The Dinner Club
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Kugelis

8-10 servings

½ lb bacon (use 1 lb if you prefer - this is my preference)
1 large onion (finely chopped, 1-2 cups)
½ lb butter
10 lbs of potatoes
1 can evaporated milk
1/4 tsp. garlic (powdered - optional)
6 eggs
cheese cloth

Cut bacon into 1/2 inch strips. Fry till crisp. Remove the bacon and drain. Crumble it into small pieces. While the bacon is draining, saute the finely chopped onions with in the bacon fat. Cook 8-12 minutes until they are soft and translucent. Stop before they start to caramelize. Add the crumbled bacon back into the mix. Melt the butter with the bacon fat, bacon, and onions. Set aside.

Peel the potatoes and put them in a pot of cold water. Place a colander in a large pot, and line it with cheese cloth. Grate the potatoes into the colander. (I found it easier to put them in a food processor until thoroughly pulverized.)

When all of the potatoes are grated, lift them out of the colander using the cheese cloth, and squeeze the excess water from them. If the potatoes have darkened, submerge the potatoes (still in the cheese cloth) into hot water in a separate pot. Alternatively, pour boiling water over the potatoes while holding the cheese cloth. Squeeze any new water out of them. Remove the colander from the pot. Pour off the water that drained from the potatoes during grating, leaving the starch in the bottom. Empty the cheese cloth into the pot with the starch. The starch helps make the Kugelis whiter.

Sprinkle garlic over the mixture (optional). Add canned evaporated milk and mix thoroughly. Take eggs one at a time, beat, add to the potatoes, and mix Thoroughly. Pour in the bacon, onion, and butter mixture. Mix thoroughly.

Bake in a greased, floured, 11 x 15 cake pan at 400 degrees for 15 minutes, then 350 degrees for about 45 minutes to 1 hour (until golden brown)

Let stand for about ten minutes. Cut into squares and serve hot. It is great with sour cream or applesauce. Also great the next day!

Chef's Notes: In times past, I did not drain the potatoes, and cooked the onions only briefly. This had the effect of creating a dish that was more like a "potato pancake" casserole. Squeezing all of the water out of the potatoes gives a more "pudding" like texture. Cooking the onions until they are soft and translucent releases the sugar in them making the Kugelis sweet. From other recipes, I have discovered that the garlic, even though there is too little to actually taste, makes you want to come back for seconds.

RUTH's TACOS

FILLING
2 pounds ground round
1 pound sausage

2 packets taco mix (Ortega)
cumin
garlic powder
onion powder
thyme

TOPPINGS
Lettuce
Tomatoes
Cheese
Hard boiled eggs
Onions
Taco sauce (mild)
olive oil, vinegar, lemon juice (make 1 cup)

Brown the meat. Drain. Add taco mix and spices (to taste). Stuff shells with filling, cover with topping, and add taco sauce.

BEEF STEW

2 pounds stewing beef (do not brown)
8 carrots cut in thick slices (circles)
1/2 package onion soup
2 slices of cubed bread
pinch of thyme, rosemary, marjoram, pepper
1 cup celery (chopped)
3 tbsp. tapioca
1 tbsp. sugar
1 # 2 1/2 (27-30 oz) can of tomatoes
1 tsp. salt

Optional: 4 oz of sherry or wine
1 8 oz package frozen peas
3 sliced potatoes
slices of bell pepper

Mix all ingredients, except peas. Put in a large greased casserole dish. Bake covered for 6 hours at 250 or 4 hours at 275. Add peas during last 15 minutes of cooking. This is a basic recipe. Add anything else that you like.

CHICKEN CHOW MEIN
(Gai Chow Mein)

2 tbsp. peanut oil
1/2 - 1 cup lean chicken (cooked and chopped)
1 tbsp. Soy Sauce (or to taste)

1 onion (slivered)
2 cups celery (chopped)
1/2 cup mushrooms (sliced)
2 cups mixed Chinese vegetables and bean sprouts (drained)

1 cup Chinese gravy

Heat one tablespoon of oil in a skillet and saute chicken until brown. Add soy sauce during cooking. In a separate wok or skillet, heat one tablespoon of oil and cook onions, celery, and mushrooms until soft (8-10 minutes). Add drained Chinese vegetables and bean sprouts. Combine meat, vegetable mixtures, and gravy. Simmer until flavors blend. Add soy sauce to taste. Serve with fried noodles or rice. 4 to 6 servings.

