BORN TO COOK: Recipes from


A COLLECTION OF RECIPES


Cheese Straws


1 lb. sharp cheese, finely grated 1 stick margarine 1 stick butter 3 c. plain flour


1 level tsp. baking powder 1 level tsp. ground red pepper


1. Soften margarine and butter at room temperature. Do not melt. 2. Finely grate sharp cheese. 3. Combine margarine and butter well and work in cheese. 4. Sift flour, pepper and baking powder together. Slowly work into cheese and butter mixture. 5. When well mixed, place dough in cookie press and press into long strips onto greased cookie sheet. Cut into 2-inch pieces.


Bake at 350 degrees for about 10 to 12 minutes or until lightly browned. Use the 1-inch flat cookie spatula to loosen from the pan and remove.


Caroline’s


2 c. pecan halves 1/2 c. water 1 c. sugar


1 tsp. cinnamon 1 tsp. vanilla


1. Put ingredients in a skillet and bring to a boil, stirring continuously until crystallized. 2. Spread out in one layer in a pan and bake for 20-25 minutes at 275 degrees. 3. Give a stir after about 10 minutes so they won’t be stuck to the pan. 4. Cool in pan and enjoy!


JUNE 2013 Baked Stuffed Tomatoes


1 Tbsp. butter or margarine 1/2 c. finely chopped onion 1 garlic clove, minced 8 slices of toast 8 boiled eggs


16 slices of bacon, cooked 1/8 tsp. cayenne pepper 1 tsp. celery salt or chopped celery


salt and pepper to taste 8 medium tomatoes 1 c. sharp cheese, grated


1 c. shortening 2 c. sugar 2 eggs


Tea Cakes


1 c. buttermilk (or substitute water)* 1 tsp vanilla


5 1/2 c self-rising flour Cinnamon Pecans


1. Cream together shortening and sugar; add eggs. 2. Add buttermilk, vanilla and flour. 3. Roll out dough to 1/2-inch thickness. 4. Cut with large cookie cutters. Bake at 375 degrees for about 15 minutes.


* If you want a soft cookie, use buttermilk. If you want a crisp cookie, use water.


1. Melt butter in skillet; cook onion and garlic until tender. 2. Wet toast with enough water or milk to moisten. Crumble with a fork. 3. Combine remaining ingredients, except tomatoes and cheese; add to onions and cook over medium heat until almost stuffing consistency. 4. Put this mixture in tomatoes, which have been halved, pulp removed and drained. Top with grated cheese. 5. Bake 10 minutes in 350 degree oven.


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Columbus and the Valley


27


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