LIGHT REFRIGERATOR ROLLS

1 C. shortening
2 cakes yeast
4 eggs
1/4 C. sugar
1 C. boiling water
1 C. cold water
7 1/2 C. flour, sifted
2 T. salt
1/4 C. lukewarm water
1 C. cold water

In a large bowl, add shortening, sugar and salt. Pour boiling water over this and stir until mixture is smooth. Soften yeast in lukewarm water and add to the shortening mixture when it has cooled. Beat eggs and add. Add flour and cold water alternately and stir until dough is smooth. Grease top of dough lightly and cover bowl with wax paper. Put in refrigerator overnight, covered tightly, or let rise until double in bulk and use immediately. When ready to make rolls, knead desired amount of dough and shape into rolls. Let rise until double in size, about 2 hours. Bake at 400. for 15 minutes or until brown. Makes about 5 dozen rolls. May be kept in refrigerator several days, tightly covered, using as needed.

This is from an old Panguitch cookbook and was the recipe my mother Veda Young used for years. It is so convenient to be able to make ahead of time and have it be so delicious.

CHILE RELLENO CASSEROLE

Annie Johnston is a friend I made while working. We used to put together potluck lunches on holidays and just for fun. This time we held a contest and had everyone vote for their favorite recipe. This won 1st place. So if when you read it you don't think it sounds very good, just try it at least once, it is delicious. I miss my friend Annie, who moved to Texas, but every time I see this recipe, I think of her and the laughter we shared.

3 - 7 oz cans whole green chilies
1 lb jack cheese shredded
1 lb cheddar cheese shredded 3 eggs beraten
3 Tbl. Flour
1 5.33 oz can evaporated milk
1 5 oz can tomato sauce


Wash chilies, removing seeds, pat dry. In 9 X 13 pan, layer half the chilies, then half the cheese. Rep0eat layers but save 1/2 cup cheese for top. Beat eggs, add flour and milk, beat until blended. Pour over chilies/cheese. Casserole can be refrigerated now, if desired or bake at 350, 30 minutes. Spread tomato sauce evenly over top, sprinkle cheese & bake 15 minutes longer.

Ribary Pasta Salad

One of the things our family gained, as well as a cute daughter-in-law, was the good recipes she passes along.

This is one of my favorite. So delicious and great for our hot summer dinners.

13 oz. cheese tortellini cooked and cooled ( I love it made with the chicken & cheese ones)
12 oz. artichoke hearts
2 tomatoes, diced
1 C. feta cheese, crumbled
1/2 C. olives sliced
Grated fresh parmesan
Optional 1 c. cooked chicken (marinate in Italian dressing and grill)

Dressing:
1/45 C. red wine vinegar
1/4 c. Olive Oil
1/4 C. finely chopped creen onions
1 tsp. dried dill
1 tsp. dried basil
3 cloves garlic
Blend it up, pour over pasta salad. Best made the day before and when served at room temperature.