Variant: Use chopped veal, pork, or beef in place of chicken.

CHINESE GRAVY
(Woo Suey)

2 cups broth (chicken, port, or combination)

2 tsp. corn starch or rice flour (apprx.)
1/4 cup water

1/2 tsp. salt (apprx.)
1/2 tsp. sugar (apprx.)
2 tsp. soy sauce (apprx.)

Bring broth to boiling point. Mix corn starch with water until thoroughly dissolved. Add to boiling broth and cook until it thickens, stirring constantly. Add salt, sugar and soy sauce to taste. Makes about 2 cups of gravy.

Variation: More soy sauce may be used in place of salt. Molasses may be used in place of sugar.

My own (Kay Balchunas) observations: We use as much onion as celery, and lots more chicken or whatever meat you choose. Need very little of the gravy - put the corn starch in just about 3/4 cup of the broth. You don't drain any of the vegetables that you cook, that is the celery and onions, and they give enough liquid for the entire mixture. Vinnie and everyone just really loved it. We had it on David's birthday and we had it again last Sunday. All with chicken. This week I bought a fresh shoulder and will try it with that. Personally, I think the chicken will be my favorite. Rita wanted a copy of the recipe and so did Dottie. So, that is why I am so ambitious. Besides, it is Wednesday again and it seems such a long time no one is here so I take advantage of the situation.

BARBECUE RELISH

4 quarts green tomatoes
1 head cabbage
6 red peppers
6 large onions

2 quarts vinegar
1 quart water
6 cups sugar
2 tbsp. celery seeds
2 tbsp. mustard seeds
2 tbsp. salt
1/2 tsp. red hot pepper
4 tsp. turmeric

Grind tomatoes, cabbage, red peppers, and onions. Squeeze out water. Put into boiling mixture of vinegar, water, sugar, celery seeds, mustard seeds, salt, red hot peppers and turmeric. Boil for an additional 25 to 30 minutes. Pour into canning jars.

PICKLED BEETS

2 cans (15 oz each) sliced beets
3/4 cup white vinegar
3/4 tsp. ground cloves
2 tbsp. brown sugar

1 large red onion

Open beets and drain the liquid into a pot. Add white vinegar, cloves and sugar to the pot. Heat on low long enough to dissolve the sugar. Taste the mixture. If you want them more tart, add more vinegar. Layer the drained beets and chopped onion in an 8 x 8 inch pyrex dish. Pour the juice over the beets and onions. Refrigerate. Best when cooled, especially overnight. Will keep for one or two weeks.

BORSCHT (BEETS) WITH SOUR CREAM
Great Grandma Klimasauskas
(Ana, October 29, 1955)

Fresh beets with leaves
salt
lemon juice
sour cream

Boil fresh beets (including leaves) in water with a little salt. (NOTE: Canned beets don't taste very good.) If desired, the beets can be sliced (like potatoes) or left whole. Boil until soft, put them aside to cool (do NOT drain the water). When beets have cooled, take one cup of liquid from the beets, and mix thoroughly with one or two tablespoons of sour cream. Add back into the cooked beets. Add lemon juice and salt to taste. Refrigerate. Eat as a cold soup with dark bread.

CABBAGE SOUP
Great Grandma Klimasauskas
(Ana, October 29, 1955)

Chicken
Small can of sauerkraut
half head fresh cabbage
flour
water
butter
salt
1 tsp. sugar
1/2 cup milk

Boil the chicken in water to create a chicken stock. Remove chicken (use it for something else) and keep the water as stock for the soup. Slice the cabbage and wash a few times (keeps it from being greasy). Put cabbage and sauerkraut in chicken stock. Boil for 30 minutes. In a separate container, mix flour and water. Add to soup. Add some butter, salt and sugar (1 teaspoon) to taste. Simmer for one more hour. When almost cooked, add milk.

