• ¼ C shredded wood fungus
• ¼ c Bamboo Shoot slice, Shredded.
• 5 pcs Dry black mushroom (softened and shredded)
• ½ lb Shrimp, diced and mixed with 1 tsp salt
• ¼ lb pork, shredded
• 1 pc firm tofu
• 1 clove garlic, crushed
• 6 C chicken broth
• 1/3 C rice vinegar
• 1 tsp Sugar
• 1 tsp soy sauce
• 4 tsp white pepper
• 3 T tapioca starch
• 2 T water
• 1 pc green onion, finely chopped
• 1 egg, beaten

Soak wood fungus in warm water, then blanch in boiling water with gingerroot slice an d green onion.  Rinse in cold water.

Marinate pork with 1/8 tsp corn starch, ½ tsp water and 1 tsp Sesame oil.  Brown garlic in a little oil and discard.  Add broth and bring to a boil.  Add wood fungus, mushroom and bamboo shoot and cook for a few minutes.  Add vinegar, salt, sugar, soy sauce, white pepper and tofu.  Mix together water and cornstarch and add to soup stirring constantly until thickened.  Add pork and shrimp, turn off heat and drizzle egg into soup.  Add green onion.  (Adjust vinegar and white pepper to taste.)

Makes 10 cups.

Add all ingredients and stil Bake in cover casserol dish at 300 degress until bubbly.

Note: My friend Beverly Ridenhour made this for us in DeKalb Illinois over 30 years ago. This is an excellent recipe.

Line a baking sheet with parchment paper and put aside. Wisk together in a large bowl the dry ingredients and chives. Cut in butter and cream cheese with a pastry blender until it resembles coarse crumbs. There will be some large lumps. Pour in buttermilk. Using a fork, mix buttermilk until incorporated and the dough just comes together. It will be slightly sticky but do not over mix. Turn dough on a lightly floured surface and with floured fingers gently knead 4 times until all the crumbs are incorporated and the dough is smooth.

Gently roll out dough with a lightly floured rolling pin to an 11×8 inch rectangle (about 1 inch thick)

Using a bench scraper, lift the ends of the dough. Fold the dough into thirds like a business letter. Give the dough a quarter turn. Roll out again to 11×8 and repeat rolling process. Wrap with plastic and refrigerated for 30 minutes.

Return the dough to the work surface. Roll out as before. Repeat the folding process. Give dough a quarter turn and roll out dough one more time into the rectangle about 1 inch thick. With a sharp knife, trim and discard ¼ inch from all sides. Divide the triangle into 12 equal squares or rectangles.

Place on the baking sheet about ½ inches apart. Refrigerate for one hour. Preheat oven to 425. Bake the rotating the sheet half way through until biscuits are golden. About 15-18 minutes. Cool on wire rack.

Melt butter and cocoa together. Set aside in large bowl. Mix sugar and flour together. Add melted butter and coca to flour mixture until blended (will be very dry and lumpy). In separate bowl, mix eggs, salt, and vanilla until well blended. Add to flour mixture. Stir until all lumps are gone. Add nuts and chocolate chips. Spread into a greased 9×13 inch pan. Bake at 350 degress for 30 minutes. Cover with icing while still warm, frosting when cool, or sprinkle with powdered sugar.

Note: Rich and Easy. My friends favorite. I brough them to work and everyone loved them.

• 3/4 tsp instant yeast
• 1/2 cup warm water
• 1 T malted milk powder
• 1 tsp salt
• 1 T honey
• 4-4 1/2 C bread flour to make a soft dough.

Prepare pans: Brush with melted butter. Sprinkle with cornmeal and fresh cracked pepper.

Add instant yeast to approximately 3 1/2 C flour. Add water (120 degrees) to flour and mix to combine. Add malted milk powder, salt and honey. Add flour slowly to make a soft sough. Knead til smooth; elastic. (You may shape or let rise until doubled at this point. If you let rest punch down and let dough rest 10 minute)

Roll into a rectangle 1/2″ thick - cut into 1 inch strips. Place in prepared pan. Baste with melted butter. Sprinkle with garlic salt.  Sprinkle on Salad Supreme and a good paremeasn cheese. (NOt the kind in the gree cylandder)  Cover with plastic wrap that has been sprakyed with vegetable oil. Let rist til almost doubled.

Note: this is the best bread sitcks I have e3ver tasted. I have been making these for over 20 years. I got this recipe from Rosemary Croshaw after a church Relief Society Lunch.

In a medium bowl stir eggs, buttermilk & oil. Set aside. Whisk together the dry ingredients. Add wet ingredients and stir. It will be a little lumpy.

Note: Leisa grew up with these.

1/2 large onion, diced
3 garlic cloves, diced
1/8 tsp red pepper
½ tsp cumin
½ tsp thyme
2 cans chicken broth
1 large can diced green chilies
14 oz diced tomatoes
28 oz black beans drained and rinsed
Rice, cooked
Cilantro
Sour Cream
Lemon Slices
Sauté the onion, garlic, and pepper in olive oil. Add and bring to a boil the herbs, broth and chilies. Add tomatoes and beans and simmer for 1 hour.

Serve over cooked rice with fresh cilantro, sour cream and lemon slices. Don’t skimp by forgoing the fresh lemon and cilantro.

3 sugar 1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 eggs
6 oz Vanilla Yogurt
¾ C water
3 T butter melted
1 ¾ c sliced fresh strawberries
1 C strawberry syrup warmed

Heat griddle or skillet over medium heat (375) Grease griddle with vegetable oil if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, yogurt and water with wire whisk; beat in butter. Pour egg mixture all at once into flour mixture; stir until moistened.

For each pancake, pour slightly less than ¼ cup batter from cup or picture onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly onto puffed and dry around edges. Turn and cook other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with ¼ C sliced strawberries and about 2 T syrup.

1 Tablespoon Yeast
1/2 Cup Warm Water
2 Cups Sifted Rye Flour
3/4 C Dark Molasses (or 1/2 C Molasses & 1/4 C Honey
1/3 C Shortening
2 tsp Salt
2 C Boiling Water
6-6 1/2 Cups Bread Flour

Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend. Cool to lukewarm. Add yeast water. Gradually stir in flour to make a soft dough. Mix well. Turn out on a wll-floured surface. Cover and let rest for 10 min. Kneadd until dough is smooth and satiny (about 10 min) Place in greased bowl, turning to grease dough. cover. Let rise until doubled (1 1/2 - 2 hours)

Punch down, Cover and let rused until doubled (30 min) Turn out on a lightly floured surface and divide in 3 equal parts. Shape in 3 round loaves and place on greased baking sheets. Cover, let rise until almost double (1 hour) Brush loaves with slightly beaten egg. Bake in over at 350 degrees for 35-40 min.

Grease pans well with butter. Bake at 350 degrees for 1 hour.