Combine dry ingredients. Cut in shortening and add egg, lemon juice and milk. Stir until dough is stiff. Knead about 5 times/ Roll to ½in thick. Bake at 400°F for 20-25 minutes.
   For easy cinnamon rolls, roll a bit thinner, spread with melted butter and sprinkle with cinnamon-sugar. Roll up and cut into 1in slices.

Mix whole wheat flour, salt and shortening in 4-quart bowl. Cut in shortening with pastry cutter. Add honey, water and beat on low speed, scraping bowl frequently, 1 minute. Mix in yeast. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface: knead until smooth and elastic, about 10 minutes. Place in greased 2-1/2 quart bowl; turn greased side up. Cover and let rise until double, 40--60 minutes. (Dough is ready iif indentation remains when touched.)

Punch down dough; divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin into rectangle, 18x9 in, on lightly floured surface. (If dough shrinks, gently stretch into rectangle.) Fold 9-in sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into seal; fold ends under loaf. Place loaves, seam side down, in 2 greased loaf pans. Brush lightly with butter. Let rise until double, 35--50 minutes.

Heat oven to 375°. Place loaves on low rack so that tops of pans are in center of oven. Bake until deep golden brown and loaves sound hollow when tapped, 40--45 minutes. Remove from pans. Brush loaves with butter if desired; cool on wire rack.

Combine dry ingredients in bowl; mix. Cut in shortening until it looks like coarse meal. Add sourdough starter to milk. Stir starter and milk mixture into dry ingredients with a fork until moist. Do not overstir. Turn dough out onto lightly floured surface, and gently pat into 10-inch circle. Cut (or pinch and roll, if preferred). Place on ungreased cookie sheet. If desired, let rise for 2 hours. Bake at 450 F for 12 minutes.

Makes approx 8 medium biscuits.

Note: Feed sourdough starter and let stand 8 hours at room temperature beforehand.

Combine water, 2-1/2 cups flour, baking soda, sugar, salt and olive oil in crock or glass bowl. Mix well. Add water; mix well. Add starter. Mix well. Add a little of the remaining flour at a time, until dough is stiff. Knead 5 - 10 mins. Put ball into greased bowl. Cover and let stand until double (6 -- 10 hours).

Punch down, cover and let rest 10 mins. Turn dough out onto floured flat surface. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place 3--4 hours or until almost double in size.

Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. Bake at 400 for 40 minutes.

In a bowl combine flour, sugar, baking powder, salt and baking soda. Combine egg, sourdough starter, milk and oil. Stir into the flour mixture until well combined.

Using 2 tablespoonsful of batter for each pancake, bake on a hot, lightly greased griddle until golden brown, turning once.

Note: Put a teaspoon of sugar into sourdough starter at least one hour beforehand to improve taste.

Combine water, 4 cups flour, sugar and salt in crock or glass bowl. Mix well. Add starter. Mix well, cover with cheesecloth folded into layers, and let stand at room temperature until double in size (approx. 4 hrs).

Mix 2 cups flour and baking soda, then pour onto flat surface for kneading dough. Stir dough and turn out onto flour mixture. Knead for 5 to 10 minutes or until dough is smooth.

Shape into flat loaf on a lightly greased baking sheet, cover, and let stand in a warm place 3--4 hours or until almost double in size.

Brush a little water on top of the dough. Bake at 400 for 40 minutes.

In 6-cup glass or ceramic container, soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several layers and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room. During this time, stir 2 or 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed.

For sponge:

Add 3/4 cups flour, 3/4 cups water and 1 teaspoon sugar to remainder of old starter for each cup as it gets used (or before use to create "sponge"). Stir well. Let stand at room temperature until bubbly, at least 8 hrs. Cover loosely and refrigerate.

If not used, feed starter every 10 days by stirring in 1 teaspoon sugar.

Note: 8 hours before using the sourdough starter, take it out of refrigerator. If you don't want as strong of a sour taste, pour off the liquid on top ("hooch"). Stir starter, put into clean glass bowl, feed with replacement ingredients (see the Sourdough Starter recipe) and stir again to create the "sponge". Cover (preferably w/ cheesecloth) and let "proof" at room temperature. If it froths enough to look bubbly, it is ready.

Combine 2-1/2 cups whole wheat flour, baking soda, salt, honey, olive oil and water in crock or glass bowl. Mix well. Add starter. Mix well. Add 2-1/2 cups of the all purpose flour 1 cop at a time, until dough is stiff. Turn dough out onto floured surface. Knead 5 -- 10 mins. Put ball into greased bowl. Cover and let stand until double (8 -- 10 hours).

