Zucchini Bread

3 eggs
1 tea. Baking soda
2 c. sugar
¼ tea. Baking Pwd.
1 c. oil
2 tea. Cinnamon
2 tea. Vanilla
1 tea. Salt
2 c. grated zucchini
1 c. chopped walnuts
3 c. flour

Beat eggs until light and foamy. Add sugar and oil. Beat well. Add vanilla and zucchini and mix. Add dry ingredients. Beat well. Stir in nuts. Pour into 2 large or 3 small greased tins. Bake at 325 degrees for 45-50 min. Turn out on rack to cool. You may substitute applesauce for the oil.

Submitted by: Anna

Whole Wheat Bread

4 c. warm milk (may use ½ pwd milk & 4 c. hot water). Reserve ½ c. of milk and pour into a separate bowl. Put remaining 3 ½ c. milk into Mixmaster bowl.

Add to ½ c. milk mixture – 1 TB. Yeast and 1 tea. Sugar. Mix well and set aside.

Add to 3 1/2 c. milk mixture: 1 egg, 1 TB. Salt, ½ c. honey, ½ c. oil (Optional: you may also add 1 TB. Gluten, and ¼ c. dough conditioner).
Add 7 c. wheat or white wheat flour. Mix well.

Pour in yeast mixture and beat well. Add approx. 6 + additional cups of flour and let knead. Divide into 3 equal portions and form into loaves. Put into greased (Pam spray is okay too) tins and then flip over so greased side is up. Let rise to about 1 ½ - 2 inches above loaf tins. Bake at 325 degrees for 40-45 min. Remove from oven and tins and let cool. While cooling spread butter across the top side of the loaves.
Makes 3 medium sized loaves.

Submitted by: Anna

Sopapillas

1 pkg dry yeast (1TB)
¼ c. water
1 c. scalded milk*
2 TBs sugar
2 TBs shortening
2 tsp. Salt
3 ½ c. flour

Mix – a stiff dough, let rise at least ½ hr. Fry in about 1” oil or shortening.
*mix powdered milk ~ pwd + 1 c. hot water

Navajo Tacos for 12-15
3 batches sopapillas
3 qts chili
1 pt sour cream

Submitted by: Maria

Orange Nut Bread

2 ¼ c. flour
¾ c. chopped walnuts
2 ¼ tsp. Baking powder
2 TB. Melted shortening or oil
¼ tea. Soda
1 beaten egg
¾ tea. Salt
¾ c. orange juice
¾ c. sugar
1 TB. Grated orange peel

Sift dry ingredients into a large bowl. Add nuts, oil, egg, orange juice and peel. Stir till mixture is dampened, but not smooth. Pour into 8 ½” x 4 ½” x 2 ½” loaf pan. Bake for 55 min at 325 degrees.

Submitted by: Anna

French Bread

½ c. warm water
1 TB. Salt
2 TB.yeast
1/3 c. melted shortening or oil
2 c. hot water
6 c. flour
3 TB. Sugar

Dissolve yeast in warm water. Combine remaining ingredients using only 3 c. flour. Beat well. Add yeast and mix in rest of flour, one cup at a time. Knead. Let rise for 1 hour. Roll out into a rectangle and divide in 3. Braid and brush with beaten egg. Sprinkle with sesame seeds if desired. Let rise until double (on a greased cookie sheet). Bake for 25-35 minutes at 400 degrees. Makes 2 loaves.

Submitted by: Anna

Crusty Corn Bread

1 c. flour
1 tsp. Salt
2 TB. Sugar
1 c. yellow cornmeal
4 tsp. Baking powder
1 well-beaten egg
4 TB. Butter, melted
1 c. milk

Sift flour, salt, baking powder and sugar; mix with cornmeal. Combine egg, milk and butter. Add to dry ingredients; stir just until moistened. Bake in a greased 9”x 9” square pan in hot 450 degree oven until golden brown, about 25 minutes.

