1 big head broccoli, cut into small pieces
½ sweet onion, diced
12 oz. Bacon, cooked crisp and broken
6 oz. Cheddar cheese (medium, sharp), grated or diced
Dressing: 1 cup mayonnaise
1/3 cup sugar
1Tbsp vinegar
salt and pepper to taste
Mix together well and add to salad. 10 servings
--Thanks to Suzi, I've found that chopping the broccoli and the onion in the food processor works very well, and makes this fast and easy to make.
Sunday, March 30, 2008
Thursday, March 27, 2008
Pepperoni Rolls
1/3 cup low fat milk
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.
Bake at 400F until golden brown.
This is a weekend favorite at our house!
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.
Bake at 400F until golden brown.
This is a weekend favorite at our house!
Rolls
3/4 c milk
3/4 c water
1/2 c sugar
1 tsp salt
2 eggs
2 tbsp yeast
5 c flour
1/2 c butter
In a medium saucepan over medium heat, warm milk, water, and sugar to approximately 115 degrees. Remove from heat, and mix in the eggs and yeast.
Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
Add melted butter and salt into flour, and mix well. Add more flour if too sticky. Knead until smooth and elastic. Cover, and let rise for 20 to 30 minutes.
Shape the dough into rolls, and place on a baking sheet. Let rise again for 10 minutes.
Bake rolls in a preheated 350degrees F (205 degrees C) oven for 11-14 minutes, or until done.
Makes about 24 medium rolls.
3/4 c water
1/2 c sugar
1 tsp salt
2 eggs
2 tbsp yeast
5 c flour
1/2 c butter
In a medium saucepan over medium heat, warm milk, water, and sugar to approximately 115 degrees. Remove from heat, and mix in the eggs and yeast.
Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
Add melted butter and salt into flour, and mix well. Add more flour if too sticky. Knead until smooth and elastic. Cover, and let rise for 20 to 30 minutes.
Shape the dough into rolls, and place on a baking sheet. Let rise again for 10 minutes.
Bake rolls in a preheated 350degrees F (205 degrees C) oven for 11-14 minutes, or until done.
Makes about 24 medium rolls.
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