Dissolve 2 T yeast in 1/4 cup water. Set aside.

In a bowl, mix:

1 1/2 cups warm water
1 T sugar
1/2 tsp salt
1 cup flour

Add yeast and 2 1/4 cups more flour. Mix well. (The dough will be quite sticky.) Cover nad let raise 10 minutes.

Roll on floured surface to same size as the cookie sheet. Melt 1 cube butter in cookie sheet. Cut dough in strips 1/2″ to 1″ wide.  Lay strips cookie sheet and flip over, coating both sides with butter. Raise 10 minutes. Sprinkle with Parmesan cheese and garlic salt if desired.

Bake at 375 degrees for 20 minutes until just barely brown. (Butter soaked up in the sticks is a sign that they are done.)

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1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper

Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.

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1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk

Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream.  Pour into molds and freeze.

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2 cups sugar
2 packages Kool-Aid
1 quart water

Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired.  Mix together and bring to boil.  Cool.  add the following:

12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice

Add 2 quarts 7-UP at serving time.  Makes 2 gallons, serves 50.

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2 cups Tang
1 (3 oz) package pre-sweetened lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves

Add 2-3 teaspoons of mix to 1 cup hot water for a warmer-upper.

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5 quarts water
3 cups sugar
4 sticks cinnamon
1/2 tsp cloves

Bring to boil.  Add:

1 large can pineapple juice
1 large can frozen orange juice
1 large can frozen lemon juice

Serve hot.  Will serve 30.

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1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring

Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries.  Place cake, widest side down, on a service plate.  Cut a 1″ layer from the top and set aside.  Cute around cake 1″ from outer edge to within 1″ from the bottom.  Gently remove the section of cake between cuts, tearing it into small bits.  Fold pieces into strawberry mix and pour it into cake shell.  Place cake layer on top.

Whip cream until thick.   Stir in sugar and a few drops of red coloring until pink.  Spread pink cream over top and sides of cake.  Decorate with whole strawberries if desired.  Refrigerate until served (at least 1 hour).  Serves 12-16.

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1/2 cup bvutter
1 cup powdered sugar
3 eggs, separated
1 1/2 oz unsweetened chocolate
1 cup crushed vanilla wafers
1 cup chopped nuts
1 cup salad marshmallows
1 cup heavy cream

Cream butter and sugar together until fluffy.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 cup nuts.  Fold in stiffly beaten egg whites.  Beat again.

Put 1/2 cup crushed in 9×9″ pan.   Carefully spoon above mixture over cookies.  Set in refrigerator.

Whip cream; combine remaining nuts and marshmallows.  Spread over top of chocolate mixture.  Top with remaining crumbs.  Refrigerate for several hours.  Makes 9 servings.

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Mix together and press in bottom of 9 x 13″ pan:

2 cups graham cracker
1/2 cup melted butter

Mix with mixer until creamy and smooth; spread over crumbs:

1 lb. powdered sugar
16 oz. cream cheese
1 tsp vanilla

Slice 5 bananas lengthwise and put on above mixture and put on above mixture.  Drain well 1 medium-size can crushed pineapple and spread on top.  Top with one large tub Cool Whip.  Place cherry halves and pecans on top of Cool Whip.  Drizzle chocolate syrup on top of everything.  (Use syrup lightly.)  Chill for 4-6 hours.

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Combine in 9 x 13″ baking dish:

1 quart sliced apples and juice
1 pint applesauce

Cream together:
1/2 cup margarine
2 cups brown sugar

Add:
1 1/2 cups oatmeal
1/4 tsp salt
1/2 cup flour
1/4 tsp cinnamon

Sprinkle mixture over apples.  Bake at 375 degrees for 30 minutes.

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