The Frittata recipe came from a magazine that
I copied when we were living in Arizona.
It reminds me of a Basque omelet I used to make years ago that used leftover vegetables.
The red peppers actually make a prettier dish.
Dissolve yeast in cup of warm water.
Mix dry ingredients; add oil and yeast mixture.
Add water until stiff batter.
Let rise until double in size, about 30 minutes.
Knead and pinch off in rolls; let rise again.
Prebake for 30 minutes at 250\u00b0 for brown and serve rolls, then bake at 400\u00b0 for 5 minutes.
Serves 30.
Mix all ingredients, except Brown 'N Serve rolls.
Cut Brown 'N Serve rolls into half and pinch out centers and add half of the centers to the mixture and mix well.
Then fill centers of the rolls with the mixture.
Then bake as usual until rolls are brown. Then put others together and put back in package in freezer.
Set oven at 400\u00b0.
Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each.
Combine cranberry sauce that has been crushed with a fork and brown sugar.
Place a tablespoon of the mixture in each muffin cup.
Then turn Brown 'N Serve rolls upside-down and press into each muffin cup.
Bake at 400\u00b0 for 12 to 15 minutes.
Let cool for 4 to 5 minutes.
Invert pans and gently remove rolls.
Combine sugar, orange rind, orange juice, mace and margarine. Spread over the bottom of ungreased shallow pan.
Place rolls upside down over sugar mixture.
Bake at 400\u00b0 for 15 minutes. Remove from oven.
Let rolls stand in pan until syrup thickens, or about 1 minute.
Invert pan and remove rolls so the caramel-orange topping coats rolls.
Yield:
12 rolls.
Approximate calories/serving:
110.
Preheat oven to 350\u00b0F.
Separate rolls from each other.
Divide ham and cheese into 24 equal portions and place in center slit of each roll. Place stuffed rolls in a 13x9 pan.
Combine butter, mustard and Worcestershire and mix well (may take a few minutes for it to come together completely).
Pour mixture over rolls. Sprinkle with poppy seeds, if using.
Bake for 10-15 minutes until browned.
Cut rolls in half (crossways).
Cook butter, mustard, poppy seed and Worcestershire sauce with onion until tender.
Layer ham and cheese between rolls.
Drizzle onion mixture over top of rolls.
Bake at 350\u00b0 until rolls are brown.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Arrange Spam slices in a round cake pan.
Place unbaked rolls on top. Spread preserves over entire arrangement and bake in preheated oven.
Follow instructions on Brown 'N Serve rolls package for oven temperature.
Serve with apricot preserves or preserves of your choice.
he meat, apple, onion, egg and seasonings together.
Divide the
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
Butter tops and bottoms of rolls.
Sprinkle garlic salt, then Parmesan, then parsley flakes.
Bake at 375\u00b0 for 10 to 15 minutes (until brown).
Serve warm.
Melt butter.
Dip top of each roll into butter.
Place on cookie sheet.
Generously sprinkle tops with Parmesan.
Bake at 350\u00b0 until brown and crunchy.
Can use a variety of breads sliced thin.
Great flavor and complements any meal.
Mix first 4 ingredients together as paste.
Spread paste on uncooked crescent rolls.
Add sausage and roll up.
Bake as directed on crescent roll package.
pper, celery, green onion and garlin on med-high heat
gg and water and brush inside and outside
Combine water, milk, honey and oil (if used).
Heat to lukewarm (125\u00b0).
Stir together yeast, 2 1/2 cups flour and salt. Add milk mixture and beat until smooth.
Mix in remaining flour. Turn onto lightly floured board.
Knead until smooth and elastic. Place in greased bowl; cover with damp towel.
Let rise until double.
Punch down dough.
Melt butter, add onion powder and poppy seed.
Split roll, add ham and cheese.
Cover roll with melted butter, onion powder and poppy seed mixture.
You may freeze and take out one as needed or use immediately by baking for 5 minutes at 350\u00b0.
Brown one package brown and serve sausages and cut into bite size squares.
Mix together brown sugar, salt and cornstarch.
Add vinegar, pineapple juice and water.
Cook together until thickened. Add sausages, pineapple, cherries and green peppers.
Place in chafing dish and keep warm while being served.
Fry the sausage until well done (cut brown and serve sausages in half). Pour off grease. Place in chafing dish. Pour chutney, wine and sour cream in skillet. Simmer a few minutes and pour over sausage. Serve hot. Serves 12.