My Revamped Easter Dinner Menu With Weight Watcher Points Plus.

My Easter Dinner Menu (Click on Recipe link for Recipes)

(PP = Weight Watchers' Points Plus calculated for each recipe)

Appetizer: Favorite Topped Deviled Eggs 3 PP

Easter Salad 2PP

Fresh Baked Asparagus 1 PP

Peppery Popovers 2 PP

Sweet Peas With Mint 1 PP

Easter Pork Tenderloin 4 PP

Strawberry Yogurt Pie 5 PP

OR

Key Lime Pie 5 PP (A Florida Specialty)

Click here for More of My Easter Recipes with Weight Watchers' Point Plus

Weight Watchers Easter Menu With Points Plus

Awesome Smoked Baby Back Ribs Recipe and Method

Awesome Smoked Baby Back Ribs Recipe and Method.

I used a Method called 2-1-1

Anyway it was a hot boring Saturday and I knew I wanted to grill something. I went to my
neighborhood grocery and they were having a 2-day special sale. I was planning on a sirloin
steak, but then I saw them- Baby Back Ribs on sale for $3.99 a pound. Ok that may seem like
a lot but they usually run $8.00 to $12.00 a pound. I have never ever made Baby Back Ribs
and have in the past always gone for the much cheaper but also much fattier Pork Spare Ribs. 
So this was going to be my Saturday challenge. I researched recipes on the web. Most wanted 
me to boil or braise the ribs first. This seemed sensible but I really wanted to smoke them on
my smoker. I read one article that was totally against boiling the ribs. Would you boil a steak
first? Of course not. The article claimed boiling leaches all the flavor out of the ribs. That 
seemed logical to me. 

The article then went on to describe a 2-1-1 method on a smoker for the Ribs. This method
is low and slow. The smoker temp should be maintained around 225 degrees give or take 25 
degrees. 2-1-1 refers to hours. Cook ribs 2 hours with dry heat and smoke, then cook 1 Hour
wrapped tightly in foil so they can steam and become tender then cook 1 more hour back on 
the grill on indirect heat. Mop with BBQ sauce during last 15 minutes of cooking time.

 
OK this was going to be my plan. I was going to try the 2-1-1 method on my good ole 
(has seen better days) Char Broiler Grill/Smoker.

Step 1: Remove silvery membrane from back of two slabs of baby back ribs. Click Skim and Trim to
see how to do this.

Step 2: Take regular yellow mustard and slather all over ribs. Next rub your dry rub all over ribs.

This is the dry rub I used. I always make a big batch and keep a bottle of it in the pantry.

All-purpose Barbecue Rub Recipe

Recipe By: From Beer-Can Chicken by Steven Raichlen (Workman Publishing)

Yield: Yield: about 3/4 cup

This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe.

Ingredients:

1/4 cup coarse salt (kosher or sea)

1/4 cup dark brown sugar

1/4 cup sweet paprika

2 tablespoons freshly ground black pepper

Directions:

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix.

Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

Then warp ribs in plastic wrap and put back in the refrigerator for at least an hour (This is all I had time for today) But you could probably let these marinate up to overnight and they would be even better. I will do that next time when I plan better and it isn't a spontaneous thing.

Step 3: Prepare your smoker. I have a Char Broiler Smoker with an off set fire box. I am using Hickory Wood chunks for smoking because that is what I have on hand. The ribs need to cook low and slow.
Prepare the coals for a 225 degree fire. Soak your wood chunks and place appropriately for smoking.
I place mine on a grate above the hot coals in the fire box.

Step 4: Here is where the 2-1-1 Begins
Place Rib Slabs on grill grates (you can place a drip pan underneath the grate and ribs if you like).
Now cook and smoke low and slow for 2 hours.

Step 5: Now take the ribs off the grill and wrap loosely but completely in foil with a little

water or beer. I used a foil pan and about a half cup or so of flat warmed Micholob Light Beer.

Then place the foil pouches or pan back on the Smoker/Grill. Close lid and keep the temp 

around 225 degrees. No need for smoke at this point - just heat. Leave on there like this for 1 hour.

