Baked onion dip (jed)


PARKER HOUSE ROLLS (EMMA) by Lee Hurst



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PARKER HOUSE ROLLS (EMMA) by Lee Hurst


2 cup milk, Scalded

1/4 cup Sugar

1 tbsp. Salt

2 eggs, beaten

1 cup margarine

1 tbsp. yeast

1/2 cup warm water

7-7 1/2 cup flour


When milk is warm (not hot), mix ingredients, using 3 1/2 - 4 cups flour. Let rest for 10 minutes. Add remaining flour and let rise (and punch down) three times before baking. Bake at 400 for 10-12 minutes.

PHYLLIS’ ROLLS by Fern Nelson

1 can evaporated milk

1 cup warm water

2 tsp salt

½ cup sugar

1 cube margarine, melted

2 eggs

2 Tbsp yeast (or 2 yeast cakes)



Flour

Not stiff but very elastic. Cook at 375 for approx. 15 minutes.


QUICK STICKY BUNS by Kitchen Kneads


1 cup brown sugar

1/4 cup white sugar

2 tbsp. Cinnamon

6 tbsp. melted butter (don’t substitute)


Topping: 1/4 cup Butter, 1 cup brown sugar, 6 tbsp. corn syrup
---Dough---

6 cups flour

2 tbsp. yeast

1/4 cup warm water

1/2 cup Sugar

1 tsp. Salt

1/4 cup softened butter

2 eggs


1 3/4 cup hot tap water
Mix sugar and cinnamon of filling and set aside. Mix yeast with 1/4 cup warm water and some of the sugar. Set aside to dissolve. Mix remaining sugar with 3 cups flour and salt. Add softened butter and hot water. Mix well. Add egg and yeast mixture and beat for three minutes. Add rest of flour and beat for 2 minutes at medium speed. Dough should be well mixed. Add a few tablespoons of additional flour if dough is too sticky. Knead by hand for a minute. Cut dough in half.

With each piece, roll dough into 16x12 inch rectangle. Brush with melted butter (leaving one long end unbuttered). Sprinkle with sugar filling (leaving one long end un-sugared). Along long side, begin rolling in a spiral. Pinch so it won’t come unrolled. Cut into 2 1/2 inch pieces. Place cut side up into greased 9x13 inch pan (staggered). Cover with clean dishcloth and let rise for 20-30 minutes. While preheating oven, place cookie sheet inside. Then place buns directly on the cookie sheet. The extra heat will help them to rise fast. Bake at 375 for 25 minutes until well browned; when pressed on side, it is firm. Remove from pan and place on tray.

Make topping by melting butter. Add brown sugar and corn syrup and heat until barely boiling. Pour over buns.

RICH DINNER ROLLS (BREADSTICKS) by peni floyd


1 cup milk

1 tsp salt

½ cup warm water

2 eggs, beaten

¼ cup sugar

¼ cup margarine

2 Tbsp dry yeast

5¼ cup flour


Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water, then add milk mixture, eggs and 2 cups of flour. Beat until smooth. Add enough flour to make soft dough. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover; let rise in warm place about 30 minutes, punch down. Turn on to lightly floured board. Proceed according to directions for any shape. Bake at 350 for about 2-30 minutes or until golden brown.



STICKY BUNS by Peni Floyd

1 box cook and serve butterscotch pudding (don’t mix)

1 cup brown sugar

1 cube butter

20 frozen Rhodes rolls
Pour pudding in bottom of bundt pan. Layer with brown sugar topped with butter (sliced), add frozen rolls. Let sit overnight. Bake at 350 for 20 to 25 minutes or until done.

SWEET ROLL by Faye Floyd

Dissolve:

½ cup warm water

2 Tbsp or 2 pkg. yeast

Stir in:

1½ cup lukewarm milk

½ cup sugar

2 tsp salt

2 eggs

½ cup soft shortening



Add: ½ of 7½ cup flour.
Use rest to knead until elastic. Knead dough till smooth. Let rise until double its size. 1½ hours punch down and rise 30 minutes. Use ½ of sweet roll recipe for cinnamon rolls.

