1 : Loaf (0-oz) Italian or
-French : -French bread
3 : tb Olive oil
1 : ts Oregano
1/2 : ts Minced garlic
8 : oz Ground beef or sausage
3/4 : c Prepared spaghetti sauce;
-divided : -divided
Salt : Salt and pepper
1 : c Shredded Mozzarella cheese
1 : tb Oarmesan cheese
1 : pk Active Dry Yeast; OR
1 : tb Active Dry Yeast; Bulk
1/4 : c Water; Warm, 110-115 Deg. F.
1 : c Cottage Cheese; *
1 : tb Sugar
1 : /4 ts Salt
1 : Egg; Lg.
2 : 1/4 c Unbleached Flour; Unsifted,*
1 : tb Butter; Room Temperature
1 : c Cheddar; Sharp, Grated
1 : c Flour
1 : c Corn Meal
1 : ts Salt
2 : tb Sugar
1 : tb Baking Powder
1 : Egg, lightly beaten
1 : c Milk
1/4 : c Cooking Oil
1 : c Brown rice flour +
0: Soften yeast in warm water
1: In mixing bowl, combine sugar, shortening, salt and boiling water
2: Cool to lukewarm
3: Add egg whites, 2 cups flour and yeast; mix well
4: Gradually add remaining flour to form a stiff dough
5: Knead on well-floured surface until dough is smooth and satiny, 8 to 10 minutes
6: Place in greased bowl, turning dough to grease all sides
7: Cover; let rise in warm place until doubled, about 1-1/2 hours
8: Punch down dough
9: Cover; let rise again for 45 minutes
10: Shape dough into 11 2-inch balls; place about 2 inches apart on greased cookie sheets
11: Let rise again until doubled, about 1 hour
12: Bake at 450 degrees for 15 to 20 minutes, until golden brown and crusty
13: YIELD: ABOUT 24 TIP: For crustier rolls, just before baking place a large shallow pan on lower rack of oven; fill with boiling water, Garlic Rolls: Combine 14 cup melted butter and 'A teaspoon garlic powder or garlic salt
14: Brush rolls with butter mixture before baking
15: Seed Rolls: Before baking, brush rolls with milk
16: Sprinkle with poppy seed or sesame seed
17: Notes: This cookbook was acquired at a junk sale
18: It captured my interest because of the annotated comments beside the recipes
19: The original owner had made comments or just check marks beside certain recipes
20: I will include these as I scan
21: This one was rated "PRETTY GOOD" Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite
22: com> on Nov 29, 1997