CLUFF ROLLS

serves 8
INGREDIENTS:
1 dozen frozen rhodes dinner rolls, thawed
1/2 cup melted butter
3 cups canned parmesan cheese (such as Kraft)
1 teaspoon garlic powder
1 tablespoon parsley flakes

Preheat oven to 350 degrees.  Combine butter, cheese, garlic powder and parsley.  Roll each roll in this and place in a glass 9x13 casserole dish.  Bake for 12-15 minutes.

CUCUMBER DILL SALAD

serves 6
INGREDIENTS:
2 cucumbers
1 teaspoon salt
1 teaspoon white vinegar
½ cup mayonnaise
¼ cup sour cream
1 tablespoon chopped fresh or 2 tablespoons dried dill
freshly ground black pepper

Peel and slice cucumbers; put them in a glass bowl. Sprinkle with salt and vinegar. Cover. Let stand 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.

FRUIT SALAD WITH COCONUT

serves 8
INGREDIENTS:

1 11oz can mandarin oranges, drained
1 8oz can pineapple chunks, drained
1 large banana, sliced
1 large apple, chopped
1/3 cup golden raisins
¼ cup flaked coconut, toasted

In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.

SPINACH SALAD WITH MANDARINS

serves 6
INGREDIENTS:

1 bag baby spinach
1 cup mandarin oranges, drained
½ cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.  Season with salt and pepper.

CORN BREAD

serves 8
INGREDIENTS:
1 stick unsalted butter, chilled and cubed
2 cups yellow cornmeal
3/4 cup flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk (or use 1 tablespoon of lemon juice combined with whole milk to make 1 cup = 1 cup buttermilk)
1/3 cup sour cream
2 large eggs

Preheat oven to 400 degrees and grease a 9x9 baking dish. Blend the dry ingredients and add the butter. Cut in the butter using a fork or pastry cutter (or you can do it in your food processor) until the mixture resembles bread crumbs. Whisk the buttermilk, sour cream and eggs together. Add the dry ingredients and stir until moistened. Pour into dish and bake for 25 minutes. Let cool at least 30 minutes before serving or the bread will crumble if it is too warm when served. It is a nice moist corn bread.