..........................................................
Boxty Bread
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Ingredients
1 pound raw potatoes, peeled
2 cups cooked mashed potatoes
1/4 cup melted butter
4 cups flour
Salt and pepper to taste
Method
Grate raw potatoes into a clean cloth. Wring them tightly over a bowl, catching the liquid. Place grated potatoes into another bowl and spread with mashed potatoes. When starch has sunk to the bottom of the raw potato liquid. pour off water and scrape starch onto potatoes. Combine flour, salt and pepper; mix well. Sift over potatoes. Add melted butter. Mix, then knead and roll out dough on a floured board. Shape into four round flat cakes. Make an X over each so that when baked it will divide into sections. Bake on greased baking sheet at 300 degrees for 40 minutes. Split in two; serve hot with butter.
Linda Keeney, Indianapolis, Ind.
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Cheese Bread
..........................................................
Ingredients
1/2 pound medium cheddar cheese, grated
1/2 pound Monterey jack cheese,
grated
1 cup flour
1 teaspoon salt
3 eggs
1 1/3 cups milk
1/2 cup melted butter or margarine
Method
Combine cheese, flour and salt. Beat eggs and add to cheese mixture. Stir in milk and then melted butter. Spoon into a greased 9x13-inch pan and bake at 350 degrees for 45 minutes. Serve warm.
Cynthia McClain, Indianapolis, Ind.
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Cheese-Chili Puffs
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Ingredients
1 3/4 cups flour
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 cup butter or margarine
1/2 cup sour cream
1 cup grated sharp cheddar cheese
1/4 cup chopped green chilies, drained
Method
Combine flour and salts; cut in butter until mixture is crumbly. Stir in sour cream until mixture holds together. Stir in cheese and chilies. Shape into a ball. Cover and refrigerate six hours or overnight.
Roll out dough on lightly floured board to 1/4-inch thick. Cut into 1 1/2-inch circles or into fancy shapes with cookie cutters. Bake on ungreased baking sheet at 375 degrees for 14–18 minutes until puffed and golden. Serve immediately. Makes 60.
Ellen Harrington, Ft. Wayne, Ind.
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Cheese Cookies
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Ingredients
1 cup butter
2 cups grated cheddar cheese
2 cups flour
3/4 teaspoon salt
Dash cayenne pepper
2 cups crispy rice cereal
Method
Cream together butter and cheese. Combine flour, salt and cayenne pepper; add to butter mixture. Stir in cereal. Shape into small balls. Press flat with tines of fork. Bake at 375 degrees for 8–10 minutes.
Debbie Bailey Smith, Dallas, Texas
Yolanda Bailey, Big Sandy, Texas
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Cheesies Crackers
..........................................................
Ingredients
2 cups grated Swiss cheese
1/2 cup Parmesan cheese
1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 egg
1 teaspoon water
Paprika
Method
Knead together (or use food processor) 1 1/2 cups Swiss cheese, Parmesan cheese, butter, flour, salt, cayenne pepper and nutmeg. Form into a ball, chill 15 minutes. Make small balls using a tablespoon. Arrange on ungreased baking sheet. Flatten each with a glass dipped in flour into a 1/4-inch thick circle. Brush with egg beaten with water. Sprinkle on a little remaining Swiss cheese. Bake until puffed and lightly browned at 425 degrees for 10 minutes. Cool; sprinkle with paprika and store in airtight container. These freeze well. Makes about 3 dozen.
Debbie McNeely, Indianapolis, Ind.
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Cheese Napoleons
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Ingredients
Method
Mix together flour and salt; slowly add oil, tossing mixture with a fork. Add milk and cheese. Stir until dough clings together, adding a little more milk if dough seems too dry. Press into ungreased cookie sheet; cut into squares. Bake at 425 degrees for 10–12 minutes or until brown.
Ellen Harrington, Ft. Wayne, Ind.
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Cheese Pretzels
..........................................................
Ingredients
1/2 cup grated sharp cheddar cheese
1/4 cup cream cheese, softened
1/4 cup butter, cut into pieces
2/3 cup flour
1/4 teaspoon salt
Pinch paprika
Pinch cayenne
1 large egg
1 teaspoon water
2/3 cup grated Parmesan cheese
Method
In food processor or mixer blend cheddar cheese, cream cheese and butter until smooth. Add flour, salt, paprika and cayenne; mix until just combined. Roll dough into a 12-inch log. Wrap in waxed paper and chill for one hour.
