Pillsbury Crescent Rolls
2 pks. Active Dry Yeast
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teas. Salt
2 large Eggs
1/2 cup Shortening
4 cups Unbleached Flour
Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water.
Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.
Add the remaining flour blending until smooth.
Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto the dough.)
Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours.
Divide the dough in half, rolling each half into a 12inch circle 1/4 inch thick
Spread with the soft butter and cut each circle into 16 wedges.
Roll up each wedge beginning at the largest end.
Place, point side down, on a greased baking sheet.
Curve to form crescents.
Cover and let rise until double, 1 hour.
Preheat the oven to 400 degrees F and bake for 12 to 15minutes, or until they are a rich golden brown.
Brush with soft butter.
Makes 32 crescent rolls.

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Instructions

Panda Express Orange Chicken
2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. minced ginger root
1 teas.minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbl. rice wine
1/4 cup water
1/2 to 1 teas. sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teas. Minced zest and
1/4 c Juice from
1 lg Orange
1/2 teas. Sugar
2 Tbl. Chicken stock
1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2″ squares and place in large bowl. Stir in egg, salt, pepper, and 1
T oil andmixwell. Stir cornstarch and flour together. Add chicken pieces, stirring to
coat.
Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch
at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will
be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set
aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and
stir fry until fragrant. Add and stir fry crushed chiles and green onions. Add rice wine
and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring
until wellmixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken
and heat until sauce is thick. Stir in 1 teas. sesame oil. Serve at once.

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Ingredients

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves , crushed
1 teaspoon marjoram leaves , crushed finely

Directions

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good).
Shake mixture to combine
Stores for months.
Keep out of direct sunlight, heat and humidity
To Use: Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt.
Place in a doubled plastic food bag and add chicken to coat.
Fry, drain on paper towels, serve!

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Instructions

Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Nonfat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl
Add water and stir to mix well.
Allow to sit for two minutes
Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly.
Using a rolling pin, roll out each dough ball to about a 9″ circle.
Place in cake pans.
Spray the outter edge of dough with Pam.
Cover with a plate.
Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour

For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order: Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.

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Ingredients

8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice

Directions

Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better).
Stir well before serving.

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KFC Gravy Ingredients

1 tablespoon vegetable oil

5 tablespoons all purpose flour

1 can Campbell’s chicken broth (plus 1 can of water)

1/4 teaspoon salt

1/8 teaspoon MSG or Accent Flavor Enhancer

1/8 teaspoon ground black pepper

Directions

First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat.

Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.

Remove the roux from the heat, stir in the rest of the flour, and add the remaining ingredients to the saucepan; mix well.

Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil.

Reduce heat and simmer for 15 minutes, or until thick.

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6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Directions

Combine all ingredients, except ice cubes, in blender.
Blend a few minutes, adding ice cubes one at a time, until smooth.

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Ingredients

1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/4 C. grated Parmesan cheese
4 cloves garlic, finely chopped and saute
1/3 C. dry bread crumbs
1/4 C. finely chopped parsley
Salt and freshly ground pepper
1 C. pure olive oil

Directions

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.
Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely.
(Remove with a slotted spoon to a plate lined with paper towels.)

(In general, most people use just ground beef in their spaghetti sauce. Instead we suggests the combination of three meats: ground pork, ground veal, ground beef – the same meat combination used for meat loaf.
Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce).

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