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Sausage Bread
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3 pkgs. crescent rolls
1 lb. Bob Evans ground sausage,
regular
1 lb. Bob Evans ground sausage, hot
3 eggs (save part of one for brushing
tops)
1/4 lb. grated cheddar cheese
1/4 lb. Swiss cheese
1 tsp. each oregano, Parmesan cheese
& garlic powder |
Cook sausage; drain well. Mash fine. Add eggs, cheeses and
spices. Put 2 strips from one package of rolls side by side to make
rectangle. Seal all seams well. Put 1/3 mixture on roll.
Roll lengthwise and seal ends. Put seam side down on baking sheet.
Brush with egg. Repeat with other packages. Bake 20 minutes
at 350 degrees or until light brown. |
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Pizza Bread
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1 lb. ground beef
2 tsp. minced onion (or 1/2 c.
chopped onion)
1 tsp. garlic salt
1/2 tsp. pepper
1 1/2 tsp. each oregano, basil & thyme
2 c. mozzarella, grated
2 1/2 c. tomato sauce |
Cook meat, onions and garlic salt until browned. Add spices and
tomato sauce. Toast bread. Spoon on meat mixture. Sprinkle
on cheese. Put in 400 degree oven until cheese melts. Add sliced
ripe olives and mushrooms if desired. |
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Corn Bread Pizza
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1 1/2 lb. hamburger (or more)
1/2 c. onion chopped fine
1/2 c. or less green peppers
2 cloves garlic (minced or pressed),
can use garlic powder or garlic
salt
2 tsp. chili powder
15 oz. tomato sauce
1/2 tsp. oregano
Salt and pepper to taste
Small box corn bread mix - Jiffy
1 c. finely grated Mozzarella |
Brown meat, onions, green peppers. Pour off fat, add garlic, tomato
sauce, chili powder, oregano and salt and pepper. Cook for
15 minutes. Mix cornbread as it says on box, pour in a long greased
pan. Spread hamburger mixture over cornbread. Bake in 400 degrees
for 15 minutes. Take out, sprinkle cheese on top. Bake 10 minutes
more. |
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Corn Bread "Shortcake"
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3 tbsp. bacon drippings
1/2 c. yellow cornmeal
3/4 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1 egg, beaten |
Melt 1 tablespoon of bacon drippings in a 9pinch-square baking pan.
Place in oven at 425 degrees. Mix cornmeal, flour, sugar, baking
powder and salt. In a separate bowl, mix milk with melted butter
and 2 tablespoons melted bacon drippings. Let cool to tepid and beat
in egg. Add milk-egg mixture to dry ingredients. Stir only
until blended. Working quickly, pour batter into hot pan in the oven.
Bake 20 to 22 minutes, or until golden. Cut into 8 pieces.
When ready to use, cut each slice in half horizontally, as for shortcake.
Makes 4 to 6 servings. |
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Touch of Honey Bread
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2 1/2- 3 c. flour
1 c. oat bran hot cereal, uncooked
1 pkg. dry yeast
1/2 tsp. salt
1 1/4 c. water
2 tbsp. honey
2 tbsp. margarine |
Combine 1 cup flour, oat bran, yeast and salt. Heat water, honey
and margarine until very warm (120-130 degrees F.). Add to dry ingredients.
Beat until moistened. Continue beating 3 minutes. Stir in enough
remaining flour to form a stiff dough. Knead on lightly floured surface
8-10 minutes until smooth and elastic. Place in greased bowl.
Cover and let rise in warm place 30 minutes or until doubled. Punch
down. Shape into loaf. Put into greased loaf pan. Let
rise until doubled. Bake in preheated 375 degree oven 35-40 minutes.
Cool 1 hour before slicing. |
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Ham 'N Cheese Supper Bread
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2 c. Bisquick baking mix
1 c. cut up fully cooked smoked ham
3 tbsp. instant minced onion
2 eggs
2/3 c. milk
2 tbsp. vegetable oil
1/2 tsp. prepared mustard
1 1/2 c. shredded Cheddar cheese
(about 6 oz.)
2 tbsp. sesame seed
3 tbsp. margarine, melted |
Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches.
Mix baking mix, ham, onion, eggs, milk, oil, mustard and 3/4 cup of the
cheese. Spread in pie plate. Sprinkle with remaining cheese
and the sesame seed. Pour margarine evenly over top. Bake until
wooden pick inserted in center comes out clean, 35 to 40 minutes.
Cut into wedges; serve immediately. 6 to 8 servings. |
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Onion Bread
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1 egg white
1 pkg. dry yeast
1 tsp. sugar
1 1/2 tsp. salt
3 to 3 1/4 c. unsifted flour
1 tbsp. oil
1 c. lukewarm water
6 slices bacon
2 med. onions, sliced
1/2 tsp. salt
Pepper
1 egg yolk
1 c. sour cream |
Mix yeast and sugar in water, let set until foamy. Beat egg white,
add yeast mixture, 1 1/2 teaspoons salt and oil. Mix in flour to
make a stiff dough, knead. Place dough in greased bowl and turn to
grease top, let rise 1/2 hour. In the meantime prepare topping.
Cut bacon into small pieces, fry until fat is translucent. Add onions
and fry until limp. Sprinkle with salt and pepper and remove from
heat. Punch down dough and press into a lightly greased 12 inch pizza
pan. Sprinkle onions and bacon on top. Bake in a 400 degree
oven 20 minutes. Blend egg yolk and sour cream. Pour over onions
and bacon, bake 10-15 minutes or until golden and sour cream is set.
Serve warm. Serves 8. |
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Monkey Bread
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4 (10 count) cans Pillsbury buttermilk
biscuits
1 c. sugar
2 tbsp. cinnamon
1 stick melted butter |
Quarter biscuits. Place in large bowl. Add sugar and cinnamon;
cover and shake until well coated. Pour in Bundt pan and pour melted
butter over biscuits evenly. Bake at 350 degrees for 30-35 minutes. |
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