What’s Cookin’ in the Country?

I took the easy out yesterday; we had Thanksgiving Day leftovers for dinner!  It was the first time for the leftovers, so I enjoyed them!  

However, the day after Thanksgiving, while my company was still here, I wanted to have a completely different menu.  I always enjoy Italian food after a rich meal of turkey and dressing, so I tried a new pasta dish; Company Baked Ziti.  I was able to make the whole dish ahead of time and put it in the freezer.  It made two 10 pie plates full!  So all I had to do while my family was here was take it out of the freezer to thaw, then pop it into the oven.  I added a salad and rolls and we were set!  It was very good and indeed Company worthy!

Tossed Salad
Make-Ahead Butterhorns
Picture – My Recipes

Company Baked Ziti
1 lb. ground beef
1 lb. sweet Italian ground pork sausage
1 onion, chopped
2 (26-oz.) jars spaghetti sauce
1 (16-oz.) pkg. ziti pasta, cooked
1 (16-oz.) pkg. sliced provolone cheese
1 cup sour cream
1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Brown beef, sausage and onion in a skillet over medium heat; drain. Stir in sauce; reduce heat to low ad simmer 15 minutes.
Layer in a greased 13″x9″ baking pan as follows: half the pasta, provolone cheese, sour cream, half the sauce mixture, remaining pasta, mozzarella cheese and remaining sauce.
Top with parmesan cheese. Cover and bake at 350° for 30 minutes or until hot, bubbly and cheeses are melted.

This roll recipe is from Taste Of Home and is so good, and is such a time saver!  Confession:  My rolls didn’t look as pretty as the picture below.  More on that story on Wednesday’s post!  

Picture – Taste of Home

Make-Ahead Butterhorns
2 packages (1/4 ounce each) active dry yeast
  1/3 cup warm water (110° to 115°)
  2 cups warm 2% milk (110° to 115°)
  1 cup shortening
  1 cup sugar
  6 Eggs
  2 teaspoon salt
  9 cups all-purpose flour, divided
  3 to 4 tablespoons butter, melted

In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, eggs, salt and 4 cups flour; beat for 3 minutes or until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
Punch dough down; divide into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.
Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.
Place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375° for 12-15 minutes or until lightly browned. Remove from baking sheets; serve warm or cool on wire rack. Yield: 32 rolls. I make my rolls a  little smaller and get about 48 rolls!

Are you eating leftovers from Thanksgiving?  Or do you opt for a totally different flavor like Mexican or Italian after the holiday is over?

With love from my Country kitchen,

22 thoughts on “What’s Cookin’ in the Country?

    1. I tried the bread recipe and it turned out great. I have always used sister Schubert’s rolls. I did a cost comparison to this recipe here’s what I found:
      Sister Schubert’s=$.28 ea
      Your recipe=$.09 ea
      A bit time-consuming but well worth it. I’ve shared on Facebook and everybody is asking for the recipe, and I’ve shared your link to your blog.
      Thank you so much and God bless you and your family.


    1. Forgive me if I answered you earlier, I just don’t want to miss replying to a comment! I use Crisco. I’ve never substituted butter. I’m not sure if it would work, but it would be a fun experiment!


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