"Pink" Salad
If I worked in a restaurant and I had the opportunity to showcase a food that represented a loved one, I would choose cherry pie filling salad. I would choose this dish because it is my favorite holiday dish. It reminds me of my family and how much we enjoy being together. It is something my family has every year for Christmas Eve.
Every year my family makes a big dinner on Christmas Eve and celebrates the holiday at my grandma’s house. We have turkey and corn and stuffing, everything you can think of. My favorite part of Christmas Eve dinner is the cherry pie filling salad.
For as long as I can remember, my mother has made cherry pie filling salad every single year for Christmas Eve. I have loved it every time. Cherry pie filling salad is kind of a tradition in my family. When my mother was little, her mother used to make it for Christmas. She then passed it down to my mother. Now every year, I make the cherry pie filling salad.
If you were to ask my family, “ What comes to mind when first when you think of Christmas Eve dinner?’ Their responses would be, “Sierra’s 'pink' salad.”
When I was younger, I did not know what the cherry pie filling salad was called. So I would simply call it the “pink” salad because of the pink color.
This dish is everyone’s favorite holiday dish. The whole family enjoys it. This dish is very quick and easy to make. It takes less than five minutes for an experienced cherry pie filling salad maker. It is very simple and enjoyable. Perfect for any occasion or just to make to eat anytime. It never gets old.
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9 Oz. Cool Whip
1 can pineapple - drained
1 can cherry pie filling
1 can Eagle Brand milk
1/4 cup lemon juice
Mix together.
Wednesday, January 6, 2010
Laremy
Grandma
My grandma makes good popcorn balls. She is nice and cooks good. She is caring and would do anything for anyone in her family. I love her. She is on my dad’s side.
The food is popcorn balls, and they are good. They are sticky, hard and flavorful. They are caramelized and good. I like them. She is just a good cook.
The place is my grandma’s house in the kitchen. She has a nice kitchen. My grandpa built he house. The color is a tan or beige.
Everyone likes them in my family. The popcorn balls are normally in a rounded shape. She makes them several different ways by putting color or dye in them. One time, they were blue.
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The recipe is ¼ cup corn oil, ½ cup popcorn, ½ cup dark corn syrup, ½ cup sugar, ½ teaspoon salt. Heat the oil in a quart kettle over red heat for three minutes. Add popcorn. Pop the corn. Then, mix the corn syrup, sugar and salt. Cook to 255 degrees on top of stove and pour over popped corn. Make into balls, using buttered hands to avoid burns. This will give you about one dozen popcorn balls.
My grandma makes good popcorn balls. She is nice and cooks good. She is caring and would do anything for anyone in her family. I love her. She is on my dad’s side.
The food is popcorn balls, and they are good. They are sticky, hard and flavorful. They are caramelized and good. I like them. She is just a good cook.
The place is my grandma’s house in the kitchen. She has a nice kitchen. My grandpa built he house. The color is a tan or beige.
Everyone likes them in my family. The popcorn balls are normally in a rounded shape. She makes them several different ways by putting color or dye in them. One time, they were blue.
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The recipe is ¼ cup corn oil, ½ cup popcorn, ½ cup dark corn syrup, ½ cup sugar, ½ teaspoon salt. Heat the oil in a quart kettle over red heat for three minutes. Add popcorn. Pop the corn. Then, mix the corn syrup, sugar and salt. Cook to 255 degrees on top of stove and pour over popped corn. Make into balls, using buttered hands to avoid burns. This will give you about one dozen popcorn balls.
Tiffani
My Special Peanut Brittle
1.5-teaspoons baking soda
1-teaspoon water
1-teaspoon vanilla 1.5 cups of sugar
1 cup of water 1 cup of light corn syrup
3 tablespoons stick margarine of butter
1 pound of shelled unroasted peanuts
First you heat the oven to 200 degrees grease 2 cookie sheets, with butter and keep the oven warm. Then mix baking soda, 1 teaspoon of water and vanilla, set aside then you mix sugar, 1 cup of water and the corn syrup in 3-quart saucepan. Cook over medium heat stirring occasionally. Next you will stir the butter and peanuts. Cook, stirring constantly to 30 degrees, (don’t let it burn) quickly stirs into baking soda mix until light and foamy. Lastly you will pour half the candy mixture onto each cookie sheet and quickly spread with buttered spatula. Cool completely or put in freezer for faster then once it is cool you break into pieces. This is how I make my special dessert!!
The story behind my Special Peanut Brittle
My aunt Jodie has the best peanut brittle; she may not cook it as well as the Amish, but that’s ok. It's still good, and it's always been there for all the kids when we would go up there.
I remember when I was like 9 years old, we would go over to Jodie's, and we would always want to bake peanut brittle. Her kitchen would always be messy by the end of the day and every once a month, Jack would come in and say, “Kids and their peanut brittle!” Now that we're older and as Jack would say, “ Better things to do,” we don’t go there as much, so Aunt Jodie makes it herself and will send it to us.
There is nothing more delicious than Aunt Jodie's peanut brittle; it leaves a mouth watering and a tummy rumbling feeling when you put it in the oven to bake or even when you're baking it and waiting for it to be done.
1.5-teaspoons baking soda
1-teaspoon water
1-teaspoon vanilla 1.5 cups of sugar
1 cup of water 1 cup of light corn syrup
3 tablespoons stick margarine of butter
1 pound of shelled unroasted peanuts
First you heat the oven to 200 degrees grease 2 cookie sheets, with butter and keep the oven warm. Then mix baking soda, 1 teaspoon of water and vanilla, set aside then you mix sugar, 1 cup of water and the corn syrup in 3-quart saucepan. Cook over medium heat stirring occasionally. Next you will stir the butter and peanuts. Cook, stirring constantly to 30 degrees, (don’t let it burn) quickly stirs into baking soda mix until light and foamy. Lastly you will pour half the candy mixture onto each cookie sheet and quickly spread with buttered spatula. Cool completely or put in freezer for faster then once it is cool you break into pieces. This is how I make my special dessert!!
The story behind my Special Peanut Brittle
My aunt Jodie has the best peanut brittle; she may not cook it as well as the Amish, but that’s ok. It's still good, and it's always been there for all the kids when we would go up there.
I remember when I was like 9 years old, we would go over to Jodie's, and we would always want to bake peanut brittle. Her kitchen would always be messy by the end of the day and every once a month, Jack would come in and say, “Kids and their peanut brittle!” Now that we're older and as Jack would say, “ Better things to do,” we don’t go there as much, so Aunt Jodie makes it herself and will send it to us.
There is nothing more delicious than Aunt Jodie's peanut brittle; it leaves a mouth watering and a tummy rumbling feeling when you put it in the oven to bake or even when you're baking it and waiting for it to be done.
Cheyenne
The Best Cook
My grandma, Sheila Bealmer, is an extremely fantastic cook. She has cooked since she was really little for her brothers and sisters. My grandma was raised to do everything right, and now she lives on a farm and raises dogs.
