Dressing Ingredients:
1 C. mayo or salad dressing
1/3-1/2 C. sugar
2 T. vinegar
In a large bowl, combine salad ingredients. In a small bowl, combine dressing ingredients. Just before serving ,toss dressing with salad.

8 servings

1. Cook past a according to package directions, drain.  Rinse in cold water, drain and cool.
2. In a large bowl combine pasta, vegetables & dressing ;toss to mix.
3. Add seasoning and mix well.
4. Cover and refrigerate at least 2 hours before serving.

Dressing ingredients:
5 T. white vinegar
3/4 C. vegetable oil
3 T. sugar
Flavor packets from 2 Ramen noodle pkgs.
(chicken or pork)
Add ground pepper to taste

1. In small bowl, combine dressing ingredients.  Cover; refrigerate 4 hours or overnight
2. Just before serving, combine all salad ingredients in a large bowl; add dressing.  Mix well

Toast almonds & sesame seeds in 300 degree oven.  Watch carefully and stir every 10 min.

Dressing:
1/2 C. water
1 t. cornstarch
1/2 C. sugar
Flavor packets from Ramen noodles

1. In a lg. bowl, combine cabbage, ramen noodles, onions & nuts.
2. In a small saucepan, combine water & cornstarch.  Bring mixture to a rolling boil, stirring constantly. Continue to boil 1-2 min.  Add sugar & stir until dissolved.  Remove from heat.  Add vinegar, oil & flavor packets.  Stir to mix.  Add dressing to cabbage mixture & stir until well mixed.  Refrigerate until ready to serve.

Serves 12

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 for 8-10 min. Mix butter and garlic and brush on rolls while still on the pan and hot.

1. In a lg. mixing bowl, combine boiling water, oats, 1/2 C. honey, butter & salt.  Let stand 1 hour.
2. 2 In a sm. bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 min.
3. Pour yeast mixture into oat mixture.  Add 2 C. flour; mix very well.  Stir in remaining flour, 1/2 C. at a time, beating well after each addition.  When dough is pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 20 min.  Lightly oil a lg. bowl, place dough in bowl & turn to coat w/ oil.  Cover w/ a damp cloth & let rise until double in size about 1 hour.

Cut thawed dough into walnut-sized pieces. Combine margarine, egg, parsley, salt, and garlic. Dip dough in garlic mixture, and place in greased loaf pan. Cover and let rise until double in size. Bake at 375 degrees for 40 minutes. Cool in pan for 10 minutes, then remove. *Could add Parmesan or come up with other variations to season.

Grease one loaf pan. Cut dough into pieces, and place in pan. Sprinkle with pudding. Melt margarine and add brown sugar. Drizzle over bread; let rise 1 1/2 hours. Bake at 350 degrees for 20 minutes.

1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, softened
1 1/2 t. cinnamon

1. Preheat oven to 400.  Grease muffin cups and tops.
2. Combine 1 1/2 C. flour, 3/4 C. sugar, salt & baking powder.  Place oil in a 1 C. measuring cup; add egg&enough milk to fill the cup.  Mix this w/ flour mix.  Add vanilla.  Fold in blueberries.  Fill muffin cups 2/3 full & sprinkle w/ crumb topping.
3. To make crumb topping:  Mix together 1/2 C. brown sugar, 1/3 C. flour, 1/4 C. butter & cinnamon.  Mix with fork& sprinkle over muffins.  Bake for 18-20 minutes.

In a lg. bowl, combine oatmeal & buttermilk.  Let stand a few min.  Add egg. sugar & oil.  Beat very well w/ a wire whisk.  Add flour, baking soda, salt & baking powder.  Mix again, until all of the dry particles are moistened.  Do not over beat.  It should take 20-30 strokes by hand.  Spoon batter into a dozen well oiled muffin cups.  Bake at 400 for 20 min.  May add 1 C. dice apples instead of raisins.