Granny Belle Rolls
Elizabeth Toller, Wolftime systems technician, Human Resources Information Management & Analytics
My great-great grandmother, Susan Isabelle Levingston Scott, lovingly called Granny Belle, had a roll recipe that has been regularly used for holidays and other special occasions, for five generations of our family. I have lots of special memories eating rolls lovingly crafted by my mother and grandmother. However strictly or non-strictly you follow the recipe, it is not complete unless you declare as you serve them at the end that they are “Not my best.” Below is the recipe my grandmother gave to my mother.
3/4 cup milk scalded (bring to a boil)
1/2 cup butter (1 cube) add butter to hot milk
1/4 cup very warm water
1 tablespoon yeast (add to warm water and stir)
1 cup sugar
3/4 teaspoon salt
3 beaten eggs
4-5 cups Lehi Mills flour
Mix all ingredients together. Let rise 1 1/2 hours or until double. Make into crescent rolls. Place on buttered sheet pan. Allow rolls to rise for another hour on the pan. Bake at 350 for approximately 14 minutes. Yields 2 dozen rolls.
Lumpia
Carina Lockley, program assistant, Learning & Organizational Development
Lumpia is the Filipino version of the egg roll. It is similar to egg rolls that you get with Chinese takeout. It can be served as a side dish or main dish. Here is my easy recipe for lumpia:
2 to 3 heads of cabbage
2 pounds of meat (pork or ground beef)
4-5 cloves of garlic (I love garlic)
1 medium chopped onion
1 cup of carrot
2 medium potatoes (for the starch)
soy sauce for taste
salt and pepper (teaspoon of each)
All the ingredients are mixed in a wok and cooked together for 3-5 minutes, to create the filling. You can also switch out hamburger for shrimp. My family prefers the shrimp. Place three heaping tablespoons of the filling diagonally near one corner of each lumpia wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Lumpia wrappers are found at your local Asian market.