BUFFET SALAD
Lee Lindsey

1 large bunch fresh spinach
1 head red leaf lettuce
1 head butter lettuce

1 double package Hidden Valley herb-flavored salad dressing mix
2 cups mayonnaise
1 cup plain yogurt
1 cup sour cream

1 10 oz package frozen peas (thawed)
1 bunch green onions (chopped)
4 hard boiled eggs (chopped)
1/4 pound bacon (cooked and crumbled)

Wash greens and dry thoroughly. Break into small pieces. Combine salad dressing mix, mayonnaise, yogurt and sour cream. In a 13 x 9 x 2 baking dish, layer spinach, lettuces, peas, green onions, chopped eggs, and bacon. Spread dressing on top. Be certain to seal tightly with saran wrap. Refrigerate overnight. Serves 12.

SEASHELL PASTA SALAD

1 - 12 oz package pasta shells

1 can diced tomatoes (drained)
2 medium carrots (shredded)
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
1/2 cup onion (sliced)
1 (2.25 oz) black olives (drained and sliced)
1 cup italian dressing
1/2 cup parmesan cheese (grated)
1/2 tsp. salt
1/4 tsp. pepper

Cook the pasta, drain it, and rinse it in cold water. Combine all ingredients and mix well.

WILTED CHINESE CABBAGE SALAD

1 large head (3 pound) cabbage
6 green onions
1 package (3 oz.) Oriental noodle soup mix (any flavor)

1/4 cup sugar
1/2 cup salad (canola or olive) oil
1 tsp. sesame oil (optional)
6 tbsp. white wine vinegar
1 tbsp. soy sauce
1/2 tsp. pepper

1/4 cup toasted sesame seeds

With a sharp knife, finely shred the cabbage. At the end, you should have 3 quarts of shredded cabbage. Cut onions into thin diagonal slices. In a large salad bowl, combine cabbage and onions. Break the uncooked noodles into small pieces and mix into the cabbage. Save the seasoning pack for other uses. In a separate bowl, combine sugar, oils, vinegar, soy sauce, and pepper. Pour over the cabbage mixture and toss well. Cover and chill 2 to 4 hours or until the cabbage has wilted. Before serving, stir and top with sesame seeds. 8 to 10 servings.

DILLED CUCUMBERS

1-2 cucumbers thinly sliced
1/4 cup salad dressing
1/2 fresh lemon
pepper
dill seeds

Measure the salad dressing into a measuring cup. Squeeze the juice of one half of a fresh lemon into the cup with the salad dressing. My home grown lemons are very juicy, you may need to add more lemon juice. Mix until smooth. Combine with cucumber slices. Add pepper and sprinkle with dill seeds to taste.

DATE NUT BREAD
Aunt Margaret

1/2 cup shortening (canola oil)
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp. vanilla
1 egg (beaten)

2 3/4 cups flour
1/2 tsp. salt (optional)

1 1/2 cups boiling water
2 cups dates (pitted and chopped)
2 tsp. baking soda

1 cup walnuts or pecans (chopped)

Place dates in a bowl, sprinkle baking soda over them, and pour boiling water over them. Soak for 15-20 minutes. Beat thoroughly shortening and sugar. Beat in vanilla and egg. Sift together flour and salt. Blend into shortening mixture and mix well. Blend in dates and nuts. Pour mixture into two bread pans. Bake at 325 degrees for 45 to 55 minutes, until a wooden toothpick inserted in the center comes out clean. Frost with Cream Cheese Frosting.

HOLLAND CARROT BREAD

1 cup canola oil
3/4 cup brown sugar
2 tsp. vanilla extract
3 eggs (beaten)

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 cups grated carrots
1 cup golden raisins
1/2 cup coconut
1/2 cup crushed pineapple (drained)
3/4 cup chopped walnuts

Beat oil, sugar, vanilla extract, and eggs until thoroughly blended. Sift flour, baking soda, cinnamon, and salt together. Combine with oil mixture. Beat until well blended. Fold in carrots, raisins, coconut, pineapple, and walnuts. Pour into 2 greased loaf pans or one greased 13 x 9 pan. Bake for 1 hour at 300 degrees. Frost with Cream Cheese Frosting (optional).

