SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
Monday, June 8, 2009
Fried Rice
4 cups of cooked rice (day old is the best)
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
Chocolate Revel Bars
1 c butter
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
Garlic Roasted Potatoes
2 lbs red potatoes
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
Au Gratin Potatoes
2 lbs potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
Chicken Chimichangas
2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
Enchiladas
1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
Mexican Casserole
1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
Pretzel Salad
1st LAYER
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
Gooey Carmel Corn
1 c butter
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
Pumpkin Roll
3 eggs
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
Danish Dessert
CRUST
2 c flour
1/2 c packed brown sugar
1 c butter
1/2 c chopped nuts
Cut butter into flour and brown sugar. Add nuts. Press mixture in 9x13 pan. Bake at 350 for 15-20 min. Let cool. Crumble into large crumbs and leave in pan.
FILLING
12 oz cream cheese
1 1/2 t vanilla
1 1/2 c powdered sugar
1 1/2 c whipping cream
Beat cream cheese until smooth. Add whipping cream. Beat until creamy and fluffy. Add remaining ingredients. Spread carefully over crumbs in pan. Refrigerate several hours. For topping, mix one box of raspberry Danish Dessert. Add additional raspberries if desired. Spread over filling.
2 c flour
1/2 c packed brown sugar
1 c butter
1/2 c chopped nuts
Cut butter into flour and brown sugar. Add nuts. Press mixture in 9x13 pan. Bake at 350 for 15-20 min. Let cool. Crumble into large crumbs and leave in pan.
FILLING
12 oz cream cheese
1 1/2 t vanilla
1 1/2 c powdered sugar
1 1/2 c whipping cream
Beat cream cheese until smooth. Add whipping cream. Beat until creamy and fluffy. Add remaining ingredients. Spread carefully over crumbs in pan. Refrigerate several hours. For topping, mix one box of raspberry Danish Dessert. Add additional raspberries if desired. Spread over filling.
Carrot Cake
2 c sugar
1 1/2 c oil
4 eggs
1 t vanilla
2 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1 c walnuts (optional)
3 c shredded carrots
Cream sugar and oil. Add eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Add carrots and walnuts. Bake at 350 for 40-60 min in greased 9x13 pan.
FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
1 1/2 c oil
4 eggs
1 t vanilla
2 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1 c walnuts (optional)
3 c shredded carrots
Cream sugar and oil. Add eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Add carrots and walnuts. Bake at 350 for 40-60 min in greased 9x13 pan.
FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Poppyseed Bread
BREAD
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 c sugar
1 1/2 c milk
1 1/8 c oil
1 1/2 T poppy seeds
3 eggs
1 1/2 t vanilla
1 1/2 t almond extract
Blend all ingredients and beat 2 minutes. Grease and flour 3 medium loaf pans. Bake at 350 for 50 minutes. While still hot, pour on glaze.
GLAZE
3/4 c sugar
1/4 c orange juice
1/2 t vanilla
1/2 t almond extract
2 T melted butter
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 c sugar
1 1/2 c milk
1 1/8 c oil
1 1/2 T poppy seeds
3 eggs
1 1/2 t vanilla
1 1/2 t almond extract
Blend all ingredients and beat 2 minutes. Grease and flour 3 medium loaf pans. Bake at 350 for 50 minutes. While still hot, pour on glaze.
GLAZE
3/4 c sugar
1/4 c orange juice
1/2 t vanilla
1/2 t almond extract
2 T melted butter
Pizza Crust
1 c warm water
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
Macaroni Grill Bread
1 T yeast
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt
Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt
Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar
Cinnamon Rolls
SWEET ROLL DOUGH---may be used for any sweet roll recipe (orange rolls for example)
3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c butter
2 T yeast
1/3 c warm water
3 eggs (room temp)
5 1/2 to 6 1/2 c flour
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add lukewarm milk mixture, eggs, and 5 cups flour. Mix well (I use my KitchenAid mixer). Continue adding flour until dough is sticky but manageable. Knead about 6 minutes. Place in greased bowl and let it raise about 1 hour. Punch down and shape as desired.
Note: Any time you are making bread, rolls, or cinnamon rolls, the less flour the better. Good dough should be sticky. Also, to know if you have kneaded long enough, roll a small piece of dough into a ball. Slowly working it with your fingers, begin to pull the dough into a larger circle. If you can get the middle of the dough to allow light through it without breaking, you've kneaded it long enough.
