Lavender Lemon Tea Cookies

This is a Recipe that Tamara Sprague sent me. I have wanted this recipe all summer and She finally came through, I love her art of cooking

2 Tbsp. lavender flowers, crushed
2 c. soft unsalted butter
1 1/3 c. sugar
2 tsp. vanilla
½ tsp. lemon extract
2 c. pastry flour, sifted
¼ tsp. salt

In mixer with paddle attachment, add lavender & sugar. Mix well. Add butter, then vanilla & lemon extract. Cream together well. Sift in flour & salt; mix until combined. Refrigerate 1-2 hrs.
Roll ¼” thick. Cut out (I like hearts or scalloped edge circles) & put onto ungreased cookie sheet to chill. Bake at 325° for 12-14 min. until edges are just brown.

Icing:
2 c. powdered sugar
4 Tbsp. lemon juice
4 Tbsp. corn syrup

Add lemon juice & corn syrup to powdered sugar, mixing well. Spread on cooled cookies.

Suggestions

Hello Girls! My Girlfriend and I raided our garden at the property and now I need some suggestions on how to cook all these yummy veggies. I have squash, beets and green beans. I have never cooked any of these fresh and I have no clue what to do!

Cornmeal Rolls

Important Note
If you half this recipe it will fit in the bread
maker so that you don't have to knead it.

Ingredients:
1 c. Cornmeal
1/2 c. Sugar
1/2 tsp. Salt
1/2 c. Melted Butter
2 1/2 c. Milk

2 Eggs
1 Tbsp. Yeast
1/2 c. Warm Water

4 c. Flour


Directions:
Mix Cornmeal Sugar Salt Butter and Milk in sauce pan.
Cook until thick let cool until luke warm.

Add eggs and yeast to warm water. Let raise.
Mix with corn meal mixture and let rise.
Stir in 4 cups of flour.  Mix to combine.

Add additional flour 1 cup at a time until it forms a ball. Let rise.
Roll, cut and shape. Let rise.

Makes about 48 rolls.
Bake in 350 degree oven for about 20 minutes.

Potato Ham Casserole

A good meal for Ham and potato lovers

Ingredients:
8 medium Potatoes
1 to 2 Cups cooked Ham
1 Can Cream of Chicken Soup
1 Cup Sour Cream
¼ Cup Melted Butter
3 Green Onions Chopped
1 ½ Cup Grated Cheese
Salt and Pepper to taste

Directions:
Boil potatoes in jackets until almost done. When cool, grate the potatoes.
Pour into casserole dish.
Add Ham and mix.
Mix rest of ingredients together and pour on potatoes and ham.
Mix together. And cook at 350o for 30 to 40 minutes.
Enjoy!

Tamale Pie

A good hearty meal for the mountains or home

Ingredients:
2 Cans Chili
1 can Enchilada Sauce
½ Cup onions
1 small can chopped green chilies (optional)
8 tamales cut in half lengthwise
2 ½ Cups shredded cheddar and Monterey jack cheese

Directions:
Layer twice in 9x13 pan and end with cheese
Cook at 375o for 30 minutes.

No Peek Chicken

A good meal with little fuss

Ingredients:
4T Butter
1C Milk
2C Rice
8 Chicken Breasts
2 Cans Cream of Chicken Soup
1 Package Onion Soup Mix


Directions:
Melt butter in 9X13 cake pan. Add milk and spread
rice evenly over the bottom of the Pan.
Place chicken on top of rice. Mix the cans of
soup together and pour over the Chicken.
Sprinkle onion soup mix on top.
Cover with aluminum foil and cook at 350o for
two hours or until chicken is done and rice is tender.
Enjoy!!

Saucy Chicken and Asparagus

In the spring the ditch banks around Emery County Utah sprout asparagus and this recipe is great for those of us who love asparagus.


Ingredients:
1-1/2 pounds of fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 Tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 Cup (4 ounces) shredded cheddar cheese

Directions:
If desired, partially cook the asparagus; drain.Place the asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.Number Of Servings:4 servingsPreparation Time:1 hour start to finish

Wassail

(Picture added by Cari - 1/8/10)

It's getting cold outside and it always makes me want a nice warm drink that makes me feel cozy. There are a lot of different ways to make this drink but I like this the best.
1 12oz Can of Orange Juice
3/4 cup Lemon Juice
5 Qt. Water
3 Cups Sugar
2 Cinnamon Sticks
1 tsp. Whole Cloves

Directions: Combine all ingredients in a large pan. Heat until sugar is dissolved. Do not boil. turn stove to very low heat and simmer all day or until the wassail is gone.This fills the house with a great smell and sets a good mood for the holidays. It tastes good too!!

Meatball Sandwiches

This is one of my favorite quick & easy meals. And the whole family loves it! I even used turkey meatballs - couldn't even tell the difference!

