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2 Tbsp butter
1 leek white part only halved lengthwise (washed well and chopped)
3/4 lb asparagus cut into 1/2”
2 1/2 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Heat the butter in a large saucepan over medium-high heat until the foam subsides. Add the leek and saute, stirring, for 2 minutes. Add the asparagus and saute, stirring, for 1 minute. Add the stock to the pan and bring to a boil. Lower the heat, cover, and simmer for 8 to 10 minutes, or until the asparagus is tender. Transfer the mixture to a food processor. Add the cream, salt, and pepper, and puree for 1 minute, or until smooth. Serve immediately.

Makes about 3-4 cups

_{Note: when my dad made this he used the asparagus ends from his summer crop that he had saved from in the freezer. He said it worked really well.}

This is REALLY yummy and when made with fat-free or low-fat mayo is a very healthy snack. Serve it with crackers or whole grain bread.

1 env unflavored gelatin
1/4 c water, cold
3/4 c water, boiling
1/2 c mayonnaise
1 Tbs lemon juice
1 Tbs onion, grated
dash tabasco
1/4 Tsp paprika
1 Tsp salt
2 Tbs basil
2 c salmon, poached, flaked into small pieces

Soften the gelatin in the cold water in a
large mixing bowl. Stir in the boiling
water and whisk the mixture slowly until
the gelatin has dissolved; cool to room
temperature.

Whisk in the mayonnaise, lemon juice,
grated onion, tabasco, paprika, salt
and basil. Stir to blend completely, and
refrigerate until the mixture begins to
thicken slightly, about 20 minutes.

Fold in the salmon. Transfer the mixture
to a 6�8 cup bowl or decorative mold.
cover, and chill for at least 4 hours.

OOPS!!! I was supposed to post this on “Snickerdoodle Day” (otherwise know as Cookie’s birthday), but I was too busy partying and I forgot. So here it is now, still in plenty of time for everyone to make some for Christmas!!!

From “Betty Crocker’s Cooky Book”, page 23:

1 cup butter (or shortening or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Mix butter, sugar and eggs together thoroughly. Measure flour, by stirring or sifting, into a small mixing bowl; add cream of tartar, baking soda and salt and blend well. Stir flour mixture into the butter/sugar mixture and blend well. Chill dough for 1-2 hours (or place in freezer until your ready to bake).

Shape dough into small (1”) balls. Roll ball into mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place 2” apart on baking sheet. Bake in 400 F oven of about 8 minutes, until they just begin to set.

The trick for these (and all cookies) is to not bake them too long. If you do they will get hard after they cool and they are supposed to be soft and chewy. The first time you bake them, you might want to just bake a few at a time until you get the knack for when to take them out of the oven. Plan on making LOTS, as they disappear fast - -even especially if you’re the only one in the house!!!

_{I’ll be posting some of my other favorite cookie recipes between now and Christmas.}

2 cups of canned or fresh pumpkin
3-4 eggs, well-beaten
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 cup canola oil (or for a lighter version use 1/2 cup oil and 1/2 cup applesauce)
2/3 cup water
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1 tsp salt
1 3/4 tsp baking soda
3 1/2 cups of all-purpose flour (you can use whole-wheat flour for half of this if you want)
1 cup chopped pecans or walnuts (IF you really think you have to put them in there)

Blend pumpkin, eggs, sugar, oil, water, and spices together until well blended. Add salt, baking soda and 1 cup of the flour and mix well. Add the rest of the flour gradually while mixing slowly. Mix just until blended.

Pour into greased and floured loaf pans (makes 2 regular-size loafs or several mini loaves). Bake at 350 degrees for 30-45 minutes (depending on the size of the pans you use). Loaves are done when the top center springs back when touched and/or when a toothpick inserted in the center comes out clean.

Remove the loaves from the oven and let them cool about 5 minutes before removing them from the pans. Let them cool slightly on a cooling rack, then wrap while still warm in aluminum foil (unless you’re just going to start eating it right away).

2 cups water
1 cup oats (uncooked)
1/3 cup butter (or margarine or shortening)
1/2 cup molasses (may use all or part brown sugar instead)
1 Tbsp salt
2 packages active dry yeast
1/2 cup lukewarm water (approximately 110-115 degrees)
2 eggs (beaten)
6 1/2 – 8 cups of flour (I usually use 1/2 whole wheat and 1/2 all-purpose)

Boil 2 cups water and pour into mixing bowl. Add oats, butter, molasses and salt. Stir so that the ingredients dissolve in the hot water. Let cool.

