Spinach Bread

1 pkg.frozen chopped spinach
1 sm. onion, chopped
2 tsp. minced garlic
olive oil, to saute
onion & garlic
3 tsp. flour
1/2 c. milk
10-12 oz.monterey jack cheese
         (white cheeses are better)
1 loaf of french bread
Parmesan cheese

Saute onion and garlic, add spinach and mix
well, heat well. Sprinkle flour and stir well. Add
milk, stir well.  Add 3/4 c. cheese and mix well.
Slice bread lengthwise, open up. Spread
spinach mixture on both pieces.Sprinkle with
remaining white cheese. Sprinkle with Parmesan
cheese. Bake at 350 until cheese is melted and
bread is crunchy.

      Sweet  Country Corn Bread

1 cup milk
1/4 cup oleo, melted
1 egg
1 1/4 cups yellow cornmeal
1 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
  Heat oven to 400*. Grease bottom and
sides of a round pan. Beat milk, oleo and
egg in a large bowl. Stir in remaining
ingredients all at once just until flour is
moistened (batter will be lumpy).
Pour batter into pan. Bake 20-25 minutes
or until golden brown and toothpick inserted
in center comes out clean.

                      Quick & Easy Refrigerator Rolls

                  2 egg whites (slightly beaten)
                  1/2 cup oil
                  1/2 cup sugar
                  1 pkg yeast, dissolved in 1/4 c warm water
                  1 tsp salt
                  1 cup lukewarm water
                  4 cups unsifted all-purpose flour

                    Stir ingredients together in the order given
                  above.  Cover with dish towel and refrigerate
                  for at least 12 hours. Roll out dough to about
                  3/4 " thick on a lightly floured board. Cut out
                  with biscuit cutter and place in greased muffin
                  pan. Let rise for about  2-2 1/2 hours.
                  Bake at 375* for 10 min. Makes  12-15 rolls.
                  Dough may be kept in refrigerator for several
                  days. This recipe can also be used for
                  cinnamon rolls, but NOT  FOR  LOAF  BREAD

                       3-Ingredient,  Biscuit Recipe

             2-1/2 cups self-rising flour
             1/2 cup Wesson oil
             1 cup milk (substitute 7-up or Sprite,if you
                               have milk allergy)
               Mix all ingredients well, stirring until smooth.
           If dough seems a little stiff, add more milk
           or 7-up.  If dough is a little too soft, add a
           little more flour.
           Preheat oven to 450 degrees. Put about 2 Tablespoons
           oil in a 13x9x2 pan. Dip hands in flour canister and take
           a small amount of dough and roll into a biscuit. If you wish,
           you can flatten the top to make a crustier biscuit. Place
           into pan. Continue until dough is all used. Put a  small
           amount of oil in dish; take a spoon and dip into oil
           and put small amount on top of each biscuit.
           Bake about 15 minutes or until brown.

        Beer Bread

3 cups self-rising flour
3 Tbsps. sugar
1 can,less 2 or 3 swallows,beer
  Mix all together and knead. Place in a sprayed loaf
pan and let rise; 1 to 2 hours in a warm place,covered
with a cloth. Bake at 350*degrees until golden brown.

                Jalapeno Cornbread

1 1/2 cups yellow cornbread
1 1/2 Tbsp. sugar
1 1/2 Tbsp. salt
1 1/2 cups milk
1 Tbsp. baking powder
1 1/2 tsp. baking soda
2 eggs slightly beaten
1/3 to 1/2 cup chopped jalapenos
1/2 cup shredded Montery Jack or Cheddar Cheese
1/4 cup chopped onion
  Scald milk & pour over cornmeal; cool to lukewarm
and add other ingredients and mix well. Pour into a 9in.
baking pan and bake at 425* degrees 40-45 minutes.

         Sausage Cheese Biscuits

2 1/2 c. all purpose baking mix(Bisquick)
2/3 c. milk
1# ground sausage
1/2 c. butter
1 c. grated cheddar cheese
Brown sausage and drain. Prepare baking mix and
milk, and stir well.Add softened butter and mix well.
Mix in sausage and cheese and stir well. Spoon onto
cookie sheet and bake at 450 for approximately
8-10 minutes or until done.

          Baking Powder Biscuits

2 C Flour
1 T Baking powder
1/2 t Salt
1/3 C Shortening
2/3 C Milk
Preheat oven to 450°F.
Sift dry ingredients into a bowl. Cut in the shortening with
a pastry blender, and add the milk, blending quickly, just
until dry ingredients are moistened. A sticky dough will
result.
Turn the dough out on a floured board. Flour your hands
and knead the dough 3 or 4 times.
Important: Do not overhandle dough. Roll or pat to a
1/2-inch thickness. Cut with a 2-inch biscuit cutter. For
soft-sided biscuits, place close together on a lightly
greased baking sheet or in a lightly greased cast iron
skillet (vegetable cooking spray works just fine).
For biscuits that are crusty all around, place about an
inch apart on a lightly greased baking sheet.