Grandmama's Sweet Rolls

1 cup milk                              

½ cup sugar                            

1 tsp. salt                               

½ cup shortening                     

1 pkg. yeast                            

3 eggs, beaten

4 ½  cups sifted flour

½ - ¾ cup butter, softened

1 ¼ - 1 ½ cups brown sugar

¾ cup pecans, chopped (more)

1 cup pure maple syrup

Combine milk, sugar, salt, and shortening in a saucepan (or microwave) and heat until shortening melts.  Cool until lukewarm in a large bowl.  Add yeast when the temperature cools to 100 – 110 degrees and let stand 20 minutes.  Add eggs, then gradually add flour to mixture which is beaten until smooth, but soft.  (Use dough hook on a large stand mixer, if possible.)

Knead lightly on floured board and put in greased bowl.  Allow to double in size (1 hour).  While dough is rising, butter 3 – 9 inch cake pans liberally, sprinkle with brown sugar, and then with pecans.

Divide dough into 3 portions.  Roll out to about ¼ - ½ inch thick (rectangular shape) on floured surface.  Spread the surface with butter and sprinkle with brown sugar.  Roll up jellyroll fashion.  Cut 1 inch slices and place in pans.  Allow to double in size.  Pour ½ TBS. of maple syrup over each roll and then add a little extra syrup. 

Bake about 20 minutes at 400 degrees. When the rolls have finished baking, carefully turn pan over onto aluminum foil so that the syrup runs over the rolls.  (Place two pieces of foil on counter in the shape of a “+” to keep the syrup from running onto the counter.)  Rolls can be frozen. 

Cheesy Chicken Asparagus

3 chicken breasts or 2-3 cups of cooked chicken

1 TBS olive oil                  

1 TBS butter                           

½ medium onion, chopped

1 can Cream of Mushroom soup         

1 can Cream of Chicken soup

1 (5 1/3 ounce) can evaporated milk

2 TBS chopped pimentos  

½ teaspoon salt (maybe less)             

¼ teaspoon pepper

2 teaspoons soy sauce

½ pound cheddar cheese, grated

2 bunches of asparagus, washed with ends snapped

breadcrumbs for topping (optional)

Preheat oven to 350. 

Pound chicken breasts between 2 pieces of plastic wrap.  Sauté in 1 TBS olive oil and 1 TBS of butter until just cooked and lightly browned.  Set aside to cool.  (Chop while asparagus and sauce are cooking.)

Add onions to skillet and sauté onions until clear.  Add soups, milk, salt, pepper, soy sauce, pimentos, and cheese.  Cook slowly until cheese is melted. 

Meanwhile, cook asparagus in boiling water for about 10 minutes.  Drain and add cold water to stop the cooking.  Drain well and chop in 1-2 inch pieces.

In a large casserole (9 x 12) layer asparagus, chicken, and cover with sauce.  Top with breadcrumbs, if desired.  Bake for 30 minutes until bubbly.  May make ahead and assemble just before cooking.  Serves 4.

Adapted from the cookbook, Cook and Love It More, a gift from my dear friend, Jan C.  (Published by the Lovett Parent Association, The Lovett School, Atlanta, Georgia)  

Dessert Spread for Apples

1 large (8 ounce) cream cheese

1 small (8 ounce) can of crushed pineapple, drained

2/3 cup of chopped dates

2/3 cup of chopped pecans

Apples

Soften cheese and add all ingredients except apples.  Mix well with a spatula. Allow cheese mixture to chill several hours or overnight to blend flavors.  Stir gently before serving on sliced apples.

This recipe is from Linda G. in Riyadh, Saudi Arabia, 1984.  It was a favorite at our luncheons with Stephanie and Bill.  (Dates and pecans increased from ½ cup to 2/3 cup.)