Mandarin Peanut Pasta Salad

 in

Grandma's Quiche

 

Bread Sticks

 

• 1 ½ cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 to 4 cups (426-568 g) flour (see note)

Butter and Topping:

• 3 tablespoons butter, melted (for the baking sheet)
• Dried herbs, garlic salt and grated Parmesan cheese

Instructions 

• In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
• Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
• Let the dough rest in the bowl for 10 minutes.
• While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
• On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
• Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
• Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.

Grandma Ruby's Sheetcake Brownies

 

Auntie Laura's Chicken

 
4 boneless, skinless chicken-breast halves
1/2 c. butter
1 envelope dry Italian salad dressing mix
1/4 C Water
8-oz pkg. cream cheese, softened
2 cans cream of chicken soup

1. Place chicken, butter, and salad dressing mix in slow cooker
2. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended.  Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.

Homemade Chicken Soup

8 c. water

2 tbsp powder Knorr chicken bullion or chickn broth

2 chicken breasts cooked and chopped

1 cup chopped carrots (cooked in another pan until tender)

Egg noodles (cooked in a separate pan as well)

1/2 cup chopped celery 

Combine all ingredients. Cook until heated.

Jenn's Pretzel Jell-o

2 c. pretzels, coarsely chopped
3 T. sugar
¾ c. butter, melted
1 pkg. cream cheese, room temperature
½ c. sugar (for cream cheese mixture)
1 small carton Cool Whip
2 bags (10 oz.) raspberries frozen or fresh
1 pkg. (6 oz.) raspberry Jell-O
2 c. boiling water

Preheat oven to 400 degrees. Mix pretzels, sugar (3 T.) and butter. Pat them into a 9x13 pan. Bake it for 6 to 7 minutes. Let cool. Beat cream cheese, cool whip, and sugar (1/2 cup) together. Spread over cooled crust. Separately combine raspberries, Jell-O, and boiling water until Jell-O is dissolved. Only add about 1 c. cold water to Jell-O. Let it stand in fridge until partially set. Then pour over cream cheese layer.
Refrigerate until set and firm.