OUR FAMILY AND YOUR FAMILY RECIPES

AND COOKING COMMENTS HERE!!

Lists of special recipes are found here. If you have recipes you wish to share, SEND THEM and I will post them here, too.

BREADS IRISH SODA BREAD GRANDMA POWERS' SODA BREAD IPPY’S STAFF OF LIFE BREAD	BOHEMIAN RECIPES BOILED POTATO DUMPLINGS LIVER DUMPLING SOUP SVICKOVA	POTATOES OPRAH'S POTATOES MOM'S GARLIC POTATOES SAUTÉED ROSEMARY POTATOES
SALADS RADIATORE SALAD PEG'S BROCCOLI SALAD CABBAGE SLAW ELSIE'S SPINACH SALAD	FAMILY MEALS TEXAS BAKED BEANS JOE'S FAMOUS CHICKEN LIVERS CHICKEN PAPRIKASH HUNGARIAN GOULASH (GRANDMA POWERS) GIANT BURGER FETTUCCINE AL LIMONE	COOKIES SNOWFLAKE COOKIES HOLLY WREATH COOKIES CHRISTMAS TREE COOKIES GIFT COOKIES O'HENRY BARS (AUNT PEG) PUMPKIN NUT COOKIES POTATO CHIP COOKIES
CAJUN RECIPES CRACKED CONCH SEASONING BAHAMAS CONCH CHOWDER MUFFALLATA	JUST FOR FUN DILLY BEANS SWEET MUSTARD DRESSING TOSSED OVERNIGHT SALAD FRESH LEMON CHEESE TART BANANA SPLIT CAKE BAKED APPLE PANCAKE MILNOT PARTY DESSERT	JUST FOR FUN cont'd CHOCOLATE WHISKEY CAKE MOCHA POUND CAKE IRISH WHISKEY CAKE ADAM’S EGG FLORENTINE LIVERWURST PATE TOM’S BEST DEEP DISH PIZZA

IRISH SODA BREAD

2 c. sifted flour
2 Tbls. butter
1 tsp. baking soda
3/4 cup buttermilk
3/4 tsp. salt
2 Tbls. raisins
1 Tbls. sugar

Mix flour, soda, salt, and sugar and sift into a mixing bowl. Cut in 2 tablespoons of butter until the mixture resembles fine meal. Place on floured board or pastry canvas, sprinkle with raisins and knead for 30 seconds. Place on a greased baking sheet and, with a sharp knife, slash the top of the dough into quarters. Bake at 375 degrees for about 25 minutes, or until lightly browned.

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GRANDMA POWERS' SODA BREAD

1 cup sour milk or buttermilk
1/2 cup seedless raisins
1 egg
1 stick butter or margarine
2 tbsp sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 cups flour

Sift together dry ingredients. Cut in butter until mixture resembles fine meal. Add egg. Then add buttermilk gradually. Mix well. Turn out onto a floured board and knead for 2 to 3 minutes. Bake in a 375 degree oven 30 - 40 minutes until lightly brown. Loaf will be done when there is a hollow sound from tapping on the bottom.

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IPPY’S STAFF OF LIFE BREAD

1 3/4 c.milk (or milk and potato water)
4 tbsp. butter
2/3 c. honey
1 1/2 tsp salt
1/2 c. oatmeal (not instant)
1 pkg. yeast
1/3 c. bran
3 tbsp. wheat germ TBSP WHEAT GERM
3 3/4 - 4 1/4 c. white flour C. WHITE FLOUR
1/4 c. white sugar
1/4 c. dark brown sugar
1 tsp cinnamon

