Pepperoni Rolls

These were an instant hit, and easy to make.

Yield: 36

1 bag (36 count) frozen dinner rolls

pepperoni slices (about 230)

2 cups shredded mozzarella cheese

Arrange frozen rolls on a large sheet cake pan or platter. Allow space between the rolls.

Cover with paper towels or kitchen towel, and thaw at room temperature for 1 hour.

When rolls are softened, flatten a roll in palm of hand. Arrange 6-8 slices of pepperoni in the roll. Add small amount cheese.

Fold sides up to cover pepperoni and roll into a ball or oval shape. Place on a parchment lined baking sheet. Continue doing same with all of the rolls. When arranging on baking sheets, keep about 3 inches between each pepperoni roll. Cover with kitchen towels and allow to rise at room temperature for about 4 hours.

Bake @ 350 degrees until rolls are light golden brown.

Remove from baking sheet onto a paper towel lined plate to drain grease from the bottom, if necessary (I did not need to do this). Allow to set for about 2 minutes, and then transfer to a cooling rack.

Store in an airtight container or wrap individually in cling wrap.

Country Pork 'n' Sauerkraut

This recipe came from a cookbook I picked up at Goodwill . . . Taste of Home Grandma's Favorites cookbook. Lots of mighty good looking recipes in that book. This recipe is very much like my other pork steak and sauerkraut recipe, but this one has a few more flavors in there to tempt the tastebuds. We like it even better than the other recipe. 

Adjust the ingredients to accommodate the amount of pork you purchase, and the sauerkraut (see note below).

Ahh . . . so many cookbooks . . . and so many recipes waiting to be tried.


2 lbs country-style pork ribs (I used pork steaks, and more of them)
1 med onion, cut in short slices
1 Tbs vegetable oil
1 can (14 oz) sauerkraut, undrained*
1 cup applesauce
2 Tbs brown sugar
2 tsp caraway seed
1 tsp garlic powder
½ tsp pepper

In a Dutch oven, cook the pork and onionskin oil until the pork is browned and onions are tender. Remove from the heat.

Combine remaining ingredients and pour over the pork. Cover and bake @350º for 1½-2 hours. 

*I never use sauerkraut in a metal can, so I purchase it either in a bag or a jar which usually has higher contents. I just adjust the ingredients to accommodate the higher amount of sauerkraut. You really don't need exact amounts of anything.

Awesome Mashed Potatoes

5-6 medium potatoes

1 c. sour cream

1/2 c. butter

4 oz. cream cheese

1-2 tsp. Onion Powder

1-2 tsp. Garlic Powder

Fresh Ground Black Pepper

Salt

Wash and cube potatoes (peel if desired). Place in a pan & cover with water. Cook until tender then drain.

To the potatoes, add sour cream, butter and cream cheese. Mash with a masher, incorporating well. Add onion powder, garlic powder, salt & pepper. Mix well.

Pizza Sauce

We used this recipe for our pizza party up north. I believe tomato sauce as a general rule should not cook for hours, as some recipes suggest. The freshness is lost in my opinion. So I suggest you simmer it for just 30 minutes.

4 Tbsp olive oil

2 Tbsp butter

1 c onions, chopped

1/2 tsp celery salt

3-4 clove garlic, minced

28 oz tomato puree

4 Tbsp grated Parmesan cheese

2 tsp dried basil

2 tsp dried oregano

1 tsp kosher salt

1/2 tsp brown sugar

1/2 tsp black pepper

2 small bay leaves

2 tsp fennel seeds

1/3 c dry white wine

In a large skillet, melt butter with the oil. Add onion and garlic; sauté until soft and transparent. Add tomato puree and stir until smooth. Add remaining ingredients and simmer, 30-60 minutes. Remove bay leaves and spread sauce on your prepared pizza dough.

Dream Whip Topping

If your recipe just calls for the dry Dream Whip mix, as in my Italian Lemon Cake, simply omit the water, and use vanilla powder. Just stir to combine the ingredients, and continue with your recipe as if you had the original product.

This recipe is the equivalent of one entire box (or 2 packets) of the product no longer in production.

½ cup dry powdered milk

½ cup cold water

3 Tbs sugar

½ tsp vanilla or vanilla powder

Combine powdered milk and cold water. Whip until soft peaks form, about 4 minutes on med-high. Add vanilla. Mix again until stiff peaks form, about 5 minutes. Gradually add the sugar (2 Tbs) and beat another minute.

Ice Box Rolls

1 quart milk

1 cup Crisco

1 cup sugar

Combine 1 cup milk, Crisco, and sugar and bring to a boil. Add the rest of the quart of milk and cool to lukewarm.

Soften 1 pkg. yeast (not rapid rise) in 1/4 cup warm water. Let sit 10 minutes, and then add  to the milk mixture

Add 6 to 7 cups all-purpose flour, enough to make a thin batter. SET ASIDE FOR 2 HOURS

Combine: 

1 teaspoon soda
1 teaspoon baking powder 
1 tablespoon salt 
2 cups flour.

Sift mixture into batter. Stir and let stand 10 minutes. Refrigerate the dough overnight, or until ready to use.

Knead enough dough for a meal on a floured board. Shape into buns and place in a greased pan. Let rise for 1 hour. If allowed to rise much longer they will get too airy.

Bake at 400 degrees for 15 min., or until lightly browned. 

Refrigerate leftover dough in covered bowl to use later. Lasts up to 10 days. When ready to use again, take out what you want to use; knead and let rise 1 hour. Bake as directed.