Alternate Recipe (looks older): Replace 3/4 cup brown sugar with 1 1/2 cups of granulated sugar. Replace 3/4 cup chopped walnuts with 1/2 cup chopped walnuts. Bake 1 hour at 300 degrees in greased and wax-paper lined loaf pans; or 1 hour at 350 degrees in 13 x 9 inch pan.

CHOCOLATE CINNAMON BREAD
Marcus Samuelsson

CHOCHOLATE BATTER
3 sticks unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 cups all purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tbsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup water
1 tsp. vanilla extract

COCOA-SPICE SUGAR CRUST
1/4 cup granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. Dutch-processed cocoa powder
Pinch ground ginger
Pinch ground cloves
1/4 cup decorating or sparkle sugar

Preheat the oven to 350 degrees. Grease two 9 x 5 x 3 inch loaf pans and line the bottom of the pans with parchment paper.

Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next. Scrape down the sides of the bowl several times.

Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With a mixer on low speed, alternately add the flour mixture and butter milk mixture to the butter, begriming and ending with the flour and beating just until blended. Divide the batter between the two pans. Shake the pans to even the tops and set aside.

Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the batter with the sugar mixture dividing evenly between them. Bake until a toothpick inserted in the center comes out clean about 45 to 50 minutes. Let cool completely. Run a thin knife around the sides to release the breads and remove from pans. Serve with Starbucks Joya del Dia Blend, Guatemala Antigua, or Colombia Narino Supremo.

BREAD PUDDING

2 cup milk (scalded)
4 tbsp. butter or canola oil

2 eggs
1/2 cup sugar
1/4 tsp. salt
1 tsp. cinnamon (ground)

3 cups soft bread crumbs
1/2 cup raisins

Scald the milk then add butter. Beat eggs. Mix eggs into milk mixture. Stir in sugar, salt and cinnamon. Beat well until sugar is dissolved. Put bread crumbs and raisins in 1 1/2 quart baking dish. Pour mixture over and stir gently. Bake at 350 degrees for 40-45 minutes or until a thin bread knife inserted 1 inch from the edge comes out clean. Serve warm or cold with cream, whipped cream, or bard (?) sauce. 6 servings.

LEMON CAKE

CAKE
1 package lemon jello
1 package yellow cake mix
1/8 tsp salt

3/4 cup water
3/4 cup canola oil

4 eggs

FROSTING
2 cups confectioners powdered sugar
1/2 cup pineapple, lemon juice, or frozen lemonade (preferred)

Preheat oven to 350 degrees. Mix together dry ingredients: jello, cake mix, and salt. Add water and oil and mix well. Add one egg at a time, and beat well. Cook in a greased 10 x 14 x 2 pan at 350 degrees for 45 minutes. Mix confectioners sugar and juice together. Dribble over the cake while it is still hot.

APPLE CAKE

2 large eggs
3/4 cup canola oil

2 cups sugar
1 tsp. vanilla extract

2 cup flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda

3 large (or 4 small) green apples (peeled and chopped)
1/2 cup walnuts (chopped)

Beat eggs and oil until foamy. Beat in sugar and vanilla. Sift together flour, salt, cinnamon, and baking soda. Blend flour mixture by hand into egg mixture. Mix in by hand apples and walnuts. Pour into an 8 x 12 greased baking pan and cook at 350 degrees for 45 minutes.

DUSKY DELIGHT CAKE
(Cocoa Devils Food)

CAKE
1/2 cup shortening (canola oil) or butter
1 1/4 cup sugar
2 eggs

1/3 cup cocoa
1/3 cup water

1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt

1/2 cup buttermilk

FROSTING
1 cup brown sugar
1/4 cup milk
1/4 cup butter (melted)
1/8 tsp. salt

1/2 cup nuts (chopped)
1/4 cup cocoanut (shredded)

Cream together butter, sugar, and eggs (egg mixture). Pour cocoa into a small bowl, and slowly add water, thoroughly mixing together. Add cocoa mix to egg mixture. Sift flour, baking soda and salt together. Alternately add flour mixture and buttermilk to egg mixture. Pour into a 9 x 9 greased baking pan. Bake at 350 degrees for 30-35 minutes. Cool before frosting.

