Bon Appetit Friends

YUMMMMOLA! That's all I have to say about these rolls BROWN OATMEAL ROLLS 2 cups boiling water 1 cup rolled oats (not quick - yuck) 1/3 cup water 2/3 cup brown sugar 1 TBS yeast 5 cups white flour 3 TBS oil 2 tsp salt Pour the boiling water over the oatmeal and let sit until it's not scalding hot anymore (so you don't kill your yeast). Add brown sugar, the additional 1/3 cup water, yeast, flour, oil and salt. Mix until a smooth elastic dough forms and place in an oiled bowl, cover with saran wrap and let double in size. Punch down and roll out dough on a lightly floured surface until about an inch thick. Cut into rounds with a biscuit cutter and place rolls on a greased coolie sheet (it should make 24-30 rolls). Let rolls rise once again and bake for 12-15 minutes at 425 degrees.

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Just in case you still have some of that Easter Ham still in the fridge... This was a classic dish in the Dunaway home growing up. It seemed like we usually had it when someone needed help and my mom was taking a meal in. Comfort food. 1 pkg. (8 oz.) medium egg noodles, cooked and drained 2 cups cubed fully cooked ham 2 cups shredded Swiss cheese 1 can condensed, creamed soup (Cream of Mushroom, Cream of Celery) 1 cup sour cream 1/2 cup chopped green pepper 1/2 cup chopped onion Melt a little butter in a frying pan and cook onions and green peppers until soft. Add sour cream and condensed soup. In a greased 13x9x2 inch baking dish or casserole dish, layer ingredients like you would a lasagna: noodles, meat, sauce, cheese . Two layers works well in a 9X13, but maybe 3 in a deeper casserole dish. Bake uncovered at 350 degrees for 40-45 minutes, or until heated through. Makes 6-8 servings.

1 banana (can use frozen to make it icy) 1 heaping Tbs. peanut butter spinach (I fill the blender to the top) protein powder milk (can use soy, almond, rice, or my favorite, COW!) My old workout friends in Mesa swore by this stuff, but they didn't have the PB in it. I think I saw the PB on a Pinterest recipe, and VIOLA! It makes it.

Baby Spinach Leaves Crumbled Bacon Candied Pecans Orange Slices (cut off rind, then cut in bite-sized pieces) Red Grapes, sliced in 1/2 Strawberries, sliced Red Onion Gorgonzala Cheese Ken's Steakhouse Lite Balsamic Vinaigrette Dressing I have been eating this like it's going out of style, and it makes me feel so good. I love the sweet/savory blend, and the protein too. One thing that is nice is that you don't have to toss the dressing on to make it taste good. *My friend copied this from Wildflower Bread Company. I've never had theirs, but why, when I love my own so much!

1 can tomatillos - drained 1 bunch of cilantro - cut off most of the stems and you are ready to go jalapeno to taste juice of one lime a little less than half an onion 1 little less than 1/3 cup sugar salt to taste Throw it all in the blender and then enjoy. I added the lime and salt from another recipe. This is great on seafood tacos.