BOW TIE CHICKEN PASTA

I usually make this for potlucks....

What you need:

Bowtie pasta

Chicken ( I usually use Swanson Canned Chicken)

Crasins

Sliced Almonds

Briannas Poppy Seed Dressing

Cook the Bowtie Pasta, drain and then cool down with cold water

Put Pasta in a separate bowl, and add the poppy seed dressing
Then add the shredded chicken, sliced almonds, and Craisins.

Then just refrigerate salad. (Best served cold)

Other options: add green onions, or use red grapes sliced (add what you want) , I even made it once with pasta, chicken, sliced strawberries & blueberries and the dressing.

OATMEAL DOUBLE CRUNCH BARS

4 cups quick oatmeal
1 1/2 cup nuts, chopped
1 cup brown sugar
3/4 cup margarine, melted
1/2 cup honey
1 tsp. vanilla
1 tsp. salt

Combine all; mix well. Press firmly into well greased 15 1/2" x 10 1/2" jelly roll pan. Bake in preheated oven, 400 degrees for 10-12 minutes or until golden brown and bubbly. Cool. Cut into bars.

FRUIT COCKTAIL CAKE

2 cups flour
2 cups sugar
2 tsp. soda
1/2 tsp. salt
2 eggs, beaten lightly
1/2 cup brown sugar
1 cup chopped pecans (opt.)
1 29-ounce can fruit cocktail
dash of cinnamon

Drain fruit cocktail. Sift together: flour, sugar, soda, salt and cinnamon. Add fruit cocktail and eggs. Mix until blended. Pour into greased and lightly floured 9x13 pan. combine brown sugar and nuts--sprinkle over batter. Bake at 300 degrees for 45 minutes to 1 hour. Let set for 10 minutes. Serve with ice cream or whipped cream.

CAKE GLAZE

1 cup margarine, melted
6 cups confectioners sugar

1/4 cup cocoa

2 1/2 tsps. almond flavoring
hot water (amount varies depending on desired consistency)

This is great to glaze a cake or to dip small cakes into.

CHOCOLATE COOKIE MIX IN A JAR

1/2 cup white sugar
1/2 cup chopped pecans
1/4 cup cocoa
3/4 cup dark brown sugar
1 cup semi-sweet chocolate chips
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Combine flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide-mouth canning jar, layer white sugar, chopped pecans, cocoa, dark brown sugar, semi-sweet chocolate chips. Pack everything down tightly. Add flour mixture; it will be a snug fit. Attach instructions to the jar.

Instructions:

CHOCOLATE COOKIE MIX
1. Preheat oven to 350°.
2. Empty mix into bowl.
3. Add:
3/4 cup butter (softened)
1 egg, slightly beaten
1 tsp vanilla
Mix until blended. The dough may be sticky and a bit crumbly. Mix with hands if necessary. Shape into walnut size balls. Place 2" apart on greased cookie sheet. Bake 11-13 minutes.

RON'S BARBECUE SAUCE

1/2 cup ketchup
1/4 cup brown sugar
1 Tbs. Worcestershire sauce
2 Tbs. honey
1 tsp liquid smoke
1 Tbs. sweet basil, smashed
dash garlic powder, to taste

Mix ingredients. Works great when put in a squirt bottle (like a mustard bottle) and squirt on meat instead of using brush. Squirt on meat when meat is almost done to avoid burning.

ZUCCHINI BARS

Stir together and set aside:

2 ¾ cups flour
2 ¼ tsp baking powder

Beat:

1 ¼ cup margarine

Add:

¾ cup sugar
¾ cup brown sugar

Beat until fluffy.

Add:

3 eggs
1 ½ tsp vanilla

Beat well. Stir in flour mixture.

Stir in:

3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped

Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.

Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.

CHOCOLATE BUTTER CREAM FROSTING

1/3 cup butter or margarine, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbs. milk

Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

STRAWBERRY BAUMKUCHEN TORTE

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved

In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.

CHOCOLATE BUTTER CREAM FROSTING

1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch

TINY CHRISTMAS CHEESECAKES

2 pkgs. (8 oz. ea.) cream cheese, softened
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling

Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.

