Sour Cream Burritos

3 or 4 chopped green onions
1 1/2 cup sour cream
1 1/2 cup cottage cheese
4 oz. can diced green chilies
grated jack and cheddar cheese
flour tortillas

Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Braided Sandwich

3 1/4 cups flour
1 Tbsp. sugar
1 tsp. salt
1 package fast rising yeast
1 cup hot water (125 degrees)
1 Tbsp. margarine

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, yeast, and salt. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14X10 inches. Spread mayo down center third. Top with meat and cheese. Cut 1 inch wide strips along sides of filling to dough's edge. Braid. Cover dough. Place pan over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.

Pizza Dough

5 cups hot water
2 Tbsp. of yeast
2 tsp. salt
2 Tbsp. sugar
10-14 cups of flour
2 Tbsp. oil

Place hot water in large bowl. Add oil, salt, sugar and yeast. Set until yeast dissolves. Add flour until right consistency. Let rise.

Chicken and Stuffing Casserole

1 cup sour cream
2 cans cream of chicken soup
4 cups chopped chicken (cooked)
Mix together. Put in 9X13 pan.

2 boxes of Stove Top.
Make as directed.
Spread on top. Bake at 350 degrees for 30 minutes.

Avanti Bread

3 cups warm water
3 Tbsp. oil or melted crisco
3 Tbsp. yeast
3 eggs
1 cup sugar
1 Tbsp. salt
10 cups flour

Mix together water, oil, sugar, and yeast. Add 1/2 the flour and salt mixture. Add the remaining flour a little at a time until dough is a good consistency. Knead for 10 min. Let rise for 45 minutes and punch down. Let rise another 45 minutes. Let rest for 10 minutes. Divide into 3 loaves and place into well greased pans. Let rise for 20 minutes. Bake at 350 degrees for 45 minutes.

Grandma's Banana Bread

2 eggs

1/2 cup margarine

1/2 cup brown sugar

1/2 cup sugar

3 ripe bananas

1 tsp. baking soda

1/2 tsp. salt

2 cups flour

2 Tbsp. sour cream

Cream shortening and sugar. Add eggs and mix thoroughly. Add mashed banans. Add flour, soda, salt. Stir in sour cream and nuts (if desired). Bake at 350 degrees for 45 minutes to an hour.

Always Ready Bran Muffins

3 cups wheat bran cereal

1 cup boiling water

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups white flour

2 1/2 tsp. baking soda

1 tsp. salt

1 pint buttermilk

Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and maximum of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.