1 cup lukewarm mashed potatoes
61/2 -7 cups all-purpose flour
Dissolve yeast in warm (105 to 115 degrees) water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch dough down. Shape into 1 to 11/2-inch balls and place in greased muffin pan. Let rise for 1 hour or until doubled in size. Bake at 400 degrees 13 to 15 minutes or until light brown. Makes about 20 rolls.
Chicken Casserole
From Pat Chance
4 chicken breasts (cooked and pulled apart)
1/4 to 1/2 box of thin spaghetti (cooked and drained)
1 large can cream of chicken soup with herbs
1/2 cup sour cream
1/2 to 1 cup milk
Salt and pepper to taste
1 pound box of Velveeta Cheese (may not use entire box)
1 large box Stove Top stuffing
1 stick melted butter
Grease 9- by 13-inch casserole dish. Mix together soup, sour cream, and milk. Layer spaghetti, chicken, sauce (soup, sour cream & milk), cheese and stove top stuffing. Drizzle melted butter over top. Bake at 350 degrees for 45 minutes.
Bar-B-Q Meatballs
3 pounds hamburger
13 ounces evaporated milk
2 cups oatmeal
1/2 cup dried onions
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chili powder
Sauce:
2 1/2 cups brown sugar
32-ounce bottle of ketchup
1/2 teaspoon garlic powder
1/2 cup dried onion
Mix all ingredients for meatballs together and shape into balls. Place in a flat dish, one layer at a time. Mix together sauce ingredients until the brown sugar is dissolved. Pour over top of meatballs. Bake at 350 degrees for 50 to 55 minutes.
Fruit Pecan Pork Roast
1 boneless pork loin roast (about 3 1/2 pounds)
1/2 cup chopped green onions
8 tablespoons butter
1/4 cup orange juice
1 bay leaf
1 can whole cranberry sauce (Ocean Spray)
1/2 cup chicken broth
3/4 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/2 cup apricot preserves
Wash roast, put into 350-degree oven uncovered, and bake about 1 hour. In skillet, saut onions in 4 tablespoons butter; add orange juice and bay leaf. Cook and stir about 4 minutes until thickened. Add cranberry sauce, broth, pecans and vinegar and cook and stir until slightly thickened, about 5 to 8 minutes. Reduce heat, stir in salt, pepper, sugar and 4 tablespoons butter. Take out bay leaf. Take out 1/4 cup of the sauce and stir apricot preserves in sauce remaining in skillet. Bake pork roast 45 additional minutes and spoon sauce from reserved 1/4 cup over meat 3 times during this additional baking. Take meat out when internal temperature reaches 160 degrees. Do not use the sauce in bottom of baking pan over finished meat. Serve with sauce left in skillet.