EASY CHOCOLATE JELLY ROLL CAKE

4 eggs
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream

Line cookie sheet size pan with waxed paper. Spray with pam.

Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.

EASY JELLY ROLL CAKE

4 eggs
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly

Line cookie sheet size pan with waxed paper. Spray with Pam.

Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.

WHITE CAKE JELLY ROLL

3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar

Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.

In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.

When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)

PUMPKIN COOKIES

Cream:

3 cups canned pumpkin
2 eggs
1 1/4 cup shortening
3 cups sugar

Add:

6 cups flour
3 tsp soda
1 tsp salt
1/4 tsp cream of tartar
3 tsp cinnamon
1 1/4 tsp nutmeg
1 1/4 tsp pumpkin pie spice

Stir in:

2 cups raisons (soak & drain)
6 ounces chocolate chips
1 cup nuts (chopped) (optional)

Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 400 degrees for 12 minutes. Remove from cookie sheet to cool.

JOAN'S SWEDISH APPLE PIE

4 (or more) apples, peeled & diced

Press down in bottom of pie plate.

1 Tbs. sugar
1 Tbs. cinnamon

Mix together and sprinkle over the apples.

1 1/2 stick margarine, melted
1 1/2 cup sugar
Pinch of salt
1 1/2 cup flour
1 egg
3/4 cup chopped pecans (optional)

Mix all ingredients together. Spread mixture over the apples. (It will be thick.)

Bake at 350 degrees for 45-50 minutes.

(This can be prepared in a 9 x 13 pan--just adjust the ingredient amounts.)

Cookie Sheet Rice Krispie Treats

Melt:

1/2 cup margarine or butter
8 cups mini marshmallows

Add & stir until melted:

1/2 cup peanut butter (optional)

Add & stir until mixed:

12 cups Rice Krispies

Pour onto greased cookie sheet and spread around. Using a buttered spatula helps to make spreading it easier.

SUGAR & SPICE COOKIES

Mix thoroughly:

3/4 cup shortening
3/4 cup margarine
2 cup sugar
2 eggs
1/2 cup molasses

Sift together:

4 cups flour
4 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger

Mix thoroughly. Form into walnut sized balls. Place on greased cookie sheet about 2" apart.
Bake at 375 degrees for 8-10 minutes (no more or they get hard.)
Sift powdered sugar over the top of the cookies while they are still warm.

COOKIE SHEET CHOCOLATE CAKE

1 stick margarine
1 cup water
1/2 cup oil
2 cups flour
2 cups sugar
1/4 cup cocoa
1 1/2 tsp soda
1/2 tsp salt
1 tsp vanilla
2 eggs, beaten
1/2 cup buttermilk

Put margarine, water and oil in a saucepan. Bring to a boil. Add flour, sugar, cocoa, soda, salt, and vanilla. Mix until blended. Blend in eggs and buttermilk. Pour into a greased and floured cookie sheet. Bake at 350 degrees for 20 minutes. Frost cake while hot.

Frosting:

3 cups powdered sugar
4 Tbsp. cocoa
1 tsp vanilla
1 stick margarine, melted
6 Tbsp. buttermilk or milk

Mix sugar and cocoa; add vanilla and margarine. Gradually add milk.

MEATBALLS

MEATBALLS

2 lbs. lean ground beef
1 egg, slightly beaten
1 cup dry bread crumbs
1/4 cup onion, chopped(dehydrated works, too)
1 tsp salt
1 tbs. cornstarch
dash of pepper
1 tsp Worcestershire sauce

Mix all ingredients. Blend well. Shape into 1 inch balls. Place meatballs on ungreased cookie sheet (cover with foil to make clean-up easier) and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. Freeze in Baggies. Makes approx. 72 meatballs.

Meatballs can be served with a variety of sauces, plain, or in soup.

