Mix all ingredients and put into a large baking dish. Bake at 350 for
45 minutes uncovered.

2 pound bag of frozen hashbrowns (thawed)
1/4 cup soft margarine
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/2 pound grated cheddar cheese
2 - 8 oz cans cream soup

Saute celery and onions in butter until tender. Add rice, lemon
rind and seasonings. Toss lightly. Continue cooking over low heat
about 2 minutes or until thoroughly heated, stirring occasionally.
Delicious with broiled or baked fish!!

1 cup sliced celery
1 cup chopped green onions (with tops)
3 T. butter or margarine
3 cups cooked rice
1 T. grated lemon rind
1 t. salt
1/4 t. pepper

Directions:
By Machine:
Put water, dry milk, butter, and sugar first in your machine.
Put in flour next and then salt. Finally make a small hollow in the
flour/salt and put in yeast. Use the standard 1 1/2 lbs cycle on your
machine. When done I find it helps to rub the loaf with butter to
soften the crust. Place in loose bag when cool and store in fridge
to keep it fresh. 5-10secs in a microwave will warm a slice again if
you want it that way.

By Hand:
Mix in a large bowl the water, dry milk, butter, and sugar. Add yeast
and let sit loosely covered by a clean dishtowel or cheesecloth in a
warm spot for one hour. This will form a sponge. Next add salt.
Then add flour slowly about 1/2c at a time until a nice dough forms.
Sticky enough to feel sticky, but not stick to your hands. Cover,
place again in a warm spot, and let rise until doubled in size. Punch
down and turn out on to a well floured surface. Knead, return to
bowl and let rise again until doubled in size. Punch down and turn
out on to the same surface as before. Knead lightly and place in
well greased pan, grease top of loaf, cover and let rise until
doubled again. Place in a preheated 350 degree oven and bake.
Loaf is done when top is lightly browned and sounds hollow when
lightly tapped. Place on wire rack to cool and rub the loaf with
butter to soften the crust. Enjoy with favorite toppings.

NOTE:
Recipe can be doubled to make more than one loaf by hand (my
usual method) it will usually produce 2 loafs and 6-8 buns.
It will also work in a 1 lb machine, but the loaf will be a little denser.

This will make a 1 1/2 lb loaf in a bread machine.
Ingredients:

1 1/8 C warm water
1 1/2 tlbs dry milk
1 1/2 tlbs butter
1 1/2 tlbs sugar (or you can use 1/4 C of honey if you like)
3 c flour (you can use white or wheat)
1 1/4 tsp salt
1 tsp yeast

Heat cider, cloves, allspice, cinnamon and sugar to boiling;
cover and simmer 20 minutes. Strain punch and pour into
punch bowl. Float orange slices on top.

Delicious on these cool fall evenings.

1 gallon apple cider
2 tsp. whole cloves
2 tsp. whole allspice
2 three-inch cinnamon sticks
2/3 cup sugar
2 oranges (sliced thin)

Brown hamburger and onion. While you are doing this place frozen
vegetables in large bowl and mix with seasoning and let stand to
partially thaw. Drain hamburger and onion and mix with
vegetables. Add cream soujp and mix well. Top with tatot tots and
bake at 350 for about 45 minutes. (Great leftover, too)

1 large bag of frozen mixed vegetables
1 large box of frozen tator tots
1 onion chopped up
1 1/2 lb. of hamburger
2 cans of cream soup (chicken, mushroom, etc.)
Adolph's Seasoning (or seasoning of choice)

Melt butter and cream cheese together stirring
continually Add corn and stir then add cheese and
jalapenos Stir until well blended Pour into casserole
dish and bake on 350 degrees until it bubbles-this is
about 20 minutes When doubling recipe cut butter to 1
and ¼ -1 ½ stick. All other ingredients will double as
normal. Cook for 45 minutes if doubling.

1 stick butter
1 block cream cheese
2 cups shredded cheddar
2 cans whole kernel corn (drained)
Jalapenos (chopped in their own juice: adjust to
desired heat level)

Mix flour,sugar and beer
Mix till moist. Don’t beat the mixture.
Put it in a greased loaf pan.
Bake at 350 degrees for 1 hour.
Right away after it comes out of oven,pour 1 stick of melted butter
over the top of bread and remove from loaf pan.

12 ounces beer,at room temperature
3 cups self rising flour
3 tablespoons sugar

In a 6-quart Dutch oven or stockpot,combine onion,celery,peppers
and butter. Cook over medium-high heat for 3-4 minutes,or until
vegetables are tender,stirring constantly. Reduce heat to medium.
Stir in the flour,and salt and pepper. Blend in the milk. Cook over
medium heat until mixture thickens and bubbles,stirring constantly.
Add the cheese. Stir until melted. Remove from heat.

In a 2-quart saucepan,combine the water and bouillon. Bring to a
boil over medium-high heat. Add crappie pieces. Return mixture to
a boil. Reduce heat to low. Simmer for 9-10 minutes,or until fish is
firm and opaque and just begins to flake. Add fish and bouillon
mixture to cheese mixture. Mix well. Cook over medium heat for 3-5
minutes,or until hot,stirring frequently. Sprinkle each serving
evenly with the chives.

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8-9 ounces mild Mexican-flavored pasterized processed cheese
loaf,cut into 1-inch cubes
1 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 1/2 lbs. crappie, skin removed, cut into 1-inch pieces
Snipped fresh chives

This recipe is quick and easy to make. Brown
bacon,leek,onion,carrot,celery,and garlic. Add turnips and
potatoes. Cover and steam mixture. Put in crockpot, add crappie
and evaporated milk. Cover and cook on low until potatoes and
turnips are tender. Stir and eat. Total time depends on how long
you steam the potatoes and turnips. Usual time is about three to
four hours. You also can leave the vegetables raw and let them
cook all day. If you don’t like turnips,substitute potatoes. However,
the turnips add a zesty flavor. To make the night before,add all
ingrediants except the crappie and store in the refrigerator. The
next morning add the crappie and cook in a crockpot on low.

1/4 to 1/2 pound bacon,chopped
3 to 4 green onions,including tops
1 large leek,chopped
1 onion,chopped
1 carrot,sliced
3 stalks celery,chopped
2 cloves garlic,minced
3 potatoes(medium to large),diced
3 turnips(medium to large),diced
1 1/2 to 2 pounds bite-sized crappie
2 large cans evaporated milk

Cook chicken in boiling water for about 15 minutes or until tender
and chop into 1 inch pieces. Heat oil. Saute onions until clear. Stir
in all but chicken and cheese. Boil. Reduce heat to medium for
about 30 minutes. Add chicken and cheese slowly. Simmer for
another 15 minutes and serve. Can be made and kept warm in a
crock pot.

4 - 16 ounce can White Northern Beans
1 tablespoon olive oil
4 garlic cloves, minced (or garlic powder)
2 teaspooons ground cumin
6 cups chicken stock or broth
sour cream
5 large boneless chicken breasts
2 - 4 cans of chopped mild green chilies
1/4 teaspoon cayenne pepper (optional)
3 cups Monterey Jack cheese cubed
1 cup chopped white onion
1/4 cup chopped carrots (optional)