Gordon Wallace

Chicken Rizzoto

Salad

Dinner Roll

Chicken Rizzoto

1 medium-size yellow onion

4 tablespoons butter (1/2 stick)

3 cups chicken broth, canned or homemade

1 1/2  cups rice 

Salt and pepper to taste

1/2 cup freshly grated Parmesan

1 cup Heavy whipping cream

1/2 pound chicken breast (cooked and diced)

Peas and carrots

Directions

Prepare the Rice by cooking in the chicken broth

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Add cooked rice, heavy whipping cream, peas and carrots, chicken and cheese.

Grays Rolls

5 cups bathtub warm water

1 cube butter (melted)

1 1/2 -2 Tbsp. salt

3 Tbsp. yeast

3 eggs

12 cups flour

Put warm water in a large bowl with some (or all) of your sugar.  Add the yeast and stir once.  Let water/yeast mixture sit for 8-9 min.  In another bowl, put about 6 cups flour and addd the salt.  When yeast mixture is ready, pur into a mixer and slowly add your flour until the dough is thicker than cake batter.  At this point, add each egg individually, letting them mix in completely before adding the next; then add butter.  After this you will continue to add flour until your dough is firm (about texture of belly fat), but still sticks to your fingers.  Let rise in bowl until doubled inside.  Squeeze into balls and put on baking sheets, then let rise again.  Bake at 325-250 for 15 minutes (until tops are golden brown).  After pulling out of oven, rub butter over the tops letting it melt and enjoy.