Spinach Salad with Poppy Seed Dressing

This salad is one of our favorites!

1/2 cup chopped pecans
3 TBS sugar

Stir in skillet until sugar melts and nuts are well coated.  Cool

1 8 oz package fresh baby spinach
1 lb. strawberries, sliced

Mix with cooled nuts and add dressing right before serving.

Dressing
 This makes a huge batch of dressing, we usually don't use it all, we like to save it for other salads.

1 1/2 cup sugar
2/3 cup white vinegar
2 cups olive oil
2 tsp dry mustard
2 tsp salt
3 TBS poppy seeds

Blend together in a blender and pour over salad.

From the world wide ward cookbook

Roasted Potatoes

13x9 inch pan full of potatoes or red potatoes cubed
1/2 cup of shredded cheese we use colby Jack
!/3 cup ranch dressing
1 TB parsley ( I usually just sprinkle on top )
bacon bits (optional)

Put all ingredients in a greased 13x9 inch pan and mix together, or you could mix in a bowl and then put mixture in the pan.  Back covered at 350 for 40 minutes and uncovered 10 -15 minutes.
They are yummy!

Company Punch

1 6 oz can frozen orange juice, concentrate
1 6 oz can frozen lemonade
1 cup sugar
10 cans of water
1 tsp vanilla
1 tsp. almond extract
Before serving add 12 oz. 7 up

From Rose Johnson

Lion House Rolls

2 cups  warm water
2 TB dry yeast
2 tsp salt
1 egg
2/3 cup nonfat dry milk
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups of flour


In large bowl combine water and milk powder, stir until dissolved.
Add yeast, sugar, salt, butter, egg, and 2 cups of flour.

Mix on low speed until all ingredients are wet, then 2 minutes at medium speed.

Add 2 cups of flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add about 1/2 cup flour and mix again, dough should be soft, not overly sticky, and not stiff.
You may not use the entire amount of flour.

Scrap sides of bowl and pour about 1 TB of oil around sides of bowl and allow to rise until doubled in size.    Or just spray a clean bowl and place dough in clean bowl.

After dough has risen roll out dough and cut into desired shape.  Or watch the video here on how the Lion house does it.

Let rise until doubled in size ( about 1 hour).

Bake at 375 for 15 -20 minutes.
Brush with melted butter while hot.

YUM!

Peach Salsa

 4 Large peaches, diced

2 Large tomatoes, diced

1 green pepper, diced

1/4 cup chopped red onion

1 clove of garlic minced

1 cup chopped cilantro

1 T sugar

1 tsp salt ....to taste

1 jalapeno diced

juice of 2 large limes

2 T oil

Mix together and refrigerate

From Candice

Quick Chicken Chili

1 medium red bell pepper, diced

3 cups diced chicken

1 TBS vegtable oil

1/2 cup water

1 - 16oz. can kidney beans, white or cannellini beans

1 medium green bell pepper, diced

1 - 10 oz. can condensed tomato soup

1/2 cup onions, diced

2 tsp. garlic powder

1 TBS chili powder

salt and pepper to taste

Saute veggies and cook chicken. Stir in remaining ingredients bring to boil and simmer for 10 minutes.

Egg rolls

1 lb ground beef, pork, or chicken

1/2 tsp ground ginger

1 tsp minced garlic

3 TBS hoisin sauce

2 cups finely chopped cabbage

1/2 cup shredded carrot

3 green onions, finely chopped

2 TBS oyster sauce

1 pkg. large square wrappers

Vegetable oil for frying

Stir fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, carrot and green onions. cook 2 minutes. stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Deep fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and catsup, or serve with sweet and sour sauce.

Sweet and sour sauce

1 cup sugar

2 TBS cornstarch

6 TBS ketchup

2 chicken bouillon cubes (crushed)

3/4 cup vinegar

6 TBS hot water

4 1/2 tsps soy sauce

Mix altogether in saucepan and bring to boil, cook on a medium low heat until it thickens. Makes a good dipping sauce and also great with sweet and sour chicken.