Recipes

Refrigerator Yeast Dough (enough for 6 nutrolls about 12in. long) 7 to 8 cups of flour 2 eggs (slightly beated) I cup potato water 1 cup milk 2 pkg. dry yeast (disolved) 2 sticks oleo 1 cup sugar 1 tsp. vanilla 1 tsp. salt

Dissolve yeast in 1/4 cup warm milk. Set aside. Heat potato water and milk add oleo, sugar, salt and vanilla. When all this is lukewarm add to flour, add yeast and eggs - work dough well, it should be soft but not to sticky. You can set in refrigerator and use as needed. It will keep for over day in the refrigerator. When you roll each one out, brush with melted butter or oleo before spreading filling on (filling recipe under dough recipe). Let rise 45 min. in pan. Bake at 350 degrees for 45 min. Before baking spread oleo or butter over the rolled up nutroll.

Filling recipe (enough for 6) 2 lbs. ground walnuts 2 cups sugar Mix Together.

Hollandise Sauce 1/2 cup butter 3 beaten egg yolks 1 tbsp. water 1 tbsp. lemon juice Dash salt Dash white pepper

Cut butter into thirds and bring to room temperature.

In the top of a boiler combine egg yolks, water, lemon juice, salt and pepper. Add a piece of butter. Place over boiling water (upper pan should not be touching water) cook stirring rapidly with whisk until butter melts and sauce begins to thicken. Add the remaining butter a piece at a time. Stir constantly until melted. Cook and stir about 2 min. immediately remove from heat ( if sauce curdles or is to thick whisk in 1-2 tbsp. water.)

Enjoy with vegetables, fish, eggs benedict, chicken coredon - blue, etc.