SIMPLE MADE DONUTS

1 ten count can Texas style doughnuts just don't use the flaky ones
1 cup sugar
1 Teaspoon cinnamon
1 Stick of  marg., melted\
Veg. oil for frying

Take a Diet Coke lid or Pepsi lid and cut holes in the canned biscuits in the center.
 Put holes aside but don't throw away.

Pour your oil in a skillet up to about 1/2 inch on sides. Heat on medium high but not on high for about 4 minutes. Drop one donut hole in the oil if it sizzles then put the donuts in and cook about 5 minutes or until
golden brown. Flip these over to the other side and let turn golden brown and then take them out and put
the holes in. When done, lay on paper towels for a few minutes to cool a little and then  dip them in the melted butter and then in the cinn.and sugar mixture. If you had rather have a glaze then take about a Tablespoon of milk in a small bowl and add some powdered sugar to it and stir good. Just work with it. These are so good you can't stop with just 3. lol

STEFENS CHICKEN ROLLS

4 Skinless chicken breasts, pounded out thin Cut into thin layers
1 Box of stovetop stuffing mix
2 Eggs, beaten
Montroal Chicken Seasoning
Dill Weed
1 Can of cream of mushroom or cream of chicken soup or a jar of chicken gravy
Milk for adding to soup

Wash chicken and pound out to thin pieces.Put the seasonsing on each side of them. Then in a bowl put the
stovetop dressing and beat the eggs up and put in this. It will make a paste do not add the water. Take and put the paste over all the chicken breasts.Spray a baking dish. Roll up and use two toothpicks to hold together. Put in baking dish seam side down Put the milk in the cream of mushroom soup and pour over top of this. Put foil on top and bake for 30 minutes or until chicken is done.If you do not have the dill just omit it.

FELICIA'S CORN

Candied Corn
1 Large can of two colored corn, drained
1/2 Stick of butter or marg. blue bonnett,  to one can of corn
5 Tablespoons cornmeal
5 Tablespoons sugar

Drain the canned corn.
In a skillet put the butter and let melt on low.
Add the corn to the butter and stir
Then add the cornmeal and sugar
Let get a little brown but not scorched  sort of look carmel colored
When almost done add a little more sugar
You can add more  butter  if you like

GROUND BEEF CASSEROLE

2 Cups Corkscrew Macaroni (Rotini)

1 Can cream of mushroom soup

3/4 C Shredded Cheddar Cheese

3/4 tsp Seasoned Salt

1 lb Ground chuck
1 can (14 oz) whole or diced tomatoes

3/4 C Geen pepper

1 Can french fried onions

Cook pasta as directed, rince and drain. Brown beef, drain fat. Combine all


ingredients except french fried onions. Pour into greased 2 quart casserole.


Cover and bake at 350 for thirty minutes. Uncover, top with french fried


onions, and bake five minutes longer

USES FOR LEFTOVER MEAT LOAF AND TOMATO GRAVY

Most time when I make meatloaf I have some of it leftover. Now there is nothing no better than a cold meatloaf sandwich on sandwich bread with mustard on it.Or on a hamburger bun. But another good thing to do with meatloaf is slice up some potatoes, some onions and green peppers and fry in a skillet and add meatloaf to it that has been crumbled up. Try it it is good. You can also make a tomato gravy and some good hot biscuits and put a piece of the meatloaf on the biscuit and then put some tomato gravy over this. Not tomato soup. Tomato gravey and biscuits is really good and here in the moutains it is a common thing to eat. Tomatos are good fixed with maccorni which has been cooked and drained and a large can of tomtoes has been added to this with which ever you like to add , some salt or sugar. Me I love them with salt and pepper instead of the sugar.You can also do this with just cooking the maccorni and draining and adding tomato juice to this. It is also a common side dish in these parts.

EASY PASTA SALAD

EASY PASTA SALAD


1 Package (16 oz.) spiral pasta, cooked and drained

2 Cups halved cherry tomatoes

4 oz. Monterey jack cheese, cubed

1 Cup  red bell pepper, chopped

1/2 Cup  green bell pepper, chopped

1 Can sliced black olives, drained



Dressing:

2/3 Cup  vegetable oil

1/3 Cup  red wine vinegar

3 Teaspoon  dried basil

1 Garlic clove, minced or 1 teaspoon minced garlic

1 1/2 Teaspoons salt

1Teaspoon sugar

1 Teaspoon  onion powder



Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl, add tomatoes, cheese, peppers and olives. In a blender  or in a glass jar with lid on,  combine dressing ingredients and mix until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving. Don't put the dressing on
until almost ready to serve as it makes it two watery.

BERRY AND ICE CREAM JELLO

BERRY AND ICE CREAM JELLO


1 Package  (3 oz.) raspberry gelatin

1 Package (3 oz.) strawberry gelatin

1Cup boiling water

1 Cup vanilla ice cream, softened

3/4 Cup strawberries, chopped

1/4 Cup. pecans, chopped

Make raspberry gelatin according to the directions on package. Ref. until set. Then dissolve the strawberry
gelatin in boilin water.  Let cool until this is syrupy. Then add the ice cream and beat until blended. Ref. until
almost set. Fold in the strawberries and pecans. Ref. until fully set. Return strawberry mixture to the mixing bowl and
wisk for 3-4 minutes on high until light and fluffy. By hand, mix raspberry gelatin into the strawberry mixture
until it is in small chunks, Ref. until this sets. If using frozen strawberrys make sure to get the juice out of them or it wil cause it to be to runny.