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HOMEMADE POTATO ROLLSYou just can't beat homemade potato rolls. Tender light and fluffy rolls that are made the night before, chilled overnight and then baked the next day. I offer several vintage homemade bread recipes for you to try.
ICE BOX POTATO ROLLS 5 cups flour 1 pkt rapid dry yeast 1/3 cup warm water 1 tsp sugar 1/3 cup shortening 1/2 cup evaporated milk 1/2 cup white sugar 1 tsp salt 1/2 cup hot potato water 1 cup hot mashed potatoes 1 egg Dissolve yeast and 1 teaspoon of white sugar in the warm water and let sit 20 minutes to proof. Mix shortening, 1/2 cup sugar, salt, milk, potato water and mashed potatoes. When cool, add dissolved yeast mixture. Add well beaten egg and flour; mix well. Knead on floured surface mixing in as little flour as possible. Place dough in a greased bowl. Grease top of the dough, cover and place in the refrigerator over night (or for at least 6 hours). PREHEAT oven to 425 degrees and grease baking pan. Shape into rolls. Let rise until doubled in bulk. Bake for 12 to 15 minutes or until golden brown. |
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.David Zinczenko from "Eat This Not That" has posted some information that you really need to see.
Following are 5 of the Grossest Things Your Eating
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