Step 6: After the last hour has past take ribs out and place on grill grates. You are going to continue cooking them with dry heat for 1 more hour at 200 to 225 degrees. No need for smoke at this point. During the last 15 minutes Brush both sides of ribs with your favorite BBQ Sauce.
Store bought sauces I like are Sweet Baby Ray's, or Bull's Eye Original

Or from Scratch

Basic Barbecue Sauce

Recipe By: Steven Raichlen

Ingredients:

2 cups Ketchup

1/4 cup Cider Vinegar

1/4 cup Worcestershire Sauce

1/4 cup Firmly packed brown sugar

2 tablespoons Molasses

2 tablespoons Prepared Mustard

1 tablespoon Tabasco Sauce

1 tablespoon Your Favorite Barbecue Rub (or the Basic Barbecue Rub)

2 teaspoons Liquid Smoke (opt)

1/2 teaspoon Black Pepper

Directions:

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat.

Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10-15 minutes.

Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.

Here Is A Digital Recipe Card: You can Click the

 Tabs at To to See the Recipe or try the buttons 

at the bottom to Save or Print the recipe

I Made Traditional Sides To Go With The Ribs

My Potato Salad

Corn on the Cob

and Cuban Bread

Austin's Italian Chicken Pasta Bake -Kid Friendly and Weight Watchers Friendly

 Austin's Italian Chicken Pasta Bake 8pts
This is a great dish for  kids, but also adults who want to serve something kid friendly but have something they can also enjoy while on Weight Watchers or another healthy eating plan.

I created this dish for my 13 year old.  Austin requested a baked pasta dish with chicken and spaghetti sauce, similar to the baked chicken pasta at Pizza Hut, but in a red sauce not white. I didn't have any spaghetti sauce on hand but had canned tomato products in the pantry so I created this quickie spaghetti sauce. I divided the 13 X 9 inch pan into 6 servings for 8WWpts. These were really good size servings but you could have divided the dish into 8 servings and still had a nice size serving for 6 WW pts

Austin's Italian Chicken Pasta Bake 8pts
INGREDIENTS
1 cup chopped onion
1 cup chopped green pepper
14.5 oz. diced canned toamtoes, (1 can undrained)
8 ounces tomato sauce, (1 sm. can)
6 ounces tomato paste, (1 sm. can)
1 cup water
2 teaspoons dried oregano
1 teaspoons dried basil
1 Tablespoon worcestershire sauce
1 pound boneless skinless chicken breast halves, cut in about 1 inch pieces
1 Tablespoon canola oil
8 oz penne pasta, dry, cook according to package directions
6 oz. mozzarella cheese, part skim milk
METHOD
Spray bottom of Large sauce pan with cooking spray and saute onions and peppers till soft. Add to pan diced tomatoes, tomato sauce, tomato paste, water, oregano, basil, Worcestershire sauce, and salt and pepper to taste. Can also add a little garlic powder. Bring to a boil. Reduce heat and simmer on low for 30 minutes. Meanwhile bring cook pasta according to package directions, drain and set aside. Heat a medium skillet with oil. Cook chicken pieces in oil to lightly brown and cooked through. Preheat oven to 350. Combine cooked chicken, the cooked drained pasta sauce with the tomato sauce you have simmering on the stove. Spray a 13" X 9" baking dish with cooking spray. Fill casserole with your chicken pasta and sauce mixture. Heat 10 minutes in preheated 350 degree oven for 10 minutes then sprinkle with mozzarella cheese and continue cooking till cheese is melted and everything is hot and bubbly about another 10 minutes. Serve hot with garlic bread and a salad or green beans.

NUTRITION FACTS

Servings: 6
Amount Per Serving
Calories: 394
Total Fat: 9.27g
Cholesterol: 59mg
Sodium: 752mg
Total Carbs: 43.92g
    Dietary Fiber: 4.69g
    Sugars: 9.89g
Protein: 32.64g
Rating

Source: Deana Course: Main
(6 servings)

