TD Recipe Collection 8th Edition (with links)

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and predecessors

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Credits are on the front cover.

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If someone (busbeepbeep?) can convert this to pdf format, email it to me at stadrat(at)gmail.com and I will post that here too.

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email sent

Cajunate's
SOFT SWEET LIGHT ROLLS

Author: Joyful Homemaking
Cook time: 15 mins

INGREDIENTS
2 packages or 2T yeast
½c warm water
2 tsp. sugar
1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil
¾ cup sugar
3 tsp. salt
7 to 8 cups flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)


INSTRUCTIONs

Put in bowl together to let yeast activate: the yeast, ½ cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: ¾ sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.You need a pan with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about ¾ inch apart in pans.
This should make 2½ dozen rolls.
Cover and let raise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.

Italian Vegetable Soup

Servings Prep Time
8-10 servings 8minutes

Cook Time
22minutes

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients

1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added

Instructions

Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

email me: stadrat (at) gmail.com

What recipe format does Paprika use? I can give you most types.

Anyone got a recipe for that brown enchilada gravy they served at Cuco's?

I wonder this too, I have wanted to recreate this as well. I remember lots of cumin flavor