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Nancy, this is a delicious tetrazzini recipe when you have just a little ham
left. We love it. Over 40 years ago, when I was a young girl in a high
school sorority, we had our summer house party in LA. (Lower Alabama -Gulf
Shores, Alabama.) The chaperons would make this up for one of our meals. It can
be made into larger quantities. I know the recipe is 40-50 years old
and is very good.
Ham Tetrazzini
Brown:
1 cup diced ham
2 Tablespoons chopped onions
1 Tablespoon butter/oleo
Blend:
1 can cream of mushroom soup
1/2 cup of water
1 cup of grated cheddar cheese
1 Tablespoon Sherry or Cooking Sherry
Cook over low heat until cheese melts.
Add:
6 ounces cooked spaghetti
2 Tablespoons chopped pimento
1 Tablespoon chopped parsley
1 can mushrooms, drained
Season with salt/pepper and garlic powder.
Pour into casserole and bake for about 30 minutes at 350?.
Jane Ann in Alabama
I am looking for a very light, yeasty, sweet roll like at steak houses. I
have tried dozens of recipes and still can't find the right one. I have the
ingredients in large quantities, my son was able to get from a friend who works
at a local steakhouse, but I don't know how to down-size it or how to make it
into the rolls I am looking for. Can anyone help??? These are the ingredients as
they use at the steakhouse.
2 Cup soybean oil
56 oz sugar
10 oz yeast
3.5 qt water
2 oz. salt
5-1/2 64 oz pitcher of flour
Shirley in Virginia
Hi, Nancy. This is for Knitter in Illinois in Dec 24th newsletter on 5 spice
powder.
5 spice chicken wing
12 chicken wings
1 tbsp 5 Spiced powder
1 egg yolk
1 tsp salt
1 tbsp Plain Flour
2 tbsp Corn starch
1. clean and remove any feathers in the wings.
2. using paper towels, pat dry the wings.
3. In a small bowl, add 5 spiced powder, salt and egg yolk.
4. using your fingers..pour this on the wings to coat/marinate it.
5. Leave in the fridge to marinate for at least 1 to 2 hours.
6. mixed the 2 flours together and coat the wings just before deep frying.
7. Deep fry for 5 to 7 mins on medium heat, till golden brown
Serve immediately.
Chinese ribs
(This is a common home dish but I am making it part of the prosperity circle
dish which I will be preparing for Chinese New Year as a good luck dish. If you
are interested in the rest of the dish, just let me know)
400g spare ribs ? cut into 4 1/2 cm lengths
Seasoning:
1/2 tbsp sugar
1/2 tsp Chinese Five Spice powder ('Ng Heong Fan')
A dash of pepper
1/2 tbsp light soya sauce
One cube preserved red bean curd ('tau ju')
1/2 tsp meat tenderiser
2 tbsp Shao Xing Hua Tiew wine (optional)
2 tbsp water
3 cloves garlic ? minced
3 shallots ? minced
3-4 tbsp corn flour
MARINATE the ribs with seasoning for 2 to 3 hours or preferably overnight. Steam
for 30 minutes. Drain well and coat lightly with corn flour. Deep fry in hot oil
till golden. Remove and drain. Heat up oil again and deep fry for a second time.
Drain on absorbent paper.
Fish with char siew sauce
Ingredients:
1 whole fish(gutted, clean)
1 tbsp sesame oil
1 tsp light soya sauce
2 tbsp cornstarch
1 potato(diced)
1 medium white onion(quartered)
Char siew sauce:
3 tbsp 5-spiced powder
50 ml oyster sauce
4 tbsp sugar
5 tbsp sesame oil
3 tbsp Chinese wine(Hua Tiao Jiu)
3 tbsp water mixed with 2 tbsp cornstarch
1. Marinate fish with sesame oil and soya sauce for 10 mins.
2. Coat with cornstarch.
3. Deep fry till golden brown. Remove and drain.
4. Add diced potatoes to deep fry till golden brown.
5. Remove and set aside.
6. In a wok, add 1 tbsp cooking oil to stir fry onions.
7. Add char siew sauce to stir fry till it thickens.
8. Pour sauce over fried fish.
9. Add fried potatoes on top.
Serve hot.
