Pepperoni Bread - Debbie

3 cups flour
1 pkg. yeast
2 Tbs. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 cup water
1/3 cup milk
1 Tbs. margarine
1 egg
1/2 cup pepperoni cut into small pieces
1/2 cup mozzarella chesse cut into small pieces (can be shredded)

Mix 2 cups flour, yeast, sugar and salt and Italian seasoning in large bowl. Set aside. In saucepan heat water, add butter (let melt), milk and egg till warm. Stir into flour mixture and add pepperoni and cheese. Slowly stir in remaining cup of flour. Let dough rest about 10 mintues. Turn dough into 1-1/2 quart greased baking dish. Set in warm place and let rise approx. 45 minutes. Bake at 376 degrees for 25-30 minutes. Top of bread will be golden brown when done. Brush top w/butter.

Hush Puppies - Kim

1 box on Jiffy cornbread mix
1/2 cup grated onions (1medium or 1/2 large)
5 tablespoons buttermilk or 2 tablespoons skim milk
1/4 teaspoon baking soda
1 egg, slightly beaten
2 tablespoons sugar (omit if you dont like a sweet taste)
3 tablespoons self-rising flour
1 teaspoon salt
1 teaspoon black pepper
2 slices white bread, crumbled

Mix all ingredients together just until they are wet. Refrigerate 30 minutes to 5 hours. To cook heat oil to about 350-375 degrees. Dip a small spoon in cold water, then get a spoon of batter, using the side of the bowl to "break off" teh spoonful of batter from the bowl. Immediatly submerge spoon in the hot oil for a few seconds until Hush Puppy releases from the spoon. Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon. Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil. Or take small spoonfuls of batter, roll between your palms like a meatball, then gently dropped into the oil

Strawberry Pretzel Salad - Jill

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry gelatin dessert mix

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple

whipped topping or whipped cream, to garnish



Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-in. pan and back for 7 minutes. Set aside and allow to cool. In a micing bowl, beat together the cream cheese and 3/4 cup of sugar. Flod in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.