I may have mentioned that this week I am scraping the back of the pantry to put meals together. Have you noticed? Hey, at least I'm not trying to make cabbage bread! Here is Snow White illustrating the vast emptiness of our fridge.
The bowl on the top shelf holds ranch dressing leftovers. The blue Tupperware has strawberry jam, the bowl next to it has half a chunk of white margarine, the orange lidded container has pink frosting in it, and next to that is a head of lettuce.
And she told me the neighbors could watch them while I went to the shops because we needed some stuff for our fridge. Like milk. So she can eat cereal again.
We have money, I want you to know. I am just enjoying (har har) the challenge of forcing myself to make meals with what we have left since the budget for this month is up. It's really a challenge, I'll tell you! Good thing it's almost over. I'm running out of ideas!
Tomorrow is a Deaf Women's Fellowship, and we're all supposed to bring food to share. I knew this. I did not plan for it, however, and got to thinking yesterday that I was in big trouble. In the fridge I have lettuce. And apples. And lemon juice. Hmmm...in the freezer I have chocolate chips.
Chocolate Chip Lettuce Wraps anyone? With apple- lemon glaze?
In the pantry I have all the baking supplies I need. (Although flour and sugar both are running low.) And I had a butternut squash looking at me, begging to be used. So I put my searching skills to use and found a dinner roll recipe using butternut squash.
I will now share it with you.
Butternut Squash Rolls
1 1/2 cups cubed winter squash (Acorn, Butternut etc.)
1 cup milk (or dry milk powder and water- which is what I used)
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening (I used margarine.)
1. Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide the dough into twenty four equal pieces and form into rounds. Place the rounds in a lightly greased cake pans.
4. Bake at 350 degrees F (180 degrees C) for 25 to 30 minutes or until golden brown. (Check them because they can brown quickly. If that happens, just cover them lightly with foil and bake until done through.)
I know they sound weird. But they are a pretty yellowish color, and they taste good. Just make sure they are done all the way through. No one likes a doughy dinner roll.
This recipe originally says it makes twelve rolls, but those would be HUGE. I divided it into twenty four pieces and still got very decent size rolls from it. You could even divide them up smaller and bake them in a 9x13 pan if you wanted. One lady said she got 32 from it.
I hope you are brave like me and willing to try something new. Like eating the stuff in the WAY back of the pantry. But not Chocolate Chip Lettuce Wraps.