In this issue:

Friday's Recipe: *60-Minute Onion Rolls*
Requests & Replies from Subscribers:   Endless Coleslaw

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* Exported from MasterCook *

60-Minute Onion Rolls

Recipe By : Real Food for Real People
Serving Size : 12       Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups Flour -- (more if needed)
1/4 cup Sugar -- or Splenda
2 teaspoons Salt
1 1/2 tablespoons Dried Onion Flakes
2 Active Dry Yeast(package) -- fast acting
3 tablespoons Butter or Margarine -- softened
1/2 cup Water
3/4 cup Milk
3 Eggs -- beaten slightly


In a large bowl mix 1 1/2 cups flour, sugar, salt, dried onion flakes and
undissolved yeast. Heat milk, water and butter until very warm (125º to 130ºF).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high
speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to
make a soft dough. Knead on lightly floured surface until smooth, about 4
minutes. Cover; let rest 10 minutes. Divide the dough into 12 equal pieces. Form
into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 3
1/2-inch rounds; cover. Place 2 large shallow pans on counter; half-filled with
boiling water. Place baking sheets over pans. Let dough rise for 20 minutes. With
sharp knife, cut 1/4-inch deep "X" on top of each roll. Brush with remaining egg.
Sprinkle with dried onion flakes. Bake at 400ºF for 15 minutes or until done.
Remove from baking sheets; cool on wire racks.


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

Per Serving (excluding unknown items): 244 Calories; 5g Fat (19.2% calories from
fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 411mg
Sodium.

Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1
Fat; 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi!

I want to make shish-ka-bobs but have never done this before. Are there recipes
to do this on the BBQ as well as indoors? Different marinades, etc.? Can I use
shrimp? Beef, pork, chicken- wild game? Do I have to use vegetables? How do I
keep the little wooden sticks from burning up over the flame? Any help is
appreciated! Thank you!

Emily
  

  
Kaylin,

My daughter attended a party and came home talking about eating a salad called
Frogs Eyes! I know it could not possibly really have the eyes of frogs in it- can
you tell me what this is? She said it was sweet and I just have to make it for
her. Help- and thanks.

Wini
 

My grandmother used to make a cake for family picnics that she called "Dump
Cake"- I know this sounds gross but it was so awesome! It had cherries and
pineapple in it and was kind of like cookie bars. Have you or your readers ever
heard of this?

Randi
 

~ Subscriber Responses ~
 

 
Here is a copy cat version of the recipe it doesn't have all the ingredients that
Mary Beth listed hope this helps….

Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon−style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teas. salt
Dash of Worcestershire sauce
pepper to taste

Combine all ingreds. Blend well. Use to marinate shrimp or scallops for one
hour−−or beef, chicken or pork in the refrig. overnight. Use to baste the
shellfish or meat as it is grilled or broiled.

Jack                                 Vicki-Russell@ouhsc.edu
 

Here is a recipe for Maxine who wanted a recipe for Coleslaw with a cooked dressing.

Karen                           grmowalker@hotmail.com

ENDLESS COLESLAW

3 lbs. cabbage (1medium head), shredded
1/2 green pepper finely shredded
1/2 red pepper finely shredded (just for color)
1 medium onion, chopped (I slice on mandolin fine instead of chopping)
1 cup cider vinegar
1/2 cup vegetable oil
1/2 cup sugar
1 & 1/2 tsp. dry mustard
1 tsp. celery seed
1tsp. salt
1/2 freshly ground black pepper

In a large bowl combine shredded cabbage, peppers and onion; set aside.

TO MAKE DRESSING:
In a 1 quart stainless steel saucepan combine spices, vinegar, oil, sugar, dry
mustard, celery seed, salt and pepper. Bring to a boil over moderate heat
stirring to dissolve sugar and boil 3 minutes. Pour hot dressing over cabbage
mixture and toss well. Let stand at room temperature 30 to 60 minutes, toss
occasionally.  
 

HOT COLE SLAW (from Cooks.com)

1 med. size head cabbage
1/2 c. granulated sugar
1 tsp. French's mustard
1/2 c. water
1/2 c. white vinegar
1 egg

Shred cabbage in bowl and set aside. Combine beaten egg with mustard and sugar.
Stir together. Pour water and vinegar into small pan, stir until starts to boil.
Add rest of ingredients, stir and mix well. Cook 2 minutes, pour over cabbage,
mix together and serve.

Jack Poulter On an Island in the Pacific                       jpoulter@islandnet.com
 

Garlic Parmesan Monkey Bread

"If you like garlic bread you'll love this! This savory version of the classic
Monkey Bread is sure to add fun and flavor to any meal."

3 tablespoons finely chopped green onions
3 tablespoons parsley
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
2 (1 pound) loaves frozen bread dough, thawed
1/2 cup Parmesan cheese

Grease a 10 inch Bundt pan or tube pan. In a medium bowl, mix together the green
onion, parsley, garlic powder, salt, butter and eggs until well blended. Break
the bread dough off in walnut-sized pieces, and dip each piece into the egg
mixture. Place coated dough balls into the prepared pan. Once there is a layer of
balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat,
sprinkling each layer with cheese until everything is in the pan. Cover loosely,
and let rise until doubled in size, about 45 minutes. Preheat the oven to 350
degrees F (175 degrees C). Bake for 30 minutes in the preheated oven, or until
golden brown.

Leanne                            leanne62@frontiernet.net
 

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