Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson

Macaroons

From Amanda Jensen (Dec 2006)

2 2/3 cups firmly packed coconut
2/3 cup sugar
1/4 cup flour
4 egg whites (beat till soft peaks form, with sugar)
1 t vanilla
1/8 t almond extract (or use more for stronger flavor)

Preheat oven to 325°F. Beat egg whites and sugar and extracts till stiff. Stir in flour and coconut. Form into balls, or just spoon (about 2 T size) on to parchment paper or foil lined or sprayed cookie sheets. Bake until they are slightly browned on the outside. Baking time varies with size of cookie, but about 15 – 20 minutes. Watch them the first time.

Can also dip 1/2 in melted chocolate

Broccoli Salad with dressing

Dressing: (for 2 bunches of broccoli)

1/3 cup canola oil
1/3 cup plus 1-2 T. rice wine vinegar
1/4 cup sugar
1 t. celery seed
1/2 t. salt dash garlic powder
1 t. onion powder (optional)

Shake above ingredients till mixed well and pour over 1 large bunch chopped broccoli, and 1 lb. mushrooms, cut in large pieces. chopped green onions and red pepper are optional.
Marinate for one hour.

The original recipe called for 1 cup oil and 1/2 cup vinegar and 1 cup sugar but I like it lighter.

Submitted by Janice Robinson