Yoghurt vegetable soup served cold

1.5 litre of the natural yogurt (without the sugar)
6 radishes
1 cucumber
2 beets
a few twigs of chives
a few twigs of parsley leaves
salt, pepper

Peel the Cucumber and along with the purified radish to cut up into the small bone. Exactly to clean beets, to skin and to grate about thick meshes. Finely to chop chives up. To combine vegetables and the yoghurt, to season to the taste with the salt and pepper. To take per hour to the refrigerator. To give decorated with parsley leaves.

Pizza Roll-Ups

Ingredients:
1 loaf frozenFrench bread dough or 1 loaf italianbread dough or 1 loaf all purpose bread dough
1 lb lean ground beef or 1 lb turkey
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated part-skim mozzarella cheese
1 teaspoon Italian herb seasoning
1 tablespoon fresh parsley , chopped
4 cups italian tomato sauce

Directions:
1.Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
2.Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
3.Spoon filling evenly onto dough, slightly pressing filling into dough.
4.Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
5.Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
6.Preheat oven to 400°F.
7.Let roll-ups sit for 10 minutes.
8.Bake for 20-25 minutes or until golden.
9. Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
10.Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
11.To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
12.Serve with warmed Italian tomato sauce.

Prep Time:50 mins

Oatmeal Crispies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup shortening

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

In a large mixing bowl, cream shortening and sugars. Add eggs, one at a

time, beating well after each addition. Beat in vanilla. Combine the oats,

flour, baking soda, salt, nutmeg and cinnamon; gradually add to creamed

mixture.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten

with a fork. Bake at 350° for 10-12 minutes or until lightly browned.

Remove to wire racks to cool. Yield: 5-1/2 dozen.

Carole's Note: Using my cookie scoop and pressing down with a fork

produced 72 equal sized cookies.

Source:

"Taste of Home Great American Cookout"

Copyright:

"©2007 Reiman Media Group, Inc."

Yield:

"5 1/2 dozen"

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NOTES : My husband, who normally isn’t fond of oatmeal, thinks

these old-fashioned cookies are great. With a hint of

nutmeg, their aroma is wonderful as they bake—and they

taste even better!