LION HOUSE: SARAH SALAD

My Mom and I could hardly believe that we didn't have this recipe on here!! Whoops!! Please forgive us. This is one of our faves.

1 head iceberg lettuce, chopped
3 strips bacon (fried and diced)
5 oz frozen peas
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 oz. Swiss cheese slices, cut in strips
2/3 cups chopped green onion
1/4 cup Mayo
1/4 cup Miracle Whip

Put lettuce in a bowl and sprinkle with sugar, salt, and pepper. Run hot water over frozen peas and drain. Add peas, cheese, onion, mayo, and Miracle Whip (these ingredients can be layered with the mayo/Miracle Whip spread on last then covered and refrigerated overnight.) Toss and garnish with bacon. Makes 8 servings.

LION HOUSE: ROLLS

I've always stuck to my roll recipe (Lightest Hot Rolls) because they are a family favorite and I know how to make them. Last night I made Lion House Rolls and they were great for a change. Here is the recipe.

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer combine yeast and water. Let stand 5 minutes. Add sugar, butter/shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Kitchenaid mixer to knead for me.) Return dough to an oiled bowl and cover and let rise until doubled, about 1 hour.

Separate dough into two portions. Roll out each portion into a circle and cut into 12 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2 dozen rolls.

LION HOUSE: CREAMY CHICKEN NOODLE SOUP

This soup is creamy instead of brothy. I love it and it's so easy to make.

2 teaspoons (or cubes) chicken bouillon
4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (if you need it)
2 cups cooked diced chicken
4 cups cooked egg noodles

Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.