Taste of Home - October/November 2006 - Doridro

... And All the TrimmingsCloverleaf Bran Rolls❧ PREP: 40 min. + rising❧ BAKE: 15 min.A savory sideboard of Thanksgivingdishes to complete your feast!“These tender, delicious rolls are greatfor a gathering,” notes Marvel Herrimanof Hayesville, North Carolina.They’re especially good served warmwith butter!1 cup All-Bran1 cup boiling water2 packages (1/4 ounce each) activedry yeast1 cup warm water (110° to 115°)1 cup shortening3/4 cup sugar1 teaspoon salt2 eggs, beaten6 cups all-purpose flourIn a small bowl, combine bran and boiling water;set aside. In another bowl, dissolveyeast in warm water. In a large mixing bowl,cream shortening, sugar and salt. Add eggsand yeast mixture; mix well. Add bran mixtureand 2 cups flour; beat well. Graduallyadd enough remaining flour to form a softdough.Turn onto a lightly floured surface; kneaduntil smooth and elastic, about 6-8 minutes.Place in a greased bowl, turning onceto grease top. Cover and let rise until doubled,about 1 hour.Punch the dough down. Turn onto a lightlyfloured surface. Divide into six portions; divideeach into 12 pieces. Shape each intoa ball; place three balls in each greased muffincup. Cover and let rise until doubled,about 1 hour.Bake at 350° for 15-18 minutes or untillightly browned. Remove from pans to wireracks. Yield: 2 dozen.Cream of Cauliflower Soup❧ PREP: 30 min.❧ COOK: 3-3/4 hoursRuth Worden of Massena, New Yorksays, “When a chill is in the air, I liketo make soups for the family. Cheeseadds flavor and heartiness to this one,which is my own recipe.”1 large head cauliflower, broken intoflorets2 cups chicken broth2 tablespoons reduced-sodiumchicken bouillon granules2 cups half-and-half cream2 cups milk1 medium carrot, shredded2 bay leaves1/4 teaspoon garlic powder1/2 cup mashed potato flakes2 cups (8 ounces) shreddedcheddar cheesePaprikaIn a large saucepan, combine the cauliflower,broth and bouillon. Bring to a boil. Reduceheat; cover and cook for 20 minutes or untiltender.Mash cauliflower. Transfer to a 3-qt. slowcooker. Stir in the cream, milk, carrot, bayleaves and garlic powder. Cover and cookon low for 3 hours. Stir in potato flakes; cook30 minutes longer or until thickened. Discardbay leaves. Cool slightly.In a blender, process soup in batches untilsmooth. Return to the slow cooker; stirin cheese. Cook until soup is heated throughand cheese is melted. Garnish with paprika.Yield: 8 servings (2 quarts).A lovely first course, Cream of Cauliflower Soup canbe served with golden Cloverleaf Bran Rolls.Autumn Tossed Salad❧ PREP: 30 min. + chilling“When you serve this wonderful salad,you will get rave reviews and manyrequests for the recipe,” writes fieldeditor Edie DeSpain of Logan, Utah.1/2 cup lemon juice1/2 cup sugar2 teaspoons finely chopped onion1 teaspoon Dijon mustard1/2 teaspoon salt2/3 cup vegetable oil1 tablespoon poppy seeds1 bunch romaine, torn1 cup (4 ounces) shredded Swisscheese1 cup unsalted cashews1 medium apple, choppedTaste of Home • October/November 2006