Myrtle's Rolls

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

2 tbsp dry yeast
1 cup water
1 tsp sugar
2 cups milk, scalded
2/3 cup shortening, melted
3/4 cup sugar
5 tsp salt
2 eggs, beaten
10-11 cups sifted enriched flour

Directions

1. Soften active dry yeast in warm water (110 degrees F) or compressed yeast in lukewarm water (85 degrees F).
2. Add 1 tsp sugar to yeast mixture.
3. Add milk, cooled to lukewarm, shortening, 3/4 cups sugar and salt.
4. Add eggs; beat well.
5. Add flour to make soft dough. Let stand 10 minutes.
6. Knead on lightly floured surface till smooth and elastic.
7. Place in greased bowl, turning once to crease surface, and cover; store in refrigerator.
8. Shape rolls about 2 hours before serving.
9. Let rise till double in bulk.
10. Heat oven to 425̊F.
11. Bake 15–20 minutes.
12. Punch down unused dough and return to fridge.

Makes 4-5 dozen medium rolls.

Pumpkin Pie

Originally in the 1994 cookbook

9 inch pie:
1 pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk

Directions

1. Heat oven to 425 degrees F.
2. Prepare pastry.
3. Beat eggs slightly with rotary beater; beat in remaining ingredients.
4. Pour into pastry-lined pie pan.
5. Bake 15 minutes.
6. Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.

Note
To prevent spills, place pie pan on open oven door or on oven rack when filling.

Meatball Mix

Originally in the 1994 cookbook

Ingredients

4 pounds lean ground beef
4 eggs, slightly beaten
2 cups dry breadcrumbs
1/2 cup onion, finely chopped
1 tbsp salt
2 tbsp cornstarch
1/4 tsp pepper
2 tsp Worcestershire sauce

Directions

1. Heat oven to 400 degrees F.
2. Combine all ingredients in a large bowl. Blend well.
3. Shape mixture into 1-inch balls.
4. Place meatballs on ungreased baking sheets and bake 10-15 minutes, until browned.
5. Remove immediately and drain on paper towels.
6. When cooled, put about 30 meatballs each into five 1 quart freezer container, leaving 1/4 head space.
7. Seal, label, and freeze; use within 3 months.

Jello Dream Cake

Originally in the 1994 cookbook

1 white cake mix
- Mix and bake cake, then cool for 25 minutes.

Then mix up:
1 small package of jello. Dissolve in 3/4 cup boiling water; add 1/2 cup cold water and set aside
- Take cool cake, poke holes with fork in it, pour jello mixture over cake, and put in fridge.
- Top with topping.

Topping
Mix together:
1 envelope dream whip
1 small package vanilla instant pudding
1/2 cup milk
- Beat in cold bowl 3-8 minutes. Frost cake and let set 2-3 hours.

Chicken Casserole

Originally in the 1994 cookbook

Ingredients

1 large or 2 small hens
1 onion, minced
1 small can green chilies
2 cans cream of chicken soup
1 dozen corn tortillas
- grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Boil chicken until tender; reserve broth. De-bone chicken and cube meat.
3. Saute onion and chilies in margarine.
4. Add soup, 1 cup broth, and chicken.
5. Quarter and butter tortillas. Layer with chicken mixture and cheese in baking dish. Sprinkle with cheese.
6. Bake for 45 minutes.

Makes 10 servings

Zucchini Relish

Originally in the 1991 cookbook

Ingredients

10 cups zucchini
4 cups onion, chopped
5 tbsp pickling salt
1 green bell pepper 1 red bell pepper 2 1/2 cups vinegar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp celery seed
4 1/2 cups white sugar
1 tbsp tumeric

Directions

1. Grind together zucchini and onion. Stir in pickling salt and pepper. Let mixture set overnight.
2. Next day, rinse mixture in cold water thoroughly and drain, squeezing out excess water.
3. Chop up fine both bell peppers.
4. Combine all ingredients together in large pot and simmer 30 minutes.
5. Put in sterilized jars and seal.

