WHAT'S COOKIN'?

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breast halves, cubed

1/8 cup margarine

1 (.7 oz.) package dry Italian-style salad dressing mix

1 (8 oz.) package cream cheese

1 (10.75 oz.) can condensed cream of chicken soup

1 (3 oz.) can mushrooms, chopped

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on LOW for 5 to 6 hours.

Add mushrooms, cream cheese and soup, mix together and cook on HIGH for another 1/2 hour or until heated through and warm. Serve over rice or noodles, if desired. Makes 4 servings.

French Bread Rolls to Die For

1 1/2 cups warm water

1 Tbsp. active dry yeast

2 Tbsp. white sugar

2 Tbsp. vegetable oil

1 tsp. salt

4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400. Bake for 18 to 20 minutes, or until golden brown.

Tip: Bread will stay fresh longer stored at room temperature or frozen. It is best not to store in the refrigerator. — Pam Griffin