entry by Rebecca Lainhart
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
1 tablespoon milk
1/2 teaspoon almond extrat
1/4 teaspoon salt
Preheat oven to 375°F. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours. Roll out dough 1/8 in. thick on lightly floured surface {use powdered sugar instead for a special touch}, dip cutters into flour {powdered sugar} before each use. Place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.
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Great women sharing what they love to cook
rec·i·pe (n.) A set of directions with a list of ingredients for making or preparing something, especially food.
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Cowboy Caviare
entry by LuAnn Webster
"this was a HIT @ our family reunion!"
2 cans Black-eyed Peas
2 cans White Beans
1 can Black Beans
Drain and rinse
1 Red Bell Pepper
1 green Bell Pepper
(could use a bag of assorted bells - for color)
1 bunch green onions
1 small red onion
1-5 jalepeno seeded - leave some seeds if you want this spicier
1 pound of frozen corn
1 bunch of cilantro, cut with kitchen shears
1 bottle of Italian dressing
Chop peppers and onions. Mix all together and pour dressing over top and mix well.
Just before serving ad 3-5 chopped roma tomatoes.
Will make about a gallon depending on amount of peppers and tomatoes. Serve with corn chips or corn scoops.
"this was a HIT @ our family reunion!"
2 cans Black-eyed Peas
2 cans White Beans
1 can Black Beans
Drain and rinse
1 Red Bell Pepper
1 green Bell Pepper
(could use a bag of assorted bells - for color)
1 bunch green onions
1 small red onion
1-5 jalepeno seeded - leave some seeds if you want this spicier
1 pound of frozen corn
1 bunch of cilantro, cut with kitchen shears
1 bottle of Italian dressing
Chop peppers and onions. Mix all together and pour dressing over top and mix well.
Just before serving ad 3-5 chopped roma tomatoes.
Will make about a gallon depending on amount of peppers and tomatoes. Serve with corn chips or corn scoops.
Slush
recipe by Verla Archibald
{served at Gathering of the Grandmas}
Bring to boil: 4 c. hot water & 4 c. sugar~
Add: 1 (3oz) pkg jello-fav.flavor, 1 (46 oz) can pineapple juice, 7 more cups water~
Freeze~
1 hour before serving, remove from freezer & add 7-up (2 liter bottle per. 1/2 batch)
{served at Gathering of the Grandmas}
Bring to boil: 4 c. hot water & 4 c. sugar~
Add: 1 (3oz) pkg jello-fav.flavor, 1 (46 oz) can pineapple juice, 7 more cups water~
Freeze~
1 hour before serving, remove from freezer & add 7-up (2 liter bottle per. 1/2 batch)
Sweet Rice
{served @ December Enrichment}
3 cups rice
5-6 cups water
4 tsp chicken bouillon
2 Tbs butter
1/2 onion diced very small
1/2 cup sugar
Saute onion with the butter until the onion is soft. Add rice and cook for a few minutes. Carefully add water and bouillon and bring to a boil. After it begins to boil, stir in sugar, reduce heat to low. Cover with lid, and simmer for about 20 minutes. Rice is ready when most of the water has boiled off and rice is tender.
3 cups rice
5-6 cups water
4 tsp chicken bouillon
2 Tbs butter
1/2 onion diced very small
1/2 cup sugar
Saute onion with the butter until the onion is soft. Add rice and cook for a few minutes. Carefully add water and bouillon and bring to a boil. After it begins to boil, stir in sugar, reduce heat to low. Cover with lid, and simmer for about 20 minutes. Rice is ready when most of the water has boiled off and rice is tender.