Add all ingredients to your bread machine. if you have a french/italian bread setting use it, but pull it just before it hits the bake cycle.

Should have 3 good rises.

Sprinkle a pizza stone or pan with cornmeal

Slice dough into two pieces to make two loaves

Place on pizza stone/pan and cover; let rise 30 minutes

Meanwhile preheat your oven to 450 F

Nuke about 2 cups of water to almost boiling in a pyrex measuring cup

Pour nuked water into a small shallow pan and place in bottom of your oven (watch out for steam)

Make a few side slashes on the top of loaves and if desired coat with an egg wash (optional) Bake loaves on pizza stone/pan. check after 35 minutes; internal temp of loaves should reach 199 to 200 degrees F before pulling and cooling on rack

2 small loafs210(This also makes a good pizza dough; use pizza dough/dough setting on your bread machine)1 1/4 - 1 1/2 cups leftover beer from hubby's leftover cans/bottles (I save in a container in frig)3 cups bread flour1 cup whole wheat flour1 T salt1 t sugar4 t dry granulated yeast1 T olive oil

When noodles are done rinse and drain real good with cold water,
When you have everything cut and diced add in with noodles in a big bowl and mix well,
Add your Garlic, Maybe even a little pepper with it.
Add your Bacon bits and yellow cheese and Itallian dressing and mix well together.

When mixing is done top off with Parmasian cheese( as a layer for topping)..sprinkle a little bit more bacon bits to give some colour on top and leave( mix no more).

Set in frig to cool for a hour or 2 ( or to what you feel is cool enough, I usually make it 2 hours before serving so its nice and cold).

And there you have your Summer Salad!My Mother7 to 10 People30This meal can be cooked and done in 20 to 30 minutes and ready for frig!1Box of bow tie noodles1 green pepper cut in pieces to mix 1 onion cut in pieces to mixbacon bits( I like to use the bacon bits that have the multi mixture like poppy seeds an such)1 can of Black Olives cut in halfs1 cucumber diced in pieces to mix1 bag of graded cheese( yellow) to sprinkle and mix1 little basket of red cherry tomatos, cut in halfs as many as you like.Garlic powder( just sprinkle in moderation )1 jar of Parmasian cheese to laye on top of salad when all mixing is done1 jar of Itallian dressing ( you will almost use this whole jar..depends on how much you like).

Mix together well. Place in a 9 x 13 baking pan. Bake for 1 hour at 350 degrees or until a knife comes out of the center clean.A nice lady from my husband's office.151 can regular corn1 can creamy corn1 box Jiffy corn bread mix2 eggs1 stick melted margarine8 oz. of plain yogurt

1. Layer the ingredients in a large bowl in the order they are listed
2. Refrigerate for 24+ hours
3. Mix 3 hours before serving
4. Mix again just before serving

302 heads of lettuce, chopped2 bunches green onion, chopped1 head cauliflower, chopped1 box frozen peas1/2 large jar bacon bits8 oz cheddar cheese1 1/2 to 2 cups Hellmann's MayonnaiseSprinkle salad seasoning on top of Mayonnaise

Take fresh cranberries and crush them with a food processor. Add the sugar, walnuts, apples and crushed pineapple. It's important to let the pineapple drain for a while to remove as much of the liquid as possible. If not, it will make your salad soggy. Whip the whipping cream according to instructions on label. Add whipping cream last and stir thoroughly. Cover and refrigerate overnight.30This salad is really good. My kids love it and I have to make a double batch and freeze some. 1 Lb cranberries 2 c. sugar2 Lg apples (jonathon or any tart apple)1 small can crushed pineapple (drained well)1 c. walnuts (coarsely chopped)1 pint whipping cream

Peel and slice potatoes. Place them in a casserole dish( make as many layers as possible). Place butter slices over potatoes, add salt and pepper. Next put the sour cream on top( all of it)and spread it evenly on potatoes. Next put the cheese on top, and top with green onions. Bake covered for approx 1 hr at 375, or until potatoes are tender.860Great side dish for ham!!4 lg Potatoes ( peeled and sliced)1/2 stick of butter ( sliced)1 tub of Sour Cream (16 oz)1 pk Shredded Cheddar Cheese1 bunch of green onion ( chopped)Salt and pepper to taste

Combine dip mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour before serving.

Serve with potato or corn chips.

* I use slightly less than the full packet of mix to make the dip less salty.

Hidden Valley

About 3 cups

15

This is a great quick chip dip for any party.

1oz. packet of Hidden Valley Original Ranch Dips Mix *

16oz. container of sour cream

1 cup shredded chedder cheese

1/4 cup crisp-cooked, crumbled bacon (bacon bits work great)

Spray a 9 x 13 pan with cooking sray.
Saute onion and margarine.
Mix everything together and put in the 9 x 13 pan.

Bake 1 1/2 hours at 325 degrees.

Top with the cheese before it is finished baking.8302 lb. bag of hash brown potatoes1/2 stick of margarine1/2 cup of onion1 can cream of chicken soup1 can cream of celery soup8 oz. sour cream2 cups shredded cheddar cheese

Mix all of the ingredients in the crock pot. Cook on low for 5 hours then cook on high for 1 hour.830This is a great dressing for Thanksgiving1 loaf soft bread in broken up into pieces1 cup onion, chopped1 cup celery, chopped1/8 tsp. poultry seasoning2 cans of cream of chicken soup1 14 oz. can of chicken broth1 stick of margarine, melted3 eggs

Mix together the first 5 ingredients and put in a casserole dish or baking dish that has been sprayed with a cooking spray.

Mix together the topping ingredients and put on top of sweet potato mixture.

Bake at 350 degrees for 30 min.

Serve.8153 cups mashed sweet potatoes1 cup sugar2 eggs1 tsp. vanilla1/2 cup melted butterTopping:1 cup brown sugar1 cup chopped pecans1/3 cup flour1/3 cup butter