Dorothy’s Dinner Rolls by Karrie

3 Tblsp yeast dissolved in ½ cup warm water
1 cup sugar
6 eggs
1 ½ tsp salt
2 cubes soft butter
2 cups warm milk

Combine all of the above in a mixer. Add 8 ½ cups flour (1/2 at a time) and mix thoroughly. Place in a large greased bowl and let rise till dough is doubled or tripled. Roll out dough on a floured board (1/2 at a time). Cut dough into triangles using a pizza cutter. Roll up triangles to form crescent roll. Place on a greased cookie sheet and let rise. Bake at 375o for about 7-8 minutes or until golden brown.

Cinnamon Rolls
Use the same recipe as dinner roll dough and let rise once. Roll out dough (1/2 at a time) and cover with ¼ cup melted butter. Sprinkle with brown sugar and cinnamon. Roll, cut, place on cookie sheet and let rise. Bake 375o for 10-11 minutes or until golden brown. Frost with butter cream frosting.

Orange Rolls
Similar to cinnamon rolls, but instead of sprinkling with brown sugar and cinnamon use orange rind and juice from fresh squeezed orange. Sprinkle with granulated sugar. Frost with orange frosting. Orange frosting is butter cream frosting with orange rind added. Use orange juice instead of milk.

CORA'S BAKED CABBAGE

This cabbage recipe is tradition in the Terry family. Probably young children will not care for it (my younger ones did not until they grew up a little more).

1 pound cabbage, coarsely shredded (about 7 cups)
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
Dash of pepper
1 1/4 cups milk
1 teaspoon prepared mustard
1/2 cup shredded American cheese (or combination of American and Longhorn cheese)
2 tablespoons fine corn-flake crumbs

Cook cabbage in small amount of boiling water for 8 to 10 minutes or just until tender. Drain. Sprinkle with 1/2 teaspoon salt. Melt butter and stir in flour, remaining 1/2 teaspoon salt, and pepper. Add milk and mustard and cook until thickened, stirring constantly, (like a white sauce).
Combine cabbage, sauce and half the cheese. Spoon into buttered round 1-quart casserole. Sprinkle with remaining cheese mixed with crumbs. Bake in moderate oven (350F) for 20 to 25 minutes, or until hot and bubbly.

Cora's PATIO CHICKEN

4 C. cooked rice
1 pkg. Onion Soup mix
4 chicken breasts
1/2 C. Evaporated Milk
4 T. butter (a little more is okay)

Layer on double sheets of foil squares: Rice, Soup mix, Chicken, Milk, Butter. Fold and seal up the packets.

Bake 350 degrees for 1 hour and 15 minutes.

Shirlyn - "Chicken and Corn Chowder"

1/4 C. Chopped Onion
2 T. chopped green pepper
2 T. butter/margarine
3 C. milk
1 (10 1/2 oz) can cream of chicken soup
1 (12 or 16 oz.) can corn Niblets (undrained)
1 (16 oz.) can cream style corn
1 tsp. chicken soup base (bouillon)
1/4 tsp. salt

Cook onions and peppers in butter until soft but not browned. Add remaining ingredients; simmer for about 5 minutes to develop flavor. For a heartier soup, minced checken may be added as desired. Thicken with a little roux if desired. Serves 6

Shirlyn

1 - Yellow Cake Mix
(mix as directed)
1-2 Cups of Corn Mill
(Bake as directed)

Katie's Huevos Rancheros (Mexican breakfast dish)

Serves: 4
Ingredients:
1 avocado- diced
1 cup salsa
4 corn tortillas
non stick spray
3 cups fresh or frozen pepper and onion mixture
10 large eggs
salt and pepper to taste
Toppings:
low fat sour cream
shredded cheese

Directions:
Mix avocado and salsa in a small bowl; set aside at room temp. Heat over to 350 degrees. Line 2 cookie sheets with foil. Lightly coat both sides of tortillas with non-stick spray. Bake on prepared sheets 8-10 min. or until crisp. Remove to dinner plates. Meanwhile heat a large nonstick skillet over med heat; add pepper and onion mixture and cook, stirring occasionally. Scramble eggs till cooked through, but not dry. Spoon eggs on tortillas; top with salsa mixture, peppers and onions, and toppings.

