Miller Family Recipes

1 (3-4 lb) boneless chuck roast 1 1/2 t House Seasoning (see recipe below) 1 onion, thinly sliced 2 Tblsp. oil 3 bay leaves 3 or 4 beef bouillon cubes 3 crushed/minced garlic cloves (Mom likes LOTS of garlic...she doesn't measure) 1 can condensed cream of mushroom soup 1/4 c. red wine (optional) can also use beef broth or grape juice 2 Tblsp. Worcestershire sauce 1 Tblsp. beef bouillon granules 3/4 c. water 2 lb. carrots cut into big mouth size pieces 8 scrubbed potatoes, quartered Sprinkle the roast on all sides with the House Seasoning. If you have time, sear both sides in a hot frying pan with the oil.  Place in slow cooker, or a roaster (which I prefer).  Put onions, garlic, and wine or broth in the frying pan till the onion is limp.  This will also cook out the alcohol.  Add the soup, Worcestershire sauce, bouillon and water and stir.  Then add to the top of the roast with the bay leaves. Cook on low setting for 8 hours or in a 350 degree o...

6-7 c. white wheat kernels If you just use 6 c. wheat you can also add 1/2 c. barley, farro, or any other grain 1/2 c powdered milk 1/2 c oats 2T yeast 4 Tblsp. Dough enhancer or 2 Tblsp. white vinegar and 1/2 c. potato flakes (not pearls) 1/2 c. vital wheat gluten 2 T salt In separate bowl, add: 4 c warm water 1/2 c oil 1/2 c honey Mix all ingredients together to form a sponge. In the meantime, grind 3 c wheat and sift to remove large kernels.  Grind the additional wheat and any other grain with it and sift (or grind it all together if your grinder allows you to). Add all but about 1 c. wheat to the sponge and allow to knead for 10 minutes at a pretty good speed.  Add in remaining flour till the dough isn't sticky. Knead until dough pulls away from the bowl. Turn out onto counter and knead by hand until smooth and elastic. Cut in 1/2, set one half aside (I weigh each half to keep them the same size). Pour several tablespoons of ...

Makes 6 servings...(45 servings in bulk) 3 6-8oz baking potatoes (6 potatoes) 3 T butter (9T) 1/2 c chopped onion (2 small onions) 1/4 c chopped celery (3/4 c) 3 T flour (9T) 1/2 t dried thyme, crushed (1 1/2t) 1 t salt (1T) 1/8 t pepper (pepper to taste) 4 c half and half or milk (12 c) 1 1/4c sharp cheddar cheese (3 1/2c) 1 c chicken broth (2 cans) 6 slices bacon, crisp-cooked, drained and crumbled (18 slices) green onion sour cream Scrub your choice of potatoes with a vegetable brush. Rinse and pat dry. Prick th skin of the potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes, or until tender; cool. Peel potatoes, if you like. Chop and set aside. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir the vegetables about 5 minutes, or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half and half all at once. Cook and stir for 5 to 6 minutes, or until mixture is thickened and bubbly. Add the chopped potat...