Sunflower Seed Cookies

 

 

1 cup butter

 

1/2 cup sugar

 

3/4 cup packed brown sugar

 

2 eggs, beaten

 

2 teaspoons vanilla

 

1 1/2 cup flour

 

1 teaspoon salt

 

1 teaspoon baking soda

 

3 cups rolled oats

 

3/4 cup sunflower seeds

 

1/2 cup wheat germ

 

 

Mix the above ingredients together and place on an ungreased cookie sheet 2 inches apart...bake at 375 degrees for 10-12 minutes...makes five dozen.



Cornbread

 

1/2 cup all-purpose flour

 

1 cup cornmeal

 

2 2/3 teaspoon baking powder

 

2/3 teaspoon salt

 

1 small egg

 

2/3 cup  milk

 

 

Mix all of the above ingredients together and bake in an 8x8 baking dish at 400 degrees for 20 minutes.



Choo Choo Chicken

Canadian Railroad Recipe

 

 

Boneless chicken breasts (as many as needed)

 

Flour and vegetable oil

 

1/4 cup milk

 

2 tablespoons chopped sundried tomatoes

 

1 tablespoon of port wine

 

1 tablespoon cream cheese

 

 

 

Dredge each breast in flour and saute in oil until cooked and golden ...remove.  Make sauce in the same pan until bubbly...add the chicken and keep warm.

Chicken Mulligatawny Soup

I ran across THIS recipe the other day and was immediately intrigued.  Chicken, apples, curry powder?  Hmm..sounded interesting.

Tom and I cooked up a full recipe of this on Sunday evening exactly as written.  It was really good!  Tom really describes it the best...

"It's as if a bunch of cooks were sitting around making chicken pot pie and they let the Indian guy spice it.  Then they all tried it and decided it'd be best to use apples instead of potatoes to off set the curry powder."

It really is this weird chicken pot pie/comfort food type dish.  I thought the addition of plain yogurt when serving was key.  Next time we'd add more rice.  There was barely enough rice to notice it in the dish.

Anyhow, check it out if you want something different on a fall evening.

Molly

Jo's First Law

This morning I was testing the limits of Jo's First Law:  Everything tastes better with a poached egg on it.  Today's substrate:  left over mac and cheese.  Mom opted for oatmeal after disparaging my breakfast choice but that's OK; there was only enough left over mac for one so I wasn't planning to share anyway.  To further test the bounds of the Laws of Good Eating, I also opted to test the Second Law:  Everything tastes better with pickled hot peppers on it.  To be thorough I should mention that the mac and cheese was a six-cheese version with diced tomatoes and basil.

So, breakfast this morning was a small portion of warmed up, left over, six cheese gourmet mac and cheese topped with a near perfect poached egg complimented with multicolored pickled Hungarian Wax hot pepper rings.  And. It. Was. GREAT!

Miss Small's Eggplant Casserole

 

 

1 large purple eggplant (cubed)

 

1 cup diced onion

 

1 clove of garlic (chrushed)

 

1 cup sliced mushrooms            

 

1 cup small white bread cubes

 

1/2 pound small lamb cubes (optional)

 

1/2 teaspoon dried rosemary

 

Salt

 

 

Saute eggplant adding garlic and onion to the skillet...add the mushrooms and lamb...add salt and rosemary.  Place in to a greased casserole...mix in the bread cubes and one well beaten egg.  Bake in the oven at 350 degrees for 30 minutes.



Coconut Slap Jacks

 

 

4 cups of flour

 

1 pound light brown sugar

 

6 ounces butter

 

1 pint dark karo

 

1/2 teaspoon of salt

 

1 coconut freshly grated

 

 

Mix all ingredients together, spoon and bake on cookie sheets at 350 degrees for 8 to 10 minutes...WATCH CAREFULLY.

The cookies should be lacy and brittle in texture.