Punch down, cover and let rest 10 mins. Turn dough out onto floured flat surface. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place 3 -- 4 hours or until almost double in size.

Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. Bake at 400 for 40 minutes.

For extra taste, brush warm loaves with melted butter.

Mix 2-1/2 cups flour, sugar, salt and butter in 4-quart bowl. Cut in shortening with pastry cutter. Add water and beat on low speed, scraping bowl frequently, 1 minute. Mix in yeast. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining dough, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface: knead until smooth and elastic, about 10 minutes. Place in greased 2-1/2 quart bowl; turn greased side up. Cover and let rise until double, 40--60 minutes. (Dough I’d ready if indentation remains when touched.)

Punch down dough; divide into halves. Let rest 5 minutes. Flatten each half with hands or rolling pin into rectangle, 18x9 in, on lightly floured surface. (If dough shrinks, gently stretch into rectangle.) Fold 9-in sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into seal; fold ends under loaf. Place loaves, seam side down, in 2 greased loaf pans. Brush lightly with butter if desired. Let rise until double, 35--50 minutes.

Heat oven to 425°. Place loaves on low rack so that tops of pans are in center of oven. Bake until deep golden brown and loaves sound hollow when tapped, 25--30 minutes. Remove from pans. Brush loaves ith butter if desired; cool on wire rack.

Beat egg. Beat in remaining ingredients except butter.

Heat griddle to 375. Grease with butter.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancake until bubbly on top, puffed & dry around edges.
Turn & cook other side until golden brown.

Adapted from Betty Crocker's recipe, which used bread crumbs.

Sauté onions in butter in a heavy skillet. Stir onions often and fry until they are a golden brown--not darker. Sprinkle with pepper, sugar and salt. While onions are browning, dissolve five chicken bouillon cubes in 5 C of hot water. When onions are browned, sprinkle flour over them and stir until well mixed. Add bouillon and simmer 20 minutes.

Add vegetables and salt and pepper to boiling water and simmer for 10 minutes. In separate pan, combine White Sauce ingredients and heat. When thickened, add 8 oz Cheese Whiz to white sauce. Stir and don't boil. Add drained vegetables and simmer.

Sauté celery and onions in marg. until tender. Add the rest of the ingredients. Cook until heated through.

Cook first four ingredients until tender add broccoli and cheese. Mix until melted. Mix small amount of water with corn starch and add to soup until desired consistency. Makes 5 quarts.

In a medium saucepan, fry the bacon and drain the fat Add onions, tomatoes, chile and cillantro and continue cooking Add 1 can of pinto beans. Season to taste with salt and pepper. Serve with chicharron (dip in soup)

Cut vegetables in medium pieces and boil covered with water for 10 minutes. Lower heat and simmer until vegetables are soft.

Cook onion and garlic in oil, stir until onion is tender Stir in remaining ingredients Cover and simmer 15 minutes or until macaroni is tender

Cook zucchini, onion, seasoning salt, and bullion in ½ C water. Puree zucchini mixture and add to prepared White Sauce.

In 2-3 qt microwave-safe bowl, combine oil, carrot and onion. Cover; microwave on HIGH 6-8 minutes, stirring once, until tender or sauté in frying pan. Add enough water to tomatoes and reserved liquid to make 3½ C. Stir tomato mixture, tomato paste and Italian herb seasoning into bowl. Cover; microwave on HIGH 3-4 minutes or until hot or heat in sauce pan. Top each serving with a dollop of yogurt or sour cream and sage croutons. Sage Croutons: Trim crusts from 4 thin slices of bread. Combine 2 T olive oil with 2 cloves garlic, minced; brush on bread slices. Cut each slice into 4 triangles. Sprinkle with ½ t ground sage. Arrange on plate and microwave on HIGH for 30 seconds to 1 minute. Repeat with remaining croutons.

In blender puree onion, celery, and salt in water. Pour over diced potatoes in a 5-6 qt pan. Cook over low heat until potatoes are mushy tender. Stir in milk. Remove 2 C of the potato mixture, and puree in blender, if desired. Stir back into soup. Heat through and serve. Clam Chowder: Prepare Potato Soup as directed. After pureeing soup, add 2 6½ oz cans undrained chopped clams. Heat through before serving. Seafood Chowder: Add to diced potatoes 1 lb white fish fillets (haddock, cod, etc.) cut into bite-size pieces. Prepare Potato Soup as directed but do not puree. Tuna Chowder: Prepare Potato Soup as directed. just before serving, add 2 6½ oz cans undrained water-packed tuna. Heat and serve.

