Hey Cookie

Snickerdoodles

1 c. butter

1 ½ c. sugar

2 eggs

1 tsp. vanilla

2 ¾ c. flour

1 tsp. baking soda

1 tsp. salt

Cinnamon sugar mixture in small dish

Mix all ingredients together. Make into balls and roll in a cinnamon sugar mixture. Set 12 to a cookie sheet; bake at 375 for about 7 minutes or until just starting to turn brown.

Top Secret

Well, here we have two top secret family recipes. To keep people happy, I am not going to tell you which of my family members claim these as leverage in order to be invited to gatherings. Keep these on the down-low, ok? 

 

Sweet Macaroni Salad

1 12 oz. pkg. salad-roni

1 2 oz. jar diced pimentos

½ c. diced sweet pickles

½ c. diced mild cheddar cheese

Milk or pickle juice

Salad dressing

Cook macaroni. Drain. Rinse with cold water till macaroni is cooled. Drain. In a large bowl add macaroni, pimentos, pickles, cheese. Add salad dressing to desired consistency. Refrigerate for 1 hour. Milk or pickle juice can be used to keep salad moist until serving.

Macaroni Chicken Salad

6 c. cooked macaroni

½ c. grated onion

3/8 c. parsley

4 ½ c. mayonnaise

9 c. chicken, cut up

2 tsp. salt

1 tsp. pepper

6 eggs cooked and cooled

Paprika

Combine all ingredients while macaroni is still warm. Toss together till blended. Garnish with sliced eggs and paprika on top. Serves 25.

A Southern Classic

Pork Chops with Sweet Potato Gravy

4 thick pork chops, 6 to 8-ounces each
2 teaspoons Essence spice mix
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
3 tablespoons pure cane syrup, such as Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
Chopped parsley leaves, for garnish

Season the pork chops with the Essence (found on a different post).

In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.

Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.

Remove from the heat and serve immediately. Garnish with parsley.

Lace In The Works

I love the medieval quality to this pattern.

vermontlace.com

Two Favorite Gelatin Salads

 Feel free to subsitute with your favorite organic/real food choices.

Waldorf Salad

1 6oz. pkg. strawberry gelatin

2 c. boiling water

1 ½ c. cold water

2 medium apples, diced

½ c. celery

¼ c. chopped walnuts

Dissolve gelatin in boiling water. Add cold water, chill till partly thickened. Stir in celery, apples and walnuts. Pour into mold. Chill till firm.

Orange Gelatin Salad

2 large pkg. orange gelatin

2 c. boiling water

1 sm. can frozen orange juice

1 lg. can mandarin oranges

2 bananas, sliced

Topping: 1 sm. pkg. instant lemon pie filling, and 1 c. whipping cream

Mix in order given and add mandarin oranges and bananas. Let set in fridge. Make pie filling as directed on box. When firm top with blended filling and whipping cream.

Bobbin Lacing

A Few Summer Delights

Cucumber Salad

2 tbs. sour cream

2 tbs. salad dressing

2 tsp. vinegar

1 tbs. sugar

Pinch of season salt and onion salt

Tomatoes or cucumbers

Mix dressing ingredients together, toss with sliced cucumbers or tomatoes. Sliced onion can be added if desired.

Clam Chowder

1 c. onions, chopped fine

1 c. celery, chopped fine

2 c. dices raw potatoes

2 cans (6 ½ oz.) minced clams and juice

¾ c. butter

¾ c. flour

1 qt half and half

2 tbs. red wine vinegar

Drain juice from clams and pour over vegetables in a very small saucepan. Add enough water to barely cover and simmer over medium heat till barely tender. In the meantime melt butter in another pan. Add flour, blend, cook on medium stirring constantly. Add half-and-half and cook till smooth and thick (very important!). Add vegetable/juice mixture, clams, and vinegar, and heat through. Season with salt and pepper to taste. Serves 8.