Ingredients

• 2 cups of sugar
• 1 cup of hot water
• 2 Cups of fresh lemon juice (approximately 10 lemons)
• 1 gallon of cold water
• Mint Sprigs, for garnish

Directions

• Roll around lemon on the table
• Cut a slot in the lemon on either side and squeeze into a measuring cup (1 cup)
• Put the sugar in the pitcher
• Put a bowl underneath a strainer and tear the lemons apart and push them down on the bottom of the strainer until there’s only peel left
• Put the hot water in the pitcher and stir
• Then put the lemon juice in the pitcher and stir
• Next put cold water in the pitcher until the pitcher is filled and stir
• Finally put some lemonade in a cup or glass and tear some mint off the leaf and put it in the cup as decoration

6 eggs

Salt & Pepper to taste

About 2 tablespoons shredded cheese ( I used coby).

Preheat oven to 400 degrees. In a large frying pan over medium heat fry bacon just until it is begins to curl. flip one time when it begins to curl again remove from pan and drain on a paper towel lined plate. In a muffin pan line the edges of 6 cups with one piece of bacon. Take the remaining 2 pieces of bacon and cut each into thirds, and cover the bottoms of the 6 muffin tins. Fill each bacon cup with an egg then salt and pepper to taste. Bake for 15 minutes or until they set. Sprinkle with cheese and return to oven for about 2 minutes or until the cheese is bubbling. Enjoy

Mix Together and set aside

• 1/4 cup warm water
• 1/2 cup milk
• 1 large egg

In a food processor mix

• 2 1/4 cup all purpose flour
• 2 1/2 teaspoons dry yeast (1 package)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup stick butter, sliced (add in gradually)

Add the liquid mixture to the dry mixture in the processor just until it is incorporated. The dough will be moist and gooey. Refrigerate in a covered bowl for 4 hours or overnight.

On a flour covered surface knead in to a ball. Roll out into a square and fold into thirds and then in half repeat this step this step 3 times.

The last time cut the dough into thirds and wrap each section in plastic wrap. If you are using the dough right away place it in the refrigerator  for 30 minutes, if you are saving it for a later date you can freeze it ( when you are ready to use allow to thaw in the refrigerator).

Remove the cold dough from the plastic wrap and roll out a 9″x13″ square on a floured surface.  Add your filling (see below) length ways down the center leaving about 1/2 inch for the end and 3″ on each side.

With the filling in place take your pastry knife and cut your strips of dough to fold over alternating sides.

Brush with egg a beaten egg white.

Bake at 350 for 15 minutes.

Optional Glaze

1/4 cup powdered & 1 tablespoon warm water

Cheese Filling

1 cup ricotta cheese, 6 tablespoons of sugar, 1 egg, 1/8 teaspoon salt, and 3 tablespoons of melted butter. Chill before using.

Pineapple filling

1/2 cup sugar, 3 tablespoons cornstarch, 1/2 teaspoon salt, 1 cup crushed pineapple, well drained, 3/4 cup pineapple juice, 1 tablespoon butter, 1 teaspoon lemon juice.

Bring to a boil and cook one minute longer, stirring constantly. Chill before using.

Canned pie filling

1 lb round steak cut 1/2 inch thick

1 cup beef broth

2 tablespoons soy sauce

2 tablespoons cornstarch

1 teaspoon sugar

1/4 teaspoon black pepper

2 tablespoons olive oil

1 large carrot sliced

1 clove garlic minced

1 green pepper sliced

1 8oz can of water chestnuts sliced

4 green onions cut into 1 inch pieces

Slice meat and vegetables – set aside. Mix together the broth,  soy sauce,  cornstarch, sugar & black pepper – set aside.  In a large skillet or wok cook  the carrots and garlic in the olive oil over high heat stir frequently. When the carrots began to soften (about 3 minutes) add the green pepper, when the green pepper is softened (about 2 additional minutes) remove vegetables and set aside. Add the meat to the hot skillet to brown. When the meat is browned add the water chestnuts and green onions heat for 1 minute. Then add the vegetables and the broth mixture to the skillet and bring to a boil. Serve over hot rice.

Ingredients:

2-3 lbs of cooked chicken

6 cups of cooked rice

1 small can of mushrooms

1 3/4 cup of chicken broth (or one 14oz can)

1/4 cup of milk

2 tablespoons of flour

1/2 teaspoon garlic salt

1/8 teaspoon of black pepper

1/4 cup crushed saltine crackers

Cut up the cooked chicken in to bite sized pieces and mix with rice. Stir in the mushrooms to the rice mixture reserving the liquid. In a small saucepan heat the chicken broth and the liquid from the can of mushrooms. In a small bowl mix together the milk, flour,garlic salt and black pepper together until smooth. Add the flour mixture to the saucepan of chicken broth. When the chicken broth mixture is heated through add the cheese until melted. In a buttered 3 quart casserole dish layer the rice mixture and the broth mixture. Top with the cracker crumbs and bake at 450 degrees for 30 minutes.

1 cup dish washing soap

4 oz glycerin (available in pharmacies)

1/2 gallon of water

1 tablespoon sugar

Mix all ingredients together. If you do not have bubble wands on hand try using a plastic pop can holder or wire twisted in a circle.

1 18-20 ounce yellow cake mix (plus ingredients to prepare)

1 21 ounce  can of cherry pie filling

Grease a 9″x13″ pan. Place a single layer of miniature marshmallows on the bottom of the pan (about 4 cups). Prepare cake mix according to directions and poor evenly over the marshmallows. Spread the cherries over the cake mix. Bake at 350 degrees  for 30-40 minutes.

1/3 cup baking powder

1/4 cup sugar

1 tablespoon salt

2 cups shortening

Mix dry ingredients and cut in shortening until mix resembles coarse corn meal. The mix can be stored at room temperature for 6 weeks. Use as you would bisquick or your brand of baking mix!

Baking Mix Recipe  Taco Beef Bake

1 cup butter

2 eggs

1-1/2 cups sugar

2-3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons sugar

4 teaspoons cinnamon

1. Preheat oven to 350F
2.Mix butter, 1-1/2 cups sugar and eggs in a large bowl.
3. Combine flour, cream of tarter, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5.Chill dough in fridge for 15 minutes.
6.Meanwhile, mix 4 tablespoons sugar and 4 teaspoons cinnamon in small bowl.
7. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
8. Place on an ungreased cookie sheet, and bake 10 minutes.
9. Remove from pan immediately.
YIELD: 2 Dozen