sugar: 1 cup
brown sugar: 1 cup
oil: 1 cup
eggs; beaten: 3
zucchini; grated: 2 cups
vanilla: 3 teaspoons
flour: 3 cups
soda: 1 teaspoon
walnuts: 1 cup
cinnamon: 3 teaspoons
baking powder: 0.25 teaspoon
Combine eggs, sugars, and oil; beat until creamy
Add vanilla and dry ingredients, alternating between flour and zucchini
Grease and flour pans
Bake 1 hour at 350 degrees (small tins 40 min)
Partially cool in tins, then remove and place on rack
milk; Scalded: 2 cups
butter: 2 tablespoons
sugar: 2 tablespoons
eggs; beaten: 1
yeast; .5cup
Water .5tsp
Sugar: 2 teaspoons
flour: 4 cups
Mix ingredients together
Put in greased bowl and let rise until it doubles in size, punch down and let rise 1/2 hour.
Roll out, buttering the inside of each roll
Bake at 375 degrees for 20 minutes
water; warm: 0.5 cup
yeast: 4 tablespoons
water; hot: 2 cups
sugar: 3 tablespoons
salt: 1 tablespoon
oil: 0.5 cup
flour: 6 cups
eggs; beaten: 1
Dissolve yeast in warm water
Combine remaining ingredients, starting with 3 cups flour
Add yeast and remaining flour
Allow dough to rest 10 minutes and punch down, repeat 4 more times
Turn onto floured suface and divide into 3 parts
Roll into 9×12 rectangle and then roll up like a jelly roll
Arrange seam down on a greased cookie sheet
Let rise 30 minutes
Slash top 4-5 times and brush with beaten egg
Bake at 350 degress for 25 minutes
bacon: 0.75 pound
onion; chopped: 1 cup
kidney beans: 2 cans
pork and beans: 2 cans
ketchup: 1 cup
brown sugar: 0.25 cup
liquid smoke: 0.5 tablespoon
vinegar: 3 tablespoons
salt: 1 teaspoon
pepper: 0.5 teaspoon
put beans, wet ingredients, and spices into slow cooker
cook bacon and crumble into slow cooker
cook 3-4 hours
black beans; drained and rinsed: 1 can
corn; drained: 1 can
purple onion; diced: 0.25
avacado; diced: 1
roma tomatos; diced: 5
green pepper; diced: 1
red pepper; diced: 1
italian dressing:
garlic salt:
mayonnaise: 1 cup
sour cream: 1 cup
dill weed: 1 tablespoon
chives: 1 tablespoon
bon apetite: 1 tablespoon
pinto beans: 1 can
kidney beans: 1 can, or
white beans: 1 can
corn: 7 ounces
rotel tomatoes with chiles: 7 ounces
tomatoes; diced: 28 ounces
green chilis: 4 ounces
taco seasoning:
ranch dressing mix:
chicken; shredded: 1 pound
Combine beans, tomatoes, green chilis, and corn (don’t drain any).
Add packet of ranch dressing mix and taco seasoning
Cook on high for 2 hours (or low for 4 hours)
Serve with sour cream, shredded cheese and crushed tortilla chips (or corn chips)
italian sausage; Ground: 1
onion; chopped: 1
carrots; chopped: 1 cup
garlic; chopped: 1 tablespoon
chicken broth: 3 cups (2 cans)
tomatoes, italian style; chopped: 1 can
pasta: 1 cup
mozzarella; shredded:
parmesan cheese; shredded:
Brown the sausage, onion, carrots, garlic together, draining sausage grease
add chicken broth, pasta, and tomatoes. Cook until pasta and vegetables are tender.
Garnish with parmasan and mozzaralla cheese.
chicken; diced: 2 cups
almonds; slivered: 2 tablespoons
cabbage; chopped: 0.5 head
top ramen: 2 packages
sesame seeds: 2 tablespoons
sugar: 1 tablespoon
salad oil: 0.5 cup
salt: 1 teaspoon
pepper: 0.5 teaspoon
vinegar: 3 tablespoons
combine dry ingredients and 1 seasoning packet from ramen noodles
combine wet ingredients and pour over cabbage and chicken
put in fridge and let stand 1-2 hours
iceburg lettuce: 1
leaf lettuce: 1 bunch
spinach: 1.5 bunches
swiss cheese: 0.75 pound
mandarin oranges: 2 cans
almonds; slivered: 1 cup
water chestnuts; sliced: 1 can
bacon: 0.5 pound
vinegar: 0.75 cup
oil: 1.5 cups
onion; grated: 1.5 tablespoons
salt: 1.5 teaspoons
dry mustard: 0.75 teaspoon
poppy seeds: 1.5 tablespoons
blend oil, vinegar, sugar, onion, salt, and dry mustard together and then stir in poppy seeds
pour over salad
optional: add strawberries