Ingredients

• 1 c Warm milk
• 1 t Sugar
• 1 tb Yeast
• 1 c Flour
• 3/4 c Milk, room temperature
• 1 1/2 ts Salt
• 1/4 c Sugar
• 1 Egg, beaten
• 1/2 c Butter melted and cooled
• 4 c Flour
• 1 c Cold butter
• 1 Egg, beaten with cold water

Directions

1. Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well.  Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. 
2. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. 
3. Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. 
4. Preheat oven to 400 F. Place croissants in oven. 
5. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. 

Makes 24 - 32.

Ingredients

• 1 3 oz pkg cream cheese -- softened
• 2 tbsp butter or margarine -- softened
• 1 c shredded mozzarella cheese
• 1/4 c chopped green onions with tops
• 1/2 tsp garlic salt
• 1 loaf French bread -- sliced

Directions

1. In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread.  Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning once. Unwrap foil; grill 5 minutes longer.

Ingredients

• 2 pkgs crescent rolls
• 2 8 oz pkgs. cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 1 egg yolk, save white

Directions

1. Line bottom of 9 x 13 inch pan by pressing together one package of crescent rolls.
2. Mix together, cream cheese, sugar, yolks, and vanilla. Spread over dough.
3. Top with remaining package of crescent rolls. Whisk egg whites and brush over the tops. Bake at 350 degrees for 30 minutes.
4. Optional: when cool, top with sifted powdered sugar, powdered sugar glaze, or chocolate glaze, or fruit and whipped cream.

Ingredients

• 2 pk Active dry yeast
• 2 Or cakes compressed yeast
• 1/4 c Water; * see note
• 3/4 c Milk; scalded
• Sugar
• 2 ts Salt
• 1 1/3 c Butter or margarine; divided
• 1/2 ts Lemon extract
• 3 Eggs; beaten
• 4 1/2 c All-purpose flour
• 1 cn (20 ozs.) sliced apples
• 3 ts Cinnamon

Directions

1. Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
2. Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.  Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
3. Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.

Makes about 2 dozen 

Ingredients

• 1 kg (2 lb) asparagus, trimmed and peeled
• 45 ml (3 tbsp) butter
• 15 ml (1 tbsp) olive oil
• Salt and freshly ground pepper, to taste
• 300 ml (1 1/3 cups /150 g)
• Asiago cheese, grated

Directions

1. In a saucepan of boiling, salted water, cook the asparagus several minutes until al dente.
2. Drain and plunge immediately into ice water to cool.
3. Remove from the water and drain on paper towels. Set aside.
4. In a large skillet, melt the butter in the oil. Add the asparagus and reheat, shaking the pan frequently to coat well with butter.
5. Transfer to a heated serving plate.
6. Sprinkle the Asiago over the asparagus and cover the plate with aluminum foil to melt the cheese.
7. Uncover and serve.

Ingredients

• 3 tb Oil
• 4 lg Onions, chopped
• 2 cl Garlic, crushed
• 1 tb Prepared mustard
• 2 tb Flour
• 1 1/2 c Ale
• 1 Bay leaf
• 2 Sprigs parsley
• 1/4 ts Peppercorns
• 1/2 ts Thyme
• 1 t Salt
• 1 t Sugar
• 1/4 ts Grated nutmeg

1. Preheat oven to 350 deg.F. Trim beef and brown in a skillet in hot oil.
2. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garnish ingredients, tying them in a small piece of cheesecloth. 
3. Add salt, sugar, and nutmeg.
4. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.

Ingredients

• 1 lb Lean ground beef 
• 1/2 cup of chopped onion 
• 1 medium clove of garlic; minced 
• 4 oz mushroom stems & pieces
• 1 can 16 oz stewed tomatoes
• 1 celery stalk; sliced
• 1 carrot; lg, sliced 
• 1 cup of lentils; uncooked
• 3 cup of water 
• 1/4 cup of red wine; optional
• 1 bay leaf 
• 1 ts salt
• 1 ts beef bouillon Instant 
• 1/4 ts pepper
• 2 tb parsley; snipped 

Directions

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.