Elephant Tracks
l cup milk
1/2 cup lukewarm water
4 tablespoons shortening
2 eggs, beaten
l teaspoon salt
4 cups or more depending on weather
1/2 cup sugar
2 packages dry yeast
Filling:
1 1/2 cups sugar
2 tablespoons cinnamon
Scald milk and cool down to lukewarm. Combine yeast with lukewarm water and set aside for a few minutes. Combine milk, shortening, sugar, salt, beaten eggs and yeast. Beat slightly. Add flour all at once, dough should be stiff. Knead dough until smooth. Let dough rest for 10 minutes. Roll dough out into rectangular shape about 18×10”. Spread some of the cinnamon and sugar mixture on the dough. Roll up into a long roll, sealing the edges. Slice into l” pieces. Put some of the sugar/cinnamon mixture on surface and roll dough out until flat. Put on a greased cookie sheet and let rise 30-35 minutes. Bake in a slow oven (300º) for 15-20 minutes. Loosen and remove from pan at once.
Loaded Scalloped Potatoes
2 pounds red potatoes (about 6)
8 slices bacon, fried and crumbled
3 tablespoons flour
l cup sour cream
3 tablespoons chopped fresh chives, divided
l cup shredded triple Cheddar cheese
l tablespoon Philadelphia cream cheese
Cook potatoes until just tender; drain, cool. Cut potatoes into 1/4 inch thick slices. Heat oven to 350º. Set aside 1/4 cup bacon. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 tablespoons chives; stir to evenly coat potatoes. Pour mixture into 2 quart casserole and top with cheese. Bake 30-35 minutes or until heated through. Sprinkle with remaining 1/4 cup bacon and l tablespoon chives. 12 servings
Sesame-Pineapple Chicken Stir-fry
l tablespoon oil
3 cloves garlic, minced
l pound boneless skinless chicken thighs, cut into l-inch pieces
2 cups fresh pineapple chunks, (1 inch)
1/4 cup Asian Toasted sesame dressing
2 cups sugar snap peas, trimmed
1 tablespoon soy sauce
l large red pepper, cut into l-inch pieces
2 green onions, diagonally cut into thin slices
Heat oil in wok or large skillet on medium-high heat. Add chicken, peas, peppers and garlic; stir-fry 4 to 5 minutes or until chicken is done. Add pineapple; stir -fry 2 minutes or until heated through. Combine dressing and soy sauce and stir into chicken and pineapple mixture. Remove from heat; stir in onions. 4 servings 1-1/2 cups each.
