5 cups) plain flour
2 teaspoons of dry yeast

1 1/-2 cups water
1/2 cup olive oil
1/2 cup vegetable oil
2 tbs salt
2 tbs sugar

Preperations:

In an electric mixer fitted with a dough hook, or in a food processor. Sift flour salt and sugar, then add yeast and mix. While on meduim to high speed add  gradually add in the water, olive oil and corn oil. ( if the dough is two stiff a little water). 

 Once a ball forms, remove onto a  floured working surface until it is smooth. ( this can be done the old method by kneading by hands.

Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6-8 hours.

Remove cloth, and shape into small round balls for making fataryer, pizza, etc.

INGREDIENTS NEEDED:

5 large potatoes

3 eggs (hard boiled and diced)

1 ½ cups mayonnaise

2 green onions, thinly sliced

¼ cup of diced pickles

3 stalks celery, thinly diced

½ cup of diced red bell pepper

2 tsp salt

1 tsp black pepper

Directions:

Peel and cut potatoes into desired shape. Add potatoes to a large pot of water with a tsp of salt and cook for 15 to 20 minutes, or until tender but still firm. Drain and cool.

 In a large bowl, combine cooled potatoes and diced eggs, mayonnaise, green onion, red pepper, and celery. Season with salt and pepper, and then mix well. Cover, and refrigerate for several hours or overnight.

 INGREDIENTS NEEDED:

Crust:

1/3 cup unsalted butter, melted
2 cups graham cracker crumbs

Filling:

1 cup granulated sugar
4 eight ounce packages cream cheese, room temperature
1/2 cup heavy cream340 grams of semi-sweet chocolate
3 eggs
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla

PREPARATION:

 Preheat oven to 350F. Grease sides of a spring-form pan.  In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze for at least 30 mintues.

 beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.

Bake  for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.   Refrigerate for at least 5-7  or overnight.