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INGREDIENTS

• 2-2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 package quick-rising yeast
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butteror margarine

DIRECTIONS

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
2. Heat milk, water, and butter until very warm (120 to 130oF).
3. Gradually add to dry ingredients.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Stir in enough remaining flour to make a soft dough.
6. Knead until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough into 48 equal pieces.
9. Shape each piece into smooth ball.
10. Place four balls (to signify north, south, east and west) into greased 2 1/2-inch muffin pan cups.
11. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
12. Brush egg glaze over surface of rolls.
13. Bake at 400oF for 10 to 15 minutes or until done.
14. Remove from pans; cool on wire rack.

INGREDIENTS

• 1 (5lb) stewing chicken
• 4 lbs beef roast
• 1 1/2 lbslean pork
• 1 1/4 cups rice, uncooked
• 1 (1lb)cancreamed corn
• 3 quarts canned tomatoes
• 1/2 lb butter
• salt, to taste
• pepper, to taste
• cayenne, to taste

DIRECTIONS

1. Put chicken, beef and pork in very large pot and cover with water.
2. Bring to boiling point, reduce heat and simmer until meats are tender.
3. Remove any bones and grind meat in food processor or on coarse blade of food chopper.
4. Remove any foam from cooking liquid or strain through cheese cloth.
5. Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
6. Add corn, tomatoes and butter and cook for an additional 30 minutes.
7. Add ground meat and seasonings as desired and cook for an additional 20 minutes.
8. Add water or canned chicken broth if mixture is too thick.
9. Serve with cornbread.
10. This is a very hearty stew and does not need additional menu items.
11. The stew can be frozen–will yield about 20 pints for freezer.

INGREDIENTS

• 1/3 cupvegetable oil
• 1 lemon, juice of
• fresh ground pepper, to taste
• 1/2 clove garlic(or one small whole clove)
• 1-2 teaspoon honey
• 1/2 teaspoon dried oregano, crumbled

DIRECTIONS

1. Whisk together all ingrediants in a small bowl.
2. Enjoy.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 cup water
• 3 tablespoons lemon juice
• 1/8 teaspoon salt, to taste
• 3 cups sliced carrots(4 medium-large)
• 1 lemon, zest of
• 1/4 cup chopped parsley

DIRECTIONS

1. Heat oil in large non-stick skillet over medium heat.
2. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
3. Add water, lemon juice and salt.
4. Bring to a simmer.
5. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
6. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
7. Stir in parsley and lemon zest.
8. Serve hot or at room temperature.

INGREDIENTS

• 1 (6ounce)can solid white tuna, drained
• 4 pepperoncini peppers , diced
• 3 tablespoons diced red onions
• 2-3 tablespoons mayonnaise

DIRECTIONS

1. Flake tuna into a small bow.
2. Add remaining ingredients and mix.