1. Artichoke Casserole 2. Baked Potato Chunks with Tomato-Basil Dressing 3. Baked Veggie Chimichanga 4.

Campbells Green Bean Casserole 5. Chili Relleno Casserole 6. Chili Rice Casserole 7. Comfort Casserole Potato Bean Gratin 8. Corn Chowder 9. Creamed Mushrooms on Toast 10. Garden Skillet 11. Green and White Lasagne 12. Impossible Zucchini Tomato Pie 13. Japanese Coleslaw 14. Mashed Potato Casserole 15. Noodles Basilico 16. Ratatouille Pizza 17. Richs Good Old-Fashioned Homemade Eggs and Potato Bake 18. Spinach Casserole 19. Spinach-Feta Tart 20. Stuffed Cabbage Leaves 21. Thanksgiving Casserole 22. Tofu Indonesian Style 23. Tofu Tortilla Casserole 24. Vegetable Tostadas 25. White Polenta and Espresso Black Bean Chili 26. Zucchini Casserole 27. Zucchini Gratin

Artichoke Casserole

Page 1

2 cups fresh mushrooms cup green onions (sliced) cup + 1 Tbs. butter Tbs. flour teas. salt cup milk cup water 1 teas. chicken bouillon powder lemon juice to taste 1/4 teas. nutmeg 1-10oz. pkg. frozen artichokes-cooked (or canned artichokes, drained and (chopped)) cup soft bread crumbs (1 slice bread crumbled) Cook mushrooms and green onions in cup butter. Remove mushrooms and green onions with a slotted spoon leaving butter in pan. Blend flour and salt in drippings. Add water, milk, bouillon, lemon juice, and nutmeg. Stir until bubbly. Add mushrooms and green onions. Combine bread and 1 Tbs. melted butter. Stir into mushroom mixture and place in casserole dish. Bake at 350 for 20 minutes.

Artichoke Casserole with Rice

Artichoke Casserole Sashas Note: Good served with rice or noodles. Not really a main course. Small recipe.

Baked Potato Chunks with Tomato-Basil Dressing 1 1/2 cup ripe tomatoes (chopped) 2 teas. garlic (chopped) 3 Tbs. fresh basil (chopped) 2 Tbs. lemon juice 1/2 cup salad oil 2 lbs. Yukon gold potatoes (scrubbed and chunked into 1 to 2 pieces) salt and pepper

Page 2

In a blender chop tomatoes, 1 Tbs. basil, garlic, lemon juice, and oil, whirl until smooth. In 3 quart pan, place potato chunks. Bake at 425 degrees for 20minutes. Pour sauce over potatoes and cook until tender (~20-25minutes) stirring often. Sprinkle rest of basil over top salt and pepper to taste. Serve.

Sashas Note: Pretty good. I made this recipe twice and must say that blending up the topping and baking it all together made it taste even better.

Baked Veggie Chimichanga Adapted from The Border Cookbook cup butter + 2 Tbs. butter (melted) for topping 1 cup mushrooms (sliced) 3 celery stalks (chopped) 1 medium onion (chopped) 1 clove of garlic (minced) 2 Tbs. flour 1 teas. salt 1/8 teas. pepper cup milk 2-3 Tbs. minced jalapeno peppers 1 Tbs. jalapeno liquid (or a small can of green chillies) 1 cups fresh spinach (chopped) cup cheddar cheese (grated) 4 tortillas

Page 3

Pre-heat oven to 350. Melt cup butter in frying pan. Add mushrooms, celery, onion and garlic and saut until softened. Mix in flour, salt and pepper. Add milk, jalapeno, liquid/chillies and spinach. Cover and simmer for 15 minutes. Stir in cheese and remove from heat. Set aside and cool for 10 minutes. Warm tortillas until soft. Spoon mixture into each tortilla, fold sides and roll into a tight package. Place in casserole dish. Brush top of each with remaining butter. Bake for 10 minutes or until lightly brown and crisp. Serve immediately. Makes 4.

Sashas Note: This is my favorite recipe of the vegetarian recipes. Great spice and yummy!

Campbells Green Bean Casserole 1 can Campbells Cream of Mushroom Soup cup milk 1 teas. soy sauce Dash of pepper 4 cups cooked cut green beans 1 1/3 cups Frenchs Fried Onions (~1 small can)

Page 4

Cook green beans. Mix soup, milk, soy sauce, pepper, beans and 2/3 cups fried onions in a small (1 quart) casserole dish. Bake at 350 for 25 minutes or until hot. Stir and then sprinkle with remaining fried onions. Bake 5 minutes longer.

Sashas Note: Really easy to make. Good served with rice. The fried onions are not cheap though (at least in British Columbia).

