Dorothy’s Dinner Rolls by Karrie

3 Tblsp yeast dissolved in ½ cup warm water
1 cup sugar
6 eggs
1 ½ tsp salt
2 cubes soft butter
2 cups warm milk

Combine all of the above in a mixer. Add 8 ½ cups flour (1/2 at a time) and mix thoroughly. Place in a large greased bowl and let rise till dough is doubled or tripled. Roll out dough on a floured board (1/2 at a time). Cut dough into triangles using a pizza cutter. Roll up triangles to form crescent roll. Place on a greased cookie sheet and let rise. Bake at 375o for about 7-8 minutes or until golden brown.

Cinnamon Rolls
Use the same recipe as dinner roll dough and let rise once. Roll out dough (1/2 at a time) and cover with ¼ cup melted butter. Sprinkle with brown sugar and cinnamon. Roll, cut, place on cookie sheet and let rise. Bake 375o for 10-11 minutes or until golden brown. Frost with butter cream frosting.

Orange Rolls
Similar to cinnamon rolls, but instead of sprinkling with brown sugar and cinnamon use orange rind and juice from fresh squeezed orange. Sprinkle with granulated sugar. Frost with orange frosting. Orange frosting is butter cream frosting with orange rind added. Use orange juice instead of milk.

CORA'S BAKED CABBAGE

This cabbage recipe is tradition in the Terry family. Probably young children will not care for it (my younger ones did not until they grew up a little more).

1 pound cabbage, coarsely shredded (about 7 cups)
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
Dash of pepper
1 1/4 cups milk
1 teaspoon prepared mustard
1/2 cup shredded American cheese (or combination of American and Longhorn cheese)
2 tablespoons fine corn-flake crumbs

Cook cabbage in small amount of boiling water for 8 to 10 minutes or just until tender. Drain. Sprinkle with 1/2 teaspoon salt. Melt butter and stir in flour, remaining 1/2 teaspoon salt, and pepper. Add milk and mustard and cook until thickened, stirring constantly, (like a white sauce).
Combine cabbage, sauce and half the cheese. Spoon into buttered round 1-quart casserole. Sprinkle with remaining cheese mixed with crumbs. Bake in moderate oven (350F) for 20 to 25 minutes, or until hot and bubbly.

Cora's PATIO CHICKEN

4 C. cooked rice
1 pkg. Onion Soup mix
4 chicken breasts
1/2 C. Evaporated Milk
4 T. butter (a little more is okay)

Layer on double sheets of foil squares: Rice, Soup mix, Chicken, Milk, Butter. Fold and seal up the packets.

Bake 350 degrees for 1 hour and 15 minutes.

Shirlyn - "Chicken and Corn Chowder"

1/4 C. Chopped Onion
2 T. chopped green pepper
2 T. butter/margarine
3 C. milk
1 (10 1/2 oz) can cream of chicken soup
1 (12 or 16 oz.) can corn Niblets (undrained)
1 (16 oz.) can cream style corn
1 tsp. chicken soup base (bouillon)
1/4 tsp. salt

Cook onions and peppers in butter until soft but not browned. Add remaining ingredients; simmer for about 5 minutes to develop flavor. For a heartier soup, minced checken may be added as desired. Thicken with a little roux if desired. Serves 6

Shirlyn

1 - Yellow Cake Mix
(mix as directed)
1-2 Cups of Corn Mill
(Bake as directed)

Katie's Huevos Rancheros (Mexican breakfast dish)

Serves: 4
Ingredients:
1 avocado- diced
1 cup salsa
4 corn tortillas
non stick spray
3 cups fresh or frozen pepper and onion mixture
10 large eggs
salt and pepper to taste
Toppings:
low fat sour cream
shredded cheese

Directions:
Mix avocado and salsa in a small bowl; set aside at room temp. Heat over to 350 degrees. Line 2 cookie sheets with foil. Lightly coat both sides of tortillas with non-stick spray. Bake on prepared sheets 8-10 min. or until crisp. Remove to dinner plates. Meanwhile heat a large nonstick skillet over med heat; add pepper and onion mixture and cook, stirring occasionally. Scramble eggs till cooked through, but not dry. Spoon eggs on tortillas; top with salsa mixture, peppers and onions, and toppings.

Per Serving: 419 calories, 20g protein, 31g carbohydrates, 3g fiber, 20g fat

Helen's BUTTERMILK WAFFLES & SYRUP

2 eggs
2 cups buttermilk
2 cups flour
2 t. baking powder
1 t. baking soda
½ teaspoon salt
¼ cup oil
Stir & Bake


BUTTERMILK SYRUP
1 cube butter
1 cup sugar* * can use brown/white
½ cup buttermilk
½ t. baking soda
Combine butter, sugar, and buttermilk in saucepan.
Simmer to a boil. Remove from heat &
add baking soda (be careful, it will bubble up)

PEAR SALAD

1 to 2 heads lettuce (red leaf, green leaf or mixed)
1 to 2 pears, peeled and cubed
toasted pecans
crumbled blue cheese
dried cranberries

Poppy Seed Vinaigrette
¾ c. vinegar 1 T. poppy seed
Dash tarragon vinegar ½ t. salt
¾ c. sugar 4 t. Dijon mustard
½ c. salad oil

Toss salad ingredients. Toss with dressing right before serving.
(This recipe makes a lot of dressing.)

Virgin Strawberry Daiquiri by Tammy

This is a "sweet" version of Strawberry Daiquiri but very delicious!
You can substitute red cream soda or your favorite flavor for the lemon-lime."

2 large strawberries, hulled
¼ cup white sugar
1 tablespoon lemon juice
¾ cup chilled lemon-lime soda
4 cubes ice
In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

1 serving

Mexican Cornbread by Tammy

"This has got to be the tastiest and the most moist cornbread I have ever made.

1 cup butter, melted
1 cup white sugar
4 eggs
1 ounce) (15 can cream-style corn
½ ounce) (4 can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Chicken Rolls by Trish

1/2 Chicken breast per serving, boned and skinned
1 slice chipped beef per chicken breast
1 can mushroom soup
1/2 slice bacon per chicken breast (I use center cut bacon)
1 pint sour cream per 6 chicken rolls
(We sometimes add a little more sour cream and soup and sometimes fresh sliced mushrooms to sauce for fun!)

Lay breast out flat, placing chipped beef over chicken flatly. Roll up with beef and point of chicken on inside. Wrap bacon around roll and place end down in pan. Mix soup and sour cream together and pour over rolls. Bake uncovered and 300 for at least 2 hours. Serve with rice or baked potato. Serves everyone, but we try and make leftovers because they're even better the next morning.

Vietnamese Canh Bi Dao (Winter Melon Soup) by Peggy

10 Large Shrimp
2 Winter Melons
Garlic
MSG (chicken Bouillon)
salt
sugar
fish sauce to taste
freshly ground pepper
1/2 cup cilantro leaves
1 scallion, trimmed and thinly sliced diagonally

*Heat pan with oil add garlic and chopped shrimp
*Fill pan with water and bring it to a gentle boil over medium heat.
*Reduce the heat to medium-low, add the winter melon, and season to taste with salt, sugar, fish sauce and pepper.
*Simmer partially covered, until the melon is cooked, about 15 to 20 minutes.
*Serve hot in communal bowl or individual soup bowls-garnish with fresh cilantro leaves and scallion. May be served over rice.