Copycat White Castle Burgers

Copycat White Castle Burgers
Ingredients
1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices (you can use Kraft Singles or sliced Velveeta cheese.. )
Instructions
In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

CHILI CHEESE DOG CASSEROLE

Ingredients :
2 (15 oz.) cans chili with beans
1 (16 oz.) package hot dogs
8 (8-inch) flour tortillas
1 (8 oz.) package cheddar cheese, shredded
 

Directions :
Preheat oven to 425 F. Spray a 9 X 13-inch baking dish with oil and spread 1 can of chili over the bottom . Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili layer. Top with remaining can of chili and sprinkle with cheese. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve hot.

Raised Doughnuts

Raised Doughnuts

2 pkgs yeast
1/2 c warm water to dissolve yeast
3/4 c warm milk
4 c flour
1/4 sugar
1/3 c shortening
2 eggs
salt

_ Dissolve yeast in warm water. Combine dry ingredients in a separate bowl. Make a well in center and add eggs and milk. Pour in yeast mixture and turn out onto floured surface.
Knead 10 min let rise to double in size.
Roll out and cut. let rise a second time and fry in hot oil.

Fool proof biscuits for beginners

Fool proof biscuits for beginners.

2 cups self rising flour.1 cup buttermilk 1/3 cup solid shortening. I use lard. Use what you got.

Sift the flour into a big bowl. Make a hole in the middle of the flour. Put the shortening in the hole and add half the buttermilk. Work the shortening and milk together, bringing in the flour to the mix gradually. If the mixture gets to dry, add more milk as you go. You may not use all the milk. Do this quickly until you incorporate all the flour. You want the consistency of mashed potatoes. . . Soft but not runny.

Turn this out on a floured wax paper or parchment, or whatever you use to knead bread. You do not knead this, work it as little as possible. Pat it out into a circle, flour the top once, and do four folds, one from each side inward, making a square (this makes layers in the finished biscuit). Cut with a biscuit cutter, cookie cutter, or a food can with both ends cut out. Place them on a greased pan with the sides touching. Crowd them a little so when they rise the go up instead of out. Cast iron is best for this. Makes crunchy bottoms. Bake in preheated oven, 400 degrees, until they start to brown on top (about 20 to 25 minutes).Finish the browning with the broiler.

If you cannot find self rising flour, sift together 2 cups bread flour, 1 T baking powder, 1t salt. For soda biscuits, use baking soda instead of baking powder. If you don't have buttermilk, mix a tablespoon of sour cream into the milk.

After you have done it this way several times, you might try pinching off the dough and rolling it around in your floured hands to shape it instead of cutting. That actually gives you a more tender biscuit.