Chili Relleno Casserole 1 lb. Tofu 2 cans whole chilies 1 1/2 cups jack cheese (shredded) 2 egg whites or egg beaters cup milk (my best guess) 1 cup flour 1 teas. baking powder 1 1/4 cups cheddar cheese 1- 15 oz. can of marinara sauce Mash tofu and drain at least 10 minutes. Mix with jack cheese. Fill split chilies and arrange in lightly oiled casserole. In bowl, whip egg whites. Add milk, flour, baking powder. Fold in 1/2 cheddar and pour over chilies. Sprinkle with remaining cheese and bake 30 minutes at 375 degrees. Scatter sliced olives over top. Serve with heated marinara sauce.

Page 5

Sashas Note: A bit strange. Like the puffed apple pancake recipe but for dinner. Good flavor. It wouldnt have been as good without the marinara sauce.

Chili Rice Casserole Mae Schell 2 cups cooked rice cup beef broth 2 jalapeno peppers 1 cup sour cream Cheese (grated)

Page 6

Combine rice, broth, peppers and sour cream in a greased casserole dish. Top with grated cheese. Bake for 45 minutes at 375 degrees. Let set for 10 minutes before serving.

Sashas Note: Too spicy for me but had good flavor. For me I think I would use only one jalapeno next time or serve it with beans.

Comfort Casserole Potato Bean Gratin 2 cups potatoes (diced and cooked) 2 cups white beans (cooked) 4 Tbs. butter 4 Tbs. flour 1 1/2 cups milk 1/3 cup parsley 1/4 cup green onion 1 Tbs. fresh tarragon salt and pepper to taste cup cheese (grated)

Page 7

Melt butter. Add flour slowly while mixing until thickened. Slowly add some milk, wait until thickened, then add the rest of the milk. Once thickened add parsley, onion, tarragon, salt and pepper. In a bowl mix potatoes and beans. Spread half of mixture in baking dish. Top with half of sauce. Top with remaining bean mixture. Spread on remaining sauce. Sprinkle with grated cheese. Bake at 250 for 30 minutes.

Sashas Note: A hearty, thick meal. I am still thinking about if I liked it or not. Try for yourself.

Corn Chowder 6 Tbs. butter (melted) 2 small potatoes (peeled and diced) 2 celery stalks (minced) 1 teas. salt 1 small green pepper (diced) 1 small onion (diced) 2 Tbs. flour 2 Tbs. paprika Heat above ingredients in butter until soft for 10 minutes. Add: 1 1/2 cup water 2 chicken bouillon cubes Stir into vegetable mixture and cook for 5 minutes. Add 2 cups (20oz.) whole corn 2 pints half & half Stir into vegetable mix and cook for 10 minutes. Makes 9 cups.

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Sashas Note: I made it without the half & half and liked it much better as it was more flavorful.

Creamed Mushrooms on Toast Audre Schneider 1 lb. fresh mushrooms or 2 - 8oz. cans 4 Tbs. butter 3 Tbs. flour 1 teas. salt 1/2 teas. pepper 1 cup milk 1/2 cup mushroom stock 1/4 cup thin cream 1 teas. lemon juice 2 Tbs. sherry 6 slices of toast

Page 9

Rinse mushrooms, cut stems off (save to simmer in a little water). Slice caps, saut in butter for 7 minutes. Keep 1/2 cup water in which stems are cooked. Stir flour in, add salt and pepper. Stir in milk and mushroom liquid and stir until thickened. Stir in cream. Add lemon juice a few drops at a time. Reheat a minute or two. Stir in sherry and serve over toast.

Sashas Note: Taste like creamed mushrooms on toast. Very bland.

Garden Skillet Jackie Slack 1/2 cup butter 6 small zucchini (cut in 2 1/2 long slices) 1 med head cauliflower (cut in pieces) 1 green pepper (cut in thin strips) 1 Tbs. (chopped) onion 1 teas. garlic salt 2 medium tomatoes (cut into wedges) 1/4 cup parmesan cheese

Page 10

Melt butter. Add everything except tomatoes and cheese. Cover. Simmer for 15 minutes. Add tomatoes. Simmer for 5 minutes and sprinkle with cheese.

Sashas Note: Good served with rice. A nice use of fresh summer vegetables. Kinda (okay really) mushy.

Green and White Lasagna

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1 pkg. lasagna noodles 1 cup onion (chopped) Grandmas Note: Butter (for sauting) I added sauted mushrooms. Also I used part Mushrooms (if desired) cottage cheese for part of ricotta. We had this cup corn starch for Daves 39th birthday at the Prairie cup fresh parsley (chopped) or 2 Tbs. dried Creek/Gold Bluff Beach Campground while they 2 teas. dried basil were camping on the beach-Terry, Rich, Janelle, 1/2 teas. garlic powder friend Leanne, Dave & Kathy & girls & Ed and 1/2 teas. nutmeg Me, and ate it all! 4 cups milk 2-10oz. packs of spinach (thawed and drained) 1-2 small cans of sliced olives 3 1/2 cups ricotta cheese (or half and half with cottage cheese) 2 eggs (beaten) 2 cups Mozzarella cheese 1 cup parmesan cheese Cook noodles. Saut onions in butter with mushrooms if desired. Stir in cornstarch, parsley, garlic powder, basil, and nutmeg. Add milk and simmer until thickened. Stir in spinach and olives. Mix together ricotta cheese and eggs. Add mozzarella cheese and cup parmesan cheese. Mix well and set aside. Arrange 1/2 of noodles in bottom of large casserole dish. Top with 1/2 spinach mixture and 1/2 cheese mixture. Repeat. Sprinkle with remaining parmesan. Cover with foil. Bake covered for 30 minutes at 350 and then uncovered for 20 minutes more, until the cheeses are slightly brown. May be chilled for 24 hours before baking if desired. May also be frozen. If so, bake covered for 1 hour and uncovered for 1/2 hour. Serves about 12 generously.

