2 Tbsp. milk
1 tsp. salt
2 cups flour
Mix and knead until smooth and elastic. Roll thin and dry; cut in desired size. Drop into boiling water and cook until tender, stirring frequently.
1/4 cup vegetable oil
1/3 cup honey
1 tsp. salt
2 1/2 cups water, divided
1 Tbsp. active dry yeast
In a medium bowl measure 1 cup lukewarm water. Mix in 1 tsp. of honey and the yeast. Let sit for 10 minutes.
In a large bowl beat eggs, add 1 1/2 cups hot water, honey, salt and oil. When cooled to lukewarm, add yeast mixture.
Add flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead for 10 minutes and until smooth and elastic.
Cover and let rise 1 1/2 hours or double in size. Punch down, cover and let rise another hour. Punch down and divide into 3. Shape into loaves and place in greased loaf pans. Cover and let rise 45 minutes. Bake at 350F for 30 minutes.
2 Tbsp butter
2 1/2 Tbsp flour
2 cups milk
1/2 tsp. salt
1/8 tsp. ground pepper
1 cup Velvetta cheese, shredded
1 cup cubed ham
1/4 cup chopped green onion
3 Tbsp. melted butter
1 dozen eggs, beaten
1 can sliced mushrooms, drained
Topping:
1/4 cup melted butter
2 1/4 cups soft bread crumbs
To make cheese sauce, melt butter, blend in flour and cook for 1 minute. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stir until cheese melts. Set aside. Saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce. Spoon eggs into greased 13x9x2 inch baking pan. combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350F for 30 minutes.
Yield: 10 - 12 servings.
