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School Cafeteria Yeast Rolls

----- Original Message -----
From: Janice
To: phaedrus
Sent: Thursday, November 21, 2002 10:48 AM
Subject: Yeast Rolls

> I am trying to find a recipe for the yeast rolls the lunch ladies 
> always made when I was in school.  A friends mom had worked in the 
> cafeteria and had the recipe but she passed away and somehow it got 
> lost.
> The recipe she had (as I remember) made 100 rolls. And used Bread 
> flour instead of all purpose or self rising.
> Can you help??
> Thanks
> Jan

Hi Jan,

I don't know about the 100 rolls or the bread flour, but I did find some clones for school cafeteria yeast rolls. See below and here:
St. Louis School Yeast Rolls.


Cafeteria Lady Rolls

4 cups flour
2 tablespoons yeast
1 tablespoons salt
3 tablespoons sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk

Add yeast to warm milk and let sit 1 minute; stir and add melted 
shortening. Have dry ingredients ready and add to milk. Slowly 
mix on medium speed until the dough no longer sticks to the side 
of the bowl.

Place dough in a well-greased bowl and let rise until doubled in 
bulk. Stir down and form into rolls (note that dough is sticky) 
and let them rise again.

Bake at 425 degrees until brown and brush with butter while hot.

Mary notes wrote that the recipe fills more than a 9- by 13-inch 
pan with the weather having something to do with it. 
School Cafeteria Rolls

3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt

Put yeast & water in mixing bowl and add sugar. Let sit until 
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until 
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to 
make if you have a heavy duty mixer. It only requires one rising 
and it's impossible to mess these up. If you don't have a heavy 
duty mixer, only add part of the flour so you can mix them well 
and then knead the remainder of flour in.
School Yeast Rolls

2 c. lukewarm water
1/2 c. sugar
2 Tbsp. yeast
1/2 c. dry milk
1 Tbsp. salt
6 c. flour
3/4 c. butter or shortening

Combine lukewarm water, sugar and yeast in a large bowl;
let set for about 10 minutes. Mix well and add butter or
shortening. Sift and add remaining ingredients.
Note: Use 1 cup wheat flour and 5 cups whites.
Knead until mixture is sponge. Let rise to double size.
Roll out with rolling pin, and use roll cutter to cut rolls;
place into oiled pan. Let rise to double size. Bake at 400 degrees
for 12 minutes or until desired brownness. Butter tops when
done. (We use school warmer to let rolls rise.)
Note: If using convection oven, reduce heat to 325 degrees
until brown.

More School Cafeteria Recipes

From: Barbara
Subject: School Cafeteria Yeast Rolls
Date: Saturday, August 17, 2013 9:49 AM

School Cafeteria Yeast Rolls- 

2 packages active dry yeast        
1 1/2 teaspoon salt
10 oz warm water                        
3 tablespoons shortening
1/4 cup dry milk	                
1 egg, beaten
1/3 cup sugar	                      
4 cups all purpose flour

Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and 
dry milk in bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 3/4 cup) 
to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. 
Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes. 
This dough can be used for cinnamon rolls. 
(This recipe came from the high school where my mother taught Home Economics. This is the first yeast bread recipe I ever used.) 


Remoulade Sauce

----- Original Message -----
From: Ginger
To: phaedrus
Sent: Thursday, November 21, 2002 12:43 PM
Subject: remoulade recipe??

> I wonder if you might have a recipe for a remoulade sauce served 
> at Outback Steak House? If not, would you know of a similar one?
> Thanks,
> Ginger

Hi Ginger,

Well, there's a copycat recipe for Outback's dipping sauce below. If you want to make a fancy French remoulade, there are a couple of recipes for that, too.


Outback Steakhouse Style Dipping Sauce

1 pint Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.

Try substituting this classic French sauce for tartar or cocktail 
sauce when enjoying your favorite seafood.

2 cups Mayonnaise
1 1/2 teaspoons Dijon mustard
1 /2 tablespoons Capers, chopped
2 Tablespoons Parsley, chopped
2 teaspoons Tarragon
1 teaspoons Paprika
1 Tablespoon Lemon juice
1/2 teaspoon Garlic, minced
1 Tablespoon Dill pickles, minced
Dash Tabasco

Mix all ingredients well. Serve chilled. 
Store covered in the refrigerator.

Makes 2 1/4 cups


1/4 cup Fresh lemon juice
3/4 cup extra virgin olive oil
1/2 cup onions, chopped
1/2 cup green onions, chopped
1/4 cup celery, chopped
2 T garlic, chopped
2 T prepared horseradish
3 T Creole or whole grained mustard
3 T prepared yellow mustard
3 T Cajun Power Garlic Sauce
3 T parsley, chopped
1 t salt
1/4 t cayanne pepper
1/8 t freshly ground black pepper


Put all ingredients in a food processor and let fly for about 
30 seconds. Serve over boiled shrimp or other seafood on a 
bed of shredded lettuce.


