Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Archive for January, 2011
Posted: January 11th, 2011

I made these pain-in-the-butt rolls twice now. They’re a slow-weekend project, but man, are they worth it. They taste just like those sweet yeast rolls you get at one of those steak places. The name of which one escapes me. I think it might have been the Roadhouse.

Anyway, I made them for Thanksgiving to rave reviews and made them again last weekend just because I wanted to. Half of them are in the freezer — upstairs, which means I’ll actually use them. Food in the downstairs freezer sometimes gets forgotten.

All I have to do is grab how many I want and nuke them a little. A minute was perfect for 6 rolls. The recipe makes 18.

DINNER ROLLS
3/4 cup milk (I used soy)
1 egg
1/3 cup shortening
1 teaspoon salt
3 cups all-purpose flour (softer than bread flour)
3 tablespoons sugar
1 1/2 teaspoons active dry yeast
1. Place all ingredients in bread machine in order specified by owner’s manual. Program dough cycle setting; press start. Spray a 9X13-inch baking dish and set aside.
2. When the dough cycle is complete, remove dough to a lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 18 equal pieces. Shape each piece into a smooth ball and place in the baking dish.
3. Cover with a clean towel and let rise in a warm, draft-free place 45 minutes or until doubled in size. (I didn’t think they were risen enough after 45 minutes, so I put them in a 170-degree oven for 15 more minutes.)
4. Preheat the oven to 375 degrees. Bake rolls 15 to 20 minutes or until golden brown. Cool on wire rack.

Posted in: Uncategorized
Posted: January 5th, 2011

Rhonda Schember’s column today included four ways to use fresh, seasonal pineapple. I made the Warm Winter Citrus last night and feel instantly in love. It’s great for Weight Watchers recently unleashed onto zero-point fruits. You have to count the brown sugar and butter, which makes it 5 points, but we’re talking about a huge bowl of sweet and tangy-ness. Also, you can split it in 6 or 8 servings instead of 4 for the same taste, less filling.

You can find the recipe and other ones with pineapple on our recipe database, at http://www.goerie.com/section/food. While you’re there, take a minute to share one of your faves.

The recipe I made was two oranges, sectioned, two grapefruit, sectioned (leave yourself 5-10 minutes to remove all that annoying pith), 1 cup fresh pineapple chunks, 1/2 cup brown sugar and 2 tablespoons butter. Put the fruit in an 8×8 and sprinkle the brown sugar and butter mixture overtop. Broil 8 minutes. (I think I’ll broil mine longer next time.)

And there will be a next time.

Posted in: Uncategorized
Posted: January 4th, 2011

My body simply will not take another meal of food that’s been pent up in a recycled deli meat tub for days: poor reminders of the deliciousness that they once were.

I needed something substantial, fresh, lean, wintry but with nothing whatever to do with the holidays.

Pot roast. Allrecipes.com yielded a perfect recipe, designed for a 5-pound pot roast. I had no use for all that, but I did a 3.5-pound chuck roast that we could eat for a couple of days.

Besides the meat, it called for 2 10-ounce cans cream of mushroom soup, a pouch of onion soup mix, and 1 1/4 cups water. Just poured it all into a slow cooker and four hours later, we ate. It made its own gravy. I could have easily added chopped carrots and potatoes to the mix. And I should have tossed in some herbs, too, come to think of it. But it was pretty close to perfect just the way it was.

I also made a big batch of dinner rolls, some to eat and some to freeze. I’ll try to get that recipe to you soon. It’s just at home and I’m at work now.

Posted in: Uncategorized
Posted: January 1st, 2011

Hope your new year was as tasty as mine. I dug out an old spinach dip recipe from a friend of mine. It relies on Mrs. Grass’s onion dip. I haven’t been able to find it in years. I recently came across it at a store I don’t usually go to. Of course now I can’t remember which one. But I bought two big boxes of it, so I should be good for a while. If you happen to want to try it, and you can locate Mrs. Grass’s, football playoff season might be a good time to try. It calls for 8 ounces sour cream, 8 ounces mayo and a pouch of onion soup mix, as well as a 10-ounce box of frozen chopped spinach. Simple as pie, but there are 3 rules: 1. Only Mrs. Grass’s onion soup mix. 2. You have to squeeze the life out of the thawed spinach so it’s practically dry going into the dip. This keeps the dip thick, concentrates the flavor, and avoids the pitfalls that result in watery spinach dip. 3. It must be made and refrigerated for at last 6 hours, 8 is better. This helps the dried onions from rehydrating with the moist ingredients, so you don’t end up eating a dried onion.

This is excellent served into a bowl made from a round loaf of pumpernickel.

But that was last night. As I type this, pulled pork is simmering in my slow cooker. Very much looking forward to eating that. As a bonus: I found whole grain sandwich buns. In my tiny little Conneaut grocery store. Will wonders never cease.

Posted in: Uncategorized

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