Every time I go to my grandma’s house, she cooks for me. I love going to her house! Every holiday my whole family goes there. We eat, and then we play cards. It is definitely a great tradition because I love her food!
I always remember my grandma’s kitchen. She has a huge, our table that she had the Amish make. It was oak. The kitchen was carpet, but after approximately a year she put in hard wood floor. All the little grandkids, including myself, would make messes. Also, she always put our pictures on the glass door that was in the kitchen.
My favorite food of my grandma’s is definitely her Apple Crisp. It is always has a lot of cinnamon in it, and it also is always very crunchy. It just tastes so good. My grandma’s is and probably always will be my favorite. She is an amazing cook!
The recipe is listed below:
Fillings:
15 to 20 apples peeled and sliced
½ cup cinnamon and sugar mixture
½ to 1 cup apple cider
Toppings:
2 cups flour
2 cups sugar
2 sticks cold margarine
In conclusion, my grandma is my favorite cook. I love going to her house and eating.
My grandma, Sheila Bealmer, is an extremely fantastic cook. She has cooked since she was really little for her brothers and sisters. My grandma was raised to do everything right, and now she lives on a farm and raises dogs.
Every time I go to my grandma’s house, she cooks for me. I love going to her house! Every holiday my whole family goes there. We eat, and then we play cards. It is definitely a great tradition because I love her food!
I always remember my grandma’s kitchen. She has a huge, our table that she had the Amish make. It was oak. The kitchen was carpet, but after approximately a year she put in hard wood floor. All the little grandkids, including myself, would make messes. Also, she always put our pictures on the glass door that was in the kitchen.
My favorite food of my grandma’s is definitely her Apple Crisp. It is always has a lot of cinnamon in it, and it also is always very crunchy. It just tastes so good. My grandma’s is and probably always will be my favorite. She is an amazing cook!
The recipe is listed below:
Fillings:
15 to 20 apples peeled and sliced
½ cup cinnamon and sugar mixture
½ to 1 cup apple cider
Toppings:
2 cups flour
2 cups sugar
2 sticks cold margarine
In conclusion, my grandma is my favorite cook. I love going to her house and eating.
Krystal
The Perfect Chef
If I had to prepare a dish to honor a special person in my life it would be my mother’s wonderful peanut butter fudge, dipped pretzels and peanut butter cups, at Christmas time. Some years she makes even more goodies for the whole family.
I chose my mother because she is a wonderful person and a great cook. I’ve had people ask me if she ever worked as a chef. To clear that up, she never has, she is just plan good at cooking anything. Whenever I go out to eat the food never taste that great because mom’s food is 10 times greater. Everyone in my family appreciates the hard work she puts into making all of the food she brings to dinners.
How my mom prepares to make the fudge is simple. She looks over the recipe and searches the house for the ingredients. Sometimes she will make special trips to town, but she doesn’t mind because she enjoys making all the snacks and other things we ask her to make. So we usually always have some type of delicious snack in our house.
When I picture mom’s peanut butter fudge it reminds me of Christmas and how the house smells so good. As soon as you open the door you can smell what wonderful thing she has been cooking. I can picture coming into the house and seeing her with her hair pulled back and flour all over her and the floor. As soon as she notices she always has a smile even though she has been working hard all day. And that’s when I know that I’m home. I am so thankful she is my mom and wouldn’t trade her for another. And that’s not just because she is a good cook, but I would starve without her.
Peanut Butter Fantasy Fudge
3c. Sugar
3/4c. Butter (1 ½ sticks)
2/3c. Cream
1c. Peanut Butter
1jar Marshmallow Cream
1tsp. Vanilla
Heat sugar, butter, and cream to full rolling boil in 3quart saucepan on med. Heat until thermometer reaches 234 degrees. Then remove from heat and add peanut butter and marshmallow crème and vanilla, stir well. Poor into prepared a pan and let cool.
If I had to prepare a dish to honor a special person in my life it would be my mother’s wonderful peanut butter fudge, dipped pretzels and peanut butter cups, at Christmas time. Some years she makes even more goodies for the whole family.
I chose my mother because she is a wonderful person and a great cook. I’ve had people ask me if she ever worked as a chef. To clear that up, she never has, she is just plan good at cooking anything. Whenever I go out to eat the food never taste that great because mom’s food is 10 times greater. Everyone in my family appreciates the hard work she puts into making all of the food she brings to dinners.
How my mom prepares to make the fudge is simple. She looks over the recipe and searches the house for the ingredients. Sometimes she will make special trips to town, but she doesn’t mind because she enjoys making all the snacks and other things we ask her to make. So we usually always have some type of delicious snack in our house.
When I picture mom’s peanut butter fudge it reminds me of Christmas and how the house smells so good. As soon as you open the door you can smell what wonderful thing she has been cooking. I can picture coming into the house and seeing her with her hair pulled back and flour all over her and the floor. As soon as she notices she always has a smile even though she has been working hard all day. And that’s when I know that I’m home. I am so thankful she is my mom and wouldn’t trade her for another. And that’s not just because she is a good cook, but I would starve without her.
Peanut Butter Fantasy Fudge
3c. Sugar
3/4c. Butter (1 ½ sticks)
2/3c. Cream
1c. Peanut Butter
1jar Marshmallow Cream
1tsp. Vanilla
Heat sugar, butter, and cream to full rolling boil in 3quart saucepan on med. Heat until thermometer reaches 234 degrees. Then remove from heat and add peanut butter and marshmallow crème and vanilla, stir well. Poor into prepared a pan and let cool.
Tuesday, January 5, 2010
Amy
The amazing cheesy chicken & rice casserole
This person is a very important part of my life. She has always been here for me in whatever I have needed. She is an amazing cook; she is always trying new things. She tries things anywhere from dinners to desserts to whatever she can possibly think of.
One of my favorite things she has tried is cheesy chicken & rice casserole. Things used in it are rice, onion powder, and cream of chicken, chicken breast, vegetables, and cheese. She is always asking me to help because she loves for me to help her because it is some time we can spend together. I love it when she asks me to help because it makes me feel good that someone wants my help doing something that I enjoy. I think that having me as help is very important to her because she loves spending time with me.
This person is my mother she has grown up helping her family cooking so she is very educated on how to do things, and I love that she can help make me become a better cook.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving
This person is a very important part of my life. She has always been here for me in whatever I have needed. She is an amazing cook; she is always trying new things. She tries things anywhere from dinners to desserts to whatever she can possibly think of.
One of my favorite things she has tried is cheesy chicken & rice casserole. Things used in it are rice, onion powder, and cream of chicken, chicken breast, vegetables, and cheese. She is always asking me to help because she loves for me to help her because it is some time we can spend together. I love it when she asks me to help because it makes me feel good that someone wants my help doing something that I enjoy. I think that having me as help is very important to her because she loves spending time with me.
