August Preparedness Newsletter

Download Newsletter HERE...

Bean Recipes

How to cook beans:

Rinse and pick over the beans, looking for rocks or bad beans.  Soak the beans in a large bowl of water and cover for a few hours or overnight. Drain.  Add flavor if desired (use oil, onions, garlic, carrots, etc.  Beans can be a meal themselves!)  Cover with water and bring to a boil.  Once boiling, reduce heat and simmer until the beans are as tender as you like.  Salt 3/4 of the way through.  Drain, or serve with the liquid.  (The liquid from the pot can also be used as a soup base.)

Quick-soak method:

Rinse beans in cold water.  Put them in a large pot and cover with about 3 inches of cold water.  Bring almost to a boil (small bubbles appear around the edges of the pot), cover, and remove from heat.  Let sit for 1 hour.  Drain.  Beans are ready to cook.

Refried Beans

2 1/2 cups of dry pinto beans (about 1 lb.)

3 Quarts water

1/2 cup chopped onion (optional)

2 Tbsp olive oil or bacon fat

1/4 cup water

Salt to taste

Cheddar Cheese (optional)

Rinse the beans in water and remove any small stones pieces of dirt, or bad beans  Cook the beans in water. (see above) strain beans from cooking water.  Add onions and oil/fat to a wide, sturdy, frying pan on medium high heat.  Cook onions until translucent.  (Note the onions are optional, you can skip them if you want.)  Add the strained beans and about 1/4 cup of water to the pan.  Using a potato masher, mash the beans in the pan, while you are cooking them, until they form a rough puree.  Add more water if necessary to keep the fried beans from getting too dried out.  Add salt to taste.  Add a few slices of cheese, or grated cheese, if you want.  

Layered Bean & Rice Casserole

3-4 tablespoons oil

3/4 cup water

1-2 cups sliced fresh mushrooms (can use canned)

2 green bell peppers, chopped

1 large onion, chopped

2-3 fresh, minced, garlic cloves (or more if desired)

1 (28oz) can undrained canned tomatoes

1 (19oz) can red kidney beans, drained

3/4 cup long grain rice (uncooked)

1 tbsp chili powder

2 tsp cumin

1/8 - 1/4 tsp cayenne pepper

1-2 shredded mozzarella cheese

Set oven to 350 degrees F.  In a large skillet or Dutch oven, heat the oil with water over medium heat.  Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).  Add in tomatoes (with juice, and slightly broken up), beans, rice, chili powder, cumin and cayenne; mix to combine.  Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.  Transfer to a large greased baking dish.  Sprinkle with mozzarella cheese over top.  Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave on high for 2 minutes).

Cream Soup (using beans)

White Beans

Water

Grind some white beans to flour.  Use 2 tablespoons white bean flour per cup of liquid for thin soups, 3 tablespoons for medium and 4-5 tablespoons for thicker soups or gravies.  Add whatever flavoring and cooked vegetables and meats you choose.

Hummus

1 (15oz) can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

1/4 cup tahini (sesame seed paste)

half of a clove garlic, minced

2 tbsp olive oil, plus more for serving

1/2 -1 tsp kosher salt (to taste)

1/2 tsp ground cumin

2-3 tbsp water

dash of paprika for serving

Combine tahini and lemon juice in food processor.  Process for 1 minute.  Scrape sides and bottom of bowl then turn on and process for 30 seconds.  Add olive oil, garlic, cumin and salt.  Process for 30 seconds.  Scrap sides and bottom of bowl and process for another 30 seconds.  Open can of chickpeas, drain liquid, then rinse will with water.  Add half of the chickpeas to the food processor and process for 1 minute.  Scrape sides and bottom of bowl, add remaining chickpeas, and process for 1-2 minutes or until thick and quite smooth.  Add water by tbsp until desired texture and thickness is achieved.  To serve, drizzle with olive oil and sprinkle with paprika.