CINNAMON FILLING
1 c brown sugar
1 c sugar
1/2 c butter
1/4 c flour
1 1/2 T cinnamon
1/2 c chopped nuts (optional)
Mix all ingredients together except nuts until well combined. Add nuts if desired. Roll 1/2 of dough into 12x15" rectangle. Spread 1/2 of cinnamon mixture evenly on dough. Roll dough tightly from long side. Cut in 12 1" slices. Place in greased baking pan. Repeat with remaining dough and cinnamon mixture. Cover and let raise 1 hour. Bake at 350 for about 20-25 minutes. Spread frosting over warm rolls (I prefer cream cheese frosting)
CREAM CHEESE FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Combine butter and cream cheese until creamy. Add milk and vanilla. Beat until smooth. Add powdered sugar
3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c butter
2 T yeast
1/3 c warm water
3 eggs (room temp)
5 1/2 to 6 1/2 c flour
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add lukewarm milk mixture, eggs, and 5 cups flour. Mix well (I use my KitchenAid mixer). Continue adding flour until dough is sticky but manageable. Knead about 6 minutes. Place in greased bowl and let it raise about 1 hour. Punch down and shape as desired.
Note: Any time you are making bread, rolls, or cinnamon rolls, the less flour the better. Good dough should be sticky. Also, to know if you have kneaded long enough, roll a small piece of dough into a ball. Slowly working it with your fingers, begin to pull the dough into a larger circle. If you can get the middle of the dough to allow light through it without breaking, you've kneaded it long enough.
CINNAMON FILLING
1 c brown sugar
1 c sugar
1/2 c butter
1/4 c flour
1 1/2 T cinnamon
1/2 c chopped nuts (optional)
Mix all ingredients together except nuts until well combined. Add nuts if desired. Roll 1/2 of dough into 12x15" rectangle. Spread 1/2 of cinnamon mixture evenly on dough. Roll dough tightly from long side. Cut in 12 1" slices. Place in greased baking pan. Repeat with remaining dough and cinnamon mixture. Cover and let raise 1 hour. Bake at 350 for about 20-25 minutes. Spread frosting over warm rolls (I prefer cream cheese frosting)
CREAM CHEESE FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Combine butter and cream cheese until creamy. Add milk and vanilla. Beat until smooth. Add powdered sugar
Parmesan Pea Risotto
2 t olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
1 1/2 c uncooked arborio rice
5 c chicken broth
2 bay leaves
1 c frozen peas
1/4 c parsley, fresh, chopped or 2 T dry parsley
4 T grated Parmesan cheese
2 T butter
1/8 t salt
1/8 t pepper
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add rice and cook until translucent, stirring constantly. Add 1 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1 cup at a time, waiting until liquid is absorbed before adding the next cup. Remove bay leaves. Fold in peas and cook until hot. Remove from heat, fold in parsley, Parmesan cheese, and butter. Season to taste with salt and pepper.
1 medium onion, chopped
2 medium garlic cloves, minced
1 1/2 c uncooked arborio rice
5 c chicken broth
2 bay leaves
1 c frozen peas
1/4 c parsley, fresh, chopped or 2 T dry parsley
4 T grated Parmesan cheese
2 T butter
1/8 t salt
1/8 t pepper
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add rice and cook until translucent, stirring constantly. Add 1 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1 cup at a time, waiting until liquid is absorbed before adding the next cup. Remove bay leaves. Fold in peas and cook until hot. Remove from heat, fold in parsley, Parmesan cheese, and butter. Season to taste with salt and pepper.
Buttermilk Pancakes
1 egg
1 c flour
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
2 T butter, melted
1/4 t vanilla extract.
Combine egg, buttermilk, butter, and vanilla. Slowly add flour, sugar, baking powder, baking soda, and salt taking care not to stir too much, as pancakes will get tough. Heat a griddle. Pour 1/4 c of batter onto the griddle. Pancakes are ready to flip when edges appear dry and bubbles form in the middle. After flipping, brush cooked side with butter. Serve warm.
1 c flour
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
2 T butter, melted
1/4 t vanilla extract.
Combine egg, buttermilk, butter, and vanilla. Slowly add flour, sugar, baking powder, baking soda, and salt taking care not to stir too much, as pancakes will get tough. Heat a griddle. Pour 1/4 c of batter onto the griddle. Pancakes are ready to flip when edges appear dry and bubbles form in the middle. After flipping, brush cooked side with butter. Serve warm.
