Just clipped 3 recipes that sounded good from the ST...
From the Seattle Times, November 18, 2009
For Holidays or any time really...I'll probably make them and take them to the family get-together....
Heavenly Flour-Bread Rolls (makes about 2 1/2 dozen)
Adapted from "Dori Sanders' Country Cooking"
1 tablespoon active dry yeast
2 tablespoons warm water
5 cups sifted all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
2 cups buttermilk
1) In a medium bowl, dissolve yeast in warm water. Set aside.
2) In a large bowl, sift together flour, sugar, baking powder and
salt. Cut in shortening with a pastry blender until mixture
resembles very coarse cornmeal.
3) Add buttermilk to yeast mixture, stir briefly, and add to
flour mixture. Stir until mixture is just moistened. The dough,
will be very soft. (You may covered and refrigerate
it overnight at this point.) Let the dough rest and rise, covered, for at
least a half hour, or up to several hours, punching it down as
need be during the longer rise.
4) Lightly grease muffin tins. Preheat oven to 400 degrees.
(If refrigerated, remove dough from refrigerator and let rise an hour. Then
punch down the dough and knead it briefly, about 2 minutes, on a lightly
floured surface.) Pinch off quarter-sized pieces, roll them into
rounds between the palms of your hands and put 3 small balls into
each muffin tin. Let rise for 30 minutes and bake about 15 to 20 minutes,
or until golden.
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From the Seattle Times, November 18, 2009
Au Gratin Potato Casserole
Makes 12 servings
2 pounds red-skinned potatoes, not peeled (about 5 to 6 medium)
1/4 cup very finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free skim milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced flat-leaf (Italian) parsley, minced, divided
1 cup reduced-fat shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
1. Scrub potatoes and remove eyes. Cut larger potatoes in half. Place potatoes in large saucepan and add cold water to cover. Cover pan and heat over high heat until water boils. Reduce heat and cook until potatoes are tender, about 30 to 40 minutes. Drain potatoes and set aside to cool slightly.
2. Preheat oven to 350 degrees. Spray an 11-by-7-inch (2-quart) casserole dish with nonstick spray coating.
3. Combine onion, garlic, flour, milk, salt and pepper in a medium, heavy saucepan. Whisk thoroughly, blending until the flour is completely dissolved. Heat over medium-low heat, whisking constantly, until milk is bubbly and slightly thickened. Remove from heat. Whisk in 1 tablespoon parsley and the cheddar cheese; stir until cheese is blended.
4. When potatoes are just cool enough to handle, peel and slice 1/4-inch thick. Place sliced potatoes in prepared casserole dish. Drizzle cheese sauce over potatoes, covering slices evenly and completely. Sprinkle with Parmesan cheese. Bake 20 to 30 minutes or until hot and golden. Sprinkle with remaining parsley just before serving.
— Recipe developed for The Star by home economists Kathryn Moore and Roxanne Wyss
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Holiday meals - Our Grown Up Grandkids still love this, and requested I make it...Who would have guessed! Thanksgiving 2009
Campbell's Green Bean Casserole (serves six)
Preheat oven to 350°F
2 14.5 oz. cans of cut green beans drain mix bake 350°F 30 min. bake 350°F 5 min.
3/4 cup whole milk
1/8 tsp. pepper
10-3/4 oz. can cream of mushroom
2/3 cup french fried onions
2/3 cup french fried onions
Can add fresh sautéed mushrooms, shredded cheddar cheese, water chesnuts, etc |
