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BREAD500.TXT
Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry
mustard. Add cooked noodles to cooked onions and cheese; mix well. Place
mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30
minutes or until hot and bubbly. Sprinkle top with chopped chives before
serving.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Lefse
Categories: Breads, Christmas
Servings: 6
2
1
c Milk, scalded
tb Salt
1/2 c Lard
4 c Flour
Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
Remove from fire. Sift 2 cups of flour on board, add warm dough and work
in flour. Knead well and cool. This dough can be rolled immediately or
kept in a cool place for a couple of days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you
would for pastry. Flour board lightly and with a Scandinavian rolling pin
roll patty in all directions, keeping the dough round. Roll lightly,
stretching dough until it is almost as large as the lefse baker. Use
pointed stick to handle dough when it is transferred from the board to the
baker. Brown lightly, prick air bubbles, turn and brown other side. It may
be necessary to change heat control from high to low. This is a soft bread.
Serve with butter, or butter and sugar. (Note: I don't have either a
Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin
and a griddle. This is like a Swedish tortilla! We usually spread butter
and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)
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--------- Recipe via Meal-Master (tm) v7.05
Title: Melt-In-Your-Mouth Rolls
Categories: Breads, Yeast
Servings: 6
2
c Milk
/4 c Sugar
pk Active dry yeast; or
1/4 c Shortening
2 ts Salt
2 ts Active dry yeast; bulk
7 c Unbleached flour; sifted
1
1
2
/4 c Luke-warm water; (110 deg.f)
2
Eggs; lg
Scald the milk in a saucepan. Pour over the shortening, sugar and salt in
a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the
lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the
flour, and eggs to the milk mixture. Beat, using an electric mixer set on
medium speed, for about 2 minutes. Gradually stir in enough of the
remaining flour to make a soft dough. Turn the dough out on a lightly
floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Place the dough in a greased bowl, turning once to grease the top and
cover. Let rise in a warm place until double, about 1 hour. Punch the
dough down and divide the dough into thirds, then let the dough rest for 10
minutes. Divide each third into 12 pieces and shape each piece into a
ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
Repeat for the remaining two thirds. Cover and let rise until doubled, 45
to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes
or until golden brown. Remove from the pans and cool on wire racks.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Mexicali Spoon Bread Casserole
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