Paprika : Paprika
1 : /2 lb Fresh broccoli, washed,
-split : -split and cut into 2-inch
-pieces : -pieces or
10 : oz Pk frozen broccoli spears
2 : tb Butter or margarine
1 : c Sliced fresh mushrooms or
4 : oz Can sliced mushrooms,
-drained : -drained
1 : ts Grated onion
2 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
1 : c Grated sharp Cheddar cheese
Paprika : Paprika
2 : c Broccoli flowerets
4 : oz Fettuccine, broken up
1 : tb Oil, cooking
3 : tb Parmesan cheese, grated
1 : ts Sesame seed, toasted
1/8 : ts Garlic powder
3 : lg Potatoes
1 : lg Head of broccoli; broken
-into : -into florets
1 : c Milk
3 : Eggs
2 : Broken matzot or 1 C farfel;
-up : -up to 3
Grated : Grated cheddar cheese
Salt : Salt & pepper to taste
1 : tb Margarine
1 : md Yellow onion; chopped,
-(about : -(about 1c)
2 : Cloves garlic; minced
1 : ts Dried dill
3 : c Broccoli flowerets
3 : c Chicken broth
2 : md Russet potatoes; peeled and
-diced, : -diced, (about 2c)
1 : c Evaporated skim milk
1/2 : ts Black pepper
1/2 : c Shredded cheddar cheese;
-divided : -divided
1 : lg Onion; chopped
3 : tb Butter
3 : pk (10-oz) frozen broccoli
2 : cn (10-oz) cream of chicken
-soup : -soup
1 : Jar (8-oz) Cheese Whiz
3 : c Cooked rice
1 : pk Frozen chopped broccoli; (0
-oz) : -oz)
1/2 : c Chopped onion
1/2 : c Butter or margarine
1 : /3 c Cooked rice
1 : Jar processed cheese spread;
-(8 : -(8 oz)
1 : cn Cream of mushroom soup; (0
-3/4 : oz) undiluted
2 : pk Chopped broccoli OR
1 : Bunch fresh broccoli
1 : Stick oleo
1 : c Cooked rice
1/2 : cn Cream of chicken soup
1 : Onion, chopped
1/2 : c Celery, chopped
1 : c Chopped mushrooms
1 : sm Jar Cheez-Whiz
1/2 : cn Cream of Mushroom soup
3 : c Cooked rice
1 : /2 c Grated sharp Cheddar cheese
6 : Eggs
1 : ts Salt
1/2 : c Chopped onion
2 : pk (10-oz) frozen chopped
-broccoli : -broccoli
1/2 : c Milk
1/4 : ts Pepper
1 : cn (4-oz) sliced mushrooms;
-drained : -drained
3 : pk Frozen broccoli; cut up
3 : Bunches green onions & tops;
-chopped : -chopped
1 : Stick butter
1 : pk (7-oz) vermicelli
1 : c Cream
6 : -(up to)
8 : cn American cheese
1/4 : c Extra-virgin olive oil
1 : ts Whole cumin seeds
1/2 : ts Crushed red pepper flakes
2 : tb Fresh lime juice
1/2 : ts Salt
1/4 : ts Black pepper
1 : lb Broccoli, cut into /4"
-- : -- pieces, include stem
1/4 : lb Fresh spinach
1/2 : c Water
2 : tb Grated coconut
1 : pk (0 Oz.) frozen chopped
-broccoli; : -broccoli; coo
2 : Green onions; minced
4 : oz (1 c.) Monterey Jack cheese
-shredded : -shredded
3 : lg Whole chicken breasts;
-skinned : -skinned boned, and
3 : sl (1 Oz.) cooked ham; cut in
-half : -half
1 : c Fresh bread crumbs
1 : tb Parsley
1/2 : ts Paprika
3 : tb Margarine; melted
1 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
0: Combine yeast, warm water, and 1/4 teaspoon sugar and let stand until frothy
1: Stir to make sure all yeast is dissolved
2: Combine milk, 1/4 cup sugar, egg, butter, salt, yeast mixture, potato flakes, and half of flour; mix well until dough begins to become elastic
3: Add enough remaining flour to make a workable dough
4: Let rest 10-15 minutes, covered with a towel
5: Knead until smooth and elastic and "blistered" on the surface, about 8-10 minutes
6: Place kneaded dough in greased bowl, turn to grease all sides
7: Cover and let rise until double in bulk, about 1-1/2 hours
8: Punch dough down and let rise again until almost double, about 30 minutes
9: Punch dough down and turn out onto lightly floured pastry cloth
10: Cover and let rest 10-15 minutes to relax the dough
11: Divide dough into 24 pieces
12: Shape rolls as desired and place in greased pans
13: Cover and let rise until nearly double
14: (Dent will remain in dough when touched lightly with fingertip
15: ) Bake at 275 degrees for 30 minutes (they will not be brown but will be cooked)
16: Cool, wrap, and store up to a week in refrigerator, or up to a month in freezer
17: To serve: Brush tops with melted butter or margarine; brown at 450 degrees for 5-7 minutes
18: Watch closely to avoid burning
19: To bake as regular rolls: Increase baking temperature to 350 degrees; bake 20-25 minutes or until golden brown
20: HONEY-WHOLE WHEAT VARIATION: Substitute 1/4 cup honey for the 1/4 cup sugar
21: Replace 2 cups of white flour with 2 cups of whole wheat flour
22: Per serving: 125 Calories; 2g Fat (18% calories from fat); 4g Protein; 22g Carbohydrate; 17mg Cholesterol; 212mg Sodium NOTES : * The 2 cups scalded milk may be replaced with 2/3 cup powdered milk and a scant 2 cups warm water
23: This recipe can be used for all types of sweet rolls, cinnamon rolls, caramel rolls, etc
24: , as well as dinner rolls
25: Recipe by: Helen Goodwill Posted to Digest bread-bakers
26: v097
27: n076 by bbriscoe@runestone
28: net (Bonnie Briscoe) on Dec 6, 1997