Prize Shortbread

1 cup unsalted butter
1/2 cup powdered sugar
1 egg yolk
1/4 tsp salt
Five Roses flour

Soften the butter slightly, but do not allow it to become oily. Stir in sugar, salt and egg yolk, using a wooden spoon. Add the flour, a very little at a time, until mixture is too stiff to work with the spoon.

Turn onto floured board and knead lightly, drawing in flour all the time until the lump just BEGINS TO CRACK. Divide in two.

Pat it out on 2 ungreased pie plates. Pinch edges and prick all over with a fork. Bake in a 325 to 350F oven until delicately browned. Allow the shortbread to cool on the plate.

Oriental Rice Salad

1 10 oz can sliced mushrooms
1 cup cooked rice
1/2 cup corn oil
1/4 cup cider vinegar
2 tbsp soya sauce
1 10 oz can mandarin oranges
2 tbsp sliced green onion
1/2 cup slivered almonds

Combine oil, vinegar and soya sauce to make dressing.
Add mushrooms to rice.
Toss with dressing.
Fold in remaining ingredients.
Chill before serving.

Sourdough Bread

1 cup milk
1/2 cup sugar
1 1/2 tsp salt
2 tbsp shortening
3 cups sourdough starter (room temperature) (see separate recipe)
6 1/2 cups to 7 cups all-purpose flour

Scald milk, add sugar, salt and shortening and cook to lukewarm. Blend in yeast starter; add 3 cups flour and beat vigorously with wooden spoon or electric mixer at medium speed.

Stir in 3 1/2 to 4 cups flour, working in last of flour with a rotating motion of the hand. Turn dough onto lightly floured board and knead 8 to 10 minutes. Place in greased bowl, rotating dough to grease surface.

Cover, let rise in warm place until dougl, about 1 1/4 hours. Punch down, turn out on board. Divide in 3 pieces. Cover and let rest 5 minutes, shape into 3 loaves. Place in greased loaf pans. Brush tops with soft butter or shortening, cover and let rise until double in size, about 45 minutes. Bake at 400F for 30-35 minutes.

To make brown bread: use about half white flour and half whole wheat for graham flour.

Sourdough Bread - Starter

1 tsp sugar
1/2 cup lukewarm water
1 pkg active dry yeast
1 tbsp salt
1 tbsp sugar
3 cups lukewarm water
3 cups unsifted all-purpose flour

In large glass, ceramic or rigid plastic bowl (not metal), dissolve the tsp sugar in 1/2 cup water; sprinkle yeast on top and let stand for 10 minutes. Stir with fork. Stir in remaining ingredients. Cover and let stand at room temperature for 3 days, stirring down batter each day.

Use 3 cups sourdough starter for bread (see separate recipe). To remaining starter, add:
1 tsp sugar
2 cups lukewarm water
2 cups all-purpose flour
Let stand at room temperature for one day, then pour into clean glass jar, seal and refrigerate. Use for another batch of bread. Bread may be made repeatedly when starter is added to and refrigerated as above. Bring to room temperature and allow mixture to become bubbly and "alive" before using.

Gloria's Spinach Dip

1 cup sour cream
1 small tin water chestnuts (optional)
1 cup Hellman's mayonaise
1 small pkg frozen spinach, chopped (defrost & drain very well)
1 pkg Knorr vegetable (or leek) soup mix
2 small onions, chopped

mix all together and refrigerate at least 2 hours.

Cut top off a pumpernickel loaf. Scoop out interior. Cut scooped out bread into cubes. Place refrigerated dip mix in bread bowl. Serve with cubed bread.

Cream of Potato Soup

2 - 3 medium potatoes, cubed
1 medium onion, chopped fine
1/4 - 1/2 cup grated carrot
salt & pepper to taste
hint of garlic powder
3 tbsp chicken soup base
water

Put all ingredients in water (except carrot). Simmer until potatoes are cooked. Add carrot.

to thicken:
1/4 cup butter, melted
1/2 cup flour
1 cup milk

Stir until smooth. Bring potato mixture to boil. Add butter mixture.