Over a low heat, mix together brown sugar, milk, butter and salt, stirring constantly until sugar is completely dissolved. Increase heat and bring to a rapid boil for one minute. Remove from heat and beat until luke warm. Add nuts and cocoanut. Frost the cake.

FRUIT CAKE
Bev Boyd

1 can crushed pineapple
1 can cherry pie filling
1 box Duncan Hines yellow deluxe cake mix
1 1/2 - 2 cubes butter
1 cup chopped nuts

Spray a 9 x 15 inch glass baking dish with pam. Mix all of the ingredients together, pour into the pan, and bake at 350 degrees for 1 hour.

CREAM CHEESE FROSTING

1/2 cup butter
1 (8 oz) package of cream cheese
1 tsp. vanilla extract

2 cups confectioners powdered sugar (1 pound)

1/8 - 1/4 cup Lemon or pineapple juice to taste (optional)

Mix the butter and cream cheese together until well creamed. Mix in the vanilla extract. If desired, add lemon or pineapple juice. Slowly blend in sugar. Mix well. Makes enough for one 13 x 9 cake or two bread loafs. NOTE: For less sugar, this frosting can be spread very thinly, such that one half of the recipe is sufficient for a 13 x 9 cake or two bread loafs.

Editors Note: Some recipes on the web use 2 8-oz packages of cream cheese for a more "cream cheese" taste. Other recipes reduce butter and substitute heavy cream.

THE "BIG APPLE" PIE

1 cup brown sugar
1/4 cup flour
1/4 tsp. salt

3/4 cup water
1 tbsp. vinegar

2 tbsp. butter
1 tsp. vanilla extract

3 Big apples
Pastry for two pie crusts

In a medium sauce pan, mix brown sugar, flour and salt. Add water and vinegar and mix well. Cook over medium heat stirring constantly until mixture thickens. Remove from the heat. Add butter and vanilla. Allow syrup mixture to cool.

Line two 9 1/2" pyrex pie plates with pastry. Place sliced apples in the crusts. Pour syrup mixture over the apples and cover the top with pastry crust. Bake at 400 degrees for 40 minutes.

APPLE CRUNCH

3 apples, peeled and sliced

3/4 cup brown sugar
1/2 cup butter

1/2 cup flour
3/4 cup quick oats

1 tsp. cinnamon (optional)
1/2 tsp. nutmeg (optional)
1/2 tsp. lemon juice (optional)

Arrange apples in the bottom of a greased 8 x 8 glass baking dish. Cream butter and sugar. Blend in flour and quick oats. Add spices as desired. Layer over apples. Bake at 350 degrees for 30 minutes or until golden brown and apples are done.

DATE BARS
$5,000 prize in 1949

1/2 cup sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt

1/2 cup brown sugar
2 eggs (beaten)
1 tbsp. water

1 cup stoned dates (minced)
1 cup walnuts or pecans (chopped)

Roll dates and walnuts in flour. Set aside. Sift together sugar, flour, baking powder and salt. Beat together brown sugar, eggs, and water. Blend in flour mixture. Add dates and walnuts. Pour 1/2 inch thick in a shallow 8-inch pan and bake at 350 degrees for 45 minutes. When slightly cooled, cut into 1 x 3 inch oblongs. Dianna likes these better than mom's Date Nut Bread. Since Rick is allergic to walnuts, she uses chopped pecans.

FRUIT STICKS
Kay Balchunas

3 egg yolks
1 cup light brown sugar
1 tsp. vanilla extract

1 cup flour
1 tsp. baking powder

3 egg whites (stiffly beaten)

3 cups assorted candied fruit (examples: orange and lemon peel, citron, pineapple, cherries, figs)
1 cup raisins
1/2 cup prunes (chopped)
1 cup almonds or walnuts (chopped)

Chop candied fruit into rather large pieces. Beat egg yolks, brown sugar and vanilla extract until smooth. Sift flour and baking powder together, and add to the egg mixture. Stiffly beat egg whites. Carefully blend stiffly beaten egg whites into the flour mixture. Blend in fruit, raisins, prunes, and nuts. Pour into greased 6 1/2 x 10 1/2 x 2 inch pan or greased 8 x 8 inch pan. Bake 40 minutes at 375 degrees. When thoroughly cool, cut into 16 bars. These improve with age.

