Creamy Hamburger Noodles

Ingredients:

½ - lb 85% Lean Ground Beef
¼ - cup Sweet Onion, chopped
2 – tbsp Worcestershire Sauce
1 – tbsp Soy Sauce
1 – tsp Garlic Powder
2 – tbsp Water
1- 4 oz can Mushrooms, Stems and Pieces
½ - cup Frozen Peas
2 oz White Sharp Cheddar Cheese
2 oz Mild Provolone Cheese
2 slices White American Cheese
Black Pepper to Taste
1 – cup Rice Milk
3 – 4 oz Oriental Style Rice Noodles, broken into small pieces


Procedure:

1. Place Ground Beef, Onions, Worcestershire Sauce, Soy Sauce, and Garlic Powder in large skillet. Cook over medium-high heat until Beef is browned.

2. Add Water, Mushrooms and Peas. Cook until peas are warmed through.

3. Reduce heat to medium-low.

4. Break Cheeses into small pieces and place in skillet. Stir until Cheeses are melted.

5. Season to taste with Black Pepper.

6. Add Rice Milk and Oriental Style Rice Noodles. Heat over medium-low heat, stirring frequently, until rice noodles are desired consistency.

7. Remove from heat.

8. Allow to stand for 3 – 5 minutes to allow sauce to thicken.

Makes about 4 servings.

For the sharp cheddar and provolone cheese, I used snack sticks found in the diary department of the grocery store. Sargento makes 1 oz Provolone sticks and Cracker Barrel makes 1 oz Sharp Cheddar snack sticks. These are very convenient for measuring small amounts of cheese to cook with.

I Ate A Sandwich!!!!!

I did it! I did it! I made a sandwich that actually tastes like a sandwich!!

I'm not talking about a sandwich made from those dry, cardboard flavored breads, either. I'm talking moist, springy bread with a thin, flaky crust type bread sandwich!

I made the bread and I tell you, peanut butter and apple jelly has never tasted so good. (Yes, this is my very own recipe.)

Only problem I had with the bread is that it is so moist and springy it is difficult to cut while the bread is still hot. So, make sure to allow the bread to cool completely before slicing.

Sorghum Flour Bread

Ingredients:

2 ¾ - cups Sorghum Flour Mix
1 - package Instant Fast Rising Yeast
2 ½ - tsp Xanthan Gum
1 - cup Milk
1 – tbsp Brown Sugar
¾ - tsp Salt
2 – tsp Butter
2 – Eggs
2 – Egg Whites
2 – tsp Butter, Melted


Procedure:

1. Grease and flour a 9x5 bread pan with shortening and white rice flour.

2. Whisk 1 ¼ cup Sorghum flour mix, yeast, and xanthan gum together in a large mixing bowl. Set aside.

3. In medium saucepan, heat and stir milk, butter, brown sugar, and salt until just warm and butter is almost melted.

4. Add milk mixture, eggs, and egg whites to flour mix. Beat with electric mixer using dough hooks on high for 30 seconds, scraping sides of mixing bowl frequently.

5. Add remaining flour mix ¼ cup at a time, beating on high until well incorporated between each addition.

6. Beat for 4 – 5 minutes on high.

7. Pour bread dough into prepared bread pan and let rise until dough is about ½ inch above the top of the pan. (30 – 40 minutes if using fast rise yeast.)

8. Brush top of bread dough with melted butter.

9. Bake in 375º F oven for 40 minutes.

10. Remove from pan, cool, and slice.

Sorghum Flour Mix

3 - cups Sorghum Flour
2 - cups Potato Starch
2.5 - cups Tapioca Flour