Shallowford cookery

1 pound ground beef 2 teaspoons salt 1% tablespoon pine nuts 1 large onion chopped 1% ounce cream cheese and 1% packages frozen 1 carton plain yogurt Parker House Rolls (mixed together) % teaspoon black 3 dashes cinnamon pepper Brown beef and onion, add pine nuts, cinnamon, salt and pepper and fry 5 minutes more. While warm, add yogurt, cream cheese and lemon juice and mix throughly. Cut defrosted rolls in half and roll two inches in diameter and add 1 teaspoon of meat mixture to center of roll. Let rise again (about 99 minutes) and bake at 400 degrees about 25 minutes or until brown. Jigsaw Sandwiches [illustration: Jigsaw Sandwiches preparation instructions] Note: For good looking sandwiches with smooth edges, freeze bread first, then cut while frozen. Cut equal number of circles of white and whole wheat bread. With hole of doughnut cutter, cut tiny circles from center of rounds. Fit the tiny whole wheat circles in the holes of the large white ones and vice versa. Stripes - Cut rounds in three stripes, making center stripe widest. Fit together, alternating white and whole wheat stripes; hold together with small amount of filling. Filling: 1 Tlb. Horseradish 1 Tlb. prepared 2 4% oz. cans deviled ham mustard 3 tlbs. chopped stuffed Bottled hot pepper olives Sauce to taste 1 8 oz. pkg. cream cheese Beat softened cheese in mixer and all the rest of ingredients. Spread on bread or use for a ham ball. Spinach Pies Use 14 frozen Parker House Rolls, (defrost rolls about one hour before using). 2 boxes frozen chopped 2 tablespoons pine spinach nuts 1 bunch parsley 3 lemons % bunch green onions or 1/8 cup olive oil one large onion 1% teaspoon salt 1% teaspoon dried mint 1 teaspoon pepper (use fresh if you have it) Defrost spinach the night before. Squeeze water out of spinach. Chop parsley and onions fine. Combine all ingredients. Roll defrosted rolls thin, about 4% inches diameter. Put about 2 tablespoons of spinach mixture in center of each roll. Bring corners to center; seal together. Grease cookie sheet with olive oil. Place pies about % inch apart. Let rise about 30 minutes. Bake 400 degrees until brown, about 25 minutes. Barbecue Muffin Cups %, 1b. hamburger 2 tablespoons brown % cup barbecue sauce (Heinz) sugar 1 tablespoon minced instant 1 can flakey biscuits onion 3/4 cup shredded sharp cheddar cheese Brown hamburger and drain it. Add barbecue sauce, onion and brown sugar. Press % of a biscuit into small ungreased muffin cup, making sure dough goes up edge of cup. Spoon mixture into cups and sprinkle with cheese. Bake 400 degrees for 10-12 minutes. This is a good supper meal. Use whole biscuit for larger muffin cups and serve with a salad. Lebanese Bread 5 cups Gold Medal Plain 1 Yeast cake Flour (dipping method) 1 teaspoon salt 2% cups lukewarm water A pinch of sugar (110 to 115 degrees) Pour % cup of lukewarm water into small bowl. Sprinkle it with the yeast and sugar. Set aside for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place (such as a turned-off oven) for 5 minutes. In a deep bowl, combine the flour and salt. Make indenture in center and pour in the yeast mixture, plus 2 cups of remaining water. Gently stir in the center ingredients together, then incorporate the flour, until it is well combined. Mix well to form a dough that can be gathered into a compact ball. Place dough on lightly floured surface and knead for about ten minutes. Shape the dough in a ball and place it in a lightly oiled bowl. Lightly oil the top and drape a towel over it. Set aside in a warm place for an hour, or until it doubles in bulk, (if kitchen is cold, rising may take longer). Punch it down with your fist and divide it into 7 equal pieces, dipping hands into flour to keep from sticking. Cover with cloth and let rise 15 minutes.