Lion House Orange Rolls

2 cups warm water (110-115 degree’s)
2/3 cup dry milk
2 TBS yeast
2 tsp salt
1/4 cup sugar
1/3 cup butter, shortening or margarine
1 egg
5 – 5 1/2 cups flour

1/2 cup butter, melted
Zest from two oranges
1/4 cup sugar
1 recipe Orange Icing (see below)

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size.

Roll dough to rectangle about 1/4 inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing

1 1/2 cups powdered sugar
2 TBS freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 TBS heavy cream, or 2 TBS half and half

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.

Holiday Jello Salad

3 oz Jello packets:
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

1 1/2 cartons sour cream

For each layer, do the following:

Add 1 cup boiling water to jello. When it is dissolved, pour ½ cup into separate dish and set aside. In the remainder, add 2 TBS water and pour into rectangle pyrex. Put in fridge. When set up, add 1/2 cup sour cream to the remaining 1/2 cup of jello. Mix thoroughly with a wire whip. Pour over the clear set of jello and chill. Do this with each different flavor of jello starting with the black cherry to lime, in order.

Start the night before to allow plenty of time for set up. The first 2-3 layers go quickly, but the last few layers take longer to set up.

HINT: If the jello for the sour cream starts to set up on the counter, put it in the microwave for a few seconds to melt again before adding the sour cream.

Orange Cream Fruit Salad

(Found on allrecipes.com)

• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can sliced peaches, drained
• 1 (11 ounce) can mandarin orange segments
• 2 bananas, sliced
• 1 apple - peeled, cored and sliced
  

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Makes 10 servings

Easy Chicken & Pasta

From: Campbell's Kitchen

Prep/Cook: 25 minutes

Serves: 4

Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.

Ingredients:

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
2 1/4 cups water
1/2 tsp. dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew-shaped pasta

Grated Parmesan cheese

Directions:

HEAT oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.

ADD soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 min. over medium heat, stirring often.

ADD chicken. Cook 5 min. or until pasta is done, stirring often. Sprinkle with cheese.

NOTE: I used chicken broth (because I needed to use it up) instead of water and it tasted great! I also added more basil to taste because I love basil!! I also just cut up some carrots and added frozen broccoli ( I didn't use the mixed veggies that is called)