½ lb. bacon (reserve drippings) 2 C flour Salt to taste 1 tbsp. white sugar 1 tbsp. baking powder 1 egg, beaten 1 C milk 1 C grated cheese ¼ C bacon drippings Fry bacon until crisp, chop and set aside to cool. Combine the dry ingredients and add the egg, cheese, milk and bacon drippings stirring just until moistened. Pour into a prepared loaf pan and bake at 400°F for 30 – 40 minutes.

1 C butter 1 C white sugar 1 C brown sugar 1 egg 1 ½ C flour 1 ¼ C rolled oats ½ tsp. baking soda 1 tsp. baking powder 1 C coconut Cream the butter, sugars and egg. Combine the flour, baking powder, baking soda, rolled oats & coconut and add to the butter mixture and mix well. Form the dough into small balls and place on parchment lined cookie sheets and press down with a fork. Bake at 375°F for about 8 – 10 minutes.

2 pkges. (1/4 ounce each) active dry yeast 2 C warm milk (110° – 115°F) 2 large eggs 1/3 C softened butter ¼ C white sugar 1 ½ tsp. salt 1 tsp. cinnamon ¼ tsp. allspice 6 – 7 C flour 1 C raisins 1 large egg yolk 2 tbsp. water ICING: 1 ½ C icing sugar Milk In a small bowl, dissolve the yeast in the warm milk. In a large bowl, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 C flour and mix with the dough hook until smooth. Stir in the raisins and the remaining flour and mix to form a soft dough (dough will be sticky). Turn out onto a floured surface and knead until the dough is smooth and elastic (takes about 6 – 8 minutes). Place the dough in a greased bowl and turn once to grease the top. Cover with a tea towel and let rise in a warm place until doubled (takes about 1 hour). Punch down the dough and turn onto a lightly floured surface. Divide and shape into 30 balls and place 2ʺ apart on prepared baking sheets. Cover with tea towels and let rise in a warm place until double (takes about 30 – 45 minutes). Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water together and brush over the tops of the buns. Bake at 375°F for 15 – 20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For the icing, mix the icing sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun.

2 lbs. medium or baby carrots, cut into 1” pieces ½ C brown sugar ½ C orange juice 2 tbsp. butter ¾ tsp. cinnamon ½ tsp. salt ¼ tsp. nutmeg 4 tsp. cornstarch ¼ C cold water In a slow cooker, combine the first 7 ingredients. Cook, covered, on low for 4 – 5 hours or until the carrots are tender. In a small bowl, mix the cornstarch and water until smooth and gradually stir into the carrot mixture until the sauce is thickened (about 1 – 2 minutes).

1 C mayonnaise 1 C buttermilk 1 C grated medium cheddar cheese ¼ C onion flakes ¾ tsp. garlic salt 1/3 C bacon bits Combine all of the ingredients together and mix well. Chill for 30 minutes. Serve with fresh vegetables or crackers.

3 ½ C mashed sweet potatoes 3 tbsp. soft butter ¼ C milk ¼ C orange juice 2 eggs, well beaten ½ C white sugar 1 tsp. vanilla ½ tsp. salt ½ tsp. cinnamon ½ tsp. nutmeg Topping: ½ C flour ¼ C soft butter ¾ C brown sugar ¾ C chopped pecans Preheat oven to 350°F. Combine the sweet potatoes, 3 tbsp. butter, orange juice, eggs, vanilla, white sugar, salt, cinnamon & nutmeg and mix well and place mixture in a prepared baking dish. Topping: Mix together the flour, ¼ C butter, brown sugar and pecans. Sprinkle the topping over the sweet potatoes. Bake at 350°F for 45 minutes.

3 eggplants, peeled & thinly sliced 2 eggs, beaten 4 C Italian seasoned breadcrumbs 6 C spaghetti sauce, divided 1 (16 ounce) package shredded mozzarella cheese ½ C grated Parmesan cheese ½ tsp. dried basil Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9×13” baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake at 350°F for 35 minutes, or until golden brown.

6 C shredded cabbage 1 C chopped peanuts ½ C mayonnaise ¼ C sour cream 2 tbsp. white sugar 2 tbsp. vinegar Combine the cabbage and peanuts. Combine the mayonnaise, sour cream, sugar & vinegar and mix well. Stir into the cabbage and mix well. Refrigerate.

2 C sliced turnip 2 C sliced apples 1 tsp. salt ½ tsp. pepper 1 tbsp. brown sugar ½ tbsp. butter Combine turnip, apples and seasoning. Arrange in a prepared baking dish. Sprinkle with brown sugar and dot with butter. Cover and bake at 350°F for 1 ¾ hours.

½ C melted butter 2 eggs ¾ C flour ¼ tsp. baking powder ¾ C white sugar 1 tsp. vanilla 2 tbsp. cocoa 3 C miniature marshmallows Topping: 1 C chocolate chips 1 C peanut butter 1 ½ C Rice Krispies Combine the first 7 ingredients, mix well and place in a greased 9X13ʺ pan and bake at 350°F for 15 minutes. Remove from the oven and cover with the marshmallows. Return to the oven for 3 minutes. Topping: melt together the chocolate chips and peanut butter. Stir in the Rice Krispies. Spread the mixture over the marshmallows. Refrigerate.

4 pork chops Salt & pepper ¾ C tomato juice ¼ C maple syrup ½ tsp. dry mustard ¼ tsp. ground cloves 1 tbsp. vinegar Brown the pork chops and sprinkle with salt & pepper. Place in a baking dish. Bring the remaining ingredients to a boil. Pour over the chops, cover and bake at 350°F for 1 – 1.5 hours.

5 C sliced Yukon gold or other yellow potatoes, thinly sliced 4 cloves garlic, minced 1 ½ C shredded Swiss cheese 1/3 C chopped onions 1 tsp. salt ¼ tsp. pepper 1 C whipping cream Prepare a 2 qt baking dish. Layer half of the sliced potatoes and half of the onions in the dish. Sprinkle with half the cheese, garlic, salt & pepper. Repeat the layers. Pour the whipping cream over the top. Bake, covered, at 350°F for 1 hour. Uncover, and bake for 15 – 20 minutes or until the potatoes are tender and the top is golden brown.