Parker House Rolls

4 3/4 cups all-purpose flour (4 3/4 - 5 1/4 cups) -- divided


1/3 cup sugar

2 envelopes Flesichmann's RapidRise Yeast

1 1/2 teaspoons salt

3/4 cup milk

3/4 cup water

1/2 cup butter or margarine -- divided

1 egg



In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Heat

milk, water and 1/4 cup butter until very warm (120-130 degrees). Gradually

add to dry ingredients. Beat 2 minutes at medium speed, scarping bowl

occasionally. Stir in enough remaining flour to make a soft dough. Turn

onto a lightly floured surface. Knead until smooth and elastic, about 8-10

minutes. Cover; let rest 10 minutes*. Divide dough in half; roll each half

to a 12" square, about 1/4" thick. Cut each square into six (2" x 12")

strips. Cut each strip into three (4" x 2") rectangle. Melt reamining

butter; brush over each rectangle. Crease rectangles slightly off center

with dull edge of knife and fold at crease. Arrange in rows, slightly

overlapping, on greased baking sheets with shorter side of each roll facing

down. Allow 1/4" space between each row. Cover; let rise in a warm, draft

free place until doubled in size, about 30 minutes. Bake at 400 degrees for

13-15 minutes or until done. Remove from sheets; cool on wire rack. Brush

again with remaining melted butter.



Yield: 36 rolls

Creamy Mushroom-Garlic Chicken

1 tbsp. vegetable oil


4 boneless chicken breast halves

1 can Campbell's Cream of Mushroom with Roasted

Garlic Soup

1/2 cup milk



Heat oil in skillet. Add chicken and cook until browned.



Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or

until done. Serves 4.

Mini Apple Crisp

1 medium apple -- peeled and sliced


1 tablespoon all-purpose flour

2 tablespoons brown sugar

1 tablespoon butter

2 tablespoons quick-cooking oats

1/8 teaspoon ground cinnamon

heavy cream - -- (optional)



Place apple slices in a small greased baking dish; in a small bowl,

combine flour and brown sugar; cut in butter until mixture resembles

coarse crumbs; add oats and cinnamon; sprinkle over apple slices; bake,

uncovered, at 350~F for 35 - 40 minutes or until tender; serve with cream,

if desired.

BROCCOLI RICE CASSEROLE

1 Sm. onion, chopped


1/2 c Chopped celery

1 10 oz Pkg. frozen broccoli, thawed

1 tb Butter or margarine

1 8 oz Jar process cheese spread

1 cn (10 3/4 oz.) condensed cream

of

Mushroom soup, undiluted

1 5 oz Can evaporated milk

3 c Cooked rice



In a large skillet over medium heat, saute onion,


celery and broccoli in butter for 3-5 minutes. Stir

in cheese, soup and milk until smooth. Place rice in a

greased 8" square baking dish. Pour cheese mixture

over; do not stir. Bake, uncovered, at 325 degrees for

25-30 minutes or until hot and bubbly.

Hearty Black-Eyed Pea Salad

3 cans (15 ounces each) black-eyed peas -- rinsed and drained


1/2 pound cooked ham -- diced

3 medium tomatoes -- seeded and diced

1/2 cup chopped green onions

1 medium carrot -- chopped

DRESSING:

5 tablespoons olive or vegetable oil

3 tablespoons cider or red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 garlic cloves -- minced

1 tablespoon minced fresh basil -- or 1 teaspoon dried basil

1 teaspoon soy sauce

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon hot pepper sauce



In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside.

Combine dressing ingredients in a jar with a tight-fitting lid; shake well.

Pour over the salad and toss to coat. Cover and refrigerate for at least 1

hour.

SOUTH SEAS CHICKEN and BANANAS

1/4 cup lemon juice


1 can (14 ounces) sweetened condensed milk

1/3 cup milk

1/2 cup flaked coconut

1/8 teaspoon ground cardamom

6 very firm bananas, halved lengthwise

3 cups cornflake crumbs

5 to 6 pounds chicken pieces

3/4 cup butter or margarine, melted, divided

Sliced kiwifruit and starfruit, optional




In a food processor or blender, blend the lemon juice, condensed milk,

milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas

into milk mixture; roll in cornflakes and set aside. Dip chicken into

remaining milk mixture; roll in the remaining cornflakes and place in

two greased 13 in.x9 in. baking pans. Drizzle with 1/2 cup of the

melted butter. Bake, uncovered, at 350* for 1 hour. Arrange bananas

over the chicken. Drizzle with remaining butter. Bake 15 minutes

longer or until chicken juices run clear. Garnish with kiwi and

starfruit if desired. Yield: 6-8 servings.

Hot Ham Sandwiches

3 pounds deli ham (about 40 slices) -- thinly sliced


2 cups apple juice

2/3 cup brown sugar -- packed

1/2 cup sweet pickle relish

2 teaspoons prepared mustard

1 teaspoon paprika

additional sweet pickle relish (optional)



Separate ham slices and place in a slow cooker. In a bowl, combine the

apple juice, brown sugar, relish, mustard and paprika. Pour over ham.

Cover and cook on low for 4-5 hours or until heated through. Place 3-4

slices of ham on each roll. Serve with additional relish if desired.

Grilled Pineapple

1/4 cup maple syrup


3 tablespoons butter (no substitutes) -- melted

1 fresh pineapple

2 tablespoons macadamia nuts or hazelnuts -- chopped and toasted



Combine syrup and butter; set aside. Quarter the pineapple lengthwise,

leaving top attached. Grill, uncovered, over medium heat for 5 minutes.

Turn; brush with maple butter. Grill 5-7 minutes longer or until heated

through; brush with maple butter and sprinkle with nuts. Serve with

remaining butter.



Ready in 30 minutes or less.