Lois Hot Rolls

4 tbs. crisco
4 tsp. yeast or 2 pkg.
2 c. warm water
4 tbs. sugar
2 tsp. salt
2 1/2 c. sifted unbleached flour + 2 1/2 cups sifted whole wheat flour
2 eggs
1. Put yeast in warm water, let stand 5 minutes
2. Add sugar, salt and 1/2 of flour. Mix and add eggs, shortening, mix
then add the rest of the flour.
Pour out on floured board, Knead just a little. Put in large greased bowl,
let dough rise til double. Punch down , knead a little, make rolls.
oil in baking pan, put rolls in pan. let rise til almost double.
Bake 400 15 -20 min.
I sometime add 1/4 c. wheat germ or oatmeal,oatbran, soy flour or ?? Just
take out an equal amt. of flour.
from the kitchen of Lois Wood...
I have served these many times for the soldier dinners.

Lois Corn Bread

1 c. flour
1 c. cornmeal
3 tsp. baking powder
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. oil
1 c. milk

Pour some oil in a heavy cast iron skillet, put the skillet in hot oven 400,
til oil very hot.
Meanwhile mix dry ingredients. In separate bowl beat eggs, add milk, oil
Mix well. Add to dry ingredients, mix, don't overmix.
Pour into hot skillet, if the skillet is hot enough it will sizzle,
Bake 400 til golden brown.
from the kitchen of Lois Wood

Lentil Spread

Grind in Blender:
1 1/2 c. dry lentils, grind as fine as possible.
Pour into saucepan, add 1 1/ 4 tsp. salt
1/2 tsp. beef seasoning
2 1/2 tsp. marjoram
4 c. water
Mix well and cook over med heat, Stir constantly til
thickened.
Add 1/2 med onion which has been sauteed in oil,
best to do this first.
When mixture has thickened, pour into 2 soup bowls.
Let cool 1 hour, cover with plastic wrap.
Store in refrig. unmold, slice use on bread, crackers
or sandwiches.
receipe from Betty Kramer, Soap Lake , Wa.

Helens Pizza Crust

3 c. flour
2 tbs. sugar
1/2 tsp. salt
2 tbs. yeast or 2 pkg.
1 1/4 c. warm water
2 tbs. Oil

Garbanzo Spread

1 can garbanzos, save juice
Blend til smooth, add a little chopped onion.
Blend again, add juice if needed.
Add 1 tbs. brewers yeast.
Pour out in bowl, add sliced black olives
And more onion if desired.
Add mayo to desired consistency.
Use with crackers, bread or sandwiches.
from Betty Kramer, Soap Lake, Wa
love this in sandwiches or crackers

Corn Meal Dumplings

1/2 c. flour
1/3 c. cornmeal
1/4 c. snipped fresh parsley
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp/ pepper
1 egg
1/4 c. milk
1 tbs. oil
Combine dry ingredients, parsley, Whisk egg,
milk & oil. Add to flour mixture. Mixing just
enough to moisten.
Using a spoon, drop dumplings in 6 mounds
on simmering soup or stew.
Reduce heat to simmer, covered 12 to 15 min.
test witha toothpick. Don't peek while cooking.
Receipe from Betty, Soap Lake, Wa.

Communion Bread

2 c. ww flour
1/2 tsp. salt
7 tbs. oil
8 tbs. cold water
Add salt to oil. Pour in water, beating slowly
until thick and white. Pour flour in all at once.
Mix lightly.Turn out onto floured boardor pastry
sheet and knead over and over until it is elastic.
about 6 minutes. Roll out on cookie sheet until
thickness of pie crust. Bake 275 until light
golden.
Before baking, I use a pizza cutter to make slight
grooves in dough so it will make nice small squares.
Makes it easier to break.
Linda Randolph