Everything is BEEFLESS on this page.
Bessie does not like eating her own kind. These are some of her favorite dishes. Hey kids! Make sure to have adult supervision at all times!
Chicken Pasta Salad I |
 |
|
"Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad."
Ingredients:
12 ounces rotini pasta 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips 1/4 teaspoon lemon pepper | 1/4 teaspoon garlic powder 4 ounces crumbled feta cheese 4 roma (plum) tomato, diced 1/4 cup Italian-style salad dressing |
Directions:
| 1. | In a large pot with boiling salted water cook pasta until al dente. Drain. |
| 2. | Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces. |
| 3. | In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese. |
| 4. | Serve with Italian dressing poured over top of pasta. |
Slow Cooker Chicken Taco Soup |
 |
|
"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!"
Ingredients:
1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with | green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) |
Directions:
| 1. | Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. |
| 2. | Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. |
General Tsao's Chicken II |
 |
|
"Orange zest and peanut oil join whole dried chiles in giving this version of General Tsao's Chicken its distinctive flavor."
Ingredients:
4 cups vegetable oil for frying 1 egg 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon white sugar 1 pinch white pepper 1 cup cornstarch 2 tablespoons vegetable oil 3 tablespoons chopped green onion 1 clove garlic, minced | 6 dried whole red chilies 1 strip orange zest 1/2 cup white sugar 1/4 teaspoon ground ginger 3 tablespoons chicken broth 1 tablespoon rice vinegar 1/4 cup soy sauce 2 teaspoons sesame oil 2 tablespoons peanut oil 2 teaspoons cornstarch 1/4 cup water |
Directions:
| 1. | Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). |
| 2. | Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. |
| 3. | In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. |
| 4. | Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. |
Buffalo Chicken Dip |
 |
|
"Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes just like Buffalo chicken wings."
Ingredients:
2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) | 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers |
Directions:
| 1. | Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. |
|
Chicken, Garlic, and Sundried Tomato Pasta |
 |
|
"Here is a simply delicious blend of chicken and sun dried tomatoes in a garlic-infused cream of chicken soup sauce enriched with Romano cheese. Toss with freshly boiled farfalle pasta for a very pleasing main dish."
Ingredients:
|
1 (16 ounce) package farfalle pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup milk
1 tablespoon dried parsley |
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken
breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated
in water
2 tablespoons grated Romano cheese |
Directions:
| 1. | In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. |
| 2. | Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese. |
| 3. | Toss cooked and drained pasta with chicken sauce. Serve warm. |
|
Chicken Breasts with Lime Sauce |
 |
|
"Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it."
Ingredients:
|
4 skinless, boneless chicken breast
halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil |
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed |
Directions:
| 1. | Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes. |
| 2. | Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm. |
| 3. | Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately. |
|
Hawaiian Chicken I |
 |
|
"Teriyaki chicken laden with pineapple is served with a spicy, sweet pineapple-soy dipping sauce. Aloha!"
Ingredients:
|
6 skinless, boneless chicken breast
halves
2 cups teriyaki sauce, divided
6 pineapple rings
1/2 cup butter, melted |
3/4 cup packed brown sugar
3/4 cup soy sauce
3/4 cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce |
Directions:
| 1. | Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight. |
| 2. | Preheat a grill for high heat. |
| 3. | Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter. |
| 4. | In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping! |
|
Grilled Chicken Salad with Seasonal Fruit |
 |
|
"This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry."
Ingredients:
|
1 pound skinless, boneless chicken
breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced |
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and
torn
1 cup sliced fresh strawberries |
Directions:
| 1. | Preheat the grill for high heat. |
| 2. | Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice. |
| 3. | Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside. |
| 4. | In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. |
| 5. | Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve. |
|
Hawaiian Chicken II |
 |
|
"Chicken baked in an ever-popular sweet and sour sauce enhanced with orange juice, sugar and wine."
Ingredients:
|
1 (10 ounce) jar sweet and sour sauce
1 cup packed brown sugar
1/2 cup orange juice |
4 tablespoons white wine
1/4 cup butter, melted
4 skinless, boneless chicken breasts |
Directions:
| 1. | Preheat the oven to 400 degrees F (200 degrees C). |
| 2. | In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well. |
| 3. | Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken. |
| 4. | Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze. |
|
Spicy Chicken Soup |
 |
|
"A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream."