Chili

2 pounds ground beef

2 cloves garlic, chopped

1 (8oz) can tomato sauce

2 tbsp chili powder

1 tsp ground cumin

1 tsp ground oregano

1 tsp salt

1/4 tsp cayenne pepper

1 (15oz) can kidney beans, drained and rinsed

1 (15oz) can pinto beans, drained and rinsed

shredded cheese

chopped onions

tortilla chips

lime wedges

Place the ground beef in a large pot and throw in the garlic.  Cook over medium heat until browned.  Drain off excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.  Stir together well, cover, and then reduce the heat to low.  Simmer for 1 hour, stirring occasionally.  If the mixture becomes overly dry, add 1/2 cup water at a time as needed.  Add the beans and simmer for 10 minutes.  Served with shredded cheddar, chopped onions, tortilla chips and lime wedges.

Bean Dip
1 (16 ounce) can refried beans
2 cups shredded cheddar cheese
1 (1 ounce) package dressing mix
1 cup sour cream

Combine beans, cheese, ranch dressing mix, and sour cream.  Heat the mixture over a medium heat, stir until the ingredients are well blended and warm.

July Preparedness Newsletter

download newsletter at: https://www.dropbox.com/s/gwrhz6qeyczdzwt/julynewsletter.jpg

Vital Records/Information for Collection and Storage

• Emergency phone numbers (police, fire, city, doctors, etc.)
• Family emergency plan pages
• Neighborhood/Ward Block plan pages
• Doctors/Specialists business cards
• Dental Records
• Second set of insurance Cards
• Copy of health insurance policy
• Immunization records
• Prescription Medications
• Auto insurance policies
• Car titles, leases, warranties, repairs.  Include documents for recreational vehicles.
• Emergency Radio Stations in your cars
• Church membership records
• Church certificates, ordinances, patriarchal blessing
• Ward/Stake directory
• Diplomas
• Class schedule of family members still in school
• Maps of school and school calendar
• School transcripts
• Your Resume
• Employment information
• Retirement, pension, profit sharing plans
• Wage statements and copy of most recent paycheck stub
• Annual social security statement
• Estate planning, Advanced directive, Durable power of attorney
• Health care information
• Financial power of attourney
• Funeral home contracts and plans
• Family information section: Fill out Child ID and DNA cards
• Pictures of Family 
• Adoption, Birth citizen ship, Divorce, Marriage, Death Certificates
• Color Copies of drivers licences
• Military Record of Service Papers
• Color Copies or Original copies of passports
• Copies or original social security cards
• Fingerprint cards for each family
• Any and all legal documents
• List of bank accounts and information
• List of credit card numbers and information
• Investment, Annuity contracts, Bonds, CD's, IRA's
• Tax Returns for the last 3 years
• Safety Deposit Box information
• Stock Certificates, Mutual Funds, Money Markets, Tax Returns
• Print copies of indes, pedigree charts and family group sheets
• Records of home repair, maintenance, passwords and home owner's insurance
• Mortgage statements and appraisals
• Property Tax Bills
• Land Survey and Title Policy

Other items to include with Vital documents

• Extra copy of key for house and cars.
• Table of contents to easily find something (try using labels, tabs or dividers)

Pasta Recipes:

Marinara Sauce

1 (15oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (6 oz) can tomato paste

2 TBS sugar (more or less according to taste)

1/2 tsp basil

1/2 tsp oregano

1/2 tsp black papper

1/2 tsp salt

1 tsp crushed red pepper flakes (more or less according to taste)

Combine all ingredients in a pan, stire, simmer, cover and continue to simmer for 20-30 minutes.  Season again to taste.  Serve over pasta of choice.

Pasta Salad

1 (16oz) package uncooked pasta

1 (16oz) bottle italian dressing

2 cucumbers chopped

6 tomatoes, chopped

1 bunch green onions, chopped

4 oz. parmesan cheese

1 TBS italian seasoning

Cook pasta according to package directions, until al dente, and drain.  Toss pasta with the other ingredients. Cover and refrigerate until serving.

Pasta Primavera

2 TBS cornstarch

1 (14 oz) can chicken broth

1 tsp dried oregano

1/4 tsp garlic powder

2 cup broccoli florets

2 medium carrots, sliced

1 medium onion, cut into wedges

1 medium tomato, diced

4 cup cooked thin spaghetti

3 TBS grated parmesan cheese

Mix cornstarch and 3/4 cup broth.  Mix remaining broth, oregano, garlic, broccoli, carrots and onion in sauce pot.  Heat to a boil  Cover and cook over low heat 5 minutes or until vegetables are tender.  Add cornstarch mixture.  Cook and stir until mixture boils and thickens.  Stir in tomato.  Toss with spaghetti and cheese.

