Cornmeal Dinner Rolls
2 cups whole milk
1 package active dry yeast
1/2 cup sugar
1/4 cup water
1/2 c;up butter, cubed
2 eggs
1/3 cup cornmeal
4-3/4 to 5-3/4 all-purpose flour
1-1/4 teaspoons salt
Topping:
2 tablespoons butter, melted
1 tablespoon cornmeal
In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110º to 115º.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough of remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 inches apart on greased baking sheets. Cover with a clean towel; let rise in a warm place until doubled, about 45 minutes. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375º for 13 -17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Make 2 1/2 dozen.
Hearty Split Pea Soup
1 package (16 ounces) dried split peas
1 celery rib, chopped
5 teaspoons reduced-sodium chicken bouillon granules
8 cups water
2 medium potatoes, peeled and cubed
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
2 large onions, chopped
1 teaspoon rubbed sage
2 medium carrots, chopped
1/2 to 1 teaspoon pepper
2 cups cubed fully cooked bean ham
1/2 teaspoon dried basil
In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. Yield: 12 servings (3 quarts)
Salted Peanut Chews
1 package yellow cake mix with pudding
1/4 cup margarine
2 teaspoons vanilla
1/3 cup margarine
1 12 oz. package peanut butter chips
1 egg
3 cups miniature marshmallows
2 cups crispy rice cereal
1/3 cup corn syrup
2 cups salted peanuts
Heat oven to 350º. Combine cake mix, 1/3 cup margarine and egg at low speed. Press into a 9 x 13 inch pan. Bake at at 350º for 12-18 minutes or until lightly brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In large saucepan heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows; spread to cover. Chill. Cut into bars. Store covered