12 Weeks of Our Favorite Family Dinners

Several blogs I have looked at lately (and you all know which ones they are LOL) have been posting 8 weeks worth of dinner menues. So here is mine and it is a 12 week rotation. Many of the meal plans I have looked at assign a different type of main course for each day such as beef, chicken, fish or veg. Mine is organized a bit differently. For instance, for Sunday dinner I like to have a big roast or pasta meal usually so I can have leftovers to use for other meals. Monday is usually crock pot day but not always. Tuesdays are usually kid pleasing or fairly easy meals to throw together. I try to have no more than 3 red meat meals a week (You'll will notice that some weeks have 4 red meat meals but then are usually followed by a 2 red meat meal week- It averages out to 3 per week. It probably should be less but my family likes red meat and I just don't have a big enough repetoire of meatless meals. To reduce the red meat meals you could substitute vegetable meat substitute crumbles such as Boca or Morningstar farms, or use ground turkey in place of any ground beef recipes. Saturday I like to grill or cook outside if possible so most Saturday meals can be prepared outside on the grill. Friday is for fish or mostly vegetarian meals. I say mostly vegetarian because most of my vegetarian meals are not 100% vegetarian. I try not to have a pasta meal next to a rice meal, and I try not to have any same kind of meat 2 days in a row. I use to do a pizza night once a week, but have cut that back to every other week. Darling son gets plenty of pizza through school lunch, scouts and youth group to give him his weekly fix of pizza.

This is just a master rotation list. I do not stick to this, I just use it as a guide. As you can see this master list doesn't take into account nights when we eat out or have leftovers piled up or holiday meals. It is just used as a jumping off point. Also, I have not included all the vegetable and side dishes that I usually serve with the main dish.

This is just a chart of the main dishes. Yes I do serve vegetables and or salad with most meals unless it is a casserole or one pot dish that has the vegetables included.

Most of the Main Dish Recipes Can be Found in

My Online Recipe Collection

Click the chart to enlarge it.

Happy Halloween Kid Friendly Menu with Recipes

Holiday Menus
I made Monster Joes one year for Halloween many years ago and ever since they have become our family's traditional Halloween meal. My 19 year old daughter who is in college, who will be coming home for the weekend, even had to ask and make sure that I was still going to be making Monster Joes. I love these types of family traditions. Who knew this would stick.

Halloween
Halloween Green Bean Salad
Monster Joes

Halloween Green Bean Salad

Recipe By Cooking light

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vinaigrette:

1/4 cup orange juice

1/4 cup white wine vinegar

2 tablespoons water

2 teaspoons vegetable oil

1 teaspoon prepared horseradish

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

Salad:

1 1/2 pounds green beans -- trimmed

1 cup vertically sliced red onion

1 cup orange slices

1 cup seedless red grapes -- halved

INSTRUCTIONS

To prepare vinaigrette, combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill.

To prepare salad, steam green beans, covered, 3 minutes or until tender, and chill. Combine green beans, onion slices, orange slices, and grape halves in a large bowl. Drizzle vinaigrette over salad, tossing gently to coat.

YIELD: 8 servings (serving size: 1 cup)

PREPARATION TIME:20 minutes

COOKING TIME:3 minutes

NUTRITIONAL INFO

calories: 68 carbohydrates: 13.6 g cholesterol: 0 mg fat: 1.4 g sodium: 26 mg protein: 2.1 g calcium: 46 mg iron: 1 mg fiber: 3.2 g

Monster Joes

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds ground beef 7% fat, Extra Extra Lean

8 hot dog fat free Ball Park -- sliced

1 cup chopped onion

1/4 cup dill pickles -- chopped

1/2 cup catsup

1/4 cup honey

1/4 cup yellow mustard

2 teaspoons apple cider vinegar

1 teaspoon Worcestershire sauce

8 hamburger buns Wonder Light

1.Spray a non-stick skillet with no-fat cooking spray, add onions and ground beef. Saute until beef is no longer pink, about 3 to 4 minutes. Drain if necessary

2. Slice up hot dogs in bite sice rounds and chop pickles. Combine sliced hot dogs, pickles, and rest of ingredients in skillet. Cook bringing to a boil, lower heat, and simmer for 5 minutes, stirring occasionally. Serve on Buns.

Decorate tops of buns with cut up veggies like pepper strips, carrots, olives, cheese to make scary monster faces.


Per serving: 291 Calories; 6g Fat (18% calories from fat); 25g Protein; 39g Carbohydrate; 50mg Cholesterol; 1046mg Sodium

Food Exchanges: 1/2 Vegetable; 1 Other Carbohydrates

Authentic Cuban American Recipes: Chicken and Yellow Rice, Cuban Bread, and Cuban Sandwich

Authentic Cuban American Chicken and Yellow Rice Recipe:

Frugal, Delicious and a Taste of the Caribbean.

