POTATOES, TOMATOES, AND GREEN BEANS

POTATOES, TOMATOES, AND GREEN BEANS

From Kristin Troyer (Dale Lee)

Boil a small bag of small new potatoes (I like the yellow ones), cut into quarters, for about 12 minutes in salted water.

While potatoes are boiling, in a large skillet melt 3 large blobs (I'm big on exact measurements) of butter.

While butter is melting, chop half of a medium sized onion into small pieces.

Saute the onion pieces in the butter on medium heat until almost starting to brown.

Add the potatoes and saute for another 6 minutes.

Add exactly 2 large handfuls of frozen green beans, broken into reasonable-sized pieces.

Saute with added beans another 4 minutes, then add enough grape tomato halves to balance the green-ness of the green beans.

Saute about one minute more, sprinkle lightly with garlic salt, then serve.

 

FETTUCCINE WITH BUTTER AND PARMESAN

FETTUCCINE WITH BUTTER AND PARMESAN

From Jennifer Johnson (Tabatha Colson)


14 oz. fresh or dried fettuccine
1 1/3 cups freshly grated parmesan cheese
1/4 cup unsalted butter, cubed
salt and ground black pepper


Cook the pasta in a pan of salted boiling water according to the instructions on the packet.  

Drain thoroughly, then tip into a warmed bowl.

Add the butter and parmesan, 1/3 at a time, tossing the pasta after each addition until it is evenly coated.  

Season to taste and serve.

STIR-FRIED CHICKEN WITH THAI BASIL

STIR-FRIED CHICKEN WITH THAI BASIL

From Jennifer Johnson (Tabatha Colson)

4 skinless chicken breast fillets, cut into strips
2 red bell peppers
1 small bunch of fresh thai basil
2T. garlic infused olive oil
salt and ground black pepper


Using a sharp knife, slice the chicken breast portions into strips.  

Halve the peppers, remove the seeds, then cut each piece of pepper into strips.

Heat the oil in the wok or large frying pan.  

Add the chicken and red peppers and stir fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.  Season with salt and ground black pepper.

Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.  Serve immediately.

GINGER COOKIES

GINGER COOKIES

From Jennifer Johnson  (Tabatha Colson recipe)

yummiest and only 46 calories, 1.5g fat per cookie

3/4 c. margarine, softened
1 1/3 c. sugar + (1/3c. for later to roll in)
1/2 c. molasses
2 eggs
4 c. flour
1 T. + 1 t. baking soda
2 t. ground ginger
2 t. ground cinnamon
1 t. ground mace


Cream margarine, gradually add 1  1/3 cup sugar, beating at medium speed until light and fluffy.  

Add molasses and eggs, beat well.

Combine flour and next four ingredients. Gradually add to creamed mixture, mixing until well blended.  

Divide dough in half, wrap each portion in plastic wrap and freeze for 30 minutes.

Roll dough into 1 inch balls and roll in remaining sugar.  

Place 2 inches apart on a cookie sheet that has been sprayed with cooking spray.  

Bake at 350 degrees for 12 min. for soft cookies and 15 min for crunchy cookies.  

Remove and cool.  Store in airtight container.  

Makes 100 cookies.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

From Kate Wilkin (cousin of Rachel Brown)

1 cup pumpkin puree

2 large eggs

1/2 cup plain yogurt

1/2 cup canola oil

1 tsp. vanilla

3/4 cup whole wheat flour

3/4 cup bran

3/4 cup white sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 cup chocolate chips

1. Mix pumpkin, eggs, yogurt, oil, and vanilla in small bowl.

2. Mix flour, bran, baking powder, baking soda, sugar, cinnamon, and salt in large bowl.

3. Add wet ingredients to dry ingredients, mix until moist.

4. Fold in chocolate chips, mix again, but only to combine.

5. Bake muffins at 400 degrees for 18-20 minutes.

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar

1 t. salt

1 egg

1/2 t. vanilla

1  1/4 cups Crisco shortening

1/4 t. baking soda

1/2 cup milk

4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness.

Cut in shapes. Bake at 375 for 7-8 minutes, or until bottoms are slightly brown. Be careful not to over bake. Cookies do not spread.

ICING FOR PAINTING  (color as desired)

2 cups powdered sugar

1 t. corn syrup

1/8 t.  meringue powder

Add water until desired thickness.