Big Soft Pretzels

Originally in the 1996 cookbook

Ingredients

1 tbsp active dry yeast
1 1/2 cup lukewarm water
2 eggs, beaten
1/2 cup vegetable oil
5-5 1/2 cups flour
1/3 cup sugar
1 tsp salt
1/4 cup instant dry milk

Directions

1. Preheat oven to 425 degrees F.
2. Lightly grease 2 large baking sheets.
3. In a large bowl, dissolve yeast in lukewarm water.
4. Blend in eggs and oil.
5. Add dry ingredients and mix well.
6. Knead about 5 minutes until dough is smooth.
7. Roll pieces of dough into ropes about 1/2 inch in diameter and 18-24 inches long.
8. Form into pretzel shapes.
9. Place on prepared baking sheets.
10. Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
11. Bake immediately for 12-15 minutes, until brown and crisp.

Makes 12-15 large pretzels

Note
For a chewier pretzel, Preheat oven to 400 degrees F. Drop pretzel-shaped dough into a pan of boiling water. When dough floats to top of water, brush with egg and sprinkle with coarse salt. Bake about 30 minutes.

For an even chewier pretzel, eliminate eggs, oil and dry milk. After forming shape, dip into a soda water solution and sprinkle with coarse salt. Bake as directed.

White Sauce

Originally in the 1996 cookbook

Ingredients

6 tbsp margarine
6 tbsp flour
3 cups milk

Directions

1. In a pan, melt margarine. Add flour. Heat to boiling.
2. Add Milk and heat until thickened, stirring constantly. Salt and pepper to taste.

Cheese Sauce
Add grated or cubed cheese with milk, stirring constantly. Salt and pepper to taste.

Fruit Dip

Originally in the 1996 cookbook

Ingredients

1 small jar marshmallow creme
1 8 ounce package creme cheese
2 tbsp (approx.) lemon juice

Directions

1. Blend all ingredients well until smooth.
2. Serve with chunks of fruit.

Steak Marinade

Originally in the 1996 cookbook

Ingredients

1/2 tsp ginger
1/4 cup soy sauce
1 green pepper, chopped
1 garlic clove, minced
3/4 cup oil
3 tbsp honey or sugar
2 tbsp vinegar or lemon juice

Directions

1. In a small bowl, combine all ingredients; mix well.

Makes 1 1/3 cups

Note
Allow 1 to 1½ 1/2 cups marinade for 2 pounds of steak.

Goulash

Originally in the 1996 cookbook

Ingredients

1 1/2 pounds hamburger
2 cups macaroni, uncooked
4 tbsp margarine
1 onion, sliced
3 fresh mushrooms, sliced
2-3 cans tomato sauce
1 can olives, sliced
- spaghetti seasoning

Directions

1. Brown hamburger, drain, set aside.
2. Cook macaroni.
3. Saute onions and mushrooms in margarine for about 15 minutes.
4. Mix hamburger, onions, mushrooms, tomato sauce, olives and spaghetti seasoning together in a large pot.
5. Add cooked macaroni.
6. Cook on low heat until thick.
7. Top with grated cheddar cheese and serve.

Chicken And Dumplings

Submitted by Chris Fowler
Originally in the 1996 cookbook

Ingredients

1 fryer chicken or 6 chicken legs, cut and skinned
8 cups water
1 tsp salt
1 tbsp minced dried onion
4 carrots, sliced
1/2 tsp poultry seasoning (optional)

Directions

1. Wash chicken. Place in a large pan and add water, salt, onion, carrots and seasoning. Bring to boil.
2. Cover and simmer 45-60 minutes or until chicken is tender. Defat broth if needed.
3. Drop dumplings by spoonfuls into boiling broth with chicken and vegetables.
4. Reduce heat to medium. Cook 10 minutes, uncovered, and 10 minutes tightly covered.
5. Remove from heat and serve.

Dumplings

2 cups white flour
1 tbsp baking powder
1 scant tsp salt
2-3 tbsp shortening
1 cup milk

Directions

1. Fix flour, baking powder, and salt together.
2. Cut shortening into dry mix.
3. Stir in milk with a fork until dumplings are mixed

Makes 6-8 servings


Note
Cooking dumplings in a pot with a tight-fitting lid is important for making light dumplings.

