In this issue:

Wednesday's O.A.M.C. Recipe: *Pretzels*
Requests & Replies from Subscribers:   Sticky Buns

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Pretzels

Recipe By : Real Food for Real People
Serving Size : 12             Preparation Time :0:00
Categories : Appetizer                          O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet Active Dry Yeast
1 1/2 cups Warm Water -- 110-120 degrees
1 teaspoon Salt
1 tablespoon Sugar
4 cups Flour
1 large Egg -- beaten
Coarse Salt

Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour
and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise
until double in bulk. Punch down. Cut dough into small pieces and roll into
ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a
pastry brush, brush pretzels with egg and sprinkle with coarse salt. Allow
pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15
minutes or until browned. Best if eaten immediately. If not, store in airtight
container. Makes 12 6-inch pretzels.

To freeze for later use: Cool pretzels completely. Using plastic baggies large
enough for individual pretzels, place each pretzel inside a baggie. Remove all of
the air inside of the baggies using a drinking straw, then sealing tightly. Label
with name & date; freeze up to 6 weeks before using. To use, thaw overnight in
refrigerator OR warm inside opened baggie inside of microwave oven.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 164 Calories; 1g Fat (4.8% calories from
fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 185mg
Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Last year I attended a wedding, where people had brought different dishes. One
was a tomato salad. This man was from South America, this salad had tomatoes,
cilantro, I think carrots, and some spices. Does anyone have a recipe for
something like this? No pasta was involved it was wonderful. And as always
Kaylin your emails brighten my day. Keep up the good work.

Jnona
 

 
I want to type my entire recipe collection onto 3" X 5" plain index cards or card
stock paper. However, I can not find a web site that allows double side typing
on cards. Does anyone know where I can find a template for this? I would love
to store my recipes in a personal "cook book" program, what do you suggest?
Thank you for the help.

Arica
 

A local restaurant has a new soup on the menu - a garlic tomato soup that is
really delicious. Believe some of the garlic might have been baked, but there
were some small pieces. Most of the tomato was liquid also, but there were some
small pieces. Anyone have a copy cat recipe for this? Thanks!

Marie
 

~ Subscriber Responses ~
 

This is for Quite63pie who wanted a recipe for monkey bread, am sure this is the
same recipe she wanted, I just call it Sticky Buns!

Sticky Buns

1 bag frozen rolls
1 small package of butterscotch pudding (NOT INSTANT)
1/2 cup pecans or walnuts, chopped
1 stick butter
1/2 cup brown sugar
1/2 t. cinnamon

Put nuts in bundt pan, snip rolls in half and put over nuts. Sprinkle pudding
over dough. Melt butter, sugar and cinnamon and pour over dough. Cover with
waxed paper and let stand 2-3 hours or overnight in frig. Bake at 350 degrees
for 30 minutes. (Pan can go directly from frig. to oven). Remove immediately by
putting plate over pan and flipping over.

NOTE: Spray pan with Pam for easy removal. Fill pan little over half way with
rolls, does not take entire bag of rolls.

Phyllis Powell- Roseburg, Oregon                  rppowell56@charter.net
 

For Qutie63pie both recipes are found on www.rhodesbread.com

Pull Aparts (Monkey Bread)

24 Rhodes™ White Dinner Rolls
2/3 cup brown sugar
2 teaspoon cinnamon
1/2 cup butter or margarine, melted
1/2 cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves
in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in
sprayed Bundt pan. Cover with sprayed plastic wrap. Let rise until double in size
(2-3 hours). Remove wrap. Bake at 350°F for 30 to 35 minutes. Cover with foil the
last 15 minutes of baking. Immediately after removing from the oven, carefully
release edges and center tube with a knife. Invert onto a serving plate

Serving size: 3 pieces, Calories: 257, Fat: 11, Cholesterol: 15, Sodium:271,
Carbohydrate: 35, Dietary Fiber: 0, Sugar: 11, Protein: 5

Rhodes Monkey Bread

Caramel ice cream topping is the ingenious ingredient that gives this Monkey
Bread recipe its warm and gooey greatness! This is one of the best monkey bread
recipes you’ll ever try. (You can also toss in a few chopped pecans to add a
yummy, nutty flavor!)

12 Rhodes™ Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping

Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for
another use and cut rolls into quarters. Dip each roll piece into butter and roll
in sugar. Place in a sprayed Bundt pan. Sprinkle with pecans. Drizzle caramel
topping over rolls. Cover with plastic wrap and let rise until double in size*.
Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto
serving platter.

*If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F
25-30 minutes.

Dragonsrest@Comporium.Net
 

This is for " Qutie63pie" who wanted a recipe for Monkey Bread. It works for me.
I hope she can use it too.

Steve                  stejsp1@netscape.net

Nancy Reagan's Monkey Bread Recipe
(courtesy First Ladies' Cookbook) Show: Cooking Live
Episode: White House Eats: First ladies Tribute

1 package dry yeast
1 to 1 1/4 cups milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 1/2 cups flour
6 ounces butter, room temperature
1/2 pound melted butter
1 (9-inch) ring mold

In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and
beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing
thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours
until doubled in size. Roll dough onto floured board, shape into a log. Cut log
into 24 pieces of equal size. Shape each piece of dough into a ball, roll in
melted butter. Place 12 balls in the bottom of the buttered and floured mold,
leaving space between. Place remaining balls on top, spacing evenly. Let dough
rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven
at 375 degrees until golden brown, approximately 25 to 30 minutes.

Curried Cauliflower TNT

1 head cauliflower, cut into flowerets
1/2 tea. salt
3 cups water
1 can cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1/3 cup mayonnaise or salad dressing
1/2 tea. curry powder
1/2 cup fine, dry breadcrumbs
3 tab. butter melted

Combine first 3 ingredients in large pan and bring to a boil. Cook 8 minutes or
until tender; drain. Place in lightly greased 2 qt. casserole, set aside.
Combine soup and the next 3 ingredients; spoon over cauliflower. Combine bread
crumbs and butter and sprinkle over soup mixture. Bake at 350 degrees for 30
minutes. Serves 6 to 8.

Judy Ring                       jring@cfl.rr.com
 

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