Chocolate Chip Cookie Ingredients(galletas con chispas de chocolate) 3/4 cup sugar 3/4 cup packed brown sugar

ar 1 cup butter, softened 2 large eggs,beaten 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 2 cups semisweet chocolate chips if desired, 1 cup chopped pecans, or chopped walnuts Directions First,preheat oven to 375 degrees.Then mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Then use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.After that,stir in chocolate chips by hand,keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. Next,drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking. Finally,bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy. The centers will be soft. Let cool completely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookies while they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookies.And then finally eat them!

SPANISH STYLE CHICKEN PAELLA : 1 lb. Italian sausage, peeled & chunked 1 fryer chicken, cut up & skinned Salt, pepper, paprika & flour 1 clove garlic, minced 1 c. long grain rice 1/4 tsp. turmeric 3 lg. carrots, peeled & sliced 1 (10 oz.) pkg. frozen peas 1 med. onion, chopped 1 sm. green pepper, chunked 2 tsp. chicken bouillon granules 3 1/2 c. hot water 1 tomato, sliced

Brown sausage in roaster or very large skillet and remove. Season chicken with salt, pepper, paprika and coat with flour. Brown chicken in sausage drippings. Remove chicken and discard all but 1 tablespoon fat. Cook onion, garlic and pepper until tender in drippings. Stir in uncooked rice, bouillon granules, turmeric and water; boil. Stir in sausage and carrots and arrange chicken on top. Reduce heat, cover and simmer 20 minutes. Rinse peas and sprinkle on top. Cover and cook 15-20 minutes until rice is tender. Top with tomato slices and heat through. Serves 5-6.

Pescado a la Veracruzana. 2-haddock fillets vegetable oil 2 bell peppers chopped 1 to 2 garlic cloves, minced 4 tomatoes, diced 1/4 tablespoon ground cumin salt and pepper to taste. First saute the peppers, garlic tomatoes and cumin to create the sauce for the fish. The sauce is ready, when the onions are tender. Then place the fillets in a oven proof dish and season to taste with salt and pepper. after the sauce over the fillets, bake a 350 grades for 15 minutes .Finally complete your meal with rice next salad.

Pilgrim Pumpkin Pie

Pastry (frozen) Defreeze before use. - 2 cups mashed cooked pumpkin - 1 2/3 cup milk (evaporated) - 2 eggs - 3/4 cup packed brown sugar - 1/2 teaspoons ground ginger - 1/2 teaspoon ground nutmeg - 1 1/2 teasponns ground cinnamon - 1/2 teaspoon salt - 1/4 cup whipping cream 1. Prepare pastry for 1 crust pie, line 9 inch pie plate. Set aside. 2. Preheat oven to 400F. In large bowl, beat pumpkin with all ingredients except cream. 3. Pour pumpkin mixture on pastry lined plate. 4. Bake pie 40 min. (or until knofe inserted 1 inch from edge comes out clean. 5. Cool pie on wire rack about 1 1/2 hours. 6. Beat cream until stiff peaks form. use to garnish pie.

FLOUR TORTILLAS Favorite! 3/4 to 7/8 c. hot water 4 c. Flour 1 tsp. salt 1/2 c. shortening 1 tsp. baking powder Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse meal. Add hot water to make a stiff dough. Pinch off small pieces of dough and roll into 1-inch balls. Roll each ball into a 5-6 inch circle. Place each circle on a hot griddle and cook for 30 seconds; turn and cook 45 seconds; turn and cook for 30 more seconds. Keep cooked tortillas warm and covered as you finish cooking the remainder of the dough. Serve warm. Store any leftover tortillas in an airtight container in the refrigerator or freezer. Makes 24. For the filling? Wow! That is a very big question!

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