Molasses Gingerbread Cookies

1 C sugar
3/4 cup butter/margarine (I use shortening- the cookies always turn out better)
1 egg
2 C flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/4 C molasses

Cream sugar and butter. Add egg and molasses. Dry ingredients. Roll into balls and then into granulated sugar. Bake at 350 for 8-10 minutes. Don't overbake. Cookies should be soft and chewy :)

Banana Bread

1 3/4 cup flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp soda
2/3 cup sugar
1/3 cup butter
2 eggs
2 or 3 bananas
1 tsp lemon
1 tsp cinnamon
1 tsp vanilla

Bake for 40 min at 350

Sweet and Sour Chicken

- Chicken Breasts
- 2 tbsp vegetable oil
- 1 can pineapple chunks
- 1can stewed tomatoes
- 3 tbsp sugar
- 1 tbsp vinegar
- 1 tsp soy sauce
- 1/2 tsp grand ginger
- 2 tbsp flour
- green pepper cubed
- cooked rice

Cook chicken in oil over med. heat. Drain pineapple, reserving syrup, combine reserve syrup, tomatoes, sugar, vinegar, soy sauce and ginger in a sauce pan. Let simmer 10 min.

Combine flour with 2 tbsp water. Combine flour mixture, pineapple, and green pepper to tomato mixture. Cook until thickened. Pour over chicken, cook 5 min, turning chicken. Serve over rice.

Erica's Homemade Bread

-10.5 cup flour
-1/2 cup sugar
-3 tbs saf instant yeast
-1 tbs salt
3 tbs lecithin
4 cup hot water (wheat-3 hot water, 1 warm apple sauce)

Mix 5 min white or 10 min wheat

Raise 25 min

Bake 350 degrees for 25 min

MOA Cafe Turkey Harvest Croissant

Cream Cheese Spread:

8 0z. cream cheese

1 round tablespoon frozen orange juice concentrate

2 tsp. cinnamon

1/4 c. pineapple juice

1/3 c. sugar

Combine in food processor or beat with beaters until smooth.

For each sandwich you make, you will need:

Cream Cheese Spread

Croissant

3 slices turkey, the thin-cut deli stuff

1 slice provolone

3 slices of apple

1 leaf of green leaf lettuce

Cut croissant in half, and put Cream Cheese spread on both sides

Layer green leaf lettuce, turkey (rolled), cheese, and apples on sandwich.

Chocolate Velvet Pie

Chocolate Velvet Pie

1 (8-inch) chocolate crumb crust
1 (11.5-ounce) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Sweetened whipped cream, optional
Chocolate curls, optional
Chopped nuts, optional

1. Microwave morsels in a medium, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature.
2. Beat melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whip cream, chocolate curls and nuts.

Makes 8 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min
Cooling Time: 2 hrs refrigerating

Sour Cream Enchilada

- 1 1/2 lb. ground beef, browned with salt and pepper, chopped onion
- 1 8 oz. can tomato sauce
- 1 pkg. taco or enchilada seasoning mix
- dozen flour tortillas

Mix meat, tomato sauce, and season mix in pan. Simmer together for a few minutes. Put scoop of meat mixture in center of each tortilla, roll up, and place in large baking dish.

Sauce:
- 2 cans cream of chicken soup
- 2/3 can water
- 8-12 oz. sour cream

Put above in sauce pan, boil. Pour soup mixture over enchiladas, sprinkle with Cheddar cheese and bake 350 degrees for 20-30 minutes.