This person is my mother she has grown up helping her family cooking so she is very educated on how to do things, and I love that she can help make me become a better cook.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving
Dominica Jean
Memories of Grunda’s Cooking
It was a Saturday afternoon, and I was heading to Grunda’s house with my mom. I walked into the house and could hear my grandma pounding something. I wascurious. I walked a little farther and saw her arm going up and down and hitting the table. I then walked a little farther and saw she had a bowl of dough and was pounding the dough to make bread. I got excited and said, “Grunda can I pound the bread with you?”
She said, “Of course , Dominica, you can.”
I ran over to where she wasstanding and started pounding my heart out. She said, "You are doing a really good job, Dominica; you should make bread more often." I just smiled and kept on pounding.
Homemade bread has been in our family from generation to generation. I started eating homemade bread when I was 1 or 2 and have loved it ever since. I started helping my Grunda make homemade bread when I was little and always loved going over there to make it. When we got done making the dough and pounding the dough and letting it rise, we put the bread in loaf pans and put it in the oven for about 35 minutes. While we were waiting for that delicious bread to come out, Grunda and I would play a little game of cards.
Our cards games usually never seemed fair to me, because Grunda always won, and I always lost. Well, I didn’t care that much because I just loved being with Grunda. Ding! We heard the timer go off, and we rushed to the oven. We smelled the brown, wonderful, hot bread. Grunda got her pot holders and pulled out the bread and put in on top of the stove. She went to the refrigerator and pulled out a stick of butter.
I said, “Grunda what are you doing with that stick of butter?”
She said, “I rub the stick of butter on top of the bread to keep the bread moist so it will be fluffier when you eat it.”
I couldn’t wait to eat the bread. I went to get the knife to cut the bread and Grunda stopped me, and I said, “Grunda why are you stopping me?”
She said, “You have to wait until the bread cools down, or you will ruin the bread, and it won’t cut as easy as you want it to.”
I said, “Okay I will wait.” I said I would wait, but I really couldn’t wait. I really wanted some of Grunda’s homemade bread with some butter. I kept staring at that delicious smelling bread, and I couldn’t wait any longer.
While, I was staring at the bread, Grunda went over there and touched the bread, and she said, “ It is cooler now, so, Dominica, you can have a slice of bread.” I got so excited that I got a plate, a butter knife, and was ready to get that slice of bread on my plate and get the butter on the bread.
I went to the table to sit down and was waiting for Grunda to come sit down with me before I started eating. I folded my slice of bread and began eating it. I stuffed that big homemade bread into my little mouth and got butter all over my face. Grunda started laughing, and I didn’t care. I loved her homemade bread and could eat it every day.
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Basic White Bread 11
3 Packages dry or compressed yeast
4 cups warm water, 113 degrees Fahrenheit
3 tablespoons sugar
1 tablespoon salt
1/3 cup of melted butter or margarine
11 to 12 cups of white flour
Combine yeast and water in a large mixing bowl (refer to Ingredients, page 7). Stir with a fork until dissolved. Blend in the sugar, salt, and butter. Beat in 4 cups of flour with a rubber spatula until the batter is smooth. Gradually add sufficient flour to make a soft, workable dough that pulls away from sides of the bowl. Turn dough out on a lightly floured board and knead 15 minutes, or until smooth and elastic. Add more flour in small portions in necessary to cut stickiness, but do not allow dough to become dry. Rest, if you tire kneading. When using a heavy mixer with a dough hook, follow directions as described. Knead at the Number 1 position for 8 minutes and finish by hand 4 or 5 minutes. Place the dough in a large, warm, greased bowl, turning to coat the top. Cover loosely with a plastic wrap and a towel. Allow to double in bulk, approximately 1 hour.
Punch down the dough, turn out on a floured board and knead 3 to 5 minutes. Place dough back in the bowl, recover and allow to double a second time, about 45 minutes.
Turn dough out on a floured surface and knead lightly. Cover and let rest 10 minutes. Shape in 4 loaves and place in greased loaf pans (8 ½ x4 ½ x 2 ½ ). Cover with a towel and let rise to tops of pans, about 45 minutes. Bake in a preheated 400 degree oven for 35 minutes. Remove from oven and turn out on wire racks to cool. Brush tops while hot with melted butter if a softer crust is desired.
It was a Saturday afternoon, and I was heading to Grunda’s house with my mom. I walked into the house and could hear my grandma pounding something. I wascurious. I walked a little farther and saw her arm going up and down and hitting the table. I then walked a little farther and saw she had a bowl of dough and was pounding the dough to make bread. I got excited and said, “Grunda can I pound the bread with you?”
She said, “Of course , Dominica, you can.”
I ran over to where she wasstanding and started pounding my heart out. She said, "You are doing a really good job, Dominica; you should make bread more often." I just smiled and kept on pounding.
Homemade bread has been in our family from generation to generation. I started eating homemade bread when I was 1 or 2 and have loved it ever since. I started helping my Grunda make homemade bread when I was little and always loved going over there to make it. When we got done making the dough and pounding the dough and letting it rise, we put the bread in loaf pans and put it in the oven for about 35 minutes. While we were waiting for that delicious bread to come out, Grunda and I would play a little game of cards.
Our cards games usually never seemed fair to me, because Grunda always won, and I always lost. Well, I didn’t care that much because I just loved being with Grunda. Ding! We heard the timer go off, and we rushed to the oven. We smelled the brown, wonderful, hot bread. Grunda got her pot holders and pulled out the bread and put in on top of the stove. She went to the refrigerator and pulled out a stick of butter.
I said, “Grunda what are you doing with that stick of butter?”
She said, “I rub the stick of butter on top of the bread to keep the bread moist so it will be fluffier when you eat it.”
I couldn’t wait to eat the bread. I went to get the knife to cut the bread and Grunda stopped me, and I said, “Grunda why are you stopping me?”
She said, “You have to wait until the bread cools down, or you will ruin the bread, and it won’t cut as easy as you want it to.”
I said, “Okay I will wait.” I said I would wait, but I really couldn’t wait. I really wanted some of Grunda’s homemade bread with some butter. I kept staring at that delicious smelling bread, and I couldn’t wait any longer.
While, I was staring at the bread, Grunda went over there and touched the bread, and she said, “ It is cooler now, so, Dominica, you can have a slice of bread.” I got so excited that I got a plate, a butter knife, and was ready to get that slice of bread on my plate and get the butter on the bread.
I went to the table to sit down and was waiting for Grunda to come sit down with me before I started eating. I folded my slice of bread and began eating it. I stuffed that big homemade bread into my little mouth and got butter all over my face. Grunda started laughing, and I didn’t care. I loved her homemade bread and could eat it every day.
