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| | From:  Jolene· (Original Message) | Sent: 11/5/2008 12:21 PM |
90 Minute Dinner Roll
2 to 2-1/4 cups all purpose flour
2 Tbsp sugar
1 envelope RapidRise yeast
1/2 tsp salt
1/2 cup milk
1/4 C water
2 Tbsp butter
In lg bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat milk, water and 2 Tbsp buter until very warm (120 degrees to 130 degrees). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8" round pan. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes. Bake @375 for 20 minutes or until done. Remove from pan, brush with melted butter, if desired. Best served warm. |
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| | | From: Jolene· | Sent: 11/5/2008 12:24 PM |
Smoked Salmon Loaf With Garlic Cream Sauce
2 cans pink salmon (there are many varieties to choose from. Find one that fits your budget.
1 can cream of mushroom soup
1/3 cup cream
2 eggs
1 tsp Garlic powder
1 tsp onion powder
1 tsp liquid smoke. (make sure it says liquid smoke, and not browning sauce.�?BR>1/4 cup bread crumbs (you can make this yourself if you wish from toasting 1 slice of bread, and running over a cheese grater, or in the food processor)
What to do:
(Pre-heat oven 375 F)
1. In a large bowl, open salmon, break apart and remove larger bones. (even though these are
edible, they do tend to be a bit crunchy and we are looking for a nice smooth loaf.
2. Add eggs and bread crumbs
3. Mix well. But don’t over work the fish, (to keep you hands from getting too gummed up with the fish mix, spray your hands with a bit of non-stick vegetable spray.)
4. Place mix in a loaf pan, cover with tin foil. (ok aluminum foil if you are so picky on products.)
5. Place in oven in the center and let bake for 45 minutes or till center of loaf is at temp 165 F This is of course because, you have a raw egg product mixed in with cooked product. You don’t want to have any funky things growing in the center of your loaf.
There are rules to cooking foods safely, I will talk about this in the next post. However keep in mind, all foods when you cook them to heat or to reheat must reach the safe temp of 165 F.
You might be thinking, well that is for restaurants right? WRONGO! This is also for the home cooks as well. You want to make sure your food is as safe as possible for yourself and your family or guests.
6. Open can of cream of mushroom soup, put in small sauce pan, add cream and cook till this thickens and begins to bubble.
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Reply
| | | From: Jolene· | Sent: 11/5/2008 2:01 PM |
Hamburger Rice Skillet
1 pound ground beef
1 medium onion, sliced into rings
1 medium green pepper, chopped
1 clove garlic, minced
1 cup medium grain rice
1 16 ounce can tomatoes, cut up
1 8 ounce can tomato sauce
1 teaspoon Worcestershire
1/2 teaspoon dry basil, crushed
In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice;
cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato
sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt.
Bring to boiling. Reduce heat. Cover; simmer 25 to 30 minutes or until rice
is tender. Stir occasionally. Serves 4 to 6. |
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Reply
| | | From: Jolene· | Sent: 11/5/2008 2:03 PM |
Beenie Weenie
4 hotdogs
1 large can of baked beans
1/2 cup of diced onions Boil the hotdogs and heat the baked beans. Cut hotdogs into thin slices, add to the beans and let simmer for 5 minutes. Add onions and simmer for 3 more minutes. Serves 2 to 3.
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Reply
| | | From: Jolene· | Sent: 11/5/2008 2:06 PM |
Hamburger & Potato Meal 1 1/2 lb. hamburger
1 lg. clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can mushroom soup (10 3/4 oz.)
1/2 cup water Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
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| | | From: Jolene· | Sent: 11/5/2008 2:08 PM |
Sloppy Onion Joes
1 1/2 pounds ground beef
1 envelope Lipton Recipe Secrets Onion Soup Mix
1 cup water
1 cup ketchup
2 tablespoons firmly packed brown sugar
In 10 inch skillet, brown ground beef over medium high heat; drain.
Stir in remaining ingredients. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens. Serve, if desired, on hoagie rolls or hamburger buns.
Makes 6 servings.
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| | | From: Jolene· | Sent: 11/5/2008 2:14 PM |
Easy Lasagna 9 lasagna noodles cooked
2 lbs. ground beef
1 onion, chopped
1 - 32 oz. jar prego spaghetti sauce
3 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded Cook ground beef and onion, drain. Put 3 noodles in a greased 9x13" pan. Top with 1/3 of the meat mixture then 1/2 of the cheese mixture. Put 3 more noodles on top of the cheese. Then top with another 1/3 of the meat mixture. Put remaining 3 noodles on the top of the meat then top with the remaining meat. Put the remaining cheese on the very top. Bake at 375° for 30 minutes. |
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Reply
| | | From: Jolene· | Sent: 11/5/2008 2:15 PM |
Easy Liver & Onions 4 slices of bacon
1 pound liver sliced
2 tablespoons flour
1 cup Campbell's onion soup
1/4 cup chill sauce (optional) COOK bacon till crisp, remove from pan. Dust liver with flour and brown in bacon drippings. Crumble bacon over top of liver in pan. Add remaining ingredients, cover, and simmer 30 minutes or until liver is done. Uncover for a few minutes to allow sauce to thicken for gravy. |
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