MyRecipeBox

   AUNTIE JULIE’S STRUDEL DOUGH: 2 C Flour 1 Tsp Salt 2 Tbsp Melted Butter 1 Egg ¾ C Warm Water USE THIS APPLE FILLING: 5 Granny Smith Apples, peeled, cored and sliced ¾ C Sugar  1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled OR THIS CHEESE FILLING: 32 Oz. Cottage Cheese ¾ C Sugar 1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled DIRECTIONS: Mix all ingredients together with a fork. On a floured surface, knead with more flour approximately 10 minutes. Put back in bowl. Cover and let rest for 30 minutes. Roll into large circle, hand stretch as thin as possible without tearing. Add filling; roll up, place on baking pan. Bake 45 minutes at 350°F. Turn out onto new pan immediately. Serve warm.  Gluten Free Alternative: Use 1 C Almond Flour plus 1 C AP Gluten Free Flour. Knead for a couple of minutes gently. Bake 30 minutes instead of 45.

   A much requested favorite at all picnics. This started out as my Mother's Ranch Salad and gradually became completely different, by the use of various ingredients, until it became my Frito Salad. A special thanks goes out to my BFF Jenn Douma for helping to create this throughout the years. Ingredients: 2  Bags (or equivalent thereof)   Mixed Salad Greens (I use red leaf lettuce and romaine) 1  32-ounce can Diced Tomatoes, drain, reserving liquid (or 4 Cups fresh, diced) 2  4-ounce cans Diced Green Chilies, drained 1  6-ounce can Black Olives, drained and diced 1  32-ounce can Chili Beans, undrained 1  32-ounce bottle Catalina Salad Dressing (or make your own) 1 pound Shredded Sharp Cheddar Cheese 2  15-ounce bags Frito Lay Brand Corn Chips, crushed 1  Large Purple Onions, sliced in rings Directions: Layer items listed in order given, reserving liquid from tomatoes, if any. When bottle of Catalina is adde...