Quick Delicious Rolls

2 cups self-rising flour

4 tablespoons mayonnaise

1 cup milk

1 teaspoon sugar

Mix all ingredients in bowl for 2 minutes.  Fill muffin tins 2/3 full.  Bake at 450 degrees for 10 minutes.

Parmesan Potatoes

6 potatoes                                                                                          1 stick of margarine

½ cup flour                                                                                        ½ cup parmesan cheese

½ teaspoon chili powder

Melt margarine and place in 13x9 baking dish.  Mix cheese, flour, chili powder together.  Slice potatoes into wedges and coat potatoes with flour mixture.  Shake off excess.  Place coated potatoes in baking dish.  Bake at 350 degrees for approximately 40 minutes, turning half way (20 minutes on each side).

Potato Chip Nuggets

1 ½  lbs. boneless chicken breasts

1 bag Lays Sour Cream & Onion potato Chips

2 tablespoons vegetable oil

Add oil to a 13x9 baking dish.  Cut chicken into nuggets size pieces.  Meanwhile, crush a bag of the potato chips.  Coat the nuggets in the crushed chips.  Place the coated pieces in the dish and bake for approximately 30 minutes at 375 degrees.

Grits Pie

1 unbaked pie shell                                                                         ¾ cup water

1/8 teaspoon salt                                                                            ¼ cup quick cooking grits

1 stick butter                                                                                     ¾ cup sugar

2 tablespoons All Purpose flour                                               2 slightly beaten eggs

¼ cup buttermilk                                                                            1 teaspoon vanilla extract

Prepare crust and set aside.  Preheat oven to 325 degrees.  In a sauce pan, bring water with salt added to a boil.  Add grits and cook 4 minute, continually stirring.  Add butter and continue to cook and stir for 1 minute.  Set aside.  In a bowl, stir sugar, flour, eggs, buttermilk and vanilla.  Stir in cooked grits.  Pour into the pie shell and bake for 35 minutes or until it sets.

Spaghetti Bolognese Sauce

(Northern Italian)

3 or 4 oz olive oil                                                                          1 pound of lean ground beef

1 cup, chopped white onion                                                    1 pound mix of ground pork &
                                                                                                              veal (Italian sausage optional)

4 or 5 cloves fresh, chopped garlic                                       ½ fresh green pepper

2 fresh celery stalks                                                                     3 medium-size, fresh carrots

3 cans (14 oz) diced tomatoes                                                 2 tablespoons butter or
                                                                                                              Smart Balance®

1 can (6 oz) tomato paste                                                         2 tablespoon red cooking
                                                                                                              wine

1 can (8 oz) tomato sauce                                                          1 1/2 teaspoon dry oregano

1/8 cup heavy cream or whole milk                                      3 or 4 dry bay leaves

1 pound angel hair pasta or thin spaghetti                         salt and pepper to taste

Chop onion, garlic, green pepper, carrots and celery as finely as possible.  Add 3 or 4 oz olive oil to large cooking pot and heat slowly.  Add chopped veggies and allow to brown.  Add ground meat to this mixture and allow meat to brown thoroughly, stirring every few minutes to avoid sticking/burning.  Add butter.  Add oregano, salt and pepper.  [Add more of each later to taste.]  Add diced tomatoes, tomato paste and tomato sauce and cooking wine.  Stir and allow to simmer for 30 or 45 minutes.  Turn off heat and allow ten minutes to cool.  Then spoon ingredients into a blender.  Blend sauce to puree.  NOTE:  Because you’re not likely to have a blender to hold all this, pour blended sauce into a separate container until all is blended.  Return blended sauce to cooking pot.  Add bay leaves then milk/cream.  Stir.  Continue stirring, allowing sauce to simmer for 2 or 3 hours before serving on angel hair pasta or thin spaghetti.  When preparing spaghetti, add salt to water before adding pasta.  If you add a couple drops of olive oil to water too, pasta will not be gummy.