Donna's Orange Rolls

1 tbsp. yeast
1/4 c. warm water
3/4 c. milk, scalded, cooled
1/4 c. butter
1/4 c. sugar
1 teas. salt
3 c. pastry flour (soft wheat)
1 egg, beaten
1 tsp. shredded orange peel
Glaze:
Powdered suger
Orange juice
Grated orange rind
Directions:
Dissolve yeast in warm water. Add butter to milk in pan and scald. Add yeast sponge to milk mixture. Mix in other ingredients. Put in fridge at least 2 hours, overnight is best. divide into two balls and roll each out into a circle. cut each circle into 12 wedges. Roll wedges up into crescents. Let rise until double (about 2 hours). Bake 350 degrees for 10-15 minutes.
Frost with glaze while still warm.

Lorinda's Minestroni Soup

One package bacon chopped and cooked in pan.

2 stalks chopped celery (or ½ t. Celery seed)

2 chopped onions

4 sliced carrots

3 cubed potatoes

2 T. butter

Sautee for a few minutes

3-4 cloves garlic minced

1 T. Italian herbs

1 T. Basil

Sautee for 2 minutes

Add 8 cups water

3 beef bullion cubes (big ones)

2 chicken buillion cubes (big ones)

2 cans of rinsed kidney beans

1 can diced tomatoes

Bring to boil

Add 1 ½ - 2 C pasta uncooked

When pasta is almost done add

2 C chopped zucchini

2 C chopped cabbage

1 C. frozen corn

Serve with Parmesan cheese

Susan’s cheesy ranch chicken

• 4-5 Medium boneless, skinless chicken breasts
• 1 packet dry ranch dressing seasoning
• 16 oz sour cream
• 2 cups shredded cheddar cheese
• 5 slices of bacon, cooked and chopped

  DIRECTIONS

  Step 1

  Add chicken and dry ranch seasoning to a crockpot. Cover and cook on low for 6-8 hours.

  Step 2

  Shred the cooked chicken and stir in sour cream, cheese, and bacon. Serve on a bun, or with potatoes or rice.

Claudean's Perfect Cherry Jello

1 large box red jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, not drained
2 cups heavy whipping cream
1 cup milk
1 small box instant vanilla pie filling

1. Boil water, dissolve jello. Pour in 9 x 13 glass casserole dish. Add pie filling and pineapple. Mix well.
2. Let set in refrigerator at least 2 hours to set firmly.
3. Whip cream in large bowl until stiff peaks form. In a separate bowl,  whisk milk and pudding until well blended. Gently, fold pudding mixture into whipping cream.
4. Spread over jello mixture and return to the refrigerator to set.

Serve

Ellie's Chicken Coconut Curry

2 chicken breasts, skinned, cubed small
2-3 cloves garlic, finely minced ( may use powdered)
1 piece fresh ginger, finely diced (may use powdered)
1 liter chicken broth
1 1/4 c. smooth peanut butter
1/4 c fresh peppers, (can use a little Pepe), opt.
1-2 small onion, finely diced
2-3 carrots, peeled and sliced
2 c. fresh cabbage, sliced
1 can coconut cream
2-3 tbsp. curry powder
Salt and Pepper to taste
juice of 2 limes

In large skillet. Saute onions, garlic, ginger until translucent. Add diced chicken and brown nicely.
Add broth, peanut butter, peppers, carrots, bring to slight boil. Add cabbage, coconut cream and curry powder. Bring to soft boil and simmer about 15-20 minutes, or until vegetables are crisp tender.
Add salt and pepper, then add lime juice.

Serve over jasmine rice

Fruit Enchilada Dessert

2 (21 oz) apple, cherry, peach, or other pie filling, chopped
3/4 teas. cinnamon
1/4 teas. nutmeg
1 c. cream cheese
1/3 c. confectioner's sugar
1/4 teas. cinnamon
10 small flour tortillas.
Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1/3 c. water
1/3 c. butter
1 tbsp. cornstarch
1/2 teas. vanilla

1. Preheat over to 400 degrees
2. In a separate bowl, mix pie filling, 2/4 teas. cinn. and 1/4 teas. nutmeg.
3. In another bowl, beat cream cheese, conf. sugar and 1/4 teas. cinn. until light and smooth.

**At this point you can prepare them 2 different ways!

Way #1: My favorite
Spread cream cheese mixture evenly over all tortillas.
Top with apple mixture evenly distributed on all tortillas.
Roll and place seam side down in 9 x 13 baking dish.

Way #2: The fast way
Fold apple mixture into cream cheese mixture and spread evenly among tortillas.
Roll and place seam side down in 9 x 13 pan.

4. Combine remaining sugars, water, butter, cornstarch and vanilla in a saucepan. Bring to full boil over medium heat, stirring constantly. reduce heat, simmer for about 3 minutes or until sugars are fully dissolved.
5. Evenly pour sauce over tortillas.
6. Bake 50 minutes or until enchiladas are bubbling.

Cherry Pie Bars

3 cups flour
2/3 cup granulated sugar
1 teas. salt
1 1/2 c. cold butter, cubed
2 cans cherry pie filling (21 oz. cans)
3/4 c. chopped pecans

Topping:
1 cup Powdered sugar
4-5 teas. milk
1/4 teas. almond extract

1. Preheat oven to 375 degrees.
2. Line 13 x 9 inch pan with parchment paper, allowing edges to extend over the sides.
3. Combine dry ingredients in medium size bowl. using a mixer or pastry blender, blend in cold butter until mixture is well blended and crumbly.
4. Reserve 1 cup for topping. Press remaining mixture into bottom of prepared pan.
5. Bake until lightly brown, about 25 minutes.
6. Spread pie filling over crust in pan.
7. Toss together remaining pie filling and chopped pecans. Sprinkle mixture on top of pie filling.
8. Bake an additional 40-45 minutes until golden brown.
9. Cool completely.
*10. At this point you may lift it out of the pan or leave it in the pan for transport.
11. Combine topping mixture. Drizzle over top of bars.

Makes approx. 36-48 bars