Ice Box Rolls

1 quart milk

1 cup Crisco

1 cup sugar

Combine 1 cup milk, Crisco, and sugar and bring to a boil. Add the rest of the quart of milk and cool to lukewarm.

Soften 1 pkg. yeast (not rapid rise) in 1/4 cup warm water. Let sit 10 minutes, and then add  to the milk mixture

Add 6 to 7 cups all-purpose flour, enough to make a thin batter. SET ASIDE FOR 2 HOURS

Combine: 

1 teaspoon soda
1 teaspoon baking powder 
1 tablespoon salt 
2 cups flour.

Sift mixture into batter. Stir and let stand 10 minutes. Refrigerate the dough overnight, or until ready to use.

Knead enough dough for a meal on a floured board. Shape into buns and place in a greased pan. Let rise for 1 hour. If allowed to rise much longer they will get too airy.

Bake at 400 degrees for 15 min., or until lightly browned. 

Refrigerate leftover dough in covered bowl to use later. Lasts up to 10 days. When ready to use again, take out what you want to use; knead and let rise 1 hour. Bake as directed.  

Pineapple Cheese Ball

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) crushed pineapple, drained

1/4 cup finely chopped green bell pepper

3 tablespoons finely chopped green onion

2 teaspoons seasoned salt, or to taste

2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans.

Chill in refrigerator until firm and then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers.