(cowboy boots that is...remember honey, this is Texas)
everywhere in the entryway ,
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
2 cups leftover turkey
12 ounces vermicelli, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded cheddar cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 13 x 9 inch baking dish.
TEXAS COUNTRY ROLLS
4 1/2 t. active dry yeast (2 packets)
2 1/2 cups warm milk
1/2 cup honey
8 T. butter, melted
2 large eggs, room temperature
1 T. salt
8-9 cups of flour, all-purpose
In the bowl of your stand mixture, add yeast, warm milk (110 degrees F) and honey. Stir gently to dissolve the yeast. Add 6 T. of the butter, eggs, and 4 cups of the flour. Using the dough hook, mix on low speed until combined. Add the remaining flour until the dough is combined and continue to knead this dough for about 9 minutes.
Turn the dough onto a floured board and gently knead a few times. Place dough in a greased bowl, cover with a slightly damp towel and let rise in a warm place until doubled. This takes about one hour.
Punch the dough down and turn out onto a floured board. Gently knead a few times, then roll dough out into a rectangle. Cut into 48 pieces. Place the rolls onto a baking sheet and let rise, covered, until they have doubled in size. This takes another hour.
Bake the rolls at 350 degrees F. for 12 minutes or until nicely browned. Brush with remaining 2 T. of melted butter.