Tuesday Taste Tempter 8.5.08

Tuesday Taste Tempter 8.5.08

Posted: Tuesday, August 5, 2008 9:21 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipes have been submitted by Rhodes. Crispy Citrus Breadtwists Rhodes™ bread loaf 1/4 cup butter, melted 2 lemon rinds, grated 1 cup sugar Cut loaf lengthwise into 8 pieces. Cut in half horizontally making 16 pieces. Cut in half again to make 32 pieces. Roll and stretch each piece of dough into a 15-inch long thin rope. Twist 2 together making 16 breadtwists. Place butter in a bowl and combine lemon rind and sugar in another bowl. Dip breadtwists in butter and then in lemon-sugar mixture. Place on a large sprayed baking sheet. Let rise for 30 minutes. Bake at 350 degrees 15-20 minutes or until lightly browned. Breadstick Blossoms 20 Rhodes™ Dinner Rolls, thawed but still cold (makes 8 blossoms) 2 tablespoons butter, melted parmesan cheese garlic salt Cut each dinner roll into 4 equal pieces. Each blossom takes 10 pieces. Roll one piece into a ball for the center of each blossom and place on a large sprayed baking sheet. Shape 5 pieces into petals, 2 combined together into a stem and 2 into leaves. Place each piece around center to form the blossom. Brush with butter and sprinkle lightly with parmesan cheese and garlic salt. Repeat above steps with remaining roll pieces. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350 degrees 15-20 minutes. Enjoy with your favorite green salad. Stuffed Breadsticks 12 Rhodes Texas™ Rolls or 18 Rhodes™ Dinner Rolls, thawed 2 tablespoons butter, melted Salad Supreme™ grated parmesan cheese dried parsley Roll 2 Texas Rolls combined or 3 dinner rolls combined into a 6-inch rope. Place on a large sprayed baking sheet. Brush each one with butter. Sprinkle lightly with Salad Supreme, parmesan cheese and parsley. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350 degrees 15-20 minutes. Enjoy sliced and stuffed with chicken salad or your favorite sandwich fillings.

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