• 1 cup milk
• 2 tablespoons white sugar
• 1 package active dry yeast (.25 ounce)
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup melted shortening
• 6 cups all-purpose flour
• 1 teaspoon salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

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• 1 package (8-oz.) large elbow macaroni
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 1 teaspoon sugar
• 1 (16-oz.) block white Cheddar cheese, shredded
• 1 cup (4 oz.) shredded Parmesan cheese
• 32 saltine crackers, finely crushed and divided
• 6 large eggs
• 4 cups milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter, melted
• ½ cup chopped pecans (optional)

1. Prepare macaroni according to package directions; drain and set aside.

2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add sliced onions and 1 tsp. sugar. Cook, stirring often, 15 to 20 minutes or until onions are caramel-colored.

3. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13- x 9-inch baking dish. Layer with remaining macaroni, onions, and cheeses.

4. Whisk together eggs and next 3 ingredients; pour over macaroni mixture.

5. Stir together remaining cracker crumbs, melted butter, and, if desired, pecans. Sprinkle evenly over macaroni mixture.

6. Bake at 350° for 1 hour or until golden brown and set. Let stand 10 minutes before serving.

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