Uses the "Typical Sweet Dough"

Source: Janet's Appalachian Kitchen

The one with the ranch and the dill

The "old" way.

The ones with the fork marks.

Makes a double batch

TO MAKE SUPER FINE SUGAR: BLEND A CUP OF SUGAR AT A TIME FOR 20 SECONDS OR SO
This recipe actually was provided by a bakery in Philadelphia. Very good - takes a good deal of time but worth it.

This recipe is made using the Basic Sweet Dough Recipe found in the Bread section. One recipe of sweet dough will make about 1 doz. buns.

Will keep in the refrigerator for 3-6 months at least.
Allowing the onions to marinate in the fridge for a week or so makes they taste very good.

Uses standard, 9" pie crust

Uses standard, 9" pie crust

Used for Lemon Meringue and various "Creme" pies.

This is a fast and easy way to cook salmon, especially if you are using it in another dish. I use it to make Salmon Quesedillas.

Dough can be pre-made.

I do not usually like any casserole recipe that uses cream of something soup. Don't remember why but I decided to try this one and the result is really delicious