Lion House Dinner Rolls

LION HOUSE DINNER ROLLS

2 cups warm water (110 to 115 degrees)

2/3 cup nonfat dry milk

2 tablespoons active dry yeast

¼ cup granulated sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

4½ to 5 cups all-purpose flour or

bread flour

½ cup butter, melted

In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1½ hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1½ hours.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Serve with Honey Butter or Raspberry Honey Butter. Makes 1½ to 3 dozen rolls, depending on shape and size of rolls.

You can also freeze shaped rolls for later use: Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

— "Lion House Bakery"

Artichoke Zucchini Quiche

ARTICHOKE ZUCCHINI QUICHE

4 eggs, beaten (or 1 cup egg substitute)

½ cup oil

3 cups grated zucchini

2 cloves garlic, crushed

1 (15-oz.) can artichoke hearts, drained and chopped

½ cup grated Parmesan cheese

1 cup biscuit mix

½ teaspoon salt

½ teaspoon pepper

½ teaspoon oregano

Mix together eggs, oil, zucchini, garlic and artichoke hearts. In a separate bowl mix together cheese, biscuit mix and spices. Add to zucchini mixture and blend well. Pour into a greased 9-inch pie plate. Bake at 350 degrees for about 40 minutes or until knife comes out clean. Serve warm. Serves 6–8.

— "The Zucchini Houdini," by Brenda Stanley

Chicken Mulligatawny

CHICKEN MULLIGATAWNY

2 teaspoon unsalted butter

½ cup chicken breast, cubed

¼ teaspoon garlic, minced

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

¼ cup granny smith apple, chopped

1½ cup chicken broth

1 teaspoon curry powder

1 tablespoon lemon juice

pinch of ground cloves

pinch of salt and pepper

2 tablespoon long grain white rice

¼ cup plain yogurt

2 teaspoon fresh cilantro

Melt 1 teaspoon butter in a medium skillet. Add chicken and garlic. Sauté for 5-7 minutes over medium-low heat until chicken is lightly browned. Set aside.

In the same skillet, add 1 teaspoon butter, onion, celery, carrot and apple. Sauté for 5-7 minutes over medium-low heat or until onion becomes translucent.

In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.

Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

— "Table for One," by Camille Funk

Chicken Pot Pie

CHICKEN POT PIE

Pastry dough:

¾ cup flour

¼ teaspoon salt

1½ teaspoon sugar

6 tablespoons unsalted butter, room temperature

½ teaspoon water


Chicken Mixture:

1 tablespoon unsalted butter

½ cup chicken breast, cubed

¼ cup yellow onion, diced

2 tablespoons flour

¼ cup string beans

¼ cup corn

¼ teaspoon thyme

1 cup chicken broth

dash of salt and pepper

1 tablespoon water

1 egg yolk

Preheat oven to 375 degrees. In a bowl combine flour, salt and sugar. Add butter and water and mix until dough is ready to knead. Chill dough in the refrigerator for 30 minutes to set.

Meanwhile, in a medium skillet, melt butter over medium heat. Add chicken and onions and sautÉ for 5 to 7 minutes, until onions are soft. Add flour and salt to chicken mixture. Stir for about 2 minutes, until it becomes lightly golden.

Add chicken broth. Whisk constantly for 3 to 4 minutes, until mixture thickens. Reduce heat to low. Simmer mixture for 5 minutes. Mix in string beans, corn and thyme. Season with salt and pepper.

Remove dough from refrigerator. Roll out dough on floured surface until ¼-inch thin. Use ¾ of the dough to place in bottom of a 5-inch ramekin.

Pour chicken mixture into a ramekin lined with dough. Cover mixture with remaining dough and cut vents in the dough cover.

In a small bowl, combine egg and 1 tablespoon water. Brush top of dough with egg yolk mixture. Place ramekin on a baking sheet. Bake 35 minutes. Let cool for about 5 minutes.

— "Table for One," by Camille Funk

Sunday Dinner Roast

SUNDAY DINNER ROAST WITH VEGETABLES

1 pound baby carrots

Salt and pepper

1 onion, chopped

3 to 4 pounds boneless beef roast

8 potatoes, peeled and chopped

2 teaspoon beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4 to 5 hours or low 7 to 8 hours. Remove roast. Allow to cool 10 minutes. Slice roast. Serve with vegetables.

Dutch Oven Roast Variation: Follow the recipe for Sunday Dinner Roast with Vegetables, but spread 2 cans cream of mushroom soup and 1 16-ounce container sour cream over roast. Cook as directed. While roast is in slow-cooker, use a fork and knife to cut roast into smaller chunks.

Tip: The best cuts of beef to use in a slow-cooker are less expensive cuts like brisket and chuck. These cuts need to cook long and slow to have the best flavor and be very tender. Steaks and other expensive cuts of meat do not do as well in a slow-cooker.

— "Slow-Cooker Cookbook," by Debbie G. Harman

Double Chocolate Chip Cookie S'mores

DOUBLE CHOCOLATE CHIP COOKIE S'MORES

¼ cup sugar

¾ cup brown sugar

1 cup butter, softened

2 eggs

1 teaspoon vanilla

1 (4-ounce) package chocolate instant pudding mix (powder only)

1 teaspoon baking soda

2¼ cups flour

1 cup mini marshmallows

1 cup dark chocolate chips

1 cup crushed graham crackers

Cream together sugars and butter until light and fluffy. Add eggs, vanilla and pudding mix.

In a separate bowl, mix together baking soda and flour. Gently add to wet ingredients. Fold in chocolate chips, mini marshmallows and crushed graham crackers. Use a small cookie scoop to drop dough onto lightly greased cookie sheet. Bake at 350 degrees for 8–10 minutes, until sides become golden. Remove from oven and cool completely on a wire rack.