Cut roll into 1-inch pieces and roll each piece into a 12-inch rope on lightly floured surface. Transfer ropes to waxed paper. Lightly beat egg with water; brush dough with egg mixture; roll in Parmesan cheese that has been spread out on waxed paper.
Form ropes into pretzels, pressing ends down lightly to secure them. Arrange pretzels on a baking sheet lined with parchment paper and chill for one hour. Bake at 375 degrees for 12–15 minutes until golden. Leave on baking sheet for two minutes and then transfer to rack to cool. Makes 12 pretzels.
Ellen Harrington, Ft. Wayne, Ind.
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Cheese Puffs
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Ingredients
8 ounces cheddar cheese, grated
1 stick of butter
1 cup of flour
Worcestershire sauce, to taste
Garlic salt, to taste
Method
Combine ingredients. Roll into walnut-sized balls and bake at 325 degrees for 15-20 minutes.
Debblle Zimmerman, Pendleton, Ind.
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Cheese Twists
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Ingredients
1 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 cup finely shredded cheddar cheese
1/4 cup margarine or butter
3–5 tablespoons cold water
1 egg, beaten
2 tablespoons toasted sesame seeds
Method
Combine flour, garlic powder, salt and red pepper. Cut in cheese and margarine until the size of small peas. Sprinkle with 1 tablespoon water; gently toss with fork. Push to side of bowl. Repeat until all of flour mixture is moistened. Shape dough into ball.
Flatten dough on lightly floured surface. Roll out dough from center to edges, forming a 10-inch square. Brush with egg. Sprinkle with sesame seeds. Cut dough into 5 x 1/2-inch strips. Twist each strip. Bake on lightly greased baking sheets at 400 degrees for 10–12 minutes or until golden brown. Makes 40.
Ellen Harrington, Ft. Wayne, Ind.
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Cheese Wafers
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Ingredients
1/4 cup butter
4 ounces sharp cheese
1 1/2 cups flour
3/4 teaspoon salt
Dash of cayenne pepper
Method
Cream butter until fluffy. Grate cheese and mix sifted flour into it. Add pepper and salt. Add flour-cheese mix to butter and blend into a smooth ball. Refrigerate one hour, shape into small rolls about 1-inch in diameter, wrap, and chill thoroughly. Then slice about 1/4-inch thick, place on ungreased baking sheet and bake at 350 degrees about 10 minutes.
Doris Harrar, Rockford, Ill.
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Cheesy Sun Crisps
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Ingredients
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup softened butter
3 tablespoons water
1 cup flour
1/4 teaspoon salt
1 cup oats
2/3 cup roasted, salted sunflower seeds
Method
Combine cheeses, butter, and water. Add flour and salt. Stir in oats and sunflower seeds. Knead until it holds together. Shape into a 12-inch roll. Wrap in plastic wrap and chill four hours or overnight. Allow to stand at room temperature 10 minutes. Slice into 1/8-inch slices. Place on greased sheets, bake at 400 degrees 8-10 minutes.
Kathy Hatter, Rockford, Ill.
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Cinnamon Muffins
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Ingredients
1 cup butter, softened
1 cup sugar
1 1/2 cups flour
6 eggs
1 tablespoon cinnamon
Method
Beat together butter, sugar and 2 tablespoons flour until light and fluffy. Beat in eggs, one at a time. Combine remaining flour and cinnamon and sift them slowly over the mixture, beating batter until smooth. Ladle batter into two paper-lined muffin tins (the bottom of cups should measure about 2 1/2-inches in diameter across bottom), filling each about half full. Bake at 350 degrees for 15 minutes or until tops of muffins are golden brown and firm to the touch. Makes 20.
Ellen Harrington, Ft. Wayne, Ind.