SALADS:

People make a lot of jokes about marriage. They are funny, but sarcasm has no place in your relationship. Give it up!

A man inserted an ‘ad’ in the classifieds: “Wife wanted”. Next day he received a hundred letters. They all said the same thing: “You can have mine.”

Marriage is the triumph of imagination over intelligence.

Second marriage is the triumph of hope over experience.

The secret of a happy marriage remains a secret. -Henny Youngman


I was married by a judge. I should have asked for a jury. -George Burns

My wife and I were happy for twenty years. Then we met. -Rodney Dangerfield

“A man is incomplete until he is married. After that, he is finished.” -Zsa Zsa Gabor
“The secret of a successful marriage is not to be at home too much.” -Colin Chapman
“I’ve sometimes thought of marrying, and then I’ve thought again.” -Noel Coward
“I’d marry again if I found a man who had 15 million and would sign over half of it to me before the marriage and guarantee he’d be dead within a year.” -Bette Davis
“I don’t worry about terrorism. I was married for two years.” -Sam Kinison
First Guy (proudly): “My wife’s an angel!”

Second Guy: “You’re lucky, mine’s still alive.”

A couple came upon a wishing well. The husband leaned over, made a wish and threw in a penny. The wife decided to make a wish, too. But she leaned over too much, fell into the well, and drowned. The husband was stunned for a while but then smiled “It really works!”

“The poor wish to be rich, the rich wish to be happy, the single wish to be married, and the married wish to be dead.” -Ann Landers





24 Hour Green Salad By Joyce Miskin

1 lg. head lettuce torn into bite sized pieces

1 can sliced water chestnuts

1 cup thinly sliced celery

2 cup thinly sliced green onions

10oz. pkg. frozen peas

2 cup mayonnaise

2 cup grated Parmesan cheese

2 tsp. sugar

1 tsp. seasoned salt

3 hard boiled eggs, grated

2 cup bacon crispies

2 or 3 fresh tomatoes, diced
Layer lettuce, chestnuts, celery, onion, and peas in a 9 x 13 pan. Spread mayonnaise over this layer. Add Parmesan cheese, sugar, and seasoned salt. Seal with plastic wrap. Refrigerate over night. Before serving sprinkle eggs and bacon bits over the top. Garnish with tomatoes.

48 HOUR SALAD by Lynda Campbell


3 egg yolks

5 tbsp. vinegar

3 tbsp. Sugar

1 pint cream, whipped

1 lb. miniature marshmallows

1 large can crushed pineapple, drained

1 cup grated cheese
Cook egg yolks, vinegar, and sugar until thick. Cool. Add whipped cream to egg mixture. Mix with remaining ingredients. Cover tightly and place in fridge for 24 to 48 hours.

Aunt Kim's Layered Jell-O Salad by Jill Hurst

4 small boxes jell-o (Pick your colors of the season)

6 envelopes Knox gelatin

2 cup milk

2 cup sour cream

1 cup sugar

1 tsp. vanilla
Scald milk, add sugar.  Dissolve 2 pkg. jell-o in ½ cup warm water.  Add to milk mixture and stir in sour cream and vanilla, whisk together.  This is white layer.  Use 1/4 of it between colors.
Begin with bottom color of jell-o.  Add 1 cup boiling water to 1 pkg. jell-o and 1 pkg. Knox.  Stir until dissolved and add 1/2 cup cold water.  Pour into glass 9 x 13 dish.  Place in refrigerator until set.  Add 1/4 of milk mixture for next layer.  Replace in refrigerator until set and keep going until you have 8 total layers.  Best when made the might before serving.  This is another Craig and Jill tradition for Thanksgiving.


BALSAMIC DRESSING by Stacie Gomm


1/2 cup balsamic vinegar

3/4 cup olive oil

big dash garlic salt

dash pepper


Mix well. Store in closed container in fridge. Stores indefinitely.

CAULIFLOWER--BROCCOLI SALAD by Tammy Hay


2 cups cauliflower florets

2 cups broccoli. chopped

2 cups chopped celery

4 strips crisp bacon

1 red pepper or onion

almonds, walnuts, cheese, or other veggies as desired


Dressing:

1 cup low fat mayonnaise

1/3 cup sugar (or sugar substitute)

2 Tbsp vinegar


Mix and chill dressing. Pour over salad just before serving.

