Corn Chowder and French Bread

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Corn and Potato Chowder

1 yellow onion – chopped

4 cloves FRESH garlic – pressed

12-15 potatoes – peeled, and quarted and sliced

6 large carrots chopped

4 celery stalks chopped

2 can evap. Milk

6 C Water

1 32 oz bag of frozen corn.

1 pound hamburger meat, cooked and drained.

Cook your hamburger meat and drain – set aside. In a stock pot add fresh garlic and onions – cook on low for 5 minutes. Add 6C water, potato chunks, carrots and celery – bring to a boil and cook on Medium for 20 minutes or until potatoes are cooked through.

In you food processor, combine 1/2 of the corn and 1 can of evap milk until creamed. Add other 1/2 of corn, creamed corn cooked hamburger meat and other can of evap milk to the pot of potatoes (season to taste – salt, pepper, cayenne, italian seasoning) and simmer for 15 minutes. …. OOOHHHH this is SO GOOD!!! Serve with Grated cheese on top.

French Bread

5-1/2C flour

2-1/2 T Yeast

1-1/2 t Salt

1-1/2t Sugar

2C Warm Water

1TCornmeal

1Egg White beaten and blended with 1T water

Directions

  1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

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