2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt
and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes.
Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into three portions. Let rest for 5 minutes.
Divide each portion into 36 pieces. Shape each piece into a ball; place three balls in each greased muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown.
Remove from pans to wire racks. Serve warm. Yield: 3 dozen. If Cooking for Two: Freeze rolls in a plastic storage bag.
Then defrost as many as needed at a moment's notice
|Baked Ziti |
1 pkg. (16 oz.) ziti pasta
1 jar (26 oz.) spaghetti sauce
1 container (15 oz.) Ricotta Cheese
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/4 cup 100% Grated Parmesan Cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.
MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of
the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining
mozzarella cheese and the Parmesan cheese. Cover.
BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.
|Lemon-Dijon Green Beans Amandine |
1 lb. fresh or frozen whole green beans
2 Tbsp. margarine or butter
2 Tbsp. lemon juice
2 Tbsp. Dijon Mustard
1/4 tsp. dill weed
2 Tbsp. Sliced Almonds, toasted
COOK and stir beans in margarine in large skillet on medium-high heat just until crisp-tender.
ADD lemon juice, mustard and dill; toss to coat. Cook until heated through, stirring frequently.
SPRINKLE with almonds.
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar. In the center of each strawberry, using a sharp
knife, make a hole in each one, as deep as you can without going out the bottom. Spoon or pipe the
filling into each hole. Dip cheesecake end of strawberry into chopped almonds, making sure you
completely cover the cheesecake with the nuts. Lay strawberries in a pretty serving dish. Sprinkle with any
leftover nuts around the dish. Chill, and serve.
Submitted by Bren, texasangelwithattitude1971
|Mango Margarita |
4 fluid ounces tequila
1 fluid ounce triple sec liqueur
1 mango, peeled and seeded
2 fluid ounces water
2 cups crushed ice
In a blender combine tequila, triple sec, mango, water and ice. Blend until smooth.