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Caraway Rolls

1 package active dry yeast

V. cup warm water

1 cupcottage

cheese

2 tablespoons sugar

1 tablespoon caraway seeds

1 teaspoon salt

V, teaspoon baking soda

1 egg, slightly beaten

2 cups all-purpose flour

Makes I dozen rolls

Dissolve yeast in warm water in large bowl

Microwave

cottage cheese at HIGH (100%) until cheese is lukewarm,

about 20 seconds; add to yeast mixture.. Stir in sugar,

caraway seeds, salt, soda and egg. Slowly add flour° mixing

until dough cleans bowl.

Cover with damp ctoth. Place in oven, Let rise at ! 00°F_ until

double in bulk, 30 to 45 minutes

Stir down dough, Divide

among two 6-cup greased medium muffin pans_ Let rise at

100OF until double in bulk, about 20 minutes,

Bake t5 minutes on LOW MIX or until tops spring backwhen

touched lightly with finger

Per Serving;

Calories:

116

Fat:

2 g

Protein:

5 g,

Cholesterol:

26 mg

Carbohydrate:

19 g,

Sodium:

287 mg

Zucchini

Muffins

1V2 cups all-purpose flour

V= cup sugar

1 teaspoon

baking

powder

11=teaspoon

ground

cinnamon

1!2 teaspoon salt

1 cup grated zucchini

V2 cup chopped walnuts

V2 cup raisins

1 egg

V= cup vegetable oil

Makes 1 dozen muffins

Combine dry ingredients in medium bowl. Mix in remaining

ingredients until just moistened

Spoon batter into greased

medium muffin pans

Bake 20 to 24 minutes on *LOW MIX 400°F., or until tops

spring back when touched lightly with finger.,

"Necessary

to change temperature on LOW MIX

Per Serving:

Calories:

204

Fat:

10 g

Protein:

3 g

Cholesterol:

23 mg

Carbohydrate:

26 g

Sodium:

125 rag,

Onion-Cheese

Bread

_h cup chopped onion (about I medium)

1 tablespoon margarine

or butter

1V2 cups buttermilk baking mix

_1=cup milk

t egg, well beaten

_h cup shredded sharp Cheddar cheese

2 tablespoons snipped parsley or 1 tablespoon dried

parsley flakes

2 tablespoons margarine or butter

_/= cup shredded sharp Cheddar cheese

Makes 8 servings

Combine onion and 1 tablespoon margarine in small bowi_

Microwave at HIGH (100%) until onion is tender, about 2

minutes. Set onion aside.

Preheat oven to 400°F, Mix baking mix, milk and egg until just

moistened in medium bowE Stir in onion, V2cup cheese and

the parsley

Spread in greased square baking pan, 8 x 8

inches Dot with 2 tablespoons margarine; sprinkle with '/2

cup cheese_ Bake at 400°F,, until wooden pick inserted in

center comes out clean, about 20 minutes.

Per Serving:

Calories:

210

Fat:

14 g,

Protein:

7 g

Cholestero£

50 mg

Carbohydrate:

15 g

Sodium:

422 mg

Biscuits

5 cups all-purpose

flour

3 tablespoons

baking powder

3 tablespoons

sugar

1 teaspoon

salt

1 teaspoon

baking soda

1 cup vegetable

shortening

2 packages

active dry yeast

2 to 4 tablespoons

warm water

2 cups buttermilk

Makes 7 dozen biscuits

Combine dry ingredients.

Cut in shortening

untie mixture

resembles coarse crumbs

Dissolve yeast in warm water

Add dissolved yeast and buttermilk to dry ingredients; mix

well Roll out desired amount on lightly floured surface to a

little over V2inch thick Cut with floured 2-inch biscuit cutter.

Preheat oven to 400°F. Place biscuits on lightly greased

baking pans. Let rise 10 minutes. Bake at 400=F 10 to 12

minutes or until go_den brown.

Note:

Dough can be refrigerated

I week in an air-tight

plastic bag

Per Serving:

Calories:

Fat:

3 g

Protein:

1 g

ChotesteroE:

Carbohydrate:

7 g

Sodium:

78 mg