soft dinner rolls

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar 

7-8 cups of flour

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar.  Add yeast, milk, sugar and enough flour to make a medium batter.  Beat thoroughly.  Let stand until light and foamy.  Add melted butter, eggs and salt.  Beat well.  

Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a the mixing bowl attachment to a stand mixer.  Knead dough with dough hook until smooth and satiny.  Take the dough out of the bowl and regrease if needed.  Add the dough back to bowl.  Cover and let rise in a warm place until doubled (about 1 hr).  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for about 15 minutes or until golden brown.  Baste immediately with butter. 

roasted potatoes

2 large potatoes, scrubbed
3 tbsp ocanola oil
1 tbsp garlic salt or ranch dressing seasoning
Cracked pepper to taste (i do 6-8 turns of pepper)
4 tbsp Parmesan cheese, grated

Slice potatoes into very thin slices (1/4 inch). Toss potatoes with  oil, seasoning and pepper in a ziplock bag to coat.  Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes. 

spinach salad with warm bacon dressing

8 ounces baby spinach
8 pieces thick-sliced bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
4-6 large white mushrooms, sliced

3-4 tablespoons of pomegranate seeds (optional)
1 small red onion, very thinly sliced (optional)

Wash, drain and pat the spinach until thoroughly dry. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms, pomegranate and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Serve immediately.

lasagna

makes enough for one 8x8 pan and a loaf pan (to give to a friend or to freeze) or one 9x13


for the meat sauce:

• 1 1/2 pounds lean ground beef
• 1 medium onion diced finely
• 1 large carrot, grated
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 1 tablespoon white sugar
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

for the cheese layer:

16 oz large curd full fat cottage cheese

2 eggs, beaten

1 tsp salt

1 cup grated parmesan cheese

for assembly:

5 slices provolone cheese

5 slices mozzarella cheese

1 box of no boil lasagna noodles (8-10 pasta sheets)

Put the ground beef, onion and carrot in a large pan and brown over medium-high heat.  Drain the fat and add the garlic.  Pour in the canned tomatoes, tomato paste and water.  Stir together and start breaking the tomatoes up a bit.  Add the salt, sugar, pepper and italian seasoning.  Let simmer for approximately 30 minutes.

In a small dish stir the cottage cheese, eggs, salt and parmesan cheese together.

Spray your pans with cooking spray and ladle in some of the meat sauce (enough to coat the bottom of the pans.  Top with a layer of lasagna noodles, break them so that they cover the whole bottom of the pan.  Top with the cottage cheese mixture, then the meat sauce and then top with the sliced cheese.  Repeat the layers until you are out of ingredients.  Make sure your last layer is sliced cheese.

Cover the pans with foil that you have sprayed with cooking spray.  Bake at 350 degrees for 25 minutes.  Remove the foil and bake for an additional 25 minutes.

 

Let the lasagna cool for 15 minutes before serving.