42nd Recipe Street

Source: Derik's Grandmother Margie

1 Packet Yeast, about 1 T
1 C Warm Water
1/2 t Sugar

1/2 C Water
1 t salt
1/2 C Sugar
4 T Butter, melted
2 Eggs
4-6 C Flour

Combine Yeast, 1 C Warm water, and 1/2 t sugar. Let proof for about 30 minutes.

Add 1/2 C water, salt, sugar, butter, and eggs. Mix well. Add in flour 1 cup at a time. Knead until smooth and elastic. Let bread rise 1 hour. Punch down and shape into rolls. coat with a small amount of oil and place in baking pan. Let rise 1 hour. Bake in 350F Oven for 15-25 minutes or until golden brown.

Note from Marge: I found the recipe in the S. E. Missourian years ago. I started making them and they were so easy, and you can leave the dough in the refridge for days, just take out part of it and bake it at a time if you want to. Also after they're baked you can freeze them then microwave them a few seconds.

Source: Mom

4 T Butter
1 C Warm Milk OR 1 C Warm Water (See Note)
1 t Salt
2 T Sugar
2 Packets Yeast, About 2 T
4-6 C All Purpose Flour OR Bread Flour

NOTE: Milk makes the rolls software. Water makes the rolls crispier.

Melt butter in Microwave. Add warm water/milk, salt, and sugar. Sprinkle on yeast. Agitate slightly and let proof for about 30 minutes.

Add flour 1 cup at a time until the desired consistency is reached. Knead until smooth and elastic. Coat with a small ammount of oil so the dough does not stick to the bowl.  Let rise in microwave for about an hour. Punch down and shape (rolls, loaf, etc). Let rise another hour.

Bake in 375F oven until golden brown. Rolls will take about 15 minutes and a loaf will take longer

 


Source: http://cocinandoconalena.blogspot.com/2011/02/creamy-chicken-and-rice-casserole.html

1T Butter
1 T Garlic
Seasoned Meat Tenderizer, To Taste
Black Pepper, To Taste
1 (6 oz) Box Chicken Rice-A-Roni
1 (8 oz) Container Sour Cream
1 (10 oz) Can Cream of Chicken Soup
4 oz French Fried Onions

Cut chicken into bite size pieces. Toss with seasoned meat tenderizer and black pepper. Set aside.

Melt 1 T butter in a skillet. Add garlic and cook until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up heat, and brown chicken.

Meanwhile, prepare Rice-A-Roni according to package directions. Stir in sour cream and soup. Mix well. Add chicken and mix well.

Transfer to a sprayed 9x13 lasagna pan. Bake in 350F oven for 25-30 minutes. Sprinkle french fried onions on top and return to oven for 5 minutes.