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  • GALLETAS Cookies - As Featured ON NSN! - Submitted by Jaylee

    This recipe has been translated from Spanish to English

     

    1 Cup Powdered
    Sugar

    1/3 Cup Cocoa
    Powder

    2 Egg Whites

     

    Stir together
    and bake at 350 for 18 minutes

     

    Makes 8 Cookies

     

    Notes: Jaylee
    doubles the recipe each time in a bowl, however, she recommends the
    following:

    Use parchment
    paper for best results. Spoon the batter on a parchment lined baking sheet.
    Only bake about 6 cookies at a time on a baking sheet, because they are quite
    liquidy and spread out easily. Jaylee used 2 baking sheets in the oven at the
    same time, so she could bake 12 cookies at a time. Let them cool for quite a
    while, before carefully using a spatula to remove them from the parchment
    paper. 

  • THE COOKIES - Submitted by Lisa

    Ingredients:

    *1/2 cup butter
    *1/2 cup milk
    *2 cups sugar
    *3 cups rolled oats
    *1/2 cup plus 1 tablespoon baking cocoa
    *1 teaspoon vanilla extract
    *pinch salt
    *1 cup shredded coconut (thinly shredded)

    Preparation:

    In a large pot, mix together butter, milk, and sugar, and bring to a boil. Remove from heat and add rolled oats, baking cocoa, vanilla, salt, and coconut. Mix together and spoon onto wax paper. Allow to cool to set. Yields 12-15 cookies.

    Both my brother and I had the same 4th grade teacher, who always used these cookies as part of her lessons each year. She would have the students take a 'field trip' to the grocery store, buy the ingredients to make large batches, team up to prepare cookies in class, do the math on cost to determine a pricing to make a profit, and sell them to other students at lunchtime. Just about everyone loved them. We still make them once in a while.

  • Tomato Canapes (Paula Deen) - Submitted by Kelly

    This delicious recipe can be found here:

    Tomato Canapes by Paula Deen

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  • Sunday Supper Soup

    Meatballs Ingredients
    1 1/2lb ground beef chuck
    1 egg, slightly beaten
    1/2 cup soft breadcrumbs
    1/4 teaspoon salt
    1 tablespoon chopped parsley

     

    Soup Ingredients

    2 tablespoons butter or margarine
    1 can (10 1/2-oz) condensed beef broth, undiluted
    1 can (1lb, 12 oz) tomatoes, undrained
    1 envelope (1 3/8 oz) dry onion soup mix
    2 cups (4 or 5) sliced pared carrots
    1/4 cup chopped celery tops
    1/4 cup chopped parsley
    1/4 teaspoon pepper
    1/4 teaspoon dried oregano leaves
    1/4 teaspoon dried basil leaves
    1 bay leaf

    Directions:
    1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, lightly shape into 24 balls.

     

    2. In hot butter in 5-quart Dutch oven, sauté meatballs, a single layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.

     

    3. In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat and simmer, covered, but stirring occasionally, to break up tomatoes, 30 minutes. Add meatballs and
    simmer 20 minutes longer.

     

    4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.

     

    A Light Sunday Supper:
    Sunday Supper Soup
    Warm French Bread with Butter

  • No Bake Peanut Butter Balls

    Mix well (with hands best) and form into 1-inch balls the
    following ingredients:

     

    1 lb. Powdered Sugar

    1 1/2 Sticks of Margarine

    2 c. Chunky Peanut Butter

    5 1/2 c. Rice Krispies

     

    Dip Balls in Melted Chocolate (using double broiler
    method or using microwavable melting chocolate). You can cover the whole ball,
    or dip just half of it.

     

    Let Cool on Wax Paper

    Makes Approx. 6 Dozen Balls

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    Share a favorite recipe here with us. Submit your recipe by using the contact button in the menu at the top of the page.

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