Melt one pound of butter blend in 1 C. sugar stir until sugar stir til is melted.
When cool
Add:
7 eggs yolks
2 C. lukewarm Milk
Add 4 packages (1 cake) yeast to milk mixture.
Add 7 + Cups of flour
Mix thouroughly
Refrigerate dough overnight. When ready to make bring dough to room temp.
Cut dough ball in 1/2 and cut each 1/2 into 3rds.

Grind 4 pounds of nuts
Beat egg whites with fork
1/4 C. Honey
1 C. sugar
1/2 Cup melted butter
And if to thick add a little milk to make nut filling easier to spread

Bake 350 degrees for about 30-35 minutes.
Or until golden brown

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp.vanilla
2 cups flour
1 cup finely chopped Planters Pecans

Preheat oven to 350°F.
Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets.

3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites OR 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º.
Spray nonstick cookie sheet with cooking spray.
Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal.
Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl.

1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas

Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.

Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes

4-6 pound boneless corned beef (if wanting sandwiches for left over's, the flat cut works best.)
Don't toss seasoning packet that comes with the meat.
1 head cabbage, cored and quartered
1 onion peeled and quartered
6 potatoes, peeled and quartered

Cover corned beef with cold water after adding seasoning packet that comes with it, and bring to a boil.
Lower heat and simmer, covered 4 hours or until tender. Add onion, potatoes and cabbage and cook for another 20 minutes or until all ingredients are fork tender.

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.

2-3 C. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup.
Stir.
Top with whip cream.

1/2 cup Butter or Margarine
1 Med. Clove Garlic *
1 Env. Soup Mix **
16 ounces (1 Can) Tomato Puree
1/2 cup Brown Sugar
1/4 cup Imported Soy Sauce ***
1/4 cup White Vinegar
1/4 cup Chili Sauce
5 pounds Spareribs ****

* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-
Mushroom, Beefy-Onion recipe Soup Mixes. ***

For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** C
ountry style spareribs can be used, but baby back ribs are the best.

1 pound fresh lasagna noodles OR 3/4 pound dried
4 tablespoons butter
2 tablespoons flour -- sifted
salt and white pepper
pinch nutmeg
2 cups milk -- warmed
1 1/2 tablespoons fresh basil -- finely chopped
1/2 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1 1/2 tablespoons fresh basil -- chopped

Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color.

1 pound ground chuck
1 medium tomato
1/2 head iceberg lettuce
1 cup shredded cheddar cheese
1 cup water
1 package taco seasoning
6 small tortillas LOW CARB

Brown beef in a skillet and drain. Return to the pan and add water and seasoning packet. Simmer on medium high until thickened.

Dice tomato and lettuce. Preheat oven to 425 degrees. Put tortillas in pans and push edges into the fluted parts.
Bake 4-5 minutes

or until the tortilla is stiff and slightly browned. In the shell layer meat, lettuce, cheese, and tomato.
Top with sour cream if desired.

2 tbs vegetable oil
2 cloves garlic, minced
Salt
1 tbs chili powder
1/3 cup reduced fat sour cream
1 1/2 cups shredded monterey Jack cheese or cheddar cheese
Shredded lettuce, hot sauce and/or cilantro
8 corn tostadas, flat, hard taco shells or make your own by frying corn tortillas in 1/2" vegetable oil, 2 min. per side.
15 oz can refried beans
2 tbs tomato paste
3/4 pound ground beef
1/2 small onion, chopped

Ingredients
6 slices hard salami, cut in half
1/2 cup zest Italian dressing
1 package frozen California mix veggies
1 cup cherry tomatoes, quartered
1 cup mozzarella cheese, cut into chunks, not shredded

Directions
Cut salami halves into 1/4 inch slices.
Pour dressing over combined salami, veggies, and tomatoes, and toss lightly.
Cover; marinate in refrigerator several hours.
Just before serving, add cheese, and toss lightly.

1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar

To make Filling:
Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft.
Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.

To make Dough:

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla.
Mix that with the eggs.
Sprinkle 3 cups of flour over top leave no liquid showing

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla. Mix that with the eggs.

