2 pkg. yeast
1/4 cup lukewarm water
1/4 cup shortening
1/2 cup sugar
2 tsp. salt
1 1/2 cups milk, scalded
2 eggs, beaten
5 to 6 cups flour
Dissolve yeast in water.
Add shortening, sugar and salt to milk.
Cool to lukewarm.
Add yeast and mix well.
Add eggs and 2 cups of flour and beat until smooth.
Add enough remaining flour to make a soft dough.
Cover and let rise 10 minutes.
Knead well on a floured board.
Place in greased bowl and let rise until double in size.
Punch down and let rise again – 30 to 40 minutes.
Fry in deep fat until golden.
Glaze with powdered sugar glaze if desired.
Makes about 3 dozen.
Joyce Varner shares this recipe
1 1/2 pound ground chuck
1 1/2 quarts canned tomatoes or 1 large can of tomato juice
1 envelope onion soup mix
1 medium head of cabbage, chopped
2 Tbsp. sugar
2 Tbsp. brown sugar
1 tsp. salt
1 Tbsp. lemon juice
30 oz. can of red kidney beans
2 cups water
Pepper to taste.
Brown ground chuck, pour off fat.
Mix all other ingredients together, except the kidney beans,
Bring to a boil, then lower heat.
Simmer for 50 minutes.
Add kidney beans and simmer 20 minutes more.
If soup is too thick, add more water.