Sashas Note: If I made it again I would try it with less cheese and maybe some water chestnuts and artichokes. I didnt really like this recipe. It was too rich for my tastes and not very flavorful.

Impossible Zucchini Tomato Pie 2 cups zucchini (chopped) 1 cup tomato (chopped) cup onion (chopped) 1/3 cup parmesan cheese 1 cups milk cups Bisquick 3 eggs teas. salt Heat oven to 400 degrees. Grease a 10 quiche dish. Sautee onion and zucchini in oil. Sprinkle with zucchini, tomatoes, onion and cheese into quiche dish. Beat remaining ingredients until smooth. Pour over vegetables. Bake until knife comes out clean (approximately 30 minutes).

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Sashas Note: Another interesting concoction. Its like soft bread with vegetables in it.

Japanese Coleslaw Howard 2-3 packages Top Ramen noodles 4-6 cups cabbage (shredded) 1 cup carrots (shredded) 8 green onions with stalks (thinly sliced) 1/4 cup almonds 1/3 cup sunflower seeds 1/4 cup olive oil 2 packages Top Ramen seasonings 2 Tbs. sugar 1/4-1/3 cups vinegar

Page 13

Mix together noodles, cabbage, carrots, green onions, almonds and sunflower seeds. In separate container combine olive oil, two packages of top ramen seasoning, sugar and vinegar. Stir together with noodle combination.

Sashas Note: Nice and crunchy the first day and gets softer as the days go on. Good taste. Cheap, easy to make and makes a lot.

Mashed Potato Casserole 8 large potatoes 1 cup cream cheese 1 cup sour cream 2 teas. garlic salt teas. pepper Butter

Page 14

Boil potatoes until cooked. Mash potatoes with other ingredients. Put in a casserole dish and dot with butter. Chill up to three days. Bake at 400 degrees for 50-60 minutes.

Sashas Note: How can you go wrong? A really rich, creamy mashed potato recipe. I was thinking of my heart health on this one.

Noodles Basilico 1 cup dry noodles 1 cup cream cheese 1 can (chopped) olives cup butter 1 teas. basil Salt and pepper to taste

Page 15

Boil noodles. Soften cream cheese and stir in hot noodles with olives, butter and seasonings. Bake for 20-25 minutes at 325 degrees

Sashas Note: Didnt even finish it (and that is odd at my house). Plain.

Ratatouille Pizza 1 - 12 Bobali pizza crust 1/2 cup onion (chopped) 2 cloves of garlic (minced) 2 Tbs. olive oil 1/2 teas. sugar 1/4 teas. salt 4 tomatoes (chopped) the equivalent of 2 cups or a 16 oz. jar) 1 Tbs. fresh oregano or thyme (or 1 teas. dried instead) 2 medium tomatoes (halved and thinly sliced) 1 zucchini (thinly sliced) 1 small eggplant (thinly sliced) sliced olives Mozzarella Cheese (grated)

Page 16

Make sauce with onion and garlic sauted with 1 Tbs. olive oil. Add sugar, salt, tomatoes and spices and simmer. Steam eggplant and zucchini. Spread tomato mixture on pizza crust. Arrange sliced tomatoes and eggplant slices around edge. Arrange squash in center. Brush veggies with remaining tablespoon oil. Sprinkle with cheese and olives. Sprinkle with mozzarella. Bake at 400 degrees for 12-15 minutes.

Sashas Note: Good Pizza!

Richs Good Old-Fashioned Homemade Eggs and Potato Bake Butter Flour Worchester sauce White Wine 1 cup or more cheddar cheese 5 or 6 potatoes Onions Eggs (Hard Boiled) Sage Mushrooms (sliced) Wheat Germ

Page 17

Grandmas Note: This is a very good filling casserole and really a cheapy to make.

Make white sauce- Add 2 cups Worchester sauce, white wine. Add 1 cup or more cheddar cheese. Boil potatoes. Slice and layer in baking dish. Spread layer of sauted onions on top. Next put a layer of hard boiled eggs. Sprinkle with sage. Spread white sauce over. Make two more layers. Top with sliced mushrooms and grated cheese. Sprinkle with wheat germ.

Sashas note: Like fancy scalloped potatoes. Not sure how you really make this one but I sauted the onions and mushrooms separately and used ~1/2 cup of white wine and a shake of Worchester sauce.