Where I live there is a lot of Cuban influence. Actually a lot of influence from all of the Caribbean. This is an authentic recipe for Chicken and Yellow Rice. Arroz Amarillo con Pollo.

I am not Cuban, but I have a few friends who are. I also have a friend who is Chinese Cuban American. The Caribbean is a mixture of many ethnicities and it is reflected in their cooking. Back in the day many immigrants from China and India and also Africa were brought to the Caribbean Islands to work the plantations. Her family settled in Cuba from China. She was born in Cuba. She laughs that her father spoke Spanish with a Chinese accent. I also have friends from Puerto Rico and Jamaica. Don't ask me to tell you what mannish water is, or about goats head soup---yuck!

Why Saffron is not Authentic in Cuban American Cuisine.

Chicken and Yellow rice comes from the Spanish influence in Cuba. The Spanish immigrants loved saffron from Spain. However saffron was very pricey and the Spanish immigrants could not get it or afford it in the Islands so they learned to make a substitute out of annatto seeds. They use the seeds to make annatto oil. I've included the recipe for annatto oil at the bottom of this post. In every supermarket where I live, there is always an ethnic section for Cuban cuisine. So where I live, I can buy annatto seeds. I can also buy ready made annatto oil. Most Cuban American cooks today just use the little flavor packets for yellow rice made by VIGO.

The Chicken For Chicken and Yellow Rice

Recipe By: Deana
Serving Size: 6

Ingredients:

3 lbs. chicken pieces (bone in and with skin on is the most authentic)
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon salt
freshly ground pepper, to taste
2 tablespoons olive oil
1 recipe yellow rice, see recipe below

Directions:

Peel, smash and mince garlic. Mix minced garlic in a small bowl with the oregano, salt, pepper, and olive oil.

Rub the chicken pieces all over with the garlic, oregano, salt and pepper. Marinate, covered at least 2 hours or overnight in the refrigerator.

Then Grill Chicken. The Chicken is most authentic and best grilled, but you can also pan fry or bake.

To Pan fry and bake.
Heat a large frying pan preferably a non-stick coated one and add a little olive oil.Brown the chicken pieces over medium heat until golden brown about 3 minutes per side Then bake in a 350 degree oven about 45 minutes or till cooked through.

Serve over Yellow Rice.

Serving Ideas : Good with black beans too.

NOTES : You can use leftover deboned chicken or turkey and mix it with a recipe of yellow rice for a quick dinner.

Yellow Rice
--------------------------------------------------------------------------------

Recipe By: Deana
Serving Size: 6

Ingredients:

2 tablespoons olive oil
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and diced
1 medium red bell pepper, cored seeded & diced
1 cup frozen peas
1 teaspoon paprika
1 teaspoon salt
1 envelope Vigo coloring, (or annatto oil)
2 cups long-grain white rice
4 cups water

Directions:

Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper. Saute for a few minutes until the vegetables are tender. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice is tender and the liquid is absorbed.

How to Make Annatto Oil

1 cup olive oil
1/2 cup annatto seeds
Combine the oil and seeds in a small saucepan. Gently cook over medium heat for 5 minutes, stirring occasionally. The oil will have a strong red-orange color. Strain oil and store in the refrigerator.

To use annatto oil in place of the VIGO seasoning packet, use 1 to 2 TBS annatto oil per yellow rice recipe.

NOTES
For those who want to try this recipe but can't get the VIGO seasoning and coloring packets or can't find annotto seed or annatto oil. You can check web sources Cuban Food Market. Or you can write me and I can send you some.
Or you can use a t. of tumeric (but tumeric is not authentic Cuban American)

Crusty Cuban Bread

--------------------------------------------------------------------------------

Recipe By: Deana
Serving Size: 12

Ingredients:

1 1/4 cups water
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour (can in some cases add 1/4 c more flour but try not to. The dough is suppose to be softer than other bread doughs)
2 1/2 teaspoons yeast

Directions:

Put all into bread pan of bread maker & start on dough cycle. Spray large cookie sheet with oil spray. When dough is done from bread maker: Shape loaf in a long flat bread shape (Similar to Italian Bread or a French baguette but a little flatter and not as round) and place diagonally on cookie sheet. Let rise till doubled about an hour. Make five shallow slashes on loaf. Place a shallow pan in bottom of cold oven. Put a cup of boiling water in the pan. Place cookie sheet with bread on oven rack above the pan with the boiling water. Let rest 10 minutes in oven then turn on oven and set to 400 degrees. Set timer for 35 minutes. Cool bread on rack and then enjoy. :-)