Heat milk and butter. As it warms, add honey and salt. When it comes to a boil, remove from heat and stir in oatmeal. Let cool until tepid (no more than 110o). Pour into mixing bowl. Stir in yeast. Stir in bran and wheat germ. stir in 3 3/4 c. flour, small amounts at a time. Turn dough out on floured board and let rest while you clean and lightly butter bowl. Knead dough 8 to 10 minutes. Add flour if needed to keep dough workable. It should be quite resilient. Return dough to bowl. Cover and let rise in warm place until double in size, about 2 hours. Mix together sugars and cinnamon. Butter a 9x5 bread pan. On a lightly floured board, punch the dough down to a flat oval. Sprinkle half the cinnamon-sugar mixture over oval and roll it up tightly. Flatten it into an oval again by punching. Sprinkle on remaining cinnamon sugar, and roll the dough up, perpendicular to the first roll. Place loaf into prepared bread pan, lightly covered witha cloth. Let rise one hour. Bake 25 minutes ina preheated, 350o oven then cover loaf securely with aluminum foil. Bake 30 min more. Remove from oven. Cool in pan 15 minutes. Remove from pan and cool thoroughly on rack before slicing. Makes one loaf.

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SALADS

RADIATORE SALAD

1/2 pkg. Radiatore
2 Tbls. salad oil
2 Tbls. vinegar
1 Tbls. minced onion
1 cup frozen peas
1 cup chopped celery
1/3 cup mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. pepper

Add ingredients to drained, cooked pasta. Serve chilled.

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PEG'S BROCCOLI SALAD

2 large bunches broccoli
1 # bacon
1/2 diced red onion
1 c raisins
1 c sunflower seeds

Dressing:

1 c. mayonnaise
1/2 c sugar
1 tbs. vinegar

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CABBAGE SLAW

Bring to boil:

2/3 c. vinegar
2 tsp. celery seed
2 tsp. dried mustard
2 tsp. salt
2 tbs. sugar

In bowl assemble:

2 1/2# shredded cabbage
2 green peppers, julienne
1 yellow onion (chopped)
1/4 c sugar(sprinkle over above)

Pour hot mixture over greens and toss with 3/4 c. olive oil.

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ELSIE'S SPINACH SALAD

Spinach
eggs
mushrooms
radishes
bacon bits

Sauce:

3/4 c. oil
1/4 c. red wine vinegar
2 tsp. sugar
1 tsp. salt
1/2 tsp. mustard
1/2 tsp. pepper
1/2 clove garlic

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CAJUN RECIPES

CRACKED CONCH SEASONING

3 tbs. garlic salt
1 tsp. cayenne
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cumin
1 tsp. onion powder

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BAHAMAS CONCH CHOWDER

12 conch
3 large mild or red or white onions
2 small green pepper
2 oz. salt pork
1 clove garlic
1 tsp. thyme
4 bay leaves
2 tsp. sugar
4 cups milk
3 cup diced boiled potatoes
salt and pepper to taste
2 tablespoon butter
2 tablespoon flour
¼ c. sherry, marsala or madeira

Skin conch - pound and slice into 1-½" squares. Chop onions and green peppers. Render salt pork and cook onions and peppers until tender, discard pork.
cover conch in large kettle add water, garlic, thyme, bay leaves, and sugar. Simmer until tender. Add milk and potatoes, onions and peppers. Use flour and butter to thicken. Add wine last.

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MUFFALLATA

3 cloves garlic
1 cup stuffed green olives
1 cup chopped black olives
½ c. red pimento
1 cup olive oil
3 tbs. parsley
2 tbs. white wine vinegar
round loaf of bread

Drizzle olive oil on bread
Let olive salad set overnight
Use one lb. each of Genoa salami, provolone, lorraine or havarti, mortadella or prusciutto.

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BOHEMIAN RECIPES

Boiled Potato Dumplings

Mash and sieve

3 boiled potatoes
1 or 2 eggs
1 tsp. salt
2 cups flour
1 cup farina

Mix together and form into balls. Cook in boiling water about 20 minutes.

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LIVER DUMPLING SOUP

1 lb. raw beef liver
1 clove garlic
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. mace
1/2 tsp. marjoram,
2 eggs
powdered stale bread crumbs

Put raw liver through fine blade of food chopper. Add Garlic minced with salt. Add spices. Add well-beaten Eggs and enough bread crumbs to make mixture quite stiff. Shape into size of walnuts or drop from teaspoon into at Least 2 qt. of boiling beef broth and boil about 15 Minutes.

