Thursday, January 14, 2010

Lion House Rolls


This is the famous Lion House Roll recipe. Grandma Swenson made them at Christmas. I looked up the recipe and found this bonus video that shows you how to shape the rolls.

Lion House Rolls
  • 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)
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.

Monday, January 11, 2010

Spinach & Artichoke Dip


This is a Paula Dean recipe with a few additives (more parmesan, and the cream cheese is not in her recipe). I wouldn't mind mixing in a bit of the pepper jack cheese either. This is a real crowd pleaser at parties, and really easy to make. And of course, it's DELICIOUS!
  • 1 (10-ounce) package frozen chopped spinach
  • 2 (13 3/4-ounce) cans artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 cup freshly grated Parmesan
  • 1 cup grated pepper jack cheese
  • 3 Tbs. cream cheese

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor (or with a knife).

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with bagel chips or tortilla chips.


Saturday, January 9, 2010

Baked Lemon Pasta



Ingredients
  • 1 pound Thin Spaghetti
  • 4 Tablespoons Salted Butter
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1 whole Lemon, Juiced And Zested
  • 2 cups Sour Cream
  • ½ teaspoons Kosher Salt, Or More To Taste
  • Plenty Of Grated Parmesan Cheese
  • Flat-leaf Parsley, Chopped
  • Extra Lemon Juice
Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Tinfoil Dinner Casserole

So, I made this up a few nights ago when I wanted to make tinfoil dinners, only to discover I was out of tinfoil after I had cut up the ingredients. Kevin suggested I just make it like a casserole, and now I really like it!

1 lb. ground hamburger
Whatever type of hamburger seasonings you normally use
Brown sugar
3 potatoes, sliced
1 package sliced frozen carrots (obviously, you can use freshly diced carrots)
1/2 onion, diced
frozen peas (as much as you want)
1 can mushroom soup
grated cheese
basil (or other regular seasonings you like to use)

Place hamburger evenly across bottom of 9x13 baking dish. Sprinkle hamburger seasonings over top. Sprinkle hamburger with brown sugar. (Brown sugar sounds a little strange, but I love the sweet taste it gives to the hamburger. But the second time we're eating this, Kevin informs me he likes it better without the brown sugar. So you'll have to try it half & half the first time to decide if you like it.)
Then place potatoes, carrots, peas, onions, (and other vegetables if desired) over top. Spread mushroom soup over top. Grate cheese over top of casserole & sprinkle with basil. Cook at 375 degrees for 45 min. to an hour.

Pretzel Salad

4 cups crushed pretzels
4 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce carton whipped topping (Cool Whip)
1 -16 ounce can crushed pineapple, drained well (optional)
1 6-ounce package raspberry gelatin (Kevin's used strawberry the last few times)
2 cups boiling water
1 -10 ounce bag frozen raspberries (Obviously, use strawberries if you use strawberry gelatin)

DIRECTIONS:

Topping: Add 2 cups boiling water to Jello; mix well. Add raspberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9x13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.

Filling: Combine cream cheese and 1 cup sugar (and pineapple here, we like to use it); beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Cover with foil & refrigerate for at least 2 hours.

Taco Soup

*Fair warning to everyone:
I seem to have a real issue with following recipes exactly. I don't think I ever follow a recipe the same way twice, and I'm really bad at measuring out ingredients, I tend to just 'eye' them alot, so if my recipes get really annoying when I just say, "as much as you want", sorry...

1/2 lb. ground beef
1 small red onion (I just always use regular onions, or onion flakes if I'm out of those)
2 cans stewed tomatoes (I just use regular petite diced canned tomatoes, but the recipe recommends Mexican style)
1 can kidney beans, undrained
(I also add 1 can black beans, undrained)
1 can corn, undrained
1 package taco seasoning
1 can tomato soup (if you happen to be out of tomato soup like I was when Will & Peggy & Amy were here, about 1 soup can of salsa makes a nice substitution)
I also like to add dried cilantro - um...as much as you want.

Place all ingredients in large pot, and simmer for 15 min. Serve with sour cream, grated cheese, and Frito chips, if desired. (This makes a REALLY big pot of soup, so all of our little families of 4 will definitely have enough for two meals).