Grandma Mildred's Sloppy Joes

1/2 c. or more chopped onions
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper

Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.

Asian Chicken Kabobs -- Rebecca Abbott

1 1/2 to 2 lbs. chicken cut into 1 inch cubes

Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together

Place marinade in gallon size Ziploc with chicken cubes.  Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.

Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes).  Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes.  Serve with rice.

Olive Garden Breadsticks by Todd Wilbur

to see his post--go to:   Olive Garden Breadsticks
http://abcnews.go.com/recipePrint?id=11745412&format=fullpag

Olive Garden's Breadsticks
From the Kitchen of Todd Wilbur
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
Anyone who loves Olive Garden is probably also a big fan of the
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.

Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened

On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt

Directions
Dissolve the sugar and yeast in the warm water in a small bowl or
measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.

Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to

Cinnamon Rolls -- Nancy Ott

Mix together but do not stir in large 4 cup glass measuring cup
4 T. Yeast
1/2 c. warm water
1 tsp. sugar

Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm

When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture.  Add 4 eggs, one at a time.  Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour)  This makes a very soft dough.  Put into large Tupperware bowl sprayed with non-stick cooking spray.  Cover bowl with dampened towel or lid of Tupperware bowl loosely placed.  Let dough rise until double in bulk.

Divide dough in half.  Roll into rectangle.  Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired.  Roll up jelly roll style and cut with thread or dental floss into 1" pieces.  Place cut side down onto pan, sprayed with non-stick cooking spray.  Spray a piece of saran wrap with non-stick  cooking spray and place over top of cut cinnamon rolls and let them raise until double in size.  Bake 350 degrees 15 to 20 minutes (depends on your oven.)

Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.

Potato Dill Soup

  • 3 carrots, grated
  • 2-3 celery ribs, cut into 1/2-inch pieces
  • 1 large onions coarsely chopped 
  • 2 T. dried onions 
  • 1 1/2 lbs red potatoes peeled and cut into 1/2-inch pieces
  • 4 tablespoons butter
  • 8 c. chicken broth
  • bacon, cooked and broken into small pieces
  • 1 to 1 1 1/2 c. half and half
  • 2 tablespoons dill
  • salt and pepper to taste 

Directions:


  1. Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
  2. Add chicken broth and salt and pepper, and simmer, covered, until vegetables are tender, about 10 minute, and add cooked bacon.
  3. Transfer 3 cups soup to a blender with milk and blend until smooth or use the plug in blender Use caution when blending hot liquids.
  4. Return to pot, then stir in dill and salt and pepper to taste and cool and add half and half..