Pepperoni Bread

Oven 375º
Serves 6

2½ cups flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon oil
1 tablespoon yeast
1 cup warm water
¾ lb. provolone cheese, sliced
½ lb. pepperoni
1 egg, beaten

Soften yeast in warm water. Mix dough in mixer combining flour, sugar, salt, oil and yeast/water. Let rise for 30 minutes. Divide dough in half. Roll out each half, layer with cheese slices and pepperoni. Roll up like a jelly roll tucking ends under. Place onto greased cookie sheet. Brush with egg. Let rise 30 minutes. Bake at 375º for 30 minutes.

Chicken Noodle Soup

Serves 6

3 boneless, skinned chicken breasts
6 cups water (you may need to add more water as it boils off)
1 teaspoon cilantro
1 teaspoon onion salt
1 tablespoon salt
½ teaspoon paprika
½ teaspoon mace
½ teaspoon pepper
½ teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon thyme
½ cup celery, chopped
½ cup carrots, chopped
8 cups egg noodles, cooked

Boil chicken in water with spices and cook for 30 minutes. Add celery and carrots and continue to cook for 15 minutes more. Remove chicken from water and cut into ½-cubes. Stir back into broth with cooked noodles. (You can cook the noodles in the broth after you take the chicken out but it makes the soup frothy.)