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SVICKOVA

3-4# beef brisket or roast

Marinade:

2 c. water
1 c. vinegar
3 carrots (cut up)
2 stalks celery (cut up)
1 onion chopped
4 whole allspice
5 peppercorns
1 bay leaf

Sauce:

4 tbs.. flour
l pt. sour cream
1 1/2 c. strained cooking juices
l c. beef broth

Combine marinade ingredients. Bring to boil and simmer 10 min. Let cool. Season roast. Place in non-metal dish. Cover with marinade and cover bowl with plastic wrap. Refrigerate 24 hr. turning roast occasionally. Cook roast in 350° oven for 1 1/2 hr. or until medium rare. Remove roast and slice. Prepare sauce mixing flour and sour cream in saucepan until smooth. Heat over medium heat and slowly add strained juices and broth. Stir until thickened. Do not boil. Serve over sliced meat with dumplings.

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FAMILY MEALS

TEXAS BAKED BEANS

2 jars B&M Boston beans
1/2 lb. ground beef
2/3 c. brown sugar
2/3 c. chili sauce
2 tbs. mustard
1 onion, diced

Brown beef with onion. Drain fat. Mix ingredients. Place in large casserole. Bake covered one hour at 325°

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JOE'S FAMOUS CHICKEN LIVERS

1 # chicken livers 1/2 # bacon
1 can mushrooms 2 onions, chopped
2 tbs. soy sauce

Fry bacon until crisp. Remove from fat and break into small pieces. Fry onions and mushrooms in bacon fat until onions tender and remove. Cut livers into serving pieces, flour and sauté in bacon fat. Drain fat and return bacon, onions, and mushrooms to pan. Pour soy sauce over all. Heat through. Serve over toast.

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CHICKEN PAPRIKASH

1 chicken (3-4#)
1 medium onion, chopped
¼ c. butter
½ tsp. paprika
1-½ cup water
½ c sour cream
2 tbs. flour

Cut chicken into small pieces. Wilt onion in butter, add paprika, chicken and salt; brown. Add water, cover and simmer until tender (about 45 min.). Remove chicken from pan. Mix sour cream with flour, stir carefully into pan, simmer gravy for five minutes strain over chicken.
(note: in place of butter, chopped bacon can be used to brown the onion in.)

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HUNGARIAN GOULASH (GRANDMA POWERS)

1-1/2 # ground beef
#2 can creamed corn
1/2 # bacon
1 can tomato soup
8 oz. creamettes (elbow macaroni)

Brown ground beef. Drain. Add cooked bacon (cut in small pieces) and cooked onion. Mix with cooked macaroni and tomato soup and corn.
Bake at 350° covered with buttered toast cubes 60 minutes.

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GIANT BURGER

1-« lb. ground beef
1-1/2 tsp. salt
1 3-oz pkg. cream cheese, softened
1 tbs. prepared mustard
1 tbs. horseradish, drained
1 can French fried onion rings

Heat oven to 350ø. Mix meat and salt; divide in half. Pat one half evenly in ungreased 8-in. pie pan. Mix cream cheese, mustard and horseradish; spread over meat in pan. Shape remaining meat into 8-in. circle. Place on cheese mixture; pinch edges together to seal.
Bake 45 minutes for medium, 55 minutes for well done. Remove meat to large serving plate; place onion rings around meat. To serve, cut meat into wedges. 4-6 Servings

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FETTUCCINE AL LIMONE

4 tbs. butter
1 c. whipping cream
2 tbs. fresh lemon juice
grated rind of 4 lemons
fettuccine
1/2 c grated parmesan cheese

Put butter and cream into a skillet big enough to include cooked pasta. Turn the heat to high and when cram begins to boil add lemon juice and stir thoroughly. Add the grated lemon rind. Continue stirring to reduce the cream to half the original volume. Turn off the heat.
Cook the pasta al dente, drain and add to the pan with the lemon sauce. Toss thoroughly, reheating over medium heat for 15 to 20 seconds, if necessary.
Transfer all the pasta and sauce to a warm serving bowl. Add grated cheese, toss and serve.