Ingredients:
|
2 quarts water
8 skinless, boneless chicken breast
halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped |
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced
tomatoes
1 (14.5 ounce) can whole peeled
tomatoes
1 (10.75 ounce) can condensed tomato
soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn,
drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream |
Directions:
| 1. | In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. |
| 2. | In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. |
|
Chicken and Sun-Dried Tomato Bruschetta |
 |
|
"Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!"
Ingredients:
|
2 skinless, boneless chicken breast
halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese |
8 sun-dried tomatoes, packed without oil,
chopped
1 (1 pound) loaf focaccia bread, cut into
1/2-inch thick slices
1/4 cup olive oil |
Directions:
| 1. | Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. |
| 2. | Preheat the grill for high heat. |
| 3. | Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. |
| 4. | In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. |
| 5. | Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve. |
|
Southwestern Egg Rolls |
 |
|
"An assortment of traditional Southwestern-style ingredients are wrapped inside small flour tortillas and deep fried."
Ingredients:
|
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach,
thawed and drained
2 tablespoons diced jalapeno peppers |
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying |
Directions:
| 1. | Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. |
| 2. | Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. |
| 3. | Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. |
| 4. | Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. |
| 5. | Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. |
| 6. | In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving. |
|
Chicken Pot Pie IX |
 |
|
"A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal."
Ingredients:
|
1 pound skinless, boneless chicken
breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour |
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts |
Directions:
| 1. | Preheat oven to 425 degrees F (220 degrees C.) |
| 2. | In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. |
| 3. | In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. |
| 4. | Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. |
| 5. | Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. |
|
Grilled Chicken Burgers |
 |
|
"A nice break from typical hamburgers and much healthier for you. These chicken burgers are flavorful, fairly simple to make, and quite delicious. I serve these burgers on chive biscuits with tomato chutney. Eat to your hearts content!"
Ingredients:
|
1 onion, chopped
2 teaspoons minced garlic
1 red bell pepper, chopped
1 cup fresh sliced mushrooms
1 tomato, seeded and chopped
2 carrots, chopped |
2 pounds ground chicken
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Old Bay ™ Seasoning
kosher salt to taste
black pepper to taste |
Directions:
| 1. | Preheat an outdoor grill for medium heat and lightly oil grate. |
| 2. | Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely. |
| 3. | In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties. |
| 4. | Grill over medium heat for 5 to 6 minutes per side, or to desired doneness |
|
Chicken, Feta Cheese, and Sun-Dried Tomato Wraps |
 |
|
"A mixture of grilled chicken, feta, and spinach is wrapped in a flour tortilla and grilled. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!"
Ingredients:
|
2 (4 ounce) skinless, boneless chicken
breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water |
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing |
Directions:
| 1. | In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours. |
| 2. | Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices. |
| 3. | Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done. |
| 4. | Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy. |
|
Shrimp Deviled Eggs |
 |
|
"Deviled eggs are stuffed with a creamy shrimp and green onion filling for a fresh appetizer or snack."
Ingredients:
|
12 eggs
2 teaspoons butter
1 cup small salad shrimp
1 green onion, chopped
1 pinch garlic powder |
1/2 cup mayonnaise, or to taste
1 teaspoon mustard
1/4 cup sweet pickle relish, drained
1 dash hot pepper sauce (optional)
1 tablespoon chopped fresh parsley, or
as needed |
Directions:
| 1. | Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork. |
| 2. | Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag. |
| 3. | Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving. |
French Onion Soup Gratinee
Rated: 
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
"About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!"
Ingredients:
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to
taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices,
room temperature
1/2 cup shredded Asiago or mozzarella
cheese, room temperature
4 pinches paprika
Directions:
1.Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.2.Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.3.Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.4.Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.5.Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
Sweet Dinner Rolls
Rated: 
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 16
"This basic homemade dinner roll recipe is the only one you'll ever need. It makes soft, sweet dinner rolls, and can also be used for cinnamon rolls."
Ingredients:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Directions:
1.Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.2.When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).3.Bake in preheated oven for 10 to 15 minutes, until golden.
More recipes coming soon!