Notes: Alternate Directions.
Using Kitchen Aid Mixer: Put ingredients in kitchen aid mixing bowl. (You can place the warm water and yeast in the mixing bowl first if you like and let proof about 5 minutes.) Then with a dough hook, I mix and knead with the Kitchen Aid mixer on speed 1 to mix and then speed 2, for a total of 5 minutes. Then turn dough out into a greased bowl, cover and let rise till doubled in size. About an hour or so. Then follow directions for shaping and second rise and baking.
Mixing and Kneading by Hand: Put ingredients in a large mixing bowl. (You can place the warm water and yeast in the mixing bowl first if you like and let proof about 5 minutes.) Mix ingredients to form dough. Turn out on counter and knead about 10 minutes till elastic and smooth. Then turn dough out into a greased bowl, cover and let rise till doubled in size. About an hour or so. Then follow directions for shaping and second rise and baking.

The Cuban Sandwich
--------------------------------------------------------------------------------

Ingredients:
Cuban bread
butter
yellow mustard & mayonnaise mixed together (Reg. yellow mustard NO Dijon)
pork roast, cold -- thinly sliced
(Cuban Pork Roast is seasoned with Olive Oil, Oregano and Garlic. Where I live I can get Spanish or Cuban Pork roast at all delis. You can also make your own.)
ham, thinly sliced
swiss cheese, thinly sliced
dill pickles, thinly sliced (It's not authentic without the pickles! I don't care if you don't like pickles. The pickles are not optional.)

DO NOT ADD ANYTHING ELSE TO THIS SANDWICH! (You may leave out the mayo if you must- There is some difference of opinion on how authentic the mayo is, but do not add anything else to this sandwich. Some places add salami but salami is not authentic -it was added by Italian immigrants. Never, Never add tomato or lettuce.)

Directions:

Slice the bread in half lengthwise; Butter the outside if you are going to press the sandwich in a sandwich press otherwise you don't need to butter the outside. Mix mustard & mayonnaise together (not an exact science but more mustard than mayonnaise, around maybe a 2 to 1 ratio of mustard to mayo) then spread on bread inside bottom half and top half. Then build sandwich from bottom up in this order. Must be in this order. Place thinly sliced ham on bottom bread, then on top of the ham place roast pork, cold and not overcooked, thinly sliced, next swiss cheese thinly sliced, and finally dill pickle slices. Top with top piece of bread. For an authentic cuban you now need to place the sandwich in a preheated sandwich press, or you can improvise using a hot iron skillet placing a foil covered brick on top to press. Toast to your taste and serve. If you don't have a sandwich press skip this step and eat. They are fantastic pressed and unpressed.

NOTES: This is an awesome sandwich and probably the most popular sandwich where I live. Every Deli and Grocery store around makes and sells Cubans (The sandwich not the people LOL). No party is complete without a Cuban Sandwich platter.

For more Recipes visit my recipe site: Deana's Recipes

What's For Dinner 6/9

Deeny's Leftover Chicken Paprika

Recipe By: Deeny
Serving Size: 5

Ingredients:

2 cups cooked chicken, cubed
2 tablespoons margarine, or butter
2 tablespoons flour
1 large onion, sliced (about 1c.)
2 tablespoons paprika
1 teaspoon salt (Or to taste- if using store bought chicken broth it maybe too salty with a whole teaspoon)
1 can chicken broth, (14 1/2 oz.)
1 cup sour cream

Directions: Melt butter in large pan. Saute onions in the melted butter till soft and translucent. Add flour, salt and paprika and stir into a roux. Cook for a minute. Stir chicken broth into roux. Bring to a boil. Turn down heat. Add chicken.  Simmer till thickened . Turn heat to very low or off. Stir in Sour Cream and heat just till warm. Serve over cooked noodles.

