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.

1# macaroni
1 1/2 c colby cheese, grated.

White sauce:
1 stick margarine
1 t salt
4 c milk (1 qt)
1/2 c flour

When doubling, cut down on milk a little.

Melt margarine in kettle, add salt and a little milk. Whisk remaining milk and flour. Boil 1 minute. Turn heat down (keep stirring). Add cheese. Melt cheese, pour over noodles.

Spray pan. Pour evening in pan and bake at 300 for 45 minutes or at 325 for 30 minutes.

3 oz jello
1 c sugar
4 c boiling water
46 oz pineapple juice
12 oz frozen lemonade
2-liter 7-up

Dissolve jello and sugar in water.
Add juice and lemonade.
Freeze 2-3 hours. Add 7-up to frozen chunk.

2 1/4 c water
1/2 t salt
1 10-oz pk quick cooking couscous

Boil water and salt, remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork.

Combine 1/3 cup olive oil and 3 T lemon juice. Add mixture to couscous. Stir to coat and let stand until completely cooled.

Stir in 4 cups torn fresh spinach, 1/4 cup sliced green onions, and 3 T snipped fresh dill. Refrigerate 2 to 12 hours or until throughly chilled.

Sprinkle with 1/3 c crumbled feta, lemon wedges, and fresh dill sprigs. 8-10 servings.

Mix:
2 C sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
1 T cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups grated carrots (1#). Mix with crushed nuts and raisins. Mix well.

Frosting:
1 stick butter
1 8-oz cream cheese
1 1/2 box powdered sugar
1 t vanilla
crushed nuts optional

Add enough milk to spread easily.

3 c sugar
1 c oil
4 eggs
2/3 c water
2 cans pumpkin
1 1/2 t cinnamon
1 t nutmeg
3 1/3 c flour
2 t baking soda

Bake 350 for 45 minutes to 1 hour.
3 bread or 1 bundt

1 cup buckwheat pancake mix
1 T sugar
1/2 t cinnamon
1/4 t ginger
2 T oil
1/2 c applesauce
1 beaten egg
water to desired thickness

6 eggs
6 slices of bread, torn in pieces
1 c grated cheese
1/2 t dry mustard
2 c milk
1 t salt
sausage, drained and cooled

refrigerate overnight in shallow buttered casserole pan.

Bake at 375 for 45 minutes