Toasty Cheese Bake*

We first made this in August of 1993....

INGREDIENTS:

• 16 slices white bread (or very light/fluffy wheat bread)
• Butter
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 Tbsp. prepared mustard
• 1 teaspoon salt
• 2 cups shredded cheddar cheese
• 2 eggs, slightly beaten
• 1 and 1/2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard

DIRECTIONS:

1. Toast bread, butter both sides.  Set aside.
2. Cook meat, onion, celery, prepared mustard and salt/pepper until meat is brown and the onion and celery is tender.  If there is visible fat in the pan, pour it off.
3. Grease or spray 9x13" pan/dish. 
4. Alternate layers of toast, meat mixture and cheese. 
5. Pour mixture of eggs, milk and dry mustard over the top.  Bake uncovered for about 40 minutes at 350-degrees.

*I doubled this recipe which was contributed by Irene Zoromski and found in the Thorp Centennial Christian Women's Cookbook (1893 - 1993).  This is a thick 520 page recipe book and so full of  'GOOD'ness with recipes for cooking, baking, canning, freezing, pickling, jelly-making, etc. I found this book in 1993 through a write-up in our AGRI-VIEW farm paper-- it sounded like a winner at $15, so I ordered it through the mail, and I am glad that I did. 

Whole Wheat Cinnamon Bread

INGREDIENTS:

• 1 tablespoon dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon salt
• 1/2 to 2/3 cup mashed potatoes (no liquid added to them)
• 2 cups potato water ( lukewarm)
• 3/4 cup maple syrup (may substitue 1/2 cup sugar, or 1/2 cup honey)
• 3 tablespoons shortening
• 2 cups whole wheat flour
• 2 cups all-purpose white flour
• About 4 and 1/2 cups additional all-purpose white flour

DIRECTIONS:

1. Dissolve yeast in 1/2 cup warm water and teaspoon of sugar.  Set aside until bubbly, frothy, and rising a bit.
2. Place salt, mashed potatoes, potato water, maple syrup and shortening into mixing bowl. Beat together until well blended and smooth.  Mix at high speed for about 3 minutes.
3. Add bubbly yeast mixture. Mix well. 
4. Add wheat flour, and 2 cups white flour.  Mix well. Let this rest for about 5 minutes.
5. Gradually, add more white flour by dumping 2 of the additional cups into the above mixture and let it mix together. 
6. Put remainder of the 'additional' flour in a bowl where you will be working on the table and knead however much is needed into the dough.  There may be some of the remaining 'additional' flour left over, and that's okay.  Knead by hand for about five minutes.
7. Place dough into greased bowl, turning to grease top.  Cover, and let rise until doubled (about 1 hour).
8. Divide for making two loaves.  Cover and allow the dough to rest for about 15 minutes while greasing the two loaf pans.
9. Roll dough balls out into a rectangular shape so that one edge is the length of your baking tin, and the other edge is longer. 
10. Now, cover this rectangle with a mixture of cinnamon and a little bit of sugar (stay about an inch away from the long outside edge), and roll into a 'log' as you would do for a jelly roll.
11. Seal edges by pinching together.  Place into greased pans, let rise for between 35-45 minutes or until about an inch over the top of the pans.
12. Bake at 350-degrees for 40 minutes.