Easy Rolls

3 1.2 C. warm water1 C. vegetable oil

3/4 c. sugar

6 Tbsp. dry yeast

3 eggs, beaten

10 1/2 c. flour

1 Tbsp. salt

Mix water, oil, sugar and yeast and let rest for 15 min. Add eggs, flour, and salt. Roll out and cut into rolls. put on greased pan; let rise 15 min or until well risen. Bake at 425 degrees for 10 min. Yeild 30 rolls.

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Chicken Enchilladas

1 whole chicken
12 flour tortillas
1 2.5 oz can diced olives
1 2.5 oz can diced green chilies
¼-1/2 c. onions
1 10oz cream of chicken
1 5 oz. salsa
½ cup water
2 cup grated cheese

Bake or boil chicken and pull apart. Mix in the olives, green chilies, and dice onions.

Create sauce with cream of chicken soup, salsa, water and grated cheese. Mix in with the chicken mixture but save a little for the top. Sprinkle with cheese.

Bake at 325 for 30 mins. covered, 10 min. uncovered. Let stand and serve.

Beverly Beef Stew

Beverly Beef Stew

1 lb. stew meat sprinkled with meat tenderizer
Layer of carrots, celery, onion, potatoes
Add 1 can tomato soup, salt and pepper
2 cans water
2 Tbs. sugar
2 T. tapioca

Pour over meat and cover with foil
Bake 325 for 40 mins.
Can simmer all day in crock pot.

Mar-a-Lago Key Lime Pie from Oprah

Mar-a-Lago Key Lime Pie
Recipe created by Jeff O'Neill

This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida.
Ingredients:
Serves 8Graham Cracker Crust:
· 3/4 pound graham crackers
· 4 Tbsp. granulated sugar
· 2 sticks melted butter
· 1/4 tsp. sea salt
Filling:
· 4 egg yolks
· 1 can (14 ounces) condensed milk
· 2/3 cup fresh Key lime juice
· 1 lime , grated zest
Topping:
· 1 cup heavy or whipping cream , chilled
· 2 Tbsp. confectioners' sugar
· 1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.