RECIPES FOR
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| BUTTERSCOTCH COOKIES 2 1/4 cups flour 1 tsp. baking soda 3/4 tsp. salt 1/2 cup marg., softened 1/4 cup shortening 1/4 cup peanut butter 1 cup light brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla 1-12z pkg. butterscotch morsels 1 cup nuts Preheat oven 350°F.
In a small bowl combine flour,
In large bowl, mix
Drop by teaspoonfuls Enjoy! An original recipe from my sister Pam Pt. St. Lucie, FL ref:03/01/98 |
CORNED BEEF AND CABBAGE
| 5# corned beef brisket 1 large onion, quartered 4 carrots, sliced lengthwise 4 potatoes, quartered 1 tbl. pickling spice 1 head cabbage, quartered In a 5qt. crock pot place carrots and potatoes. Put corned beef on top of veggies, sprinkle with pickling spice and cover with onions. Cover meat with hot water and set on high for 6-8 hours.
Take meat and veggies out and keep warm.
The secret to a tender corned beef in the crock pot From Kathy's Kookbook ref:03/08/98
BAILEY'S IRISH CREAM | 3 eggs 1 can condensed milk 12z grain alcohol 1 pint half and half 2 tbl. chocolate syrup Blend. Refrigerate. From my sister Pam Pt. St. Lucie, FL ref:03/15/98 |
KEY LIME PIE | 4 egg yolks 1 can condensed milk 3/4 c. sugar 4 egg whites 1/2 c. lime juice 1/2 tsp. cream of tartar 1-9" baked pie shell Filling: Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well. Meringue: Add cream of tartar to egg whites and beat until foamy. Continue beating adding sugar, 1 tbl. at a time until egg whites peak. Pour filling into pie shell. Top with meringue and bake in slow oven 330°F. until golden brown. Closest I can come to Mrs. Muggie's Key Lime Pie in Miami, Florida Kathy's Kookbook ref:03/22/98 |
CAP'N JOHN'S LINGUINI WITH CLAM SAUCE
| 1 can chopped or minced clams 6 large cloves garlic, pressed 1 bottle clam juice 2 tbl. fresh or dried parsley 1 tbl. olive oil Salt & pepper, to taste 1# linguine In sauce pan, saute garlic in olive oil; add clams, juice, parsley, salt and pepper. Heat only until hot. Spoon over hot linguine. Serve with Parmesan cheese. An original recipe by my husband Cap'n John ref:03/29/98
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