1 quart buttermilk
2 pkg. dry yeast
¼ cup warm water
2 Tbsp. sugar
2 beaten eggs
1½ tsp. salt
3 tsp. baking powder
½ tsp. soda
8 cups flour
2 Tbsp. oil

Dissolve yeast in warm water.  Combine all ingredients with ½ cup flour and beat until smooth.  Add rest of flour and mix well.  Let rise until double – punch down and refrigerate overnight (DON’T LEAVE OUT THIS STEP).  Just before frying – roll into ½ inch thick and cut into pieces about 2 by 2.  Fry at 375° in oil about 1 inch deep.  Makes 7 dozen.

9 cups all purpose flour
1/3 cup baking powder
1 tsp. salt
2 tsp. cream of tarter
¼ cup sugar
2 cups shortening

Place flour in a large bowl; stir in baking powder, salt, cream of tarter and sugar.  Cut in shortening until evenly distributed in dry ingredients.  Store in airtight plastic container.  This will keep for 6 months at room temperature.

6 cups all bran cereal
1 lb. chopped dates
2 cups boiling water
1 quart buttermilk
1 cup butter or margarine
5 cups flour
1 tsp. salt
2 cups sugar
5 tsp. soda
5 eggs

Pour boiling water over bran cereal and dates.  Cream butter, sugar and eggs.  Sift dry ingredients.  Add alternately to batter with buttermilk.  Stir in bran and date mix.  Bake in greased muffin tins at 400° for 15 minutes.  This can be kept in refrigerator up to six weeks.

1 can meat (spam, etc.) finely chopped
2 Tbsp. sweet pickles, minced
3 Tbsp. mayonnaise to moisten
2 hard-boiled eggs
½ tsp. onion, minced
1 cup grated cheese
½ tsp. prepared mustard
Hamburger buns
Butter to spread on buns

Mix ingredients.  Spread hamburger bun with butter and mixture.  Sprinkle the top with grated cheese.  Place under the broiler until warmed through and the cheese is melted.  Served 6-8.

1 lb. refried beans
Spread 16 oz. sour cream (that has been mixed with 1 pkg. Hidden Valley ranch dressing) over beans
Add the following on top:
Cut-up tomatoes
4 oz. can diced chilies
1 c. cut-up olives
1 avocado, cup-up
Cheese (use two different colors)

1 (48 oz.) can crushed tomatoes
1 bundle fresh cilantro, finely chopped
3 whole jalapeno peppers, finely shopped, leave seeds
1 whole garlic, peeled and finely chopped
1 Tbsp. salt

In large saucepan, add crushed tomatoes and salt.  Add cilantro, jalapenos and garlic.  Cook on medium heat, stirring occasionally, until sauce begins to gently boil.  Remove from stove and pour contents into blender.  Blend for 30 seconds.  Return to saucepan and reheat.  Serve warm with tortilla chips.

1 can tomato soup
1 Tbsp. brown sugar
½ cup plum sauce
2 Tbsp. vinegar
1/3 cup apple butter
Salt & pepper to taste

Combine ingredients in order given, and mix well.  Pour over chicken; ribs or pork chops in a roasting pan and bake, covered 1½ hour at 350° for chops or chicken, 2 hours for ribs.  This sauce thickens and really clings to the meat.  Makes about 3 cups of sauce.

2 cups mayo
Zest of 2 oranges – chopped fine
1 clove garlic, crushed
½ cup honey

Mix all together and refrigerate.

2 cups mayo
½ cup Maple syrup (no substitutions)
1 clove garlic, crushed

Mix all together and refrigerate.

2 cups sugar
8 cups water
1 (12 oz.) can frozen limeade
1 (2 liter) bottle 7-Up or Sprite

Combine sugar and water and heat slightly until dissolved.  Add frozen limeade.  Mix and pour into heavy 1 quart zip lock freezer bags (about 3 or 4).  Freeze.  When ready to serve (about an hour before) place in punch bowl and break up slightly with a potato masher.  Add chilled 7-Up and mash until slushy.  Can float cut up limes or cherries in slush if desired.