Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)

Raspberry Salad

By:  Genavieve Hunter

1 pkg. raspberry jell-o
1-1/4 cups boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple (1 cup)
1 large banana, diced small
1/3 cup pecans, diced

Dissolve jell-o in boiling water.
Add raspberries and stir until thawed.
Add remaining ingredients and pour into mold or 8" X 8" dish.
Chill until set.

ENGLISH MUFFINS

7 cups all-purpose flour
1 1/2 tsp salt
4 tsp SAF instant yeast*
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water

Add salt and dry yeast to flour.  Whisk to combine.
Heat together 1/4 cup water, butter, sugar, and milk.  Stir until sugar is dissolved and butter is melted.
Add 2 cups warm water, and place these liquid ingredients in the bowl of a large stand mixer.
Using dough hook, and with machine on medium speed, add flour mixture, 1 cup at a time, to water mixture.
When flour is mostly incorporated, allow machine to knead dough for about 4 minutes until dough is smooth an elastic.  (If dough seems sticky and does not pull away from sides of mixing bowl, add a bit more flour)
Transfer to a greased bowl, cover with a light cloth, and allow to rise until double in bulk; about 30 minutes.
GENTLY roll out dough to about 3/4 inch thickness.
Cut** appox. 12 - 15 muffins.  Gently re-roll scraps and cut another 5 or so.
Place muffins on a large baking sheet that has been sprinkled with corn meal.
Cover and allow to rise 20 - 30 minutes.
Bake on a heated (350) griddle sprinkled with corn meal - about 3- 4 minutes per side.
Yield:  about 20 muffins

 *No need to dissolve instant yeast in water - add directly to flour.
**To cut muffins, use a clean tuna can with 3 or 4 holes punched in the bottom.

Crockpot Congressional Bean Soup

1 lb small white beans
8 cups water
2 cups diced ham
1 cup onion, diced
1 cup celery, diced
2 TBS chopped parsley
1 tsp salt
1/4 tsp pepper
1 bay leaf

Assemble ingredients in slow cooker and cook on low setting about 8 hours or until beans are tender.

Pink Cloud Dessert (Pavlova)

1 can Eagle Brand sweetened condensed milk
1 12-oz container frozen pink lemonade
1 12-oz  container Cool Whip PLUS
1 16--oz containers Cool Whip
Few drops red food coloring

Whip lemonade into sweetened condensed milk.
Gently fold in Cool Whip with slow mixer or wire whisk.
Add food coloring to desired shade of light pink.
Refrigerate until served.
Pipe into meringue shells and serve.

Meringue Shells:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar.

Beat until stiff peaks form.
Pipe small nest/bowl shapes onto parchment paper with pre-drawn circles for uniform size - about 3 inches in diameter.  (good tutorial online at http://www.cookincanuck.com/2011/03/how-to-make-meringue-shells/)
Bake at 225 for 1-1/2 hours; turn oven off and leave in oven an additional 30 minutes.
Cool completely and gently peel off parchment paper.
May be frozen in airtight container.
**Makes about 10 cups (3/4 cup is a good serving for plastic highball type glasses... or about 13 servings)
**May serve with crushed Oreos and whipped cream

Broccoli Salad

From Mary Purbaugh

2 lbs fresh broccoli florets, chopped fine
1/3 cup diced red onion
1 cup golden raisins
1/2 cup REAL bacon bits
1 cup salted sunflower kernels
Toss all ingredients together and drizzle with dressing.

Dressing:
1/4 cup red wine vinegar
2 cups mayonnaise
1/2 cup granulated sugar
Mix together and pour over broccoli mixture.

Makes about 15 servings

Peanut Butter Balls

1-1/2 cubes butter
1 16-oz jar crunchy peanut butter
3 cups Rice Krispies cereal
1 lb powdered sugar
2 4.4-oz Hershey milk chocolate candy bars
1 inch household paraffin

In a LARGE mixing bowl, toss together the cereal and powdered sugar until well coated.  Set aside.
in a double boiler (or over very low heat), melt together butter and peanut butter.
Pour melted mixture over cereal and stir well to combine.
Use your hands to complete this process, making sure cereal is evenly coated.
While mixture is still warm, shape into walnut-sized balls... may use a small cookie scoop.
Use palms and thumbs to pack each ball firmly into shape.
Allow to cool completely or cool in refrigerator.
When candy is cool:
Melt 2 Hershey bars together with 1 inch of paraffin wax.
Using two dinner forks or a candy dipper, dip each ball into chocolate; tap off excess, and allow to cool on a wire rack.
Makes about 5 dozen pieces