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January 16, 2013

by Dorothy Bloemendaal
Fast Homemade Crescent Rolls

l package active dry yeast

3/4 cup warm water

3 to 3 1/2 cups Bisquick® mix

2 tablespoons sugar

Mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix and the sugar; gradually stir in yeast mixture.

On floured surface, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup mix as needed. Roll dough into 12 inch round, cut into 12 wedges. Roll up wedges, starting at wide end to form crescent shape. Spray cookie sheet. Cover loosely with plastic wrap and cloth towel. Let rise in warm place l hour or until doubled in size. Heat oven to 425º. Uncover rolls. Bake 10-12 minutes or until golden brown. Serve warm.

Easy Chow Mein

l pound ground beef

l medium onion, chopped

l bunch celery, sliced

2 cans (14 ounces each) Chinese vegetables, drained

2 envelopes brown gravy mix

2 tablespoons soy sauce

Hot cooked rice

Cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3 quart slow cooker. Stir in the celery, Chinese vegetables, gravy mix and soy sauce. Cover and cook on low for 4 hours or until celery is tender, stirring occasionally. Serve over rice. Yield: 8 servings. The leftovers freeze well.

Wild Rice Casserole

4 to 5 cups diced cooked chicken

l cup chopped celery

2 tablespoons butter

2 cans condensed cream of mushroom soup, undiluted

2 cups chicken broth

l jar sliced mushrooms, drained

l small onion, chopped

l cup uncooked wild rice, rinsed and drained

1/4 teaspoon poultry seasoning

3/4 cup cashew pieces

Chopped fresh parsley

Brown chicken and celery in butter. Combine soup and broth until smooth. Add mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into greased 9 x 13 inch baking dish. Cover and bake at 350º for l hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until rice is tender. Garnish with parsley. Yield: 10-12 servings.

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