Lion House Rolls-Our Favorite

Lion House Rolls

Ingredients:

• 2 cups warm water (110-115 degrees)
• 2/3 cup nonfat dry milk (instant)
• 2 Tb. dry yeast
• 1/4 cup sugar
• 2 tsp. salt
• 1/3 cup shortening (butter or margarine)
• 1 egg
• 5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

*sometimes I use 1/2 wheat, which requires less total flour.

Method:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

Sweet n' Sour Baked Chicken

1/4 cup butter/oil

1/2 cup chopped green pepper

3/4 cup ketchup

2 Tbsp vinegar

2 Tbsp soy sauce

1/2 tsp salt

1 cup pineapple chunks

1/2 cup chopped onion

1/2 cup chopped carrots

1 cup pineapple juice

1/4 cup brown sugar

1/2 Tbsp garlic salt

1/4 tsp pepper

3-4 chicken breasts, diced

In medium skillet, heat butter until melted. Add onion, green pepper and carrots; cook 5 minutes, stirring. Stir in ketchup, pineapple juice, vinegar, soy sauce, garlic salt, and pepper. Stir until boils. Add brown sugar and pineapple chunks. Add chicken and either let simmer in skillet until chicken is completely cooked or bake in baking dish for 45 minutes at 400 degrees in oven. (we usually just keep it in the skillet) Pour over rice! YUM!

Thanks Aunt Sally..love ya!

Aunt Sally's Wheat Bread

2 cups milk warm/hot (not scalded)
(powdered milk works)
add 1/4 c sugar

1 T salt

2 Tbsp butter/shortening
-Let cool

In a 1-cup measuring cup:
1/2 c warm water

1 T yeast (Aunt Sally says to use the quick-rise ...I just used normal)

In a separate cup slightly beat 2 eggs

Add yeast mixture to milk mixture and then the eggs too.

Add 3 cups white flour and 3 cups wheat flour and 1 cups oatmeal ...and then more white until you have the desired consistency

Bake at 325 for 45-50 min

Vegetable Chicken Southwestern Soup

I threw this together this morning for a family get-together and thought I better write it down cause it was a hit!

Saute:

2 Tbsp olive oil

1 small onion

1 large glove garlic

1/2 bell pepper, diced

1 carrot, diced

salt & pepper

1 tsp cumin

Add:

2 cups chicken stock

2 cups beef stock

2 small potatoes, diced

1 can diced tomatoes

1 can black beans

1 can corn

2 Tbsp fresh parsely

1 Tbsp fresh cilantro

1 jalepeno chopped

1 tsp lime juice

1 Tbsp Worcestershire sauce

1/4 cup picante

Bring to a boil and allow to simmer for 30 minutes or until all vegetables are cooked through.

This is soooo delicious!

Mom Cook's famous Spaghetti Sauce!

Brown: 1/2 lb. of Sweet Italian Sausage (Mom says you can get the spicy, but they liked the sweet the best)

l/2 lb. of hamburger (you can use more meat if desired, or make them into meat-balls)

1-lg. Onion

1 Clove of Garlic, minced

Add: 2- 1 lb. cans of diced tomatoes

1- 8 oz. tomato sauce

1- 12 oz. tomato paste

1-Cup beef bullion (you can use 1 cube beef bullion, in a cup of water)

2 T. Minced Parsley

2 T. Brown Sugar

1 t. dry oregano leaves

1 t. Basil leaves

1 t. salt

1/4 t. pepper

In a crock pot (If you are using a crock pot cook on high till meet is brown, then add other ingredients put on low and it will be ready for dinner)

If you are in a hurry, you can use a Stove top Frying pan or electric frying pan.

I love you Grandma Cook!

Thanks Bryan...for the hint on the yummy choc chip cookies!

THE BUTLER'S CHOCOLATE CHIP COOKIES

1 stick butter, softened but not melted
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tablespoons (yes, tablespoons) vanilla
3 1/4 cups flour (a full cup more than the recipe on the package calls for)
1 teaspoon baking soda
1 teaspoon salt
1 12-ounce package semi-sweet chocolate chips

Preheat oven to 375*

Mix thoroughly butter, shortening, sugars, eggs and vanilla with a wooden spoon. Stir in remaining ingredients.

The batter will be stiff, and it should be. Just to make sure it is flavorful, you should try some of the dough. But not too much!

Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet (preferably a shiny sheet which gives better results).

Bake 8 to 10 minutes or until light brown. Cool slightly before removing to a wire rack.

Yield: about 5 dozen normal sized cookies or 3 1/2 dozen ginormous cookies.

Nutritional information: Please! This is chocolate chip cookies. Who cares?

Poached Chicken and Vegetables with Couscous

We just love this one...thanks Rachael Ray

Poached Chicken and Vegetables with Couscous

Ingredients

• 4 pieces boneless, skinless chicken breast
  
• Salt
• 1 large carrot, peeled and sliced diagonally into 1/2-inch slices
• 3 ribs celery, cut into 2-inch pieces on an angle
• 1 small to medium onion, cut into 1 1/2 inch chunks
• 1 bay leaf, fresh or dried
• 4 sprigs fresh thyme
• 6 cups chicken stock
• 1 cup instant couscous
• 10 blades chives, snipped or chopped, garnish
• 1/4 cup chopped flat-leaf parsley, for garnish

Directions

Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.

Refrigerate or freeze the whole breast pieces for Portuguese Chicken.