Grandm Weeze Rolls

Makes 2 1/2 dozen

INGREDIENTS:

3 Cups Unsifted Flour

2 Tbs Sugar

2 Tsp Salt

1 Compressed Yeast Cake (1 tbs dry)

1 Tsp Sugar

1/2 Cup Warm Water

1 Well Beaten Egg

1/3 Sq. Butter

1 Cup Scalded Milk

DIRECTIONS:

While the scalded milk is cooling, set yeast in the half cup of warm water with the 1 tsp. of sugar and cover.  Beat the egg!  When the scalded milk has cooled to warm add it with the yeast mixture and eggs to sifted dry ingredients.  Stir smooth with a wooden spoon.  Let rise 1 hour in a warm place.  This dough is very thin so pour out on a well floured board and pat out with hands.  Spread well with the softened butter.  Fold over twice, roll out and cut with biscuit cutter.  Place in greased pan and let rise another hour.  Bake 12-15 min with oven 425-450.

Rigatoni with Sausage and Fontina Cheese

 

INGREDIENTS

1 pound mild sausage
1 tablespoon olive oil
2-4 cloves of garlic
28 oz crushed or diced tomatoes
1/4 tsp red pepper flakes
3 tablespoons fresh basil, chopped
1 cup heavy cream
1/2 pound Fontina Cheese, grated
Parmesan cheese

1 box penne pasta

DIRECTIONS:

Cook pasta and set aside.

Sate sausage. Add garlic, tomatoes, pepper and basil. Cover and cook for 10 minutes. Add cream and cheese. Add pasta to sauce and garnish with fresh basil and parmesan cheese.