Poppy Seed Dressing

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

From: Brittany Buehler

Pioneer Stew

• Large can kidney beans (drained)
• 1 1/2 tsp chili powder
• 3 cups water
• 1 lb. ground beef, browned
• Large can crushed tomatoes (undrained)
• 1 chopped onion
• 1 can whole kernel corn (drained)
• 1 tsp salt
• 2 bay leaves
• green pepper chopped (optional)

Add all of the ingredients into a large pot and simmer for 20 minutes. Remove the bay leaves and serve with shredded cheese sprinkled on top. This may be done in a crock-pot as well.

Homemade Bread

• 1/2 cup warm water
• 2 1/2 Tbsp yeast
• pinch of sugar
• 5 cups HOT water
• 2 Tbsp salt
• 5 cups wheat flour
• 2/3 cup oil
• 2/3 cup sugar OR honey
• 6-8 cups white flour

In small bowl, put yeast and pinch of sugar in ½ cup hot tap water. In mixer, mix 5 cups hot tap water with salt and whole-wheat flour. Add sugar or honey and oil. Mix. Add yeast mixture. Mix in. Add white flour until bread dough consistency. Knead 10 minutes. Put into 4 greased loaf pans. Rise about 30 minutes. Bake at 350° for 35 minutes. Turn out on a towel and butter tops.

Garlic Cheese Biscuits - Natali Jolley

Garlic Cheese Biscuits

1/2 C shortening
2 C flour
1 T sugar
1 T baking powder
1 t. garlic salt
1/2 C shredded cheddar cheese
1 C milk
1/2 C butter

Preheat oven to 425. Put butter on 9x13 baking dish and place in oven to melt.

In the meantime - Cut shortening into flour and other dry ingredients. Add cheese and mix well. Add milk little at a time until flour is incorporated.

Drop by large spoonfuls (about 1/3 C) onto baking dish. Roll in butter to coat.

Bake for 15-18 minutes or until just beginning to turn brown. Enjoy hot!

French Bread

Starter
Combine-
1 cup flour
1 cup warm water
1/2 Tbsp. yeast
1 Tbsp. sugar

Mix and let sit for a minimum of 3 hours.

Add-
4 cups flour
1 cup warm water
1/2 Tbsp. yeast
2 egg whites
2 tsp. salt

Mix for 7 minutes-until it cleans the bowl, but is still moist like playdough. Let rise for 1 hour. Shape into two loaves and let rise for 30 minutes to 1 hour. Cook at 400 for 20 minutes. Rub with butter.

Corn Chowder

2 cups potatoes
1/2 cup grated carrots
1/4 cup chopped celery
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion
2 cup hot water
1/4 cup flour
1/4 cup butter
2 cups milk
2 cups corn
10 oz. shredded cheddar cheese
diced ham (optional)

1. Cook first 7 ingredients together in large saucepan.
2. Make a white sauce of butter, flour and milk.
3. Stir sauce until thickened and mix with the cooked vegetables. (Do not drain water.) Add corn.
4. Top with shredded cheese just before serving.
(I usually double the recipe so we can enjoy leftovers.)

Fast and Easy Cinnamon Rolls

Dough:

• 1/3 cup sugar
• 3 Tbsp yeast
• 1/2 cup oil
• 1 1/4 cup warm water
• 2 beaten eggs
• 1 1/2 tsp salt
• 4 cups flour

Filling:

• 1/4 cup butter, melted
• 1 1/2 Tbsp cinnamon
• 1/2 cup brown sugar

Icing: (this part is approximate - I just use whatever I have, but it tastes the best with the following)

• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• about 2 cups powdered sugar - or whatever amount tastes good to you - just don't over do it!

