Williams Family Cookbook

from the Slaterville Cookbook Ingredients 1 tbsp dry yeast  1 1/2 cups water  1 tbsp sugar  3 1/2 cups flour plus about a half-cup more for kneading.  1/2 tsp salt  3 tbsp oil  1/4 tsp garlic powder (option)  Directions  Dissolve yeast in water. Add sugar. When it begins to grow bubbly add flour, salt, and oil. Mix well and knead on a floured surface until smooth. Let rise until double. This will make 2 medium-sized pizzas, cookie sheet size. Divide dough and spread on cookie sheet. Spread sauce. Top with whatever you desire. Bake at 425 for 15-20 minutes.

from the Slaterville Cookbook Ingredients 3 cups flour  1 1/3 cups shortening  1 tsp salt  1/3 cup hot water from tap Directions Mix all ingredients and roll out quickly so that mixture does not get cold. 3 cups of flour for 2 2-crust pies. 

from the Slaterville Cookbook Makes 4 dozen cookies. Ingredients 3/4 cup shortening  1 cup sugar, plus extra for rolling the cookies  1 unbeaten egg  1/4 cup honey  2 cups flour  1 tsp cinnamon  2 tsp baking soda  1/2 tsp salt  Directions  Preheat oven to 350. Cream 1 cup sugar, shortening, egg, and honey. Sift together flour, cinnamon, baking soda, and salt. Combine creamed mixture and dry ingredients well. Form teaspoons of dough into balls. Roll in granulated sugar. Drop on ungreased cookie sheet 2 inches apart. Bake for 12-15 minutes. Do not flatten balls. They flatten as they bake. We like to use this dough for children to shape like clay and design their own special cookies. They do spread as they bake so allow for that when you shape them. 

from the Slaterville Cookbook Ingredients: 2 cups brown sugar  2/3 cups cooking oil  3 eggs  1 tsp vanilla  2 tsp baking powder  1/2 tsp salt  1/4 tsp baking soda  2 1/2 cups flour  1 package butterscotch chips  1/2 cup chopped nuts  Directions:  Preheat oven to 350. Beat together the first three ingredients. Add vanilla, baking powder, salt, baking soda, and flour and mix well. Stir in butterscotch chips and chopped nuts. Bake on large greased cookie sheet with sides, for 20-25 minutes.

from the Slaterville Cookbook Ingredients: 1 lb ground beef  1 medium onion, chopped  About 2 tbsp chopped green pepper  1 cup uncooked rice  1 quart tomato juice (plus maybe a little extra)  Salt and spices, to taste  Directions: Brown ground beef in large skillet. Drain off fat. Add onion and green pepper, let onion and pepper cook slightly. Then add rice and stir well. Pour tomato juice over the beef and rice, let simmer until rice is tender. As it cooks season to taste with salt, garlic powder, pepper, and chili powder. You may need a little more tomato juice depending on how dry or moist you like it.

from the Slaterville Cookbook Ingredients 4-5 medium potatoes in small cubes  1 medium onion, chopped  1 stalk of celery, chopped  1/2 to 1 cup of cream  Salt and pepper to taste  Garlic powder (optional)  Directions Cover first three ingredients with water in saucepan and boil until potatoes are slightly mushy. Add 1/2 - 1 cup of cream, salt to taste, dash pepper, and dash of garlic powder if desired. Variations: Add cup of corn for corn chowder. Add bacon fried, crisp and crumbled.  Add 1/2 can tuna.  Add grated parmesan cheese.