Optional sauce recipe:

POLYNESIAN SAUCE

8 oz. can crushed pineapple
3 Tbs. cornstarch
1/4 cup brown sugar
1 cup bouillon
1/2 cup vinegar
2 Tbs. soy sauce
1/3 cup chopped green pepper

Drain pineapple, reserving juice. In medium saucepan, combine brown sugar and cornstarch; stir in pineapple juice, bouillon, vinegar and soy sauce. Heat to boiling, stirring constantly until thick and clear; boil 1 minute. Stir in pineapple and green pepper. Add sauce to meatballs in skillet; simmer about 10 minutes. Serve hot.

MOSTACCIOLI SUPPER

1/2 lb. pkg. mostaccioli noodles
1 lb. ground beef
1 medium onion, chopped
1 (14-ounce) can stewed tomatoes (undrained)
2 (8-ounce) cans tomato sauce
1 tsp salt
1/4 tsp pepper
1/8 tsp Chili pepper
2-3 cups mozzarella cheese, shredded

Prepare mostaccioli according to package directions; drain. Cook ground beef & onion until beef is browned; drain. Add remaining ingredients, except mostaccioli and cheese. Bring to a boil. Reduce heat; simmer 5 minutes. Combine meat sauce and mostaccioli. Pour into 3-quart baking dish. Top with cheese. Cover and bake at 350 degrees for about 30 minutes, or until hot and bubbly.

Baked Chicken Parmesan

Dash of pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp thyme
1/4 cup Parmesan cheese
1 Tbs. parsley, minced
1/3 cup bread crumbs
2 1/2 -3 lbs chicken, cut up

Combine seasonings, cheese, parsley and crumbs. Pour in paper/plastic bag. Coat chicken with mixture.

Grease a 9 x 13 pan with vegetable spray. Pour in 1/3 cup water. Arrange coated chicken pieces in pan. Sprinkle chicken with a mixture of 1 Tbs. Vegetable oil and 1/4 cup of melted margarine. Bake at 350 degrees, uncovered for 30 minutes.

Pour 1/3 cup water over chicken. Cover with foil and bake 15 minutes more.

Remove foil and bake for 10 minutes more.

CHICKEN-BROCCOLI CASSEROLE

2 pkgs. frozen broccoli, chopped (fresh is better)
2 cups chicken, cooked and cubed
2 cans Cream of Chicken Soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder (opt)
1/2 to 1 cup sharp cheese, shredded
1/2 to 1 cup soft bread crumbs (opt)
1 Tbs. margarine, melted

Cook the broccoli in boiling, salted water until tender. Drain. Arrange broccoli in greased 11 x 7 inch pan. Place chicken on top of broccoli. Combine soups, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine bread and margarine and sprinkle on top. Do not cover. Bake at 350 degrees for 25-30 minutes.

CRUSTY MEXICAN CHICKEN

3 Tbsp. lime juice
3 Tbsp. honey
1 1/3 cup tortilla chips, crushed
8 chicken breasts, boneless, skinless
2 cans (14 2 oz.) diced tomatoes
1/4 cup fresh cilantro
2 tsp garlic powder
1 tsp dried oregano
1 cup jack cheese, shredded

In a bowl, combine lime juice and honey. Place tortilla chips in a bag. Dip chicken pieces one at a time in juice mixture, then drop into chips and shake to coat. Place in a baking dish. Bake in a 475 degree oven until no longer pink in center of thickest part, about 15-20 minutes.

Meanwhile, in a blender or food processor, whirl tomatoes and their juice, cilantro, garlic powder, and oregano until smooth. Pour into a pan and bring to a boil over high heat. Boil, partly covered to prevent spattering, until reduced to 2 1/2 cups, about 4 to 5 minutes.

Sprinkle chicken with cheese and bake just until cheese melts, 1 to 2 minutes more.

Spoon tomato sauce equally onto 4 dinner plates; place a chicken piece on each and garnish with cilantro sprigs, if desired. Offer lime wedges to season to taste.

JAPANESE CABBAGE DINNER

1 lb. ground beef (you can use 1/2 ground turkey)
1 small head of green cabbage, shredded into small pieces
1 can bean sprouts, drained
1 small cancrushed pineapple
1 pkg. frozen vegetables (Japanese, or mixed carrots, celery, etc.)
1/2 cup soy sauce
1 1/2 tsp sugar
(Add more or less of any ingredient to suit your taste.)

