1 tbs olive oil
1/2 onion – diced
4 cooked, boneless chicken breast halves, chopped
1 can chicken broth
1 can (4 oz) canned chopped green chile peppers
1/2 tsp oregano leaves
1/2 tsp white pepper (or use black)
1/2 tsp salt
3 cans beans with juice (I use combination of great northern and pinto)
3 cans beans – drained
Roux to taste
Saute onions in oil till tender. Add the chicken, broth, green chile peppers, oregano, pepper, salt and 2 cans of beans. Puree one can of beans with juice and add. Add drained beans. Simmer for 20 minutes or until heated thoroughly. Add roux to taste. Serve with grated cheese.
Note: roux can be made by mixing 1 cup flour and 1/2 cup melted butter together until well blended. Store in refrigerator. When ready to use, add a little at a time to gently boiling liquid. Stir constantly until preferred consistency is reached. (Lion House Classics)
6 cups whole wheat flour
2 1/2 cups hot water (110°F)
1/3 cup vital wheat gluten
1 1/4 tablespoon yeast
1 tablespoon non-iodized salt
1 tablespoon Dough Enhancer
1/3 cup honey
1/3 cup vegetable oil
First: Mix 3 1/2 cups ground wheat flour with all of gluten and yeast and 2 1/2 cups hot tap water. Run it in the mixer for about a minute. Let dough sit in mixer for about 10 minutes.
Next: After dough has risen for about 10 minutes, add the rest of the ingredients (2 1/2 cups of flour salt, dough enhancer, honey, oil) and run the mixer for another 5 - 10 minutes. While mixing this second time you may want to warm the oven for a couple of minutes and then turn it off.
Last: After mixing 5 - 10 minutes, remove dough and put it in bread pans filling each to about 1/3 to 1/2 way full. (I put a little oil on the counter, divide the dough in two for my size pans, and roll out to a rectangle. Roll up dough to form a log, seal seam, tuck ends under and place in pans.) Let pans sit in warm oven for about 15 minutes to let dough rise. After about 15 minutes, turn on oven to 350 and cook for 25 - 30 minutes or till golden brown and loaf sounds hollow when tapped.