If this is not what you want, please let me know the specific dish you wanted
and I will send it over.
Mom2One from Malaysia
New Year Recipes for Luck
Well Everyone, this is the hardest email I have ever had to write. We lost
Tom, my husband, at 12:34 am, Dec 9. This was his third time to have a
respiratory arrest in 1 week and he was just too sick and weak to make it.
Frankly, I think he just gave up and went home to Jesus cause he just couldn't
fight anymore. I am ok for now and I have God, friends and family to help me.
I'm sure the tough part will come later, but that is okay, too. Thank you for
your prayers, cards and well wishes. You have honored us and loved us through
all of this. My son from Germany came in last night and my other son will
continue to live with me and help me. God Bless you and your family and thank
you for your prayers. Hugs Kayte (cat)
Hi Nancy,
The recipe below is for Leslie in Texas who asked for a diabetic brownie mix
using Splenda in the Dec. 22nd Newsletter. I got this recipe off the Splenda
website and although it calls for Equal spoonfuls, I'm going to use Splenda.
Fudgy Brownies
6 tbsp margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with Nutrisweet brand sweetener or apricot spreadable
fruit
1 egg yolk
1 tsp. vanilla
1/2 cup all-purpose flour
1 1/2 cups Equal spoonfuls
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/8 tsp. cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate is almost melted. Remove from heat; whisk
until chocolate is melted. Whisk in egg yolk and vanilla, mix in combined flour,
Equals, baking powder and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold
chocolate mixture into egg whites. Pour batter into greased 8-inch square baking
pan. Fold in walnuts, if desired.
Bake in preheated 350? oven until brownies are firm to touch and toothpick
comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve
warm or at room temperature.
Yield: 16 servings
1/2 starch / bread 1 fat Calories:91 Carbohydrates:8g Protein:2g Fat:6g Dietary
Fiber:1g
Diane, San Antonio
Hi all, now that the holidays are almost over, did anymore make Peanut butter
fudge? I'm looking for a fantastic recipe! Want to make it for the new year.
Thanks, Boots in Va.
This is to Pat who responded to Jaylean's request for homemade tomato soup.
I too have a similar recipe from my mother. However, her soup started with
chopped onions, celery and potatoes which are boiled until done, then drained.
Then she added the tomato ingredients and baking soda. This was wonderful, and a
twist to the tomato soup recipe. I make it whenever I want to have those
"comfort foods".
Linda from Illinois
I would like to know if you can freeze cooked ham and turkey. How long can it
be frozen? How do you defrost it for another meal?
Thank you. Sarah - Glendale, AZ
Happy Holidays Nancy and Siggy. Hope all is well in your part of Texas. I'm a
little late sharing this but it it soooo good I had to send it. Christmas Eve we
usually have fondu (meat, cheese, and chocolate), break English crackers and
wear the funky hat we find inside. Talk about a nice, slow meal.
Christmas morning around 11:00 we have this coffee cake, bacon, sausage, eggs
and fresh fruit, coffee or tea. As the boys grew up they looked forward to the
coffee cake as Christmas is the only time I would make it. Until this year I
have shipped the cake to where ever the boys were so that they would have a
taste of home. Our youngest lives in Houston with his family now. So, instead of
shipping the "cake" we are hand carrying one to him and his family next week.
(Any excuse to see our granddaughter!)
SOUR CREAM COFFEE CAKE
Preheat oven to 350 degrees.
Cream together: 1 cup butter; 2 cups sugar
Beat in: 1 cup sour cream; 2 large eggs; ? tsp. Vanilla extract
Mix together and add: 2 cups flour; 1 tsp. Baking powder; ? tsp salt
In a separate bowl combine: 1 cup chopped pecans; 1 tsp cinnamon, 4 tsp sugar
(sometimes I use colored sugar)
Place about 1/3 of the batter in a well-greased and floured heavy bundt pan.
Sprinkle with about ? of pecan mixture. Spoon in remaining batter. Sprinkle with
remaining pecan mixture. Bake 50-60 minutes or until cake tester comes out
clean.