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Basic White Bread 11
3 Packages dry or compressed yeast
4 cups warm water, 113 degrees Fahrenheit
3 tablespoons sugar
1 tablespoon salt
1/3 cup of melted butter or margarine
11 to 12 cups of white flour
Combine yeast and water in a large mixing bowl (refer to Ingredients, page 7). Stir with a fork until dissolved. Blend in the sugar, salt, and butter. Beat in 4 cups of flour with a rubber spatula until the batter is smooth. Gradually add sufficient flour to make a soft, workable dough that pulls away from sides of the bowl. Turn dough out on a lightly floured board and knead 15 minutes, or until smooth and elastic. Add more flour in small portions in necessary to cut stickiness, but do not allow dough to become dry. Rest, if you tire kneading. When using a heavy mixer with a dough hook, follow directions as described. Knead at the Number 1 position for 8 minutes and finish by hand 4 or 5 minutes. Place the dough in a large, warm, greased bowl, turning to coat the top. Cover loosely with a plastic wrap and a towel. Allow to double in bulk, approximately 1 hour.
Punch down the dough, turn out on a floured board and knead 3 to 5 minutes. Place dough back in the bowl, recover and allow to double a second time, about 45 minutes.
Turn dough out on a floured surface and knead lightly. Cover and let rest 10 minutes. Shape in 4 loaves and place in greased loaf pans (8 ½ x4 ½ x 2 ½ ). Cover with a towel and let rise to tops of pans, about 45 minutes. Bake in a preheated 400 degree oven for 35 minutes. Remove from oven and turn out on wire racks to cool. Brush tops while hot with melted butter if a softer crust is desired.
Louis
Tortellini
Tortellini is a family food we have, and I think without this delicious food, I would probably starve. This food is Italian, so I see why I like it because I am Italian. My family makes this every year when we are all together, and we sometimes eat this when we listen to a baseball game or play cards at a table. Tortellini is more than just a food, it’s a food that brings the family together.
Tortellini is a family tradition when aunts, uncles, and cousins come to make tortellini. They make tortellini and put it in the freezer before people come to eat it. Tortellini is a very delicate food to make because we can’t be rough with it, or it will be squished. Sometimes I wonder how many people come over to make the tortellini.
Tortellini is made, I think, with flat dough and meat. They take the dough and make it flat. Then they cut it up into bite size pieces, then take the meat and put it inside the dough and wrap it around it. Then they put the pieces on to a plate with plastic wrap over it and put it into the freezer until it is time to eat it. However, they have to use a lot of plates because they make a lot of tortellini pieces.
We usually have people eat the tortellini at our house. However, I think they should have it at Aunt Janet’s house because her house is bigger than ours. Our house has more room and a bigger kitchen area so people can get in a line to get tortellini. Also at our house we have a big oven to put the pot of broth to simmer the tortellini pieces so the dough feels spaghetti smooth. When we eat it, it is like eating soup, but with noodles and meat in it. When I eat all of the tortellini, I slurp the broth until the plate is clean.
The day we eat the tortellini is Christmas Day when everyone shows up to celebrate Christmas. Our entire family shows up on a cold Christmas Day to be warmed by family and tortellini. I am glad I am Italian and have a great family, because If I weren’t, I wouldn’t be surrounded by good food and people to communicate with. I think my family is very grateful to have each other and have great food to eat.
Ingredients
Dough 3.5 Cups of flour
Filling:
¾ lb. Ground meat (beef)
pork, chicken, etc)
1 tsp. of salt
¼ tsp. nutmeg
¼ tsp. pepper
¼ cp. Water
3 eggs
1 medium sized onion chopped 1 or 2 sprigs of chopped parsley
Tortellini is a family food we have, and I think without this delicious food, I would probably starve. This food is Italian, so I see why I like it because I am Italian. My family makes this every year when we are all together, and we sometimes eat this when we listen to a baseball game or play cards at a table. Tortellini is more than just a food, it’s a food that brings the family together.
Tortellini is a family tradition when aunts, uncles, and cousins come to make tortellini. They make tortellini and put it in the freezer before people come to eat it. Tortellini is a very delicate food to make because we can’t be rough with it, or it will be squished. Sometimes I wonder how many people come over to make the tortellini.
Tortellini is made, I think, with flat dough and meat. They take the dough and make it flat. Then they cut it up into bite size pieces, then take the meat and put it inside the dough and wrap it around it. Then they put the pieces on to a plate with plastic wrap over it and put it into the freezer until it is time to eat it. However, they have to use a lot of plates because they make a lot of tortellini pieces.
We usually have people eat the tortellini at our house. However, I think they should have it at Aunt Janet’s house because her house is bigger than ours. Our house has more room and a bigger kitchen area so people can get in a line to get tortellini. Also at our house we have a big oven to put the pot of broth to simmer the tortellini pieces so the dough feels spaghetti smooth. When we eat it, it is like eating soup, but with noodles and meat in it. When I eat all of the tortellini, I slurp the broth until the plate is clean.
The day we eat the tortellini is Christmas Day when everyone shows up to celebrate Christmas. Our entire family shows up on a cold Christmas Day to be warmed by family and tortellini. I am glad I am Italian and have a great family, because If I weren’t, I wouldn’t be surrounded by good food and people to communicate with. I think my family is very grateful to have each other and have great food to eat.
Ingredients
Dough 3.5 Cups of flour
Filling:
¾ lb. Ground meat (beef)
pork, chicken, etc)
1 tsp. of salt
¼ tsp. nutmeg
¼ tsp. pepper
¼ cp. Water
3 eggs
1 medium sized onion chopped 1 or 2 sprigs of chopped parsley
Dalton
Steak Extravaganza
Yet another day of work, and I am back to the dishes. It’s been eight hours a day, five days a week for the past three years; no raise, working minimum wage, but I think that this will all change after the Family Restaurant’s Annual Extravaganza.
The Annual Extravaganza has been a tradition at the local Family Restaurant for the past 19 years, and this year will be the 20th occurrence. At the celebration, tradition and family is celebrated and praised by a feast of several different foods that honor a special family member, and this year, my boss is allowing me to participate in these festivities.
It’s been a lot of thinking for me here lately trying to decide whom I would most like to honor and what meal I would use to honor them. The days draw shorter as I am stressed from this decision. I don’t want someone to feel less important than someone else.
For the next couple of days, I have showed up to work late due to exhaustion from a lack of sleep. I’m sure my boss has noticed my tardiness, but I can only hope he notices everything else. After a while when business slowed, he pulled me aside to have a little chat about what has been going on for the past week. I explained my situation, and he gave some advice I really needed to hear. He said, “Family members generally share a mutual and unconditional love for each other that cannot be explained. Therefore, it will be an honor to the entire family if only one member is represented at this dinner.” All at once, I felt a ton of weight fall from my shoulder because I thought of what I could do.