Brown ground beef; drain. Add all ingredients in a large pot. Heat until warm and vegetables are still crunchy. Serve over cooked rice.

RON'S BLACK-EYED PEA DINNER

1 1/2 lbs turkey
1/4 cup chopped green pepper
1/4 cup chopped red onion
2 cans black-eyed peas
1 can stewed tomatoes
1 Tbs. honey
1 zucchini, diced
pepper to taste
garden seasoning to taste

Spray PAM in skillet. Brown turkey, peppers, and onion. Add stewed tomatoes, black-eyed peas, and zucchini. Add honey (or brown sugar,) pepper, and seasoning to taste. Simmer 1/2 hour. Great with fresh fruits and melons.

EGG BAKE

1 lb pork sausage
1 Tbs. margarine
8 mushrooms, chopped
1 medium onion, chopped
12 eggs, beaten
1 cup milk
8 ounces mozzarella cheese, grated
2 medium tomatoes, chopped
1 tsp salt
1 tsp pepper
1 tsp oregano

Fry sausage, drain off grease. Add margarine and sauté onions & mushrooms. Stir in sausage. Blend remaining ingredients and pour into 9 x 13 pan.

Bake at 400 degrees (preheated oven) for 30-35 minutes or until knife comes out clean.

ERMA'S SCALLOPED CORN

2 cans creamed corn
12 soda crackers, crushed
1 or 2 eggs
1 cup milk

Stir all ingredients together and pour into a greased casserole dish. Bake at 325 degrees for one hour.

MEXICAN CHICKEN SOUP

3 lbs. Chicken, skinned and cut in serving pieces
2 cups canned tomatoes
1 tsp dehydrated minced garlic
1/2 cup dehydrated chopped onion
1 sm. can diced chilies (use less for milder flavor)
2 cups canned pinto beans

Place chicken pieces in a large saucepan. Add enough water to cover. Cook until tender, 25-40 minutes. Remove chicken pieces from the broth. Add the tomatoes, garlic, onion and chilies to the broth. Slide chicken meat off bones and return meat to broth. Add beans, simmer about 15 minutes. Makes about two quarts. Serve as soup or drain and serve as filling in flour tortillas.

MEATBALL SOUP

2 quarts boiling water
6 cubes beef bouillon
4 cups canned tomatoes, slightly crushed
1 large onion, sliced
1 1/2 tsp chili powder
1 tsp pepper
1 tsp cumin
4-5 cups fresh or frozen meatballs

Simmer all ingredients for at least 3 hours for the best flavor. Recipe works in a Crock Pot, too.

CROCK POT CREAMY CHICKEN SOUP

1 whole chicken
1 cube margarine
1/8 tsp Basil
salt & pepper to taste

Place cube of margarine on top of chicken. Cook on high for 3 hours.

Remove chicken and debone. Leave broth in the crock pot.

Add:
2 or more carrots, diced
2 celery stalks, diced
onions, to taste

Cook on high for 3 hours more.

1 hour before serving, add two handfuls of egg noodles (uncooked.) Stir in three cans of Cream of Chicken soup.

CHOPPED SALAD (CA Pizza Kitchen recipe)

Dressing: whisk together ingredients and chill for an hour

2 tsp minced fresh garlic
4 tsp minced fresh green onions
4 Tbls Dijon mustard
3 tsp dried oregano
4 tsp dried parsley
1 tsp ground black pepper
½ tsp kosher salt
½ cup red wine vinegar
2 2/3 cups mild pure olive oil
6 Tbls grated parmesan cheese

Salad: toss together and chill

1 head iceberg lettuce, chopped into 1/8th inch strips
1 head romaine lettuce, chopped into 1/8th inch strips
24 leaves basil, chopped into fine strips
6 cups shredded mozzarella cheese
2 cups garbanzo beans
8 cups ripe tomatoes, seeded and diced
6 cups turkey breast, diced
1 cup salami, cut into thin strips
4 Tbls green onions, chopped

Just before serving, toss dressing with salad.

PRETZEL SALAD

1st layer 3/4 cup margarine, melted in 9 x 13 glass pan 2 cups pretzels, crushed 2 Tbs. sugar 

 Mix pretzels with sugar and sprinkle over melted margarine. 

