Mint-Wiches Cookies

(Makes 4 dozen)

Cream together:
2/3 C. shortening
1/2 C. sugar
Add:
1 egg
1 (6 oz.) pkg mint choc. chips, melted
1/4 C. corn syrup
Blend well & add:
1-3/4 C. flour
2 tsp. baking soda
1/4 tsp. salt
Mix well and chill dough.

Need 48 thin mints - about 3 boxes - found in candy aisle in the grocery store.

Roll dough in small marble-sized balls (so cookies end up about the size of the mints). Bake at 350 for 10-15 minutes on ungreased sheet.

Let stand a few seconds and remove to cooling rack. Place mints between 2 cookies right away, and then press together as mints begin to melt to sandwich.

Easy Turkey/Chicken Pot Pie (Mmmm!)

Perfect for leftover Thanksgiving turkey!  I make this often in the winter months - it's easier and quicker than it sounds.

Filling:
1/3 C. butter or marg.
1/3 C. flour
1 T. onion flakes
1 T. chicken soup base
1/4 tsp. pepper
1/2 tsp. salt
1-3/4 C. water
2/3 C. milk
2 C. leftover turkey/chicken, diced
1 (10 oz.) pkg. frozen peas & carrots (or whatever vegetables you like)

Heat butter over low heat until melted.  Stir in flour, onion flakes, soup base, salt & pepper until smooth.  Add water &  milk, stirring constantly.  Heat to boiling and boil for 1 minute while stirring.  Stir in turkey/chicken and vegetables; set aside.

Use pre-made/store bought pie crust, or make this:

Celery Pastry
2/3 C. margarine/shortening (softened)
2 C. flour
2 tsp. celery salt
4 T. cold water

Cut shortening into flour and celery salt until crumbly.  Add water a little at a time, tossing with fork until moistened.  Gather pastry into a ball.  Roll out 2/3 of dough to fill pie plate.  Line plate with pastry & pour in filling.  Roll out remaining dough and place over the top.  Fold under edges & flute.  Cut sllits in top and bake at 425 for 30-35 minutes until browned.  (This recipe is easily doubled and put into a 9 x 13 pan.)

Apple Coleslaw

(4-6 servings)

Mix together in bowl:
2 C. coleslaw mix
1 apple - unpeeled, chopped
1/2 C. celery, chopped
1/2 C. green pepper, chopped

Whisk together and add to slaw:
1/4 C. oil
2 T. lemon juice
2 T. honey
1 tsp. celery seed

Homemade Microwave Popcorn

1/4 cup popcorn kernels
3/4 tsp olive oil
1/2 tsp salt
1 Brown Lunch Bag
1 Stapler and 2 staples (I don't even staple the bag shut - 2 folds are enough)

Directions

In a small bowl, mix together all the ingredients, so that the kernels are coated nicely with the oil and salt.
Pour the kernels into the bottom of the lunch bag.
Make two 1/2 inch folds from the top of the bag creating a seal.
Using Two Staples (no more, no less!) staple the bag shut (optional)
Lay the bag on its side - allowing the kernels to spread out in a single layer.
Microwave on high for 2-3 minutes.
When the kernels are popping only more than every 3 seconds - it is done. Anymore and it will burn!

Wild Rice Baron

(Serves 12-14)

2 C. wild rice
4 C. water
2 tsp. salt
2 lbs. lean hamburger
1 lb. fresh mushrooms
2 tsp. salt
1/4 tsp. pepper
1/2 C. celery, chopped
1/2 C. onion, chopped
1/2 C. butter
1/4 C. soy sauce
2 C. sour cream
1/2 C. slivered almonds

Gently cook wild rice in water and salt (covered) 45 min. Drain. Brown ground beef. Rinse mushrooms & slice. Saute mushrooms, celery, onion in butter 5-10 minutes. Combine soy sauce, sour cream, salt & pepper. Add rice, beef, onion & saute mix. Add almonds, toss, and bake in 3 qt. casserole at 350 for 1 hour uncovered. Stir often.

Cauliflower Wild Rice Soup

 (Makes 6-8 servings/2 qts.)


1 med. onion, chopped
1 C. thinly sliced celery
1 C. sliced fresh mushrooms
1/2 C. butter
1/2 C. flour
1 qt. chicken broth
2 C. cooked wild rice
2 C. cauliflower florets, cooked
1 C. half & half (can substitute 4-1/2 tsp. melted butter plus enough whole milk to equal 1 cup; OR 1 C. evaporated milk)

In large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.

Overnight Egg Casserole

2 lbs. Jimmy Dean sausage
2 C. shredded Cheddar cheese
2-1/2 C. milk
2-1/2 C. seasoned croutons
4 eggs, beaten
3/4 tsp. dry mustard
1 can Cream of Mushroom soup
1/2 can milk

Brown and drain sausage.  Spray 9x13 pan with vegetable spray.  Layer croutons on bottom, top with alternate layers of cheese and sausage. Mix eggs, milk and dry mustard.  Pour over meat and cheese.  Refrigerate overnight.  In the morning, mix the cream of mushroom soup with 1/2 can milk.  Pour over mixture in pan.  Bake for 1-1/2 hours at 300 degrees.

Coconut Washboard Cookies

1/2 C. butter, softened
1/2 C. shortening
2 C. packed brown sugar
2 eggs
1/4 C. water
1 tsp. vanilla extract
4 C. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. flaked coconut

1.  In large mixing bowl, cream butter, shortening and brown sugar until light and fluffy.  Beat in eggs; gradually add water and vanilla.  Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.  Fold in coconut.  Cover and refrigerate for 2-4 hours.

2.  Shape into 1-in. balls.  Place 2 in. apart on greased baking sheets; flatten with fingers into 2-1/2 in. x 1 in. rectangular shapes.  Press lengthwise with a floured fork.  Bake at 400 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes before removing to a wire rack to cool completely.

Pasty Pie (Venison or Beef)

For years I made homemade pie crust and individual half-moon shaped pies.  In the past year or so, I finally got smart and to save precious time, I now make one pie using store-bought pie crust shells that come two to a package.  (However, homemade crust is still the best!)

You will need approximately:
1# Round steak (venison or beef), 3-4 potatoes, 1 med. onion, salt & pepper, butter, 2 pie crusts

Place the following in separate bowls:

• Round steak, cut into small bite-sized pieces 
• Potatoes, also cut into small bite sized pieces
• Onions, chopped

Preheat oven to 350.  Spray pie plate with non-stick coating (I use a 2" deep pie plate.)  Place pie crust in bottom of plate, and layer potatoes, salt & pepper, onions, meat, salt & pepper and a few pats of butter on top.  Add the top crust, seal the edges and cut slits in the top.

Bake 1 to 1-1/2 hours.  Let cool about 15 minutes before cutting.  Serve with lots of butter to slather on top!

*Note:  Adding rutebegas and/or carrots is also tasty.