Suzanne talks with Lisa Paulsen and Laura Rupp about the Moms In Touch organization. We discuss how and when they meet, why it’s important to be a praying Mom and talk about a conference coming up they’re having.

Suzanne talks with Dave Tims, the Sioux Falls Food Pantry manager about the needs in our community, who they help and about the food drive we currently have going with them and Sunshine Foods.

Suzanne talks about the traditional event that happens in Sioux Falls called Christmas At The Cathedral. It’s a beautiful Christmas performance and we’ll talk about how and when the production is put together.

See pictures and recipe at : thesimpledollar.com

 Ingredients

• 1/4 cup milk
• 5 teaspoons sugar (or 1 1/2 tablespoons)
• 1 teaspoons salt
• 5 teaspoons butter (or 1 1/2 tablespoons)
• 1 package active dry yeast (you can get yeast near the flour at your local grocery store)
• 2 1/2 to 3 1/2 cups flour (get unbleached white for your first attempt)
• Corn starch or nonstick cooking spray (just to prevent the bread from sticking to the bowl or pan)

Directions

1. First, you should warm up the bowl - the best way to do that is to just fill it with hot water, then dump out the hot water, leaving the bowl rather warm. Then, mix up the yeast according to the directions on the packet. Usually, it will say something along the lines of “add a cup of warm water to the yeast and stir.” What you’ll end up with is some tan-colored water with some bubbles in it. You should stir this until there are no lumps in the yeast.
2. Melt the butter in the microwave, then add it, the milk, the sugar, and the salt to the yeast liquid and stir it up until everything looks the same (a very light tan liquid). Then add two cups of flour to the mix - don’t add the rest yet.
3. Start stirring, and then add the flour about 1/4 cup at a time every minute or so. It will stick to the spoon big time at first - don’t worry about it. Keep stirring and adding flour until the dough is still slightly sticky, but it doesn’t stick to your hands in any significant way. Also, it should largely clean the sides of the bowl, leaving just a thin layer of floury stuff.
4. Now comes the fun part: kneading. Take a bit of flour between your hands and then rub them together over the top of an area on the table where you’re going to knead the dough. Do this a few times until there’s an area on the table lightly covered in flour. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. Just take the dough, punch it flat, then fold it back up into a ball again, and repeat several times. I also like to take it in my hands and squeeze and twist it.
5. When the ten minutes are up, shape it into a ball (like shown above), then either clean up the bowl you were using before or get out another bowl. Either coat the inside lightly with corn starch or nonstick cooking spray, depending on your preference, then put the ball of dough inside the bowl.
6. Put a cloth over the bowl and sit it somewhere fairly warm for an hour. If you have a warming area on your stove top, that’s a great place to put it - set the warming area on as low as it will go, as I’m doing in the picture above. This is a good time to clean everything else and put the stuff away, but leave the flour out and the floured area on your table untouched.
7. It should be roughly double the size that it was before, but don’t sweat it too much if it’s larger or smaller than that, as long as it rose at least some amount. Punch the dough down (three or four good whacks will cause it to shrink back down to normal), then lay the dough out on the floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.You may need to put a bit more flour on it and on the table to prevent sticking.
8. Then, roll it up! The roll should be roughly the same size as the bread pan.
9. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray the bread pan down with nonstick cooking spray (or coat it with cornmeal) and put the loaf inside of the pan.
10. Cover that loaf up with the towel, put it back where it was before, and wait another hour. This is a good time to clean everything up, then go do something else fun. The loaf should raise some more
11. Put that loaf in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for thirty minutes. When it’s done, pull it out and immediately remove it from the pan to cool.
12. Let it cool down completely before slicing.

• 1 whole pumpkin (about the size of a volleyball)
• 1 ½  pounds ground beef
• ½ cup onion, diced
• 1 cup celery, diced
• salt and pepper to taste
• 3 cups cooked rice
• 2 cans cream soup (use your favorite)
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar

Directions

1. Wash pumpkin and cut a circle from the top, as if you were making a jack-o-lantern.
2. Scoop out the stringy pulp and seeds, and discard.
3. Brown hamburger with celery and onion.
4. Add salt and pepper.
5. Combine meat mixture with all other ingredients and place inside of pumpkin.
6. Place the top on the pumpkin and bake on a baking sheet at 375 degrees for one hour.
7. Serve meal directly out of the pumpkin and enjoy!

 Ingredients

• 6 de-bonded chicken breasts
• 1/2 stick butter
• 1 1/2 teaspoon paprika
• 1 can beef consomme
• 2T catsup
• 1/4C parmesan cheese
• 2T cornstarch
• 8 oz water
• 8 oz sour cream
• 1 large can peach halves

Directions

1. Cut chicken into bite size pieces. Saute’ lightly in butter and paprika. Remove chicken to 9×12 casserole dish.
2. Then in same pan you saute’d chicken, add consommee, catsup and parmesan cheese. Thicken with corn startch and 1 can water. Blend together over medium heat until it begins to thicken. Remove from heat and allow to cool. Slowly stir in sour cream.
3. Pour mixture over chicken in casserole. Bake for 1 hour at 350 degrees. Remove from oven, arrange peach halves on top of casserole and bake additional 10 minutes.
4. Serve with rice, noodles or mashed potatoes. May also serve slivered almonds on the side to sprinkle on top of individual servings.

 Ingredients

• 2 slices white bread
• 1 KRAFT DELI DELUXE Low-Moisture Part-Skim Mozzarella Cheese Slice
• 2 tsp. butter or margarine, softened
• 2 Tbsp. marinara sauce

 Directions

1. TOP 1 of the bread slices with cheese; cover with second bread slice.
2. SPREAD outside of sandwich with butter.
3. COOK in skillet on medium heat 3 min. on each side or until lightly browned on both sides. Cut into strips. Serve as dippers with the sauce.

Recipe courtesy of Kraft Foods

Have a great recipe you’d like to share with us?  E-mail it to Andy@knwc.org

Ingredients 

• 1 spice cake mix, any brand
• 1 can pumpkin, again any brand

Directions

1. Mix the dry cake mix and the canned pumpkin together until blended.
2. Using an ice cream scoop fill cupcake tins with one scoop for regular cupcake tins and 2 scoops for the large ones.
3. Bake at 400* for 15-18 minutes, cool a few minutes (if you can J) and enjoy!

This is also good with a chocolate cake mix, for a brownie type muffin.

If you have a recipe you’d like to share with everyone, e-mail it to Andy@knwc.org

Big thanks to Royal Limousine and the downtown Applebees for helping us out!