½ cup balsamic vinegar
    ½ cup extra virgin olive oil
     2 teaspoons red pepper flakes
     1 teaspoon dried basil or oregano
    ½ teaspoon tarragon
    ½ teaspoon garlic salt

Combine all ingredients and mix well.  Let stand overnight in a cool dry place to blend flavors.  Serve with sour dough or French bread.

     1 cup mayonnaise
     1 cup sour cream
     1 (8 oz.) can of water chestnuts, drained and finely chopped
     1 packet of vegetable soup mix
    10 oz. frozen chopped spinach, thawed and drained

Mix all ingredients together and let it stand in the refrigerator overnight to blend flavors.  Serve with sour dough or French bread.

      2 tablespoons fresh snipped rosemary
   1½ teaspoons garlic salt
     ½ teaspoon dried thyme
     ¼ teaspoon freshly gound pepper
     ½ teaspoon salt (optional)

Preheat oven to 325°F.
Combine all ingredients in a large plastic bag.  Put the pork roast in the bag and toss until coated, rubbing seasoning in as well.  Place the herbed roast on a wire rack in a roasting pan, insert a meat thermometer into the thickest part of the roast and bake for 2 - 2½ hours or until the meat thermometer just reads 170°F.
This recipe may be doubled for a larger roast.

Prepare cooking sauce as follows:
In a small bowl mix together until smooth:
   2½ tablespoons white wine vinegar
      2 tablespoons soy sauce
      2 teaspoons cornstarch
     ½ teaspoon crushed red pepper flakes
     ½ teaspoon vegetable oil
Add:
     ½ cup regular strength chicken broth
(Chicken bullion cubes work very well!)  Blend thoroughly and set aside.

In a medium sized bowl mix together:
      2 teaspoons cornstarch
      2 teaspoons dry sherry
      2 teaspoons vegetable oil
      Salt and pepper to taste
Add:
      1 pound of chicken meat, cut into 1 inch cubes
(Thigh meat is very moist and tender while breast meat is drier, but both work.)  Toss and set aside.

Place a deep frying pan (or wok) over high heat.  When the pan is hot, add:
      2 tablespoons of oil
Add chicken mixture and stir-fry for about two minutes.  Add:
      1 tablespoon finely minced garlic
      2 teaspoons finely chopped fresh ginger
Stir-fry for two minutes more or until the chicken is lightly browned and cooked all the way through.  (**Optional: Remove chicken and stir-fry thinly sliced vegetables of your choice to desired tenderness.  Return chicken to the pan.)  Add cooking sauce and stir until it boils and thickens.  Serve over plain white rice.

Preheat oven to 400°F (375°F if using a glass dish).
Butter a 9 inch by 13 inch baking pan or 1½ quart casserole dish.

In a large saucepan melt:
     2 tablespoons butter
Add:
     1 tablespoon flour
     2 teaspoons minced onion (fresh or dried)
    ¾ teaspoon salt
    ¼ teaspoon dry mustard
    A dash of pepper
Mix well and cook over medium heat until the mixture bubbles.
Add:
     2 cups milk.
Heat through and add:
     2 cups grated cheddar cheese
Heat until cheese is almost entirely melted.  The mixture will be soupy.  Pour the drained macaroni into the buttered casserole.  Pour the cheese mixture over the macaroni.  Set aside.

In a small saucepan melt:
     6 tablespoons butter.
Add:
     2 cups soft bread crumbs**
Toss with a fork until the bread crumbs are coated.  Sprinkle the crumbs over the top of the casserole.  Bake 20 minutes.  Let stand a few minutes before serving.

** I make 2 cups of soft bread crumbs by taking 4 slightly stale pieces of bread and, with a serrated knife, cutting them into half inch cubes.  Crust removal is optional.

     2 ripe pineapples
     1 lime
     1 lemon
    cup Kirsch
    ¼ cup honey
     Fresh pitted cherries

Peel and clean pineapple.  Slice into pieces about the size of French fries.
Mix together the juice of the lime and lemon, the kirsch and honey.  Blend well and set aside.
Slice lime rind into slivers, about a tablespoon, and toss with the pineapple.  Add the kirsch dressing.  Garnish with cherries.  Serve chilled.

In a medium saucepan combine:
     1 cup milk
     1 cup water
    ½ cup honey
     3 tablespoons butter
Heat to 120°F.