Macaroni and Cheese

8 ounces elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1 dash black pepper

2 cups milk

2 cups cheddar cheese, shredded

Cook macaroni according to package directions.  In a medium saucepan, melt butter over medium heat, stir in flour, salt and pepper, slowly add milk.  Cook and stir until bubbly.  Stir in cheese until melted.  Drain macaroni, add to cheese sauce, stir to coat.

Tortellini Soup

3 1/2 cups chicken broth

1 package frozen/dry tortellini (if using dry, cooked)

1 can (15oz) white kidney or cannellini beans, rinsed and drained

1 can (14 1/2oz) Italian diced tomatoes, undrained

1 1/2 tsp dried basil

1 TBS red wine vinegar

Shredded Parmesan Cheese and ground pepper, optional

Cook tortellini according to package directions, drain.  Add cooked pasta back to pot, and add chicken broth.  Stir in beans, tomatoes and basil.  Simmer for 4-6 minutes.  Stir in the vinegar.  Sprinkle with cheese and pepper if desired.

June Preparedness Newsletter

Download newsletter at https://www.dropbox.com/s/qen0ulj19wwjbmc/junenewsletter.jpg

Dehydrated Onion Recipes:

Taco Seasoning:

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix together and store in an air tight container.

 I’d recommend shaking the jar to mix the ingredients well before each use. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.  Store this in a dry, cool place. 

Ranch Mix

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

Cajun Seasoning Mix

2 tsp. salt

2 tsp. garlic powder

2 1/2 tsp paprika

1 tsp ground black pepper

1 tsp onion powder (grind the dehydrated onions to a powder)

1 tsp cayenne pepper

1 1/4 tsp dried thyme

1/2 tsp red pepper flakes (optional)

Mix together and store in an air tight container.

Funeral Potatoes

2 lbs hash browns

1/2 cup butter

2 cans condensed cream of chicken soup

1 pint sour cream

1/2 tsp salt

1/4 cup dehydrated onions

2 cups cheddar cheese, firmly packed

1 tablespoon butter

1 1/2 cup crushed corn flakes

Rehydrate and then saute onions in 1 tablespoon butter until translucent.  Mix all ingredients, except cornflakes and 4 tablespoons butter, together.  Put potato mixture into a 9x13 inch baking pan.  Combine cornflakes and butter and sprinkle evenly over top of casserole.  Bake 350 degrees F for 40-50 minutes or until heated through and bubbly.

Potato Soup

1/4 cup dehydrated onion (rehydrated)

3 whole carrots, diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

8 cups chicken or vegetable broth

3 tablespoons flour

1 1/2 cup milk (can be a combination of milk and cream)

1/2 tsp salt, more to taste

black pepper to taste

1/2 teaspoon cajun spice mix

1 teaspoon parsley

1 cup grated cheese of your choice

Rehydrate and saute onions, carrots, and celery in soup pot.  Stir and cook for 2 minutes or so, and then add diced potatoes.  Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.  Pour in broth and bring it to a gentle boil.  Cook for 10 minutes, or until the potatoes are starting to get tender.  Whisk together the flour and the milk and allow the soup to cook for another 5 minutes.  If desired, remove 2/3 of the soup and blend until smooth in a blender or food processor.  Pour it back into the pot and stir to combine.  Garnish with parsley, bacon, and grated cheese.

Recipes from the May activity

We had so much fun this month at our Relief Society garden night.  Thanks so much to our awesome speakers!  I learned so much, I actually went out and weeded (that is a huge thing for me... no, really).  I can't wait to put some of my new knowledge to use!

We had a few requests for the recipes.  Here they are!  Enjoy!

Garlic/Lemon Salad Dressing

1/2 Cup Olive Oil (I prefer the light tasting)

1-3 garlic cloves, minced (to taste)

1 tsp-1 tbs Kosher or Sea Salt (to taste)

Juice from one lemon

1 tsp lemon zest

Dash of freshly ground pepper (optional)

Put garlic & salt in a bowl and grind into a paste, add to a container with a tight lid.  Add olive oil, lemon juice, lemon zest and pepper (if desired) to container. Shake until mixed.  Use immediately or store in the fridge for up to a week.  

