Preheat oven to 400 degrees.

For a half batch (the size I make),
Melt 1/4 cup butter plus one Tablespoon with 1/4 cup honey in saucepan on low, stir so it doesn’t burn.

Add 1/4 cup flax seed, 1/3 cup raisins, and a handful of nuts, if you prefer, and stir well to coat all ingredients.

I bake it in a glass pan that looks like a miniature 9X13 pan that fits in my toaster oven.

I dump 2 cups of oats in that pan and pour the wet ingredients on top of that to save myself from dirtying another pan. Give it a few stirs to mix everything together and bake for 10 minutes. Take it out, stir it together, and bake an additional 5 minutes. Let cool, and stir it occasionally, otherwise, you’ll have that granola stuck in the pan!

When it’s cool and dry, I store it in a canning jar.

Brown beef; drain fat. Stir in remaining ingredients. Simmer, covered, 20 minutes or until noodles are cooked.

Ingredients: Servings:15

• 1 cup water
• 1 egg, beaten
• 1/4 cup sugar
• 2 tablespoons butter, softened
• 1 tablespoon dry milk
• 3/4 teaspoon salt
• 3 1/2 cups bread flour
• 3 teaspoons yeast

1. Place ingredients in order given.
2. Set bread machine on dough setting.
3. Once cycle is done– roll out into 15 balls (mine generally are about golfball size).
4. Place in greased 9×13 pan.
5. Let rise until doubled in size in warm place.
6. Bake in 350 degree oven for 20-25 minutes until golden brown.

**I like to brush the rolls with butter when they come out of the oven.

Ingredients-
1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal® all-purpose flour or Better for Bread™ flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup chopped nuts, if desired

1. Grease bread machine pan and kneading blade generously with shortening.
2. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
3. Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle.
4. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer’s recommendation.

**I don’t let the bread sit for an extra ten minutes because we usually can’t wait! This turns out similar to banana bread as far as texture goes. I also like to use part brown sugar when I have it or substitute brown sugar for all of it. I also omitted the vanilla, nutmeg and cloves because I was out and added 2 teaspoons of cinnamon. I imagine making the recipe exactly as it says would turn out even better! Enjoy!

You can also use cucumbers instead or you can use both. I have skipped some of the other veggies and used just zuchinni when I was out of everything else and it still turned out great! But the other veggies definitely give it a better flavor.

You’ll need 5-6 large cucumbers or 2-3 zuchinni depending on big they are. Peel them.

You’ll want about 8 cups of chopped zuchinni or cucumber. I have used a food processor to chop the vegetables  but it ends up just shredding them so I prefer to just dice them by hand as small as possible.

Next you’ll take 1/4 cup salt and sprinkle it over the chopped veggies and let it stand. This removes the water from the vegetables and if you skip this step you will have half  jar of water instead of a whole jar of relish.

While this is soaking (4-8 hours) chop up 3 red bell pepper and 3 green bell peppers and one large onion. You can add chopped carrots for color if you’d like.

When you are done, drain the water from the soaked cucumbers or zuchinni.

Then, make the brine which is 2 cups of vinegar and 4 cups of sugar (you can double the recipe if you want). Boil it before you add any of the vegetables. Stir the vegetables into the brine and bring it all to a boil for about 4-5 minutes.

Spoon into jars. Wipe the jars, seal the lids and let cool. Store in refrigerator. You can put this in your water bath canner for 10 minutes  if you want but it never lasts long in our family!

To make, you need a handful of beets. I can’t tell you how many beets to use because I don’t know. It depends on size. Will they be small baby beets left whole or will you slice them up?

Wash the beets and remove the leaves. Cut the top off but leave about an inch of the stem on. This preserves the red color.  Cook in a pot of water until you can poke a fork into the boiled beets. They will be soft much like boiled potatoes.  Drain, peel and cut into slices or leave whole. The skins will slip easily if you run the beets under water. Set aside.

Then, make the sauce.

It uses only three things for the sauce- sugar, vinegar and whole cloves. You put a cup of vinegar into a pan, add ¾ cup sugar (or more) and about 3 cups water.  Place the whole cloves (about in the pan too and heat to boiling.  Then when it boils let it set.  The cloves are not absolutely necessary, I have made it without them when I was out of spices. But they add a little zip and flavor that you miss once you get used to it.

Next, put the beets in the sauce that you have heated up and let simmer for a few minutes. You don’t want to cook the beets any further so don’t boil them.

In our family, they don’t last very long, so I just usually transfer them into my canning jars. Place lids on them. Let cool and store in the refrigerator. We eat them up quickly!

1 can chili (no beans)
1 can pinto beans
1 can stewed tomatoes
1 pound ground beef
1 small onion chopped

Brown onion and beef. Add 3 cans. Simmer 15 minutes. Heap small fritos on plate. Add chopped tomatoes and lettuce. Cover with chili and top with grated Cheddar cheese. Serves 6.

1 batch of Liis’s dinner roll recipe

1 pound ground beef

2 cups shredded cabbage

1 cup chopped onions (2 medium)

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon finely chopped fresh garlic

1 cup shredded cheddar cheese

1/4 cup ketchup

1 egg, slightly beaten

1 Tablespoon milk

coarse salt and cracked pepper, if desired

Ketchup, mustard, barbecue sauce and relish

8 servings

Have bread dough ready. Heat oven to 350 degrees. In 10 inch skillet ground beef over medium heat, stirring occasionally, until browned (8-10 minutes). Drain off fat. Stir in cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic. Continue cooking, stirring occasionally, until cabbage is crisply tender (5-6 minutes.) Stir in cheese and ketchup. Divide each bread loaf into four equal pieces. On lightly floured surface roll each piece into 6 inch circle; place about 1/2 cup ground beef mixture in center of each circle. Carefully pinch together edges to enclose ground beef mixture and form a bun. Place seam side down on greased cookie sheet. In small bowl stir together egg and milk; brush each bun with egg mixture. Sprinkle each bun with a pinch of salt and pepper. Bake for 25 to 30 minutes or until browned. Serve with ketchup, mustard, barbecue sauce and relish.
Tip: Buns can be stored frozen. To reheat, wrap in aluminum foil; place on cookie sheet. Bake at 350 degrees for 55-60 minutes or until heated through.