----- Original Message -----
From: Porter
To: phaedrus
Sent: Thursday, November 21, 2002 1:21 PM
Subject: COOKIES

> My grandmother made cookies she call pepernuts,
> I know how to make them
> they have cardmom and lard and dark karo suryp
> and as much flour you can get in to them
> my ? Is where did this recipe come from, I think it is german,
> have you ever hear of a cookie like this?

Hi Patricia,

Yes, I found several recipes for peppernuts, each just slightly different. See below.



 Ingredients :
 2 c. shortening
 3 c. sugar
 2 c. dark Karo syrup
 1 c. molasses
 1 tbsp. ginger
 1 tbsp. cinnamon
 1 tbsp. soda
 2 tsp. salt
 1 tsp. baking powder
 1 tsp. anise oil
 1 c. hot water

 Preparation :
   Pour hot water over the first 4 ingredients.  Add spices, soda and
 anise oil.  Stir in flour (9 or more cups) to make medium to stiff
 dough.  Chill dough.  Roll in a rope size of a finger.  Cut into
 small pieces.  Place on cookie sheet 1 inch apart.  Bake at 325
 degrees approximately 20 minutes.  If peppermint flattens out, more
 flour is needed.  Bake a sample first.  NOTE:  1/2 recipe makes
 about 2 quarts of peppernuts.  Anise extract may be used in lieu of

 Ingredients :
 2 c. melted lard
 3 eggs
 1 tsp. nutmeg
 Ground anise seed
 1 tsp. salt
 Chopped nuts
 2 c. white Karo syrup
 1 c. flour, sifted with 1 tsp. cream
    of tartar
 2 c. brown sugar
 2 tsp. cinnamon
 1 tsp. cloves
 2 tsp. whole coriander seed
 1/2 tsp. pepper
 2 c. molasses
 4 tsp. baking soda

 Preparation :
    Dissolve baking soda in a little hot water.  Mix melted lard and
 brown sugar together.  Add eggs one at a time and set aside.  Mix
 together the cinnamon, nutmeg, cloves, anise seed, coriander seed,
 salt, pepper and chopped nuts.  Add to the lard mixture.  Add
 molasses, Karo syrup, and baking soda.  Add the flour-cream of
 tartar mixture.  Add enough flour to make a stiff dough.  Mix until
 well blended.  Let stand 10-12 hours in refrigerator before baking.
 Form a ball of dough into a snake like strand.  Cut the strand into
 small piece, and roll each piece into a small ball, about the
 diameter of a penny.  Bake at 350-375 degrees to a golden brown.
 Anise  Oil  Peppernuts

 Ingredients :
 2 1/2 lbs. dark Karo syrup
 4 eggs
 1/2 lb. butter
 3 tsp. soda
 1 tsp. genuine anise oil
 1/2 tsp. cinnamon
 1/2 tsp. ginger
 1 lb. sugar
 5 lbs. flour
 1/2 lb. lard
 1/2 c. sour cream
 1 lb. chopped nuts
 1/2 tsp. cloves
 2 tsp. cardamom (ground)
 1 tsp. anise seed (instead of oil)
 1/3 tsp. nutmeg
 2 tsp. salt
 2 tsp. black pepper
 1 1/2 tsp. cinnamon
 No ginger

 Preparation :
   Bring syrup, sugar, butter and lard to a boil.  Cool, combine sour
 cream and soda, eggs, flour and anise oil.  Let dough stand
 overnight.  Form into rolls, cut and bake.  (It's recommended to
 placing the rolls on sheets of waxed paper and freezing until you
 are ready to proceed and then dipping your knife in cornstarch as
 you cut them so the dough will not stick to your knife.  It is not
 necessary to turn the peppernuts over after cutting.  They needn't
 be separated by very much.  This is a large recipe, enough for all
 the grandchildren.)    Bake in a 350 degree oven for about 9
 minutes.  The following additional spices may be added:  The size of
 the peppernuts depends on the width of the roll.
 Pfeffernuesse  (Peppernuts)

 Ingredients :
 2 c. sugar
 2 c. dark molasses
 2 c. margarine
 3 eggs
 1 tsp. salt
 1 tsp. cinnamon
 1 tsp. cloves
 1 tsp. nutmeg
 1 tsp. cardamom (sometimes hard to
    find but you can do without)
 1 tsp. anise oil or 2 tsp. anise
 1/2 c. hot water
 3 tsp. baking soda
 11 to 12 c. plain flour

