3 ts Baking powder

1/4 ts Baking soda

1/2 ts Ginger

1/4 ts Salt

1 Egg, well beaten

1/2 c Milk

1/2 c Molasses

4 tb Melted shortening

3/4 c Grated cheese

Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder.
Combine egg, milk, and molasses.
Add to dry ingredients, stirring constantly.
Beat only until smooth.
Add shortening, and fold in grated cheese.
Fill well-oiled muffin tins 2/3 full.
Bake in hot oven (425? F) 10-15 minutes.
16 servings. Mrs.
Bernice Owens, Venue, PA.
Converted by MMCONV vers.
1.20

6 Slices mozzarella cheese

1 cup Water-warm

1 1/2 cup Italian sausage

1/4 cup Oil

1 can Tomatoe with juice–8oz.

1/2 ounce Yeast

Oregano Grated parmesan cheese

Crust: Mix as in bread dough and let rise, preferably overnight.

12inch pan(deep dish) : Add 2-3 Tbsp of oil in pan.
Spread dough around

pan, build up the side of pan.

Filling : Lay the slices of cheese,add sausage, then the can of tomatoes, and then sprinkle the top with oregano and grated parmesan cheese.

Bake in 500 degree oven until brown———
Converted by MMCONV vers.
1.00

3 Slices dense and chewy

Bread 1/3 c Melted butter

1 ts Garlic powder

1 Head romaine lettuce

1 Quarter jar Durkee’s famous

Sandwich and salad sauce With mayonnaise 4 tb Oil and vinegar dressing

2 tb Parmesan cheese

For the croutons, tear up the bread or cube it.
Combine the melted butter and garlic powder.
Pour over bread cubes and toss to cover.
Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once.
Cool.
Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly.
Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons.