mix and bake 350 degree for 10 minutes +

2 cups cool whip 

Merlyn (Lynette's Dad's) recipe for Dill Pickles

He says they are best fresh and not canned. Eat within a month of combining ingredients. No cooking!

Fill your quart mason jar with cucumbers
add
1 heaping tablespoon of pickling spice
1 tablesppon of salt
2tblsp of vinigar
1 garlic clove sliced
1 handfull of dill- seeds and weed
2 grapeleaves (this is a German tradition and is optional)

Fill jar with water and leave on counter at room tempeture for 24 hours. Invert jar and mix up ingredients several times that day. Test occasionally and adjust salt and vinegar to taste. The next day put the jar in the frig. If the pickles are too salty, you can always drain out the liquid and add straight water.

Scones

preheat oven to 400 degress,use ungreased baking sheet. Strawberries are the best but will make the dough wetter. If you use dried fruit it will be crumbly but doen't worry, pile it tight and the melted butter will hold it together. I usually do just informal lumps dropped from a spoon but you can kneed it and them cut wedges. .

In a large bowl

• 2 cups flour (King Arthur's is best can substitute some almond meal)
• 1/2 cup sugar (white or brown)
• 1 tbsp baking POWDER
• 1/2 tsp salt

after above mixed

• add cut up butter- 1 whole stick (use butter wrapper to wipe cookie tray)
• fruit of some kind- strawberries, or blueberries, raspberries, mango, dried fruit, nuts,

In a smaller bowl mix together

• 1 large egg (I'll add the white for a 2nd egg and use the yolk 2nd egg to paint tops before sticking in over- sprinkle sugar too)
• 1/2 cup milk (cream is better!)
• zest of one lemon or orange

Wet stuff in large bowl with liquid in smaller bowl, moving it around to find the dry spots. Some people think you need to kneed the dough. It will hold together better but won't be as delicate. You can also dump the whole bowl on the cookie sheet and mold into a flat mound and then cut and seperate with a large knife

Paint tops with egg yolk and sprinkle sugar on top.

Cook 10 minutes. If you have lots of wet fruit in the mix, flatten the scones more, lower the temp and cook for longer, letting them get a just a little browner.

Fruit Crisp

A crisp is faster and easier to make than a pie with top and bottom crusts and doesn't make such a mess of the kitchen!

Oven- 375 degrees

Fill pie plate full of fruit- apples, pears, berries, a mix, whatever.

toppings-

• 1 cup flour (white, whole, a bit of almond meal, whatever mix you want)
• 1 cup sugar (white or brown)
• 1 cup rolled oats
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp trader joes' pumkin pie spice OR
• 1/2 tsp nutmeg
• 1/4 each of clove, allspice, ginger
• 1 stick of butter, cut up small

mix dry ingredients add cut up butter, mix and then smear butter between fingers into the mix until blended.

pack topping carefully over fruit

bake around 30 minutes, add 5-10 minutes if not bubbling and lightly browned.

Brocolli Salad

Everything is finely chopped or grated if not already small in size

• brocolli
• fakin bacon
• onions
• cheddar cheese
• raisins
• sunflower seeds

Combine with a couple scoops of mayonaise. Tastes even better if you have the patience to let it sit and marry for a while.

Zucchini Bread

oil &flour 2 8 x 4 bread pans
oven - 325 degrees

In medium size bowl combine

• 3 cups flour
• 1 tsp salt
• 1 tsp baking SODA
• 1 tsp baking POWDER
• 3 tsp cinnamon

In large beat together

• 3 eggs
• 1 cup veg oil
• 2 1/4 cup sugar
• 3 tsp vanilla

Mix contents of both bowls well.

• add 2 cups grated zucchini
• 1 cup chopped walnuts
• optional- sunflower seeds, shreaded coconut

Bake 40-60 minutes, or until toothpick comes out clean, don't over cook. Cool 20 minutes in pan then remove

Pizza Dough for Bread Machine

Add ingredients into bread machine pan in this order.
Makes enough for 2 pizzas

• 1 1/4 cup water
• 2 tbsp olive oil
• 1 tbsp sugar
• 2 tsp salt
• 1/4 cup corn meal
• 3 tblsp whole wheat flour
• 3 cups white flour
• 1 tbsp yeast

Mix on dough setting

Preheat with pizza stone on middle rack, heat oven to 400- 50o degress

Stretch and roll out dough into a circle, no holes!

Paint 1 inch edge with olive oil (garlic flavor?)

Paint with tomatoe sauce or pesto, except 1 inch edge

Topping Options

• good cheese- combos of cheese are good too, needs flavor and salt
  goat, gruyere, brie, parmisan,
• salty meat- broshuto, anchovies- use oil on crust too
• canned stuff- olives, artichoke hearts, capers,
• fresh stuff cut small- onions, grated zucchini, cherry tomotoes, bell peppers, brocolli, CORN!

Tom Kha Gai

In large pot (I double this recipe alot)

• 2 inch piece of GALANGAL (root like ginger-Asian store) sliced up small
• 2 cups coconut milk
• 1 cup chicken broth

Bring to boil then simmer uncovered over low heat x 10 minutes stirring a bit, then add-

• ~3 chicken breast (raw or cooked chicken works good too)
• 1-2 tsp red chilis (you need at least a little to get the right flavor)
• veggies on hand (at least mushrooms, grated zucchini works great, snow peas, green onions, carrots, brocolli)

Simmer 8 minutes more. The stir in before serving-

• 2 tbsp fish sauce
• 1 tbsp brown sugar
• fresh cilantro

Chicken Enchiladas

• strip meat off cooked whole chicken
• grate cheese
• slice olives
• oil a large flat rectangle pan
• enchilada sauce- slosh some on bottom of pan
• wet corn tortillas in sauce
• fill w ~ 1/4 cup of chicken, olives, some cheese, roll up tortilla
• line up rolls in pan, fill up pan with filled rolled tortillas
• slosh sauce over the top, cover all the rolls, cheese and olives on top
• bake, temp?, time?
• optional-- green onions, sour cream, mole

Pie Crust

• 3 cups white flour
• 2 tsp sugar
• 1 tsp salt
• 1 1/2 cups shortening
• 3/4 cups ice water

Simple Vanilla Ice Cream (no eggs or cooking)

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tsp vanilla

Vietnamese Shrip rolls (fresh not deep fried)

This one is a big bother sometimes but yummy if you can get the hang of rolling without tearing the rice papers.

Dipping sauce- combine and let marry 30 minutes

• 1/2 cup lime juice
• 1/4 cup sugar
• 3 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tbsp chopped cilantro
• 2 garlic cloves
• 1 tsp minced jalpeno chili w seeds (i skip this one)

rice paper rolls

• 1 1/2 tbsp olive oil
• 6 oz shitake mushrooms- saute in oil 5 min, cool
• 4 ounces dried thin rice sticks (maifun)- soak 30 min, cut in 6 inch lengths
• 12 8-9 inch rice paper sheets
• 1 cup fresh mint
• 1 cup fresh cilantro
• 1 cup fresh basil
• 1 cup shredded iceburg lettuce
• 1 cup each of mung bean sprouts, cucumber strips, carrot
• 8 ounces of peeled shrimp, cut lenghwise in half

layout on a kitchen towel, 5 softened rice papers (in big bowl of warm water)

Using up half of ingredients on first 5, layer on lower third of each paper, leaving room on ends to close ends as you roll. lay out shrimp last after you start rolling so they show through the paper. Its a trick to get filling compact enough and then not tear the paper.