Golden Corral’s Brass Bakery Yeast Rolls

Ingredients
 
1 envelope Active Dry Yeast
1/4 cup very warm Water
1/3 cup Sugar
1/4 cup Butter 
1 teaspoon Salt
1 cup scalding hot Milk
1 Egg - lightly beaten
4 1/2 cups sifted all-purpose Flour
2 tablespoons melted Butter - for brushing the rolls.

 

Directions

1. Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.)
2. Stir until yeast dissolves.
3. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted.
4. Cool mixture to 105 to 115 degrees.
5. Add milk mixture to the yeast, then beat in egg.
6. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough.
7. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
8. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
9. Place dough in a warm buttered bowl; turn greased side up.
10. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.
11. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
12. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
13. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.
14. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
15. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.

Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls.

Golden Corral’s Seafood Salad

Not too shabby.

Golden Corral’s Seafood Salad

Ingredients

1 Pound Imitation Crab Meat, shredded
1 cup diced Celery
1/2 cup Mayonnaise
1/4 cup sliced Green Onions (including the green part)
1 tablespoon Lemon Juice
3 hard boiled Eggs, chopped roughly

Directions

1. Mix all ingredients.
2. Refrigerate for about an hour to allow flavors to blend.

Serve as either a salad on lettuce or on split croissants.

A&W Chili Dogs

I have been going to A&W since my Dad and Mom took me and my brother at nights in our PJ's. They still had Carhops then and we'd enjoy a cold frosty mug of Root Beer on summer nights about once a week.

I never stopped. Though now I have to go through a drive-up window.

Apparently they have food too. Who knew?

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce

1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.

Cooking your A&W Chili Dog

1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.

Black Eyed Pea's Broccoli-Cheese Soup

Hello,

Here's another recipe from the "Black Eyed Pea's Collection."

I visited the Black Eyed Pea's website again and looked over the menues they have online (strangely, they have one menu for all of Texas & Colorado and another for Tennessee.) It made me REALLY HUNGRY. I'm definitely gonna give them a shot next time I am in Nashville.


Black Eyed Pea's Broccoli-Cheese Soup

Ingredients

1 1/2 pounds Broccoli, fresh
2 cups Water
3/4 teaspoon Salt
1/2 cup Cornstarch, mixed with 1 cup cold Water
1 pint Half and Half
1 pound Velveeta
1/2 teaspoon Pepper

Directions

1. Steam or boil broccoli until tender.
2. Place half-and-half and 2 cups water in top of double boiler.
3. Add cheese, salt and pepper. Heat until cheese is melted.
4. Add broccoli. Mix cornstarch and water in small bowl.
5. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Black-Eyed Pea's Baked Squash

Recently a reader sent me 3 recipes she said came from Black Eyed Pea's.

Now i'll be honest -- I was a bit confused. The only Black-Eyed Peas I know is the one with Fergie.

So I looked it up. Appearantly it's a chain based in Texas. It has about 20 locations in Eastern Texas and only two outside of Texas. One in Colorado and, weirdly, one in Henderson, Tennessee. Now I am not likely to get to Eastern Texas or Colorado very often -- but I'm down around Henderson quite a bit (I have friends and many, many relatives who live in Southern Kentucky and the Nashville area.) So I think I may try Black Eyed Pea's out next time I am down.

In the meantime here is the first of the recipes. The others will follow.

Black-Eyed Pea's Baked Squash

Ingredients

5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper

Directions

1. Cut tips off squash and cut each squash into 3 or 4 pieces.
2. Drop squash into a large saucepan with enough boiling water to cover.
3. Return to boil, reduce heat and cook until tender.
4. Drain in colander and mash.
5. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
6. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray.
7. Cover with light layer of bread crumbs.
8. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.