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Corn Dodgers
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Ingredients
1 cup corn meal
2 cups boiling water
1/2 teaspoon salt
1 tablespoon butter
1 beaten egg
Method
Pour boiling water over corn meal and cook slowly for 3 to 4 minutes. Remove from stove. Add salt, butter and egg. Mix thoroughly. Drop by teaspoon on ungreased cookie sheet. Bake 40 minutes at 350 degrees. Optional: Add grated cheese to mixture before baking.
Alice Heine, Rockford, Ill.
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Corn Fritters
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Ingredients
3 eggs
1/4 cup flour
1/8 teaspoon pepper
1 (16-ounce) can creamed corn
1/2 teaspoon salt
6 tablespoons oil
Method
Combine eggs, flour, pepper, corn, salt and oil; mix well. Fry like pancakes on lightly greased hot griddle. Makes 18 (4-inch) fritters.
Indianapolis, Ind., Congregation
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Cottage Cheese Rolls
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Ingredients
1 cup butter softened
2 cups small-curd cottage cheese
1 cup flour
1 cup whole-wheat flour
1/2 teaspoon salt
Method
Cream butter until smooth; stir in cottage cheese; set aside. Mix together flours and salt; add to butter mixture and stir until flour and butter are evenly distributed. Dough will be sticky.
Divide dough into four equal pieces; shape into balls using a little extra flour to keep from sticking to hands. Chill dough at least 3 hours.
Slightly flatten each ball and lightly dust with flour. Place between two sheets of plastic wrap; roll into circles 1/4-inch thick. Cut into pie-shaped wedges (6–8 wedges per circle); roll each up starting at the wide end to form crescent-shaped pastries.
Bake at 350 degrees until lightly browned, about 30–35 minutes. Makes 2 dozen.
Ellen Harrington, Ft. Wayne, Ind.
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Cottage Cheese Rolls
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Ingredients
2 cups flour
1 cup butter
1/2 teaspoon salt
16 ounces cottage cheese
Method
Combine flour, butter, and salt in mixer. Blend in cottage cheese. Chill overnight. Divide dough into thirds, roll into circles. Cut each circle into eighths, roll into crescents. Place on greased cookie sheet. Bake at 350 degrees until brown.
Kathy Hatter, Rockford, Ill.
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Delicious Unleavened Bread
..........................................................
Ingredients
Method
Combine flour (if you use whole-wheat flour add an extra egg), eggs, oil and salt. Add enough water to make it easy to pour. Pour onto well-greased cookie sheet with edges. Bake at 450 degrees for 15–20 minutes.
Twila Artman, Indianapolis, Ind.
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East Indian Puri Bread
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Ingredients
Method
Combine flour, salt, shortening and yogurt; mix well. Roll to 1/8-inch thickness and cut into rounds with a biscuit cutter. Fry in hot oil (350 degrees) until puffed and brown. Drain on absorbant paper. Makes 36 rounds.
Indianapolis, Ind., Congregation
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Egg & Onion Matzos
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Ingredients
2 cups whole-wheat flour
3/4 teaspoon salt
1/3 cup butter
1 egg
2 1/2 teaspoons onion powder
1/2 cup milk
Method
Combine flour and salt; cut in butter until it resembles meal. Combine egg, onion powder and milk; add to flour mixture and stir until ball forms. Add more flour if too sticky but avoid overworking to keep crackers tender.
Divide dough into thirds and roll each out on well-floured surface, adding more flour as needed to keep dough from sticking to rolling pin or surface. Roll until thin.
Cut into desired shapes and place on greased cookie sheet. Prick with fork; bake at 450 degrees for 5 minutes until crackers begin turning light golden brown. Makes 6 dozen.
Ellen Harrington, Ft. Wayne, Ind.
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Egg & Onion Matzos
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Ingredients
2 cups whole wheat flour
3/4 teaspoon salt
1/3 cup butter
1 egg
2 1/2 teaspoons onion powder
1/2 cup milk or cold water
Method
Add onion to the milk to soak while you are working the flour and butter. Cut butter into flour and salt until like meal. Combine the rest of ingredients and add to flour mixture. Stir until mixture forms a ball (if dough is too sticky, add a little more flour) but avoid overworking to keep crackers tender.
