Carrot-Pineapple Salad

Ready for chilling in the refrigerator

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


*Note from Ranae - If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Shrimp Toss

INGREDIENTS:

1 pound spaghetti

1 pound uncooked shrimp, peeled and deveined

6 - 8 tablespoons butter

2 garlic cloves, minced

8 ounces mushrooms, sliced

5 tablespoons sour cream

1 cup Parmesan or Romano cheese, grated

Salt and Pepper

DIRECTIONS:

Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.

Beef Stew Bread Bowl

Recipe and picture taken from Pillsbury.com

INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits


DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.

2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.

3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.

4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.

5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Carrot Coins

Taken from Disney's Family Cookbook

3 to 4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
salt and pepper to taste

Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and coo over medium-high heat for 6-7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter and cider vinegar. Turn up the heat and saute, stirring for 2-3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper and serve. Serves 3 to 5.

Spanish Rice

Cooking method: Stove
Makes: 3 cups or 6 1/2-cup servings

3 Tablespoons oil
1 1/2 cups uncooked rice
1/2 onion, chopped
3 cups water
1/2 can (5-ounce) tomato sauce
2 chicken bouillon cubes
Garlic powder (to taste)

In a skillet, brown rice and onion in heated oil. Add water, tomato sauce, chicken bouillon and garlic powder. Stir until mixed and bring to a boil. Reduce heat; cover and simmer 15-20 minutes until water is absorbed.

Baked Potato Soup

Taken from 30 Day Gourmet Website

4 large baking potatoes, baked
10 tablespoons butter
2/3 cups flour
6 cups milk
1-1/2 cups shredded cheddar cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream

Cut baked potatoes in half length-wise. Use a spoon to scoop out the pulp into a large bowl. Set aside. (The leftover skins can be used to make potato skins or just discarded.)

Melt butter in a large sauce pan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn up the heat to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is think and bubbly. Add the cheddar cheese, salt, pepper and bacon. Mash the potato pulp with a hand-held potato masher, fork or mixer to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Serve with toppings of additional shredded cheddar cheese and sliced green onions, if desired. Serves 8

Corn Bread

Recipe taken from Disney's Family Cookbook

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 cup milk
1/2 cup plain yogurt
1 egg, lightly beaten
1/4 cup butter, melted

Preheat the oven to 425 and grease an 8-inch square baking pan. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg, and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15 to 20 minutes. Serves 6-8

Apple Barbeque Sauce

Prep Time: 10 Min
Cook Time: 20 Min
Yield: 3 1/2 cups

Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Meatball Sub Casserole

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6-8

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Broccoli Beef

Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

7-UP Pound Cake

2 sticks of margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7-ounces 7-UP (or other lemon-lime soda)

Pre-heat oven to 300 degrees. Grease and flour tube or bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Pour into prepared pan. Bake for 1-1/2 hours or until cake tests done.

Soda Bread

3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda

In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.

Chunky Chicken Soup

Recipe and picture taken from December 2008 Simple & Delicious

SERVINGS: 5
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.


Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Lazy Day Lasagna

Recipe taken from The Freezer Cooking Manual by 30 Day Gourmet

Ingredients:
12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)

Directions:
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.

To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.

To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.

Nutritional Facts:
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat

Granola

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 10 minutes

3/4 cup brown sugar
1/3 cup oil
1/3 cup honey
5 cups oats
1/2 cups raisins
1/2 cup dry milk
3/4 teaspoon cinnamon
pinch of salt

Mix brown sugar, oil and honey in a medium saucepan until sugar is dissolved. Combine dry ingredients except rasisins in large greased cake pan. Pour sugar mixture over dry ingredients; mix well. Bake a 375 degrees for 10 minutes. Let cool in pan. Add raisins. Store in an air-tight container.

Notes: I like to add chopped dried apple, sliced almonds, sunflower seeds, sesame seeds, wheat flakes and whatever else might suit my fancy at the time.

Jiffy Jambalaya

Both recipe and picture were taken from Simple & Delicious magazine

Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4

Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional

Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.

Sausage Cabbage Supper

Taken from Taste of Home magazine

Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12

Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.

Chicken Zuchinni Casserole

Ingredients:
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Carrot-Radish Salad

Taken from Taste of Home's Healthy Cooking April/May 2008

Ingredients:
3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins

LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional

Directions: In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 124
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g
Diabetic Exchange: 1-1/2 fat, 1 vegetable, 1/2 fruit.

Garlic Butter Spread

Taken from Frugal Menus at Menus4Moms

1/2 C. margarine, softened
2-3 Tbsp. Minced garlic
Dry Parsley to taste

Combine all ingredients.