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JUST FOR FUN

DILLY BEANS

2 lb. small tender green beans
1 tsp. red pepper
4 cloves garlic
4 large heads dill
2 cups water
¼ cup salt
2 cups white vinegar

Stem green beans. Put dill in jar then beans. To each pint add ¼ tsp. red pepper(or to taste), 1 clove garlic. Heat water, salt and vinegar. Bring to boil and pour over beans. Seal.. You can keep any leftover brine for future use. (makes 3-4 pt.)

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SWEET MUSTARD DRESSING

2/3 c. oil
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tbsp. sugar
1 tsp. coarse black pepper

Combine ingredients and blend in blender, or shake in tightly closed jar.

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TOSSED OVERNIGHT SALAD

1 head lettuce
head of cauliflower
10 oz. pkg. frozen peas, thawed and slightly cooked
salad seasoning or Accent
Bacon pieces
mayonnaise
parmesan cheese

Put torn lettuce in bottom of bowl, layer cauliflower buds and drained peas over lettuce. Sprinkle with seasoning and bacon. Frost completelhy with mayonnaise. Sprinkle with grated cheese. Cover and refrigerate overnight.

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FRESH LEMON CHEESE TART

CRUST:

1 c. plus 2 tbsp. flour
1/3 c. toasted blanched almonds, finely ground
1 c. sugar
2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground mace
1/8 tsp. freshly grated nutmeg
1/8 tsp. cinnamon
1/2 c. well-chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1-3 tbsp. cold milk

FILLING;

¾ c. unsalted butter, room temperature
1 c. sugar
4-1/2 tsp. cornstarch
pinch of salt
4 eggs 2 egg yolks
¾ c. fresh lemon juice
2 tbsp. finely grated lemon peel
1-1/2 tsp. vanilla
powdered sugar
lemon slices
whipped cream (optional)

For Crust: Mix first 8 ingredients in food processor. Pulsing, cut in butter until mixture resembles coarse meal. Blend in egg yolk and just enough milk to bind dough; do not form ball. Gather dough together; flatten to disc. Wrap in waxed paper and plastic and refrigerate at least 3 hours.
Very lightly butter 10-inch tart pan with removable sides. Roll pastry out between sheets of waxed paper to l/8-inch thick round. Transfer to prepared pan, discarding paper and pressing gently into bottom and up sides. Run rolling pin across top to trim pastry. Refrigerate at least 1 hour.
Position rack in lower third of oven and preheat to 400ø Fl. Pierce bottom of crust with folk. Line with parchment or foil and fill with pie weights or dry a beans. Bake 12 minutes. Remove weights and paper and continue baking until crust is light brown, about 7 minutes. Cool on rack. Reduce oven temperature to 350ø F.
For filling: Using electric mixer, cream butter until light and fluffy. Add 1 c. sugar l/3 cup at a time and beat until light and fluffy. Blend in cornstarch and salt. Mix in eggs 1 at a time, then mix in yolks 1 at a time. Stir in fresh lemon juice, grated lemon peel and vanilla; mixture may separate.
Pour filling into crust. Bake until top is pale golden brown and custard is set; about 30 minutes. Cool completely on rack. Dust top with powdered sugar. Arrange
lemon slices in center. Serve with whipped cream if desired.

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BANANA SPLIT CAKE

1 box any flavor cake with pudding, fix according to directions

Cook cake and cover with sliced bananas.

Mix:

1 box, small, instant pudding, vanilla
1 large package cream cheese
1-1/2 cup milk

Mix till pudding consistency spread over bananas. Drain 1 20-oz. Can crushed pineapple. Place over pudding. Cover with cool whip, top with nuts, cherries, etc. This cake can be made in a 9x13 pan. If you have a spring form pan it looks fancier, but it doesn't make it taste any better. Aunt peg uses a chocolate cake mix.

