Orange Rolls

Submitted by: Mavis Hales

1 1/2 cups scaled milk
1/3 cup sugar
1/2 c vegetable oil
1 tsp. salt
1 1/2 pkg. dry yeast
1/4 cup warm water
1/4 cup orange juice
2 tbsp. orange rind (grated)
2 eggs, beaten
5 cups sifted flour

Pour hot milk over sugar, salt and oil in mixing bowl. When lukewarm, add eggs, orange juice, grated rind and yeast softened in warm water. Stir in about 1/2 of the flour and beat well. Add additional flour until dough starts to pull away from spatula and sides of bowl. (Dough will be sticky). Place in lightly oiled bowl; turn once to grease surface. Cover and let rise in warm place until double in size. Punch down, cover, and let rest for 10 minutest. Flour hands and pull out golf ball size pieces of dough. Roll lightly between palms of hands until you have a roll about 4-5 inches long. Tie loosely into a knot and place on greased cookie sheet. Cover and let rise until almost double. Bake 12-15 minutes at 375 degrees. While hot, glaze with Orange Icing.

Orange Icing

1 tbsp. orange grated orange rind
1 cup powdered sugar
2 tbsp. orange juice

Blend until smooth and brush icing on hot rolls with a pastry brush.

Sarah's Salad

Submitter by Shari Gibbons
(I love this green salad because it's fairly simple, easy to make and we love the taste.)

1 head iceberg lettuce
3 strips bacon
1/2 (10 oz.) package frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (or about 2 1/2 ounces in strips)
2/3 cup chopped green onion
1/4 cup mayonnaise
1/4 cup Miracle Whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired. with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.

Makes 8 servings.

Lion House Recipe

Rocky Road Cake

Submitted by Anna Rae Nelson
A Nelson favorite, adapted from "All Fools Cake" recipe

2 cups flour
2 cups sugar
1 cup salad oil
2 tsp. soda
1 tsp. salt
1/2 cup cocoa
2 unbeaten eggs
1 tsp. vanilla

Put ingredients into a large mixer bowl and beat well adding 1 1/2 cups boiling water. Beat again, then pour into greased and floured dripper pan. Bake in a 350 degrees oven for about 30 minutes. Do not overbake!

Rocky Road Frosting

Melt together 2 squares chocolate, 1/2 cube butter or margarine, 1/4 cup water, and 1 cup miniature marshmallows. Cool and add 1 teaspoon vanilla and enough powdered sugar for desired consistency. Spread a thin layer on cake, then thin remainder of frosting and add 1 cup miniature marshmallows and 1 cup broken nuts. Spread over the cake.

Pecan Shortbread Bars

1 cup softened unsalted butter
1/3 cup brown sugar
1/4 tsp. salt
1/2 cup chopped pecans
1/3 cup sugar
1/2 tsp. vanilla
2 cups flour

Beat butter and sugar at medium speed for about 1 minute. Add salt and vanilla and mix. At slow speed add flour in 3 additions, beating just until incorporated. Stir in pecans. Press evenly in 9 x 13" ungreased pan. Bake at 325 degrees F. for about 30 minutes or until golden. Let cool for 5 to 10 minutes and cut into desired squares. Let cool completely. Melt about 3/4 cup chocolate chips and drizzle over the top.

Vegetable Salad

Submitted by Loralei Holt

1 green pepper, cut up
1 red pepper, cut up
Swiss cheese, grated
1 pkg. bacon, cooked and crumbled
tomatoes
cashew nuts
romaine lettuce
red onion (to taste)

Mix together and chill. Add some Briannas Poppy Seed Dressing just before serving.

Molten Chocolate Cake

4 pieces (squares) Semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole eggs yolks
6 tbsp. flour
2 cups Real Whipping Cream (seriously it's much better)
2 tbsp. sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate in also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Fresh Tomato Soup

2 cups water
5 pounds fresh tomatoes (15 medium)
1/4 cup sugar
2 tbsp. salt
1 tbsp. pickling spices
3 large onions
bunch of parsley, chopped
1 bunch celery (6 cups diced)
5 strips bacon
2 tbsp. flour

Cut tomatoes into quarters. In a large stock pot add the tomatoes, water, sugar, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours.

Cut the bacon fine and brown. Add flour and just brown lightly. Put the tomatoes and vegetable mixture through a vitamix juicer or a blender, then return to the pot. Add the bacon to the tomato mixture and bring to a boil.

Makes 10-12 servings.

Add 1 teaspoon of unsweetened cream to each bowl before serving.

**Make only from fresh tomatoes when in season. this will keep well frozen or canned, but leave out bacon and flour and add to soup before serving.