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Pretzels
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten
TOPPING 1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted
Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels. Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes.

TOMATOES WITH GRILLED MOZZARELLA
3 large ripe tomatoes, sliced 1/2-inch thick
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
24 basil leaves
1 pound fresh mozzarella, sliced 1/4 inch thick or 1 pkg. (16 oz.) shredded mozzarella
heat broiler. Coat with nonstick cooking spray. Spread tomato slices on broiler pan. Brush slices with oil; sprinkle with salt and pepper. Coarsely chop basil leaves; sprinkle over tomatoes. Distribute cheese over tomatoes, dividing evenly. Broil 4 minutes or until cheese begins to melt and bubble. Serve immediately