Per Serving: 419 calories, 20g protein, 31g carbohydrates, 3g fiber, 20g fat

Helen's BUTTERMILK WAFFLES & SYRUP

2 eggs
2 cups buttermilk
2 cups flour
2 t. baking powder
1 t. baking soda
½ teaspoon salt
¼ cup oil
Stir & Bake


BUTTERMILK SYRUP
1 cube butter
1 cup sugar* * can use brown/white
½ cup buttermilk
½ t. baking soda
Combine butter, sugar, and buttermilk in saucepan.
Simmer to a boil. Remove from heat &
add baking soda (be careful, it will bubble up)

PEAR SALAD

1 to 2 heads lettuce (red leaf, green leaf or mixed)
1 to 2 pears, peeled and cubed
toasted pecans
crumbled blue cheese
dried cranberries

Poppy Seed Vinaigrette
¾ c. vinegar 1 T. poppy seed
Dash tarragon vinegar ½ t. salt
¾ c. sugar 4 t. Dijon mustard
½ c. salad oil

Toss salad ingredients. Toss with dressing right before serving.
(This recipe makes a lot of dressing.)

Virgin Strawberry Daiquiri by Tammy

This is a "sweet" version of Strawberry Daiquiri but very delicious!
You can substitute red cream soda or your favorite flavor for the lemon-lime."

2 large strawberries, hulled
¼ cup white sugar
1 tablespoon lemon juice
¾ cup chilled lemon-lime soda
4 cubes ice
In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

1 serving

Mexican Cornbread by Tammy

"This has got to be the tastiest and the most moist cornbread I have ever made.

1 cup butter, melted
1 cup white sugar
4 eggs
1 ounce) (15 can cream-style corn
½ ounce) (4 can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Chicken Rolls by Trish

1/2 Chicken breast per serving, boned and skinned
1 slice chipped beef per chicken breast
1 can mushroom soup
1/2 slice bacon per chicken breast (I use center cut bacon)
1 pint sour cream per 6 chicken rolls
(We sometimes add a little more sour cream and soup and sometimes fresh sliced mushrooms to sauce for fun!)

Lay breast out flat, placing chipped beef over chicken flatly. Roll up with beef and point of chicken on inside. Wrap bacon around roll and place end down in pan. Mix soup and sour cream together and pour over rolls. Bake uncovered and 300 for at least 2 hours. Serve with rice or baked potato. Serves everyone, but we try and make leftovers because they're even better the next morning.

Vietnamese Canh Bi Dao (Winter Melon Soup) by Peggy

10 Large Shrimp
2 Winter Melons
Garlic
MSG (chicken Bouillon)
salt
sugar
fish sauce to taste
freshly ground pepper
1/2 cup cilantro leaves
1 scallion, trimmed and thinly sliced diagonally

*Heat pan with oil add garlic and chopped shrimp
*Fill pan with water and bring it to a gentle boil over medium heat.
*Reduce the heat to medium-low, add the winter melon, and season to taste with salt, sugar, fish sauce and pepper.
*Simmer partially covered, until the melon is cooked, about 15 to 20 minutes.
*Serve hot in communal bowl or individual soup bowls-garnish with fresh cilantro leaves and scallion. May be served over rice.

Almond Filled Braid

Ingredients:
1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
3 tablespoons plus 1/4 cup sugar, divided
1 1/2 teaspoons cinnamon
1 cup chopped slivered almonds
2 tablespoons butter, melted
1/4 teaspoon almond extract

Glaze:
1/2 cup powdered sugar
1 tablespoon butter, melted
1/4 teaspoon almond extract
1-2 teaspoons water
1/8 teaspoon cinnamon
slivered almonds, if desired

Instructions:
Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally. Combine 3 tablespoons sugar and the cinnamon. Sprinkle mixture evenly over dough. Combine the almonds, butter, almond extract and remaining sugar. Spread mixture lengthwise down the center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.

Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 25-30 minutes. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired.

