Saturday, March 12, 2016

Dinner Rolls

This dinner roll recipe was handed down to me around 1991 from a relative of General E Lee (my lovely former mother in laws mother) Lelia Lee.
I don't have photos to add at this time but I will take step by steps to add.

Yields 2 dozen rolls

Liquid Ingredients
Mix together
1 packet dry yeast
3 tablespoons sugar (honey works fantastic as well)
1 cup warm water
Set aside.

Dry ingredients
Sift together
4 cups all purpose flour
1/2 teaspoon salt
Cut in
1/3 cup Crisco
Until crumbly.

Add liquid ingredients to the dry ingredients to form a soft dough.

You may need to add a little more warm water if the dough is too dry.

Knead well, about 3-5 minutes. Adding only enough flour to keep the dough from sticking to your hands.

Place kneadeded dough in a greased bowl and lightly grease the top of the dough.

Cover. Let rise in a warm place 1 1/2 - 2 hours or until doubled in size.

Punch down and form into balls, place on a greased pan. 
Let rise again until doubled in size. 
Keep covered in a warm place.

Bake at 400° until golden brown.
Serve hot with fresh sweet cream butter, honey, honey butter, jam, any of your favorite toppings.

Stuffed Cabbage Rolls

Aim's Cabbage Rolls with Stewed Marinara
Yield: 30-32 rolls
1 medium head cabbage, par boiled & each leaf cut in half with the large white veins removed

Aim's Stewed Marinara Sauce
2 cans (14.5 oz) Del Monte Stewed Tomatoes, pureed
1 small can Hunts tomato paste
1 cup (Giant brand) V8 juice
2 Tbs Dominos Light Brown Sugar
2 tsp Spice Islands Sweet Basil 1/2 tsp Mc Cormicks Garlic Salt
1/4 tsp Mc Cormicks Gourmet Collection Ground Red Pepper
2 Tbs Freshly Grated Parmesan Cheese

24 Baby Carrots, par boiled then minced
2 Large Stalks Celery, par boiled then minced 

1/2 Tbs Butter 
1/2 Tbs EVOO
2 Large Garlic Cloves, minced 
1-1/2 cups Chopped Vidalia Sweet Onion, minced

1 pound 90% Lean Ground Beef
4 Links Sweet Italian Sausage
1 1/2 cups Cooked White Rice

2 large Eggs, Whisked
2 Tbs Milk

1/4 cup (Giant Brand) V8 Juice
2 Tbs Frenchs Worcestershire Sauce
1 Tbs Dominions Light Brown Sugar
1 tsp Mc Cormick Season-All Seasoned Salt
1/2 tsp Paprika
1/4 cup Freshly Minced Parsley
1 tsp Ground Cinnamon

In a large bowl, crumble beef and sausage. Add the rice. Mix together the V8, Worcestershire, sugar, season-all, paprika, cinnamon, red pepper and parsley. Pour over the meat mixture and mix well to incorporate all. In a skillet over medium/high heat, saute the garlic and onion in butter & evoo until tender, then add to the meat mixture.Whisk egg together with milk; pour over meat and rice mixture and mix well.

In a sauce pan add the pureed stewed tomatoes, tomato paste, V8 juice, Sugar, Basil, Garlic salt, Red Pepper and Grated Parmesan Cheese. Stir; simmer for 30 minutes, stirring occasionally.
Pre heat oven to 375* 

Cook cabbage, carrots and celery in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; Separate leaves, set aside. (remove thick veins) from cabbage leaves for easier rolling. Place about 1/4 cup of meat filling onto each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a casserole dish. Repeat until all leaves are used. Roll any remaining filling into meatballs and add to dish with cabbage rolls. Top with the stewed marinara sauce. Cover with aluminum foil and bake for 45 mins.
To Plate:
Place a couple tablespoons of sauce on plate, place 3 cabbage rolls on top of sauce, sprinkle with freshly grated Parmesan cheese. Serve.

Pepper Steak and Rice

Pepper Steak
1 lb bottom round sirloin, sliced into strips
1 large sweet onion, sliced into strips

«« Beef Marinade »»
1/4 cup Kikkoman low sodium soy sauce
1 Tablespoon Frenchs Worcestershire sauce
1 Tablespoon Kikkoman Hoisin sauce
1 Tablespoon mizkan NAKANO rice vinegar all natural · no sodium · no sugar
3-4 garlic cloves grated
1 Tablespoon freshly grated ginger

Marinade steak for at least 1 hour. Then place in a slow cooker. Top with onions, season with pepper. Cook on high until tender. About 3-4 hours. Depending on how thick the steak is cut.

«« Pepper sauté »»
1 Tablespoon good quality extra virgin olive oil
1 Tablespoon land o' lakes unsalted sweet cream butter
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 pkg sliced baby bella mushrooms
Sauté until desired tenderness is reached.
I like to leave just a little bit of bite.
1 jar Heinz Home Style Gravy Bistro Au Jus, optional
If the marinade is doubled, there's no need for the Au Jus. Just add a little cornstarch to thicken the Au Jus developed by the marinade.
Serve over hot white rice. 🍚