In a large bowl combine:
     2 cups all-purpose flour
     1 cup whole wheat flour
     2 packages (½ oz.) active dry yeast
     1 tablespoon of salt
Add:
     2 eggs
Add the warm milk mixture.  Mix on high speed for 3 minutes using an electric mixer.  Attach dough hooks and add:
     2 cups whole wheat flour
     3 cups all-purpose flour
Knead for 3 more minutes adding some all-purpose flour if the dough is too sticky.  Knead to form a stiff dough.  (**Note: If you're kneading by hand, increase the time to 8 minutes.)  Form into a smooth ball.  Place dough in a greased bowl, turning once to grease the top.  Cover with a tea towel and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide it into two equal parts.  Shape into loaves and place in two greased 9" x 5" x 3" loaf pans.  Slash tops.  Cover and let rise in a warm palce until doubled, about 1½ hours.

Drizzle melted butter over the loaves and bake in a pre-heated 375°F oven for ten minutes.  Reduce heat to 350°F and continue to bake 30 - 35 minutes longer.  Cover with foil to avoid over browning.
Remove from pans and cool on a wire rack.  Loaves may be frozen.

In a large bowl thoroughly mix:
     2 cups all-purpose flour
    cup instant nonfat dry milk solids
    ¼ cup sugar
     1 tablespoon salt
     2 packages (½ oz.) active dry yeast
Add:
    cup butter or margarine, softened
Gradually add:
     2 cups very warm tap water (120°F - 130°F)
Beat for 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.  Add:
     ¾ cup flour
Beat at high speed for another 2 minutes, scraping bowl occasionally, until the mixture is smooth.  Stir in enough additional flour (3-4 cups) to make a stiff dough.  Using dough hooks, knead for 3 minutes, or until dough is smooth and elastic.  (If kneading by hand, knead for 8 minutes.)  Place dough in a greased bowl, turning to grease top.  Cover and let rise in a warm place until doubled in bulk (about 45 minutes).
Punch dough down; let rise again until almost doubled (about 20 minutes).  Divide dough into 24 balls then divide each ball into 3 smaller balls.  Press 3 balls together and place them in a well greased muffin tin.  Cover and let rise in a warm place until doubled (about 1 hour).  Brush with melted butter.
Bake at 375°F for 15-20 minutes, or until browned.  Remove from muffin tin and serve immediately.

     cup butter, melted
   1¼ cup graham cracker crumbs
     ¼ cup sugar
     3 (8 oz.) packages of cream cheese, softened
     1 (14 oz.) can of sweetened condensed milk (not evaporated milk)
     1 (12 oz.) package of semi-sweet chocolate, melted
     4 eggs
     2 teaspoons vanilla extract

Preheat oven to 300°F.
Combine melted butter, graham cracker crumbs and sugar; press on the bottom of a 9-inch springform pan.  In a large mixing bowl beat the cream cheese until it is fluffy.  Gradually beat in sweetened condensed milk until the mixture is smooth.  Add remaining ingredients one at a time and mix well.  Pour into the prepared pan.  Bake for 1 hour and 5 minutes or until the cake springs back when lightly touched.  Do not overbake.  Cool to room temperature.  Chill thoroughly.  Garnish with whipped cream and sweet chocolate shavings if desired.  Refrigerate leftovers.

Preheat oven to 325°F.
In a large mixing bowl combine:
   2¼ cups cake flour
   1¼ cup + 2 tablespoons sugar
      2 teaspoons baking powder
     ½ teaspoon salt
Beat dry ingredients one minute to mix.  Make a well and add:
     ½ cup safflower oil
      7 egg yolks (½ cup)
     ¾ cup fresh squeezed orange juice, strained
      2 tablespoons orange zest
      1 teaspoon vanilla extract
Beat one minute until the batter is smooth.

In another large mixing bowl beat until frothy:
     10 egg whites
Add:
    1¼ teaspoon cream of tartar
Beat to soft peaks.  Gradually add:
       2 tablespoons sugar
Beat to stiff peaks.  Gently fold egg whites into the batter with a balloon whisk.  Pour into an ungreased 10 inch tube pan.  Bake 55 minutes or until done.  Invert and cool.  Use a serrated knife to cut the cake.

Delicious enough to eat plain!  You may dust the cake with powdered sugar or drizzle a sugar glaze over it too.

Boil:
    7 cups water
    1½ cups sugar
Stir until sugar is dissolved then add:
    5 tea bags
Remove from heat and steep 5 minutes.  Remove tea bags and add:
    1 (6 oz.) can of orange juice
    1 can of water
    2 tablespoons lemon juice

In another saucepan bring to a boil:
    4 cups water
    1 tablespoon whole cloves
    5 cinnamon sticks
    1 teaspoon whole allspice
Simmer 20 minutes (makes the house smell wonderful) then strain.  Add to tea mixture.  Reheat and serve in a crockpot turned on low.  Add a few thin slices of an orange or lemon to dress up this "tea".

May be frozen.