The Anderson Kitchen

A wonderful aunt shared this recipe with us. It's super delicious!

Ingredients

• 2.5 c. very warm water
• 2 T. sugar
• 2 T. yeast
• 1 T. salt
• 2 T. cooking oil
• 6 c. flour
• corn meal
• 1 egg

Directions

1. Pour warm water, sugar, salt, oil, 1/2 the flour and yeast into a large mixing bowl.
2. Beat vigorously 2-3 minutes
3. Stir in remaining flour until all dry ingredients are completely mixed
4. Repeat the following 5 times
1. Allow dough to rest 10 min
2. Stir down
5. Turn dough onto floured board
6. Knead only enough to coat dough with flour so it can be handled (2-3 times)
7. Divide dough into 2 parts
8. Roll each part into a 9x12 inch rectangle and roll like a jellyroll
9. Pinch edge of loaf to seal dough
10. Arrange lengthwise on cookie sheet sprinkled with corn meal
11. Let rise at room temperature for 30 min
12. Slice 3 gashes along top of each loaf
13. Brush surface with slightly beaten whole egg
14. Bake at 400 F for 25-30 min or until brown
15. Remove and cool on rack

Yields: 2 loaves

Ingredients

• 7 c. warm water
• 2 T. yeast
• 2 T. salt
• 1 c. honey
• 1 ⅓ c. powdered milk
• 2 T. dough enhancer*
• 18-19 c. whole wheat flour** (sub in 1 cup regular white flour)

• 2 ⅓ c. warm water
• 2 t. yeast
• ⅓ c. dry milk
• ⅓ c. honey
• 2 t. salt
• 2 t. dough enhancer*
• 7 c. whole wheat flour** (sub in ⅓ c. regular white flour)

• 1 c. lecithin
• 1 T. fruit-fresh (or vitamin C powder)
• 1 T. ginger

Instructions

1. Mix water and yeast together
2. Add honey and milk.
3. Add salt.
4. Add 2 cups of flour and mix in dough enhancer
5. Add flour until cleaning sides
6. Knead for 7 minutes
7. Cover with greased saran wrap and let rise to double size
8. Pour oil on counter and form dough into loaves to fill ¾ of bread pan (try to eliminate seams on top
9. Let dough rise a second time
10. Bake at ???F for ??? min

This is a great filling for any type of Mexican food.

Ingredients

• 2 - 2 lb. pork roasts
• 2 c. chicken broth
• 1 onion, thinly sliced
• 1 t. cumin
• garlic salt (to taste)
• 1 jar green salsa

Directions

1. Put roasts and chicken broth in slow cooker (4 hrs on high, 8 on low)
2. When roasts are done, pull apart with forks
3. Saute onion in olive oil until transparent
4. Add cumin, garlic salt, and green salsa to onion
5. Pour salsa mixture over pork and mix in
6. Serve as filling for flautas, taquitos, tacos, burritos, etc.

This was surprisingly simple and extremely good. Just make sure to use the meat listed (not pork loin!) if you want it moist and tasty.

Ingredients

• 2 medium yellow onions, thinly sliced (1 worked for our 6 qt. crockpot)
• 4 medium garlic cloves, thinly sliced
• 1 c. chicken stock or low-sodium chicken broth
• 1 T. packed dark brown sugar
• 1 T. chili powder
• 1 T. kosher salt, plus more as needed
• 1/2 t. ground cumin
• 1/4 t.ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 c. barbecue sauce (optional)

Directions

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
2. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
3. Pat the pork dry with paper towels.
4. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
5. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
6. Turn off the slow cooker and remove the pork to a cutting board.
7. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
8. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
9. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Yields: At least 14 servings

Discovered at - http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork

Found this recipe that was easy to remember and easy to make!

Ingredients

• 2 c. watermelon chopped, seeded, no rinds
• 2 c. water
• 2 T. sugar (optional)
• Juice from half a lime

Directions

1. Blend ingredients in blender
2. (Optional) Strain pulp and chopped seeds
3. Serve chilled

Yields: 2 servings