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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
SPOON ROLLS

1 package dry yeast
2 cups warm water
1 1/2 sticks margarine
1/4 cup sugar
1 egg
4 cups self-rising flour

Dissolve yeast in warm water. Add margarine, sugar and egg, blending well. Stir in flour until well blended (dough will be soft). Spoon dough into greased muffin tins, filing half full. Bake at 400 degrees for 15 minutes or until golden brown. (Dough can be covered and refrigerated for several weeks and used as needed.) Makes about 2 dozen.





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