Segrid's
Hot Crossed Buns



2 - packages active dry yeast
1/3 - cup water
1/3 cup milk, scalded
1/3 - cup sugar
3/4 - teaspoon salt
1/2 - cup melted shortening
1 - cup sifted enriched flour
1/2 - teaspoon cinnamon
3 - eggs
2/3 - cups currants
About 2 1/2 - cups sifted enriched flour

1 slightly beaten egg white    •   Sifted confectioners sugar


Soften active dry yeast in warm water.
Combine milk, sugar, salt, and shortening; cool to lukewarm.
Sift 1 cup flour with the cinnamon; stir into milk mixture.
Add eggs and beat well.
Stir in yeast and currants; add remaining flour to make a soft dough.
Cover with damp clot and let rise in warm place till double (about 1 1/2 hours).
Punch dozen. Roll or pat out to 1/2 inch on lightly floured surface.
Cut in rounds with 2 1/2 inch biscuit cutter; shape into buns.
Place on greased baking sheet about 1 1/2 inches apart.
Cover and let rise till almost double (about 1 hour). If desired, cut
    shallow cross in each bun with scissors. Brush tops with egg white.

Bake in moderate oven 375° 12 to 15 minutes, or till lightly browned.
Add confectioners sugar (about 3/4 cup) to the remaining egg white.
Use this as a frosting for piping crosses on warm buns.

Makes about 2 dozen.

Vi & Marvin Lilyquist

Shrimp Salad

1 package macaroni rings
3 - cans shrimp, small
1 - can small peas
4 - hard boiled eggs
celery
onion
Miracle Whip mixed with Half & Half

Serves 8 plus

Margaret & Allen Maddox

Rueben Sandwich Hot Dish

6oz - Brownberry croutons
12oz - can corn beef, crumbled
16oz - can sauerkraut, drained
8oz - Swiss cheese slices
3 - eggs
2 - cups milk

In an 11” x 7” pan layer half of croutons, corned beef and sauerkraut.
Top with other half of croutons and slices of Swiss cheese.

Beat eggs and milk together.
Pour over all.

Bake 325° for 35 minutes.

Dorothy & Norman Hallsten

Oriental Chicken Salad

3 - cups cut cooked chicken or turkey
8oz. - snow pea pods, diagonally sliced
1/3 - cup water chestnuts, sliced
1/3 - cup green onions, diagonally cut
2 1/2 - cups red seedless grapes halved
1/2 - cup slivered almonds

Toss altogether in large bowl.
Cover and refrigerate for several hours


Chinese Dressing:
1/3 - cup vegetable oil
3 - tablespoons soy sauce
3 - tablespoons vinegar
2 - tablespoons ground ginger
1/4 - teaspoon salt
1/4 - teaspoon pepper

Mix, chill.

When ready to serve,
sprinkle 3-4 cups chow mein noodles.

Serve immediately.

Betty & Don Lilyquist

Chicken Ala-Can-Can

1 - can cream of chicken soup
1 - can cream of celery soup
1 - can of water
1 - can 12oz. chicken meat
1 - soup can minute rice
1 - can fried onion rings
Combine:
soups, water, chicken, rice.

Bring to a boil, cover and reduce heat, simmer 7 minutes.

Put in casserole dish.
Sprinkle Fried onions on top.

Bake 350° for 15 minutes.