August 2011 Archives

Originally from: Ruth Talbott Hamstead

Ingredients

• 2pks Yeast
• 2 Cups Warm water
• ½ Cup Sugar
• ¼ Cup Shortening
• 1-1/2tsp salt
• 1 egg
• 6-1/2 Cup sifted flour
• 1 Tbsp butter for greasing tops

Directions

1. Dissolve yeast in warm water in a large bowl.
2. Blend in sugar, shortening, and salt.
3. Beat egg with a fork and add to mixture.
4. Add ½ of flour and beat for 150 strokes with a wooden spoon.
5. Add remaining flour and beat 150 strokes more or until blended.
6. Grease large bowl, put dough into bowl, lightly grease the top with some of the butter. Cover, and let rise in a warm place until double in bulk. (2 hours)
7. Punch down. Lightly grease the top again. Cover and place in refrigerator for at least 2 hours.
8. Use as needed.
9. Shape into rolls and put on greased pan. Cover, and let rise in a warm place until doubled in bulk. (1 hour) Bake in a 375 degree oven for 20 minutes.

If cutting the recipe in half, still use one egg.

Originally from: Mt. Vernon Newspaper

Ingredients

• Soup:
• 3 cartons chicken stock (or homemade)
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped onion
• 1 bunch endive
• 1 pkg frozen or fresh spinach, chopped
• 4 eggs beaten
• ½ cup graed Parmesan cheese
• Meatballs:
• 1 lb learn ground beef or pork
• 1 lb ground sausage
• 1 egg
• ½ cup parmesan cheese
• ½ cup dry bread crumbs
• I tsp Italian seasoning
• 1 tsp garlic salt
• ½ tsp ground pepper

Directions

1. Make the meatballs by combining all ingredients and roll into tiny balls. Bake the meatballs for 30 minutes at 350 until brown.
2. In a LARGE pot combine the celery, carrot and onion and sauté for 3-5 minutes. Add broth and bring to a simmer. Put in endive and spinach for a bout 5 minutes. Add the meatballs. Mix in the eggs with cheese. Stirring constantly, pour the egg mixture into the soup. Simmer 10 minutes. Makes about 10 servings.

Originally from: Edwin Myers

Ingredients

• ½ gal Burgundy (aka cheap) wine
• 1 ½ cup vodka
• 1 ½ cup Apricot brandy
• 1 cup sugar
• 1 can sliced peaches
• 1 can pineapple chunks
• 3 limes sliced
• 3 lemons sliced
• 2 oranges sliced
• 1 can Slice or Sprite

Originally from: Grandma Myers

Ingredients

• 1 brick cream cheese (low-fat OK)
• ¼ cup water
• 2 cubes beef boullion
• 2 tblsp minced, dehydrated onions

Directions

1. Mix hot water, boullion and onion and let sit about 5 minutes Stir into room temperature cream cheese