There’s just nothing like freshly baked rolls to warm the table. No time like the present to serve up some great rolls to soak up the turkey gravy. This festive BUTTERHORN ROLL recipe is one you don’t need to kneed, you can let them rise overnight….that we like!

INGREDIENTS:
1 cup shortening
1 cup milk
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, softened

DIRECTIONS:
Melt and cool the shortening and milk. Dissolve the yeast
and 1 teaspoon of the sugar in the warm water. Beat the eggs,
1/2 cup sugar and salt together. Combine the milk mixture,
yeast mixture and egg mixture. Sift the flour and baking
powder together and add to the wet mixture. Stir until
combined then cover and refrigerate overnight. Divide dough
into fourths and roll out on a floured surface. Spread top
surface of the rolled out dough with the soft butter. Cut
triangles (pie piece shaped) pieces and roll up from larger
to small end. Place rolls on a baking sheet and allow to
rolls to rise for 3 to 4 hours. Bake rolls in a preheated
400 degree oven for 5 to 8 minutes.

Makes 32

Cleaning The Tracks Of Shower Doors:

Use hydrogen peroxide in shower door tracks to loosen the
hardened scum. When it bubbles up, run a cotton swab along
the track and flush with glass of water.

All Steamed Up!

Wipe a little glycerin (available in drug stores) on
windows and bathroom mirrors and wipe with a soft cloth
to keep them from steaming up. Also if you have a fan
in the ceiling run that while filling the tub or taking
a shower they won’t steam up either

A large part of the polulation of people look forward on Thanksgiving to having the same popular dishes each year… that’s one of the things that make it traditional so don’t go pulling out all the favorites for all kinds of new stuff all at once. I recommend either replacing one or two dishes each time, or trying some “TWISTS” on the traditional favorites like this great CHEESY CREAMED CORN CASSEROLE instead of plain corn. Ultimately, it’s the actual point of gathering together that matters most.

INGREDIENTS:
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 16-ounce can creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

DIRECTIONS:
In a medium saute pan, heat 2 tablespoons of butter over medium
heat. Add onion and peppers and cook until softened, stirring
occasionally. Remove from heat. Combine remaining 6 tablespoons
butter, eggs, and sour cream in a large bowl. Whisk together
until smooth. Mix in corn, cornmeal, salt and pepper. Stir in
cheese, onion and peppers. Turn into a 2-quart buttered baking
dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes,
until puffed and golden.

INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion (optional)
3 (10 ounce) packages frozen chopped broccoli
1 small jar chopped pimento
8 ounces shredded sharp Cheddar cheese
salt & pepper to taste
2 pinches paprika

DIRECTIONS:
Preheat oven to 350 degrees. Butter a 13×9x2 inch baking dish.
In a medium mixing bowl, whisk together condensed soup,
mayonnaise, beaten egg, and, if desired, chopped onion. Place
frozen broccoli in a very large mixing bowl and break up the
pieces. Pour soup-mayonnaise mixture on top of broccoli and mix
well. Add pimento and cheese, mix well. Pour mixture into
prepared baking dish and smooth top of casserole using a spatula.
Sprinkle lightly with paprika plus salt & pepper if desired.
Bake at 350 degrees for 45 minutes to 1 hour. Serve hot.

INGREDIENTS:
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c  Butter

DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.

INGREDIENTS:
1 pkg. onion soup mix
1/4 tsp. paprika
1/2 tsp. cayenne pepper to taste
1 tsp. garlic powder, or 3 cloves fresh garlic, finely chopped
1/2 tsp. oregano
1/2 tsp. basil
2 lb rump roast

DIRECTIONS:
Combine soup mix and spices with 3 cups water in a
roasting pan Add roast and bake at 350 degrees for 3 hrs.
Turn roast once and baste with juices often.

INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings
2 cups crushed potato chips
1/2 cup melted butter

DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9×12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown.

INGREDIENTS:
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, in 1/4 cup water
1 bunch green onions, finely chopped
1 pound of cooked crabmeat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

DIRECTIONS:
Heat soup, undiluted, and mix in the cream cheese. Stir
in softened gelatin and blend well. Fold in remaining
ingredients and pour into a lightly-oiled mold. Chill
until firm and serve with your favorite crackers and
watch the reactions!

INGREDIENTS:
2 10 ounce packages frozen strawberries, defrosted
1 6 ounce can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins
6 gummy worms

DIRECTIONS:
Mix the strawberries and lemonade concentrate in a blender
until smooth and thick. Gradually add ginger ale. Transfer
the beverage to a punch bowl. Stir in any remaining ginger
ale and the raisins. Place the gummy worms on the rim of
the bowl for a swampy effect.

YIELD: 10 Servings

It is great to be a kid during Halloween. You get to have lots of candies from your neighbors that you will enjoy throughout the rest of the week. As a parent, you should know and teach your children some safety tips.

First, the costume you make or purchase must be flame resistant. Make sure that this is not too long because they could trip and fall. To check, make them walk around the house and ask if the length is okay.

When they are going out, make sure they have their loot bag in hand and labeled so no one will get it by mistake.

Never let your kids go trick or treating alone. They should be accompanied by an adult. If the parents can’t do it, assign someone older to go with them. You can also check if the neighborhood committee has plans to do this in groups so your child is able to go with them.

When your children go around the neighborhood, tell them never to knock or enter the house of someone they don’t know.  They should only visit houses of people you or they know personally. If the house they are visiting has a lighted jack lantern, tell them not to go near it because their costume could catch fire if they get too close.

If the house they are going to does not have the porch light on, it means that no one is home so they should just move on.

They must also never accept candies from strangers since they may bump into a few of them while they are walking down the street.

So it is not too late, make sure that they go trick or treating only in the later afternoon or evening. If the sun has already gone down, tell them to only walk in streets that are well lit. Before they cross, make sure that they look both ways and walk. Never run.

As an added precaution, let your kids wear reflective tape or carry a flashlight so drivers will be able to see them when they are crossing the street.

With all the excitement going on, your kids might want to take some shortcuts to get to the next house. Since it is dark, tell them not to do it and just stick to the main road.

Your kids should also be given a few quarters or maybe a cellular phone. Who knows, they may need you to pick them up.

You should give specific instructions as to what time your children must return home. Once they arrive, welcome them and then examine all their goodies. You are not doing this to get your share of the loot but to check if these are safe to eat. There have been instances in the past where candies handed out were tainted and some kids ended up in the hospital. If you don’t want your child to be a victim, examine each one carefully. If everything checks out, give it back and let them enjoy it.

Halloween is supposed to be fun especially for the kids since it is not everyday that they can go out, wear a costume and bring home a lot of goodies. As a parent, make sure that you have done everything possible to make them understand the dangers of going out at night so they will be able to come home safely.