At the Annual Extravaganza, I am going to present 1 ½ inch thick medium rare steaks that are spiced to perfection. Unfortunately, I am not that good of a cook, so I may have to have the person that I am attempting to honor prepare them for me. That person would be my grandfather. While my father does make heavenly steaks, where did he learn to cook? Therefore, I hope to give glory to where glory is due.
As soon as I mentioned the event, my grandfather knew what was going on and asked me what I wanted him to cook. I told him what, how, and why, and he seemed to be pleased and delightfully surprised. My grandfather and I then went to the store, picked up the beef, and in a couple days, cooked it up.
They were cooked fresh for the event, and the closest to perfection I have ever seen or smelled. Just from general analysis of people’s facial gesture after that first bite, I could tell I wasn’t the only person who appreciated the glory that was these pieces of meat.
During the clean up, my boss walked to the left of me and whispered in my ear, “I know who’s getting the next promotion…”
==============================
Steak Recipe
Ingredients:
1½ inch thick Beef Steak
Lawry’s Seasoned Salt
Lawry’s Garlic Salt
Tony Chachere ’s Creole Seasoning
Directions:
1. If the meat is frozen, let thaw before cooking.
2. About an hour before cooking, lightly sprinkle seasoned salt, garlic salt, and Creole seasoning on each side.
3. On a propane grill, set the flame to medium to heat the grill before cooking.
4. Place the steaks on the grill. Cook for 3-5 minutes on each side for a nice medium-rare finish. The shorter the cooking time, the rarer, and the longer the cooking time, the more well done. (But no steak should be disgraced by being burnt to a crisp)
Yet another day of work, and I am back to the dishes. It’s been eight hours a day, five days a week for the past three years; no raise, working minimum wage, but I think that this will all change after the Family Restaurant’s Annual Extravaganza.
The Annual Extravaganza has been a tradition at the local Family Restaurant for the past 19 years, and this year will be the 20th occurrence. At the celebration, tradition and family is celebrated and praised by a feast of several different foods that honor a special family member, and this year, my boss is allowing me to participate in these festivities.
It’s been a lot of thinking for me here lately trying to decide whom I would most like to honor and what meal I would use to honor them. The days draw shorter as I am stressed from this decision. I don’t want someone to feel less important than someone else.
For the next couple of days, I have showed up to work late due to exhaustion from a lack of sleep. I’m sure my boss has noticed my tardiness, but I can only hope he notices everything else. After a while when business slowed, he pulled me aside to have a little chat about what has been going on for the past week. I explained my situation, and he gave some advice I really needed to hear. He said, “Family members generally share a mutual and unconditional love for each other that cannot be explained. Therefore, it will be an honor to the entire family if only one member is represented at this dinner.” All at once, I felt a ton of weight fall from my shoulder because I thought of what I could do.
At the Annual Extravaganza, I am going to present 1 ½ inch thick medium rare steaks that are spiced to perfection. Unfortunately, I am not that good of a cook, so I may have to have the person that I am attempting to honor prepare them for me. That person would be my grandfather. While my father does make heavenly steaks, where did he learn to cook? Therefore, I hope to give glory to where glory is due.
As soon as I mentioned the event, my grandfather knew what was going on and asked me what I wanted him to cook. I told him what, how, and why, and he seemed to be pleased and delightfully surprised. My grandfather and I then went to the store, picked up the beef, and in a couple days, cooked it up.
They were cooked fresh for the event, and the closest to perfection I have ever seen or smelled. Just from general analysis of people’s facial gesture after that first bite, I could tell I wasn’t the only person who appreciated the glory that was these pieces of meat.
During the clean up, my boss walked to the left of me and whispered in my ear, “I know who’s getting the next promotion…”
==============================
Steak Recipe
Ingredients:
1½ inch thick Beef Steak
Lawry’s Seasoned Salt
Lawry’s Garlic Salt
Tony Chachere ’s Creole Seasoning
Directions:
1. If the meat is frozen, let thaw before cooking.
2. About an hour before cooking, lightly sprinkle seasoned salt, garlic salt, and Creole seasoning on each side.
3. On a propane grill, set the flame to medium to heat the grill before cooking.
4. Place the steaks on the grill. Cook for 3-5 minutes on each side for a nice medium-rare finish. The shorter the cooking time, the rarer, and the longer the cooking time, the more well done. (But no steak should be disgraced by being burnt to a crisp)
Alex
My Grandma’s Enchiladas
My grandma makes a special meal. This meal may not be unique to anyone not family, but it is very important to me because she makes them special. When she asks what we want for our dinner, we always say enchiladas.
My grandma is a short, wrinkled woman, with black hair and big brown eyes, and she also wears glasses. She is a very hard working woman, and although she can be hostile sometimes, she has the biggest heart and is the most giving woman I know today, not counting my mom. She has three jobs, Macon Health Care where she works in dietary, the Britt’s, and my Uncle Jesse where she cleans and is her boss.
My grandma makes the enchiladas so special every time. The have a taste that I never want to end in my mouth, because it’s so good, it pretty much melts in my mouth. I can always smell cheese when I walk in the house. Before she gets the enchiladas in the oven, we can smell the chicken and tomato juice. It is fantastic! The texture in my mouth is a smooth texture so that it can go right down, so I can shovel more in. When she first takes it out of the oven, it looks wonderful because the cheese is really melted. It looks so great and then I see the steam rolling off. Then the dish has the red tomato sauce and the yellow mixed together, and it looks so good that one can’t even imagine it.
When my grandma prepares the enchiladas by getting up early, depending on the time of the dinner, and then she starts the chicken on the stove. Then when she is cooking it you have the smell of cheese and tomato juice cooking. Then she usually has rice and cheesy beans.
When she is cooking it she gets the chicken cooking on the stove and once it is done with that she takes the chicken and splits it up into tiny bite size pieces. Then she takes the tortillas and fries them so that they have a shell like texture and after they are fried and have cooled she takes them and puts chicken in them and dumps cheese on it and with the extra tomato juice she goes and pours it on there!
===ingredients:
corn tortilas
chicken
enchilada sauce medium/mild (whatever you can take)
cheese
*ok so you put the chicken on the oven, tell cooked
*you then let it cool peel off skin and fat
*after that is prepared you start the sauce on heating (medium heat)
*after it is ready you take the corn tortilas and fry them just to were they are golder, if they are dark then you cooked them to long
*then you take them dip them in sauce and drip them off just a bit to were it isn't pooring off of there.
*then you lay chicken on there and put cheese
roll it up
*once you have repeatead this for all of the tortillas then you will lay them all on a cooking sheet and pour the rest of hte sauce on them
*when that is done put it in the oven at 350 for 15-10 minutes then you will take them out and put cheese on them and let them cook tell cheese is melted then you are done.
ENJOY!============
My grandma makes a special meal. This meal may not be unique to anyone not family, but it is very important to me because she makes them special. When she asks what we want for our dinner, we always say enchiladas.