Panny in Bedford
Hi! This is for Cyndi. She asked for a recipe for crock pot Wassail in the
December 24th newsletter. She may have already received one, but if not, this
comes from an older crock pot book - I've had my crock pot for close to 20 years
now:
Wassail
2 quarts apple juice or cider
1 tsp whole allspice
1 pint cranberry juice
1 small orange, studded with whole cloves
3/4 cup sugar
1 cup rum (optional)
1 tsp aromatic bitters
2 sticks cinnamon
Put all ingredients into crockpot. Cover and cook on High 1 hour, then low for 4
to 6 hours. Serve warm from crockpot (makes about 12 cups).
Hope this helps. I've made this many times throughout the years, its one of my
favorites too. However, I have never used aromatic bitters - I don't know what
they are, and I usually leave out the rum.
Brenda in Minnesota
Which cookies was the person referring to that said her daughter made them
and put them in a plastic bag and put them in a coffee can that was so good.
This was in the Dec. 24th. newsletter.
Dorothy
I am looking for a recipe for Vinegar Doughnuts for a lady at the senior
center. She is 70 and had it when she was a child. I can't find it anywhere on
the internet for her.
Judy Kay
Someone was looking for ideas to cook with 5 Spice powder. Here is a helpful
article I've had on file from Bon Appetit. This powder is mainly used for
marinades. And as you'll see this marinade can be used for meat, seafood and
chicken. Hope this helps.
Note: I've also added honey into the marinade if I want to make a sweeter
version (2-3 tablespoons per cup of marinade).
Dawn, Cape Cod, MA
Five-Spice Shanghai Marinade
Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to
marinate beef or chicken, and brush with the marinated while grilling. It is
also delicious with seafood, but only needs to be brushed on during grilling.
The recipe makes enough to marinate one pound of meat, poultry or seafood, with
some left over to pass alongside. Any marinade coming in contact with raw meat,
seafood or poultry must be boiled for one minute before using it for basting.
2/3 cup minced green onions
1/4 cup soy sauce
1/4 cup dry Sherry
2 tablespoons minced peeled fresh ginger
2 tablespoons chili oil*
2 teaspoons oriental sesame oil
2 teaspoons five-spice powder
*Available at Asian markets and in the Asian section of some supermarkets.
Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day
ahead. Cover and refrigerate.)
Marinate beef or chicken in half of five-spice marinade at least 1 hour and up
to 3 hours in refrigerator before grilling. Remove beef or chicken from
marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken
while grilling and pass remaining half of marinade separately.
Makes about 1 cup.
Nancy, I saw in a newsletter or so candy or whatever it is called for saltine
crackers with chocolate, nuts or something else. It didn't sound good to me but
I have tasted it and it is so different I would like to have the recipe to make
it next year.
Susie Indy
Hope your holiday is going well. My furry friends are having a blast enjoying
their new Christmas toys, but "they wanted to take time out to wish Siggy a
Merry Christmas." In the Dec 24 newsletter, Cyndi needed a recipe to do some
"wassling" in her crock pot. I have included both alcoholic and non alcoholic
recipes below. Merry Christmas and Happy Wassling, Cyndi.
Mary H from Alabama
Wassail Punch
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg
In a slow-cooker or a large pot over low heat, combine
apple cider, orange juice and lemon juice. Season with cloves, ginger and
nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day.
Serve hot.
NO-HASSLE WASSAIL
1 ga Apple cider
2 qt Apricot nectar
3 c Dark rum
1-1/2 c Brown sugar; firm pack
1/4 c Lemon juice
6 Sticks cinnamon; 3" each
3 sm Oranges
1 1/2 ts Whole cloves
Combine cider, nectar, rum, brown sugar, lemon juice, and cinnamon sticks in a
large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Stud oranges with cloves, and add to cider mixture. Serve hot. YIELD: 1-1/2
gallons
Hi to all, I just wanted to add a note to the person who wanted a recipe for
peanut butter balls. In Ohio they are called Buckeyes ( because that is our
state tree). There is a company who sells them commercially. We make them like
Mary H from Alabama's recipe.
