Strawberry Margaritas

• 1 cup strawberries


• 1 can frozen lemonade concentrate (16 oz.)


• 1 lime


• 1/4 cup sugar


• 2 cups water

Extract the juice from one lime and blend ingredients until smooth, along with desired amount of ice.

Chocolate Cream Pie

1 c. sugar 1/3 cup flour or cornstarch 1/4 tsp. salt 2 cups milk 3 slightly beaten egg yolks 1 1oz square unsweetened chocolate 1 Tbsp. vanilla 1 Tbsp. butter 1 9" pastry shell In sauce pan combine sugar, flour or cornstarch and salt. Gradually add milk. Using a wooden spoon or wire whip, cook and stir over medium heat unitl bubbly. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into yolks stirring constantly so eggs won't cook. Immediately return to hot mixture, cook 2 minutes stirring constantly. Add chopped chocolate, and stir until melted and smooth. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Serve with whipped cream. (To prevent skin from forming on surface of filling, put waxed paper directly on top of hot filling while to cools.)

Basic Sweet and Dinner Rolls

1/2 cup warm water 2 Tbsp. yeast 2 cups scalded milk 1/4 - 1/2 cup sugar 1/4 - 1/2 cup shortening 2 tsp. salt 2 beaten eggs 5-6 cups Bread Flour 1. In a small mixing bowl, dissolve yeast in warm water with 1 tsp. sugar. Set aside. Place milk in a small sauce pan to scald (heat milk just below boiling). 2. In large mixing bowl combine the sugar, shortening, salt, and scalded milk. Stir until dissolved and melted. Add 2 1/2 cups flour. Beat until smooth using a hand mixer. Beat in eggss and yeast, using a hand mixer. 3. Using a wooden spoon, add additional flour to make a soft dough. 4. Knead well. Let rise until double. 5. Shape as desired. 6. Bake dinner rolls at 400F for 10 minutes. Bake cinnamon rolls 400F for 15 minutes, or until golden brown. 7. Glaze with powedered sugar glaze if desired.