Kelsey's Belgian Waffles

1 c. buttermilk
2 egg yolks
1 tsp. vanilla extract
1/4 c. butter, melted and cooled
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 egg whites

Preheat waffle iron.

In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and cinnamon. Stir into the buttermilk mixture.

In another mixing bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon waffle batter onto the hot waffle iron, and cook until golden brown. Serve with fresh whipped cream and fresh fruit.

Lion House Pie Dough

Richelle Lindstrom, Centennial, CO

1 cube butter
2/3 C shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
3 C flour
1/2 C cold water

Mix and cream the fats.  Add sugar, baking powder, salt and dry milk.  Add 1/2 the flour.  Add water and remaining flour.  Fork dough thoroughly.  Bake at 375 for 12-15 minutes.  (Makes a top and bottom pie crust)  [When using this dough for the Pot Pie recipe bake the base pastry for 10 minutes at 375 before adding filling.  Fit top pastry and cook as directed for pot pie.]

Turkey/Chicken Pot Pie

Richelle Lindstrom,  Centennial, CO
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste

Melt butter in pan over medium heat, add flour to make a paste.  Slowly whisk in milk.  Stir sauce until thickened (may need to increase heat).  Add whatever spices you'd like.  The original recipe doesn't call for any, but it at least needs some salt and pepper.  We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.] 
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately.  [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry.  Place pastry on top, fork edges and middle.  Cook for 25-30 minutes or until golden brown at 350.  Cool 10 minutes to let inside firm up.

Belgian Waffles

1 pkg. yeast 
1 t. sugar 
1/2 c. warm water 
2 c. warm milk 
2 eggs 
1/2 c. butter, melted 
2 c. flour 
1 t. salt 
1/8 t. baking soda 
In large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in milk, eggs, and butter. Combine the flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, and 45 minutes.

Bake in a preheated waffle iron until golden brown. 
Makes around 7 waffles. 

Famous Senate Bean Soup

1 lb Dry Navy Beans

1 Meaty Ham Bone

1 c. chopped onion

2 garlic cloves, minced

1 c. chopped celery

2/3 c. potato flakes (I don't use this, it makes soup too thick)

1/4 c. parsley

1 1/2 t. salt

1/2 t. pepper

1 t. nutmeg

1 t. oregano

1 t. basil

1 bay leaf

In large pot, cover beans with 6-8 cups of water.  Bring to boil and cook 2 minutes.  Remove from heat and cover; let stand at least one hour (longer is better so beans begin to soften).  Drain, add 2 quarts of water and the ham bone.  Bring to boil again and simmer about 1 1/2 hours, until beans are tender.  Add remaining ingredients and simmer another 20-30 minutes.  Remove ham bone and trim off meat.  Add meat back into soup and serve.  Leftovers can be frozen.

Navajo Tacos (scones)

1 pint buttermilk
1 package dry yeast
1/8 cup warm water
1 1/2 TBSP sugar
1 egg
1 1/2 TBSP oil

Mix above ingredients together, then add the following:

2 cups flour
1/4 tsp. baking soda
1 3/4 tsp. salt
1 1/2 TBSP baking powder

Mix together, then add 2 more cups of flour. Let rise until double. Fry as scones.

Suggested toppings: Seasoned ground beef, chili, refried beans, shredded cheese, shredded lettuce, sour cream, guacomole and salsa. Enjoy!

Onion-Cheese Bread

1/2 cup chopped onion
1 Tbs oil
1 beaten egg
1/2 cup milk
1 1/2 cup Bisquick
1 cup grated Velvetta cheese
1 Tbs poppy seed
2 Tbs melted butter

Cook onion in oil until tender and light brown. Combine egg and milk. Add to Bisquick mix and stir only until moistened. Add onion and 1/2 cup cheese. Spread dough in greased 8 x 1 1/2" round pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over top. Bake at 400 degrees for 20-25 minutes. Serve hot.