recipes

Mexican Wedding Cookies

From the kitchen of: unknown.

  • 1 pound soft unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 cups finely chopped pecans
  • 5 cups sifted pastry flour
  • Powdered sugar for dusting

Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Yield: 50 cookies

Continue ReadingMexican Wedding Cookies

Oatmeal Cookies

  • Post author:
  • Post category:Cookies

From the kitchen of: Pat Mineart.

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups oats

Cream and shortening and sugars, add eggs and vanilla, and beat well. Add dry ingredients. Form into balls, bake at 350 degrees for 8 to 10 minutes.

Continue ReadingOatmeal Cookies

Low Fat Peanut Butter Cookies

  • Post author:
  • Post category:Cookies

From the kitchen of: Lisa.

  • 1 2/3 cup flour
  • 1 tablespoons cornstarch
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons light corn syrup (karo)
  • 1 tablespoon vanilla extract
  • 1 egg
  • cooking spray
  • extra sugar for rolling

Preheat oven to 375. Combine first 4 ingredients, (plus cinnamon if you want to use it) in a bowl; stir and set aside.

Combine brown sugar, white sugar, oil and peanut butter in a large bowl; beat at medium speed of mixer until well blended. Add corn syrup, vanilla, egg; beat well.

Next, stir in flour mixture. (Hint: to avoid burning out your mixer’s motor you maybe should do this by hand, since the dough becomes extremely thick.) Adding some peanut butter chips is YUMMY but increases calories.

Make 48 balls out of the dough; roll them in the bowl of extra sugar; place 1 or 2 inches apart on baking sheets. Flatten each ball with the flat bottom of a glass.

Bake at 375 for 7 minutes or a little longer, until just barely browned. Remove from pans and allow to cool on wire racks.

Per cookie (48 cookies): 59 calories, 1 gram protein; 2 grams fat; 9.5 grams carbs, 5 mg cholesterol

Continue ReadingLow Fat Peanut Butter Cookies

Peanut Butter Cookies

  • Post author:
  • Post category:Cookies

From the kitchen of: Pat Mineart.

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Mix butter, shortening, peanut butter, and sugars. Add eggs and vanilla. Then add dry ingredients. Drop on cookie sheets, criss-cross with fork. Bake at 375 degrees for 10-12 minutes.

Continue ReadingPeanut Butter Cookies

Snicker Doodles

  • Post author:
  • Post category:Cookies

From the kitchen of: unknown.

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 3/4 cups sifted flour

Make dough, chill, roll into balls, and roll in a mixture of 1 cup sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet, bake at 400 degrees for 10 minutes.

Continue ReadingSnicker Doodles

Burritos

  • Post author:
  • Post category:Entrees

From the kitchen of: Unknown

  • 2 tablespoons chopped onions
  • 1 pound ground beef
  • 15 ounce can chili beans
  • chili powder
  • Taco sauce
  • 1/2 pound longhorn cheese
  • 1 package of tortillas

Part of the recipe is missing?

I gather you should cook everything together but the tortillas and them fill them…

Continue ReadingBurritos

Chicken and Rice Dish

  • Post author:
  • Post category:Entrees

From the kitchen of: Dan Uhrig

Here’s are relatively quick and easy chicken dish that you might enjoy.

  • 5 Cups uncooked chicken (cut to pieces or cubes)
  • 1 package Uncle Ben’s Combo-Wild/White rice
  • 1 can cream of celery soup
  • 1 medium jar diced pimentos
  • 1 medium onion-chopped
  • 2 cups French style green beans-chopped
  • 1 cup Hellmans mayo
  • 1 can water chestnuts-sliced
  • Salt & Pepper to taste

Mix all ingredients. Pour into a 2 1/2 or 3 quart casserole dish. Bake at 350 degrees 45 to 50 minutes. Serves 16.

If you want to freeze for later, don’t bake first!

Continue ReadingChicken and Rice Dish

Sunshine Chicken Drumsticks

  • Post author:
  • Post category:Entrees

From the kitchen of: Indiana State Fair

  • 1/2 cup plain breadcrumbs
  • 1 cup dry roasted sunflower seeds, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 14 chicken drumsticks
  • 1 large egg, beaten

In medium bowl, mix together first seven ingredients. In shallow dish, place egg. Dip chicken, one piece at a time, first in egg and then roll in breadcrumb mixture to coat. Place chicken in baking pan. Bake at 375 degrees for 30- 35 minutes.

Spicy Mustard Yogurt Sauce

  • 1 cup plain yogurt
  • 2 tablespoons spicy brown mustard

Serve with chicken in separate bowl.

Continue ReadingSunshine Chicken Drumsticks

Corned Beef and Cabbage

  • Post author:
  • Post category:Entrees

From the kitchen of: Stephanie de Silva

  • 1 3/4 lbs onions
  • 2 1/2 lbs carrots
  • 6 lb corned beef brisket or round, spiced or unspiced
  • 1 cup malt vinegar
  • 6 oz Irish stout
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon whole allspice
  • 2 bay leaves
  • 3 lb cabbage, rinsed
  • 2 1/2 lb small red potatoes
  • 1/2 cup coarse grain mustard
  • 1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

Continue ReadingCorned Beef and Cabbage

Penne con Fagiolini

  • Post author:
  • Post category:Entrees

From the kitchen of: Unknown.

  • 1 1/2 lb. fresh Green beans
  • 1 lb. Penne Pasta
  • 1/2 cup Olive Oil
  • 3 cloves Garlic, crushed
  • Salt and freshly ground Black Pepper, to taste

Clean string beans and trim ends.

Bring a pot of lightly salted water to boil; in it, cook the beans until tender.

Bring a second pot of lightly salted water to boil, and cook the Penne pasta just until al dente.

While string beans and pasta are cooking, warm the olive oil in a large skillet or pan over medium heat. Add the garlic, and saut_ until lightly browned.

Drain the string beans, reserving 1/4 cup of the water they were cooked in.

Add the green beans, pasta, salt and pepper, and the 1/4 cup cooking water to the oil and garlic in the skillet. Stir together for about 1 minute to warm through, then serve. Serves 4.

Continue ReadingPenne con Fagiolini