Tuesday, November 23, 2010
Friday, November 19, 2010
Mom and I brainstormed yesterday about how to simplify our big Thanksgiving dinner preparations. We decided to get done what we could ahead of time. One of the things we're doing is preparing the rolls this weekend. You get them to the point where they are all shaped and need to raise to bake, and then you freeze them. So I'll mix them tonite, stick them in the fridge and let them do the 1st raise overnight, roll them out in the morning, stick them on a cookie sheet in the freezer, then pop them in a ziploc after they're frozen.
Next Thursday morning I'll pull them out and stick them back on the cookie sheet (lightly covered with plastic wrap so they don't dry out) and let them raise until early afternoon, then bake them right after the turkey comes out of the oven, and in my perfect little plan they will come out of the oven, moist and golden, just as we sit down to our feast!
And then everyone will ooh and aah and tell me they're just too beautiful to eat...(okay, reality check - the most appreciation they'll probably garner is that my brothers will wolf down most of them before the rest of us get any)... But anyway, this is a recipe I got from Meridian magazine last Thanksgiving and it quickly became my all-time favorite roll recipe.
FEATHER LIGHT OVERNIGHT ROLLS - Light and irresistible. Can freeze rolled dough
1 cup water
1 cup butter (2 squares)
3/4 cup sugar
2 tsp. salt
1 cup cold water
4 beaten eggs
2 pkgs. yeast (1/4 oz. each)
1/2 cup water
7 1/2 cups flour
Bring 1 cup water to a boil. Add butter, sugar, and salt. Once butter is melted, remove from heat. Pour into large plastic container. Add 1 cup cold water. Dissolve yeast in 1/2 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover container with lid and refrigerate overnight. When ready to roll out, divide in thirds. Flour surface of breadboard. Roll dough out in a rectangle about 1/2 inch thick. Spread dough lightly with butter. Cut dough down the middle. Shape each half into about six triangles. Roll each up beginning at the wide end to form crescent shape. Oil baking sheet. Put on 3 baking sheets (about 12 per sheet). Let rise about 4 hours. Bake at 400 degrees for about 12 minutes.If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.
Saturday, November 13, 2010
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12-ounce can evaporated milk
1/3 cup parmesean cheese
1 cup shredded mozzarella cheese
2/3 cup French fried onions
1 pint canned chicken, drained (or 2 cups cooked chicken)
Salt and pepper to taste
Cook pasta in salted water for 1/2 of the time recommended on the package. Drain. Combine all ingredients. Put in gallon freezer bag, label, freeze (remember for uniformity and easier storage in freezer to freeze filled bag in a casserole dish).
Thaw before baking in a greased casserole dish. Bake covered for 45 minutes at 350 degrees. Uncover, top with more French fried onions. Bake for 5 more minutes.
Saturday, November 6, 2010
Stuffed Red Peppers
3 Large Red Peppers
5 cups boiling salted water
1 pound ground beef
1 small onion, chopped (about ¼ cup)
½ cup chopped celery
1 can (8 ounces) tomato sauce
1 teaspoon salt
¼ teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ cup uncooked instant rice
½ cup water
Heat oven to 350 degrees. Cut each pepper lengthwise in half. Wash insides and outsides; remove seeds and membranes. Cook peppers in boiling salted water 5 minutes. Drain and set aside.
Cook and stir meat, onion, and celery in large skillet until meat is brown. Drain off fat. Stir in half the tomato sauce and the remaining ingredients; heat to boiling. Reduce heat; cover and simmer 5 minutes.
Place peppers cut sides up in ungreased baking pan, 9x9x2 or 8x8x2 inches. Spoon meat filling into peppers. Cover with aluminum foil and bake 25 minutes. Uncover; top with remaining tomato sauce and bake 5 minutes.
Makes 4-5 servings.
For freezer version, prepare as above except stir all the tomato sauce into the filling mixture, cover with aluminum foil but do not bake. Label; freeze no longer than 2 months. I wrap them individually in plastic wrap and then put them all in a gallon freezer bag.
To serve: Bake foil-covered pan of frozen peppers in 350 degree oven until hot, 1- 1 ¼ hours. Uncover; top peppers with cheddar cheese slices, catsup, or chili sauce and bake 5 minutes.