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BAKED APPLE PANCAKE

2 granny smith apples
2 tsp. ground cinnamon
1/2 cup sugar
1/2 cup packed light brown sugar
3/4 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup buttermilk
3 eggs, lightly beaten
2 Tbls. oil
5 Tbls. butter

Heat oven to 375 degrees. Lightly oil a seasoned 10-inch cast iron skillet. Peel, core, and quarter apples. Slice apple quarters thin and mix with cinnamon and sugars. In medium bowl, mix flour, baking powder and salt. Stir in buttermilk, eggs and oil until dry ingredients are moistened. Do not over mix. Melt butter In skillet over medium heat. Add apple mixture. Cook until sugars have melted and apples are well coated with mixture, about 5 minutes. Gently pour flour-egg batter over apples. Bake until puffed, edges are golden and apples are tender, about 25 to 35 minutes. Serve immediately inverted on a serving platter.

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MILNOT PARTY DESSERT

1 #2 can crushed pineapple
1 8 oz pkg. cream cheese
1 lg. can MILNOT
1 tsp. lemon juice
½ c. sugar

Dissolve 1 package lemon Jell-O in boiling pineapple and lemon juices. Cool. Cream cheese and sugar. Add to partly congealed Jell-O. Add to can whipped MILNOT.
Refrigerate until set.

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CHOCOLATE WHISKEY CAKE

2 c. unbleached all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. cold water
1 1/4 c unsalted butter
1 c. unsweetened cocoa powder
4 oz. semisweet chocolate, chopped
1/2 c plus 2 tbs. whiskey
1 tbs. instant coffee powder
2 c. sugar
2 lg. eggs, beaten
1 c. chopped pecans (optional)
unsweetened whipped cream, for garnish

Heat oven to 325°. Grease a 9 or 10 inch tube pan or bundt pan. Combine the flour, baking powder and salt in a bowl. Combine the water, butter, cocoa, semisweet chocolate, 1/2 c. of the whiskey and the coffee in a saucepan set over medium heat. Stir just until the butter and chocolate are melted. Remove from the heat and whisk in the sugar. Cool to room temperature and whisk in the eggs. Fold in the dry ingredients and the pecans just until combined. Pour the batter into the prepared pan. Bake until tester is clean. 40 to 50 minutes. Cool 5 minutes in the pan on a wire rack. Invert and unmold onto a plate. Drizzle the remaining whiskey over the cake. Cool completely and garnish with the whipped cream.

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MOCHA POUND CAKE

¾ c. butter, softened
3 eggs
1-¼ c. sugar
1 tsp. vanilla
¾ c. water
2 tbs. instant coffee
1 sq. semi-sweet chocolate
2 ½ c. self-rising flour

Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine water, coffee and chocolate ; beat until chocolate is melted. Blend flour and liquid alternately into creamed mixture, beginning and ending with flour. Beat 2 min. At med. Speed. Pour into greased and floured 9 or 10" tube pan. Bake in 350° oven 45-55 minutes
Glaze:

1 3-oz. package cream cheese
2 1-oz. squares semisweet chocolate
2 tbs. milk
2 tbs. confectioners sugar

Cream the cheese and set aside. Melt chocolate in milk over low heat stirring constantly. Add chocolate mixture to cream cheese and stir in sugar. Blend until smooth. Spread over cooled cake.

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IRISH WHISKEY CAKE

6 tbs. Irish whiskey
6 tbs. milk
1 cup dark raisins
½ c brown sugar
¼ c. oil and ¼ c. butter
2 eggs
1 tsp. baking powder
½ tsp. baking soda,
1/4 tsp. salt ¼ tsp. each cinnamon, mace, nutmeg
1-½ c flour
¾ c sugar
½ c water
6 tbs. Irish whiskey
¾ c. chopped pecans

Heat oven to 350°. Grease a 9x5 loaf pan. Heat 6 tbs. Irish whiskey and milk in small saucepan to a boil. Add raisins and boil 5 min. Remove from heat and add brown sugar, butter and oil. Cool until warm. Stir in eggs, baking soda, baking powder, salt, cinnamon, mace and nutmeg. Stir in flour and pecans just until moistened. Put into prepared pan and bake until wooden toothpick inserted in center comes out clean. 40-45 min. Cool on wire tack for 10 min. Cook water and sugar until sugar is dissolved. Add Irish whiskey, pour over loaf.

