MARCH RECIPE ARCHIVES

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RECIPES FOR
MARCH 1998

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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 350F.

In a small bowl combine flour,
salt, and baking soda;
set aside.

In large bowl, mix
marg., shortening,
peanut butter and sugars
until light and fluffy.
Add flour mixture.
Stir in morsels, vanilla and nuts.
Mix well.

Drop by teaspoonfuls
on ungreased cookie sheets.
Bake for 10 min.
Cool on wire racks.

Enjoy!


An original recipe
from my sister Pam
Pt. St. Lucie, FL
ref:03/01/98

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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.
Place cabbage in crock pot and
cook another half hour or so.
You might want to take the water
from the crock pot and place in pot on the stove to
cook the cabbage. It won't take as long.

The secret to a tender corned beef in the crock pot
is the high temp. If you cook it on low, it will be tough.


From Kathy's Kookbook
ref:03/08/98

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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

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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 330F. until golden brown.

Closest I can come to Mrs. Muggie's
Key Lime Pie in Miami, Florida
Kathy's Kookbook
ref:03/22/98

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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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