Spinach Casserole

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2 cans water chestnuts 3 cans artichoke hearts 4 frozen (chopped) spinach (or one large container of fresh spinach, steamed and drained) 1 cup cream cheese 1 cube butter (melted) Cheese

Sashas Note: Really good but very similar to a spinach dip. Would make a better dip than a casserole. If I made it again I would try it without the butter on top.

Spinach-Feta Tart 1 10 pie shell (if freshly made, bake for 10 minutes) 2 eggs or 2 egg whites + 1 egg 1 cup fresh spinach (chopped) 1 cup ricotta cheese 1/2 cup feta (crumbled) 2 teas. fresh oregano or 3/4 teas. dry oregano 1/4 cup non-fat milk Parmesan cheese (enough to sprinkle on top)

Page 19

Beat eggs slightly. Stir in other ingredients. Pour into baked single 10 pie shell. Sprinkle with parmesan. Bake at 325 degrees for about 20 minutes.

Sashas Note: Like a quiche but more cheesy, less egg. I cant really remember this one. Maybe Ill have to try it again?

Stuffed Cabbage Leaves Page 20 1 1/4 cups brown rice 1/8 cups soy grits 1 onion (chopped) 1/4 cup raisins 1/2 cups pine nuts 1 cups tomato sauce 1/4 cup total wine spices (oregano, basil & spicy Mrs. Dash) 12 whole cabbage leaves (steam leaves to wilt) Cook rice and soy grits. Saut onion. Mix with some tomato sauce and rest of ingredients. Stuff and roll cabbage leaves. Cover with remaining sauce. Cook 15 minutes. Top with yogurt and sesame seeds.

To Prepare Cabbage: Cut deep in a circle around core. Place whole cabbage in boiling water and boil for a long time. Cool under cold water. Peel leaves off one by one.

Sashas Note: These may be the best cabbage rolls I have ever had. I liked the crunch and the different tastes. I think that makes me a bad Ukrainian (at least in my family) as they have no meat in them.

Thanksgiving Casserole Bernie 2 cups frozen green peas (rinsed in boiling water) 2 cups baby lima beans (cooked) 2 cups green beans (cut in half and cooked) cup butter cup onion (chopped) 2 Tbs. flour cup sour cream cup mayonnaise teas. basil cup cheese (grated) Salt and pepper to taste

Page 21

Melt butter. Add onion and cook until soft. Stir in flour and cook until bubbly. Add sour cream, mayonnaise, basil, salt, pepper and cheese. Mix all ingredients together in large bowl. Put into a casserole dish. Refrigerate at least 2 hours. Bake for 40 minutes at 350.

Sashas Note: Would make a great side dish.

Tofu Indonesian Style cup smooth peanut butter cup soy sauce cup water 1/2 teas. sesame oil 1/2 teas. green ginger 1 teas. rice vinegar 1 Tbs. firmly packed brown sugar 3 green onion (thinly sliced) 1 lb. tofu 2 cloves garlic (minced) 1 Tbs. sesame seeds

Page 22

Mix all ingredients together except tofu and green onions making a sauce. Spoon about 1/4 of sauce into an 8x8 casserole dish. Cut tofu into 4 equal slices and place in pan. Spoon remaining sauce over. Cover and chill up to 4 hours. Bake uncovered at 375 for about 25 minutes.

Sashas Note: Takes some pre-planning to make. Good flavor. Definitely serve with something else.

Tofu Tortilla Casserole Kathryn Corbett

Page 23

Sauce: 2 Tbs. olive oil 1 medium onion (chopped) 2 cloves of garlic 1 1/2 teas. cumin 1 lb. tofu (mashed) 1 quart tomatoes (chopped) with liquid 3 Tbs. chili powder 1 teas. salt 10 flour tortillas (torn into strips) 2 1/2 cups cheese (grated) 1 cup black olives (chopped) 1 cup sour cream or ricotta or cottage cheese or mix of ricotta and sour cream 1 bunch green onions (sliced) Save some olives and sour cream for top. Saut onion in olive oil with garlic, cumin, chili powder, and salt. And tofu. Add tomatoes and their liquid, simmer for 20 minutes. Spread 1/2 cup sauce in bottom of casserole dish. Cover with 1/2 tortilla pieces, then 1/3 grated cheese, green onions, sour cream and olives. Repeat once, then end with top layer of sauce. Bake at 350 for 20 minutes. Garnish with dollops of sour cream, onions and olives. Serves 8.

Sashas Note: This was not a hit in my house. Too much dairy!

Vegetable Tostadas 1 1/2 cups zucchini (thinly sliced) 1 medium onion (thinly sliced) 1-3oz. can sliced mushrooms (not drained) 1/4 cup celery (chopped) 2 Tbs. green pepper (chopped) 1/4 teas. salt 4 corn tortillas 2 Tbs. cooking oil 1 cup cheddar cheese (shredded) 1 tomato (chopped) Hot sauce Sour Cream

Page 24

Combine zucchini, onion, mushrooms, celery, green pepper and salt. Cover and simmer for 8-10 minutes. Drain well. Fry tortillas in oil until crisp and drain on paper towels. Keep warm. To assemble place tortilla on baking sheet, top with about 1/2 cup vegetable mixture. Sprinkle with cheese and heat in oven until cheese melts. Serve with (chopped) tomatoes, sour cream and hot sauce.

