strawberry Pie

Crust:
1 cup flour
1 tablespoon sugar
1/2 cup butter or stick margarine

Filling:
4 cups strawberries
1 cup sugar
3 tablespoons cornstarch

For crust: blend ingredients in a mixing bowl with pastry blender or with two knives. Press into an 8 inch pie pan. Bake at 425 degrees F for 15 minutes or until golden brown. Allow to cool at room temperature, about one hour.

For filling: Quarter 2 cups strawberries and cook with sugar and cornstarch in a 2 quart saucepan over low heat until juice is thick and clear, about 15 minutes. Let cool in refrigerator for about 30 minutes. Cut remaining strawberries in half and place in cooled crust. Pour cooked strawberries over all and refrigerate at least 2 hours before serving. Serves 6 to 8.