Jeannine from Ohio
This is for Nancy in Ottawa who requested a chocolate candy recipe in
December 23rd's newsletter. My sister made this a few years ago for my mom's
Christmas baking exchange, it's definitely easy to make (because she absolutely
does not like to bake), We're from the Ottawa-Valley so its a "local" recipe for
you. Enjoy!
H
Peanut Butter Snowballs
1 cup icing sugar
3/4 cup smooth peanut butter
3 tbsp margarine
1/2 cup graham crumbs
2 squares semi-sweet chocolate.
Combine icing sugar, peanut butter and margarine. Stir in graham crumbs. Shape
into 1-inch balls and dip into melted chocolate.
makes 24 pieces
Hey Nancy,
Merry Christmas and Happy New Year. Wanted to pass this along to LaVerne from
Alabama that on Christmas Eve, I tried her Microwave Fudge recipe and it was
delicious. It was so quick. I believe that from start to finish, it took maybe
10 minutes. From another Alabamian, thanks for a recipe that was speedy and well
worth fixing.
Jane Ann in Alabama
Nancy, I didn't get the recipes for the orange cookies nor the lemon bread
recipe , ( made with a cake mix, ) from the mid sixties. But would like to thank
all who tried to help with the bread. Wasn't quiet the right recipe. But they
were was good. Thank you for a wonderful year again, filled with so many of the
lost old recipes. I so appreciate your hard work and giving so many hours a day
to help us on your special sites. You are truly the spark that starts my day.
Hugs , Kate from Texas
Happy Christmas to all my recipe pals, we have had a lovely Aussie Christmas
- not to hot. I made Cranberry Sauce (to die for!) and we loved it. Thanks to
those who posted it.
I made double and gave my sister a jar to take home.
Bless you all. Elizabeth from Bendigo, Victoria, Australia.
Hope this is what you are looking for
Veg-All Casserole
2 cans veg-all drained
1 can cream of celery soup
1/2 cup mayo
2 cups grated sharp cheddar cheese
1 med onion, chopped.
Mix above ingredients well and pour into a oven safe dish 9x13.
Topping. mix 1/2 stick oleo or butter with 1/2 stack (17) ritz crackers crushed
and sprinkle over casserole. brown in 350 oven until brown about 1/2 hr.
Thanks sue from IL
For Shirley in Missouri looking for Mandarin Orange Salad. I am not sure this
is what you are looking for, but I have made it this way. Use any greens you
like; i like baby spinach or a mescalun mix. Then I top it with mandarin
oranges, sliced or slivered almonds, sliced mushrooms, grape tomatoes, cucumbers
and slices of hard boiled egg. I generally use either parmesean peppercorn or
some sort of creamy dressing.
Sharon in Massachusetts
Dear Nancy and Siggy,
I just wanted to wish you two a very Merry Christmas and a Blessed New Years.
This would be a very lonely place without you and your recipe newsletter. I
really appreciate all you do. I always look forward to the letter and all the
letters members send in. You bring a lot of joy to a lot of people!
Thanks, Laurelee from Minnesota
Dear Nancy,
Please help, my family loves pecan pie, but they always turn out runny. How do
we prevent that from happening?? I would appreciate any help that anyone can
give me.
Pat, In Texas
For Shari in Ohio, Dec. 22 newsletter. The reason the pumpkin pie cracks is
that after you take it out of the oven it continues to bake and if it overbakes
it will crack. I find, to prevent that, take the pie out of the oven when the
center of the pie filling isn't completely set......by that I mean when you
giggle it, a circle about the size of a quarter in the center still hasn't set.
When you take it out of the oven, as it continues to bake that center will get
cooked. Hope this helps.
Happy Holidays to one and all!!
Jan in Nevada
For Mary in Vernon Texas from the December 24th newsletter.
I don't have an English Muffin recipe but do have a wonderful English Muffin
Bread recipe. I usually cut it into slices and then freeze. That way I can take
out as many slices as I want at the time and keep the rest of the loaf without
it spoiling. (no preservatives.)
ENGLISH MUFFIN BREAD
2-? cups all-purpose flour
1 package rapid rise yeast
2 teaspoons sugar
1 teaspoon salt
? teaspoon baking soda
1 cup milk warmed to 120 ? 130 degrees
? cup water warmed to 120 ? 130 degrees
Cornmeal.
