Grandma Pats Ambrosia Salad

 2 small boxes Pistachio pudding
20 oz. can crushed pineapple (don't drain)
29 oz. can mandarin oranges
29 oz. can diced peaches
10 oz. bag mini marshmallows
16 oz. tub cool whip
1 cup chopped pecans
1 cup toasted coconut

Mix pistachio pudding into the crushed pineapple. add remaining ingredients.  Chill, best if done the day before serving so pudding can set.  

Lion house rolls

• 2 cups warm water
• 2/3 cup instant nonfat dry milk 
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter softened 
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
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1. In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. Let the yeast proof for a couple of minutes. Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
3. Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle counter with flour and put the dough on the flour.  
5. Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). 
6. Roll with the tail of the roll touching the baking sheet and place them on a parchment lined baking pan with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours)
7. Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned.  Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls