KUCHEN
1 c. milk (dry granules + water to make the cup)
4 c. flour
1 1/2 qtrs butter
3/4 c. sugar
6 egg yolks
2 pks dry yeast
Follow directions on yeast pkg.
Thoroughly mix dry yeast with 1 1/3 cup flour
and all other dry ingredients (include milk granules).
Heat water with butter
over very low heat until very warm (120 - 130 degrees).
Add liquid to dry
ingredients.
Beat for 2 minutes at medium speed scraping bowl.
Add 1/2 c.
flour and add egg yolks.
Beat for 2 minutes on high speed.
Stir in rest of
flour.
Let rise, punch down, knead and let rise again. Bake at 375 for 30 - 45 min.
VEGETABLE CHILI
2 medium-sized green peppers
1 medium-sized onion
1 medium sized zucchini (about 10 ounces)
1 medium sized yellow squash (10 ounces)
2 TBS salad oil
2 TBS chili powder
1 TBS sugar
1/4 tsp salt
1/4 tsp ground red pepper (optional)
2 14 1/2 to 16 ounce cans stewed tomatoes
2 15 1/2 to 19 ounce pinto beans
2 15 1/2 to 16 ounce black beans
1 4-ounce can chopped mild green chilis
2 cups fresh, frozen or canned corn (vacuum packed)
ABOUT 45 MINUTES BEFORE SERVING
1. Chop green peppers and onion. Cut zucchini and yellow squash
lengthwise into quarters; cut each quarter crosswise in 1/2 inch slices.
2. In 5-quart Dutch oven over medium heat, in hot salad oil, cook
green peppers and onion until tender. Add zuchinni, yellow squash
chili powder, sugar, salt , and ground pepper; cook 1 minute.
3. Add remaining ingredients, including liquid; over high heat bring to boiling.
Reduce heat to medium low; simmer uncovered 20 minutes. Makes 10 servings.