3 lb fryer parts (rinsed and wiped dry)

Mix a paste of:
2 pkg Italian dressing mix
2 T flour
2 t salt
1/4 c lemon juice
2 T softened margarine

Brush on to coat chicken pieces. Stack pieces into baking pan. Cover and refrigerator for several hours. Dip pieces in milk.

Combine in a bowl:

1 1/2 c pancake mix
1 t paprika
1/3 t pepper
1/2 sage or poultry seasoning

Dip chicken pieces in pancake mix and coat well. Deep fry for 4 minutes and place in shallow pan. Seal with foil. Bake at 350 for 1 hour. Uncover and bake for 10 minutes.

1 lb ground meat
1 1/2 c rice
1 to 2 heads cabbage
1 medium onion, chopped
1/2 green pepper, chopped
1/4 t garlic salt
salt and pepper to taste
1 t Crisco
1 t sugar
1 t flour
1 can tomato soup
1 can water
1 (8 oz) can tomato sauce
1 small can sauerkraut, drained

Saute onions and green pepper in small amount of margarine. Cook the rice and let cool. Combine cooled rice, onion and pepper with ground meat. Add 2 T tomato sauce. Mix well.

Par boil the cabbage, using the largest leaves and cutting off the ribs. Drain and roll 1/4 to 1/2 c of the meat mixture into each leaf.

Melt crisco and stir in sugar and flour to make a light tan roux. Add tomato soup, water and the remaining tomato sauce. Stir well.

Put a layer of sauerkraut into your baking dish and top with cabbage rolls. Pour tomato mixture over all. Bake in a 325 degree oven, covered for 1 1/2 hours and uncovered for 1/2 hour.

Serves 6, unless, as mama Paula says, Bobby is eating it.

2 lbs ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Here's one for the bakers in this bunch. This recipe can be used to make all sorts of pretty cake decorations and it is so easy! The pros use pasta rolling machines to make their fondant really thin, but I don't own one of those. Maybe someday!

This recipe is so very forgiving. You can fool around with it to get the taste, color and texture you want and it still comes out fine every time. And it actually tastes good!!

1 cup mini marshmallows
1 tablespoon water
1 1/2-1 3/4 cups powdered sugar

Place marshmallows in a glass 1 cup measuring cup and press down to measure them Put them in a micro-safe bowl and add the water. Microwave for about 20 seconds, just long enough for them to soften and puff up. Take out and stir well.Add any coloring now. (looks sort of soupy at this point)Add the sugar and mix until it is incorporated and no longer sticky. Remove from bowl and if it is too sticky to work with, let it air dry for about 10 minutes. Now here is the only labor-intensive part: knead the fondant for about 5 minutes, until it is nice and pliable like playdough. Then roll out with a regular rolling pin on a surface dusted with powdered sugar (lightly.) Drapea cake with it or cut into shapes. The shapes can be kept for a couple of weeks in an airtight container.

Large-batch recipe:

1 16 oz pkg. of mini marshmallows
2 tablespoons water
2 lbs powdered sugar

Proceed as above.

Tips:

You can add any flavoring you want to this. Cut back on the water a bit when you add extracts.

If it's too sticky you can put a little crisco on your hands and this helps- but a little goes a long way.

Wear gloves if you've used a coloring. (take it from me.)

Cover unused fondant immediately or it will dry out completely. BUT- you can zap it back to life! Stick it in the micro and let it go for a few seconds, and it's as good as new.