**Note:  If stored in the fridge, it will solidify somewhat.  A few minutes at room temperature should bring it back to normal consistancy.**


Broccoli, Grape, and Pasta Salad

1 Cup chopped pecans
1/2 package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.  Prepare pasta according to package directions (make sure the pasta is al dente so it can withstand the sauce).  Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems and finely chop stems.  Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

1. 
   

May Preparedness Newsletter

Download the newsletter

https://www.dropbox.com/s/2dxv07sj1hnunj4/may%20newsletter.jpg

Dehydrated Apple Recipes

Apple Pie

2 1/2 cups dried apples

2 1/2 cup or more of water

3/4 cup sugar

3/4 tsp cinnamon

1/8 tsp salt

2 tsp butter

lemon juice or raisins (optional)

Cook dried apples in water until tender.  Lemon juice may be added for tartness.  Add sugar, sinnamon and salt.  If it is too juicy, add a little thickening.  Pour into pastry lined pie pan.  Dot with butter, and add top crust.  Bake in moderate oven 40-45 minutes.

German Pancakes

4 eggs

1/2 cup flour

1/2 tsp baking powder

1 pinch salt

1 cup milk

1 tsp vanilla extract

2 TBS unsalted butter, melted

1/2 tsp ground nutmeg

1/4 cup unsalted butter

1/2 cup white sugar, divided

1/2 tsp ground cinnamon

1/2 ground nutmeg

1 cup re-hydrated apples

1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Caramel Apple Dippers

1/2 cup sugar

1/4 cup water

1/2 cup heavy cream

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 brick low-fat cream cheese, room temperature

dehydrated apples

Combine ingredients and whip until creamy.  Use as dip for fresh or dehydrated apples.

Apple Granola

3 1/2 cups oats (not quick oats)

1 cup pumpkin seeds
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup applesauce
1 1/2 tablespoons honey
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup chopped dried apples

1. Preheat the oven to 300 degrees F.

2. In a large bowl, mix together the oats, pumpkin seeds, brown sugar, cinnamon, allspice, and salt.

3. In a small saucepan, warm the applesauce with the honey, canola oil, and vanilla extract.

4. Pour the liquid ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly on a large baking sheet.

5. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown. Remove from oven, and stir in the dried apples. Let the granola cool completely. Store the granola in a large, airtight container. The granola will keep for up to one month.

Apple Crisp

6 c. dried apple slices

4 1/2 c. boiling water

1 c. oats

1/4 c. flour

1/2 c. brown sugar, divided

1 t. cinnamon

1/2 c. chopped nuts or coconut (optional)

1/2 c. butter or butter flavored shortening

Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12 inch glass baking dish. Sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including the remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.

F.H.E. Resources and Links

Family Home Evening Ideas

"We cannot afford to neglect this heaven-inspired program. It can bring spiritual growth to each member of the family, helping him or her to withstand the temptations which are everywhere. The lessons learned in the home are those that last the longest.” ~ President Thomas S. Monson

General FHE information
Church’s FHE website:  http://www.lds.org/hf/fhe/welcome/0,16785,4210-1,00.html
Includes a planner, artwork resource, and quotes from church leaders.


Ideas for Small Children and Younger Families
http://ayearoffhe.blogspot.com
includes lesson plans, activities, relevant videos, and more

http://thegoldenseven.blogspot.com/2010/05/fhe-lesson-index.html

http://fheinasnap.blogspot.com/

http://pinterest.com/mrsmordecai/family-home-evening/

http://ldsfamilynightfun.blogspot.com/

http://teachldschildren.com/

http://nataliesfhespot.blogspot.com/

http://ldssplash.com/fhe/fhe_lessons/family_home_evening_lessons.htm

http://www.sugardoodle.net/joomla/index.php?option=com_content&view=article&id=2091&Itemid=200041

Ideas for Teenagers
http://www.lds.org/ensign/2011/01/successful-family-home-evenings-with-teens?lang=eng
Excellent article from the January 2011 Ensign

http://www.rickety.us/2008/10/family-home-evening-with-teenagers-just-wing-it/

http://thegoldenseven.blogspot.com/2010/05/fhe-lesson-index.html

http://www.fhelessons.com/

http://ldsfamilynightfun.blogspot.com/

http://www.sugardoodle.net/joomla/index.php?option=com_content&view=article&id=2091&Itemid=200041

