CRESCENT ROLLS (croissant) 9-18-96 Top of page
1 pkg. dry yeast
¼ cup warm water
1½ tbsps. sugar
¾ tsp. salt
7/8 cup warm milk
2½ cups bread flour
¾ cup butter, no margarine
Combine 1st 3 ingredients together. Add next 3 ingredients.
Mix together for 10 minutes. Turn out and knead on board or cloth. Place
dough in bowl and cover. Let chill 1-2 hours. Roll out on pastry cloth
to ¼ inch thickness. Dot with butter, spread around on dough. Fold
up. Start with sides into the center, overlapping in the middle. Roll out
to even thickness. Repeat steps again, starting with roll
out on pastry cloth. Chill for 2-5 hours. Repeat steps
again, starting with roll out on pastry cloth. Repeat steps again, starting
with roll out on pastry cloth. Slice down center to form 2 pieces, roughly
7"x21". Take one piece and put it on top of the other. Cut into a triangle.
7" base. Cut the long part into the triangle. Starting at the base, roll
up. Curl into crescent shape. Cover and let rise 1-2 hours. Bake at 425°
12-15 minutes.
SHRIMP SALAD 9-24-96 Top of page
1 pkg. rotini, cooked and drained
2 can small shrimp, drained
½ cup celery, chopped
green onions, chopped with tops
radishes, amount you want, diced
celery, amount you want, diced
Mix ingredients. Refrigerate overnight. Next day chop 1 head lettuce. Add Miracle Whip to moisten. Mix together.
ZUCCHINI PIE 9-26-96 Top of page
4 cups cooked, peeled, seeded, drained Zucchini, make
it look like apples when sliced
1½ tsps. cream of tartar
dash salt
2 tbsps. flour
1 tbsp. lemon juice
dash nutmeg
1¼ cup sugar
1½ tsps. cinnamon
2 tsps. margarine
1 unbaked pie shell
Combine all but shell. Fill shell and cover with 1 stick margarine ½ cup sugar, ½ cup flour that has been mixed together. Bake 375° for 45 minutes.
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