• Store-bought, frozen, Italian flavored meatballs
• Your favorite spaghetti sauce (I used Italian stewed tomatoes and just pureed them since I didn't have any sauce on hand)
• Hoagie rolls
• Cheese

*duh* this is a no brainer, really! Put the meatballs and sauce into a sauce pan and heat through. Then spoon a couple meatballs into a roll, sprinkle with cheese and enjoy!

There is not much homemade about it!

I served these up tonight alongside Rachel's Garlic Fries (made with store-bought steak fries) DELISH!

Stuffed Peppers

From time to time I come across a recipe for stuffed peppers. Not all stuffed peppers are created equal. I know that this sounds strange but it is true. That said, I would like to give my version of

The Stuffed Pepper

1 lb Hamburger

1/3 Cup Rice (uncooked)

a little onion (as much as you like)

some bread crumbs or cracker crumbs (which ever)

Salt pepper & garlic salt (how ever much you desire)

1 egg

mix together and stuff into Peppers that have been cut open on top and the seeds and membranes removed. put in shallow pan

Pour a can of beef broth and a can of diced tomatoes over the peppers cover with foil and cook at 350 for an hour and a half or two.

It is a meal in its self. Enjoy!

Parmesan Chicken

[Picture added by carizolli (9/14/08) - I made this for dinner tonight. I breaded the chicken with crushed Ritz crackers w/Italian seasonings. It was absolutely delicious! I also didn't have any parmesan cheese - DON'T LAUGH - parmasean chicken w/out parmasean - I know! But it was great even with just mozzarella.]

OK. First let me say that this is just the name I called this because I used Parmesan Cheese.

In a 9x13 cake pan Pour some of the Italian sauce (see the recipe below) in the pan just to cover the bottom.
In a large frying pan brown(don't cook) the boneless skinless Chicken breast in butter. As many as you need. (A slight variation is to dip the chicken in butter and then in Italian flavored bread crumbs before browning.) Put the browned chicken breast in the cake pan place a piece of mozzarella cheese on each breast.
Pour the remaining sauce in the frying pan and stir to pick up the drippings from the pan.
Pour over the chicken in the cake pan and sprinkle Parmesan cheese on top (be generous).
cover and bake at 350 for about an hour and a half. Serve with pasta of your Choice.

Italian Red Sauce

This was given to me by our good friend Dave Porter. He served a mission in Italy were he learned how to make the sauce.
In a big sauce pan combine
1 Bottle of home canned tomatoes ( I sometimes use a quart size store bought can)(Rendy uses fresh tomatoes and purees them if you do this be sure and add 1 tsp salt and 1 tsp sugar)
1 Large can of tomato paste
2 Tbs. Italian seasoning (Rendy uses fresh Italian herbs in his)
2 cloves of garlic crushed
1 medium onion diced
Let come to a boil over medium heat and then simmer a day or a couple of hours stirring occasionally.

Garlic Fries

3 cloves garlic, minced

2 tablespoons canola oil

3 large baking potatoes, 12 ounces each

1/2 teaspoon salt

1 tablespoon finely chopped fresh parsley leaves


Preheat the oven to 450 degrees F.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

**Sometimes I will just by a bag of steak fries from Wal-Mart. It seems to soak in the garlic taste more than real potatoes. I will also put mine in an oven safe bowl after they are cooked and top with cheese and put back in the oven for the cheese to melt.**

Corn on the Cob

We picked up some corn on the cob from the farm and I wanted a new way to cook it. I found this recipe on Recipezaar.com (one of my fave recipe sites, if you couldn't tell!). Anyway, it was absolutely delicious! I didn't put any additional butter or salt on it after it was cooked - it was perfect right out of the pot! Also, I halved the recipe because. I was only cooking 5 ears of corn and I don't own a pot big enough for all that milk and water!

Ingredients:

• 1 gallon water
• 1 quart milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon red pepper flakes (optional - I left this out since we didn't have any on hand - plus, I didn't think my kids would eat it.)
• 12 ears fresh corn, shucked and silk removed

Directions:

1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
3. Remove the pot from the heat and let stand until needed.
4. Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

Salmon Ball

This is a recipe that Grandma Sprague got when she went to a dinner at the Eugene Hotel.

1 16 oz. Can of Salmon ( I found that the red salmon though more expencive is the best)

1 8 oz. block of cream cheese

1 tsp. minced onions ( Jennie likes to use fresh ones I like the dehydrated ones. It's your Choice)

chopped nuts (optional because some do not like nuts myself the nuts make it good Walnut or peacans.

Clean bone and skin from salmon.

Add to soft cream cheese and minced onions.

Shape into a ball or a log and roll in the Nuts.

Refridgerate

Serve with crackers of your choice.