Saturday we are entertaining Beth's relatives and her children's father and his branch of the family. Beth's mother is coming from New Orleans and Jim's mother is coming from the south (too) and Jim and his wife are coming from Singapore, all to watch Brooks play his senior year of football as captain. Andy and Matt will be going to The Ohio State game, so they will miss the brunch. Looking at the locals, it may be a strange lunch if I try to accommodate all the different tastes and preferences, so I am going to cook what I like making and hope for the best. Maybe if I get them liquored up, they will like it all. The pictures are from that event.
Today I made Potato dinner rolls from the Taste of Home web site. They are easy and delicious and I will make these at the beach house for Thanksgiving because no one seems to know of a bakery in that area. I am also taking my mini pie baker which I am not too fond of, but in this case, it may be really handy. I will give you the recipe for the dinner rolls which need potato water and a cup, at least, of potatoes that are mashed. I was making a different dish today and just used the potato water and what was left in the pan for this recipe and Matt and Andy really liked the results.
I am also making a pizza dip from just a pinch recipe club. When we do Thanksgiving here, we start with appeitizers and drinks and then an hour later soups and salads and late in the day the final tra-la with dessert rather late. It takes all afternoon into the early evening with in between card or other game bouts. There is also tennis, football, and other forms of entertainment. I assume that is how we will do it away from home as well.
Pizza Dip
Cook time: 15 Min Difficulty: EASY
Prep time: 10 Min Serves: 6-8
Ingredients
- 8 ounce pkg cream cheese, softened
- 1/2 c sour cream
- 1 tsp crushed dried oregano
- 1/8 tsp crushed red pepper
- 1/8 tsp garlic powder - 1/2 c pizza sauce
- 3/4 c chopped pepperoni
- 1/4 c sliced scallion
- 1/4 c chopped green pepper
- 3/4 c shredded mozzarella cheese
Directions
1. In a small mixing bowl beat cream cheese, sour cream, oregano, red pepper and garlic powder. Spread evenly in a 9 inch pie plate (preferably glass or stoneware). Spread pizza sauce on top. Then sprinkle pepperoni, green scallion, and green pepper. Bake in a 350 degree oven for 10 minutes.
2. Top with cheese; then bake for 5 minutes more or until cheese is melted and mixture is bubbling lightly and heated through. Serve with crackers or fingers of toasted bread.
Ingredients for Easy Potato Rolls
2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
2/3 cup sugar
2/3 cup shortening
2 eggs
1 cup mashed potatoes
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Directions
In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.