 Bake at 425 degrees for 5 minutes. 

 2nd layer 8 oz. cream cheese, softened 1 cup sugar 1 sm. can crushed pineapple, drained 1 carton Cool Whip (9 oz. size) 

 Mix and spread over pretzel crust. 

 3rd layer 6 oz. pkg. Jell-O, raspberry or strawberry flavor 1 cup hot water 1 cup cold water 2 pkg. frozen fruit (raspberries or strawberries) Dissolve Jell-o in hot water. Add cold water and stir to mix. Add frozen fruit. Pour carefully over 2nd layer. Chill to set.

Joan's Pineapple Salad

1 can pineapple chunks
2 apples, diced (leave peel on)
2 cups marshmallows
1/2 cup nuts, chopped (optional)
1/2 pint whipping cream, whipped (or use 1 tub of Cool Whip)
2 Tbs. sugar (for whipping cream)
1/2 cup sugar
1 Tbs. flour
2 eggs, beaten
Pinch salt

Drain juice from pineapple chunks. Heat the juice and add 1/2 cup sugar, flour, salt, & eggs. Cook until thick. Cool. Add whipped cream (or Cool Whip) to which 2 Tbs. of sugar has been added. Pour mixture over fruit and nuts. Let stand in cold place 1/2 hour. Variations - add mandarin oranges, bananas, seedless grapes, maraschino cherries, or use your imagination.

TUPPERWARE BREAD

3 3/4 cups warm water
3 Tbls dry yeast
6 Tbls sugar
10 cups flour
6 Tbls margarine
2 eggs
1/4 tsp salt

Mix yeast with warm water to dissolve in large Tupperware bowl. Add sugar, salt, eggs, margarine, & 5 cups of flour. Mix well with electric mixer. Add last 5 cups of flour and stir by hand. Put seal on bowl & let rise until seal pops off. Divide into 4 loaves & put into greased pans. Let set 40 minutes covered with a towel. Remove towel & bake at 350 degrees for 40 minutes.

ERMA'S BROWN BREAD

Mix and let rest:

2 Tbs. yeast
1/2 cup warm water
1 Tbs. sugar

Mix:

4 cups ground whole wheat flour
2 1/2 cups warm water
1/2 cup oil
1/2 cup dark molasses
1/2 cup brown sugar
1 tsp salt
1/2 cup powdered milk

Add yeast to flour mixture and mix thoroughly.

Add:

6 1/2 -7 1/2 cups white flour

Knead about 10 minutes. Do not add too much flour or bread will be dry. Form into big ball and place in greased bowl. Cover and let rise until doubled. Punch down.

Let rise again. Punch down.

Divide into loafs or rolls and allow to rise.

Bake at 375 degrees for 35-40 minutes for bread, 15-20 minutes for rolls. Brush tops with butter when done.

EASY FRENCH BREAD

2 Tbs. yeast
2 Tbs. sugar
2 Tbs. oil
3 cups warm water
1 tsp salt
7-8 cups flour

Mix yeast, sugar, oil and warm water. Let stand 5 minutes. Add salt and flour. Knead four minutes. Shape into two long loaves and place in the center of two cookie sheets. Cut several diagonal slits across the top of each loaf. Let rise for 40 minutes. Bake at 350 degrees for 35 minutes. You can brush the top with egg whites and then sprinkle with sesame seeds before baking, if desired.

CROISSANT ROLLS

Mix & let set for 10 minutes:

1 Tbls yeast
1 1/2 cups warm water
1 Tbls sugar

Add & mix:

2 eggs
1/2 cup oil

Add:

5 cups flour
1/4 cup sugar
1 tsp salt
1/4 cup instant milk

Mix all ingredients in Bosch/bread mixer for 10 minutes (or mix until smooth and elastic). Let rise 1 hour and punch down. Roll dough in a circle and spread with softened butter or margarine. Cut in pie shapes. Roll pie shapes into croissant shape, large end first. Bake at 400 degrees for 15 minutes. Brush butter or margarine across the tops of the baked roll.