In a large bowl, combine 1 ? cups flour, un-dissolved yeast, sugar, salt and
baking soda; stir in milk and water. Stir in remaining flour to make a soft
dough. Grease 8x4-inch loaf pan; sprinkle with cornmeal. Place dough in prepared
pan; sprinkle with cornmeal. Cover; Let rise in warm, draft-free place until
double in size, about 30 to 45 minutes. Bake at 400 degrees for 25 ? 30 minutes
or until done. Remove from pan; cool on wire rack. Slice and toast to serve.
Store bread in an airtight container or plastic storage bag at room temperature
for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast
frozen slices, without thawing, as needed.
Panny in Bedford
Kudos to whoever sent in the stuffed French toast recipe with cream cheese in
it. It Rocks!! Made if for Christmas morning brunch and my daughter said "Mom,
you should have made another pan of this!" It is one I will definitely be using
again. Hope you never get tired of doing this newsletter. Not sure what your
"family" will do if you weren't here for all of us. Hope you and Siggy had a
wonderful Christmas and I hope the New Year brings nothing but happiness, good
health, and prosperity for you. Thanks for being who you are. And thanks to
everyone for all of their contributions to this fantastic
newsletter!
Kathy Clark in SW Kansas
Good morning Nancy, sorry I'm late getting these recipes to you, but better
late then never. Happy New Year to everyone.
Alis from Washington
Broccoli Casserole (requested every potluck we attend)
4 pkgs. frozen broccoli (2 chopped, 2 spears)
1 can mushroom soup
1 c. mayonnaise
2 T. lemon juice
1 C. shredded Cheddar cheese
1 1/2 C. Ritz crackers, crumbled
Slivered almonds (optional)
Cook broccoli per instructions on package. Drain, and arrange in buttered 9 X 13
inch dish. Mix soup, mayonnaise and lemon juice. Pour over broccoli. Over that,
spread cheese, then crackers. If using almonds, scatter these on top of
crackers. Bake at 375? for about 45 minutes or until bubbly. I put a sheet of
foil lightly on top to keep the crackers from burning.
Stove Top Enchilada Casserole
2 lb. hamburger
2 cans mild enchilada sauce
1 large onion, chopped
2 C. grated cheese
1 can olives, sliced
1 large bag tortilla chips
Cook hamburger and onion together. Pour off grease. Add enchilada sauce and
olives. Let simmer at least 10 minutes so sauce can flavor meat. Meat should
look "saucy". Tomato sauce may be added, if you want. Add tortilla chips and
cheese. Stir until well blended. Cover and simmer for 10 minutes. This casserole
may be layer and baked for 30 minutes at 350?. Cooking on top of stove worked
great when we were out on the boat.
Corn and Oyster Casserole
2 cans cream style corn
1 can oysters (more if desired)
Cracker crumbs
Butter
Pour 1 can corn in bottom of buttered casserole. Put a layer of cracker crumbs
on top of corn. Spread oysters evenly over top of crackers. Cover with second
can of corn and another layer of crackers. Slice butter all over top of
crackers. Bake at 350? for 35 to 45 minutes.
Chicken Divine Casserole
2 pkgs. frozen broccoli spears
4 to 5 whole chicken breasts, skinned and boned
2 cans cream of chicken soup
1/2 C. mayonnaise
1 T. lemon juice
1/ C. bread crumbs
1 C. grated Cheddar cheese
Cook broccoli for 2 minutes. Place in greased 9 X 13 inch casserole. Steam
chicken for 20 minutes and place over broccoli. Combine soup, mayonnaise and
lemon juice and pour over chicken. Bake for 30 minutes covered. Then sprinkle
with bread crumbs and cheese and return to oven to melt.
Nancy I would like to wish yourself, your family, especially Siggy and all
the members who enjoy this newsletter as much as I do; a very Happy Holiday
Season and best wishes for the New Year.
This recipe is for Merry Vernon in Texas who requested a recipe for English
Muffins.
Betty in Canada
English Muffins
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
1 teaspoon salt
1 cup milk
2 tablespoons white sugar
6 cups all-purpose flour
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix
in the shortening and sugar; stir until melted. Let cool until lukewarm. In a
small bowl, dissolve yeast and sugar in warm water. Let stand until creamy,
about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour.