Macaroni and Cheese
2 T butter
2 T flour
1 1/2 cups milk
2 1/2 t salt
2 big pinches nutmeg
2 big pinches pepper
2 cups shredded cheddar cheese
2 T grated Parmesan cheese
1/2 lb elbow macaroni, cooked
Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. Increase the heat to medium. Stirring constantly with a wooden spoon slowly pour milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened, and gently bubbling, about 6 to 8 min. Remove the saucepan from the heat. Add 1/2 t of the salt, nutmeg, and pepper. Then add the cheddar and Parmesan cheeses. Stir until the sauce is smooth. Add the cooked, drained macaroni to a 9x13 pan. Pour the cheese sauce over. Bake at 350 for 20-30 min.
2 T flour
1 1/2 cups milk
2 1/2 t salt
2 big pinches nutmeg
2 big pinches pepper
2 cups shredded cheddar cheese
2 T grated Parmesan cheese
1/2 lb elbow macaroni, cooked
Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. Increase the heat to medium. Stirring constantly with a wooden spoon slowly pour milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened, and gently bubbling, about 6 to 8 min. Remove the saucepan from the heat. Add 1/2 t of the salt, nutmeg, and pepper. Then add the cheddar and Parmesan cheeses. Stir until the sauce is smooth. Add the cooked, drained macaroni to a 9x13 pan. Pour the cheese sauce over. Bake at 350 for 20-30 min.
Eggrolls
1/2 lb of sausage
1/2 head of Chinese cabbage
2 T minced ginger
3 cloves minced garlic
eggroll wrappers
Cook sausage. Add chopped cabbage, ginger, and garlic. Roll into eggroll wrappers. Fry in oil about 2 inches deep. Serve with sweet n sour sauce.
Sweet n Sour Sauce
1/4 c white vinegar
1/4 c pineapple juice
3 T packed brown sugar
1 1/2 T ketchup
2 t water
2 t cornstarch
Combine white vinegar, pineapple juice, brown sugar, and ketchup. Mix cornstarch and water, and add to vinegar mixture. Microwave until thickened.
1/2 head of Chinese cabbage
2 T minced ginger
3 cloves minced garlic
eggroll wrappers
Cook sausage. Add chopped cabbage, ginger, and garlic. Roll into eggroll wrappers. Fry in oil about 2 inches deep. Serve with sweet n sour sauce.
Sweet n Sour Sauce
1/4 c white vinegar
1/4 c pineapple juice
3 T packed brown sugar
1 1/2 T ketchup
2 t water
2 t cornstarch
Combine white vinegar, pineapple juice, brown sugar, and ketchup. Mix cornstarch and water, and add to vinegar mixture. Microwave until thickened.
Deluxe Chocolate Marshmallow Bars
3/4 c butter
1 1/2 c sugar
3 eggs
1 t vanilla
1 1/3 c flour
1/2 t baking powder
1/2 t salt
3 T cocoa
1/2 c chopped nuts (optional)
4 c mini marshmallows
TOPPING
1 1/3 c chocolate chips
3 T butter
1 c peanut butter
2 c crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla, beat until fluffy. Combine flour, baking powder, salt, and cocoa. Add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan. Bake at 350 for 15-18 min. Sprinkle marshmallows evenly over cake; return to oven for 2-3 min. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.
1 1/2 c sugar
3 eggs
1 t vanilla
1 1/3 c flour
1/2 t baking powder
1/2 t salt
3 T cocoa
1/2 c chopped nuts (optional)
4 c mini marshmallows
TOPPING
1 1/3 c chocolate chips
3 T butter
1 c peanut butter
2 c crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla, beat until fluffy. Combine flour, baking powder, salt, and cocoa. Add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan. Bake at 350 for 15-18 min. Sprinkle marshmallows evenly over cake; return to oven for 2-3 min. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.
