Classic Rolls

These are amazing and very easy to make. The bread machine does most of the work!

Ingredients:

1 1/3 c. water

1 egg – stir into the water

1/3 c. sugar

1 tsp. salt

1/3 c. dry milk

4 c. bread flour – Make a well in the middle of the flour to add yeast

2 pkgs. yeast or 4 ½ tsp.

2 ½ TBLS. Margarine or butter – cut in 4 even parts and add to the corners of the container

Mix in bread maker on the dough setting. if possible let dough raise one more time after machine mixes it once and dough falls and timer rings. Then shape in desired roll. Bake on greased pan at 350 for around 10-12 min. Butter top of rolls when just out of oven. You can freeze cooked rolls for another day.

Crescent shaped rolls: Flour working area and divide dough into two parts. It will be sticky so put flour on hands. Roll dough into a circle or pie shape. With a pizza cutter cut like you do a pie into 8 triangles. Roll up each triangle-start from widest part and roll toward center. Put on a greased cookie sheet.

To make ahead and freeze then cook and have warm on the day you serve the rolls: Shape rolls into desired shape and put on greased cookie sheet and freeze then take off cookie sheet and put rolls into freezer bags until the day you want to cook them. Take out of freezer and put on buttered cookie sheet and cover with a towel. Let unfreeze and rise – around 2-3 hours depending on how warm house is. Bake 350 for 10-12 min

Zucchini Cobbler

• Ingredients

  • 8 cups peeled, chopped zucchini
  • 2/3 cup lemon juice
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
  • 4 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 cups butter, chilled
  •  
  • 1 teaspoon ground cinnamon

  Directions

  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

  
  

  
  

  For 8X8:

  
  

  4 c zucchini 1/3 c lemon juice 1/2 c white sugar 1 tsp Cinnamon  

  
  

  1 1/4 c flour 3/4 c sugar 1/2 c butter 1 tsp Cinnamon 

  
  

  From allrecipes.com

Romano Ham Linguine

12 oz linguine

2 T flour

12 oz evaporated milk

1 1/3 c water

4 c cooked ham, cubed

1 red bell pepper, sliced

2 T butter

1/2 t salt

4 oz mushrooms

1 chicken bouillon cube

1/2 c romano cheese, grated

1 T veg oil

Melt butter in saucepan, stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly. Add ramono cheese and stir until melted and smooth. Add ham and mushrooms. Cool and place in freezer bag. To serve, thaw and reheat. Serve over linguine.

Rachel's Stuffed Zucchini

2-3 large zucchini or 4-6 medium sized zucchini
1 lb ground meat and/or sausage
1/2-1 cup bread crumbs
2-3 eggs
1-2 cloves garlic, minced
1/2 onion, chopped and sautéed (optional-I usually leave this out)
1/2 cup parmesan cheese, grated (can use the cheepo kind too:)
1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)
Jar spaghetti sauce (24 oz)
spices (oregano, parlsey) to taste, optional


Preheat oven to 350. Wash and trim ends of zucchini. Cut in half if large then slice lengthwise. Scoop out seeds to make zucchini boats. You can either throw out seeds or chop them up and mix with meat mixture later on. Put zucchini in either a baking dish or cookie sheet with edges so liquids don't spill. Cook in oven while you get the mixture ready (aprox. 15-20 minutes).

Cook meat and drain. While meat cools mix together bread crumbs, eggs, garlic, parmesan cheese, and colby jack cheese (can omit cj cheese here and just put it on top if desired). Mix meat into the above mixture and then take zucchini out of oven. Spoon mixture into zucchini then spoon spaghetti sauce on top. Cover lightly with tinfoil then cook 40-45 minutes. You can add a little extra colby jack cheese on top right when you take the food out of the oven or right before you take the food out of the oven.

I vary this recipe depending on what I have on hand. Cottage cheese and/or rice also work good with this recipe. Just mix them in with the mixture before cooking in the oven.

Teriyaki sauce

1/2 cup brown sugar

1/2 soy sauce

some cornstarch, start with a teaspoon or so

Heat on stove to dissolve sugar. Add cornstarch, but not too much, to make it thicker...the sauce will get thicker as it cooks and then cools so be careful.

To make more or less, just use equal parts of brown sugar and soy sauce.

Purple plum pie

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.

From allrecipes.com

Country Salsa

2 cups white sweet corn (or 1 can corn drained)
1 can black beans
3 tomatoes, chopped
2-3 avocados, chopped (this is the best ingredient I think!)
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 can olives, chopped
1 dry packet zesty italian salad dressing

Mark Bittman’s Zucchini Pasta

Ingredients
1/4 cup extra virgin olive oil
5-6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2-3 sprigs fresh thyme (I made it with dry thyme 1tbsp maybe more)
2 tomatoes, in wedges or roughly chopped, with their juices
1/2 lb. cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish

Bring a large pot of water to a boil and salt it. Cook pasta until it is nearly, but not quite tender.
Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 15 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise heat a bit, so mixture bubbles. If sauce threatens to dry out, add a little pasta cooking water.

Drain pasta and finish cooking it in sauce.
Serve, garnished with parsley of Parmesan.
Joe loved the zucchini!

Yummy BBQ chicken (from goose berry patch slow-cooker recipes book)

Ingredients:
4 boneless, skinless chicken breasts
3/4 cup chicken broth
1 cup barbecue sauce
1 sweet onion, sliced
salt and pepper to taste

Place ingredients in a slow cooker; stir gently. Cover and cook on high setting for 3 hours or on low setting for 6 to 7 hours.

Serve over rice.

Thai chicken wraps

Ingredients:

• 6 8-10inch plain, red and or green flour tortillas
• 12 ounces skinless, boneless chiken breast strips for stir-frying
• 1/2 tsp garlic salt
• 1/4 to 1/2 tsp pepper
• 1 tbsp cooking oil
• 4 cups package shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 tsp. Grated gringer root (optional)
• 1 recipe peanut sauce

Instructions

Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 oven for 10 minutes)

Meanwhile rinse chiken; pat dry. In a small bowl combine garlic salt and pepper. Add chiken; toss to coat evenly. In a large skillet cook and stir seasoned chiken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger root to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with about 1 tbsp peanut sauce. Top with chiken strips amd vegetable mixture. Roll up each tortilla, securing with a toohpick. Serve immediately with remaining sauce.

 

Peanut Sauce

Ingredients:

1/4 c. sugar

1/4 c. creamy peanut butter

3 tbsp soy sauce

3 tbsp water

2 tbsp cooking oil

1 tsp bottled minced garlic

Instructions:
In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.