Page 25 - By His Hands We Shall Be Fed Test 2

REFRIGERATOR ROLLS OR LOAVES

Betty Keown

1 C. Crisco 2 pkg. dry yeast

1 T. salt 1 C. warm water (not hot)

3/4 C. sugar 2 slightly beaten eggs

1 C. water 6 C. unsifted flour

Mix Crisco, salt and sugar. Pour 1 cup boiling water over this. Dissolve yeast in warm

water. Allow to stand 10 minutes. Add to above, then add eggs. Add flour gradually. Cover

and leave in refrigerator for 30 minutes or over night. Divide into 3 portions. Knead and

place loaves in greased pans. Allow to rise in warm place. Bake for 5 minutes at 400°, then

20 minutes at 350° or until brown. Yield: 3 loaves.
For rolls, knead, roll out, cut out, fold in half, and place on greased cookie sheet.

Brush with melted margarine. Let rise in warm place. Bake for 10 minutes at 350°. Yield:

100 rolls.

MEXICAN CORNBREAD

Cheryl Dyar

1 1/2 C. cornmeal 1 C. cream-style corn
1/2 C. flour 1 C. chopped onions

1 tsp. salt 1 C. milk
1/2 tsp. soda 1/2 C. grated cheese (mix in

2 eggs batter or put over top)

Mix well all ingredients and bake at 350° for 30 minutes or until done.

ONION-CHEESE BREADSTICKS

Cheryl Dyar

1 pkg. dry yeast 1/8 tsp. Garlic powder

⅓ C warm water 1 egg

1 C. all-purpose flour 1 T. instant minced onion

1 T. dried parsley flakes 1/4 C. grated Parmesan cheese

1 T. shortening 1 T. melted butter

1 tsp. sugar 2 T. sesame seeds

2/4 tsp. salt

Grease 13x9” baking pan. Dissolve yeast in warm water in small mixing bowl. Add

flour, parsley flakes, shortening, sugar, salt, garlic powder and egg. Beat on medium speed

for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping

bowl occasionally. Stir in onion and cheese. Pat with floured hands evenly into pan. Let rise

in a warm place until almost doubled, about 20 minutes. Heat oven to 450°. Cut dough into

3x1” sticks. Brush with butter, sprinkle with sesame seeds and bake until edges are brown, 12

to 15 minutes. Makes 3 dozen breadsticks.