Kimberly Van Duker

Pot Roast

Fried Corn

Cranberry Salad

Crescent Rolls

Apple Crumble

Pot Roast

1 envelope Lipton onion dry soup mix

Approx. 1 cup water

Optional:  cut up potatoes, onions, carrots

Put pot roast in crock pot.  Add soup mix and water.  Add cut up potatoes, onions and carrots if desired.  Cook on low for 8 hours or high for 4 hours.

Fried Corn

In a large fry pan, mix one package frozen corn with 1/2-1 stick butter and 1 TBS sugar on medium heat until corn starts to brown very slightly.

Cranberry Salad

Grind up separately in a food processor:

1 bag cranberries

2 apples

1-2 oranges

Put processed fruits in a bowl.  Add:

1 can crushed pineapple (drained)

2 cups sugar.

Stir and let sit several hours or overnight.  Serve chilled.

Crescent Rolls

1/2  cup hot water (from tap)

2 pkgs yeast (4 1/2 tsp.)

1 TBS honey or sugar

2 eggs

1 cup sugar

1 stick melted butter

2 cups milk

Aprrox. 6 cups flour

Combine hot water with yeast.  Add honey or sugar.  Let sit to grow.  Melt one stick of butter.  In a mixing bowl, combine eggs, sugar, and the melted butter.  Heat milk on stove without stirring until just before it boils.  Let cool.  Alternate adding milk and flour to the egg/sugar/butter mixture.  Add yeast. Knead for 5 minutes in a mixer or 8-10 minutes by hand, adding flour as needed.  Let rise (covered) until dough has doubled in volume.

Apple Crumble

1-2 cans pie filling

1 cup flour

1 cup oats

1 cup brown sugar

1/2 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

1 stick melted butter

Put pie filling in a pie tin.  Mix all other ingredients in a bowl and spread evenly n top of pie filling.  Bake at 350 for 20-30 minutes.