Bake 2 pkg crescent rolls on cookie sheet, cool.

Mix well 16 oz cream cheese, 1 c Hellman;s mayonnaise, and 1 package of Hidden Valley dry ranch mix. Spread on crescents and top with:

Bacon bits
mushrooms (canned or raw) (optional)
chopped onions
raw cauliflower
raw broccoli
8 oz mozzarella
8 oz cheddar cheese

Refrigerated.

Beat:
2 c oil
2 tsp baking soda
3 c sugar
2 c buttermilk or sour milk
4 eggs

Add:
6 c flour
6 t baking powder
4 t vanilla

Drop by tablespoon on ungreased cookie sheet. Bake at 400 for 6-8 minutes. Sprinkle with sugar.

2 c Tang
1 c instant tea
1 c lemonade mix
1 tsp cinnamon
1/2 t cloves

Use 2 t per cup of hot water.

This tea was blended with you in mind.

1 box frozen chopped broccoli (or 1 head, chopped)
1 can cream of mushroom soup
1 cup cheese, cut up (or 1 small box Velveeta)
1 c cooked rice
1 soup can water

Cook rice, add water and soup. Add cheese and broccoli. Simmer on stove top until cheese and broccoli are mixed. bake about 30 minutes in 350 degree oven or until brown on top.

Brown meat, then cook until tender in 1/2 pan of water with salt, pepper, parsley flakes, onion, and either Worcestershire sauce or two beef cubes. Add noodles to broth and cook to desired tenderness.

Dressing:
1 lemon (1/2 t zest + 2 T juice)
2 T white wine vinegar
1 T vegetable oil
1 t poppy seeds
1/3 c sugar

Salad:
6 oz baby spinach
1/2 medium cucumber, sliced and halved
1/4 red onion, thinly sliced
8 oz strawberries
almond slivers, browned in pan

Makes 5 dozen.

1 package frozen puff pastry dough, defrosted and divided
1/2 c sugar
2 c chocolate or white chips
3 t vegetable shortening

Heat over to 375, lightly grease cookie sheet

Roll 1 sheet of dough on lightly sugared surface to 10×12.

Fold long sides to center, fold in half lengthwise to forn 12x 2 1/2″ strip. Lightly press edges together to seal. Cut dough crosswise into 1/4″ slices, fold slightly. Dip in sugar. Place slices 2″ apart on prepared cookie sheet.

Bake 8 to 10 minutes, rotate half way. Bake until golden brown. Cool completely. Dip half in chocolate, let dry completely before storing.

Spinach
bacon
hard-boiled egg
dressing

Dressing (mix in blender):
1 c salad oil
1/3 c ketchup
1/4 c vinegar
1 t Worcestershire sauce
1 medium onion, chopped.

4 c crushed berries
3 1/2 c sugar
1 box Sure-Jell

Stir Sure-Jell into sugar. Stir in 1 cup water and boil.
Stir constantly while boiling for 1 minute. Stir fruit into hot mixture and continue stirring for 1 minute.

Pour into containers and melt wax over top.

1/4 c butter
1 1/4 t seasoned salt
4 1/2 t Worcestershire sauce
8 c chex mix (corn, rice, wheat)
1 c mixed nuts
1 c pretzel sticks

Preheat oven to 250. In open roasting pan in oven, melt butter. Stir in Worcestershire sauce and seasoned salt. Gradually add cereal, nuts, and pretzel sticks until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in air tight container.