Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
November 2004
Potato Chip Dip
3/4 cup of ranch dressing
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup dried bacon bits
2 teaspoons dry chives
Using an electric mixer or blender, mix all
ingredients together. Chill and serve with potato chips or as a topping
for baked potatoes.
* * *
Sweet Potato Casserole
2 cans 1-large (40 oz.)
& 1-medium (29 oz.) sweet potatoes
3/4 cup melted margarine or
butter
1 cup granulated sugar
1 cup evaporated milk
2 eggs
1/2 teaspoon nutmeg
1 teaspoon ground
cinnamon
1/2 teaspoon vanilla
extract
2 cups corn flakes, slightly
crushed
1/2 cup melted margarine or
butter
1/2 cup brown sugar, packed
Preheat oven to 425º. Drain liquid from sweet
potatoes and mash with a potato masher. In a large mixing bowl, combine
the first 8 ingredients, mixing well. Bake in a greased 13 x 9-inch
casserole dish for 15 minutes.
Mix remaining three ingredients together and sprinkle
over the top of the sweet potato mixture. Bake for 5 minutes longer.
Serve hot.
* * *
Mashed Potato Sweet Rolls
1/2
lb. Russet potatoes, peeled & quartered
2 packages of dry yeast mix
2 Tbl. sugar
2 cups warm water
3/4 cup butter, melted
2 eggs, beaten
3/4 cup sugar
2/3 cup instant nonfat dry milk powder
1 Tbl. salt
2 tsp. vanilla
8 cups all-purpose flour
Place cut potatoes in a saucepan and cover with water. Boil
until tender. Save 1/2 cup of the potato water when draining potatoes.
Mash potatoes and set aside. (I used a small electric mixer.) Let potato
water cool until
lukewarm and then dissolve yeast and sugar in it. Let stand 10 minutes.
Add 2 cups warm water and next 6 ingredients. Mix
thoroughly. Stir in 5 cups of the flour and then add enough of the
remaining 3 cups of flour to form a soft dough. Knead until smooth and
elastic. Place in a greased bowl, turn once and then cover and let rise
in refrigerator over night. Punch dough down and
divide into thirds. On a floured surface, roll each portion into a 12
in. by 8 in. rectangle. Spread each rectangle with melted butter and
sprinkle sugar mixture completely over each one. (Filling recipe below.)
Roll each rectangle up and pinch seams and ends to seal.
Cut each into 12 slices and place cut-side down in three greased 13 x 9
pans. (12 rolls in each pan) Let rise until double in size.
Bake at 350 degrees for 25 to 30 minutes. Combine icing
ingredients (below), and drizzle evenly over rolls. (If you like more
icing, just double the amount.)
Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
3 Tbl. cinnamon
Icing:
2 cups powdered sugar
1/4 cup milk
2 Tbl. butter, melted
1/2 tsp. vanilla
***
Cranberry Jell-O Salad
1
pkg. (3oz.) Cranberry or Wild Strawberry
flavored Jell-O gelatin
1 1/4
cup boiling water
1 can
(16 oz.) Jellied Cranberry Sauce
2
cups finely chopped Granny Smith apple
In a small mixing bowl, dissolve Jell-O in the
boiling water. Stir approximately two minutes. In the medium sized
serving bowl you want to serve the salad in, mash the cranberry sauce
with a fork. Stir in apples and
Jell-O. Cover with plastic wrap and chill until set, probably 4 hours.
This is a great salad to prepare the night before you
need it. The tart flavor of the Granny Smith apple compliments the
cranberries nicely, but any type is fine.
For more of this week's Life Section, pick up your copy of
the Hondo Anvil Herald, or Click
Here to Subscribe Now!
