Home made rolls

From the kitchen of: Dolly S

Ok here is the roll recipe ... It make beautiful large Rolls and Lots of em.

4 Cups Warm (not hot) Water

4 Tbs. Yeast

1 Tbs. Sugar

3/4 Tbs. Salt

Mix these ingredients together and let the Yeast Activate. (It looks like it sinks & then it explodes)

When This is done Add

2 Eggs

1/2 Cup Sugar

1 stick of Butter softened

4-5 Cups of Flour

Once these are mixed in well start adding flour. You will continue to add Flour until you have added between 10-12 Cups Total. The dough should start to pull away from the bowl if you are using a kitchen Aid / Bosch type mixer. Once the dough is complete you will remove it form the bowl and Knead the dough on a counter or table thoroughly. If you are Using a Bosch I let it kneed for a 1 -1 & 1/2 Minutes.

Next Place it in a large bowl to Rise (for about an Hour If I'm using the Slow Rise Yeast) The dough Should about Double in Size.

Take the Dough and form it into rolls by Tucking the dough into the bottom ofthe roll. I push up with my middle & Index finger creating a circle with the index and thumb of the other hand and create a ball around my fingers...Pinching it back together at the bottom. It is difficult to describe but . This should give it the nice perfect round look. Don't make them too big because they are going to rise again and should double in size during rising / baking.The trick here is use a little butter or Pam on your hands to keep it from sticking to you.

Once you have formed the rolls place them on a greased pan. Let them Rise again till they have about doubled in size. Cook for about 30 minutes at 350 degrees.

This recipe is one that took me 3 Try's to get mine to look the way my sisters Do but once I got the Hang of it It was Easy. I use the Large Pans from Sam's Club and This recipe make 2 Pans Full. The trick is not making the Rolls too big and keeping them away from the sides a bit to leave room for expansion. I fit is for a smaller group just cut the recipe in half. I use slow rise yeast.My sister uses quick rise. If you have questions let me know.
This the The batch I made this morning.

Beef Stroganoff

By: Heather T

I have received several requests for my Slow-Cooker Beef Stroganoff recipe, so I thought I would share. This is my husbands all-time favorite meal, and it is so EASY!!!
2 lbs. of Stew Beef
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
1 pkg. of Lipton Onion Soup Mix
2 cups of Sour Cream
Add beef, soups and a 1/2 a cup of water to the slow cooker. Mix together. Cook on low for 8-10 hours. Do not take the lid off the slow cooker!! Add sour cream right before serving.
You can put this on top of egg noodles, mashed potatoes or my favorite, rice.

Tater Tot casserole

Tater Tot Casserole
By: Marilene R

Makes a 9 x 13 panful

2 lb bag of tater tots (enough to cover the top of the pan)
bag of frozen vegetables of choice
1 lb of ground beef
2 (10 ½ oz or 1 family size) cans of cream of mushroom soup
Cheddar or Colby cheese, grated (enough to cover the pan)

Preheat the oven to 350. Brown the ground beef. Place the browned ground beef as the bottom layer of the pan. Place the vegetables as the next layer. Then, pour the condensed soup on top of the vegetables. Cover with a layer of grated cheese. Top with a layer of tater tots (as many as desired).

Bake at 350 for 30 minutes. Then, raise to 450 for 15-20 minutes.

Salad Shirazi

Salad Shirazi
By: Marilene R

3 long English seedless cucumbers
6 large tomatoes
3 medium sweet onions
3 Tbsp. dry parsley (re-hydrated in water)
3 lemons- juiced
1/3 cup extra virgin olive oil
2 tsp. salt
pepper to taste

Peel cucumbers then dice cucumbers, tomatoes and sweet onions. Rehydrate parsley in one cup of water for 10 minutes, then drain. Stir all ingredients together. Ready to serve!

Green Salad with Candied pecans

Salad From Stacy P

Candied Pecans

1 egg white
1 tsp vanilla
1 Tbs of water
1 pound of pecans
1 cup sugar
1 tsp. Nutmeg (or allspice)
1 tsp cinnamon
1 tsp salt

Preheat the oven to 300°; Beat the egg white, vanilla and water until it is frothy (make sure it doesn’t peak). Add the pecans and drench the pecans in the mixture. Mix the sugar, nutmeg, cinnamon and salt in another bowl and then stir everything together until the sugar is dissolved. Line a big baking pan with foil then spread the pecans out on the pan. Bake for 45 minutes, stirring every 5-10 minutes (about every seven minutes is easiest for me).



Salad

Baby spinach
Mixed greens
Chopped scallions or green onions
Craisins
Can of mandarin oranges
Sprinkle on pecans
Always use Brianna’s blush strawberry vinaigrette for dressing

Mexican chicken casserole

MEXICAN CHICKEN CASSEROLE

Given by: Anita H

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350˚. Spray a 13 by-9-inch pan with the cooking spray. Mix the soups, tomatoes and chicken to create a mixture. Lay two torillas flat to cover bottom of pan. Pour mixture in a layer, then add cheese. Create threee layers and add the remaining chesse to the top. Bake for 30 minutes.

Broiled or grilled Lemon chicken

Broiled or grilled Lemon chicken
Serves 4
Marilene R

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.Broiled or grilled Lemon chicken
Serves 4

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.