March Enrichment Sides and Bread

Dirty Rice
Roshella Burkholder

2 lbs ground beef
2 lbs ground pork
1 cup water
1 TBL green onion, chopped fine
1 tsp dried parsley
6 cups cook rice
1 tsp brown gravy sauce (I use beef bouillon sometimes - works ok)
1 egg
1 TBL vinegar
salt & pepper to taste

Put rice cooking. Put meat and water in large pot and let cook for about 30 minutes. Add onions, brown gravy sauce, parsley flakes, salt and pepper and cook 10 minutes more. Combine cooked meat and cooked rice together in large pot. Mix well and season again if needed. In small bowl beat egg and vinegar together, then add to rice mixture and stir WELL. (This needs to be done while rice and meat are still hot.)

Consommé Rice
Tiffany Feil

3/4 stick margarine for browning rice/1/4 stick for onion/green pepper
1/4 stick for mushrooms
2 cups rice
2 cans beef consommé (broth - in Campbell's soup can)
1 diced green pepper
1 diced onion
1 container sliced mushrooms

Brown dry rice in 3/4 stick margarine until lightly browned. Sauté onion and green pepper with 1/4 stick in separate pan. Add 2 cans consommé and 1 can water and sautéed onions and green pepper to browned rice. Season to taste with salt, pepper, and garlic powder. Cook until liquid is absorbed into rice. Sautee mushrooms separately. Add them last to cooked rice.
Yum!


Dinner Rolls
Jessica Wheeler

1 pkg dry yeast 1 Tbs. sugar
1/2 C. water 2 tsps. salt
1/2 C. milk, scalded 1 beaten egg
1/4 C. shortening (Crisco)* 3 C. sifted white flour
*I use butter instead.

Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Please in greased bowl, turning once to grease surface, and cover. Let rise until doubled.
Shape dough as desired on well-floured surface. Place rolls on greased cookie sheet or in muffin tins. Let rise in warm place till light, about 1 1/2 hours. Bake in hot oven (400°) 15 to 20 min. Brush hot rolls with soft butter.

Butter Crescents
Joan Canady

30 min. prep, 1 hr 40 min rising and resting, 15 min baking.
Makes 1 dozen crescents

1/2 cup milk 1/2 cup butter, softened
1/2 cup granulated sugar 1/2 tsp salt
1 package yeast 1/2 cup warm water (105-115 F)
1 large egg, lightly beaten 3 1/2 - 4 cup all purpose flour

Glaze 1 large egg, lightly beaten.

In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk: stir well. Cool to lukewarm (95-100 F)

In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 mins.

Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pull away from sides of bowl. (Note: a bread mixer will cause these not to rise)

On a floured surface, knead dough very gently until smooth and elastic, 2-3 mins. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth: let rise in a warm place until doubled, 1 hour. (Knead dough very gently to keep rolls tender.)

Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 mins.

Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at sinds opposite point, roll up each wedge. Place, point sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

Cover loosely with a damp cloth: Let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Note: I often double the recipe and use part of the dough for cinnamon rolls. Roll up for the cut and place in a baking pan, cover tightly, and place in the fridge over night. In the morning take out and let them come to room temperature and then bake.