Sashas Note: Easy recipe. Like fried veggies on a tortilla with some extra oomph (flavor that is).

White Polenta and Espresso Black Bean Chili House Beautiful-Jan. 1994 For Espresso Black Bean Chili: 1/2 lb. black beans (soaked overnight) 1 large bay leaf 1/4 cup vegetable oil 4 cloves fresh garlic (minced) 3 cups onions (chopped) 1 1/2 Tbs. instant espresso 1 1/2 Tbs. chili powder 1 Tbs. ground cumin 1 Tbs. oregano leaves Salt to taste 2 3/4 cups canned crushed tomatoes For Polenta: 5 cups water 1 1/2 cups white cornmeal

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Drain beans. Simmer beans and bay leaf in 2 of water for 30 minutes. In medium pot cook oil, garlic, onions for 10 minutes or until soft but not brown. Add espresso, chili powder, cumin, oregano, salt and continue to cook 5 minutes on low heat. Stir often. Add crushed tomatoes and cook 15 minutes. Stir mixture into beans. Make sure beans are covered by 1 of liquid. If needed, add water. Cover pot and cook over low heat for 2 hours. Uncover and cook another 1/2 hour until chili is thick and beans, tender. Makes about 1 1/2 quarts and can be refrigerated up to 5 days. Can be frozen. Polenta: In a heavy medium pot bring water and salt to a boil. Add cornmeal very slowly, stirring constantly, to make sure it is smooth continue to cook 20-25 minutes until thick. To Serve: Spread Polenta evenly on 4 plates. Make a well in the center of each and spoon into it one cup of chili. Garnish with cilantro, green onion and pomegranate seeds. Serves 4. Sashas Note: A good chili. Didnt taste the coffee at all. It took a long time to make. I made this recipe with yellow corn meal as I couldnt find white corn meal anywhere.

Zucchini Casserole Delores Tauzer 4-5 cups #2 zucchini squash 1 bunch green onions or 1/2 cup regular onion (chopped) 1 can Campbells mushroom soup 1 cup sour cream 1 cup carrots (shredded) 1 cup Jack Cheese 1 8 oz. pkg. dressing mix 1 cube oleo (melted) this means cup margarine Parmesan Cheese (if desired)

Page 26

Cut up squash and onions and cook in salted water for eight minutes. Drain. Combine soup, sour cream, and carrots. Fold in with squash mixture and cheese. Combine stuffing and oleo. Spread half of stuffing mixture in bottom of 8 x 8 baking dish. Spoon in vegetable mixture and sprinkle remaining stuffing mixture on top. Bake at 350 degrees for 25-30 minutes. Sprinkle parmesan cheese on top if desired.

Sashas Note: An adapted version of this recipe was a staple throughout my childhood. It is a great use of zucchini and has lots of flavor.

Zucchini Gratin Michelle Pike 2 lbs. zucchini Atleast 1/2 cup Parmesan cheese (shredded) 1 cups cream cup milk Salt (to taste) Pepper (to taste)

Page 27

Slice zucchini lengthwise or on a bias so your slices are larger and easier to layer. Spread a layer of towels on a cookie sheet. Lay the slices of zucchini in a single layer on top of the towels. Salt the zucchini well, cover with another layer of towels, top with a second cookies sheet. Place a couple of pounds of weight on top of the sheet pan. Let rest 1/2hr to 1 hour. This process draws out some of the moisture so that the final product holds together better. Now, you can rinse the zucchini if you dont want all that salt, and wring the excess water out of the zucchini. Whisk 1/2 cup Parmesan cheese, cream and milk together. Season this mixture with the salt and pepper. In an 8x8 casserole dish or pan, spoon small amount of the cream mixture and lay the slices of zucchini over the top in neat layers. Pour the remaining cream mixture over the top of the zucchini just to cover. (You may have extra cream/milk mixture depending on how tightly you layered the zucchini). Bake in a 375 degree oven about 40 minutes or until zucchini is cooked through and cream is bubbly. Top with generous sprinkling of Parmesan and cook 10-15 minutes more until golden brown. Keep an eye on this, the cooking time can vary greatly depending on the moisture content of the zucchini. Makes 6 side dish servings.

Sashas Note: My least favorite recipe of the cookbook. I dont know what to say except I did not like its texture. The taste was not bad.