My grandma is a short, wrinkled woman, with black hair and big brown eyes, and she also wears glasses. She is a very hard working woman, and although she can be hostile sometimes, she has the biggest heart and is the most giving woman I know today, not counting my mom. She has three jobs, Macon Health Care where she works in dietary, the Britt’s, and my Uncle Jesse where she cleans and is her boss.
My grandma makes the enchiladas so special every time. The have a taste that I never want to end in my mouth, because it’s so good, it pretty much melts in my mouth. I can always smell cheese when I walk in the house. Before she gets the enchiladas in the oven, we can smell the chicken and tomato juice. It is fantastic! The texture in my mouth is a smooth texture so that it can go right down, so I can shovel more in. When she first takes it out of the oven, it looks wonderful because the cheese is really melted. It looks so great and then I see the steam rolling off. Then the dish has the red tomato sauce and the yellow mixed together, and it looks so good that one can’t even imagine it.
When my grandma prepares the enchiladas by getting up early, depending on the time of the dinner, and then she starts the chicken on the stove. Then when she is cooking it you have the smell of cheese and tomato juice cooking. Then she usually has rice and cheesy beans.
When she is cooking it she gets the chicken cooking on the stove and once it is done with that she takes the chicken and splits it up into tiny bite size pieces. Then she takes the tortillas and fries them so that they have a shell like texture and after they are fried and have cooled she takes them and puts chicken in them and dumps cheese on it and with the extra tomato juice she goes and pours it on there!
===ingredients:
corn tortilas
chicken
enchilada sauce medium/mild (whatever you can take)
cheese
*ok so you put the chicken on the oven, tell cooked
*you then let it cool peel off skin and fat
*after that is prepared you start the sauce on heating (medium heat)
*after it is ready you take the corn tortilas and fry them just to were they are golder, if they are dark then you cooked them to long
*then you take them dip them in sauce and drip them off just a bit to were it isn't pooring off of there.
*then you lay chicken on there and put cheese
roll it up
*once you have repeatead this for all of the tortillas then you will lay them all on a cooking sheet and pour the rest of hte sauce on them
*when that is done put it in the oven at 350 for 15-10 minutes then you will take them out and put cheese on them and let them cook tell cheese is melted then you are done.
ENJOY!============
Hallie
Old Time Recipes
The person I love so dearly is my Great Grandma Smith. She was an older woman, who wasn’t very tall. She had reddish, orangish hair. When she went somewhere, she put on her pink lipstick.
My grandma used to make us dinners every Sunday. She made a lot of good food. She made refrigerator ripe tomato salad and hearty hoge-podge. She used to cook everything. I liked her fried chicken; it was the best.
One of the recipes is Refrigerator Ripe Tomato Salad, and the second recipe is Hearty Hoge Podge. My Great Grandma Smith was a very special part of my life that I love and miss dearly, but I know in my heart, she is always with me, watching over me.
==============================
Refrigerator Ripe Tomato Salad
Ingredients
16 chopped tomatoes
4 cups chopped celery
4 chopped sweet peppers
½ cup salt
¼ cup mustard seed
2 cups white vinegar
2 cups sugar
Put in jars. Seal tight. Best kept 4 weeks. Will keep all winter in refrigerator.
Ingredients:
½ lb ground beef
¾ cup chopped onions
3 cups water
1 ½ cups celery
1 table spoon Worchestershire sauce
½ tsp. Oregano spice
1 31 oz can pork 'n beans in tomato sauce
cook hamburger until beef is brown and onions are tender. Add 3 cans of minestone soup. Cover and simmer for 15 to 20 minutes.
The person I love so dearly is my Great Grandma Smith. She was an older woman, who wasn’t very tall. She had reddish, orangish hair. When she went somewhere, she put on her pink lipstick.
My grandma used to make us dinners every Sunday. She made a lot of good food. She made refrigerator ripe tomato salad and hearty hoge-podge. She used to cook everything. I liked her fried chicken; it was the best.
One of the recipes is Refrigerator Ripe Tomato Salad, and the second recipe is Hearty Hoge Podge. My Great Grandma Smith was a very special part of my life that I love and miss dearly, but I know in my heart, she is always with me, watching over me.
==============================
Refrigerator Ripe Tomato Salad
Ingredients
16 chopped tomatoes
4 cups chopped celery
4 chopped sweet peppers
½ cup salt
¼ cup mustard seed
2 cups white vinegar
2 cups sugar
Put in jars. Seal tight. Best kept 4 weeks. Will keep all winter in refrigerator.
Ingredients:
½ lb ground beef
¾ cup chopped onions
3 cups water
1 ½ cups celery
1 table spoon Worchestershire sauce
½ tsp. Oregano spice
1 31 oz can pork 'n beans in tomato sauce
cook hamburger until beef is brown and onions are tender. Add 3 cans of minestone soup. Cover and simmer for 15 to 20 minutes.
C. J.
Sugar Cookies
I am a worker at the Pear Tree, and I have been allowed to incorporate a tribute item into the meal for the day. The tribute item is something that has been passed down through the generations on my mother’s side of the family. What I will be preparing is homemade sugar cookies with homemade frosting on top of the cookies.
Now the person that was the first to make this recipe was my grandmother Jean. She was my grandmother on my mother’s side of the family. When she would make this dessert, everyone would get involved in it and have fun. She would put so much love and dedication into making these cookies to see the smiles they would bring to people’s faces when they would take their first bite and many afterwards.
These sugar cookies are made during the December holiday season. They are especially made on Christmas Eve and day. The reason why we made these during winter is because the frosting is snow white. They are also in the shape of Christmas shapes. They are also made during Christmas because it is a great thing that adults can do with children and have fun. It is also a family tradition.
The taste of the Christmas cookies isvery sweet. The texture of the cookies is a nice, smooth texture. The frosting on the cookies has a very smooth and fluffy feeling. The cookie itself is kind of a smooth and rough texture at the same time.
==Recipe for Christmas Cookies
3 cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
For the frosting:
2 tablespoons milk
¼ pound butter
1 pound powdered sugar
1 teaspoon vanilla
=====================
I am a worker at the Pear Tree, and I have been allowed to incorporate a tribute item into the meal for the day. The tribute item is something that has been passed down through the generations on my mother’s side of the family. What I will be preparing is homemade sugar cookies with homemade frosting on top of the cookies.
Now the person that was the first to make this recipe was my grandmother Jean. She was my grandmother on my mother’s side of the family. When she would make this dessert, everyone would get involved in it and have fun. She would put so much love and dedication into making these cookies to see the smiles they would bring to people’s faces when they would take their first bite and many afterwards.
These sugar cookies are made during the December holiday season. They are especially made on Christmas Eve and day. The reason why we made these during winter is because the frosting is snow white. They are also in the shape of Christmas shapes. They are also made during Christmas because it is a great thing that adults can do with children and have fun. It is also a family tradition.
