Strawberry Almond Tossed Salad

Ingredients:

Sugared Almonds
¾ cup sliced almonds
¼ cup sugar

Sweet-Sour Dressing
1/3 cup olive oil
3 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon poppy seeds
¾ teaspoon salt
Dash pepper
Dash red pepper sauce

Salad
2/3 small head iceberg lettuce, torn into bite-size pieces
1 bag 5-lettuce mix
3 medium green onions, thinly sliced
16 ounces strawberries, sliced

Directions:
1) In 1-quart saucepan, cook almonds and ¼ cup sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. (Sometimes I add a little water to help melt the sugar a little faster)

2) In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.

3) In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.


This recipe is exactly how I made it for our fruit themed Lunch Bunch. It makes a lot, so if you’re just making it for a few people you might want to reduce the ingredient amounts. Also, there are tons of ways to change up this salad. You can substitute your favorite lettuce, fruit, or nut. Or you can make it more substantial by adding diced chicken or bacon.

Grandma Grawburg's Buter Tarts

1 cup brown sugar
1 cup currants or raisins
1 egg, beaten
2 tbsp butter, melted
2 tbsp milk

Beat all ingredients together.

Line cupcake pans with unbaked pie crust. Fill unbaked crusts 3/4 full of mixture. Bake at 425 degrees in preheated oven. Tarts are finished when crust and filling is slightly brown.

Cinnayumm Rolls

Basic Dough

1 pkg of yeast melted into 1/4 cup of very warm water. Add a pinch of sugar to mixture. set aside. In a separate bowl mix together 3/4 cup milk, 1/4 cup oil, 1/4 cup sugar, 1 tsp salt and 1 cup flour. Beat in melted yeast and 1 egg. Add 2 more cups of flour (more or less) Place in greased bowl and let rise 1 hour or so. Shape into rolls. Let rise again. Bake at 400 degrees until golden (approx. 20 minutes).

For Cinnyumm Rolls:
To shape roll out dough into a rectangle. Pour 3/4 - 1 stick of melted margerine over dough. Sprinkle liberally with brown sugar and cinnamon. You may want to add raisins and/or nuts or whatever you like. Roll up jelly roll style. Cut into approx. 1 inch wide strips. Whith each strip, pull gently and tie a knot then set on a greased cookie sheet. Let them rise another 30mins - 1 hour. then bake as above.

Brenda's alterations:
1. Instead of pouring melted butter over the dough I spread margerine or softened butter on dough. This makes a little less messy when making them.
2. I also bake the rolls in a 9x13 pan. I make them the night before baking--put them in the refrigerator and they will rise and be ready to put in oven in the morning.