Submitted by: Anna

Crescent (and/or) Dinner Rolls

First mix together 4 c. warm water and 4 TB. yeast. Then add 1 c. sugar, ½ c. shortening and 1 TB. salt. Whip together. Add 2 eggs. Whip. Add 6 c. flour. Mix well. Add 4-6 c. (more) flour. Knead to somewhat sticky texture (2-3 minutes). Put in an oiled dish and let rise double. Roll out ¼ - ½ inch on floured top. Crescent: 8-10 rolls out of each pie shape. (Roll large end to small end.) Let rise in an oiled pan. Bake at 375 degrees F for 10-15 minutes or 400 degrees F for 7-10 minutes until golden brown.
Makes approx. 4 doz. Rolls

Submitted by: Anna

Cinnamon Rolls

2 TB. Yeast
1 TB. Sugar
1 c. warm water.
Dissolve, set aside and let rise.

1 c. scalded milk 1 tsp. Salt
6 TB. (1/3) c. shortening 3 eggs
¾ c. sugar 6 c. flour

Mix milk, shortening, sugar, salt and eggs; add yeast mixture and flour. Do not
Knead. Let rise. Punch. Roll out, spread with butter, sprinkle on brown sugar, cinnamon and ¾ c. chopped nuts. Roll, slice, place on greased cookie sheet 3 inches apart and let rise. Bake 10-12 min. at 375 degrees. Make frosting using maple instead of vanilla flavoring.

Submitted by: Anna

Breadsticks

Dissolve 1 Tb.Yeast and 2 Tb. Sugar in 1 ½ c. warm water. Add 3 c. flour and ½ tea. Salt. Mix for 5 min. Let rest for 10 min. Melt ½ cube butter on/in a cookie sheet. Take about a golf ball size of dough and rub in hands till oblong. Dip in butter and set in pan to rise. Continue with the remaining dough. Sprinkle with garlic salt and Parmesan cheese. Let rise 20 min. Bake @ 350 degrees till golden – approx. 15 min. Dip in spaghetti sauce.

Submitted by: Anna

Biscuits

2 c. flour
1/3 c. oil
3 tsp. Baking powder
2/3 c. milk
1 tsp. Salt

Preheat oven to 475 degrees. Mix dry ingredients – add oil and milk all at once. Stir until mixed. Knead 10 times – adding no additional flour. Bake 10-12 min. Quick and easy.

Submitted by: Anna

Banana Nut Bread

1 c. sugar
½ c. shortening
3 (1 ¼ c.) bananas
2 eggs
2 c. sifted flour
1 tea. Soda
½ tea salt
½ c. walnuts
½ c. coconut

Bake at 325º for 45 minutes. Grease tins and leave in 10 minutes before baking. Regular makes 4 small or 3 large loaves. X4 = 9 small loaves—if stiff

Submitted by: Anna

Russian Refresher

2 c. powdered orange drink
1 1/3 c. sugar
1/3 oz. Powdered lemonade
1 tea. Cinnamon
½ tea. Ground cloves

Mix well and store in an airtight container. Use 2-3 teaspoons per 1 c. hot/warm water – to taste.
(Mix ahead of time for camping or whatever.)

Submitted by: Anna

Orange Julius

1 6 oz. Can frozen orange juice
1 c. milk
1 c. water
½ c. sugar
1 tsp vanilla
10-12 ice cubes

Blend all ingredients on high speed in blender until ice is well crushed (about 30 sec.)

Submitted by: Anna

Creamy Taco Dip

2 pkgs (8oz. Each) Cream Cheese
1 Cup (8 oz.) Sour Cream
1 jar (8 oz.) taco sauce or salsa
2 tea. Ground cumin
1 can (15 oz.) refried beans
1 cup (4 oz.) shredded cheddar cheese
1 medium tomato, diced
¼ c. chopped ripe olives
¼ c. canned chopped green chilies
1 cup shredded lettuce
Tortilla Chips

In a mixing bowl, beat softened cream cheese & sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 13 in x 9 inx2 in dish. Spread cream cheese mixture over the beans, leaving about 1 inch uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives, and chilies. Serve with tortilla chips. Yield 16-20 servings

Submitted by: Maria

Cocoa

Mix 1 TB Cocoa with 2 TB ¼ c. Sugar. Mix well

Combine with:
3 c. Milk
1 shake salt
½ can canned milk

Heat until hot enough to drink

Submitted by: Anna

Cheese Ball

1 ½ lbs. Longhorn/Cheddar cheese
8 oz. Cream cheese
2 cloves garlic or 1 tea. Garlic pwd.
2 TB. Minced onion
1 tea. Worcestershire sauce

Grate cheese and cloves. Add cream cheese and mix well. Roll in nuts.

Submitted by: Anna