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ADAM’S EGG FLORENTINE

1 pound fresh spinach, washed but not dried, stems removed
2 tbs. unsalted butter
« cup grated Gruyere cheese
8 large eggs
salt
freshly ground black pepper

Preheat oven to 325§ F. Put damp spinach into a nonstick frying pan. Cover and cook over low heat until wilted (about 4 minutes). Transfer to a colander and drain. Put butter into an 8-inch square baking dish and place it in the oven until butter melts. Swirl the pan to coat the bottom and sides. Squeeze excess water from spinach, chop and layer evenly on bottom of the baking dish. Sprinkle with 2 tablespoons of the cheese. Carefully crack eggs open over cheese and chopped spinach, keeping the yolks intact. Top eggs with the remaining cheese. Cover tightly with aluminum foil and bake for 12 minutes. Makes 4 servings.

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LIVERWURST PATE

1 lb. liverwurst
2 clove garlic, crushed
1 8-oz. pkg. cream cheese, softened
parsley
1/8 tsp. Tabasco
1 tsp. mayonnaise
basil
1/2 c. minced onion

Mash liverwurst with fork; thoroughly mix in 1 clove garlic, basil and onion. Mound on plate and form into igloo shape. Cover and chill. Blend cream cheese, second clove garlic Tabasco and mayonnaise. Spread over liverwurst. Refrigerate at least 8 hrs. Garnish with parsley before serving.

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TOM’S BEST DEEP DISH PIZZA

2 cups tepid water (90O F.)
2 pkgs fast rise yeast
4 1/2 cups all-purpose flour
1 tsp. salt
2 tbsp. sugar
4 tbsp. olive oil
1/4 cup salad oil

Dissolve yeast in water, add salt, sugar, olive oil, and salad oil. Mix well. Add 3 cups flour and mix well (about 10 min) with mixer. With hands, mix 1-1/2 cups more flour. Let rise until double in bulk, twice. Then make pizza.

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POTATOES

OPRAH'S POTATOES

2-½ lb. red potatoes
2-½ lb. Idaho potatoes
1-1¼ cups bottled horseradish sauce
1-½ cups whipping cream or whole milk
salt
ground black pepper to taste
chopped parsley, optional

Wash potatoes well, leaving the skins on, and cut them in half. Transfer to a large pot or kettle and cover with water. Heat water to a boil, lower heat to a simmer and cook until potatoes are very tender, about 25 minutes. Drain the potatoes well and return to the pot. Do not peel them. Add butter and begin to mash by hand. Add horseradish sauce, cream, salt and pepper and continue to mash until texture is creamy but still slightly lumpy. Garnish with parsley.

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MOM'S GARLIC POTATOES

1-¼ lb. small red-skinned potatoes
salt to taste
2 tbs. olive oil freshly
ground pepper to taste
2 tsp. finely chopped garlic
2 tbs. finely chopped parsley

Put potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer until tender, about 20 min. Do not overcook. Drain and let cool. Peel potatoes and cut into ¼-inch-thick slices. Heat oil in a nonstick skillet large enough to hold potatoes in one layer. Add potato slices, salt and pepper. Cook over medium-high heat, shaking and tossing skillet. Cook until potatoes are crisp and nicely browned. Drain fat from potatoes and add butter and garlic.. Cook briefly, shaking and tossing. Do not brown garlic. Add parsley and serve.