SIX-WEEKS BRAN MUFFINS

6 cups bran
2 cups boiling water
1 cup shortening, melted
3 cups (or less) sugar
4 eggs, beaten
1 quart buttermilk
5 cups flour
5 tsp soda
2 tsp salt

Optional: dates, raisins, chopped apple

Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in shortening. Mix rest of bran with sugar, eggs, and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed, at 400 degrees for 20 minutes. Mixture will keep six weeks or more in the refrigerator. Makes 6 dozen.

Dates, raisins or chopped apple may be added at baking time.

CORNBREAD MUFFINS

1 cup margarine, melted
1 1/3 cup sugar
2 eggs
2 cups buttermilk
1 tsp soda
2 cups cornmeal
2 cups flour
1 tsp salt

Mix melted margarine and sugar, stir well. Add eggs and beat well. Combine buttermilk, soda and stir into the egg, sugar and margarine mixture. Add cornmeal, flour and salt and stir just until blended. Bake at 375 degrees for 12-15 minutes. Makes 2 1/2 dozen muffins.

BLUE RIBBON BLUEBERRY MUFFINS

2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1 tsp salt
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or thawed frozen blueberries
1/2 cup butter or margarine, melted
1/2 cup sugar

Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a small bowl, mix egg, milk and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the greased muffin pan cups, filling each 2/3 full. Bake 20 to 22 minutes or until golden brown. Immediately remove from muffin pan cups. Dip tops of warm muffins in melted butter or margarine, then in 1/2 cup sugar. Serve warm. Makes 12 muffins.

Variations:
Cranberry-Orange Muffins: Omit blueberries. In a small bowl, mix 1 cup chopped cranberries, 1/4 cup sugar and 1 teaspoon grated orange peel. Stir cranberry mixture into flour mixture with egg mixture.
Date-Nut Muffins: Omit blueberries. Stir 3/4 cup diced pitted dates and 1/2 cup chopped nuts into flour mixture with egg mixture.
Miniature Muffins: Spoon any of the above batters into greased bite-sized muffin pan cups. Bake at 400 degrees for 6-8 minutes.

LINDA'S ROLLS & BREAD

Mix in bowl & let stand:

1 cup warm water
4 pkgs. (8 tsp) yeast

Mix in large bowl:

4 eggs
1/2 cup oil
1 cup sugar
3 tsp salt
1 1/3 cup powdered milk (instant)
4 cups water

Add yeast mixture to above mixture.

Add:

6-7 cups white flour

Knead for 10 minutes. Let rise until double. Shape into desired rolls or loaves and let rise again.

Bake at 400 degrees.

Bread loaf: 25-30 minutes
Cinnamon rolls: 12-15 minutes
Bread sticks: 12-15 minutes
Rolls: 12-15 minutes

ZUCCHINI BREAD

Combine:

1 cup sugar
1 cup brown sugar
2 eggs
1 cup vegetable oil

Add:

2 cups zucchini, grated
3 tsp vanilla

Sift together:

3 tsp cinnamon
¼ tsp baking powder
1 tsp baking soda
3 cups flour
1 tsp salt

Stir sifted mixture into the zucchini mixture and pour into a greased loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

PUMPKIN BREAD

Cream:

1/2 cup margarine
1 cup sugar
2 eggs

Add:

1 3/4 cup flour
1 tsp soda
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp salt
3/4 cup pumpkin (solid pack)

Optional:

3/4 cup chocolate chips
3/4 cup nuts, chopped

Pour into a greased loaf pan. Bake at 350 degrees for 50-60 minutes. Makes one loaf.

**Mini chocolate chips are best.

Easy Cheese Ball

1/2 cup bottled Ranch dressing
8 ounce cheese, shredded
8 ounce cream cheese, softened
1 cup pecans, chopped

Mix dressing, cheese, & cream cheese. Cover in plastic wrap. Place in freezer for 30 minutes or refrigerate for 2-3 hours. Roll in a ball and then roll in chopped nuts. Serve with crackers or vegetables.