Beat until smooth. Add salt and rest of flour, or enough to make a soft dough.
Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter,
drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set
the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and
let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on
medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow
to cool and place in plastic bags for storage. To use, split and toast. Great
with orange butter, or cream cheese and jam.
Chef Peanut Butter Cup
1-1/2 cups graham cracker crumbs
1 box (1 lb.) powdered sugar
1 1/2 cups peanut butter
2 sticks margarine
1 package chocolate chips
Mix cracker crumbs with the powdered sugar. Melt peanut butter and 1 1/2 sticks
of the margarine
together and combine with crumb mixture, making sure to work together well.
Spread in a 9x13 inch well greased pan packing down hard. Melt 1/2 stick
margarine and chocolate chips until smooth.
Spread over top of peanut butter mixture. When cooled and set, cut into
squares.
Chef Raymo--Enjoy
Just checking to see if you have a recipe for making an omelet, using a
divided omelet pan.
Thanks!!!!! SWK
I sent an e-mail but I didn't see it posted and I wanted to make sure that
everyone knew, I just wanted to thanks everyone so much for all the responses
for my request for the petit fours, I haven't had a chance to try them yet but,
I'm going to make them to take for a New Years party, thank-you all very much
Cindy in Rochester NY
I have seen advertised, Farberware and Faberware kitchen ware, are they one
in the same and just incorrect spelling?
Thanks, Boots in Va.
What do our members think of food cooked on countertop electric grills? I
would like to have an outdoor grill, but it's impossible. Aside from the
advantage of run-off channels to carry grease away from the food, I am wondering
whether steaks, chops, hamburgers, hot dogs, and veggies taste any better when
grilled on a George Foreman or similar grill than they do when cooked in a
frying pan. Also, do the countertop electric grills have any disadvantages?
Thank you. Alex
Nancy I hope that you had a nice vacation over Christmas and New Years. I
need help because I have always been afraid of pressure cookers until now. My
mother had so much trouble with them and I saw hers blow up. Of course, that was
many years ago but still I was afraid and until Cook's Essentials came out with
one. I feel that it is so safe that I will not have problems like my Mom. I saw
them advertised at a local store in my home town and I said to my husband and
that I thought that I would buy one. They had both the 4 and 6 quarts ones and I
want just the 4 quart one but my husband talked me out of it saying that I would
not use it that much. He did a good job because I didn't get one. Will he went
and got me a Cook's Essentials one at one of our local store that carriers
overstock merchandise. I had no idea that this store carried overstock items
from QVC. Enough of this long story but I do need pressure cooker recipes for
chili; beef stew; chicken parts and whole; pot roast; rump roast; soups of any
kind; meatloaf, can you make that in a pressure cooker; or any other recipes
that you can think of. As always I know that you people will come through for
me. Thanks so much in advance for the recipes. Nancy and all have a great day.
Susie Indy
This is for Merry in Vernon, Texas. I used to make these when my family was
all home-the Good Old Days!
English Muffins
1 envelope of Yeast
1/4 cup warm water
3/4 cups of scalded milk
1 Tbsp. sugar
3/4 cups water
2 tsp salt
3 Tbsp melted shortening (Crisco or margarine) NOT OIL!)
4 cups flour
Combine scalded mild and yeast dissolved in warm (NOT HOT) water. Cool milk to
warm before adding yeast mixture. Add all other ingredients and mix well. Knead
5 minutes. Place in greased bowl and brush top with melted butter. Cover and let
rise until double--about an hour. Roll out to 1/3 inch thick. Let stand about 5
minutes. Cut with 4 inch round cutter. Place on cookie sheet well covered with
corn meal. Sprinkle corn meal on the top, Let rise 1/2 hour. Pick up carefully
with pancake turned and cook on hot ungreased griddle on low heat for 7 minutes
on each side. Makes 14 muffins
Peg L. Clifton Springs,NY
Hi,
I like to make Stuffed Mushrooms for News Year's Eve. I would love to have some
new recipe ideas. Thanks, Sarah
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
