Portugese Sweet Bread

2 envelopes yeast
½ cup warm water
¾ cup milk
4 eggs
1 cup sugar
1 teaspoon. salt
½ cup butter
1 teaspoon vanilla
7 c. well sifted flour

Mix yeast, water and a pinch of sugar in a small bowl and let stand until bubbly.
Put sugar, salt, milk and butter in a sauce pan. Heat until butter melts. Pour in large bowl and let cool until lukewarm. Beat eggs in small bowl until frothy. Add eggs, yeast mixture, butter mixture and three cups of the flour in an extra big bowl and beat until smooth. Add remaining four cups of flour, one at a time mixing well between each. Knead for 10 minutes. Place in buttered bowl, rolling dough so all is covered with the butter. Cover with a damp cloth and let rise for 2-3 hours until dough has doubled or tripled. Punch down and let stand 10 minutes. Divide in 2, put in greased pans.

Let rise two hours. Bake at 325 degrees for 55 minutes.

--Chrissie
St. Louis, MO

Josefinas

2 sticks (4 oz. each) butter
1 cup mayonnaise
2 cans (4 oz. each) diced green chilies, undrained
1 clove garlic, peeled and mashed
thinly sliced French bread or crackers
1 lb. Monterey Jack cheese, grated
paprika

Soften butter and blend with mayo. Food process chilies until smooth. Add chilies and garlic to mayo mixture. Spread on thinly sliced French bread or crackers of your choice. Top each with cheese and sprinkle with paprika. Toast under broiler until melted and browned.
This spread can be refrigerated indefinitely.

Yield: 3 cups spread

Mexican Cornbread

1 lb. hamburger
1 large onion
1 large can cream style corn
1 cup milk
2 eggs
1/2 cup oil
1 cup cornmeal
1 T salt
1/2 tsp baking soda
1-5 jalapeno peppers
1/2 pound longhorn cheese, grated

Brown hamburger and onion. Drain the grease. Mix corn, eggs, milk, cornmeal, oil, salt, baking soda, and peppers. Pour half of it into a greased 9x13" pan. Spread hamburger and grated cheese on top. Pour the rest of the batter on top of the hamburger and cheese. Bake 45 minutes at 350 degrees.

--Bert
El Dorado, KS