Directions:

Mix sugar, yeast, oil, and warm water until dissolved. Let stand for 15 minutes. Mixture should about double in size from rising. Add 2 beaten eggs. Mix and add the salt and flour. Add enough extra flour until the dough is soft and not sticky. Knead 5 minutes. Roll into a rectangle 1/4 inch thick. Brush dough with the melted butter. Mix together cinnamon and brown sugar, then sprinkle all over the dough. Roll it up and slice 1 inch slices. Place in an ungreased pan (try to avoid metal pans!) and let rise 10 minutes. Bake between 350 and 375 degrees (363-ish) for 10-15 minutes. Let cool a while before icing! Mix together the butter, cream cheese and powdered sugar until smooth, then spread on cinnamon rolls!

Number of Servings: Makes about 12-14 rolls

Preparation Time: About an hour to 1 1/2 hours

From: Brittany Buehler

Cheese & Broccoli Soup

• 1 onion (chopped)
• 3 cans chicken broth
• 1 jar cheeze whiz
• 1 can evaporated milk
• 2 bags California blend frozen veggies
• instant mashed potatoes (to texture)
• season salt to taste
• 1 cube butter

Saute onion in cube of butter. Thaw veggies in saucepan with water, drain & mash. Heat chicken broth in LARGE pot. When heated add evaporated milk & cheese whiz. Whisk until blended. Add veggies & onion with butter. Thicken to desired consistency with 2 Tbsp mashed potatoes at a time (allow enough time to thicken before adding more or it may end up too thick). Season salt to taste. Serve with garlic bread. Dip & enjoy!

Time: 35 minutes

Serves: 6-8

From: Emily Waltz

Yummy Garlic Bread

• 1 loaf French bread (halved the long way)
• 1 cube butter (1/2 cup)
• 1/3 tsp minced garlic
• parsley to taste
• Parmesan cheese (2 Tbsp in mixture & sprinkled on top)

Mix all ingredients other than bread, spread evenly between the two halves. Sprinkle top thoroughly with Parmesan. Broil until golden brown & bubbly.

Oven: Broil on high

Time: 3-5 minutes

Serves: 14+ slices

From: Emily Waltz

Candy Cane Cookies
makes about 4 dozen

1/2C. butter or margarine softened
1/2C. shortening
1C. confectioner's sugar
1 egg
11/2tsp. vanilla
21/2C. flour
1tsp. salt
1/2tsp. red food color

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioner's sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food color into 1 half. Shape 1tsp. dough from each halt into 4" rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on un-greased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 min. or until set and very light brown. If you wish, mix 1/2C. crushed peppermint candy and 1/2C. granulated sugar. Immediately sprinkle cookies with candy mixture; Remove from baking sheet.

Chocolate Scotcharoos

1C. sugar
1C. white karo syrup
Bring just to a boil. Remove from heat, and add 1C. of peanut butter. Stir well. Add 6C. rice crispies, mix well together, put into a 9x13" pan. Melt 1C. choc. chips, and 1C. butterscotch chips, spread over evenly.

Tomato Feta Pasta Salad

Ingredients:
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Pineapple Jello Salad

1 large lemon jello
1cup water
1 cup pineapple juice
1/4 teaspoon salt
2 tablespoons sugar

Dissolve jello in 1 cup boiling water, add remaining ingredients and chill till slightly thick. Then whip till fluffy. Add 1 cup cottage cheese, 1 cup crushed pineapple and 1/2 cup whipped cream (measure 1/2 cup cream then whip). Let set in refrigerator.

Oriental Salad

• 1 head cabbage
• 4 green onions
• 1 pkg. Top Ramen Noodles, crushed (chicken)
• 2 1/4 oz. almonds, toasted

Dressing:

• 4 Tbsp sugar
• 6 Tbsp cider vinegar
• 1 tsp pepper
• 1 tsp salt
• 1 Cup oil
• 1 Top Ramen seasoning packet (chicken)

Shake dressing together and refrigerate several hours. Toss dressing with cabbage. Add almonds, seeds & noodles last.

THEME FOR MAY

By an overwhelming majority, this month's theme is:
SALADS!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for June's theme.