Oatmeal cookies

Ingredients

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

How to prepare

Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1″ apart onto a greased baking sheet. Bake for 12 – 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen

Share

Corn and chili chowder

Ingredients

2 poblano peppers, roasted and peeled, one quartered, one finely chopped
1/4 heavy cream or yogurt
1/4 cup loosely packed coriander leaves
5 ears of corn
4 tbsp butter

1/2 med onion, chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric
1/2 cup white wine
2 1/2 cups chicken stock
1/2 red bell pepper, finely chopped
2 cups milk

How to prepare

With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut

Share

Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

Share

Ultimate cheesecake

Ingredients

Cheesecake crust:
2 cups cinnamon graham crackers -ab 26
6 tbsp butter, melted

filling:
3 (8 oz pkgs) cream cheese, softened
1-1/3 cups sugar

3 eggs
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
2 tsp vanilla extract

topping:
2 cups sour cream

3 tbsp sugar
1 tsp vanilla

glaze:
1/2 cups sugar
1-1/2 tbsp cornstarch
1/4 tsp salt
3/4 cups water
1/3 cups fresh lemon juice
1 egg yolk
1 tbsp butter
2 tsp grated lemon peel

How to prepare

Preheat oven to 350

Share

Perfect sugar cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

How to prepare

1. Preheat oven to 375 degrees f. Lightly grease baking sheets.
2. Combine butter and sugar in a bowl and beat until light and fluffy. Beat in egg and vanilla extract. Mix the dry ingredients together and sift into butter mixture; stir until well-blended. Dough should be very stiff. Chill 1-2 hours.
3. Divide dough into quarters. Roll out one piece of dough to 1/4″ thickness on lightly-floured board. Dust top with flour and cut with cookie cutters.
4. Place cookies on a baking sheet and bake 8-10 minutes or until cookies are light brown around the edges. Cool on a wire rack.
Makes 3 dozen cookies.
Prepared 12/19/94 by donata maggipinto, food & entertaining specialist for williams-sonoma. From: mike n maty

Share

Pescado en Salsa Verde- Fish in Green Sauce

Ingredients

1 lb fresh tomatillos or 1-3/4 cups drained canned tomatillos
3 green onions, with some green tops
1 garlic clove
1 tbsp chopped parsley leaves
1 small california chile, roasted, peeled, seeded, or 1 can green chile

2 tsp vegetable oil
salt
1-1/2 lbs white fish fillets such as haddock or sole
3 tbsp lime juice
1/2 tsp salt
3 tbsp vegetable oil

How to prepare

Remove papery husks from tomatillos. Wash tomatillos. Pour water 1/2 inch deep into a med saucepan. Add fresh tomatillos. Bring to a boil, reduce heat. Cover and cook 10 min or until tender. Drain and cool. Do not cook canned tomatillos. Place tomatillos, green onions, garlic, parsley and chile in blender or food processor, process until pureed. Heat 2 tsp oil in a med saucepan. Add puree and salt to taste. Bring to a boil, reduce heat. Simmer gently uncovered 15 min. Set sauce aside and keep warm. Sprinkle fish with lime juice and 1/2 tsp salt. Let stand 3 to 5 min. Heat 3 tbsp oil in a large skillet. Add fish. Cook 1 minute on each side. Add sauce. Cover and simmer 5 min or until fish flakes easily when tested with a fork. Makes 6 servings.

Share

Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

Share

Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

Share

Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

Share

Green mountain maple barbecued chicken

Ingredients

3 tbsp pure maple syrup
3 tbsp chili sauce, bottled
1 tbsp cider vinegar
2 tsp dijon mustard
4 boneless chicken thighs
1 tbsp vegetable oil

How to prepare

Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in sm saucepan until well blended. Brush chicken with oil, season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. Bon appetite, 6/95

Share