Nan's Nappies

Wednesday, September 3, 2014

Sue's Yeast Rolls

My girlfriend, Sue Blum, has always made the best yeast rolls.  She uses her bread machine to make the dough .  Many years ago, I got the recipe from her and started making my own.  I added some whole wheat flour.  I played around with how much of the flour should be whole wheat .  Then I decided to add some flax seed and subtracted some of the whole wheat flour.  Then I decided to use cracked wheat also and played around with how much to add. 

If you want smaller rolls, you can make more than 13.  I flatten then out to make my own hamburger/sandwich buns.  I also roll them into logs to make hotdog buns.  They are delicious as white bread or with the whole wheat, flax seed and cracked wheat added.

Printable Version

                   Yeast Rolls- Nancy Anderson's version

Recipe By     :
Serving Size  : 13    Preparation Time: 0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           warm water
   1                       egg ( Egglands Best)
   1/4  cup            sugar
   3      Tbsp.        butter, melted
   1      tsp            salt ( Morton's Lite Salt)
   1      cups          Whole Wheat or Whole Wheat Graham Flour
   2      cups          bread flour
   2      tsp             bread machine yeast
   3      tsp             Vital Wheat Gluten (optional)
     1/4  cup           milled Flax Seed
     1/4  cup           cracked wheat

1. Put all ingredients into bread machine in the order listed.

2. Put bread machine on dough setting.

3. When dough is finished, shape into 13  rolls, cover and let rise for
30-45 min.

4. Bake at 350° for 13- 15 min. or til tops are turning golden brown.

Nutrition (calculated from recipe ingredients)
 Calories: 160
 Calories From Fat: 35
 Total Fat: 4.1g
 Cholesterol: 13.8mg
 Sodium: 111.3mg
 Potassium: 130mg
 Carbohydrates: 27.1g
 Fiber: 2.1g
 Sugar: 3.9g
 Protein: 4.7g

Comments: Sue Blum's Recipe but I've altered it some by adding Flax Seed and
some whole wheat flour.This can be made without a bread machine also.  You
just have to do all of the mixing and kneading by hand.  The nutrition is
calculated using  Eggland's Best Eggs and Morton's Lite Salt but of course
any egg  and salt will do.

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Saturday, June 7, 2014

Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini


Printable Version 


This recipe comes from a book called Mother's In The Kitchen.   I purchased it almost 34 years ago when I was attending LaLeche League meetings with my firstborn.  It is a collection of recipes from different LaLeche League members around the country.  This one was submitted by Marilyn Braun from Huntsville, Alabama.  I hadn't made this in a long time and had forgotten how much I like it.
8 oz. Spaghetti broken in 2" pieces
3/4 c. canned sliced mushrooms, drained but save liquid
4 T butter
3 T. chopped onion
1/2 tsp.  celery salt or 1/2 cup chopped celery
dash of cayenne pepper
1/4 tsp. marjoram ( optional)
1 can cream of chicken soup
1 tall can evaporated milk ( 1  2/3 cups)
2 T. chopped pimento ( 1 small jar)
2 cups cooked turkey or chicken ( We like a lot of meat so I use an entire rotisserie chicken)
1/2 cup sharp cheddar cheese
1/2 cup Parmesan cheese
1/2 cup sherry ( optional)
Cook spaghetti according to directions on box. 
Melt butter and saute onion.  Add seasoning and mushroom liquid. 
Blend in soup and stir until smooth.  Gradually add the evaporated milk stirring constantly until smooth and thickened.
In large bowl mix spaghetti, mushrooms, pimento, and turkey or chicken.  Pour in sauce and mix. 
Pour into loaf pan or 13" x 9" pan.  Top with cheddar cheese and Parmesan cheese.
Bake in 350 degree oven until it bubbles- about 30 min.
You can make this up a day or so ahead of time and keep in refrigerator.  It can also be doubled and frozen or divided into smaller casseroles.

Monday, May 19, 2014

Babies Don't Keep

 I love the article in the link above.  It is SO very true!  I didn't work at all for the first year of my children's lives.  Then I worked two days a week.  The time flew by and now I have four grandchildren.  As Cher's famous song says " If I Could Turn Back Time".  It is a balancing act though.  We have to cook , clean, do laundry , bookkeeping etc. but we should savor so many moments more and not rush to the next trivial job.  Which is more important, playing a Facebook game, or reading to your child?  I've done better as a grandmother.  I lay down with them sometimes, read books, snuggle, etc.  but I have the luxury of getting my " work" done when they aren't around. I think that's why I've turned into such a shutterbug.  I try to capture those moments and treasure them.  I started a journal right before Adam was born, almost 34 years ago.  I LOVE looking back on little things I would have forgotten such as when he discovered his heart beat.  I'm not as good at keeping a journal about the grandkids.  I have two blogs and a nice new blank journal Adam gave me for Mother's Day last year.  I better get with it!

Friday, April 4, 2014

Hidden Valley Original Ranch Cheddar Chicken

I've been very busy since my 92 year old mom fell and broke her pelvis last September.  That's why you haven't seen many blog posts.  I hope I get to return to blogging more often.  For right now, I'll give you this quick and easy recipe.  I made it a couple of weeks ago.  My neighbor walked in the house and wanted to know what we were having that smelled SO good!  It tastes as good as it smells!

Original Ranch Cheddar Chicken 

Click here for a printable version.

1 1/2 cups Hidden Valley Original Rance Dressing ( I use the light)
1 Tbsp flour
4 boneless, skinless chicken breasts
1/4 cup shredded sharp cheddar cheese ( I use Cabot's Seriously Sharp Cheddar)
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees.  Mix together dressing and four.  Coat each chicken breast with mixture.  Arrange on a baking sheet.  I line my sheet with heavy duty foil and spray with PAM.  Combine both cheeses and sprinkle over chicken breasts.  Bake 25 min. or til juices run clear, and serve.