Some of Jasper's favorite recipes:

Quiche

By: Virgi Sander, TEEA
1 dozen scrambled eggs
1 lb. cheese shredded
or 1 lb. crumbled (precooked)
sausage
1/3 of box of chopped
spinach
1/2 tsp salt & a small
amount of milk

Mix all together in bowl, add 1/2 tsp of salt & more cheese if you like. Spray with Pam 9 x 13 or smaller container. Bake at 350 until toothpick inserted in middle comes out clean.

My Mother's Dressing

By: Sherry Nichols
1 lg. hen or chicken
2 lg. Skillets cornbread
(Martha White's yellow
cornbread mix)
6 slices light bread
4 cups chicken broth
2 cups cooked rice
2 cups Season's Blend
6 raw eggs (beat until fluffy)
Tony Chachere's to taste
Pepper and salt to taste

Boil hen until tender, remove from broth and debone. Boil Season's Blend in enough water to cover; cook until tender. Crumble cornbread and light bread in a large pan.

Add deboned chicken and broth from chicken; mix well. To this add eggs, rice, and seasoning to taste. Mix well. Taste, be sure it is well seasoned. Bake in a large pan at 400º for about 1 hour or until golden brown.

Quick Apple dumplings

By: Ralph Nichols
3/4 cup Sugar
1/2 tsp cinnamon
1 stick oleo (melted)
1 lg. apple, peeled
1 can cresent dinner rolls
6 oz. Sprite

Slice apple into 8 pieces. Roll apple pieces in cresent roll beginning at large end. Place in baking dish. Pour sugar, cinnamon, and oleo mixture over rolls. Pour 6 oz. of Sprite over rolls. Bake at 350º for 45 minutes.

Di's Rolls

By: Dianne Miller Glover

Step 1: 1-1/2 cups warm water, 3 Tbsp. yeast, 1 Tbsp. sugar. Stir together in mixing bowl.

Step 2: 1/2 cup milk and 1- 1/2 cup water, 1 cup sugar, 2 tsp. salt, 3/4 cup butter. Warm and stir together in sauce pan. Step 3: 3 eggs, 8 cups flour.

To step 1, add step 2, then eggs, then flour. Mix until smooth. Let rise until doubled (about an hour), then knead down and pinch off rolls. Put in greased pan and let rise again until doubled, another hour.

Bake at 425º for 12 to 15 minutes.

These are the rolls Di serves when she caters at the Pavillion in the Pines on U.S. Highway 96 N. and they are her most requested recipe.

Pumpkin Bread

By: Mildred Corbett
1 large can (30 oz.) pumpkin
pie mix
1 egg, beaten
2 (1 lb 1 oz) boxes nut bread
mix

Empty pumpkin pie mix into large mixing bowl. Stir in egg. Add bread mix, one box at a time, mixing thoroughly until smooth. Bake at 350º: 2 large pans for 50 min. or 4 small pans for 40 min. If you can't find nutbread mix, use cranberry quick break mix plus 1 cup chopped nuts.