I Knead You Now ( Peach Whirligigs)

I learned how to knead dough for this recipe. Utube is a wonderful tool

PEACH WHIRLIGIGS

1 can (29 oz) sliced peaches
1 tbsp tapioca
1 1/3 cup Bisquick
2 tbsp sugar
2 tbsp butter or margarine, melted
1/3 cup milk
2 tbsp butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon

Heat oven to 425 degrees.
Combine peaches (with syrup) and tapioca in saucepan and cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir one minute. Keep hot, stirring occasionally.
Combine baking mix, 2 tbsp sugar, 2 tbsp melted butter and milk to a soft dough. Gently smooth dough into a ball on well-floured cloth-covered board. Knead 8 to 10 times.
Roll dough into 9 inch square and spread with 2 tbsp melted butter. Mix 1/4 cup sugar and cinnamon; sprinkle over square. Roll up; seal well by pinching edge of dough into roll.
Pour peach mixture into 8 x 8 inch Pyrex baking dish. Cut roll into 1 inch slices and place cut side up on hot peach mixture. Bake 20 to 25 minutes in 425 oven.

Be Prepared -Cheese Schnitzel

Always read the whole recipe before you start. Otherwise, what you think will take you only a half an hour may turn out to be two and half hours. The recipe below says to refrigerate the cutlets for two hours. You really don't need to. I put them in the refrigerator for about 40 minutes. I used a combination of butter and olive oil when I cooked the cutlets. We squeezed a little lemon on the cutlets, too.
I made baked potatoes on the grill and sauteed green beans with onion and garlic.

CHEESE SCHNITZEL


6 chicken thighs
Salt and pepper
2 tbsp lemon juice
1 egg
1 tbsp cold water
2 tbsp cooking oil
1/2 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup flour
6 tbsp margarine


De-bone chicken thighs and pound between wax paper to form cutlets. Salt and pepper and sprinkle with lemon juice, both sides. Let stand 30 minutes. Blend egg, water and oil and set aside. Combine crumbs and parmesan cheese and set aside. Coat cutlets with flour. Dip in egg mixture and allow excess to run off. Coat with cheese mixture and refrigerate for 2 hours.


Melt half of margarine in large skillet. Cook 2 or 3 cutlets at a time over medium heat. Do not crowd meat in skillet. Brown each side about 3 minutes. Place in warm oven while cooking remaining cutlets.





Serve with buttered noodles.
May be wrapped in foil and frozen. To reheat, remove foil, place on cookie sheet and heat in 400 degree oven about 17 minutes or until oil bubbles around edges.

What's Your Beef? (Beef Rolls)

It's been a while since I've posted a recipe from Mom's and Dad's cookbook. Since I have a break from travel, I'll be able to start back on this project. I actually prepared this recipe Saturday afternoon and we had it for Sunday dinner. The prep time was about 15 minutes. I only used one can of the mushroom soup.

BEEF ROLLS

1 lb ground beef
1/2 cup crushed potato chips
1/2 cup onion, chopped
1 tbsp A-1 Sauce
1 tsp Worcestershire sauce
1 egg
Salt and pepper
2 tsp (divided) Lipton's Onion Soup Mix
1/4 cup water
2 cans (10 oz ea) mushroom soup



Mix 1 tsp Lipton's Onion Soup Mix with 1/4 cup water and 2 cans mushroom soup; set aside. Combine and mix well all remaining ingredients. Form into 6 oblong rolls and place in a greased 2 quart casserole.



Pour the mushroom soup mixture over the meat rolls.










Bake uncovered in a 350 degree oven for 1 to 1 1/4 hours.

The recipe recommends to serve this with buttered noodles. Instead, Carol made a delicious butternut squash. We also had some of our home made apple sauce.