Tammy, here are a couple: Hot Dill Potato Salad (From Shirley Miller) 1T butter 1T flour 1/2tsp salt 1/2tsp dry dill weed 1c milk 1/2c mayonnaise 2T minced onion 4c potatoes, cooked, peeled & diced Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F These are the best dill pickles I have ever had, and no canner needed! The recipe is from a friend of mine on the Cooking Forum. Dill Pickles\-Chase (Sharon) INGREDIENTS: 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS: 1.Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. 2.In a large pot over medium\-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. 3.In each jar, place 2 half\-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Sharon's notes: Here is more information about Dills than you ever wanted! I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee! I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6\-8 dills(cukes) per 1 quart jar, depending on size. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Salmon Balls in Dill Sauce Oil 2 scallions, minced 1 15\-1/2 oz can salmon, drained and flaked 1 c dried bread crumbs 1 T lemon juice 1 egg 8 oz sour cream Pepper Dill weed 1 c chicken broth Parsley for garnish Heat 1T oil in skillet over medium heat, add scallions and cook until tender. Remove to large bowl, add salmon, bread crumbs, lemon juice, egg, 1/4c sour cream, 1/4tsp pepper and 1/4tsp dill weed. Mix well, shape into 2 inch balls. Heat 2T oil in same skillet, over medium heat. Brown salmon balls, transfer to plate. Pour oil from skillet, add chicken broth, bring to boil, lower heat, stir in remaining sour cream, remaining dill weed and pepper. Return salmon balls to sauce and heat through. Serve hot. Makes 5 main dish servings or make balls one inch diameter for a wonderful appetizer! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are from the same person as the pickles. They are a little "putzy" bit sooooo good! Spanikopita 16 oz Phyllo Dough,thawed in the fridge for 24 hours 10 oz Frozen Spinach,thawed and drained of all liquid 3/4 lb Feta Cheese, 375 Grams 1/2 lb Cottage Cheese,pressed and drained about 1 cup 1/4 lb Cream Cheese,softened 3 Eggs 1/4 cup Fresh Dill,Chopped Fine Salt Pepper Nutmeg 3/4 cup Butter,melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter. Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake. These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor. (Sharon Howard) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Greek Country Salad 2 c torn romaine leaves 1/2 medium red onion, thinly sliced 1 medium tomato cut in wedges 1/2 medium cucumber, thinly sliced 1/2 medium green pepper, seeded and thinly sliced 12 pitted black olives, sliced 1 T extra virgin olive oil 2 tsp capers, drained & rinsed 1 tsp white wine vinegar 1 tsp fresh lemon juice 1/2 tsp chopped fresh dill 2 oz feta cheese, crumbled In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled. In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately. That ought to use up some of that dill! LOL Linda

Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Here's what the link says: More From The Birmingham News : Subscribe To The Birmingham News TV chef Paula Deen to appear at luncheon, bake sale Wednesday, October 19, 2005 JO ELLEN O'HARA News staff writer Paula Deen was a star with a lot of people before she ever saw the bright lights of Hollywood and took a role in "Elizabethtown," now showing at local theaters. Deen, who is currently enjoying the status of the Food Network's most popular personality, stays busy with her two restaurants in Savannah, her TV shows on the Food Network, her magazine that should premier next month, and her busy speaking schedule. She will be in Birmingham Nov. 17 for two appearances, both benefits for Hannah Home Shelby County. The first is a ladies luncheon and holiday bake sale at The Club at 11:30 a.m. Patsy Riley, wife of Gov. Bob Riley, will be among the guests at the luncheon. The luncheon, themed "A Recipe for Hope featuring Paula Deen," will be $50 per person. All attending will receive the first issue of her magazine, Cooking with Paula Deen. The magazine is being published by Birmingham's Hoffman Media. That evening Alagasco will present a cooking demonstration by Paula Deen, who will be assisted by Birmingham chef Clayton Sherrod. The cooking demonstration will be from 6 until 9 p.m. at Metropolitan Church of God at 2800 Metropolitan Way. Tickets are $75 per person. There will be open seating. Box suppers are available for $10 each. Doors open at 5 p.m. All those attending the evening presentation will receive a copy of Deen's latest book, "Paula Deen and Friends." For lunch and evening tickets or lunch tickets only contact Mrs. John Moore, 3352 Afton Lane, Birmingham, 35242. For evening tickets contact Mrs. Robert Alden at 3329 Afton Lane, Birmingham, 35242. Checks should be made payable to Hannah Home Shelby. For more information, call 678-8331, ext. 238. Deen, who began her career in food in the '90s when she prepared sack lunches that her two sons delivered in Savannah. It was through this venture that she named her business "The Bag Lady." While she had suffered for some years with agoraphobia, she overcame this and opened The Lady and Sons restaurant in Savannah. That business today has thrived with a lot of work on the parts of Deen and her two sons, now in their 30s. Last year she and her brother, Bubba, opened another restaurant near Savannah, called Uncle Bubba's Oyster House. She remarried in 2004 to Michael Groover, a tugboat pilot in the Port of Savannah. She has received many awards for her entrepreneurial accomplishments in the past decade. She has a small role in the current film, "Elizabethtown," where she plays the role of a strong aunt in a quirky family.