Rhodes Bake-N-Serv
www.rhodesbread.com

Butterscotch Bubble Loaf

Ingredients:
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Instructions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top . Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Servings 12, PerServing 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 348, Fat 15gm, Cholesterol 21gm, Sodium 383mg, Carbohydrate 48gm, Dietary Fiber 0, Sugar 16gm, Protein 6gm

Rhodes Bake-N-Serv
www.rhodesbread.com

Bacon Cheese Nibbles

20 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter or margarine, melted
6 pieces bacon, fried and crumbled
2 cups grated cheddar cheese

Instructions:
Melt butter in a 9x13-inch pan. Cut each roll into 3 pieces; roll the pieces in the butter and leave in pan. Sprinkle crumbled bacon over the rolls. Top with grated cheese. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Bake at 350ºF 20-25 minutes.

Servings 20, Per Serving: 3 pieces, Food Exchange: 1 Bread, 1 Lean Meat, 1 Fat
Calories 189, Fat 11gm, Sodium 299mg, Carbohydrate 17g, Cholesterol 24mg, Dietary Fiber 0g, Sugar 2gm, Protein 7g.

Rhodes Bake-N-Serv
www.rhodesbread.com

Chicken Filled Stuffing Rolls

Ingredients:
12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
¼ teaspoon thyme
¼ teaspoon salt
¼ teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten

Instructions:
Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.

Servings 12, Per Serving 1 roll, Food Exchange: 1 Bread, 1 Meat, 1 Fat
Calories 209, Fat 9gm, Cholesterol 35mg, Sodium 292mg, Carbohydrate 21gm, Dietary Fiber 0gm, Sugar 3gm, Protein 10gm

Italian Breadsticks Submitted by: Katie

Frozen Rhodes Rolls, thawed
Italian seasoning
Garlic powder
Skewer sticks

Sprinkle Italian seasoning and garlic powder on a plate. Roll thawed dough into snakes. Roll dough snakes through the seasoning mix and twist around a skewer stick. Bake on a greased pan at 350 degrees for 12 minutes. Enjoy!

Vance’s Tortellini Submitted by Allyson

1 cube butter
4 or 5 cloves garlic
6-8 slices cooked bacon*, crushed into bits(or ½ cup fresh bacon bits)
1 pound sliced mushrooms
Milk or Cream (depending on your preference) I like to add Half & Half, but Cream is for sure the best. It makes it so rich and creamy! Fattening too!
1 package fresh Cheese Tortellini (I am sorry that I can’t tell you what size package to purchase. I usually use 1 of the 2 packs from COSTCO. We don’t use the
dried tortellini but rather the fresh that is found in the refrigerator section.

*If you cook the bacon yourself you can keep some of the bacon grease in the pan when you add the butter. Just wipe out most of it so it is not too greasy.

Begin water boiling for your fresh tortellini. We prefer the tortellini to the tortelloni. The tortellini is smaller. We typically us the Cheese Tortellini. Also add about 1 T salt to the water.

While water is boiling, place cube of butter in large skillet, melt over medium low heat. Add 4 or 5 cloves of garlic that has been pressed. Heat in butter but do not brown. Add mushrooms to butter and sauté slightly. Once the mushrooms are sauted add a few tablespoons of flour. The amount of flour will differ – just add enough flour to soak up the butter. Cook the mixture for a couple of minutes to get rid of the floury flavor. (2 or 3 minutes should be good). Add your milk and whisk until smooth.
(Essentially you are just making a cream sauce that has mushrooms, bacon and garlic in it.)

Once the sauce is completed, place off the heat. Add the tortellini to the boiling water. When it is done, drain water – do not rinse, but instead add the cream sauce to the tortellini. Serve with fresh grated parmesan sauce.

Enjoy! This recipe came from a restaurant Vance enjoyed on his mission in Rome.

Weight Watcher’s Eggplant Parmesan Submitted by LaRee

2 large eggs
2 T fat-free milk
1 cup Italian-seasoned dry bread crumbs
1 (1 ¾ to 2 pounds) eggplant, unpeeled and cut into ¼ inch slices
2 t extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 ½ ounce) can diced tomatoes
¼ cup dry red wine ( LaRee used water)
2 T minced fresh basil, or 2 t dried basil leaves
½ t salt
½ t freshly ground pepper
¼ t sugar or splenda
1 cup shredded part-skim mozzarella cheese
3 T grated Parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit. Spray 2 baking sheets and a 9x13-inch baking dish with nonstick spray.
2. Lightly beat the eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the bread crumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.
3. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Saute until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
4. Spoon about one third of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.

