No Name Cookies

1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding (Not Instant)
1-1/2 c. canned milk
1/2 c. butter
2 eggs
4-1/2 to 5 c. flour

Put yeast in water, let stand. Mix pudding with milk; when it thickens take off heat and add butter. Cool till lukewarm; blend in eggs and yeast. Add flour till spongy. Cover and let rise 2 hours. Divide into 3 and roll out into 15" rounds. Cut 12 wedges (I use a pizza cutter). Place 1 t. filling on wide end and roll up, making sure point is down on cookie sheet.  Let rise 1 hour. Bake 10 MIN., NO LONGER!

FILLING:
1/2 c. butter
2/3 c. brown sugar
1 c. chopped walnuts
2 T. flour
Cook till sugar is dissolved

FROSTING:
1/4 c. brown sugar
2 T. canned milk
2 T. butter

Combine in pan and bring to boil. Take off heat and blend in 1 c. powdered sugar.

Caramel Ribbon Brownies

24 light caramels or l bottle caramel topping
3/4 c. canned milk
1 package chocolate cake mix (2 layer)
6 T. butter or margarine, melted
1 c. chopped nuts
1/2 c. semi-sweet chocolate morsels

In saucepan combine caramels and 2 T. milk. Cook over low heat until caramels are melted, stirring frequently. In a bowl combine remaining milk with cake mix, nuts and butter. Mix well.  Spread 1/2 the cake mixture in greased 13 x 9 pan. Bake 10 minutes at 350°. Sprinkle chocolate morsels over hot cake. Drizzle caramel mixture on top. Drop remaining cake mixture by teaspoonful over all.  Bake at 350° for an additional 20 minutes. Cut into bars while warm. Cool in pan. Makes 36 bars.

No-Bake Rocky Road Cookies

3 c. uncooked oats
1/2 c. chopped nuts
1/2 c. cocoa
1 c. small marshmallows
1/2 c. butter
1/2 c. canned milk
2 c. sugar
1/4 t. vanilla

Combine cocoa, butter, milk, and sugar. Bring to boil; boil 1 minute. Add vanilla and marshmallows and nuts. Pour over oats and stir. Drop by teaspoonful onto waxed paper. Have oats in a big bowl for mixing.

Crunchy Parfait

1/2 c. grape nuts
1/4 c. brown sugar (packed)
2 T. margarine, melted
1 pkg. vanilla pudding
2-1/4 c. milk +
1/4 c. drained fruit

Combine cereal, sugar and margarine. Set aside. Prepare pudding as directed, increasing milk to 2-1/4 cups. Cool and stir in fruit. Alternately spoon pudding and cereal mixture into serving dishes or parfait glasses, starting and ending with whipped topping mix or whipped cream. Makes 4 servings.

Potato Pancakes

4 large potatoes
1 small onion
1/3 c. flour
1/4 t. pepper
Cold water in bowl
2 eggs
2 t. salt
oil

Peel potatoes, rinse. Shred potatoes and onion; keep in cold water until ready to use.  Drain and put into towel and squeeze water out. Beat eggs; add potatoes and onion. Add flour, salt, pepper; toss until well mixed. Drop by 1/4 c. into hot oil. Flatten with turner. Cook until golden grown; turn and cook other side. Drain on paper towels and keep warm in oven.

Enchilada Casserole (Cherie Vance)

2 lbs. ground beef
1 c. chopped onions or 3 T. instant
1/4 t. Tabasco sauce
2 cans (8 oz.) tomato sauce (or 1 can tomato sauce and 1 can chili sauce)
2-3 c. grated cheese
3/4 c. flour
2 1/4 c. water
1-2 T. chili powder
1 t. salt
8 corn tortillas

Cook meat, onions, spices until meat loses its color. Add flour and mix well. Stir in water and cook to the consistency of gravy. Add tomato sauce and simmer 5-10 minutes.
In casserole layer half of meat mixture, half of tortillas, half of cheese. Repeat, topping with cheese. Bake at 350° for 25 minutes. Serve with shredded lettuce sprinkled over all.  Serves 6-8.

Angel Biscuits

5 t. water, warm
2 T. sugar
1 pkg. yeast
5 c. flour
1 c. shortening
1/2 t. soda
5 t. baking powder
3/4 t. salt
2 c. buttermilk (or sour milk)

Soften yeast in water with sugar. Cut shortening into flour mixture; add rest of ingredients.  Makes a soft dough. Spoon into greased muffin tins and bake 15 minutes at 375°.  Makes 2 dozen. I also like to make roll biscuits out of this.  Also, I put in fridge in tupperware uncooked dough for 1 week.

Dilly Bread

1 pkg. yeast
1/4 c. warm water
2 T. sugar
1 T. instant onion
1 c. cottage cheese (it can be old and starting to turn)
1 T. butter
2 t. dill seed
2 t. salt
1/4 t. soda
1 egg
2 1/2 c. flour

Dissolve yeast in water with sugar.  Heat cottage cheese till it strings from spoon.  Combine all ingredients in bowl except flour; add flour. Turn into well-greased casserole.  Let rise 30-40 minutes. Bake at 350° 40-50 minutes.

Cherie's Marinated Vegetables

1 head cauliflower, cut in florets, about 4 cups
1 bunch broccoli, cut in florets, about 3-1/2 cups
2 medium zucchini, cut lengthwise, sliced, about 3-1/2 cups
1 lb mushrooms, stems removed, thickly sliced
1 can olives, sliced
4 carrots, sliced

1 cup white or wine vinegar
1 cup oil
2 tsp sugar
1 tsp salt
1 tsp pepper
1/2 fresh lemon juice
3 cloves garlic, minced

Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour over vegetables. Cover and marinate in fridge overnight, stirring occasionally. Makes about 13 cups.

Cinnamon Rolls

2 cup scalded mik
1/2 cup shortening
1 tsp salt
1 cup sugar
1 cup mashed potatoes
2 beaten eggs
1/4 cup warm water
2 yeast cakes
7 cups flour
1 cup raisins
1 cup nuts

Add milk while hot to shortening; then add salt, sugar, potatoes, and eggs. Mix together in electric mixer or by hand. Add yeast which has been softened in water. Add 3 cups of flour and beat gradually, adding the rest of the flour; beat well. Do not knead. Add raisins and nuts. Mix and place dough in bottom of fridge 2-4 hours. When double in size punch down and roll on floured board to 3/4" thick. Spread with cinnamon mixture (below). Roll up jelly-roll fashion and cut slices about 1" thick. Place on greased cookie sheet and let rise 1 hour. Bake at 350 degrees for 15-20 minutes.

Cinnamon Mixture:
1/4 cup margarine
1/3 cup sugar
cinnamon to taste

Mix and cook till sugar dissolves.