What's For Dinner 6/8

Deeny's 1950's Pot Roast Special for the Busy Cook
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Recipe By: Deeny
Serving Size: 8

Ingredients:

3 1/2 lbs. chuck roast
1/4 cup flour
1 can cream of mushroom soup, condensed, (10 3/4 oz. can)
1 envelope onion soup mix
1 medium onion, sliced
3 medium russet potatoes, cut into 2" pieces
5 medium carrots, peeled and sliced

NOTES : This recipe had to be invented in the 50's by Mrs. Cleaver; she probably used frozen peas and carrots. Don't despair over the canned soup and packaged soup mix; just try it, then scoff if you will. The time-bake oven gadget was invented for this pot roast; it goes into the oven frozen before breakfast, and comes out 6 p.m., meat-falling-off-the-bone wonderful. Variations: Use tiny new potatoes or cannellini beans, rinsed and drained. Use those packaged, peeled small carrots and/or winter root vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick). Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots, fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes before serving.Yield: 6 servings.

Directions:
For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed. Place pan in oven and set the time bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour before you want to serve it. One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour. For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours.

What's For Dinner Tonight 6/7

Menu:
Grilled Marinated Chicken,
Corn on the cob,
Mashed or Baked Potatoes (I haven't decided which yet),
Tossed Salad,
Wheat Dinner Roll

Grilled Marinated Chicken

Recipe By: Deeny
Serving Size: 6

Ingredients:

4 pounds chicken pieces, bone-in, skin on , (really as much as you want to grill)
Marinade:
1/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon pepper

Directions:

Mix together marinade ingredients. Marinate Chicken minimum of 2 hours (or up to 24 hours) in refrigerator. Drain. Grill as usual


Wheat Dinner Rolls

Recipe By: West Bend
Serving Size: 17

Ingredients:

7 1/2 ounces water
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons dry milk
3 1/2 tablespoons brown sugar, packed
1 teaspoon salt
3 tablespoons butter, cut into 6 pieces
2 teaspoons active dry yeast, 1 1/2 t. rapid rise

Directions:

Place all ingredients in the inner pot of bread machine in order listed. Use Basic Dough Setting; press START. When setting is complete, remove dough from inner pot and place on lightly floured surface. Divide dough into 17 equal pieces (1.5 oz.). Shape into balls. Place on baking sheet, let stand covered about 30 minutes, or until doubled in size. Bake in preheated 350F. oven for 20 to 30 minutes, or until golden brown.

VARIATIONS:

Bow Knots: Prepare dough as directed above, except for shaping into balls. On floured surface, roll dough into 12 ropes approximately 10 inches long. Tie each rope into a knot. Place on greased baking sheet. Let rise and bake as directed.

Clover Leaf Rolls: Prepare dough as directed above, except for shaping into balls. On floured surface, shape dough into 36 balls. Place 3 balls in each cup of greased muffin pan. Let rise and bake as directed. Brush with melted butter. Bake as directed.

Parker House Rolls: Prepare dough as directed, except for dividing dough. On floured suface, roll dough 12 inch round; cut out 12 rolls with 2-inch round cutter. Place on greased baking sheet. Spread each roll with 1/4 teaspoon butter or margarine. Fold in half; press lightly. Let rise and bake as directed.

What's For Dinner Tonight 6/6

(PS: I figured how to cut and paste my recipes- I actually had to use a different browser and then it let me do it just fine)

Beef Teriyaki with Broccoli
Ingredients
1 lb. eye of round steak, about 3/4" thick
3 tablespoons teriyaki sauce (I make my own homemade teriyaki sauce)
1 tablespoon lemon juice
2 teaspoons cornstarch
½ teaspoon ground ginger
1 ½ cups broccoli, chopped
1 small onion, finely chopped
1 clove garlic, crushed
1 small red or green bell pepper, thinly sliced
2 cups cooked brown rice
Method
1. Trim fat from beef steak. Cut beef across grain into 2x1/8-inch slices. Mix Teriyaki sauce, leemon juice, cornstarch, and ground ginger in square 8x8x2-inch baking dish. Stir in beef. Cover and refrigerate at least 10 minutes.
2. Drain beef, reserving marinade. Stir broccoli, onion, and garlic into beef in square dish. Cover tightly and microwave on high 6 to 8 minutes, stirring after 4 minutes, until beef is no longer pink.
3. Stir in bell pepper and marinade. Cover tightly and microwave 2 to 3 minutes or until sauce is slightly thickened and boils. Serve with hot cooked rice if desired.

Prep
- Start to finish: 30 Minutes