Per serving: 275 calories
10 g total fat, 4 g saturated fat, 84 mg cholesterol, 863 mg sodium, 34 g total carbohydrate, 6 g dietary fiber, 14 g protein, 308 mg calcium
Makes 6 servings.

Lasagna Submitted by Deborah B.

1 pound pork sausage or ground beef
½ cup chopped onions
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2½ cups ricotta cheese
¾ cup grated Parmesan or Romano cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, thinly sliced

Cook meat, onion, and garlic till meat is browned. Drain of fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add ricotta, ½ cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and ½ teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

Bake in a 375 degree oven for 30 to 35 minutes or till heated through (or assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings.

Tammy's Unbeatable Salmon

I always serve this recipe to guest who say they don't like fish. It is such a big hit that I have passed out this recipe many many times. It will make a fish lover out of anyone! (Tammy)

2-3 lb. salmon, fillet
3 T. salt
2 T. sugar
1 T. brown sugar
2 tsp ground black pepper
1 tsp cayenne pepper
2 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
¼ tsp ground cumin
¼ tsp. ground fennel seed
2 tsp celery seed
2 tsp. paprika

Combine all the rub ingredients and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. Store the remaining rub in an airtight container. If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. Place the filet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary, any where from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork. Don't wait until it separates into dry flakes. Can also be cooked in an 375 degree over or used on different types of fish.

Anika's Oat-rageous Chocolate Chip Cookies

Oat-rageous Chocolate Chip Cookies
My mom found this recipe in a Taste of Home Magazine ad insert. They are Awesome! Keith always wants them because they are the best!

½ cup butter or margarine, softened
½ cup peanut butter
½ cup sugar
1/3 cup packed brown sugar
1 egg
½ t. vanilla
1 cup flour
½ cup quick-cooking oats
1 t. baking soda
¼ t. salt
1 cup(6 ounces) semisweet chocolate chips

In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350º for 8-12 minutes.

Las Palmas 123 Enchiladas

2 cup cooked and shredded chicken
3 cup shredded monterey jack cheese, divided
1/2 cup chopped onion
1 can Las Palmas green chili enchilada sauce (19 ounce)
8 corn tortillas
3/4 cup dairy sour cream
1 can chopped green chiles (4.5 oz)

1. In a small bowl, combine chicken, 2 cups cheese, green chiles and onion. 2. In a small skillet, bring enchilada sauce to boil; remove from heat. Dip each tortilla into heated sauce to soften. 3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll; place tortillas seam-side down in 12x8" baking dish. Pour remaining liquid enchilada sauce over top; sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350'F.

SUGGESTION: For another different and delicious Mexican taste, try this recipe with LAS PALMAS Enchilada Sauce Original Style.

Chicken and Artichoke Cacciatore and Peasant Bread

Jenna Dean who was in our ward for a short time gave me these two wonderful recipes, and they are pretty easy. Hope you enjoy it as much as our family has. Anika

Chicken and Artichoke Cacciatore

4 chicken breast halves
Flour seasoned with salt and pepper
2 T. olive oil
1 (6 oz. jar) marinated artichoke hearts, undrained
1 (16 oz. can) crushed tomatoes
2 garlic cloves
1/2 t. oregano
1/2 t. basil
1/2 t. pepper
8 oz. sliced fresh mushrooms (or canned)

In a large Dutch oven, heat olive oil. Dredge chicken in seasoned flour and brown over med-high heat. Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper, and mushrooms. Remove from heat, cover and bake at 350 degrees for one hour. Serve over pasta or rice.


Peasant Bread

1 pkg. dry yeast
2 c. warm water
1 T. sugar
2 t. salt
4 c. flour
oil
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled. Flour hands, remove dough from bowl and place in 2 rounds on oiled sheet sprinkled with corn meal. Let rise and additional hour. Brush the top with melted butter and bake at 425 degrees for 10 min. Reduce over temp to 375 degrees and cook 15 minutes more. Remove from oven and brush again with butter. Serve warm.