Bread Sticks

Recipe for: Bread Sticks
From: Karen Miner

1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar

Dissolve yeast in water, add sugar. When dissolved, mix:

2 1/2 c. flour
1 1/2 Tbsp. sugar
2 tsp. salt
1 egg, unbeaten
3/4 c. warmed milk

Add this mixture to yeast. Will be gooey. Let rise 1 hour. Pour out on floured board and add enough flour to just knead lightly. Roll out into a rectangle (handle carefully – don’t roll hard). Cut down middle, lengthwise, then cut each half into sticks, cutting short side of dough. Dip top of each stick in melted butter & then parmesan cheese. Place on cookie sheet and let rise 1 hour. Bake on middle rack at 350 for 10-15 minutes.

Dinner Rolls

Recipe for: Dinner Rolls
From: Melissa Thomas

1 c. warm water
1 Tbsp. yeast
1/2 c. sugar
1/2 c. melted margarine or butter
3 eggs, beaten well
3/4 tsp. salt
4 c. flour

Dissolve yeast in water. Add 1 tsp. sugar to proof the yeast (not part of the 1/2 c. sugar shown above). Combine melted butter, sugar, salt and eggs in a large bowl. Mix well (can mix by hand) – pour in yeast and flour, mix together well. Dough will be very sticky and soft – don’t knead it or mix too much, and don’t add more flour. Let dough rise in a covered, greased bowl for 3 to 4 hours. Roll out 1/2 at a time. (It’s ok to add enough flour at this point to keep the dough from getting sticky, but only add enough to make it workable.) Cut triangles with a pizza cutter (as though cutting a pizza). Roll up, starting at wide end and rolling toward the point. Bake at 350 for 7 or 8 minutes (or until lightly browned). I spread melted butter on top when the rolls come out of the oven for extra flavor.

Salsa

Recipe for: Salsa
From: Melissa Thomas


2 cans petite diced tomatoes (if fresh are out of season)
1/2 to 2/3 can diced jalapeños
1 yellow onion (use red onion if using fresh tomatoes)
juice from 2 limes
1 bunch cilantro, chopped
season salt to taste

Artichoke Dip

Recipe for: Artichoke Dip
From: Melissa Thomas


8 oz. can non-marinated artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1 clove garlic, minced


Mix together all ingredients except artichoke hearts and beat until smooth.
Add artichoke hearts. Place in a greased pie or quiche pan.
Bake, at 350 degrees, for 20 minutes.
Serve with crackers or toasted slices of baguette bread.

Tamale Bean Dip

Recipe for: Tamale Bean Dip
From: JoAnn Miner

1 can chili with beans
1 can chili without beans
1 can tamales (about 15 oz.) – use sauce also
1 jar Kraft Old English cheese
4 oz. can diced green chilies

Remove paper from tamales and dice tamales (can cut up with scissors).
Heat all ingredients except cheese. When heated, add cheese.
Serve warm with tortilla chips.

Cheese Balls

Recipe for: Cheese Balls
From: Susan Thomas


6 (8 oz.) packages cream cheese
1 1/4 lbs. shredded cheddar cheese
1 pkg. dry Ranch dressing
2/3 cube margarine
3 green onions, chopped


Mix all ingredients together and roll in slivered almonds or your favorite nuts.
Makes 3 large cheese balls.

Clam Chip Dip

Recipe for: Clam Chip Dip
From: Paul Miner


12 oz. Philadelphia cream cheese – cut up and soften
dash garlic salt or thin sliver garlic
1 c. canned minced clams (one small can)
4 Tbsp. clam broth – add more until right consistency
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt – scant
dash pepper


Makes about 2 cups – can use blender.