To make garlic toast: Spread on your choice of bread and toast under the broiler or in a toaster oven for a couple minutes until toasted to your family’s preference.

Fiesta Salad

Taken from Taste of Home's Healthy Cooking April/May 2008

Ingredients:
2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons prepared reduced-fat ranch salad dressing

Directions: In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 100
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 235 mg
Carbohydrate: 16 g
Fiber: 4 g
Protein: 4 g
Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.

Honey-Wheat Oatmeal Bread

Taken from Taste of Home's Healthy Cooking April/May 2008 issue

Ingredients:
1-1/4 cups water (70° to 80°)
1/2 cup honey
2 tablespoons canola oil
1-1/2 teaspoons salt
1 cup quick-cooking oats
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 package (1/4 ounce) active dry yeast

Directions: In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 20 slices).

Funnel Cakes

taken from allrecipe.com

3 eggs
2 cups milk
1/4 cup white sugar
3-2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

DIRECTIONS
1. In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
2. In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
3. In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Potato Pancakes

INGREDIENTS
2 medium russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unslated butter or margarine


DIRECTIONS
Preheat oven to 200 and place a large baking sheet in the oven to warm. Grate the potatoes and place in a bowl of ice water. Grate the onion.

In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt and pepper. Transfer the potatoes and onions to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.

In a 12-inch nonstick skillet, melt 1 tablespoon of butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.

Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you cook the rest of the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed. Yield: eight 4-inch pancakes


*Note: I use my electric griddle (400) with some oil on it to cook potato pancakes. It is easier since I need to cook a larger quantity. We love them with applesauce and sausage (either mild Italian links or breakfast links).

Rice Cereal

(taken from www.mrbreakfast.com)

1-1/2 cups white rice -- uncooked
2 cups lowfat milk
1/4 cup sugar
1-1/2 teaspoons of ground cinnamon

Prepare the rice according to the directions on the package. Combine warm cooked rice, milk, sugar, and cinnamon. Stir and serve.

*Note: I like to add a bit of vanilla and some raisins after cooking. I have also used this recipe with some minor adaptions to use up leftover rice. I just reduce the amount of milk. For example, for 2 cups of leftover cooked rice, I would add 1 to 1-1/2 cups milk and cook over medium low until some milk is absorbed and the texture is what I like.

Pancake Mix

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar

To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.

Coleslaw

1/2 head green cabbage, coarsely chopped
1-2 medium carrots, grated
1/4 cup Miralce Whip
1/4 cup sugar
1 tablespoon vinegar
1 tablespoon oil
dash of salt

Whisk together Miracle Whip (or like dressing), sugar, vinegar, oil and salt in medium bowl. Continue whisking for 2 minutes until mixture is smooth and well combined. Add cabbage and carrots, tossing to coat. Chill until ready to serve.

Tortillas

3-4 cups white flour
1/3 cup oil
1 cup warm water
1 teaspoon salt

Mix 3 cups of flour and oil together until crumbly. Set aside. Mix together water and salt, stirring until salt is dissolved. Add to the flour mixture; mix, adding flour as needed. Knead dough about 4 minutes until elastic. Let the dough rest at least 1 hour.

Divide into 12-16 balls. Roll out until thin. Cook on an ungreased skillet over medium or electric griddle at 350. Cook for 1-3 minutes on each side, until light brown appears just a little. Yield: 12-16 tortillas.

French Bread

2 tablespoons yeast
2-1/2 cups warm water
2 tablespoons white granulated sugar
1 tablespoon salt
2 tablespoons oil
6 cups white flour

Dissolve 2 tablespoons of yeast in 2½ cups of warm water without stirring. After yeast is dissolved, add 2 tablespoons white granulated sugar, 1 tablespoon salt, 2 tablespoons oil and 6 cups of flour. Mix well and knead for 2-3 minutes. Let the dough rest for 10 minutes and knead again. Repeat this process for 1 hour.

Divide the dough into three portions. Roll out a portion on a floured surface. Roll the dough to create a long loaf. Place on a greased baking sheet. Repeat with the remaining two portions. Let the loaves rise until doubled in size. Cut diagonal slits in loaves’ tops and brush the tops with milk. Bake at 400º for 30 minutes or until golden brown.

Buttermilk Biscuits

This recipe was taken from a Taste of Home Cookbook (submitted by Vera Reid)

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup shortening
¾ cup buttermilk

In a bowl, combine the flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to ½-inch thickness. Cut with a 2-1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450º for 10-15 minutes or until golden brown. Yield: 10 biscuits.