Gratin Dauphinois

1 garlic clove, halved
6 red potatoes, peeled, cut into 1/8 inch slices
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup gruyere cheese
1 cup milk

Rub dish with cut sides of garlic. Coat dish with cooking spray.

Arrange half of potatoes in dish and drizzle with half of the butter. Sprinkle with half of the salt and pepper, and top with half of the cheese. Repeat the layers.

Bring milk to a boil, pour over potato mixture. Bake for 40 minutes or until tender.

Pork Chop Marinade

1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons sugar
1 large clove garlic, sliced
1/2 teaspoon ginger

Blend all ingredients until sugar is dissolved. Use this to marinade beef, pork, chicken, or any kind of meat.

Cinnamon Rolls

Cinnamon Rolls

3/4 cup milk
1 cube butter, melted
1/2 cup sugar
1 teaspoon salt
1/4 cup warm water
2 Tablespoons yeast
2 eggs
1/2 teaspoon mace
4 cups flour

Scald milk and pour into bowl.  Add sugar to milk and stir til dissolved.  Cool to luke warm.  Dissolve yeast in water for 10 minutes.  Feed it 1/2 teaspoon of sugar

To lukewarm milk mixture add yeast, eggs and 2 cups flour and mace.  Beat.  Add butter and beat again until smooth.  Then add remaining 2 cups flour and beat until thick.

Sprinkle flour on counter.  Pour dough on it, sprinkle flour on top, cover with dish towel.  Let stand for 10 minutes.  Kneed enough so you can handle it.  Put in greased bowl and let rise until doubled.

After it has doubled dump on floured surface, cover and let rest again for 10 minutes.  These rest are important.(I don't know why.)  Just what the recipe says.

Grease pans and roll out dough on board.  Melt 1/4 cup of butter and spread on dough.  Sprinkle cinnamon, sugar mixture on top.  (1/2 cup of sugar and 4 teaspoons cinnamon,)  Roll up and slice, I do a good two fingers in between slices.  Place on shallow pan and let rise again.  Bake 375 for 8 minutes.


Notes:  I usually double the recipe and make about the same amount of rolls.  Obviously they are bigger and don't get so dried out when cooked.

Randy likes raisins in his rolls, so half of the rolls are sprinkled with raisins.

Frosting:
1/2 box of powdered sugar
4 tablespoons of butter, softened
1/2 package of cream cheese or use all cream cheese
vanilla.
enough milk for consistency you want.

Mix all together and spread on rolls


This is Myrtle Jibson's recipe.  She would sprinkle sliced pecans on top.

Sour Cream Coffee Cake

1 1/2 cups sugar
3/4 cup butter, softened
3 eggs
3/4 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon salt
1 1/2 cups sour cream

filling:
1/2 cups packed brown sugar
1/3 cups chopped nuts
1 1/2 teaspoons cinnamon

Light brown glaze:
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

heat oven to 350.  Grease tube pan.  Beat sugar, butter, eggs and vanilla in large bowl.  Beat in flour, baking powder, soda, and salt, alternately with sour cream .

Make filling by mixing all ingredients together.

Spread 1/3 of batter in pan and sprinkle with 1/3 of filling.  Repeat 2 times.

Bake until wooden pick inserted near center  comes out clean, about 1 hour.  Cool slightly, remove from pan.  Cool 10 minutes; drizzle with light brown glaze.

To make glaze, melt butter in pan until golden brown.  Take off heat and add all other ingredients.  Mix until well combined and pour onto cake.

Zucchini Garden Chowder

Recipe By: Taste of Home
Serving Size: 9

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 Tablespoons parsley, minced, fresh
• 1 Teaspoon basil, dried
• 1/3 Cup butter
• 1/3 Cup flour
• 1 Teaspoon salt
• 1/4 Teaspoon pepper
• 3 Cups water
• 3 Chicken Bouillon Cube,Unprepared
• 1 Teaspoon lemon juice
• 12 Ounces evaporated milk
• 14 Ounces diced tomatoes, undrained
• 10 Ounces corn, frozen
• 3/8 Cups parmesan cheese
• 2 Cups cheddar cheese, shredded

In a dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the boullion and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.

Winter Salad

Recipe By: Denise Wood
Serving Size: 1
DRESSING
 1/4 Cup sugar
 1 Teaspoon salt
 2 Teaspoons mustard, dry
1/3 Cup vinegar, cider
 1 Cup olive oil, light
SALAD
 mixed greens
3/4 Cup pecans, toasted, chopped
3/4 Cup craisins 3/4 Cup feta cheese, or blue cheese
red onion
2 granny smith apples, chopped
Mix dressing together
Toss all ingredients together

Wilted Lettuce Salad

Recipe By: Taste of Home
Serving Size: 1

• 1 bunch leaf lettuce, torn
• 7 radishes, thinly sliced
• 5 green onions with tops, thinly sliced

Dressing 4 bacon strips 2 Tablespoons red wine vinegar 1 Tablespoon lemon juice 1 Teaspoon sugar1/2 Teaspoon pepperToss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.