1. Basic Recipe -Sugar Cookies 2. Bittersweet Chocolate Cookies 3. Butter Cookies 4. Butterscotch-Coconut Cookies 5. Candy Cane Cookies 6. Cookies for Kids 7. Date Bars 8. Ginger Thins 9. Goober Cookies 10. Granola Bars 11. Italian Biscotta with Glaze 12. Lacy Oatmeal Cookies 13. Marys Crescents 14. Oatmeal Cookies 15. Peanut Butter Star Cookies 16. Rolled Oat Cookies/Old Fashioned Oatmeal Cookies 17. Shortbread Woodhead 18. Swedish Spice Cookies 19. Toll House Cookies 20. Worlds Best Cookies

Basic Recipe - Sugar Cookies

Page 1

1 cup butter or regular margarine (softened) 1 1/2 cup sugar 2 eggs 1 teas. vanilla 2 3/4 cups sifted flour 1 teas. baking soda Beat butter, sugar, eggs and vanilla for 2 minutes, using mixture at medium speed. Reduce speed to low. Add dry ingredients; beat until well mixed. Shape dough into 2 (8) rolls and wrap in wax paper. Place rolls in plastic bag and seal. Chill rolls 4 hours or until firm. Refrigerate up to 1 week or freeze up to 3 months. Cut each roll into 1/4 thick slices (Let frozen rolls stand at room temperature a few minutes for easier slicing). If you wish, dip one side of each slice in granulated or colored sugar. Place sugar side up, 2 apart, on increased baking sheets. Bake at 375 for 10 minutes, or until cookies are lightly browned. Remove from baking sheets; cool on racks. Makes about 5 dozen. Cookie Extras create a recipe Stir one or two of these ingredients into any cookie dough before adding dry ingredients (1 1/3 cup coconut, 1 cup finely chopped walnuts, pecans, peanut or almonds, 3/4 cups miniature semisweet chocolate pieces-regular pieces are too big, 2 teas. anise seed, 1 1/2 teas. ground cinnamon, 1 teas. grated orange or lemon rind) Or add one of these finishing touches to unbaked or baked cookies (Place half a candied cherry in center of each slice before baking, spread 1/2 teas. strawberry or apricot preserves on top of each baked cookie. Then drizzle with two -1 oz. squares unsweetened chocolate, melted).

Sashas Note: Could use less baking soda as they had a bit of a baking soda taste. Chopped Pecan Sugar Cookies were the best ones.

Bittersweet Chocolate Cookies 1 1/4 cups butter or regular margarine (softened) 3/4 cup sugar 1 egg 1 teas. vanilla 2 1/2 cups flour (sifted) 1/2 cup unsweetened cocoa 1 cup pecans (finely chopped) 1 cup semi-sweet chocolate pieces (melted)

Page 2

Beat butter, sugar, egg and vanilla for 2 minutes using a mixer at medium speed. Reduce speed to low and add flour and cocoa until mixed. Shape dough into 2- 9 long rolls. Roll in pecans. Wrap in wax paper and refrigerate for 4 hours or until firm. Cut each roll into 1/3 thick slices and place on baking sheets. Bake at 375 for 8-10 minutes. Once cooled, spread tops of cookies with melted chocolate. Makes 4 1/2 dozen.

Sashas Note: Alright. Not great though. The chocolate was a bit overpowering. Maybe use less next time.

Butter Cookies 1 cup butter 2 cups flour 1/2 cup sugar 1 cup chopped nuts Powdered sugar Jam (Berry is best!)

Page 3

Pre-heat oven to 350. Mix butter, flour, sugar and nuts together. Roll at least 1 thick and thinly slice making 1 1/2 circles. Leave plain. Bake 10-12 minutes. Once cooled dust with powdered sugar and/or put a small dollop of jam on top.

Sashas Note: Very rich. Melt in your mouth.

Butterscotch-Coconut Cookies 2 cups brown sugar (packed) 1 cup butter or margarine (softened) 2 eggs 1 teas. vanilla 3 1/2 cups flour (sifted) 1 1/3 cups coconut 1/2 teas. baking soda Beat first sugar, butter/margarine, eggs and vanilla. Add flour, coconut and baking soda. Shape dough into 2 (12) rolls; wrap. Chill as directed. Cut into 1/4 thick slices and bake 10-12 minutes. Makes 8 dozen.

Page 4

Sashas Note: Best eaten before cooking from the refrigerator. Fairly bland when cooked.

Candy Cane Cookies 1 cup shortening (1/2 butter) 1 cup powdered sugar 1 egg 1 1/2 teas. almond flavoring 1 teas. vanilla 2 1/2 cups flour 1 teas. salt 1/2 teas. red food coloring Sugar and candy cane bits (for topping)

Page 5

Mix shortening, sugar, egg, flour, salt, almond and vanilla flavoring together. Divide dough in half and mix food coloring into 1/2 dough. Roll one teas. dough of each color in strips 4 long. Twist together and shape into canes. Bake 9 minutes. While still warm roll mixture in 1/2 sugar and crushed candy canes.

Sashas Note: I did not roll my candy canes in peppermint because I didnt know what Grandma meant by this. In talking to my dad she meant to roll the cookies in bits of candy cane and sugar while still warm.

