EASY DIPPING BREAD

1 Tablespoon Active Dry Yeast or one pack
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt

If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.

SPICE MIXTURE FOR DIPPING OIL

1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil

In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture  Keep the spice mixture in the ref.

CUCUMBER SANDWICHES

2 Or 3 Cucumbers
1 Carton Spreadable Cream Cheese
1 Pack Hidden Valley Ranch Dressing Mix
Bread, Rye or Pumpernickel

In a medium bowl combine spreadable cream cheese and dressing pack. May just want to use half of the pack as it is sometimes salty. Mix well. Remove crust from bread and cut into triangles. Spread with cream cheese mixture.  Then add the cucumber slices. Add a second piece of bread.

EASY SUMMER SQUASH CASSEROLE

3 Medium Yellow Summer Squash, sliced
3 Medium Zucchini, sliced
1/2 Medium Yellow Onion, chopped
1 Cup Chopped Green Chiles
3/4 Cup Longhorn or Chedder Cheese, shredded
3/4 Cup Monterey Cheese, shredded
1/2 Stick Butter, cut in small pieces
2 Eggs, beaten
Salt and Pepper and a dash of Red Pepper

Blanch the squash and onion together until the onion is clear. Drain. Add 1 cup chopped green chiles, if you like it hot. Then add the cheeses and last the beaten eggs. Then add the salt and pepper. Add the chopped butter or marg. Mix well. Pour into a sprayed casserole dish and bake on 350 for 1 hour or until set.





 

OLD TIME PICKLE JAR PICKLES

1 Quart Glass Container or Jar
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices 
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar

In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.

SUMMER TIME CHINESE CABBAGE SALAD

1/2 Cup Marg.
1 Pack  Ramen Noodles, do not use seasoning pack
3/4 Cup Sliced Almonds
2 Teaspoons Toasted Sesame Seeds
1 Chinese Cabbage, sliced
2 to 3 Carrots, grated
1/3 Cup Green Onions, sliced

Dressing:
1/4 Cup Vinegar
1/2 Cup Sugar
2/3 Cup Veg. Oil 
2 Teaspoons Lite Soy Sauce

Melt the butter in a large skillet on medium heat. Break up the Ramen noodles into bite-sized pieces and add them to the pan. Add the almonds and stir until browned. Drain the noodles and almonds on a paper towel. Cool, cover and ref. until ready to use. Mix the dressing ings. together, cover and ref. until needed. In a large bowl, combine the cabbage, carrots and green onions. Toss with the noodles, almonds and sesame seeds. Just before serving, stir the dressing and add as much dressing as you like to the salad. Toss and serve. Keep ref.

LOUISIANA DE BASH CAKE WITH FILLING AND ICEING

21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla

Cream butter and shortening and sugar until it is creamy. Sift dry ings. together. Add milk, vanilla and egg yolks together. Alternate liquid and dry ings. to mixture. Fold in egg whites. Grease and flour 7, 8 inch round cake pans. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool.

Lemon Filling:

3 Tablespoons Corn Starch
3 Tablespoons Plain Flour
Dash Of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks, beaten
11/4 Cup Sugar
1 Tablespoon Lemon Rind (zest)
2 Tablespoons Butter

Mix cornstarch and sugar together. Mix all other ings. in a saucepan except butter and lemon juice. Cook until thick. Remove from stove. Add butter and lemon juice. Cover with wax paper until cool.

Iceing:

8 oz. Cream Cheese, softened
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla or Lemon Juice

Cream the cheese, butter until it is softened. Add sugar, vanilla and lemon peel. Mix good. Place the filling on top of the first cake layer. Stack cake and then add more filling. Continue doing this until you have all the cakes filled with filling. Then cover with the iceing around the cake and on top. Keep ref.