Recipes Included On This Page Old Mission Refrigerator Rolls Olive Garden Style Chicken Gnocchi Soup Recipe Olive Garden Tuscan Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Old Mission Refrigerator Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- scalded and cooled 1/2 cup shortening -- melted in milk 1/2 cup sugar 3 1/2 cups flour 2 1/4 teaspoons dry yeast -- (or 1 package) 2 cups flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Make sure the milk/shortening mixture is cooled to no more than 110F. Beat milk/shortening mixture, sugar, 3 1/2 cups flour and yeast at medium speed. Set aside and let rise until double. Stir in 2 cups flour, baking soda, baking powder and salt. Can refrigerate at this point for up to 4 days. Shape into rolls and place in greased pan. Let rise (about 30 to 45 minutes). Bake 12 to 15 minutes at 425F. NOTES. Not only do these taste good, you don't have to knead them AND the dough can be made up to 4 days ahead. Rating: 4 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 24 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 7g Fat (27.6% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 105mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Olive Garden Style Chicken Gnocchi Soup Recipe Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil -- or butter 2 garlic cloves -- minced 1 pound chicken 1/3 cup flour 1/2 carrot -- shredded 1 stalk celery 1/2 cup fresh spinach -- chopped 2 1/2 cups whole milk 1 1/2 cups heavy cream 3 chicken bouillon cubes [I generally use Minor's) Cracked pepper -- to taste 17 ounces Gnocchi -- (from the grocery store) On medium heat, melt butter in a soup pot, add in the garlic and saute; add your chicken and cook through out. Add flour; stir in flour and mix well until the flour is cooked into the chicken. Next add your milk and heavy cream. Then add the veggies (carrots, celery, spinach). Add three bouillon cubes. Add gnocchi last, it takes 3 to 4 minutes to cook throughout. Mix ingredients well until soup thickens, stirring occasionally. Cover and simmer for 10 minutes. Contributed to the FareShare Gazette by Jennie; 21 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List   * Exported from MasterCook * Olive Garden Tuscan Soup (Jennie's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage 1 1/2 teaspoons crushed red pepper 1 large onion -- diced 4 tablespoons bacon pieces 2 teaspoons garlic puree 10 cups water 5 cubes chicken bouillon -- (I use Minor's) 1 cup heavy cream 1 pound potatoes -- sliced 1/4 bunch kale Sauté Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving. Contributed to the FareShare Gazette by Jennie; 20 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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