Cookies for Kids Christine Wright 2 cubes (1 cup) of margarine 1 cup brown sugar 1 cup white sugar 2 eggs 2 cups flour 1 teas. baking soda 1 teas. baking powder Vanilla 2 cups oats 2 Tbs. water 1 cup each of nuts, raisins, dry cereal & coconut Mix margarine, sugars and eggs. Beat well. Stir in flour, baking soda, baking powder, vanilla, oatmeal and water. Add nuts, raisins, cereal and coconuts. Drop on cookie sheet and bake for 10 minutes at 350 degrees. For bars, bake for 20 minutes.

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Sashas Note: Huge recipe makes a lot!

Date Bars Leslie Tauzer Oatmeal Mixture

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1 cup margarine 2 cups light brown sugar 3 cups white flour 3 cups oats 1 teas. baking soda Mix well and place half mixture in 9x12 pan. Pat down. Bake at 350 for 30 minutes. Filling 1 lb. dates (chopped and pitted) 1 cup white sugar Dash of Water Make date mixture with chopped and pitted dates, sugar and a dash of water. Cook until jam consistency. Spread over oat mixture. Place remaining half of oat mixture on top and bake for 15 minutes at 350.

Sashas Note: Could be the best date squares ever. These ones were very large.

Ginger Thins 3/4 cup sugar 1/3 cup butter or regular margarine (softened) 1/3 cup shortening 1/4 cup molasses 1 egg 2 1/2 cups flour (sifted) 1 Tbs. ground ginger 2 teas. baking soda 1 teas. ground cinnamon. 1 teas. ground cloves 1/4 teas. pepper

Page 8

Beat sugar, butter/margarine, shortening, molasses, and egg together for two minutes. Then add in dry ingredients. Shape dough into 2 - 12 long rolls and wrap in wax paper. Chill for at least 4 hours in fridge. Pre-heat oven to 350. Remove wax paper and slice rolls thinly. Dip cookies in sugar (both sides). Bake 8-10 minutes. Makes 8 dozen.

Sashas Note: Really yummy. Soft and chewy.

Goober Cookies Bernie 2/3 cup shortening 1 cup brown sugar 1 egg 1 cup flour teas. salt teas. baking powder teas. baking soda 1 cup quick oats 1/2 cut wheat cereal flakes 1/2 cup chopped salted peanuts

Page 9

Cream together shortening, sugar and egg. Add dry ingredients. Stir in cereal and peanuts. Drop by rounded teaspoon 2 apart. Bake at 400 degrees for 8 minutes.

Sashas Note: Small recipe, but very yummy with nice peanuty crunch

Granola Bars Judy Traig 1 cup light corn syrup 1 cup crunchy peanut butter (I used natural no sugar no salt) 1 cup dry powdered milk 1 cup raisins 1 cup chocolate chips 2 cups granola with almonds 1 teaspoon of vanilla 1) 2) 3) 4) 5) 6) 7) 8)

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Heat corn syrup to boiling. Remove from heat and stir (with a big spoon) in peanut butter. Transfer to a bowl. Stir in powdered milk. Mix in 1 cup granola and raisins. Cool (~5-10 minutes). Add chocolate chips and vanilla. Put in a 9x13 pan (either greased or lined with waxed paper). Sprinkle with 1 cup of granola. Refridgerate.

Then cut them up and eat the yumminess!!!!

Sashas Note: This recipe is SO, SO GOOD!!! The first homemade granola bars that I have ever made that are actually chewy. Theyre great!

Italian Biscotta Hilda Mendes cup (1 cube) soft margarine 1 cup sugar 2 eggs (beaten) 3 cups flour 3 teas. baking powder 3 teas. anise flavoring 1 cup nuts (coarsely chopped)

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Cream margarine with sugar. Add 2 eggs. Add flour and baking powder. Mix well. Flavor with anise flavoring. Add nuts. Divide dough into 3 parts or more and roll out into long narrow logs. Flatten out to 1 1/2 diameter. Brush top with water. Bake at 350 for 30 minutes. Cut diagonally while still warm. Glaze 1 egg white 1 1/2 cups powdered sugar 1 Tbs. butter (melted) 1 teas. vanilla In small bowl beat egg white until frothy. Add sugar, butter and vanilla and beat 2 or 3 minutes. Add more sugar if too runny.

Sashas Note: Really easy to make. Had a little bit of crunch to them. This was one of Joshs favourite recipes.

Lacy Oatmeal Cookies Kay 1/2 cup butter (melted) 1 1/2 cup quick-cooking oatmeal 3/4 cup sugar 1 egg (beaten) 2 teas. vanilla 1 teas. all-purpose flour 1 teas. baking powder 1/2 teas. salt 12 1/2 oz. walnuts (finely chopped) Pre-heat oven to 375 degrees. Line baking pan with foil. Pour melted butter over oats and toss with a fork. Stir in sugar. Add egg, vanilla, flour, baking powder, and salt. Drop by level teaspoon onto baking pan, spacing 2 apart. Bake until lightly browned, about 10 minutes. Cool completely. Gently peel off paper or foil. Arrange in layers in air tight container.

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Sashas Note: They flatten almost completely but taste good.

