Ham and Cheese Rolls

Ingredients:

• Sliced Sandwich Ham
• Refrigerated Crescent Rolls
• Cheddar Cheese
• Butter Spread
• Brown Sugar

Instructions:

• Separate the pieces of the crescent rolls and spread butter on each roll
• Lay two pieces of ham and some cheese on each roll and roll them up starting at the fat end going toward the skinny end (like a crescent roll!)
• Brush the tops with melted butter and brown sugar
• Bake until they are slightly browned
• Brush the tops with melted butter and brown sugar again

Notes:

I put the cheese in one of the folded pieces of ham so it wouldn't ooze out the ends.

Source:

My mind :)

Simple Squash and Sausage

Ingredients:

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

Instructions:

In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. Iin the same skillet, saute zucchini and yellow squash until crisp-tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Notes:

I used strawberry preserves since I didn't have apricot on hand and it was still delicious. I also didn't stir in the preserves in the pan. I added them at the end once we had already dished out the food onto the plates.

Source:

Taste of Home 5,10,20 Cookbook. 

Feather-Light Overnight Rolls

Ingredients:

• 1 cup water
• 1 cup butter (2 sticks)
• 3/4 cup sugar
• 2 tsp salt
• 1 cup cold water
• 2 (.25 oz) packages yeast
• 1/2 cup warm water
• 4 eggs, beaten
• 7 1/2 cups flour

Instructions:

In a 6-quart pan brig the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the 1/2 cup warm water (not hot). When first mixture is luke-warm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400 F for 12 minutes. Makes 3 to 4 dozen rolls. 

If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions. 

Notes:

I half this recipe right now because there are only two of us eating it. It is true to the number of rolls it makes. Halving the recipe made 2 dozen rolls. 

Source:

The Essential Mormon Cookbook 

Chicken Noodle Soup

Ingredients:

• 1 small stewing chicken (2-3 pounds)
• 3 tsp salt
• 1/8 tsp pepper
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups noodles

Instructions:

1. In a large soup pot, combine 2 1/2 quarts water, chicken, salt, pepper, bouillon, onion, marjoram, thyme, bay leaf, carrots, and celery. Cover and bring to boil, skimming off foam. Reduce heat and simmer, covered, 1 1/2 hours or until chicken is tender
2. Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Skim fat from stock and bring to boil. Add noodles and cook 8 minutes or until tender. Return chicken to pot and heat through. Remove bay leaf before serving. 

Notes:

I usually end up doubling the recipe because I can never find a 2-3 pound chicken. I half the amount of salt and double the amount of bouillon. 

Source:

Readers Digest The Ultimate Soup Cookbook p. 93