Divide dough into thirds and roll out on well-floured surface, adding more flour as needed to keep dough from sticking to rolling pin or surface. Roll until thin, about 1/16 inch to 1/32 inch. Cut into desired shapes and place on greased cookie sheet. Prick with a fork. Bake in preheated 450-degree oven about 5 minutes depending on thinness, or just until crackers begin turning light golden brown. Makes about six dozen 2-inch squares.
Gayle Hoefker, Rockford, Ill.
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German Roll Kuchen
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Ingredients
2 2/3 cups flour
2 teaspoons salt
1/2 cup melted shortening or oil
1/2 cup milk
2 eggs, beaten
Method
Combine flour and salt. Make a well in the center of flour; add shortening, milk and eggs. Beat until flour is blended. Toss dough on lightly floured bread board; knead smooth. Add more flour if necessary. Roll dough to 1/8-inch thickness. Cut into 3x5-inch strips. Puncture each strip with tip of a table knife several times to make a puffier cruller when frying. Fry in hot oil until brown on one side. Turn and brown other side. Drain and eat warm.
Indianapolis, Ind., Congregation
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Highland Crackers
..........................................................
Ingredients
1/2 cup plus 1 tablespoon whole-wheat flour
1/2 teaspoon salt
Pinch cayenne
3 tablespoons oil
1/4 cup sharp cheddar cheese
1/2 cup quick-cooking rolled oats
1/4 cup cold water
Paprika.
Method
Combine flour, salt and cayenne; cut in oil until particles are tiny. Stir in cheese and oats. Sprinkle water over mixture, stirring with fork.
Form into a ball; roll into 12x7 1/2-inch rectangle. Cut into 1 1/2-inch squares. Bake on ungreased cookie sheets at 425 degrees for 12–15 minutes. A few minutes before removing, sprinkle with paprika.
Ellen Harrington, Ft. Wayne, Ind.
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Jewish Almond Bread
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Ingredients
4 eggs
1 cup sugar
3/4 cup butter
3 cups flour
3/4 cup slivered almonds
1 teaspoon almond extract
1/2 tespoon vanilla
Method
Mix together eggs, sugar and butter; stir in flour, 1/2 cup almonds, and extracts. Place in two greased loaf pans. Top with remaining almonds. Bake at 350 degrees for 30 minutes.
Twila Artman, Freda Carlson, Elaine Schaefer, Indianapolis, Ind.
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Lefse
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Ingredients
3 3/4 pounds Idaho Russet potatoes
1/2 cup butter
3 tablespoons powdered sugar
1/2 teaspoon salt
2 cups all-purpose flour
Method
Step 1 Cook potatoes in boiling water until tender. Drain and put through a potato ricer while still hot. (5 cups packed). Cool to room temperature.
Step 2 In large bowl combine melted butter, powdered sugar and salt. Add potatoes. Stir in flour, knead with hands.
Step 3 Form smooth, round balls using about 1/3 cup each. On a floured surface, roll out paper thin to less than 1/8 inch thick. (11 to18 inches in diameter). Use as little flour as possible, but enough to keep from sticking.
Step 4 Cook on a large hot griddle over medium heat about 1 to 2 minutes per side or until lightly browned. Remove and put between paper toweling to cool. May be frozen. Makes 18 -24.
Carole Wineinger, Rockford, Ill.
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Low-Fat Butter
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Ingredients
1 pound butter
1 cup peanut oil
4 tablespoons powdered lecithin
Method
Mix with mixer. Refrigerate. Use as butter.
This recipe is from the Frugal Gourmet. When you love to put lots of butter on your unleavened bread or matzo, and you'd like to cut down on the fat, try this.
Dale Jefchak, Rockford, Ill.
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Maple-Nut Butterhorns
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Ingredients
2 cups whole-wheat flour
1/4 teaspoon salt
1/3 cup butter
1 egg yolk
1 cup sour cream
1 teaspoon vanilla
1/4 cup melted butter
1 1/2 cups honey
2 1/2 teaspoons maple flavoring
3/4 teaspoon cinnamon
Chopped nuts
Method
Combine flour and salt; cut in butter until coarse mixture forms. Stir in egg yolk, sour cream and vanilla; knead. If dough seems too dry, sprinkle with water and knead. Shape into ball; cover and chill overnight.