Easy Lasagna

Originally in the 1996 cookbook

Ingredients

1 pound ground beef
1 medium onion
1-1 1/2 package spaghetti sauce
2 cups canned tomatoes, slightly blended
1 6 ounce can tomato paste
1 cup water
8 lasagna noodles, uncooked
1 egg, slightly beaten
1 tbsp dried parsley flakes
2 tbsp Parmesan cheese
2 cups lowfat cottage cheese
1/4 cup shredded mozzarella cheese

Directions

1. Heat oven to 350 degrees F.
2. Brown beef and onion; drain.
3. Stir in seasonings, tomatoes, paste, and water.
4. Mixture may be used immediately, but for a richer flavor, simmer uncovered for 15-20 minutes, stirring occasionally.
5. Mix egg, parsley flakes, Parmesan cheese, and cottage cheese.
6. In a 9x13 inch pan, layer 1 cup sauce, 4 dry noodles (break to fit), and 1/2 the cottage cheese-egg mixture, spreading evenly over the noodles.
7. Repeat the sauce, noodles and cottage cheese mixture.
8. Top with remaining sauce.
9. Cover and for 50-60 minutes or until noodles are tender.
10. Let stand 10 minutes, top with mozzarella cheese, and serve.

Cooking in a Microwave

1. Cover with plastic wrap and cook on HIGH for 12 minutes.
2. Cook at 50% for 18-22 minutes, or until noodles are tender, turning dish twice.
3. Remove from oven and let stand 10 minutes before serving.

Chicken Pot Pie

Originally in the 1996 cookbook

Ingredients

2-3 carrots, diced or thinly sliced
1 10 ounce package frozen peas
1 tbsp butter
1 small onion, finely minced
3 stalks celery, thinly sliced
1/2 cup flour
3 cups chicken or turkey broth
1 cup skim milk
1 tsp whole thyme leaves, crushed
5-6 cups cooked and cubed chicken
1 recipe biscuits

Directions

1. Heat oven to 400 degrees F.
2. Cook carrots for 3 to 5 minutes in a small amount of water.
3. Add peas, and let stand for 3 minutes, Drain.
4. Melt butter in a medium-sized frying pan.
5. Add onion and celery, and saute. Add flour. Gradually stir in chicken broth and milk.
6. Add thyme, and cook until thick, stirring constantly.
7. Combine vegetables, gravy, and chicken.
8. Place in a large 9x13 baking dish or two smaller ones, and top with biscuits.
9. Bake for 18-20 minutes or until biscuits are brown.

Makes 12-14 servings.

Roast Chicken And Vegetables

Originally in the 1996 cookbook

Ingredients

1 3-pound whole or cut-up fryer, skinned
4-5 potatoes, scrubbed and halved
6 carrots, peeled and cut in large pieces
1 onion, sliced
1 medium yam, washed and cut into 2 inch pieces (optional)
1 fresh lime, juiced (optional)
1 tsp dried thyme leaves, crushed
- salt, pepper, and poultry seasoning

Directions

1. Heat oven to 350 degrees F.
2. Place chicken in a small roaster or roasting bag.
3. Arrange vegetables around chicken.
4. Sprinkle chicken with lime juice and thyme.
5. Season chicken and vegetables with remaining seasonings.
6. Cover roaster or seal bag.
7. Bake for 1 to 1 1/2 hours or as directed in roasting bag.

Makes 6-7 servings.

Butterfinger Dessert

Originally in the 1996 cookbook

Ingredients

1 chocolate cake mix (with egg and oil)
2 6 serving packages instant chocolate pudding
6 cups milk
2 8 ounce tubs cool whip, thawed
3-4 butterfinger bars, crushed

Directions

1. Bake cake according to package directions for a 9x13 inch cake.
2. Let cake cool completely. Mix pudding and milk.
3. In a large bowl, layer cake (1/2 at a time), pudding, cool whip, and butterfingers.
4. Repeat.

Biscuits Supreme

Originally in the 1996 cookbook

Ingredients

2 cups flour
3 tsp baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ cup shortening
⅔ cup milk

Ingredients

1. Heat oven to 450 degrees F.
   
2. Stir together flour, baking powder, sugar, cream of tartar, and salt.
   
3. Cut in shortening until mixture resembles coarse crumbs.
   
4. Make a well in the center, add all of milk. Stir just until mixture clings together.
   
5. Knead gently on a lightly floured surface. Pat or roll to ½ inch thick.
   
6. Bake 10-12 minutes or until golden brown.
   

Makes 10-12 biscuits.