PECAN STICKS

1 cup butter (room temperature)
1/2 cup powdered sugar
1 tsp. vanilla

2 1/4 cup flour
1/4 tsp. salt

3/4 cup chopped pecans

1/4 cup powdered sugar (coating)

Mix together butter, sugar, and vanilla until creamy. Sift together flour and salt. Add to butter mixture. Blend in nuts. Shape dough into sticks approximately 2 x 3/4 inches and place on an un-greased cookie sheet (1 inch apart). Cook at 400 degrees for 12 minutes or until light brown. While still warm, roll in powdered sugar until well coated. Cool and roll in powdered sugar once more.

SOUR CREAM RAISIN BARS

CRUST
3/4 cup brown sugar
3/4 cup butter

3/4 tsp. baking soda
1 1/3 cup flour
1 1/3 cup oatmeal

FILLING
3 egg yolks
1 1/2 cup sour cream
1 cup sugar
3 tbsp (rounded) corn starch

2 cups raisins (cooked 10 minutes in water & drained)

CRUST: Combine brown sugar and butter until creamy. Sift together baking soda and flour. Blend oatmeal into flour mixture. Blend oatmeal mixture into sugar-butter mixture. Use one half of mixture as a crust to line the bottom of a greased 9 x 13 inch baking pan.

FILLING: Stir egg yolks, sour cream, sugar and corn starch together in a sauce pan over medium heat. Continue stirring vigorously until mixture thickens. Remove from heat. Add raisins. Pour into crust. Use remaining pastry mixture over the filling. Bake at 350 degrees for 30 minutes. Keep refrigerated.

BRAVO BARS
(Hershey recipe)

2 blocks (2 oz) Hershey's baking chocolate
1/2 cup butter
1 1/2 cups sugar

2 eggs
1 tsp. vanilla extract
1/2 cup milk

1/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

1 cup rolled oats
1 cup walnuts (coarsely chopped)

In a medium saucepan, melt together chocolate and butter over low heat. Pour into a mixing bowl. Gradually add sugar. Add vanilla extract and milk to eggs and beat thoroughly. Sift together the flour, baking powder and salt. Alternately blend flour mixture and milk mixture into the chocolate mixture. Blend in oats. Fold in nuts. Pour into a greased 9 x 9 inch pan. Bake at 350 degrees for 45 minutes or until done. Cool. Refrigerate.

BROWNIES

2 squares unsweetened chocolate (2 oz)
1/3 cup shortening (canola oil) or butter

2 eggs
1 tsp. vanilla extract (optional)
1 cup sugar

3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

1/2 cup coarsely chopped nuts

Over hot water in a double boiler, melt together chocolate and butter. In a separate bowl, beat eggs and vanilla, and then add sugar. Mix together with melted chocolate. Sift together flour, baking powder and salt. Mix into chocolate. Beat well. Add nuts. Spread in a well greased 8 x 8 x 2 baking pan. Bake 30-35 minutes at 350 degrees. Cool slightly and cut into 2 inch squares.

SNICKERDOODLES

1 cup butter (soft)
1 1/2 cups sugar
2 eggs

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

2 tbsp. sugar
2 tbsp. cinnamon

Cream butter and sugar together. Beat eggs and add blend well into mixture. Sift together flour, cream of tartar, baking soda and salt. Blend into egg mixture. Refrigerate until thoroughly chilled (3-4 hours). Roll into balls about 3/4 inch in diameter and then roll in a 50:50 sugar-cinnamon mixture. Press down with the bottom of a water glass until they are 1/4 inch high. Bake at 400 degrees until lightly browned, but still soft (4-10 minutes). They will puff up at first then flatten with crinkled tops. (Editors Note: I have found that cooking time is 9-11 minutes.)

