Recipes

Quick Rolls

1 cup scalded milk
2 Tbsp. butter
1/4 cup sugar
1 egg
1 tsp. salt
1 pkg. yeast
1/4 cup lukewarm water
1/4 tsp. sugar
4 cups flour

Dissolve yeast in water and 1/4 tsp. sugar. Add butter, 1/4 cup sugar, and salt to milk. cool to lukewarm. Add egg, softened yeast, and 1 1/2 cups flour. Beat 2 minutes with electric beater. Add remaining flour to make dough stiff enough to handle. Dough may be stored in the refrigerator until wanted. 2 1/2 hours before needed, turn onto slightly floured pastry cloth or board. Shape as desired. Arrange in buttered pans. Cover and let rise until double in bulk (about 2 hours). Bake in hot oven (425 F) 12-20 minutes, according to size of rolls. Makes 24-30 rolls.

Raspberry Jello Salad

I usually double this recipe and make it in a 9x13 pan.

1 small pkg. raspberry jello
1 1/4 cups boiling water

1 10-oz pkg. frozen raspberries in syrup (if you can find it--I usually end up using a 12-oz. pkg with no syrup)
1 cup can crushed pineapple, undrained

Add boiling water to raspberry jello and stir 'til completely dissolved. Add frozen raspberries and crushed pineapple (including juice). Refrigerate.

Turkey

This is from a Deseret News article published November 20, 2001, reporting on a project conducted by Utah State University Extension.

"Take the turkey from the freezer and remove plastic wrap. Put frozen turkey in a shallow pan and cover with a foil tent. The edge of the foil should hang loosely around the turkey. Put the frozen bird in the oven and turn it to the desired temperature (see chart below). Just figure out how big your bird is and what time you want to serve it, and do the math from there.


During the last 15-30 minutes of cooking, remove the foil tent and turn the oven up to 400 degrees so the turkey browns on top. Use a meat thermometer to assure the bird reaches 170 degrees in the thickest part of the breast and 180 degrees in the thigh."

Bird Size (pounds)	Minutes per pound
	250 degrees	325 degrees
10	57	39
12	56	37
14	54	34
15	52	32
18	54	30