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Good & Easy Lentil Soup

2 c  ( 1 bag)  Lentils & just enough water to cover

1 Tbl Olive Oil


1 Onion

2-3 Carrots

2-3 stalks Celery


Spinach, Potatoes,  or any other vegetables you like)

1 carton Vegetable Stock

1 tsp Salt

1/2 tsp Pepper

1 Tbl Italian seasoning

(optional: 1 Bay Leaf)

Simmer Lentils in water on low,while preparing vegetables. Chop veggies & sauté in olive oil in frying pan for abt 5 - 8 min.

Add vegetables, stock & seasonings to Lentils, then simmer 1 hr, or until lentils are tender.

Serve with garlic bread as shown - or cornbread, rolls, or any other  bread you like.


Spinach Quiche
1 Unbaked Deep-dish Pie Shell
6 or 7 Lg Eggs
1/3 c Sour Cream
1/4 c Shredded Cheese
2 Green Onions; chopped
1 pkg Frozen Spinach; thawed & drained; (squeeze out excess water)
1/2 tsp each Salt and Pepper
Whisk together eggs, sour cream, salt, pepper, cheese & chopped onions. Stir in spinach.  Pour into pie shell.  Bake at 350 degrees F for 45 to 55 min or until set & knife inserted halfway between center & edge comes out clean.  Cool slightly before serving.

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Unleavened Honey Shortbread

Grandma's Yeast Rolls

- Stir together:

1/2 c warm Water

2 Tbl Sugar (I used 1 Tbl Truvia)

1 packet Quick/Rapid Yeast

Let sit 5 minutes

- Add:

1/2 c Whole Milk (or 1/2 c water + 2 Tbl Powdered Milk)

1 tsp Salt

1/4 c Cooking oil

Stir to combine.

Add: 2 1/2 c Flour

- Mix together until a dough forms, then knead for 5 - 10 minutes, adding a bit of flour if needed until smooth & elastic, springing back if poked.

- Oil dough ball & place in clean bowl. - Cover and let rise for 1 hour.

- Punch down, reform ball, cover & let rise 30 minutes.

- Punch down and divide dough into 12 pieces as equal as possible. Make each into an individual roll, place in greased rectangular cake pan.

- Cover and let rise 45 minutes.

- Bake in 350-F oven for 15 minutes.

- Brush tops with butter.

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