Quick Meatballs

Originally in the 1991 cookbook

Ingredients

1 lb lean ground beef
1/2 tsp salt
1 cup dry bread crumbs
1/2 tsp worcestershire sauce
1/2 cup milk

Directions

1. Combine all ingredients. Shape mixture by level tablespoons into 1 inch meatballs.
2. Arrange in single layer in large unheated skillet.
3. Set over medium heat and brown, loosening and turning with spatula as necessary.

Potato-Beef Soup

Originally in the 1991 cookbook

Ingredients

5 large potatoes
2 large onions
1 1/2 - 2 lbs hamburger
1 stick margarine
1 tsp garlic salt
1 tsp paprika
- dash of pepper
2 quarts (8 cups) milk

Directions

1. Cut potatoes and onions into small pieces. Boil until Drain.
2. Brown hamburger in margarine, garlic salt, paprika, and pepper.
3. Mash potatoes and onions. Put into large pot.
4. Add hamburger and milk. Season to taste. Heat to boiling point, but don't boil.

Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1/2 cup sugar
1 tbsp vinegar
1 cup corn syrup
1 tbsp margarine

Directions

1. Boil until syrup turns brittle in cold water.
2. Pour over popped corn.
3. Stir well. Butter hands and form mixture into balls.

Cocoa Fudge Cake

Originally in the 1991 cookbook

Ingredients

2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
3/4 c buttermilk
1/2 cup shortening
2 eggs
1 tsp vanilla
4 oz unsweetened cocoa

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour baking pan.
3. Measure all ingredients into large mixer bowl.
4. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
5. Pour into pan(s).
6. Bake 13x9x2 cake 40-45 minutes, and layers 30-35 minutes, or until toothpick inserted into middle comes out clean.

Cherry Cream Cheese Cake

Originally in the 1991 cookbook

Ingredients

1 crumb or baked pastry 9 inch shell
1 pkg (8 oz) cream cheese or Neufchatel cheese
1 1/3 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp vanilla extract
1 cup prepared cherry pie filling

Directions

1. Let cheese stand at room temperature until soft. Beat until fluffy.
2. Gradually stir in milk, add lemon juice & vanilla; stir until blended.
3. Pour into prepared crust. Chill 2-3 hours.
4. Garnish top of pie with cherry pie filling.

Bread and Butter Pickles

Originally in the 1991 cookbook

Ingredients

1 gallon cucumbers, sliced and unpeeled
2 green peppers, chopped
8 small or 3 large onions, sliced
1 red pepper, chopped

Syrup
6 1/2 cups sugar
1 tsp celery seed
5 cups vinegar, either red or white
1 tsp whole cloves
3 tsp mustard seed
1 tsp tumeric

Directions

1. Soak cucumbers in salt water solution of 1/2 cup salt and 1/2 gallon water for 2 hours.
2. Rinse and drain cukes.
3. Add to syrup with peppers and onion.
4. Bring to boil and boil 10 minutes.
5. Pour into hot sterile jars.

Armenian Pocket Bread

Originally in the 1991 cookbook

Ingredients

2 cups warm water (115 degrees)
1 tsp salt
1 tsp & 1 tsp dry yeast
4 cups flour

Directions

1. In large bowl soften yeast in warm water. Stir in salt and enough flour to make soft dough. cover; let rise 1 hour. Dough will be sticky.
2. Turn out onto floured board. Knead lightly for a few minutes, leaving dough on board, cover with towel; let rise 30 minutes.
3. Heat oven to 400 degrees.
4. Divide dough into six balls.
5. Roll each ball into 8-inch circle, using as few strokes as possible.
6. Place on cookie sheet and place cookie sheet on center rack in oven.
7. Bake for 8 minutes or until circles puff up like pillows and are golden brown.
8. Do not over bake or bread will be too crisp. Cut or break in half.