Parsley Bread Recipe

         
      1 pk active dry yeast,or 1 TBSPN
      1 c  warm water,105 to 115
           -degrees
      1 T  sugar
      2 T  vegetable oil
      1 t  salt
    1/2 c  wheat germ
    1/4 c  dry milk
  2 1/4 c  flour,up to 3 cups
           FILLING
      1 c  parsley,chopped
    1/4 c  green onions,chopped
      2 ea garlic,minced
    1/2 t  black pepper
      2 T  soft butter (or oleo)
      2 T  djon style mustard

Dissolve yeast in water with sugar.  When yeast begins to work, add
oil, salt, wheat germ, dry milk & flour.  Mix well & knead until a soft
dough is formed.  Place in a greased bowl, cover & let rise until light,
up to 1 hour.

Meanwhile, mix together filling ingredients until well blended.  Cut
the dough in half.  Roll each half into a rectangle 1/4" thick.  Spread
with filling.  Roll up tightly tapering the ends.  Make 3-4 gashes in
the top of ach loaf.  Let rise about 30 minutes or until loaves are
puffy.  Bake at 375 degrees for 30 minutes or until golden.  Cool on
rack.

Pastel Melt-A-Ways
 
      Yield: 90 Servings
 
      1 c  soft butter
    1/2 c  powdered sugar
      1 t  vanilla
  2 1/4 c  cake flour,sifted
    1/4 t  salt
           red and green food coloring
           tinted coconut*

*To tint coconut:  Place 1 cup of flaked coconut in a jar; add about
1 teaspoon red raspberry, lime, or lemon gelatin.  Cover jar; shake
well.  Intensity of color depends on amount of gelatin used.

Cream butter; add sugar gradually.  Blend in vanilla, flour, and salt.
Divide dough in half; tint one half pink and one half green.  Form
level teaspoons of dough into finger-like shapes.  Place on greased
cookie sheets.  Bake at 350 for 10 to 12 minutes.  Cool; frost with
Butter Frosting.  Roll in tinted coconut.

Wisconsin State Fair