Kneaders Chicken Salad Sandwiches Recipe

Kneaders Chicken Salad Sandwiches Recipe:

(makes approx. 6-8 sandwiches)

Ingredients:

1/4 cup white vinegar
salt (to taste)
pepper (to taste)
1-1/4 cup mayonnaise
1-1/4 cup sour cream
4 stocks celery, chopped
1 bunch green onion, chopped
4-6 boneless, skinless chicken breasts; cooked and shredded

Directions:
Mix vinegar, salt, pepper, mayonnaise and sour cream together.  Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on buns or rolls.

Spicy Chicken Rigatoni

This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.

ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

directions

• 1
  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
• 2
  Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
• 3
  Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

notes

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

Baked Sweet and Sour Chicken with Fried Rice

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

1 cup sugar

1/3 cup ketchup

1/3 cup distilled white vinegar

2 TB soy sauce

1 tsp garlic salt

       Start by preheating your oven to 350 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 35 minutes.

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum! 

Winger's Sticky Fingers Copycat Recipe

I found this recipe on Pinterest and decided to give it a try.  To my amazement it was very good!  I like it better than the restaurants version. 

1 pkg. frozen breaded chicken strips (We used Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping- homemade is always the best!

Serves 2-3 people.

Bisquick Mix

Ingredients

• 3 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar
• 1 cup nonfat dry milk powder
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Mix all the ingredients together well.

Store the Bisquick mix covered either in the refrigerator or in the cupboard. I prefer to store it in my refrigerator. I put a lid on the bowl I used to make the Bisquick mix and put it in the refrigerator as is.

To Make Pancakes:
2 C mix
1 C milk
2 eggs
1 TB sugar
1 tsp baking powder
1 tsp vanilla

To Make Waffles:
2 C mix
1 1/2 C milk
2 TB vegetable oil
1 egg

To Make Biscuits:
2 1/4 C mix
2/3 C milk
Bake at 450 degrees for 8-10 minutes

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.

Making Olive Garden Salad Dressing at home is easy to do. You can make other recipes that taste just like they do in a restaurant.

Olive Garden Zuppa Toscana

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 (14.5 ounce) cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Popeyes Red Beans

3 (15 1/2-ounce) cans red beans, divided
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon lard
4 to 5 cups cooked long grain rice, drained

Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

Cheesecake Factory Cajun Jambalaya Pasta

Ingredients:

• 1/2 teaspoon white pepper


• 1/2 teaspoon cayenne pepper


• 1 1/2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon garlic powder
  
• 2 boneless skinless chicken breasts (halved)
  
• 1/2 lb large shrimp (peeled and deveined)
  
• 5 quarts water
  
• 6 ounces fettuccine
  
• 6 ounces spinach fettuccine
  
• 2 tablespoons olive oil
  
• 2 medium chopped tomatoes
  
• 1 sliced green bell pepper
  
• 1 sliced red bell pepper
  
• 1 sliced yellow bell pepper
  
• 1 medium onion, sliced
  
• 1 1/2 cups chicken stock
  
• 1 tablespoon cornstarch
  
• 2 tablespoons white wine
  
• 2 teaspoons chopped fresh parsley
  
• 1/4 teaspoon onion powder
  

Directions:

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.


2. Cut the chicken breasts into bite-size pieces.


3. Use about one- third of the seasoning blend to coat the chicken pieces.


4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.


5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.


6. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.


7. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.


8. When the oil is hot, saute' the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.


9. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!


10. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.


11. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.


12. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.


13. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food.


14. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.


15. Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate.


16. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top.


17. Repeat for the second serving.

Olive Garden Lemon Cream Cake

Ingredients

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Cheesecake Factory's Avocado Egg Rolls

Ingredients:

Dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1 Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

2 Stir until tamarind is dissolved.

3 In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

4 Pour mixture into a bowl and stir in oil.

5 Refrigerate until ready to use.

6 Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

7 Distribute filling evenly onto center of each egg roll wrapper.

8 Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

9 Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.

10 Repeat with remaining wrappers.

11 Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

12 Drain on brown paper bags.

13 Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

Cafe Rio Tomatillo Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

Cafe Rio Pork Barbacoa

Total cooking time: 18 hours

5-6 lb. pork roast
1 liter Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6 oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper


Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at 6pm on Saturday and everything worked out perfectly for Sunday dinner.) After 12 hours, drain pork. Remove fat if any.

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2-4 more hours. At this point the meat was so tender it practically shredded itself.

My sauce had too much liquid (from Dr. Pepper) so I let it cook on low in the crock pot without the lid for about 1 supervised hour to let the extra moisture evaporate.

Benihana Style Fried Rice

Ingredients:

• 8 ounces steamed rice
• 2 ounces cooked chicken
• 2 eggs
• 1 teaspoon onion, chopped
• 2/3 teaspoon carrot, chopped
• 2/3 teaspoon green onion, chopped
• 1/2 teaspoon sesame seed
• 4 tablespoons butter
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 6 pinches pepper
• 6 pinches salt (optional)

Directions:

1 Scramble eggs and chop after cooking.

2 Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.

3 Break off chunks of steamed rice and mix with vegetable, egg and chicken.

4 Add sesame seed and salt and pepper, stirring well.

5 Add butter and soy sauce into the mixture, stirring well until done.

CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

1 15-ounce can white beans or Great Northern beans (strain and keep liquid)

¼ Cup liquid from the can

¼ Cup sesame tahini

3 Tablespoons lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon granulated sugar

2 teaspoons minced garlic

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon ground cumin

¼ teaspoon rubbed dried sage

¼ teaspoon cayenne pepper



GARNISH

2 Tablespoons chopped Roma tomatoes

1 teaspoon chopped basil

¼ teaspoon minced garlic



1. Dump entire contents of the can of white beans into a strainer set over a bowl. Let the beans sit for a little while so that all of the liquid drips into the bowl.

2. Dump the beans and ¼ Cup of the liquid from the bowl into a food processor.

3. Add the remaining ingredients to the food processor and puree the mixture until completely smooth – about a minute or so.

4. Spoon the hummus into a covered container and chill for at least 2 hours so that the flavors can develop.



When serving, garnish the hummus with a couple tablespoons of chopped Roma tomatoes mixed with chopped fresh basil and garlic. Serve with warm, sliced pita bread, pita chips or crackers.

Z' Tejas Grilled Shrimp Tostada Bites

Guacamole

Ingredients

3 Avocados

1 Tomato (diced)

1/2 Red Onion (diced)

1 Lime for Juice

3 TB Cilantro

1 Jalapeño (diced) (deseeded)

1/4 C Sour Cream

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Grilled Shrimp

Ingredients

Shrimp (peeled/deveined) 24 each

Cilantro Pesto 1 cup

Guacamole

Chipotle Puree ¼ cup

Preparation

Marinate shrimp with cilantro pesto and place on skewers. Grill approx 2 minutes per side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top with shrimp.

The Lion House Dinner Rolls

2T. Dry Yeast (2 Packets)
2 Cups warm water (110-115degrees)
1/3 Cup sugar
1/3 Cup shortening
2/3 Cup nonfat dry milk
2 1/2 t. salt
5-6 Cups flour
1 egg


In a large bowl or an electric mixer combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time and beat until smooth.

Add about 1 more cup flour, 1/2 cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use last of the flour on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. I roll the dough out into a circle and cut 8 pieces like a pizza. Roll the dough from the big end to the little end. Put on a buttered baking sheet. Melt butter and butter the top of the rolls. Let the rolls rise to double in size and then bake at 400 for 10-15 minutes or until browned on top. It makes about 3 dozen rolls. Enjoy!

If you need to refrigerate the dough you can after you rise them once. When you take it out of the refrigerator just let it sit for 15 minutes. Then roll out and rise.

KFC COLESLAW RECIPE

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice



Directions



Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Red Velvet Cupcakes with Creamy Vanilla Icing

These are the cupcakes we got when we went to New York. These are to DIE for... not kidding!

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .

Epicurious Test-Kitchen Tip: This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting

• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cups (4 sticks) unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Olive Garden Soup and Bread sticks

1 lb. cooked Hamburger
1 clove minced garlic
1 sm green pepper chopped
1 rib celery chopped
1 med onion chopped
1T. Worcestershire sauce
1 tsp. Basil
1 tsp. thyme
1 tsp. Oregano
1 14 oz. can stewed tomatoes
1 15 oz. can kidney beans
1 15 oz. can great northern white beans
1 can cambell's tomato soup with water

Simmer in heavy pan 1 hour

Bread sticks

Combine:

1 1/2 C warm water
1 scant T. yeast
1 tsp. salt
2 T. sugar

Let set 5-10 min. until foamy film forms on top. Beat in 2 C. then add 1 1/2 c. more flour until it is kneadable. Knead for 3 min. Roll into a rectangle, cut up the middle with a pizza cutter. Then cut at a diagonal into 1 inch strips. Melt 1/4 lb. butter on a large cookie sheet. Roll strips in water and twist. Lay out on cookie sheet. Sprinkle with

Garlic and Parmesan

or

Sugar and cinnamon

Bake for 15-20 min @ 375