Recipe's From AnnMarie and Travis

Whole Wheat Pumpkin Bread
1 c. canned pumpkin
1 c. white sugar
1/2 c. brown sugar
2 eggs (2 T. dry powdered eggs + 1/4 c. water)
1/4 c. vegetable oil
2 c. whole-wheat flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt

Preheat oven to 350 F. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup sugar, brown sugar, egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice, and salt; stir just until moistened. Spoon the pumpkin batter into prepared pan. Bake 1 hour or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack for 10 minutes. Remove bread from pan to wire rack; cool completely.


Pioneer Soup
1 1/4 c. dry pinto beans
3 c. cold water
1/2 to 1 lb. ground beef
1/2 c. chopped onion
1/2 c. green pepper, finely diced
1 can (16 oz.) whole kernel corn, undrained
1 can (16 oz.) diced tomatoes, undrained
1/2 tsp chili powder
3/4 tsp salt
1/2 c. shredded sharp cheddar cheese

In large saucepan, place washed and drained beans, and cold water. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet, cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender. Drain fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste. Simmer 20 minutes. combine 1 tablespoon flour with 2 tablespoons water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.