Marys Crescents 1 cup butter (creamed) 4 heaping teas. sugar 1 teas. vanilla 1/2 lb. pecans 2 cups flour (sifted) teas. salt

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Mix together butter, sugar and vanilla. Add in pecans. Mix in flour and salt. Form into small crescents. Bake at 250 for 45 minutes. Roll in powdered sugar.

Sashas Note: Super duper buttery. The nuts were good in them.

Oatmeal Cookies Bernie 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 teas. vanilla 1 1/2 cup oatmeal 3/4 cups flour 1/2 teas. baking soda 1/2 teas. salt 1/3 cup ground walnuts Bake 10 minutes at 350.

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Sashas comments: Small batch but very yummy and chewy. Turned out very flat.

Peanut Butter Stars 1 cup sugar 1 cup butter or margarine (softened) 1/2 cup peanut butter 1 egg 1 teas. vanilla 1 1/2 cup sifted flour 1/2 teas. baking soda Milk chocolate stars or kisses

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Beat sugar, butter, peanut butter, egg and vanilla for two minutes. Add in flour and baking soda until well mixed. Shape dough into two 11 long rolls. Wrap in wax paper and chill in fridge for four hours or until firm. Cut each roll into 1/2 thick slices. Dip in sugar (both sides) and place on baking sheets. Bake 8-10 minutes. Immediately after baking, press a chocolate star/kiss in center of each cookie. Makes about 3 1/2 dozen.

Sashas Note: We used Hersheys kisses and these cookies were goodso goodthough not very peanut buttery.

Rolled Oat Cookies/Old Fashioned Oatmeal Cookies 1 cup margarine 1 cups brown sugar (packed) 2 eggs teas. vanilla 1 Tbs. water 2 cups of flour 2 teas. baking powder 1 teas. baking soda 1 teas. salt 1 cups old fashioned rolled oats 1 cup raisins 1 cup chopped nuts 1. 2. 3. 4. 5. 6.

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Beat margarine, brown sugar, eggs and vanilla until creamy. Beat in water. Mix flour, baking powder, baking soda and salt together in a separate bowl. Combine with butter mixture. Stir in oats, raisins and nuts. Drop in large tablespoons onto greased cookie sheets. Bake at 350 for 8-10 minutes.

Sashas Note: Good. If I made them again I would try the recipe with less sugar.

Shortbread Wood Head Gourmet-12187 2 cups unsalted butter 1/2 teas. salt 1 cup sugar 1 large egg (beaten lightly) 7 cups all purpose flour

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Cream ingredients together until elastic mixture butter, salt and sugar until light and fluffy. Then beat in egg. Stir one cup in at a time with a spoon. Transfer dough to 14x12 pan about 1/4 deep. Bake in middle of pre-heated oven for 55 minutes-1 hour until golden brown. While still hot, cut into 1x2 diamonds and let cool on baking sheets.

Sashas Comments: Large quantity and easy recipe. If I made it again I would try with less flour as they seemed to crumble a bit and it was tough to mix. These would be very good with a light icing. Be careful with the length of time in the oven, it may not take the entire hour.

Swedish Spice Cookies Farm Journal Dec. 1996 2 cups flour 2 teas. baking soda 1 teas. ground cloves 1 teas. cinnamon 1 teas. ginger teas. salt cups margarine 4 cups of sugar 1 egg cup molasses

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Mix together flour, baking soda, salt and spices. Cream margarine and sugar in a separate bowl. In a third bowl mix egg with molasses. Combine all three mixtures. Make small balls (1 teas. each in size) and roll in granulated sugar. Space about 2 apart on the cookie tray. Bake at 350 until set (approximately 9-10 minutes). Note: If desired cookies may be flattened with a glass dipped in sugar.

Sashas Note: Would be good for Christmas baking. If I made the recipe again I would make them really thin (small balls of dough). This recipe made a lot and was quite sugary.

Toll House Cookies cup white sugar cup brown sugar 1 cup butter 2 eggs 1 teas. vanilla 2/14 cups flour 1 teas. salt 1 teas. baking soda 1 cup nuts (chopped) 1 12 oz. package of chocolate chips

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Mix sugars and butter. Add eggs and vanilla. Mix flour, salt and baking soda together in a separate bowl. Combine both mixtures together. Add nuts and chocolate chips. Bake at 350 for 8-10 minutes.

Sashas Note: Really Good! Really, really good!

Worlds Best Cookies Janet 1 cup margarine 1 cup white sugar 1 cup brown sugar 1 egg 1 cup oil 1 cup cornflakes 1 cup oats 1/2 cup coconut 1/2 cup nuts (chopped) 3 1/2 cups flour 1 teas. baking powder 1 teas. salt 1 teas. baking soda Heat oven to 325. Combine sugars and margarine. Beat until light and fluffy. Add egg and oil. Beat. Add cornflakes, oats, coconut and nuts. Mix in dry ingredients. Make walnut size balls and flatten with fork dipped in water. Bake 12-15 minutes until light brown. Makes 8 dozen.

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Sashas Note: Big Recipe! Nice crunch from the cornflakes and coconut.