The taste of the Christmas cookies isvery sweet. The texture of the cookies is a nice, smooth texture. The frosting on the cookies has a very smooth and fluffy feeling. The cookie itself is kind of a smooth and rough texture at the same time.
==Recipe for Christmas Cookies
3 cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
For the frosting:
2 tablespoons milk
¼ pound butter
1 pound powdered sugar
1 teaspoon vanilla
=====================
Stevie
Chicken Parmesan
The recipe I would choose to put on the menu is my mom’s chicken parmesan. It is delicious. If I were having a bad day and came home to my mom cooking it, it would automatically be the best day ever.
Chicken parmesan is chicken cooked in marinara sauce and cheese, on top of spaghetti. The first time I ate this dish was at Patrick Peukert’s house. It’s also his favorite dish, and I will never forget the first time I ate it. My mouth is watering just thinking about it!
I’m a very emotional person, and I tend to eat my feelings, so if I am having a hard time with friends, my mom makes chicken parmesan, because it makes me happy.
My mom is an awesome person! When I told her about chicken parmesan, she made it that very night! She is an extremely caring person, and all she wants is for the people around her to be happy, but sometimes people take advantage of that, and it makes me really angry.
My favorite part is when my mom makes chicken parmesan; we all sit together at the table like a family should. We don’t do this a lot, so I always appreciate it when it happens. It brings us closer as a family.
Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
The recipe I would choose to put on the menu is my mom’s chicken parmesan. It is delicious. If I were having a bad day and came home to my mom cooking it, it would automatically be the best day ever.
Chicken parmesan is chicken cooked in marinara sauce and cheese, on top of spaghetti. The first time I ate this dish was at Patrick Peukert’s house. It’s also his favorite dish, and I will never forget the first time I ate it. My mouth is watering just thinking about it!
I’m a very emotional person, and I tend to eat my feelings, so if I am having a hard time with friends, my mom makes chicken parmesan, because it makes me happy.
My mom is an awesome person! When I told her about chicken parmesan, she made it that very night! She is an extremely caring person, and all she wants is for the people around her to be happy, but sometimes people take advantage of that, and it makes me really angry.
My favorite part is when my mom makes chicken parmesan; we all sit together at the table like a family should. We don’t do this a lot, so I always appreciate it when it happens. It brings us closer as a family.
Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
Jenna
Virgin Shirley Temples
There is nothing more soothing and refreshing than one of my mom’s homemade Shirley Temples. I love coming home to an over-sized plastic wine glass of her delicious twist on this classic drink. I can never get enough.
My mom got the unique recipe from her own mother, who used to make them for my mom when she, herself, was a little girl. It’s remarkable to me, to imagine my mom as a little girl, in the kitchen with a younger version of my grandma, laughing and telling stories, and sharing the exact drink that I now enjoy with her!
In a lot of ways, my mom’s Shirley Temples reflect her personality: cool, sweet, refreshing, energetic, soothing, and a little fruity. I love watching my mom make food. She can often be found gliding around in our beige and white kitchen, humming a peaceful tune, chopping something there, spicing something here. She seems so at ease and happy, especially when she is making her famous Shirley Temples.
My sister and I have also carried out this traditional drink in our own ways, since we love it so much. Every time we fly on a plane, and they ask us what we would like to drink, we ask for a can of Sprite Lemon Lime soda, and a glass of orange juice. We then proceed to drink half of the orange juice from the cup, and fill it back up the rest of the way with the Sprite. Although it cannot compare to the homemade, unique recipe we get at home, we like it just the same.
I love my mom, and I love her Shirley Temples. I love the memories we have shared together over this special drink. Someday I will make Shirley Temples for my children, and we will laugh and tell stories and drink Shirley Temples in our own kitchen.
============
1 cup orange juice
1 cup soda
1 tsp grenadine
1 tsp coconut milk
There is nothing more soothing and refreshing than one of my mom’s homemade Shirley Temples. I love coming home to an over-sized plastic wine glass of her delicious twist on this classic drink. I can never get enough.
My mom got the unique recipe from her own mother, who used to make them for my mom when she, herself, was a little girl. It’s remarkable to me, to imagine my mom as a little girl, in the kitchen with a younger version of my grandma, laughing and telling stories, and sharing the exact drink that I now enjoy with her!
In a lot of ways, my mom’s Shirley Temples reflect her personality: cool, sweet, refreshing, energetic, soothing, and a little fruity. I love watching my mom make food. She can often be found gliding around in our beige and white kitchen, humming a peaceful tune, chopping something there, spicing something here. She seems so at ease and happy, especially when she is making her famous Shirley Temples.
My sister and I have also carried out this traditional drink in our own ways, since we love it so much. Every time we fly on a plane, and they ask us what we would like to drink, we ask for a can of Sprite Lemon Lime soda, and a glass of orange juice. We then proceed to drink half of the orange juice from the cup, and fill it back up the rest of the way with the Sprite. Although it cannot compare to the homemade, unique recipe we get at home, we like it just the same.
I love my mom, and I love her Shirley Temples. I love the memories we have shared together over this special drink. Someday I will make Shirley Temples for my children, and we will laugh and tell stories and drink Shirley Temples in our own kitchen.
============
1 cup orange juice
1 cup soda
1 tsp grenadine
1 tsp coconut milk
Jaremy
Grandpa's Ham
One person I want to honor is my grandpa. He has done a lot for me. One thing he did happened when our mom and dad weregone. We spent the night over there. I had fun because Grandpa was smart.
The food was hog, and grandpa raised them and butchered them. He put a salt cure on the hog when he cut it up, and the texture was soft. There was no smell, and the meat was pink.
When he cooked the ham, it smelled good, and the taste was good, too. I couldn't stop eating it. They fixed that any time they had a hog to butcher.
When Bacon was in the skillet, he would put salt and pepper on it. I wish my dad would fix the bacon by hand. I would help him because it is the best suff ever.
I want to have my dad do it because my grandpa died, and so he can’t make it any more. I am kind of upset. My grandpa meant a lot to me, and the taste of this ham/bacon will always make me remember good times with him.
====================
To: Savan_nah12@yahoo.comIngredients
Bacon
Salt
Pepper
Directions
Put cast-iron skillet over medium heat and let warm up. Really let it get hot, because we are going to crank the heat down the second that first piece of bacon hits the metal.
Add a bit of oil to the skillet to make sure the first slices don't stick. Sprinkle a bit of salt and pepper on the slices of bacon, and place about 5 slices to the skillet and crank the heat down to medium-low.
Flip every couple of minutes. I'm a big flipper fan. I prefer to flip often so the bacon doesn't burn. If the heat is too high, turn down slightly. Keep flipping until the bacon is done all the way through, and dark brown on both sides. This kind of quality comes with years of perfecting the bacon-cooking procedure. But my general goal for the bacon is to get it slightly chewy and almost crisp with no raw ends.