Drain juice from clams, and pour over vegetables in a medium-size pan. Add salt and enough water to barely cover vegetables. Cover, and cook over medium heat until tender. Let cool slightly. Melt shortening in a large pan. Add flour and blend. Stir in milk and mix with a wire whip. Cook and stir over medium heat until smooth and thick. Stir in undrained vegetables, clams, vinegar, and salt and pepper to taste. Thin with more milk if needed. Heat through and serve.

Cook asparagus, celery (chopped), and onion (chopped) in very small amount of water until tender. Place undrained vegetables, flour, and pepper in blender. Add 1 C of the milk and pulse to blend. Asparagus can be left a little chunky if desired. Heat milk, broth, and asparagus mixture. Cook and stir over medium heat until hot and slightly thickened. Serve with a thin slice of lemon and a sprinkle of green onions if desired.

In a large kettle, fry bacon thoroughly but not crisp, do not drain. Add garlic, onion, parsley, celery, carrots, potato, and cabbage. Sauté for 20-25 minutes stirring often, until vegetables are tender- crisp Add tomatoes, basil, salt, beans and stock. Simmer about 45 minutes. Add spaghetti, and cook until tender, 10-12 minutes.

   Brown hamburger and onions. Then add liquid and bring to a boil. Add the rest of the ingredients and boil till noodles are tender, about 10-15 minutes, then serve.
   (If you use fresh vegetables you will have to add them to the liquid and boil them for 5 minutes. Broccoli, carrots, cauliflower, zucchini and tomatoes, or any other vegetables.

Combine lentils and water in a large pan. Bring to boil. Simmer uncovered for 15 minutes. Fry bacon until crisp; remove from pan. Sauté garlic, onion, carrot, and celery in bacon grease until tender, about 5 minutes. Stir into lentils. Add tomatoes, bouillon, parsley, and seasonings. Heat to boiling. Reduce heat, cover, and simmer 1 hour. Add spinach during the last 20 minutes. Remove bay leaf before serving.

Combine lentils and water in a large pan. Bring to boil. Simmer uncovered for 15 minutes. Fry bacon until crisp; remove from pan. Sauté garlic, onion, carrot, and celery in bacon grease until tender, about 5 minutes. Stir into lentils. Add tomatoes, bouillon, parsley, and seasonings. Heat to boiling. Reduce heat, cover, and simmer 1 hour. Add spinach during the last 20 minutes. Remove bay leaf before serving. Variation: Or, omit the bacon and the unavailable spices and put everything in the crock pot on low in the morning, except the spinach. Put the spinach in for about 20 minutes or so before serving in the evening.

Place all ingredients in a large pan. Bring to a boil. Reduce heat to low, and simmer 1-2 hours.

Cook onion, carrot and sausage in oil in large pan until vegetables are tender and sausage lightly browned. Add bouillon, water, applesauce and lentils. Cover and simmer 30 minutes. Add sherry, basil and marjoram. Simmer 15 to 20 minutes, until tender. Season to taste with salt and pepper. Serve topped with yogurt, if desired. 8 to 10 servings.

Brown ground beef and onion. Drain well. Add remaining ingredients. Simmer 15 minutes. Ladle soup into bowls and top each with a handful of crushed tortilla chips if desired.

Place beans and 9 C of water in a large pan. In blender combine the remaining 1 C water, onion, and garlic cloves. Pulse to finely chop. Pour into pan with beans, and add washed ham hock and bay leaf. Cover pan and cook until beans are almost done, about 2 hours. Remove ham hock. Cool slightly. Remove meat from bone, and discard bone and skin. Add ham, potatoes, celery, carrots, and salt. Cook 1 hour more or until beans and vegetables are tender. Remove bay leaf and serve. Quick: Use 2 16-ounce cans beans, diced ham and instant onion. Add vegetables and follow recipe above. Soup is ready in less than 1 hour.

Chop onion and cook with hamburger, drain fat. Mix all ingredients together. Simmer 30-40 minutes to cook in crock pot all day. Serve with corn chips and grated cheese.

In a large pan brown ground beef and onion. Drain well. Add remaining ingredients. Soup should not be too thick so add more water if needed. Bring to a boil. Lower heat, and simmer about 1½ hours. Remove bay leaf before serving. Slow cooker: Browned ground beef and remaining ingredients may be combined in a slow cooker and simmered on low all day.

Brown meat in a large heavy pan. Add vegetables, seasonings, and barley. Add water if needed. Simmer for 3-4 hours or cook in oven all day at 250°F. Stew may also be prepared in a slow cooker. Cook on low 10-12 hours or on high for 4-5 hours. Serve over rice.