CARRABA’S FRENCH BREAD DIP MIX

1 Tbls crushed red pepper flakes
1 Tbls black pepper
1 Tbls dried oregano
1 Tbls dried rosemary
1 Tbls dried basil
1 Tbls dried parsley
1 Tbls garlic powder
1 Tbls minced garlic cloves
1 tsp salt

Grind together and put 1 tablespoon of mixture on plate. Pour extra virgin olive oil over and mix together with mixture. Dip warm French bread in the mixture.

SPINACH DIP

1 pkg. Frozen spinach, thawed & well drained
1 pkg. Knorr's Vegetable Soup mix
2 cups sour cream
1 can chestnuts, diced (opt)
4 green onions, chopped
2 cups mayonnaise
1 loaf Hawaiian or French bread

Mix all ingredients except bread. Let mixture set for at least two hours. Cut center out of bread and cut into cubes. Fill center with spinach mixture. Serve.

MINI QUICHE APPETIZERS

Crust:
1 cup butter or margarine
2 (3 ounce) pkgs. cream cheese
2 cups flour

Beat butter and cream cheese. Gradually add flour. Chill. Form into marble-sized balls and press into greased small tart pans.

Put a teaspoon of diced ham or cooked, crumbled bacon (bottled bacon works, too) in each of the tart pans.

Mince and saute an onion in 2 tsp of margarine. Add 1/4 cup grated Swiss cheese. Mix it up and spoon a bit on top of the bacon or ham in the pastry cups.

Uncooked custard:
2 large eggs
2/3 cup milk
1/2 cup grated Swiss cheese
a touch of nutmeg
a dash of pepper

Spoon evenly into cups. Don t overfill (it puffs up.) Bake at 450 degrees for 10 minutes and then reduce temperature to 375 degrees and bake 15 minutes until custard sets and quiches are golden brown.

ALPINE VILLAGE COTTAGE CHEESE DIP

2 pounds cottage cheese, small curd
1/2 teaspoon caraway seeds
1 1/2 teaspoons sugar
1 teaspoon Accent or Lawry Salt
1/2 teaspoon white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt

Mix all ingredients together and chill for several hours or overnight. Serve as a condiment or as a dip.

VEGETABLE PIZZA

2 (8 oz.) cans, refrigerated quick crescent dinner rolls
half an envelope Lipton or Knorr vegetable soup mix
2 (8 oz.) cartons cream cheese, softened
3/4 cup chopped black olives
3/4 cup chopped broccoli
3/4 cup chopped cauliflower
1/2 cup chopped green onions
8 oz. pkg. shredded Mozzarella/Cheddar cheese blend

Spread the crescent rolls on a pizza pan and bake according to package directions. Cool. In small bowl, beat cream cheese and vegetable mix together. Spread mixture on the crescent rolls evenly and gently. Top with olives, broccoli, cauliflower and green onions. Sprinkle with cheese. Slice into small pieces and serve.

Cheesy Appetizer

8 ounce cream cheese
1 cup Miracle Whip
3 green onions, chopped
dash Tabasco
1 loaf rye bread (small size)
8 ounce can Parmesan cheese

Mix cream cheese, Miracle Whip, green onions, & Tabasco.
Spread mixture on rye bread. Sprinkle with Parmesan cheese.
Broil until slightly brown and bubbly.

FAST CINNAMON ROLLS

Mix and let rest for 15 minutes:
2 1/4 cups warm water
3/4 cups sugar
3/4 cups oil
4 1/2 Tbls yeast

Add:
2 tsp salt
7 1/2 cups flour
3 eggs

Mix all ingredients. Knead 6 minutes in Bosch (or until smooth and elastic. Roll in a rectangle. Spread with softened margarine. Sprinkle with cinnamon and brown sugar. Optional: sprinkle raisons or chocolate chips over the dough before rolling up. Bake at 375° for 10-15 minutes. Frost if desired.

Creamy glaze:
1 1/2 cups powdered sugar
2 Tbls soft margarine
1 1/2 tsp Vanilla
1-2 Tbls hot water
Mix together and frost warm rolls

OR

Cream Cheese frosting:
Beat together:
8 ounces cream cheese
1 cup butter
1 tsp vanilla
Add:
4-5 cups powdered sugar
Mix and frost warm rolls