Glazed Orange Rolls

GLAZED ORANGE ROLLS

4-1/4-4-1/2 cups flour

1 pkg yeast

1 cup milk

1/2 cup sugar

3 T butter

3 eggs

6 T butter, softened

1/2 cup sugar

1-12 te shredded orange peel

1-1/2 cup sifted powdered sugar

2-3 T orange juice

In mixer bowl, combine 2 cups flour and yeast.  Heat milk, 1/2 cup sugar, 3 T butter and 1/2 t salt til warm stirring to melt butter

Add to dry mixture; add eggs, Beat at low for 1/2 minute,  Beat 3 minutes at high.  Stir in enough remaining flour to make moderately soft dough.  Knead til smooth.  Place in grated bowl; turning once, Cover; let rise til double 1-2 hours.  Punch down divide in half. Cover and rest 10 minutes

Roll each half into 12x8” recgtangle. Combine 6 T butter, 1/2 cup sugar and peel; spread over dough. Roll up.

Slice into 12 rolls.  place in muffin pans

Cover and let rise til double.  Bake at 375 for 15-20 minutes.

Combine powdered sugar and OJ for glaze. Drizzle.  Makes 24

Great BEEF STEW. America Test Kitchen

3 lb beef chuck roast, cut into 1-1/2" cubes.  Season generously with salt/pepper.
3 T oil
1/4 t. salt
2 med onions, chipped
3 cloves garlic minte
3 T flour
1 cup cranberry juice
2 cup beef broth
2 bay leaves
4 med red potatoes, 1" cubes
4 large carrots, sliced
1 cup frozen peas

Heat 1 T oil in pan  and Brown mean in 2 batches.
add a bit more oil to coat pan, scraping up the bottom of the pan
Add garlic, stir in flour and cook til lightly colored, 1-2 minutes

Add cranberry juice and beef broth.  Simmer and then add beef

Heat to low and cover for 1 hour.

Add potatoes and carrots.  cook uncover for 1 hour

Add peas and cover for 5 minutes

FINALLY...AN AMAzING CHICKEN SOUP IN PRESSURE COOKER! from Am Test Kitchen

1 T veg oil
1 onion, chopped fine
3 cloves garlic. minced
1 t thyme
8 cups watr
4 carrots, sliced
2 celery stalks, sliced
2 T soy sauce
4 lb chicken, remove giblets..season with salt and pepper inside and out
salt/pepper
4oz egg noodles


in a pressure cooker

Heat the veg oil on med.
Cook the onion for 5 minutes, stirring
add garlic cloves for 30 seconds
add 1 t. thyme

Add 8 cups water, carrots, celery and soy sauce

Place the chicken, breast side up.

Add the lid and turn onto high til pressure meets. Keep it on a low steady steam by adjusting temps as you go.

Turn off heat.

Use the quick release and shake a bit.

Remove chicken and set til cool...pick off the meat in pieces.

Bring broth to boil and add 4 oz egg noodles for 5 minutes.

Add chicken pieces.  Top wit 1/4 cup chopped parsley

Season as needed.