Divide dough into three parts; roll each into 12-inch circles. Spread with butter. Combine honey and maple flavoring; spread over circles. Sprinkle with cinnamon and nuts and cut into 12 pie-shaped wedges. Starting at wide edge, roll up. Tuck point underneath and bake on greased baking sheet at 375 degrees for 20–30 minutes. Makes 3 dozen.
Ellen Harrington, Ft. Wayne, Ind.
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Mary’s Unleavened Bread
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Ingredients
Method
Mix together flour, butter and cream. Knead until mixed. Press into cookie sheet and bake at 450 degrees for 15 minutes or until lightly golden.
Mary Snyder, Cincinnati, Ohio
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Mexican Spoon Bread
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Ingredients
1 (12-ounce) can whole kernel corn with liquid
1/4 cup oil
3/4 cup milk
1-1/2 cups grated cheese
1 cup cornmeal
1/2 teaspoon salt
2 tablespoons diced chopped chili peppers or to taste
Method
Combine corn and liquid, oil, milk, cheese, cornmeal, salt and chili peppers. Pour into greased baking dish. Bake at 350 degrees for 35-45 minutes or until center is cooked and top is slightly browned.
Debbie Zimmerman, Pendleton, Ind.
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Oatmeal Shortbread
..........................................................
Ingredients
1 cup butter (no substitutes), softened
3/4 cup sugar
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 teaspoon salt
Method
In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13x9x2-inch baking pan. Prick with a fork, if desired. Bake at 325 degrees for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.
Doris Harrar, Rockford, Ill.
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Popovers
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Ingredients
Method
Beat eggs a little with a spoon. Add flour and salt and a little milk at a time. Spray muffin pans and heat a little. Bake at 350 degrees for 22–25 minutes. Slit 1/2-inch on each one and bake five more minutes.
Wilma Weisz, Ft. Wayne, Ind.
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Popovers
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Ingredients
Method
Preheat oven for 10 minutes at 450 degrees; grease and heat muffin tins for 3–4 minutes in oven before filling. Combine egg, salt, milk, flour, sugar and oil. Fill muffin tins half full and bake 15 minutes; lower temperature to 350 degrees and bake another 15 minutes.
Helen Turner, Indianapolis, Ind.
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Quick Mayonnaise Biscuits
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Ingredients
2 cups whole wheat flour
1/3 cup mayonnaise
3/4 cup milk
1/3 cup sharp cheddar cheese, shredded (I use almost twice this amount)
2 tablespoons minced fresh onion (I use green onions)
Method
Stir together flour, mayonnaise and milk until well blended. Add cheese and onion. Drop by tablespoons onto greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned.
Dale Jefchak, Rockford, Ill.
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Savory Oat Crackers
..........................................................
Ingredients
2 cups oats
3/4 cup flour
1/2 cup wheat germ
1/4 cup sesame seeds
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon onion powder
3 eggs
2/3 cupoil
Method
Mix together oats, flour, wheat germ, sesame seeds, sugar, salt, oregano, thyme and onion powder. In separate bowl mix together eggs and oil. Add liquid ingredients to dry ingredients; mix well. Press into ungreased 10x15-inch pan. Bake at 400 degrees for 20 minutes.
Becky May, Ft. Wayne, Ind.
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Snacking Crackers
..........................................................
Ingredients
2 cups whole-wheat flour
1 teaspoon salt
1/2 cup sesame seeds
1/4 cup raw wheat germ
1/4 cup oil
1/2 cup cold water
Method
Combine flour, salt, sesame seeds and wheat germ; add oil and mix well with fork. Stir in water until dough is workable. Knead 10 minutes. Roll small pieces until thin. Bake at 400 degrees until light brown and turn to other side and bake until brown.
Jayne Schumaker, Indianapolis, Ind.
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Spoon Bread
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Ingredients
2 cups cold water
1 teaspoon salt
1 cup corn meal
Method
Mix together until smooth. Bring to boil, stirring often. Remove from stove. Add 2 tablespoons butter, 1 cup milk, 2 unbeaten eggs. Mix thoroughly. Bake in greased casserole for one hour at 350 degrees. Test by inserting a knife, should come out clean.
Alice Heine, Rockford, Ill.