Sprinkle 3 cups of flour over top leave no liquid showing

4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans

Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil, and extracts, beating until blended.

Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30

minutes or until firm.

Ingredients for cake:
1 stick (1/2 cup) softened margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites
1 can Angel flake coconut
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts

Cream Cheese Frosting:
One 8-ounce package softened cream cheese
1 stick (1/2 cup) margarine, softened
1 box powdered sugar
1 teaspoon vanilla
chopped nuts
coconut

For cake: Cream margarine and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks and beat well.

1 lb Ground meat, browned and -drained
1 md Onion, chopped
1/2 C. Red chile sauce or enchilada -sauce
12 Flour tortillas
Oil for frying
2 C. Cheddar cheese
2 C. Shredded lettuce
2 C. Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks.
Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.

1 1/2 C.Chopped prunes -(or chopped dried apples)
1 C Chopped dried apricots
1 1/2 C. Brown sugar, packed
1 1/2 C.Flaked coconut
1 C.Chopped almonds
24 Wonton skins
Oil

Mix together prunes, apricots, brown sugar, coconut and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle.
Press edges firmly to seal.

Cover to prevent drying. Heat oil (3 to 3 1/2 inches) to 360F.

3 Large eggs
1 tb Butter; softened
1 ts Sugar; plus
1/2 c Sugar
2 c All-purpose flour
1/2 ts Baking powder
1 c Honey
Vegetable oil; for deep-fryi
Colored sprinkles

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour.
Work the mixture into a soft dough with your hands.
Divide dough into 4 pieces.

On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour.

For the filling:
1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons groud
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup:
1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel

Heat the oven to 350 degrees F.

2 medium zucchini, grated
1 C. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 C. mushrooms (optional)
2 C. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Preheat oven to 350 degrees.
In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 C. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan.

1 − 2 1/2−3lb. chicken, cut−up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon−pepper seasoniong
1 large clove garlic or granulated garlic to taste

Combine all the above in a large stockpot and cover with water by about 2 inches.
Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
Strain and reserve the broth. Tear pieces of chicken into small pieces.
Set aside.

2 cups turkey ham, finely diced
½ cup chopped green onions
10 (8-inch) flour tortillas
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 cups half-and-half
6 eggs, beaten
¼ teaspoon salt

Combine ham and onions. Place about 1/3 cup of the mixture down the center of each tortilla.

Top with 2 tablespoons of cheese. Roll up and place seam side down in a greased 9- by 13-inch glass baking dish.

In a medium-size mixing bowl, combine flour, half-and-half, eggs and salt, mixing until smooth.

Pour mixture over filled tortillas.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (choice of hotness)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
pinch of salt
6 − 10 inch flour tortillas, nice flexible ones;
if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

In large saucepan, saute onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken.
Let cool.
Heat oven to 450.

20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.

Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream.

1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk

Directions

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds.

INGREDIENTS:

2 Pie Crusts (ready made or from scratch)
Cooked chicken breast – diced or shredded
1 stalk celery – finely chopped or diced
Salt & pepper, to taste
Buffalo wing sauce (bottled or recipe below)
Bleu Cheese crumbles
Bleu cheese dressing for dipping

Sauce: Mix the following ingredients:
4 Tbsp melted butter
1 Tbsp vinegar
3-5 Tbsp hot pepper sauce (such as Frank’s) adjust amount according to your taste

INSTRUCTIONS:

Heat oven to 425°F.

Line cookie sheet with parchment paper, or spray with cooking spray.

1 piece finely chopped ginger
2 cups bean sprouts
Salt and Pepper
4 cups slaw mix
2 thinly sliced green onions, white parts only
1 minced clove garlic
2 tbs + 2 cups oil
12 square egg roll wrappers
Warm 2 tbs oil in a skillet. Add garlic, ginger and green onions. Saute until fragrant but not browned, 1 min. Add slaw mix and bean sprouts and saute until wilted, 5 min. Season with salt and pepper. Let cool completely.