Clax, pumpking cheesecake is one of my absolute favs. You will definately have to try it. It is delicious! IChick, I will be cutting and pasting and trying your award winning recipe. Raisin wives! Yup. That is what was posted. I live in the raisin capital of the universe. When I first moved here, they said they grew raisins. I said, grapes. They said, no raisins. I gave up after that. We supply about 1/3 of all the food for the US, within the borders of our county. BIG ag area. Lots of stone fruit, melons, nuts, grapes, raisins and wine! Not to mention turkeys, chickens, eggs, beef and milk. Recipes--BTW, although I submitted this pie crust recipe and this is the one I made (it is easy), I have moved on and have another favorite one that is far better than this one. Makes three pie crusts 1 ½ Cups Crisco (regular, not butter flavored) 3 Cups All Purpose Flour 1 Egg 5 Tablespoons cold water 1 Tablespoon white vinegar 1 Teaspoon salt In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about three or four minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add up to five tablespoons ice cold water, 1 tablespoon of white vinegar and 1 teaspoon salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form three even sized balls of dough and place each into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If needed immediately, put in freezer for 1520 minutes to chill. When ready to use the dough to make a crust, remove from freezer and thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way to the end. Sprinkle some flour over the top of the dough if it gets sticky. If the dough is sticking to the counter top, use a metal spatula and carefully scrape it up and flip it over and continue rolling until it is about ½ inch larger than your pie pan. With a spatula, lift the dough carefully from the surface of the counter onto the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Pie crust is ready to bake or fill. Coconut Oatmeal Pie Heat oven to 350 degrees 2 Eggs 1 Cup sugar ¾ Cup oats ¾ Cup corn syrup ¾ Cup plus 1 tablespoon melted butter 1 Cup coconut 1 Tablespoon vanilla Pinch salt 1 9" unbaked pie shell Chocolate (optional) Beat eggs and sugar until thick (3 minutes). Add salt, syrup, butter and vanilla. Stir in coconut, oatmeal. Pour into pie shell. Bake at 350 degrees for 45-55 minutes. If desired, drizzle melted chocolate over the top of the pie. Best served warm with vanilla ice cream. Auntie Floras Raisin Pie (This truly was my Aunt Flora's recipe) Heat oven to 425 degrees 2 Cups raisins (I like to use the flame seedless raisins) 2 Cups water ½ Cup white or brown sugar 2 Tablespoons cornstarch ½ Cup finely chopped nuts 2 Teaspoons grated lemon peel (Meyer lemons are great) 34 Tablespoons lemon juice 1 Cup pineapple pieces (cut to small bite size) Sugar and cinnamon sprinkle (if desired) Heat raisins in water to boiling and cook five minutes. Stir together sugar and cornstarch. Stir into raisin mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in nuts, pineapple, lemon peel and juice. Pour hot filling into pastry lined pie pan. Cover with top crust. Make slits in the top crust (or can do a lattice crust). Seal and flute. Sprinkle with sugar and cinnamon mixture if desired. Place on cookie sheet to catch any spills! Cover edge with 23 inches of foil. Remove foil last 15 minutes of baking. Bake 3040 minutes at 425 degrees until brown and juice begins to bubble. Best served warm. Hopefully, the board police won't remove this! Enjoy!