Bean sandwich

Cook beans until soft enough to mash. Drain off liquid. Season with ch. onion, salt, garlic, chili pwd., tabasco sauce. Serve on 2 slices of toasted bread with sliced tomato ande cheese or serve with tacos.

PIZZA DOUGH 400*+ about 15 minutes

2 ¼ c. flour, ¼ c. oil, 1 T. yeast in 1/3-1/2 c. water, 1 ¼ t. salt. Knead. Rest 10 minutes. Roll or pat out on greased baking sheet. Toppings. Bake.

ANOTHER PIZZA 350* for 5 minutes, then 7 more minutes

Mix together 2 c. water, 1 t. salt, 2 T. sugar, 2 T. yeast and 2 T. oil. Let sit 5 minutes. Stir. Add 2-4 c. flour, 1 cup at a time until dough pulls away from bowl. Turn onto floured surface and knead 5 minutes. Let rise 1 or 2 hours. Divide into 4 parts. Roll into 4 crusts. Put on baking sheets and bake at 350* for 5 minutes. Spread on sauce and toppings: mushrooms, green peppers, olives, pineapple chunks and cheese. Bake 5-7 more minutes until crust is golden.

SAUCE: Tomato sauce, garlic, oregano, Italian seasoning, 1 t. per cup.

DIFFERENT PIZZA 375* for 20 minutes

Whip 2 eggs. Add 2/3 c. milk, whip more. Add 1 c. flour, 1 t. salt and pepper. Pour into baking pan. Drip on sauce. Do not mix. Put on toppings and cheese. Bake.

FEATHER LIGHT MUFFINS 325* for 20-25 minutes 8-10 muffins

1/3 c. shortening, ½ c. sugar and 1 egg. Combine with 1 ½ c. cake or regular flour, ½ t. salt, 1 ½ t. baking powder, ¼ t. nutmeg and ½ c. milk. Fill greased muffin tins 2/3 full. Bake.

OATMEAL BREAD or MUFFINS 400* for 18 minutes or 350* for 30-40 min.

Pour 2 c. buttermilk or sour milk over 2 c. oats. Let stand 5 minutes. Add 2 eggs and 1 c. or less. sugar. Combine:

2 c. flour, 1 T. baking powder, 1 t. salt, 1 t. baking soda. Add ½ c. oil to batter. Bake in pan or in muffin cups (18).

DOUBLE LEMON MUFFINS 375* for 20 minutes PUTNAM

Combine 3 ½ c. flour, ½ t. baking soda, 1 T. baking powder, ½ t. salt and 1 ½ c. sugar. Combine rind of 2 lemons, 1 c. milk, ¼ c. lemon juice. Add 2 eggs and 2 sticks melted butter to dry ingredients. Stir quickly to combine. Pour into greased muffin tins almost to top. Bake. OK to make half a recipe.

LEMON BREAD 300* for 50-55 minutes From Sister Gee (Yekaterinburg)
Mix together: 2 c. shortening, 4 c. sugar, 6 eggs, 2 ¼ c. milk, 6 c. flour, 1 T. salt, 1 T. baking powder, 4 grated lemon rinds. Pour into loaf tins. TOPPING: 2 c. sugar, juice of 4 lemons. Heat until sugar is dissolved. Pour over hot bread and leave in pan until cooled. OPTION: Cut this recipe in half.

BANANA BREAD 350* for 30-40 minutes or 375* for 15-18 minutes for muffins

Cream ½ c. butter with 1 c. sugar. Add 2 eggs. Add 1 c. mashed bananas (3). Add: 2 c. flour, 1 t. salt, 1 t. soda, ½ c. ch. nuts. Put in greased pan. Or bake as 12 muffins. VARIATION: Use ½ c. oil instead of butter.

ZUCCHINI BREAD 350* for 1 hour

Combine 3 eggs, 1 c. oil and 2 c. sugar. Stir in 2 c. grated zucchini and 1 t. vanilla. Add: 3 c. flour, 1 T. cinnamon,

1 t. soda, ¼ t. baking powder just until blended. 1 lg. loaf or 2 small. Bake.

PUMPKIN BREAD 350* for 1 hour

Cream 2 eggs, ½ c. oil, 1 ½ c. sugar and 3 T. milk. Add 1 t. vanilla and ½ c. grated raw pumpkin. Combine with

1 ¾ c. flour, ¼ t. baking powder, 1 t. soda, ½ t. salt, ½ t. cloves, ½ t. nutmeg and ½ t. cinnamon. Mix well. Bake.

CORN BREAD 375* for 30 minutes for pan

Melt ½ c. butter. Add 2/3 c. sugar. Add 2 eggs. Combine 1 c. buttermilk and ½ t. soda. Add 1 c. flour, 1 c. yellow cornmeal, ½ t. salt. Stir until blended. Pour in 8” square pan or bake as muffins.

BASIC BISCUITS 450* for 10-12 minutes (350* for 20 minutes)

Combine 2 c. flour, ½ t. salt, 3 or 4 t. baking powder. Cut in 4 T. butter (up to 8 T.). Add 2/3 c. milk. Knead 10 times. Roll ½ “ thick. Cut with floured cutter or glass. Bake ½ “ apart.

CHEESE: Add ¼ c. grated cheese to batter. Roll out, sprinkle tops with additional ¼ c. cheese.

SAUSAGE: Roll out 1/3” thick. Spread with filling of fried sausage and onion, drained. Cut into slices and bake. Serve with white sauce or mushroom sauce. Can use hamburger but season with s& P, sage, thyme.

RAISIN: Add ½ c. raisins to dry ingredients, mix. Roll out dough. Spread with soft butter. Sprinkle with ¼ c. sugar and 1 t. cinnamon. Roll up. Cut into slices ½ ”. Place on baking sheet, top with butter and sugar. Bake

APPLE in SYRUP: Prepare syrup. Boil 2 c. water and 1 ½ c. sugar for 5 minutes. Roll dough 1/3” thick. Spread dough with 4 ch. apples. Roll up. Cut in 1 ½ ” slices. Pour syrup into pan. Place slices down in syrup. Dot with butter and sprinkle with sugar and cinnamon. Bake 425* for 20 min. Serve with milk or ice cream.

CINNAMON: Roll 1/3” thick. Spread with soft butter, brown sugar, cinnamon, raisins, nuts. Roll up, cut and bake.

BUTTER DIPS 450* for 15-20 minutes Putnam: 4X recipe for 10 hungry people

Melt 1 cube butter in 9x13 pan. Remove pan from oven as soon as melted. Measure 1 ½ c. flour with 2 t. sugar, 2 t. baking powder, 1 t. salt. Add 2/3 c. milk. Turn onto a board and knead 10 times. Roll ½ ” thick and cut in half lengthwise. Turn crosswise to make 18 sticks. Dip each stick in melted butter on all sides. Arrange in 2 rows. Bake until golden. Serve hot.