Springtime Strawberry Punch
3 6-oz. cans frozen lemonade concentrate
1 qt. ginger ale
1 10-oz. pkg. frozen strawberries

Make lemonade according to directions on can; add ginger ale and strawberries. As a variation, use pink lemonade, raspberry Diet Rite, and frozen raspberries.

Dill & Onion Bread
1 pkg. dry yeast
1,4 c. warm water
1 c. small-curd cottage cheese
1 Tbsp. butter or margarine
2 Tbsp. sugar
1 Tbsp. dried onion flakes
2 Tbsp. dill seed
1 tsp. salt
1,4 tsp. baking soda
1 egg
2 1,2 c. flour

Soften yeast in warm water. Heat cottage cheese; cool to lukewarm and add butter. In a large mixing bowl, combine cottage cheese mixture, softened yeast, sugar, onion, dill, salt, baking soda and egg. Mix well. Add flour gradually, to form a stiff dough. Beat well, cover and let rise in a warm place for 1 hour or until doubled in size.

Punch down dough and turn into a large 2-qt. dish sprayed with non-stick cooking spray. Let rise in a warm place another 45 minutes. Bake at 350 for about 45-50 minutes or until golden brown. Remove from oven and brush with a little butter and sprinkle with salt.

Heavenly Trifle
1 pkg. cook-and-serve vanilla pudding
1 pt. strawberries, blueberries or raspberries
milk to prepare pudding
1 container heavy whipping cream
sugar to taste
1 pound cake (store-bought or homemade)

Prepare pudding and remove to countertop. Place a piece of plastic wrap directly on surface of pudding to prevent "skin" forming. Cool to room temperature. Whip cream with sugar to taste until fluffy. Fold whipped cream into pudding until blended. Cut pound cake into 1,2" slices. In trifle dish or other glass container, layer pound cake, pudding mixture and fresh berries. Repeat until pudding and cake are gone. Top with berries. Refrigerate.

Orange Marmalade Bread
2 c. sifted flour
2 tsp. baking powder
1,2 tsp. salt
1,2 tsp. baking soda
1,2 c. chopped walnuts or pecans
1 egg
1 c. orange marmalade
1 Tbsp. lemon juice
1,2 c. evaporated milk
1 Tbsp. melted butter or vegetable oil

Combine flour, baking powder, salt and soda in a medium-sized mixing bowl. Stir in nuts, then make a well in the center. Beat the egg just slightly in a small mixing bowl, and blend in marmalade. Stir lemon juice into evaporated milk, then blend with egg mixture. Stir in melted butter and pour mixture into dry ingredients, mixing only until flour is dampened (batter will be lumpy). Turn into a well-greased 9"x5" loaf pan. Bake at 350 until a toothpick in the center comes out clean, about 40-45 minutes. Let cool in pan 5 minutes, then remove and cool on rack. This is great toasted!

Grandma's "Orange" Chicken
a few dashes garlic salt
flour to coat chicken
1 cube chicken bouillon
boneless, skinless chicken breasts
fried chicken seasoning to taste
butter or olive oil
1 c. water

Sprinkle chicken breasts with garlic salt and fried chicken seasoning to taste, on both sides. Dip in flour and brown in butter or oil in skillet. Dissolve chicken bouillon in water. Add to chicken. Cover and steam for 2 hours. Makes a very flavorful, tender chicken dish.

Chicken Cashew Casserole
Presented by The Parsley Pot, Ashland
2 c. cashew pieces
1 medium onion
3 Tbsp. lemon juice
1 8-oz. can mushroom pieces, drained
crushed potato chips
2 c. cooked chicken, cut in large pieces
1 1,4 c. mayonnaise
2 cans cream of chicken soup
3 c. celery, chopped coarsely (optional)

Combine all ingredients except potato chips and place in a an ungreased 9"x13" baking dish. Crush potato chips and sprinkle on top. Bake at 350 for 45 minutes to 1 hour. Serves 6-8.

Flaky Pastry (Pie Crust)
2 1,4 c. sifted flour
1 c. shortening
1 tsp. salt
1,4 c. cold water

Mix flour and salt. Reserve 1,4 c. Cut shortening into remaining flour mixture. Mix water with 1,4 c. flour to form paste. Add to shortening/flour mixture. Mix and form ball. Yields 2 9" pie crusts.