Fall 2025 Recipes

German Rye Bread

• 3 cups warm water(105-115 degrees)
• 1 package dry yeast(2 1/4 tsp)
• 1 tsp sugar
• ⅔ cups rye flour
• 1 ⅓ cups whole wheatflour

Next morning:

• Tbsp salt
• 5or more cups white flour

1. In the evening: Dissolve yeast and sugar with warm water in a large bowl.Make a sponge by adding and mixing the rye and whole wheat flour with theyeast. Cover and let rest overnight. 
2. Next morning: The sponge will be bubbly and have a sour smell, thus, iscalled a sourdough sponge. Mix in one tablespoon salt and gradually stir inenough white flour to make the dough easy enough to handle (about 5cups). 
3. Turn the dough out onto a lightly floured surface, adding more flour andkneading until it is not sticky and somewhat firmer than white or whole wheatbread (about 10 minutes, you can also do this in a stand mixer with doughattachment). Place in a large and lightly greased bowl. Cover and let riseuntil double in size, 1 to 1 ½ hours. 
4. Place dough on lightly floured surface and knead down. Let rest 10minutes, then form into three long loaves. Place them on a baking sheet thathas been lightly greased and sprinkled with cornmeal. Cover and let rise 1 to 1½ hours or until about double in size.
5. Place on lower rack of oven set to 450 degreesand bake 15 minutes. Turn temperature down to 350 degrees and bake another 45minutes. Take out of oven and cool on baking racks.

Excellent servedwith butter and a slice of cheddar cheese. 

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Beefy Harvest Soup

Ingredients

• 1 pound Ground Beef
• 4 cups water
• 1 can (14-1/2 ounces) Italian-stylestewed tomatoes, undrained
• 1-1/2 cups frozen mixed vegetables
• 4 teaspoons instant beef bouillongranules
• 1 cup uncooked large elbow macaroni
• 6 ounces smoked beef sausage, cut into1/2-inch slices
• Salt and pepper

Instructions

1. Heat large nonstick skillet overmedium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into3/4-inch crumbles and stirring occasionally. Remove from skillet with slottedspoon. Remove drippings.
2. Meanwhile combine water, tomatoes,mixed vegetables and bouillon granules in large saucepan; bring to a boil. Stirin macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4minutes or until macaroni is tender. Season with salt and pepper, as desired.

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Fried Meatloaf

• 1 egg beaten
• ¼ Cup of Milk
• ½ cup of crushed Saltine crackers (keep rest of sleeve forlater)
• 2 Tablespoons onions finely chopped
• 2 Tablespoons green pepper finely chopped. 
• 1 teaspoon chili powder
• ¼ teaspoon salt 
• 1 teaspoon Worcestershire sauce
• 1 Pound ground beef
• Oil for frying

Combine egg, milk, and ½ cups of crushed saltines, onion,pepper, chili powder, salt and Worcestershire sauce.  Add beef  andmix well. Shape into approximately 6 patties and coat patties in remainingcrushed saltines. Heat a small amount of oil in a frying pan and fry pattieslike you would a chicken fry steak, until golden brown.   This recipecan easily be doubled  and reheats very well.  Best served withmashed potatoes, gravy, and corn!