Caesar Salad

1 large head romaine lettuce
1 minced clove garlic
1/2 cup oil
1 beaten egg
2 TBSP lemon juice
1/2 tsp salt
1/8 tsp pepper
8 chopped anchovy fillets
2 oz Blue cheese
1/4 cup grated Parmesan cheese
1 1/2 cups white bread croutons
1 halved clove garlic

In a frying pan combine 1/4 cup oil, 1/2 of the minced garlic, & croutons. Cook until brown. Remove from pan. Keep warm. Rub inside of wooden bowl with cut sides of remaining minced garlic. Tear romaine lettuce into bite size pieces, and place into bowl. In a bowl combine egg, lemon, salt, pepper, oil & anchovies. Pour over lettuce,and toss well to coat. Sprinkle with the cheeses, and croutons. Toss lightly, and serve.

Broccoli, cheese, & Rice

1-10 oz pkg frozen chopped
broccoli, thawed, drained
1 cup water
1 1/2 cups minute rice, uncooked
1-8 oz pkg Velveeta Pasteurized
Cheese Spread

Bring broccoli & water to full boil in medium sauce pan on medium-high heat. Add rice & stir. Cover & remove from heat. Let stand 5 min. Stir in cheese and let stand until cheese is melted. Serve warm.

Baking Powder Biscuits

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 to 1 cup milk

Heat oven to 450 degrees. Combine flour, baking powder, & salt in aa large bowl. Mix well. With a pastry blender or fork, cut in shortening until mixture looks like course crumbs. Toss dough lightly on floured surface until no longer sticky. Roll dough to 1/2 inch thickness. Cut with a 2" round cutter. Place on an ungreased baking sheet. Bake 8-12 min

VARIATIONS

BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour and substitute butter milk for milk

CHEESE BISCUIT: Add 1 cup(4 oz) Cheddar chees to flour and shortning mixture. Bake on a cookie sheet sprayed with no-stick spray

DROP BISCUIT: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheet

SOFT SIDED BISCUIT: Place biscuit in a 9" round or square pan Bake at 450 degrees for 12-14 min

Baked Pineapple by Susan Turner

1 large can crushed pineapple
3/4 cup sugar
2 TBSP corn starch
2 eggs
1/4 cup water
1 tsp vanilla
2 TBSP butter
cinnamon

Mix pineapple, sugar, & corn starch. Set aside. In a small bowl beat eggs. Add eggs to pineapple mixture. Add water & vanilla. Pour mixture into a 9x 13 baking pan. Dot with Butter. Sprinkle with cinnamon. Bake @ 350 degrees for 1 hour. Serve.

Baked Hash Browns by Minnie Peters

2 bags frozen hash browns
1 can cream of chicken soup
1 pt sour cream
salt & pepper
onion flakes
10 oz grated cheddar cheese
1 1/2 cups crushed corn flake
1 stick butter (melted)

Thaw hash browns. Mix all ingredients, except corn flakes and butter. Place in a baking dish. Melt butter and stir the corn flakes into the melted butter. Sprinkle over top of potato mix. Bake @ 350 for 1 hour. Let stand 3 - 5 minutes and serve warm.

Baked French Fries by Minnie Peters

1 bag frozen French fries
1 stick butter
1 can (small) condensed milk
1/2 cup Parmesan
salt & pepper

In a 9x13 glass baking pan sprayed with vegetable oil place frozen French fries. pour milk over top. Salt & pepper to taste. Sprinkle cheese over fries. Place pats of butter on top randomly. Cover with foil and bake @ 325 degrees for 45 min. Bottom should be golden brown and fries should be soft.