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1 package active dry yeast
3/4 c warm water
2 Tbl sugar
2 Tbl vegetable oil
1/2 tsp salt
1 egg
2 1/2 – 3/4 c flour
Soft butter/margarine
~In 2 1/2 quart bowl dissolve yeast in warm water
~Add sugar, oil, salt and egg, stirring to dissolve yeast and salt
~Stir in 1 cup flour until smooth
~Cover with cloth and place on rack over bowl of hot water. Let rise 15 minutes
~Grease square pan (9x9x2)
~Stir down batter and add 1 1/2 c flour. Stir until mixed and turn onto kneading board
~Knead for 3 minutes (if dough is too sticky add in up to 1/4 c flour)
~Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with softened butter
~Cover with cloth and place on rack over bowl of hot water, let rise 25 minutes
~Heat oven to 425
~Bake 12 – 15 minutes or until light golden brown.
~Remove from oven and let cool slightly
~Brush tops with softened butter
1 green pepper, diced
1 cup boiling water
2 stalks celery, sliced
2 1/2 Tbl butter
1 smal onion, diced
1 Tbl flour
1 cup chicken broth
2 Tbl soy sauce
8 oz sliced mushrooms
8 – 12 oz chicken breast, cooked and cut into bite size pieces
Salt & Pepper to taste
8 oz egg noodles
~Blanch green peppers in cup of boiling water for 2 minutes, drain
~In frying pan or wok, melt butter. Add green pepper, onion, and celery – cook until transparent
~Stir in flour, chicken broth, soy sauce, mushrooms and chicken. Cook for 30 minutes, stirring often. Season with salt and pepper to taste.
~Meanwhile, cook noodles according to package directions.
~Serve over warm noodles
**I usually double the soy sauce for added flavor **
2 sticks butter
2 cups fruit of choice (fresh or frozen)
3/4 cup sugar
1 cup sugar
1 cup self rising flour
1 cup milk
~Preheat oven to 350
~Place 2 sticks butter in 9 x 13 pan and melt in oven
~Heat fruit with 3/4 cup sugar in the microwave until hot (2 minutes) syrup will appear
~I medium bowl, mix remaining ingredients. Remove the melted butter from the oven and pour into the sugar/flour/milk mixture, stir thoroughly
~Pour batter into the 9 x 13 pan
~Pour the fruit into the middle of the batter in the pan. Do NOT stir
~Bake for 40 minutes or until batter is golden brown
~Allow to sit for 5 – 10 minutes. Serve with ice cream
Thanks to Vania VanKirk!
1 green pepper, diced
1 cup boiling water
2 stalks celery, sliced
2 1/2 Tbl butter
1 smal onion, diced
1 Tbl flour
1 cup chicken broth
2 Tbl soy sauce
8 oz sliced mushrooms
8 – 12 oz chicken breast, cooked and cut into bite size pieces
Salt & Pepper to taste
8 oz egg noodles
~Blanch green peppers in cup of boiling water for 2 minutes, drain
~In frying pan or wok, melt butter. Add green pepper, onion, and celery – cook until transparent
~Stir in flour, chicken broth, soy sauce, mushrooms and chicken. Cook for 30 minutes, stirring often. Season with salt and pepper to taste.
~Meanwhile, cook noodles according to package directions.
~Serve over warm noodles
**I usually double the soy sauce for added flavor **