One-hour Rolls

From: Terri Miller
she says, "This roll recipe really took 1 hour, start to finish, and they were delicious."

One Hour Rolls

2 1/2 Cups milk
1/2 C butter
Warm milk & butter in microwave until butter is melted. Pour into mixer. Add:

1 C. warm water
8 T. sugar
1 1/2 tsp. salt
4 C. flour
4 T. yeast
Mix well with dough hook in mixer. Add:

4 C. flour (or more) until sides of bowl come clean while mixing.

Cover and let raise for 15 minutes. Form into rolls, put onto jelly roll (or other) pan. Raise 15 minutes. Bake at 450 for 10-15 minutes. Brush butter on top of hot rolls if desired. (I like to put butter on the hot rolls because they stay soft and it tastes good!)

Hummingbird Nectar

I have lots of hummingbirds zipping around my EMPTY feeders so I better get to boiling...

1 part sugar
4 parts water

ALWAYS boil the water first to kill any bacteria, then add the sugar and stir until completely dissolved. NEVER add honey because it ferments, and never add food coloring.
Clean your hummingbird feeder regularly to keep it germ-free, mold-free, and flowing smoothly. Use a drop of mild detergent to clean and rinse at least three times.

Oriental chicken cabbage salad

1/2 c. slivered almonds, browned or toasted ( add right before serving)
2 c. cut-up cooked chicken
4 c. shredded cabbage
sunflower seeds
1 pkg chicken flavor Ramon Noodles

First, before everything, take noodles and put in collinder and pour really hot water on top. Let sit.

Dressing: Mix 1/2 c. apple cider vinegar, 1/2 c. oil (I use olive oil), 4 T. sugar, 1 teaspoon salt, 1 pkg Roman noodle seasoning.

Put chicken, cabbage, seeds, and break up the noodles in a big bowl. Add the dressing and stir. sometimes I add a little more cabbage. The salad tastes even better when you serve it the next day. Sometimes I will make it a day ahead of when I need it. Add almonds right before serving.

Stove-top Macaroni and Cheese

from Alton Brown
Good Eats!

On the stovetop start with boiling your water and add:
1/2 pound dry elbow macaroni
(I'm sorry for the weight measurement, I always use my food scale and have never measured it out in cups)

In a seperate bowl mix together:
2 eggs
6 ozs evaporated milk or heavy cream
1/2 tsp hot sauce (optional)
1 tsp dry mustard
1 tsp salt
pinch of pepper

Check the macaroni and if it's done drain it well, put it back in the pan, add 4 tblsp butter, and toss. Put the pan back on low heat and add the egg mixture to the macaroni and butter. Cook it two to three minutes to thoroughly cook the eggs. Add 10 ozs shredded cheddar cheese and stir until melted.