1 pack dry yeast
1 c warm water
2 T crisco
3 c flour
1 t salt
1 t sugar

1 c water
3 c flour
1 1/2 T dry milk
2 t sugar
1/4 t salt
2 t butter
1 1/2 t yeast

Run through a bread machine dough cycle. Remove dough, place in greased bowl with plastic wrap and towel in warm area for 30 minutes.

Cut into balls. Cover and rest 15 minutes.

Roll into crust. Place on non-stick cookie sheet. Price with fork and bake 400 for 15-20 minutes.

1 box lasagna noodles
2 jars of your favorite sauce
16 oz ricotta cheese
8 oz philly cream cheese
garlic
oregano
crushed red peppers
diced banana peppers and onions
2-4 c mozzarella cheese

Mix ricotta, spices, and cream cheese. Layer noodles, ricotta mixture, sauce, and mozzarella in large pan.

1 T olive oil
1/2 c walnut pieces
1 clove garlic
2 c torn baby spinach
1 t dried basil
4 oz whole wheat spaghetti
2 T shredded mozarella
salt and pepper to taste

heat the oil over low heat. Add nuts and toast then for 4 minutes, stirring. Add garlic, spinach, basil, salt, and pepper and cook for 3 to 5 minutes, stirring frequently. Toss with cooked pasta and top with cheese. Makes 2 servings.

Brown veal, add parsley, oregano, salt, pepper, 2 cans of whole tomatoes (crushed by hand), red wine.

Thicken if necessary. Serve over mashed potatoes.

1/3 c soy sauce
3 T oil
1 tsp dry mustard
1/2 tsp ground ginger
1/4 tsp pepper
1 clove minced garlic
2 1/2 pounds of cut up chicken

Bix in bag. Let stand 30 minutes or overnight.

Grill or bake 350 for 50 minutes. Chicken should be done when it is very brown and crispy.

1/4 stick butter, nelted in large pan.

Sautee:
2 medium onions, finely diced
3 pieces of celery, finely diced
1 carrot, finely diced

add 4-5 heaping T of flour to make paste. Swly stir in 2 cans of chicken broth.

Add 1 – 1 1/2 c cooked wild rice and 1 c cooked chicken, diced. Boil until rice is tender. Add 1 can evaporated milk, 2 c cooked white rice, 16 oz sour cream, and salt and pepper to taste.

Sirloin tip sliced paper thin

Marinade:
1/4 c oil
clove garlic
salt/pepper
1 tsp ground ginger

Brown meat and marinade lightly.

Add:
3 large green peppers
2 large onions
1/4 c soy sauce
salt/pepper
beef bouillon
several quarts of water (until covered)
pea pods

simmer everything together until desired tenderness. Thicken with corn starch.

Marinade:
1/4 c oil
4 tsp sugar
2 tsp corn starch
4 tsp soy sauce
wine
(We usually double the marinade.)

Coat beef to marinate and refrigerate.

Sauce:
2 tsp sugar
1 T corn st
1 T soy sauce
3 T ketchup
1 1/2 tsp Worcestershire sauce
(We usually triple the sauce.)

Green peppers, onions, tomatoes.

Brown meat on low until tender with marinade. Simmer 30 minutes, add green pepper and onion until a little soft. Add sauce and tomatoes and heat until warm. Serve over rice.