Favorite Recipes

Many of the recipes I use regularly and include in my menu plans are from the cookbooks I’ve collected over the years. I could probably find a version online, but wanted to post them here so that I can add any notes or variations that I’ve developed. I will also try to post a photo, but please understand that it’s just me and a point and shoot–no high foodie art here!

Grandma’s Sweet Yeast Rolls

–from the Kitchen of Dorothy Stahl

I grew up with these yeast rolls gracing the table of almost every family dinner. They’re very easy to make and very good to eat.

Sweet Yeast Rolls

1 packet active dry yeast (or 2 tsp instant yeast)

1 cup lukewarm water

4 T. melted butter, cooled to room temp.

1/4 c. sugar

1 tsp. salt

2 eggs, lightly beaten

Enough flour to make a stiff dough

Dissolve yeast in warm water and set aside. Combine sugar, butter, eggs and salt. Add to yeast. Stir in enough flour to make a stiff dough, turn out onto floured surface and knead. When dough is elastic and smooth, place in a lightly oil bowl and cover with a warm, damp towel. Let rise in a warm spot until doubled in size. Shape into rolls and let rise again until doubled. Preheat oven to 375 and bake for 20 minutes. If desired, brush rolls with melted butter before and after baking. Crust will be dark brown and shiny. Makes 24 rolls.

Dreamy White Beans with Olive Oil, Garlic and Herbs

–from Mollie Katzen’s Vegetable Heaven

Dreamy White Beans, Green Beans & Whole Wheat Bread

INGREDIENTS

2 c. dried white pea or navy beans, soaked (or 4 15 oz cans, rinsed and drained)

2 large sprigs rosemary

About 12 sage leaves, tied together with a bag tie or string

1 1/2 T. minced garlic

1 1/4 t. salt (or to taste)

Freshly ground black pepper

OPTIONAL TOPPINGS

Extra Virgin Olive Oil

Balsamic Vinegar

Minced Parsley

1. Place the soaked, uncooked beans in a large pot and cover with water by 2 inches. Add the rosemary and sage and bring to a boil. Lower the heat and simmer until tender, about 30 minutes. If you are using canned beans, place them in a pot with 2 cups cold water and the herbs, bring to a boil, then lower the heat and simmer for 30 minutes. Remove and discard the herbs, and drain the beans, saving the water.

2. Add the garlic to the hot beans. Mash or partially puree some of the beans, using some (or all) or their cooking water, until they acquire a smooth, thick consistency. (the amount of water is flexible, so do this according to your own judgement.)

3. Season to taste with salt and a generous amount of freshly ground black pepper. Serve topped with a drizzle of extra virgin olive oil, a small splash of balsamic vinegar, and a sprinkling of minced parsley, if desired.

Yield: About 6 servings

Preparation Time: 40 minutes (10 minutes active work)