Dinner Rolls
2 c milk
3 eggs
1/2 c sugar
2 t salt
2 T yeast
1/2 c butter
7 c flour
Microwave milk and butter until butter is melted. Add sugar, eggs, and salt to the mixture. Allow milk to cool until lukewarm. Dissolve yeast in 1/4 c warm water. Add milk mixture to yeast as well as 5 cups of flour. Mix, adding more flour as needed. Dough should be as sticky as possible, while still retaining a shape. Let raise. Shape into rolls, let raise again. Bake at 375 for 15-20 min
3 eggs
1/2 c sugar
2 t salt
2 T yeast
1/2 c butter
7 c flour
Microwave milk and butter until butter is melted. Add sugar, eggs, and salt to the mixture. Allow milk to cool until lukewarm. Dissolve yeast in 1/4 c warm water. Add milk mixture to yeast as well as 5 cups of flour. Mix, adding more flour as needed. Dough should be as sticky as possible, while still retaining a shape. Let raise. Shape into rolls, let raise again. Bake at 375 for 15-20 min
Whole Wheat Bread
4 c warm water
2 T yeast
1 T lecithin
1/16 t absorbic acid
1/2 c honey
1/2 c oatmeal
4 c of wheat, ground into flour
Mix all ingredients together. Let sit for 10 min. Mix in 1 1/2 T salt, 1/2 c oil, 1/8 c gluten and enough white flour to keep dough from sticking on bottom. Stir for 8 min (in a Bosch). Let it raise and shape into loaves. Bake at 350 for 40 min
2 T yeast
1 T lecithin
1/16 t absorbic acid
1/2 c honey
1/2 c oatmeal
4 c of wheat, ground into flour
Mix all ingredients together. Let sit for 10 min. Mix in 1 1/2 T salt, 1/2 c oil, 1/8 c gluten and enough white flour to keep dough from sticking on bottom. Stir for 8 min (in a Bosch). Let it raise and shape into loaves. Bake at 350 for 40 min
Vanishing Oatmeal Cookies
1 c softened butter
1 c packed brown sugar
1/2 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 c quick oats
1 c raisins, craisins, chocolate chips (milk, semi, or white), or butterscotch chips
Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to butter mixture, mixing well. Stir in oats and raisins (or whatever mix in you chose); mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 350 for 10-12 min or until light golden brown. Cool 1 min on cookie sheet; remove to wire rack. Makes 4 dozen
1 c packed brown sugar
1/2 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 c quick oats
1 c raisins, craisins, chocolate chips (milk, semi, or white), or butterscotch chips
Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to butter mixture, mixing well. Stir in oats and raisins (or whatever mix in you chose); mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 350 for 10-12 min or until light golden brown. Cool 1 min on cookie sheet; remove to wire rack. Makes 4 dozen
Oreo Cookies
1 box Devil's Food Cake mix
2 eggs
3/4 c shortening
Combine all ingredients. Roll in balls and place on ungreased cookie sheet. Bake at 350 for 5-8 min
FROSTING
1/2 c butter
8 oz cream cheese
1/2 t vanilla
1 lb of powdered sugar
Combine butter and cream cheese until smooth. Add vanilla and powdered sugar. Place frosting between two cookies
2 eggs
3/4 c shortening
Combine all ingredients. Roll in balls and place on ungreased cookie sheet. Bake at 350 for 5-8 min
FROSTING
1/2 c butter
8 oz cream cheese
1/2 t vanilla
1 lb of powdered sugar
Combine butter and cream cheese until smooth. Add vanilla and powdered sugar. Place frosting between two cookies
Chocolate Chip or Toffee Cookies
1/4 c butter
3/4 c butter-flavored Crisco
1 c brown sugar
1/2 c sugar
1 t baking soda
2 T hot water
2 eggs
1 t vanilla
1 t salt
3 c flour
3 super size Symphony bars (toffee & almond) broken into pieces or 1 to 2 bags milk chocolate chips
Cream butter, Crisco, and sugars. Add water, eggs, and vanilla. Combine baking soda, salt, and flour. Add to egg mixture. Fold in Symphony bar pieces or chocolate chips. Bake at 350 for 10-11 min or until light brown.
3/4 c butter-flavored Crisco
1 c brown sugar
1/2 c sugar
1 t baking soda
2 T hot water
2 eggs
1 t vanilla
1 t salt
3 c flour
3 super size Symphony bars (toffee & almond) broken into pieces or 1 to 2 bags milk chocolate chips
Cream butter, Crisco, and sugars. Add water, eggs, and vanilla. Combine baking soda, salt, and flour. Add to egg mixture. Fold in Symphony bar pieces or chocolate chips. Bake at 350 for 10-11 min or until light brown.
S'more Cookies
1 large bag mini marshmallows
1/3 c light corn syrup
6 T butter
12 oz milk chocolate chips
1 t vanilla
8 c Golden Graham cereal
Melt 5 c marshmallows, corn syrup, butter, & chocolate chips in saucepan over low heat stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix until cereal is evenly coated. Stir in remaining marshmallows. Press into buttered 9x13 pan. Let stand 1 hour.
