tirring and frying, for 1 to 4 minutes (depends on how
ink, add onions and continue to saute until they are translucent
mperature water and then bring to a boil, A pinhole
an do from it start to finish on the low temperature
br>Adding cheese or milk to zucchini recipes raises the protein and
Thoroughly blend flour, salt and shortening.
Add yeast to 1/4 cup of warm water to dissolve.
Add to flour mixture with fork (sprinkle additional water to form a ball).
Divide into 4 parts for crust.
Dough will roll out very easy if you allow this to set about 20 minutes before working into a crust.
Roll and shape into crusts.
Pie crust may be made and frozen for future use.
This dough is easy to handle and makes a very tender and flaky crust.
Preheat oven to 450*F.
Mix flour,
Dissolve yeast in warm water in a large bowl.
Stir in sugar, shortening, beaten egg, salt and 3 cups of the flour.
Beat until smooth.
Stir in enough flour to make dough easy to handle.
Place dough in greased bowl, then turn greased side up.
Cover and refrigerate at least 2 hours or until ready to use.
Dough can be kept up to 4 days in refrigerator at 45\u00b0 or below; keep covered.
Measure into mixing bowl the water; add yeast, stirring to dissolve yeast.
Stir in sugar, salt, shortening and egg.
Mix flour in with hand until dough is easy to handle.
Place in greased bowl.
Cover with wax paper.
Place in refrigerator or if you're in a hurry for them, place in warm place and let rise. After rolls rise to top of bowl, work on floured surface.
Make into rolls.
Let rise until doubled, 1 1/2 to 2 hours.
Bake in 375\u00b0 oven for 15 to 20 minutes.
In bowl, dissolve yeast in water.
Stir in sugar, salt, shortening and egg.
Mix in flour with hand until dough is easy to handle (that's why it is 6 1/2 to 7 cups of flour).
Place, greased-side up, in greased bowl.
Cover with damp cloth; place in refrigerator.
About 2 hours before baking, shape dough into rolls.
Cover and let rise for 1 1/2 to 2 hours.
Heat oven to 400\u00b0 and bake 25 minutes.
Makes about 4 dozen medium rolls.
(No kneading; fresh rolls every night.)
Heat sauce
in a 10-inch skillet.
What you now want to do is dip
a
tortilla
in
the
sauce to make it easy to work with. Place the
tortilla on your Dutch oven lid or plate and add some meat,
onion and cheese.
Roll up and gently place in a Dutch oven or
pan.
When pan is full, pour the rest of the sauce over the enchiladas and sprinkle a little cheese on top. Heat until
sauce bubbles or cheese melts.
Serve warm and top with some sour cream.
Dissolve yeast in warm water, stir in sugar, salt, shortening and egg. Mix flour in until dough is easy to handle. No kneading necessary. Grease top of dough and put in refrigerator before using. Shape about 2 hours before serving. Bake at 400 degrees for 12 to 15 minutes.
Use as little water as possible for potatoes not to stick. Mix all ingredients with potatoes and cook on top of the stove until done. Quick and easy to make.
arge microwaveable bowl large enough to hold the ingredients.
Microwave
Combine chuck, beef, onion, beaten eggs, oatmeal, salt and pepper together.
Add enough crushed crackers to make meat easy to handle and make into balls. Dust meat balls in small amount of flour.
Brown in 1 tablespoon oil or Crisco.
After all are browned, drain off all grease and add about 1/2 to 3/4 cup catsup over the top of the balls.
Add water (enough to cover the balls halfway).
Cover and simmer for about 45 minutes to 1 hour.
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
he pot. I find it easy to use a potatoe masher or
Preheat oven to 350F and make sure the
Dissolve yeast in warm water.
Stir in sugar, salt, shortening and egg.
Mix in flour until dough is easy to handle.
Do not knead.
Place dough in a greased bowl; turn once to grease surface.
Cover and place in refrigerator.
Will keep up to 2 weeks.
Two hours before needed, shape dough into rolls or cinnamon buns.
Cover; let rise until double (1 1/2 to 2 hours). Bake for 12 to 15 minutes at 400\u00b0.
Dissolve yeast in warm water in large mixing bowl.
Stir in sugar, shortening, egg, salt and 3 cups of flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Place dough in greased bowl; turn greased side up.
Cover loosely with plastic wrap.
Refrigerate at least 2 hours, or until ready to use.
(Dough can keep up to 4 days in refrigerator at 45\u00b0 or below.
Keep covered.)