BUTTER COOKIES

1 cup butter
1 cup granulated sugar

1/2 tsp. vanilla extract
1/2 tsp. lemon juice
2 eggs

2 1/4 cup flour
1 tsp. cream of tartar
1/2 tsp. baking soda

Cream butter and sugar. Combine vanilla extract, lemon juice, and beaten eggs. Beat well. Beat into butter mixture. Sift together flour, cream of tartar, baking soda. Blend with mixture. Chill the dough in the refrigerator 3-4 hours. Roll out thin on a lightly floured board, cut with cookie cutters, sprinkle with sugar, decorate with bits of candied cherries. Bake at 400 degrees on a greased cookie sheet for 8-10 minutes.

CHERRY WINKS

3/4 cup shortening (canola oil) or butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 tbsp. milk

2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

1 cup pecans (chopped)
1 cup dates (pitted and chopped)
1/3 cup Maraschino cherries

2 1/2 cups corn flakes (crushed)

Mix butter and sugar until creamy. Beat in eggs, vanilla, and milk. Sift together flour, baking powder, salt, and baking soda. Blend in and mix well. Add pecans, dates and cherries. Shape into balls using about one teaspoon of dough. Roll each ball in crushed corn flakes. Bake at 375 degrees for 10-12 minutes. Do not stack or store until completely cooled. Makes five dozen cookies.

SUGAR COOKIES

1 cup shortening (canola oil) or butter
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract

3 cups flour
1 tsp. baking powder
1/4 tsp. salt

Cream butter and sugar. Beat in eggs and vanilla extract. Sift together flour, baking powder, and salt. Mix well into butter mixture. Roll out thin on a lightly floured surface. Cut into designs and decorate with sugar. Bake at 350 degrees until light brown (8-10 minutes).

BROWN CHRISTMAS COOKIES

1 cup shortening (canola oil) or butter
1 cup light brown sugar
1 cup sorghum or mild flavored molasses

4 1/2 cups flour
1 tbsp. ginger
2 tsp. baking soda
1/2 tsp. salt

colored sugar (for decoration)

Cream butter and sugar thoroughly together. Stir in sorghum or molasses. Sift together flour, ginger, baking soda and salt. Blend into butter mixture. Mix well. Roll out on floured surface about 1/8 inch thick. Cut with Christmas cookie cutter and decorate with colored sugar. Put on an un-greased cookie sheet. Bake at 350 degrees for 6 to 8 minutes. Yield: 12 dozen 2 1/2 inch cookies. They keep well in a tin container.

PINEAPPLE DROP COOKIES

1/2 cup shortening (canola oil) or butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg (beaten)
1 tsp. vanilla extract
1/2 cup crushed pineapple (drained)

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1/2 cup nuts (chopped)

Cream butter and sugar thoroughly. Beat in egg, vanilla and crushed pineapple. Mix well. Sift together flour, baking powder, baking soda, and salt. Blend into mixture. Add nuts. Drop on greased cookie sheet. Bake at 350 degrees for 20 minutes. Makes 43-46 cookies.

RAISIN OATMEAL COOKIES

1/2 cup shortening (canola oil) or butter
1 cup sugar
2 eggs (beaten)
1/4 cup milk

1 2/3 cups uncooked rolled oats
1 cup washed seedless raisins

1 1/2 cups flour
1 tsp baking soda
1 tsp. cinnamon
1/2 tsp. salt

Cream butter and sugar. Beat together with eggs and milk. Stir in rolled oats and raisins. Sift together flour, baking soda, cinnamon and salt. Blend into butter mixture and beat well. Drop onto greased baking pan. Bake at 350 degrees for 10-12 minutes. Makes 36 medium-sized cookies.

CRISP OATMEAL COOKIES

1/2 cup shortening (canola oil)
1/4 cup butter
1 1/2 cups sugar
1/2 cup milk
1 tsp. vanilla extract

1 1/2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

2 1/2 cups rolled oats

Thoroughly cream butter, oil and sugar. Beat in milk and vanilla extract. Sift together flour, cream of tartar, baking soda, and salt. Blend with butter mixture and mix thoroughly. Stir in rolled oats. Place cookie dough in a sealed (ziploc) bag and refrigerate. Make marble sized balls. Place on a greased baking sheet. Flatten with the bottom of a water glass dipped in sugar. Bake at 400 degrees for 6-8 minutes until light brown. Makes 80 cookies.