Eileen Curdy's Wheat Rolls

Contributor: Lois Beddes
2002 Cowley Cookbook

1/4 cup warm water
2 T yeast
1 cup hot water
1 1/2 cup canned milk
1/3 cup sugar
1 T salt
2 eggs
6-8 cups flour (white or wheat or both)

Soften yeast in 1/4 cup water; add with rest of ingredients and knead 10 minutes. Roll out 1/2" thick; cut into circles. Dip in melted butter, fold and raise 3 hours. Bake at 425 degrees for 8-10 minutes.

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Granny's Shortbread

Contributor:  Eileen Curdy
CC Original

"This is an old family recipe, originating in Scotland."

1 lb real butter
1 cup Crisco
6 cups flour
2 cups sifted powdered sugar

Cream butter, shortening and sugar until well blended.  Add 2 cups flour until well blended. Knead in remaining flour.  Press out with hands, cut in desired shapes.  Place on cookie sheet and prick with fork.  Bake at 325 degrees about 25 minutes.


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Easy Chicken Stroganoff

Contributor:  Eileen Curdy
CC Original

1 chicken breast, deboned, cut into bite-sized chunks
small chopped onion
fresh sliced mushrooms
1 pint sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper

Stir fry met in butter until it turns white, saute mushrooms and onions until done.  Add rest of ingredients and simmer.  Serve over rice.

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