12 oz. fresh spinach            1 qt. strawberries

Dressing: ½ c. oil             ¼ c. vinegar
½ c. sugar                        ¼ tsp. paprika
1½ tsp. grated onion        ¼ tsp. Worcestershire sauce

Wash and drain spinach. Tear into bite-sized pieces in serving bowl. Add strawberries and toss. Toss with dressing. Serve immediately.

1 lb. sausage                     1 lb. bread dough
4 oz. cream cheese, softened
2 garlic cloves, minced      ½ c. sliced red pepper, sautéed
1/3 c. pitted, sliced olives,  (opt.) 2 c. shredded Swiss cheese
1 T. water                        1 tsp. poppy seeds

Brown sausage in skillet; drain. On lightly floured surface, roll bread dough to a 16” by 12” rectangle. Combine cream cheese and garlic; spread lengthwise over center third of dough. Top with sausage, peppers, olives, and cheese. Fold dough over filling, pinching seams to seal. Make slits across top of dough, every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400 degrees for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.

½ c. cocoa                 4 c. sugar
3 T. flour                   ½ c. butter
6 eggs                       1 can evaporated milk
2 tsp. vanilla               3 (9”) pie shells

 Mix together cocoa, sugar, and flour. Add melted butter. Beat in six eggs, one at a time. Add evaporated milk and vanilla. Put ½ c. pecans, chopped, and ½ c. coconut in each pie shell. Bake at 350 degrees for approximately 40 minutes or until set.

1 tsp. yeast                    1¼ c. warm milk
¼ c. butter                     2 T. honey
1 tsp. salt                       1 egg yolk
3½ - 4¼ c. all-purpose flour or 3 – 3½ c. whole wheat flour

In a mixing bowl dissolve yeast in warm milk. Add the butter, honey, salt, and egg yolk; mix well. Stir in enough flour to form a soft dough; knead until smooth and elastic. Place in a greased bowl; cover and let rise about 1 hour until doubled. Shape dough into balls—8 balls if using white flour and 6 balls if using wheat. Push thumb through center to form a 1” hole. Place on floured surface, cover and let rest for 15 minutes. In a large saucepan bring water to a boil. Drop bagels into boiling water. Boil approx. 1-2 minutes, turning once. Remove with a slotted spoon and place on greased baking sheet. Bake at 400 degrees for 20-25 minutes.

 For cinnamon/raisin bagels add: 1 c. raisins and 1½ tsp. cinnamon