— "101 Gourmet Cookies for Everyone," by Wendy Paul

Browned Butter Crinkles

BROWNED BUTTER CRINKLES

2 sticks butter, softened

1 cup sugar

3 egg yolks

pinch of salt

1½ teaspoon baking soda

1½ teaspoon vanilla

2? cups flour

Browned Butter Frosting

Beat butter and sugar together. Add egg yolks and salt, and then add soda and vanilla. Fold in flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip tops in sugar. Press flat with the bottom of a glass and place on an ungreased cookie sheet. Bake at 350 degrees for 8–10 minutes or until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost.

BROWNED BUTTER FROSTING

1 stick butter

4 cups powdered sugar

1 teaspoon vanilla

½ cup heavy cream or more for right consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir occasionally to make butter cook evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla, and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

— "101 Gourmet Cookies for Everyone," by Wendy Paul

Raspberry Cheesecake

SPENCER W. KIMBALL'S RASPBERRY CHEESECAKE

1 3-ounce package lemon gelatin

1 cup hot water

1 12-ounce can evaporated milk

1 8-ounce package cream cheese, softened

1 cup sugar

¼ pound butter

28 graham crackers, crushed

1 cup cream, whipped and sweetened

1–2 cups raspberries

2 teaspoon lemon juice

Dissolve gelatin in hot water. Cool. Whip evaporated milk until soft peaks form. Blend into cooled gelatin.

Beat softened cream cheese with sugar. Gently blend gelatin mixture with cream cheese. In a separate bowl, melt butter and blend with graham cracker crumbs. Place half the crumbs on bottom of a 9 x 13-inch pan.

Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh or frozen raspberries sprinkled with lemon juice. Makes 10–12 servings.

— "Worldwide Ward Cookbook," by Deanna Buxton

Chicken & Dumplings

Chicken & Dumplings

Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 onion, finely diced
2 cans mixed veggies
Chicken broth
cumin, parsley, garlic powder, poultry seasoning, salt and pepper
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
1. Place the chicken, butter, soup, veggies and onion in a slow cooker, and fill with enough broth (or water) to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

White Chicken Enchiladas

Chicken Enchiladas

Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom/chicken soup
cumin, onion, chili powder

1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast
meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour/corn tortillas
1/4 cup milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

From AllRecipes

Refried Beans

Refried Beans

3 C dry pinto beans
1 medium onion
3-5 Cloves garlic
1 Chunk uncooked bacon
salt
garlic salt
cumin
8 oz. Cream Cheese

Wash the beans a couple of times in a colander and pick out "the rocks". Fill the pan with water and soak overnight.
In the morning...pour off the bubbly water and replace with fresh water.

Put in some chunks of uncooked bacon for flavor. (I buy a pound of bacon...cut it sideways, across the slices, about an inch wide or so, in 6 or so chunks...put them in freezer bags and put one of the chunks in each batch of beans I cook.)

Add minced garlic and chopped onion and some salt.

Cook for 3-4 hours till tender, adding water as needed to keep them covered with water.

After beans are tender, remove ALMOST all the water and mash with a potato masher, bacon pieces and all...they kind of dissolve in the process but add some flavor. ( I don't blend them with an electric mixer or shake maker. I like to see some beans for texture.)

Add 8 0z 'softened in the microwave'
Cream Cheese... this is the secret to the BEST beans.

Salt, cumin, and garlic salt to taste.

Serve as bean dip, side dish or the main filling in a burrito.

Country Style Split Pea Soup

Country Style Split Pea Soup

Ingredients:
2 cups dry green split peas
8 cups hot water
1-2 lbs ham hocks or regular sausage roll
2 garlic clove, finely chopped
1 medium onion, grated
1-2 stalks celery and tops chopped
2 large carrots, peeled and sliced or chopped
1 large potato, chopped in 1" chunks
2 teaspoons salt
1/2 teaspoon pepper
Spices: crushed red pepper, paprika etc

Directions:
1. Sort and wash peas in a colander under cold running water

2. Combine all ingredients. Heat to Boiling. Reduce Heat and simmer or until peas are very soft and soak up all the water. (About 1 hour) The longer it cooks the thicker it gets.

3. When done cooking, take out ham hock and cut up -- add back to soup. I like to buy either chunks of ham or smoked sausage to add at the end. Heat long enough to cook the meat.

OR
Cook meat on stove. Put everything in crockpot until desired thickness is reached.

Tortilla Espanola (Spanish Omelet)

SERVES 8 -10
Ingredients
* 3 large potatoes, peeled and cut into thin fries
* 1/2 yellow onion, chopped
* 6 eggs beaten
* oil (enough to cover potatoes)
* salt

Directions
• Add oil to a deep 10" frying pan. Cook potatoes and chopped onions.
• Saute uncovered until the potatoes are soft, but not brown. Remove potatoes and onions.
• Beat the eggs.
• Stir in the potatoes and onions into the beaten eggs. Add salt.
• Heat a 10" non-stick frying pan with two tablespoons of oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan or a large plate. (It needs to be wider than the frying pan all around so you do not get hot mixture on your arm): Place lid over the frying pan. Quickly turn pan over. Slide the tortilla, cooked side up, back onto the frying pan. You may need to carefully jiggle or lift the sides of the flipped tortilla to keep the uncooked mixture underneath so it can cook. Cook for a few more minutes to cook completely.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Some cookbooks say, rather than flipping the tortilla, you cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish. My grandmother never did this.