*** This recipe came from my mom. When I was growing up she would prepare this dough almost every Saturday night or Sunday morning, put it in the fridge and we'd bake yeast rolls for lunch after church. YUM!!!
5-6 cups flour, all-purpose
2 pkgs. dry yeast
1 3/4 cup milk, very hot
1/2 cup soft margarine
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.
Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.
(Mixer with dough hooks maybe used instead of kneading.)
Can substitute 2 cups whole wheat flour in place of all purpose flour.
*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.
Sunday, September 7, 2008
Tater Tot Casserole or Hashbrown Casserole
*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.
1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes
Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.
Bake at 350 for 45 minutes.
*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.
1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes
Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.
Bake at 350 for 45 minutes.
*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.
Sloppy Tom or Joe
*** This recipe found at www.menuplanningcentral.com/arecipes.pdf
1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine
In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.
Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.
When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.
Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.
*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.
1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine
In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.
Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.
When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.
Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.
*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.
Lemon Garlic Pasta
*** This recipe found at www.recipezaar.com/26440
3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
My Notes: I'll add bite sized cooked chicken to make this a main dish.
3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
My Notes: I'll add bite sized cooked chicken to make this a main dish.
Easy Chicken Parmesan
*** This recipe found at southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
Romano's Macaroni Grille Penne Rustica
*** Recipe found at www.recipezaar.com/145119
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
Extra Easy Lasagna
*** This recipe found at www.menuplanningcentral.com/arecipes.pdf
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
September 2008 Basic Monthly Menu
I'm experimenting with a new way of posting my menu this month. If you can't read the text, click on the chart and it will enlarge. You can find recipes for the highlighted items by searching my labels.Also, inspired by my friend, Amy, I changed the way I planned my menu this month. Instead of trying to alternate different types of main courses (not having chicken 3 nights in a row!), I planned a theme for each day of the week and used recipes that fit that theme.
Sunday - Easy or Leftovers
Monday - Italian
Tuesday - Breakfast for Supper
Wednesday - TexMex
Thursday - Asian
Friday - Homemade Pizza
Saturday - Easy or Leftovers
If you use any of my ideas or recipes I'd love to hear in the comments or by email how they turn out!
For more menu ideas visit Menu Plan Monday at I'm an Organizing Junkie.
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About Me
- Stephanie Kay
- I'm Stephanie Kay, a busy homeschool mom of 4 (ages 3-9). Drawing from personal experiences, I encourage moms of all stages by sharing practical ideas for home organization, family activities, and health & fitness. I hope you are inspired today by new ideas for investing yourself in your family and home.
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