Chinese Chicken Salad By Joyce Miskin

4 Chicken breasts (boiled and boned)

1 head lettuce (shredded)

½ pkg. of Won-Ton Skins, cut in strips and fried

Add chopped green onions and celery
Sweet and Sour

¼ cup vinegar

6Tbsp sugar

¼ cup catsup

1Tbsp cornstarch

¼ cup water

2T. water
Combine all ingredients and simmer a few minutes. Place lettuce then won-tons on platter. Next place chicken and pour sauce on top.

CRANBERRY BROCCOLI SALAD


My Notes

1 bunch broccoli florets

1/2 bunch cauliflower florets

1/2 cup sunflower seeds

1 cup cranberry craisins

1/2 lb bacon, cooked and crumbled

4 chopped green onions
Dressing

1/2 cup olive oil

scant 1/2 cup sugar

1/4 cup apple cider vinegar


Prepare dressing an hour before serving and refrigerate.



CHICKEN PASTA SALAD by Amber McKee

16 oz bow-tie pasta

12 oz rainbow spiral

2 cans water chestnuts (sliced) drain and chop

2 cups chopped celery

4-6 chicken breasts- marinate in Sprite overnight

2 cups halved grapes

2 cans (small) pineapple tidbits

Dressing: 16 oz Kraft coleslaw dressing

1 cup mayo

Boil chicken until tender. Boil pastas. Cool chicken and cube. Rinse pasta and cool. Mix salad ingredients. Mix coleslaw dressing and mayo. Stir into salad.

CHICKEN SALAD by Nola Swenson

3 cups cubed cooked chicken

1 can mandarin oranges

1 can pineapple tidbits (13 oz)

½ cup toasted slivered almonds

1 cup diced celery


Dressing

1 Tbsp oil

1 Tbsp vinegar

1 Tbsp orange juice

¼ tsp salt

dash marjoram

¼ cup miracle whip
Mix sauce over mixture. Serve over lettuce leaf with hot rolls.

CHRISTMAS LAYERED JELL-O SALAD by Karla Allen

1 each 3 oz Jell-O (lime, lemon, and cherry)

8 oz small marshmallows

1 cup whipped cream

1 pkg (8 oz) cream cheese

1 small can crushed pineapple

½ cup mayonnaise
1) Mix lime Jell-O- put in 9x13 glass dish. Let set.

2) Mix lemon Jell-O with 1 cup boiling water. Add softened cream cheese and marshmallows (can soften in microwave). Beat until dissolved.

3) Chill until partially thickened.

4) Beat cream. Add mayo, whipped cream and pineapple to lemon mixture. Chill until thick.

5) Spread lemon mixture over lime Jell-O. Let set.

6) Mix cherry Jell-O. Chill until slightly thickened. Spread over mixture.




CROUTONS by Kitchen Kneads


4 slices homemade bread

2 tbsp. melted butter

2 tbsp. oil, part olive oil

1/2 tsp. garlic

1/4 tsp. Italian seasoning
Mix butter, oil, and seasonings. Mix with bread cubes. Bake at 350 for 12-15 minutes.

Cucumber Salad

2 cucumbers

1 sweet onion (red, Vidalia or similar)

2/3 cup red or white wine vinegar

2/3 cup sugar

½ cup canola oil or other light vegetable oil

1 to 2 tsp parsley

1 to 2 tsp dill weed

Salt

Pepper
Peel and slice cucumbers very thin. Slice onion thin and separate into rings. Layer cucumbers and onions in bowl. Sprinkle parsley, dill weed and salt and pepper to taste over cucumbers.


In another bowl mix sugar and vinegar until sugar is dissolved, whisk in oil. Pour over cucumbers and let set several hours or overnight in refrigerator.


If you use hot house cucumbers, you don't need to peel them. Also, I've found that using olive oil doesn't work well with this recipe as its flavor overpowers the parsley and dill flavors.



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