April Preparedness Newsletter

Download newsletter here:

https://www.dropbox.com/s/5ukmq6uh7k78i5i/april%20newsletter.jpg

Wheat Recipes:

Blender Pancakes

1 large egg

1 TBS oil

1/2 Cup to 3/4 cup milk

1/2 tsp salt

2 tsp baking powder

2 TBS sugar

1 Cup flour (white or whole wheat)

oil for pan

1 tsp vanilla (optional)

Add egg, oil, milk to blender.  Add salt, baking powder, sugar, and flour.  Blend 10-20 seconds--just until ingredients are mixed.  Scrap sides.  Blend 2-3 more seconds.  Grease skillet or frying pan and place on a medium high burner.  When bubbles form on pancakes surface, turn.  Cook for 5-10 seconds more.  

Honey Pecan Buns

Dough:

2 1/4 tsp active dry yeast

2 TBS granulated sugar

1 cup milk, warmed

4 TBS unsalted butter, melted

3 large egg yolks

2 TBS honey

1 tsp pure vanilla extract

3 1/2 cups plus 3 TBS flour

1 tsp salt

Topping:

1/2 cup honey

1/2 cup packed light brown sugar

4 TBS unsalted butter

1 1/2 cups pecans, coarsely chopped

Filling:

3/4 cup packed light brown sugar

1 TBS cinnamon

6 TBS unsalted butter, softened

1. In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
2. Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour.
3. Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
4. In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour.
5. Preheat the oven to 350°. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm.

Graham Crackers

2 1/2 cups plus 2 TBS flour

1 cup dark brown sugar, lightly packed

1 tsp baking soda

3/4 tsp kosher or coarse sea salt

7 TBS unsalted butter, cut into 1-inch cubes and frozen

1/3 cup mild-flavored honey

5 TBS milk, full-fat is best

2 TBS pure vanilla extract

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a paddle attachment.  In a separate bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture and mix on low until the dough just comes together.  It will be very soft and sticky.  Turn the dough onto a floured piece of plastic wrap, and pat it into a rectangle about 1 inch thick.  Wrap it, then chill until firm (2 hours or overnight).  Once firm, divide the dough in half and return half to the refrigerator.  Sift an even layer  of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.  Trim the edges of the rectangle to 4 inches wide.  Working with the shorter side of the rectangle, cut the strip every 4 1/2 inches to make 4 crackers.  Place crackers on one or two parchment-lined baking sheets and sprinkle with the topping.  Chill until firm.  Repeat with the second batch of dough.  Bake the crackers for 15-25 minutes at 350 degrees.  

Chicken and Wheat Casserole

1/4 cup margarine

1/2 cup chopped celery

1/4 cup chopped onion

2 cans cream of chicken soup

1 cup milk

salt and pepper to taste

1/2 teaspoon poultry seasoning

4 cup steamed wheat

2 cup cooked, chopped chicken

1 cup grated cheese

1/2 cup buttered bread crumbs

Saute celery and onion in margarine, in large skillet.  Stir in soup, milk, cheese and seasonings.  Add wheat and chicken.  Pour into greased 2 quart casserole dish.  Scatter with bread crumbs.  Bake at 350 degrees for 35-40 minutes.

Wheat Bread

3 cups warm water

2 packages active dry yeast

1/3 cup honey

5 cups bread flour

3 TBS butter, melted

1/3 cup honey

1 TBS salt

3 1/2 cups whole wheat flour

2 TBS butter, melted

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let stand for 30 minutes, or until big and bubbly.

2.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.  Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to the touch.  This may take an additional 2 to 4 cups of whole wheat flour.  Place in a greasd bowl, turning once to coat the surface of the dough.  Cover with a dishtowel.  Let rise in a warm place until doubled.

3.  Punch down, and divide into 3 loaves.  Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.  Bake at 350 degrees for 25-30 minutes; do not overbake.  Lightly brush the tops of the loaves with 2 tablespoons melted butter or margarine when done to prevent the crust from getting hard.  Cool completely.