Prepare one recipe pie crust, roll out half and place in pie pan, save half for top crust.
Brown:
Coat lightly with flour. Stir well.
Add
Add:
Pour into pie shell. Add top crust. Be sure to cut vents in the top crust. Bake at 350 degrees for about 30 minutes, until crust is golden brown. Let sit to set up about 10 minutes.
Can serve with gravy.
Mix in blender until slushy
Simmer sugar, water and mint leaves 10 minutes, add green coloring to make a light green. If mint extrat is used add with lemon juice and pineapple. Cook just until sugar is dissolved. Freeze until mushy. Scoop into cups, pour gingerale over just before serving.
Mix and bake at 350 degrees for 25-30 minutes or 4-5 minutes on high in microwave (stop and stir in middle of time). Optional: Sprinkle with Parsley Serve warm with crackers, firm chips, or (as Becky eats it) with a spoon.
Blend sour cream, juice, sugar and salt. Stir in fruit and nuts. Pour into 1 quart plastic freezer carton and freeze.
Unmold, slice and serve on crisp green lettuce.
Combine soup, sour cream, milk, and chilies. Heat until bubbly. All all but 1 cup of the cheese, all the chicken and onion. Using a large greased pan (9×13 is not big enough, but could use a 9×13 and a 9×9), put a little sauce in the bottom. Take a tortilla, put sauce in the middle in line from one side to the other, roll and place seam side down in pan. Place side by side until all tortillas are filled, saving some sauce for the top. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 375 degrees for 15-20 minutes. Can refrigerate and cook later, but for 1 hour.
Place cooked broccoli spears (about 10 ounces, don’t overcook) in bottom of greased casserole dish.
Cut up 4-5 boneless skinless chicken breasts. Cook rapidly in hot skillet with small amount of oil, until white and tender, don’t over cook or brown. spread cooked chicken bits over broccoli. Mix 1 can cream of broccoli soup with enough milk to make gravy, pour over chicken. cover with grated cheddar cheese. Mix bread crumbs with butter, then sprinkle over top of casserole. Bake until heared through at 350 degrees, about 25 minutes.
Dissolve yeast in lukewarm water with 1 teaspoon sugar. Add butter to milk and heat until butter is just melted. Cool to lukewarm and then add the yeast and water. In a large mixing bowl add milk and yeast mixture with the sugar and salt and about a cup of flour and stir to mix. Then add beaten eggs and rest of the flour. The dough should be very soft and sticky almost like a cake mix but a little stiffer. DO NOT ADD MORE FLOUR OR THE FINAL ROLLS WILL BE TOUGH. Put dough in a greased bowl, grease top and let rise until almost doubled. Punch down and then refrigerate over night or at least 8 hours. You may have to punch it down again. When the dough is chilled it is very easy to handle. Lightly flour a board or your counter and only pull out the dough you will be working with keeping the rest refrigerated until needed. Roll out and cut as desired or cover with melted butter and cinnamon and sugar as desired. You can add raisons (best if soaked in hot water for a few minutes to soften and then drained well), nuts or whatever you like to fill rolls with. Roll up in a jelly roll fashion and cut rolls and place close together on a greased pan. Brush tops with melted butter and let raise until doubled. Because the dough is chilled they may take longer to raise, especially in a cool kitchen.
Bake for about 15 minutes (check during baking, don’t over bake) in an oven preheated to 350 degrees. Frost as desired when cooled.
Also good rolled out and cut and fried as donuts, other fried dough or assorted coffee cakes.
Place in this order in a small mixing bowl:
Beat at speed 3 (medium) for 3 minutes. Stir in 1 cup shredded cheddar cheese and 1 1/2 to 2 cups flour to make a stiff dough. Cover. Let rest 15 minutes. Toss on well-floured surface until no longer sticky. Divide into 12 to 16 parts. Shape into flat buns; place on greased cookie sheet. Cover; let rise in a warm place until very light or doubled in size, about 45 or 60 minutes.
Bake at 375 degrees for 12 to 15 minutes or until golden brown.
Combine:
Add:
Mix until well moistened. Beat for 2 minutes.
Add:
Add:
Add:
Beat 1 minute until smooth. Cover. Let rise till bubbly, about 40 minutes. Lightly flour board, knead a little. Grease and sprinkle cornmeal in two 46 ounce juice cans. Let rise 30 minutes. Bake at 375 degrees for 40 minutes. Let cool in cans. THE CORNMEAL IS IMPORTANT FOR THE ENGLISH MUFFIN FLAVOR. Bake on bottom shelf of oven with top shelf removed or the bread will touch the top, and watch carefully so it doesn’t burn. GREAT TOASTED.
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