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Unleavened Bread
..........................................................
Ingredients
5 1/4 cups whole wheat flour
1 1/2 teaspoon salt
1/2 cup melted butter
1/2 cup oil
1/4 cup honey
1 1/2 cups milk
Method
Mix flour and salt. Melt butter and blend with oil, honey and milk. Stir into flour all at once; mix well. Let sit 15 minutes to allow flour to absorb liquid. Roll out portions directly onto ungreased cookie sheets; thick for soft bread; roll thin and salt tops for crackers. Cut with pizza cutter or pastry wheel before baking. Bake at 325 degrees about 15 minutes until firm but not browned or crisp. Cool on wire racks.
Carol Wineinger, Rockford, Ill.
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Unleavened Bread
..........................................................
Ingredients
1 cup white flour
1 cup whole wheat flour
1/4 cup honey
1/2 cup butter
1/4 cup milk
2 eggs
Method
Warm honey in small saucepan, add butter, then heat until soft. Stir in milk. Remove from heat, add eggs, then stir in flours. Roll out on a greased cookie sheet, cut into squares and prick with fork. Bake at 350 degrees for 10-20 minutes.
Dale Jefchak, Rockford, Ill.
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Unleavened Bread
..........................................................
Ingredients
2 cups flour
1 egg, beaten
3/4 cup Crisco
2 tablespoons sugar
1 teaspoon salt
Milk as needed
Method
Combine ingredients and add enough milk to make a pie crust-like consistency. Form balls the size of a walnut. Place on cookie sheet and press down with tines of a fork. Bake at 350 degrees for 10 to12 minutes or until slightly browned on edges.
This recipe comes from my mother-in-law, Helena Keisel. She created this recipe herself.
Janet Keisel, Rockford, Ill.
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Unleavened Bread
..........................................................
Ingredients
3 sticks butter
5 cups flour
1 cup whipping cream
1/2 cup honey
1-1/2 teaspoons salt
Method
Cut butter into flour. Add other ingredients and mix well. Roll out dough (like pie crust) 1/2-inch thick. Cut dough into pieces. Bake at 325 degrees for 15 minutes. Optional: Sprinkle with cinnamon sugar.
Debbie Zimmerman, Pendleton, Ind.
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Unleavened Cottage Cheese Rolls
..........................................................
Ingredients
2 cups flour
2 cups cottage cheese, small curd
1 cup butter
1/2 teaspoon salt
Method
Mix well all ingredients in a bowl. Refrigerate at least 3 hours. Divide dough into four pieces. Roll into a circle and cut into pie shapes. Shape into crescent-style pastries. Bake 30 minutes at 350 degrees. Glaze with honey if desired. Note: Dough can be kept up to three days in refrigerator.
Gayle Hoefker, Rockford, Ill.
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Unleavened Festival Bread
..........................................................
Ingredients
Method
Blend flour, salt and sugar. Cut in butter until crumbs form. Add 2 tablespoons ice water to beaten egg and combine with flour and butter mixture. (Add more ice water as needed to hold dough together.) Roll out dough to desired thickness (thin is best). Cut into desired shapes and place on ungreased baking sheet. Prick with fork. Bake at 400 degrees for 10 minutes.
Elaine Schaefer, Indianapolis, Ind.
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Unleavened Graham Crackers
..........................................................
Ingredients
1 cup butter
2 eggs
1/2 cup honey
2 teaspoons vanilla
1/2 teaspoon salt
Method
Blend the above, leaving butter in chunks. Add in 2 1/4 cups flour. Let rest 5 minutes. Pat dough onto a greased cookie sheet, making the dough about 1/8-inch thick. Score the crackers and prick with a fork. Bake at 350 degrees 15 to 20 minutes. While still warm, completely cut crackers along previous scoring.
Kathy Hatter, Rockford, Ill.
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Unleavened Popovers
..........................................................
Ingredients
1 cup flour
1 cup milk
2 eggs
Dash of salt
Method
Preheat oven at 425 degrees. Blend all ingredients until smooth and bubbly. Grease muffin tins well with butter. Pour batter into muffin cups 1/3 full. Bake 30 to 40 minutes.
Audrey Maasch, Rockford, Ill.
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