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SAUTÉED ROSEMARY POTATOES

4-6 pounds large, smooth-skinned red potatoes
1/2 c. extra virgin olive oil
1 tbs. roughly chopped fresh rosemary or 1 to 2 tips dried, crushed
10 ounces fontina or taleggio cheese, cut into 1/4-inch dice

Wash potatoes, trim ends and cut into lengthwise slices about 1/2 inch thick. Cut each slice into 1/2 inch thick sticks. Cut each stick into 1/2 inch cubes, discard uneven pieces. Boil potatoes, covered with salted water, approximately 6 minutes, or until barely done. Drain and let dry on a flat tray. Just before serving, heat oil in cast-iron skillet. Cook potatoes, shaking the pan every few minutes to turn the potatoes until brown on all sides. When potatoes well-browned add rosemary, pepper and optional cheese. Toss gently and place in a turned-off oven, uncovered, up to 15 minutes. Salt to taste just before serving.

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COOKIES

SNOWFLAKE COOKIES

1 cup shortening
3 oz. cream cheese
1 c. sugar
1 egg yolk
1 tsp. vanilla
1 tsp. grated orange rind
2-½ c. flour
½ tsp. salt
¼ tsp. cinnamon

Cream butter , cream cheese, and sugar. Then add yolk, vanilla, orange rind. Sift in dry ingredients. Bake in 350 ° oven 12-15 minutes.

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HOLLY WREATH COOKIES

½ cup butter or margarine
1-½ oz. cream cheese
¼ cup sugar
½ tsp. vanilla
1 cup flour

Cream butter, sugar, cream cheese. Add vanilla. Then flour. Bake in 375° oven 8-10 minutes.
Makes 2 doz.

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CHRISTMAS TREE COOKIES

1 cup shortening
¾ cup sugar
1 egg
2-½ cup flour
salt
¼ tsp. baking powder
1 tsp. almond extract green food coloring

Cream shortening. Add egg. Sift in dry ingredients. Bake at 375° for 10-12 minutes.

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GIFT COOKIES

1 cup butter or margarine
½ c. sugar
1 egg yolk
1 tsp. grated orange rind
2-½ c. flour

Cream butter. Add sugar gradually. Cream again until light and fluffy. Add egg yolk and orange rind and mix until evenly blended. Add flour in 4 parts, mixing well after each addition. Roll small pieces of dough into little balls in the palm of hand. Small pieces of dates, walnut, or ?, Can be inserted inside the ball. Bake in 325° oven until light brown only. For approx. 25-30 min.
When cooled, roll in powdered sugar, or roll in powdered sugar before serving.

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O'HENRY BARS (AUNT PEG)

2/3 c. margarine
1 c. brown sugar
1/2 c. light corn syrup
3 tsp. vanilla
4 c. quick-cooking rolled oats
1 6-oz. package chocolate chips
2/3 c. peanut butter

Cream margarine. Blend in sugar, syrup and vanilla. Stir in oats. Spread into greased 13x9 pan. Bake 15 min. at 350°. (don't bake any longer, even though bars may not look cooked.) Let cool.

Melt chocolate chips and peanut butter over low heat. Spread over oat mixture. Refrigerate until quite chilled. Cut into bars.

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PUMPKIN NUT COOKIES

2 c. flour
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 c. shortening
1 c. sugar
2 eggs
1 c. canned pumpkin
1 c. chopped nuts
1 c. raisins

Icing:

1 1/2 c. powdered sugar
1 tsp. vanilla
2-3 tbs. orange juice

In a medium bowl stir together first five ingredients, set aside. Beat shortening for 30 seconds. Add sugar, beat until fluffy. Beat in eggs and pumpkin. Add dry ingredients, Stir in nuts and raisins. Drop by rounded tsp. onto greased cookie sheet.
Bake at 350° for 12 min. Cool on a wire rack.

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POTATO CHIP COOKIES

1 lb. unsalted butter
3-1/2 c. sifted flour
1 c. sugar
2-1/2 c. cr. pot chips
2 tsp. vanilla

Cream butter and sugar together until fluffy. Add vanilla and flour and beat until well blended. Add potato chips. Drop by tsp. onto ungreased cookie sheet and bake 13-15 min. or until golden brown in 350 degree oven. Should make about ten dozen cookies. Note: avoid salted butter because the chips have enough salt for the recipe.

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