Croissants

2 pkgs. active dry yeast

1 1/2 c. warm water, 105 to 115 degrees
1 c. nonfat dry milk
1 tbsp. granulated sugar
1 1/2 tsp. salt
2 eggs
5 c. all-purpose flour
1/4 c. melted butter
1 c. firm butter, sliced
1 egg, beaten with 1 tbsp. water

1. In bowl, dissolve yeast in water. Add milk, sugar, salt, eggs and 1 cup flour. Beat until smooth. Blend in melted butter.
2. In large bowl or food processor, place remaining flour. With pastry blender or steel blade, cut in butter slices until butter is size of kidney beans.
3. Pour in yeast mixture. Blend just until flour is moistened. Cover. Chill 2 to 48 hours.
4. Cut dough into quarters. Dust 1/4 with flour. Roll into a circle 16 inches in diameter. Cut into 8 wedges. Repeat with remaining dough.
5. Place filling, if used, on wide ends. Roll up each toward point. Shape into crescents. Place on ungreased baking sheet. Let rise 2 hours. Brush with egg.
6. Bake at 375 degrees for 10 to 15 minutes until golden.

Shepherd's Pie

1 lb Hamburger
Onion/Onion Powder to taste
1 Can Corn
1 Can Green Beans
1 Carrot chopped
1 Can Tomato Soup (no water added)
1 Tb Worcheshire Sauce
Smashed Potatoes
Cheese

Brown hamburger with onions. Drain vegetables in cans. Mix all ingredients but potatoes and cheese. Pour into a 9x13 pan and cover with potatoes. Spread cheese on top and bake 25-30 min at 350.

Hot Cocoa Mix

10 cups dry milk powder
4 3/4 cups sifted confectioners' sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

1.In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

2.For 1 serving, place 1/3 cup cocoa mixture in a mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.