This is great to serve on a bed of lettuce with tomato wedges for a ladies luncheon or on lightly buttered toasted white or whole grain bread with lettuce leaves and sliced tomatoes

If you prefer a creamier texture increase the mayo slightly, also a small amount of chopped green bell pepper is great to add in

FOR EGG AND OLIVE OPTION; omit chili sauce and garlic powder, add in 1 teaspoon prepared yellow mustard and 1/3 to 1/2 cup of sliced green olives (do not chop olives and hand-squeeze out any excess moisture) and a dash of Tabasco sauce, also you may omit the pimiento and use pimiento-stuffed green olives, allow the salad to chill for 2 hours before serving

YIELD 4 SANDWICHES

INGREDIENTS:

1 (3-ounce) package cream cheese, very soft

1/3 cup mayonnaise, or adjust to taste

1/4 teaspoon garlic powder, can omit but why would you want to!

3 to 4 teaspoons Heinz mild chili sauce

1 small celery stalk, finely diced

2 green onions, chopped

2 tablespoons diced pimiento

8 large hard-cooked eggs, peeled and finely chopped (I use an egg slicer)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

In a bowl beat the cream cheese with mayonnaise, garlic powder and chili sauce until smooth and well combined (starting with 2 teaspoons of chili sauce adding in more to taste).

Stir in the celery,  green onions, pimiento and chopped eggs until combined.

Season with salt and black pepper to taste.

You don’t have to bother shaping the dough to fit into bread pans just shape in a ball and bake, the instructions are for a heavy-duty stand mixer but may also be made by hand

US residents use white bread flour, Canadian residents can use white all-purpose flour

Yield one large loaf or 2 small loaves

INGREDIENTS:

1-1/4 cups warm water
1 tablespoons plus 1 teaspoon sugar, divided
1 tablespoon active dry yeast
2 tablespoons melted butter or shortening
1 teaspoon salt
3-1/2 cups all-purpose flour
1 egg white
1 teaspoon cold water
sesame seeds, optional

INSTRUCTIONS:————————————————

Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.

Attach the kneader blade to a heavy-duty stand mixer.

In the stainless steel bowl, dump 3-1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar.

Melt the butter or shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.

In a small cup mix 1 teaspoon sugar in 1-1/4 cups warm water, then mix in the yeast; cover with small clean cloth and proof for about10 minutes stirring just once with a small spoon or whisk (if the yeast doesn’t foam discard and start again).

After the yeast has proofed add to the the bowl and start kneading adding in more flour if needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread, important — stop the kneading about halfway through for 5 minutes to allow the dough to rest).

Knead for about 10 minutes or until dough is smooth.

Remove dough from the bowl and let sit on a very lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).

After the dough has allowed to rest on the counter knead very gently (dough will come together nicely).

Form into a ball, then place into a lightly oiled large glass bowl (I just use the same stainless steel bowl that I made the dough in).

Cover with a clean tea towel and set in a warm place to rise about 45 minutes to 1 hour.

Punch down dough and remove to a lightly floured surface.
14. At this point you may cut the dough in half to make two small long breads or keep into one piece for one large loaf.

Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).

Roll up tightly then seal all edges.

Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30 minutes in a warm place.

Preheat oven to 375 degrees F.

In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.

Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.

Bake for 25-33 minutes or until bread is golden brown and sounds hollow when tapped.

Notes from our test kitchen; this recipe was tested in a 1,100-watt microwave using an 11×7-inch Pyrex dish

Servings 4

Ingredients:

4 sole fish fillets (about 4 ounces each)

seasoned salt and fresh ground black pepper, to taste

1/4 cup melted butter

1 teaspoon garlic powder, divided

2 tablespoons fresh minced parsley

1-1/2 tablespoons lemon juice

1/2 cup crushed Ritz crackers (or use a similar butter cracker)

Instructions:————————————–

Spray an 11 x 7-inch microwave-safe dish with cooking spray.

Place the sole fillets in the dish then sprinkle with seasoned salt and black pepper.

Cover and microwave on high for 3-4 minutes.

In a small bowl bowl whisk/mix melted butter with 1/2 teaspoon garlic powder, fresh parsley and lemon juice; pour over the fillets.

In a small bowl combine the crushed butter crackers with 1/2 teaspoon garlic powder.

Sprinkle the crushed crackers over the top of the fillets.

Microwave on high uncovered for 3-4 minutes or until the fish flakes easily with a fork

Servings 12

Ingredients:

6 egg yolks (from extra large eggs)

1-1/2 cups sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons vanilla

2 teaspoons lemon juice

1/3 cup room temperature diet 7-Up or diet Sprite (do not allow the soda to get flat or can use water)

1 to  2 tablespoons grated lemon or orange zest

6 egg whites, room temperature

1/2 teaspoon cream of tartar

Instructions:—————————————-

Set oven to 325 degrees.

Set oven rack to second-lowest position.

Prepare an ungreased tube pan with removable sides.

Sift together the flour with baking powder and salt.

In a large bowl using an electric mixer at medium speed beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more depending if you are using a hand mixer or a heavy duty stand mixer).
Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).

Add in sifted flour mixture alternately with the 7-Up or water; beat until just blended.

In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.

Transfer to the ungreased tube pan.

Bake for 55-60 minutes.

Immediately turn the pan upside down and cool completely before removing.

Posted on www.recipezazz.com

You may just have this dip half eaten before you even serve this!

This dip is delicious with fresh strawberries

Yield about 5 cups

Ingredients:

1 (8 ounce) package cream cheese, very soft

1 (6 ounce) container cherry yogurt

1 (8 ounce) container Cool Whip frozen topping, thawed

1 (7 ounce) jar marshmallow cream

red food coloring, optional

assorted fresh fruit

Instructions:———————————–

In a mixing bowl beat the soft cream cheese with yogurt until smooth and combined.

Fold in the Cool Whip and marshmallow cream (and if using adding in a food coloring small amounts at a time to achieve the desired color).

Serve with assorted fruit.