Add yeast in 1/2 cup of lukewarm water and stir. When well dissolved, add 1 tablespoon of sugar (or brown sugar) and stir. Let sit for 5-10 minutes to “proof” (this gets the yeast to start working and also assures you that your yeast is good).

Add yeast to the oat mixture and stir well. Add eggs. Continue stirring (or mixing on low speed with a mixer) and gradually add the flour. I use my big mixer with the regular beater (not the dough hook) until the dough just begins to get firm, then I turn the dough out on my bread board (large cutting board) and work in more flour until the dough is just slightly sticky.

Knead for 10-15 minutes until the dough becomes firm and elastic. Place dough in a large (greased) bowl and cover with a damp cloth. Let rise in a warm place until double (about 1 hour), then punch down and let rise again.

Turn dough out onto cutting board and roll out to make into loaves or rolls. To make rolls I make the dough about 3/4” thick and cut with a biscuit cutter. Place in pans and let rise again, about 1/2 hour (or more). Bake at 375 degrees. Rolls take about 10-15 minutes, bread 30-45 minutes, depending on the loaf size.

*If I am going to put the rolls or loaves in the freezer and not let them rise and bake until later, I only let the dough rise once.

This recipe makes 2 “regular” size loaves. I don’t know anything about bread machines, so I can’t tell you how this recipe might need to be adapted to be used for one, except that you would obviously need to cut the recipe in half if your bread machine just makes one loaf.

Enjoy!!!

I’m just moving this goal over to the “done” side of the page!!!

ORANGE TAPIOCA JELLO SALAD

3 cups of cold water
1 small (3 oz) box of orange Jello
2 small (3 oz) boxes tapioca pudding (cooked kind)
1 (8 oz) container Cool Whip
1 large can mandarin oranges
1 small can of crushed pineapple (if desired – I leave it out)

Stir tapioca pudding into the 3 cups of cold water and cook over medium heat until mixture comes to
a full boil. Remove from heat. Add jello and stir until dissolved; cool completely.

Mix in Cool Whip, mandarin oranges and pineapple (if desired). Refrigerate.

Note: Sometimes I use orange juice for all or part of the water for some added some nutrition. Pineapple juice would also work well.

Yummy rich—one of my grandmother’s (and my) specialties!

1/2 cup butter or margarine
2 cups brown sugar, firmly packed
2 eggs, beaten
2 tsp vanilla
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup chocolate chips

Melt butter and pour in mixing bowl, add brown sugar and allow to cool. Blend in eggs. Stir in dry ingredients and mix well. Add chocolate chips and stir until blended.

Spread in a greased 13×9 baking pan. Bake in a slow oven – 325 degrees, about 30 minutes. Cut while still warm into small squares or bars.

Quickly made and chewy delicious!!!

_{no big secret here, I use Betty Crocker’s tried and true recipe and add chocolate chips for extra richness!}

4 sq. (oz) unsweetened chocolate
2/3 cup shortening (I use Canola oil, but still add it in when I melt the chocolate)
2 cups sugar
4 eggs
1 tsp. vanilla
1 1/4 cups flour (I use half whole wheat/half unbleached white)
1 tsp. baking powder
1 tsp. salt
1 cup (8 oz) chocolate chips (I like to use Ghirardelli 60% cacao bittersweet chocolate baking chips, or, for a different flavor, Andes mint chips OR Heath toffee chips)

• Heat oven to 350 degrees;
• grease 13×9 pan;
• melt chocolate and shortening over low heat, pour in to mixing bowl;
• add sugar, eggs, and vanilla and beat at medium speed until blended;
• sift (or stir lightly) flour and measure into a small mixing bowl, add baking powder and salt and stir together;
• add flour mixture to chocolate mixture and mix at medium speed until well blended;
• stir in chocolate chips (best done with a spoon rather than with the mixer);
• spread batter in pan and bake 30 minutes or until brownies start to pull away from the sides of the pan and a knife or toothpick inserted into the center comes out clean (the secret to good brownies, or any baking is to NOT over bake!!!);
• sprinke lightly with powdered sugar if desired;
• cool slightly and cut into bars.

ENJOY!!!

1 cup sour cream (can use fat free or low fat)
1 cup real (not miracle whip) mayo (can use fat free or low fat)
1 Tbsp chopped green onion
1 Tbsp dried parsley
2 tstp dill weed
1 tsp seasoned salt

Blend together ingredients and chill several hours or overnight before serving. Great with fresh veggies, chips, etc.