1/3 c light corn syrup
6 T butter
12 oz milk chocolate chips
1 t vanilla
8 c Golden Graham cereal
Melt 5 c marshmallows, corn syrup, butter, & chocolate chips in saucepan over low heat stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix until cereal is evenly coated. Stir in remaining marshmallows. Press into buttered 9x13 pan. Let stand 1 hour.
Peach Cobbler
2 29 oz can of peaches in light syrup
2/3 c sugar
1 t cinnamon
1/2 t nutmeg
3 T cornstarch
1 box yellow cake mix
1/4 c butter
Drain peaches, reserve 1 cup of syrup. Combine sugar, cinnamon, nutmeg, and cornstarch in a large saucepan. Add reserved syrup and drained peaches. Cook until thickened and bubbly. Cut butter into yellow cake mix until it resembles cornmeal. Pour cooked peach mixture into a greased 9x13 pan. Sprinkle cake mixture over the peaches until peaches are covered (I usually don't end up using all the cake mixture). Bake at 350 for 45 minutes until top is golden brown and peach mixture is bubbly.
Good served with vanilla ice cream
2/3 c sugar
1 t cinnamon
1/2 t nutmeg
3 T cornstarch
1 box yellow cake mix
1/4 c butter
Drain peaches, reserve 1 cup of syrup. Combine sugar, cinnamon, nutmeg, and cornstarch in a large saucepan. Add reserved syrup and drained peaches. Cook until thickened and bubbly. Cut butter into yellow cake mix until it resembles cornmeal. Pour cooked peach mixture into a greased 9x13 pan. Sprinkle cake mixture over the peaches until peaches are covered (I usually don't end up using all the cake mixture). Bake at 350 for 45 minutes until top is golden brown and peach mixture is bubbly.
Good served with vanilla ice cream
Cider Sauce
1/2 c sugar
2 T cornstarch
1/4 t cinnamon
1/4 t nutmeg
2 c apple juice
2 t lemon juice
1/4 c butter
Mix sugar, cornstarch, cinnamon, and nutmeg; stir in apple juice and lemon juice. Cook stirring constantly. Boil and stir 1 min. Add butter. Good over waffles.
2 T cornstarch
1/4 t cinnamon
1/4 t nutmeg
2 c apple juice
2 t lemon juice
1/4 c butter
Mix sugar, cornstarch, cinnamon, and nutmeg; stir in apple juice and lemon juice. Cook stirring constantly. Boil and stir 1 min. Add butter. Good over waffles.
Vegetable Meat Balls
1 pound ground beef
1 egg beaten
1/4 c bread crumbs
salt & pepper
2 med grated carrots
2 med grated potatoes
1 small onion, finely cut
flour
oil
1 can of golden mushroom soup, diluted with 1/2 can of water to 1 can of water
Combine beef, egg, bread crumbs, salt, pepper, carrots, potatoes, and onions. Shape into balls or patties. Dust with flour; brown in oil. Place in buttered casserole dish. Add soup over patties for gravy. Bake at 350 for 45 minutes to 1 hour.
1 egg beaten
1/4 c bread crumbs
salt & pepper
2 med grated carrots
2 med grated potatoes
1 small onion, finely cut
flour
oil
1 can of golden mushroom soup, diluted with 1/2 can of water to 1 can of water
Combine beef, egg, bread crumbs, salt, pepper, carrots, potatoes, and onions. Shape into balls or patties. Dust with flour; brown in oil. Place in buttered casserole dish. Add soup over patties for gravy. Bake at 350 for 45 minutes to 1 hour.
Spinach Calzones
2 loaves frozen Rhodes bread dough
1 pkg chipped fresh spinach, drained well
1/4 med onion, chopped
nutmeg
1 egg
salt & pepper
garlic salt
10 oz ricotta cheese
1 1/2 c mozzarella cheese
Spaghetti sauce
Divide dough into 5 pieces. Roll each piece into a circle. Mix spinach, onion, nutmeg, egg, salt, pepper, ricotta, and mozzarella. Put filling on 1/2 circle. Fold in half and seal edges w/a fork. Cut air vents in top. Brush w/egg white. Bake at 375 for 20-25 min. Serve warm with heated spaghetti sauce.