 Preparation :
   Place the sugar, molasses, margarine in a saucepan and boil,
 stirring occasionally for 5 minutes.  Cool mixture.  Pour cooled
 sugar mixture into a very large bowl.  Add beaten eggs and spices
 and mix.  Dissolve baking soda in hot water and add to mix.
 Gradually add flour while mixing.  Dough needs to be very stiff.
 Chill dough thoroughly.  Roll small amounts of dough into pencil
 shapes and cut off 1/4 inch pieces.  Place pieces on cookie sheets
 (without touching each other) and bake at 350 degrees for 10
 minutes.  Makes 1 gallon.  Friend
  "Pfeffer - Nis"  Peppernuts

 Ingredients :
 1 1/2 c. butter
 2 c. sugar
 3 c. dark syrup
 4 eggs
 2 tsp. soda
 1 tsp. cloves
 3 tsp. ground cardamom seed
 1/2 tsp. salt
 8 or 10 c. flour to make stiff

 Preparation :
   Roll dough into long rolls, not more than 3 to 4 inches in
 diameter.  Cut off in short bits.  Plate on ungreased cookie sheet
 and bake 5 to 7 minutes in moderately hot oven (400 degrees.)
 Flavor improves with age, when kept in a covered container.  Villard
 Peppernuts  (German  Cookie)

 Ingredients :
 1 c. white sugar
 1 stick butter or margarine
 1 c. dark corn syrup
 1/2 c. whipping cream
 1/2 tsp. cinnamon
 1/2 tsp. cardamom
 1/2 tsp. allspice
 1/2 tsp. mace
 1/2 tsp. cloves
 1/2 tsp. nutmeg
 1/4 tsp. anise
 1/2 tsp. baking soda
 5 c. flour

 Preparation :
    Heat first 4 ingredients to boiling point.  Cool.  Mix cooled
 liquid mixture with sifted dry ingredients.  This makes a stiff
 dough.  Roll out to approximately 1/4 inch thick.  Cut into small
 1x1 inch squares.  Put on greased baking sheet and bake 8 to 10
 minutes at 375 degrees.  Cool and store in airtight container.
 Flavor improves if aged several days.

Bologna Cake

From: Lori
To: phaedrus
Subject: bologna cake
Date: Friday, November 22, 2002 2:41 PM

I couldn't tell if you finally found the recipe or not... so might as well
send it on ...

Bologna Cake
1 1/2 lb. bologna
2 (8 oz.) pkg. cream cheese

Get 1 1/2 pounds bologna sliced 1/2-inch thick. Take 1 piece of bologna and
cover with a layer of cream cheese, lay another piece of bologna on top of
first piece. Then cover second piece with cream cheese, continue to do this
until all 1 1/2 pounds are layered in the form of a cake. Then take
remaining cream cheese and cover top and sides, just like you were icing a
cake. Chill, slice and serve with crackers or chips.



----- Original Message ----- 
From: Andy 
To: phaedrus
Sent: Thursday, November 21, 2002 10:16 AM
Subject: Nfasciateddi

My grandparents came from Agira, Sicily.  My grandmother used to make
these cookies called Nfasciateddi which were made by all the people of
that Italian town.   The cookies took 2 days to make.   Dough was made
similar to pie dough.  The filling consisted of melted honey to which
grownd toasted almonds, cinnamon and chocolate (I understand it was
optional) and flour to thicken.  It sat at room temperature for 24
hours.  The next step was; take pieces of the filling and roll into a
rope about 5 inches long the thickness of your pinky.   The dough was
rolled out, cut in strips and wrap aound the filling like a candy cane
and then form the shape of an S.   They were baked.  When ready to
serve, honey was brushed on them and sprinkled with cinnamon.
Thankyou, Andrew

Hello Andy,

Well, I found a recipe for 'Nfasciateddi. How's your Italian? I could not find it in English, only in Italian. I tried translating it through Google's online translator, but it come out gibberish. Anyhow, it's below.



Ingredienti: miele, mandorle abbrustolite, farina 00, 
 chiodi di garofano, uova, sugna, buccia di limone.
Preparazione: Sciogliere il miele sul fuoco ed aggiungere 
 le mandorle tostate e la farina. Portare quasi all'ebollizione 
 e riporle su un contenitore dove il composto dovrÓ riposare per 
 almeno 24 ore. Di poi, unire la farina, i tuorli d'uovo e la 
 sugna e mescolare bene fino ad amalgamare bene gli ingredienti. 
 Stirare il composto con un mattarello fino ad ottenere una 
 sfoglia sottile e poi ritagliare delle lunghe fettuccine che 
 serviranno ad avvolgere l' impasto precedentemente preparato 
 e ben riposato. Infornare il dolce a fuoco moderato e lasciare 
 per circa  quindici minuti.Durante la cottura preparare un 
 caramellato di zucchero, acqua e buccia di limone grattugiata, 
 nel quale verranno immersi i dolci (freddi) fino a quando non 
 ne verranno interamente rivestiti


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