L
ast month I wrote about tailgate food and I used the featured recipes at a football watch party I hosted. The pulled pork was delicious
although I don't think it really needs to cook as long as called for in the recipe. Mine was tender and perfect before 12 hours was up. Of course, I cooked it the remaining 4 hours as directed to give the barbecue sauce time to meld with the meat. I plan to I was also very proud of my bacon-wrapped
stuffed jalapenos, although I did need to adjust the page 2 for details. [20-323-021-01] The night before the watch party I watched
the daughters of some friends and decided baking cookies would be a good activity for us. I found The Raggedy Ann Cookies recipe, featured here, in a book put out by one of our operations employees, Angie Ellison. They sounded fun and easy to involve children. (Turns out only the 5-year-old, Mia, wanted to help; the pre-teen had other plans.) Mia had so much fun buttering the bottom of
a glass, dipping it into sugar—always careful to thoroughly coat not only the bottom but the sides of the glass, as well—and squishing the cookie dough ball. Although I am not sure why they're called Raggedy Ann Cookies, they were delicious coconut.
also celebrates the taste of autumn. Pumpkin can be used for so much more than pies: soups, stews, stir- fry, breads, cookies—I'm trying a recipe I found for Pumpkin Mac and Cheese. If it is any good I'll With some simple preparation, you can cook,
freeze and have fresh pumpkin all season. It cooks in recipies similar to canned pumpkin, but tastes so much better. For desserts, use a small, thin-skinned variety like Sugar Pie or Cinderella, both commonly found in the fall.
6
Ella Grace's Raggedy Ann Cookies Love to Cook, Love to Eat, a collection of southern recipes by Angie Ellison
Ingredients: 1 c. butter 1 c. brown sugar, packed 1 egg
½ tsp. baking powder ½ tsp. salt ½ tsp. cinnamon 1 c. shredded coconut (opt.)
Directions: Cream butter, brown sugar, egg and maple
if desired. Drop by teaspoonful 2 inches apart on greased cookie sheet. Butter the bottom of a glass 350° for 10 to 12 minutes. Cool on a rack. Note: Instead of greasing a cooking sheet, I lined
mine with parchment paper. Also, I used a tablespoon- sized drop for a thicker cookie. Yield: 5 dozen
Fresh Pumpkin Meat 5 lb. pumpkin = 4 c. cooked; 2 c. cooked = 16 oz. can
Directions: Wash your pumpkin and cut in half using a non-
serrated knife making short stabs into the skin. You may want to de-stem the pumpkin beforehand by cutting a square around the stem and pulling it out. After separating the pumpkin halves, use a spoon
to scrape out all the seeds and inner strings. Either throw them away or keep the seeds for toasting. Line a large, lipped baking sheet with foil. Lay your
pumpkin halves face down on the pan. Bake at 350° for about 1½ to 2 hours depending on the thickness of your pumpkin. Your pumpkin is done when it feels soft when poked with a fork. Remove from oven and allow to cool. Scoop the
cooked pumpkin meat into a bowl with a spoon and mash like a potato for use in recipes.
www.okcoop.org
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