1 pkg chipped fresh spinach, drained well
1/4 med onion, chopped
nutmeg
1 egg
salt & pepper
garlic salt
10 oz ricotta cheese
1 1/2 c mozzarella cheese
Spaghetti sauce
Divide dough into 5 pieces. Roll each piece into a circle. Mix spinach, onion, nutmeg, egg, salt, pepper, ricotta, and mozzarella. Put filling on 1/2 circle. Fold in half and seal edges w/a fork. Cut air vents in top. Brush w/egg white. Bake at 375 for 20-25 min. Serve warm with heated spaghetti sauce.
Pasta E Fagioli
1 lb lean ground beef
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta
Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta
Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese
Sauced Cubed Steaks
4 beef cubed steaks
1 beef bouillon cube
1 c boiling water
2 T oil
3/4 t salt
1/8 t pepper
1/2 c flour
1/2 c chili sauce
Dissolve bouillon cube in boiling water. Mix flour, salt, and pepper. Coat the cubed steaks in the mixture. Brown cubed steaks in oil. Remove steaks from pan, stir in 2 T flour mixture. Stir in chili sauce, gradually add bouillon water, stirring constantly until thickened. Reduce heat, add steaks, cook slowly, turning steaks occasionally for 10-15 min. Serve with sauce.
Note: My family likes extra sauce and so I one and a half the recipe for the sauce.
1 beef bouillon cube
1 c boiling water
2 T oil
3/4 t salt
1/8 t pepper
1/2 c flour
1/2 c chili sauce
Dissolve bouillon cube in boiling water. Mix flour, salt, and pepper. Coat the cubed steaks in the mixture. Brown cubed steaks in oil. Remove steaks from pan, stir in 2 T flour mixture. Stir in chili sauce, gradually add bouillon water, stirring constantly until thickened. Reduce heat, add steaks, cook slowly, turning steaks occasionally for 10-15 min. Serve with sauce.
Note: My family likes extra sauce and so I one and a half the recipe for the sauce.
Chicken Casserole
2 c chopped cooked chicken
monterrey jack cheese
Nacho flavored Doritos
1 can of cream of chicken soup
1 to 1 1/2 c of chicken broth
1 can of diced green chilies
Combine cream of chicken soup and 1 cup of chicken broth. Sauce should be the consistency of spaghetti sauce--add additional chicken broth if necessary. Add chicken and cream chilies to soup mixture. Place a layer of soup mixture, Doritos (slightly crushed), and then cheese. Repeat layers. Bake at 350 for about 50 min. Good served over rice.
monterrey jack cheese
Nacho flavored Doritos
1 can of cream of chicken soup
1 to 1 1/2 c of chicken broth
1 can of diced green chilies
Combine cream of chicken soup and 1 cup of chicken broth. Sauce should be the consistency of spaghetti sauce--add additional chicken broth if necessary. Add chicken and cream chilies to soup mixture. Place a layer of soup mixture, Doritos (slightly crushed), and then cheese. Repeat layers. Bake at 350 for about 50 min. Good served over rice.
Chicken Cordon Bleu Crepes
CREPES
1 c flour
2 eggs
1 1/4 c milk
Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.
FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese
Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.
SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham
Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.
1 c flour
2 eggs
1 1/4 c milk
Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.
FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese
Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.
SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham
Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.
Chicken Rolls
4 oz of reduced fat cream cheese
1 1/2 cups of chopped cooked chicken
poultry seasoning
1 T lemon juice
8 crescent rolls
1/4 c melted butter
1 pkg season crouton
Combine cream cheese, chicken, seasoning, and lemon juice in a bowl. Spread a few crescent rolls at a time on a cookie sheet. Spread crescent rolls in a square. Place some chicken mixture on the crescent roll. Roll up, pinching corners closed. Roll in butter, then crushed croutons. Bake at 350 for 30 min.
CHICKEN GRAVY
1 can cream of chicken soup
1/2 can of milk
Heat and serve
1 1/2 cups of chopped cooked chicken
poultry seasoning
1 T lemon juice
8 crescent rolls
1/4 c melted butter
1 pkg season crouton
Combine cream cheese, chicken, seasoning, and lemon juice in a bowl. Spread a few crescent rolls at a time on a cookie sheet. Spread crescent rolls in a square. Place some chicken mixture on the crescent roll. Roll up, pinching corners closed. Roll in butter, then crushed croutons. Bake at 350 for 30 min.
CHICKEN GRAVY
1 can cream of chicken soup
1/2 can of milk
Heat and serve
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