One person I want to honor is my grandpa. He has done a lot for me. One thing he did happened when our mom and dad weregone. We spent the night over there. I had fun because Grandpa was smart.
The food was hog, and grandpa raised them and butchered them. He put a salt cure on the hog when he cut it up, and the texture was soft. There was no smell, and the meat was pink.
When he cooked the ham, it smelled good, and the taste was good, too. I couldn't stop eating it. They fixed that any time they had a hog to butcher.
When Bacon was in the skillet, he would put salt and pepper on it. I wish my dad would fix the bacon by hand. I would help him because it is the best suff ever.
I want to have my dad do it because my grandpa died, and so he can’t make it any more. I am kind of upset. My grandpa meant a lot to me, and the taste of this ham/bacon will always make me remember good times with him.
====================
To: Savan_nah12@yahoo.comIngredients
Bacon
Salt
Pepper
Directions
Put cast-iron skillet over medium heat and let warm up. Really let it get hot, because we are going to crank the heat down the second that first piece of bacon hits the metal.
Add a bit of oil to the skillet to make sure the first slices don't stick. Sprinkle a bit of salt and pepper on the slices of bacon, and place about 5 slices to the skillet and crank the heat down to medium-low.
Flip every couple of minutes. I'm a big flipper fan. I prefer to flip often so the bacon doesn't burn. If the heat is too high, turn down slightly. Keep flipping until the bacon is done all the way through, and dark brown on both sides. This kind of quality comes with years of perfecting the bacon-cooking procedure. But my general goal for the bacon is to get it slightly chewy and almost crisp with no raw ends.
Heather
The Great Pumpkin Pie
If I had to prepare a special dish in honor of a special person, I would make my grandma’s pumpkin pie. My grandma makes the BEST pumpkin pie that I have ever eaten.
My grandma Smith is the best grandma I could ever ask for. She gets me anything that I want. If anything happens to her, I have no clue what I would do. My grandma can make pretty much anything. She makes pies, cakes, cookies, ect. She is the best baker ever.
My grandma’s pumpkin pie is one of the best things that I have tasted. When she makes her pumpkin pie, I always make sure that I get my own pie, or I get a few pieces of her pie. My grandma’s pumpkin pie is the BEST!
I feel that my grandma will always make me any kind of desert, whenever I want it. My grandma will always have a place in my heart, and her pumpkin pie will always have a place in my stomach. I love her and her pumpkin pie very much.
My grandma always makes her pumpkin pies for Thanksgiving, Christmas, and anytime that I want it. When Thanksgiving and Christmas come around, I look forward to my grandma’s pumpkin pies. I have her pumpkin pies two-three times a year. If I could, then I would have her make them for me every month. Her pies are the…..BEST!!!
===============
RECIPE FOR PUMPKIN PIE
1 3/4 cups mashed cooked or canned pumpkin
1/2 tsp. salt
1 3/4 cups milk
3 eggs
2/3 cups brown sugar (packed)
2 tbsp. granulated sugar
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
how you make it
heat oven to 425 degrees, beat all ingredients together with rotary beater.
pour into pastry-lined pie pan (for crispness, have bottom pastry a little thicker than 1/8")
bake 45-55 mins, then take a knife && insert it 1" from side of filling & if it comes out clean.
The center may still look soft but will set later serve slightly warm or cold.
IF YOU WANT TO KNOW HOW TO MAKE THE PIE CRUST, HERE IT IS.....
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cups shortening
1/2 cups water
how you make it}
Cut flour, salt, baking powder, & shortening until crumbly.
add water; mix until you can make a ball, put into holes, roll out, then put in pie pan
If I had to prepare a special dish in honor of a special person, I would make my grandma’s pumpkin pie. My grandma makes the BEST pumpkin pie that I have ever eaten.
My grandma Smith is the best grandma I could ever ask for. She gets me anything that I want. If anything happens to her, I have no clue what I would do. My grandma can make pretty much anything. She makes pies, cakes, cookies, ect. She is the best baker ever.
My grandma’s pumpkin pie is one of the best things that I have tasted. When she makes her pumpkin pie, I always make sure that I get my own pie, or I get a few pieces of her pie. My grandma’s pumpkin pie is the BEST!
I feel that my grandma will always make me any kind of desert, whenever I want it. My grandma will always have a place in my heart, and her pumpkin pie will always have a place in my stomach. I love her and her pumpkin pie very much.
My grandma always makes her pumpkin pies for Thanksgiving, Christmas, and anytime that I want it. When Thanksgiving and Christmas come around, I look forward to my grandma’s pumpkin pies. I have her pumpkin pies two-three times a year. If I could, then I would have her make them for me every month. Her pies are the…..BEST!!!
===============
RECIPE FOR PUMPKIN PIE
1 3/4 cups mashed cooked or canned pumpkin
1/2 tsp. salt
1 3/4 cups milk
3 eggs
2/3 cups brown sugar (packed)
2 tbsp. granulated sugar
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
how you make it
heat oven to 425 degrees, beat all ingredients together with rotary beater.
pour into pastry-lined pie pan (for crispness, have bottom pastry a little thicker than 1/8")
bake 45-55 mins, then take a knife && insert it 1" from side of filling & if it comes out clean.
The center may still look soft but will set later serve slightly warm or cold.
IF YOU WANT TO KNOW HOW TO MAKE THE PIE CRUST, HERE IT IS.....
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cups shortening
1/2 cups water
how you make it}
Cut flour, salt, baking powder, & shortening until crumbly.
add water; mix until you can make a ball, put into holes, roll out, then put in pie pan
Alyssa
Old Family Recipe
This recipe was given to me by my grandma. My grandma was an amazing person. She lived in a small town called Cadiz, which is in the state of Ohio. She came to Missouri for visits every couple years, and we went down to her house every couple years. Elizabeth, my grandma, was a Christian woman who went to church every single Sunday. She even helped Ruby, who was a woman at church, when Ruby needed it.
The last visit I had before my grandma died was an interesting experience. When we got to Cadiz, we couldn’t find my Aunt Kim’s house because it was dark- probably around eleven. My Aunt Kim had to meet us at a restaurant. I think it was McDonalds. We stayed the night at my Aunt Kim’s house, and then in the morning we had breakfast and then went to my grandma’s house. My grandma had a lot of property, and we went exploring and found some amazing stuff. My mom had to get some things in town, but my grandma had to show her where the shops were , and I got to ride with her. I never realized my grandma was such a crazy driver, she went about 65 on a gravel road and left my mom in the dust. It was so funny!!
I don’t really understand what feelings I am supposed to talk about, but I will do my best. Elizabeth was the healthiest person I knew at her age, but one day she had a stroke. She was found by my Aunt Kim, who had to break a window to get to her. She was in a coma, and her family was told that she wasn’t going to wake up. My grandmother died in April of 2008. When I went to Ohio for her funeral, my cousin, my mom, and I flew into Pittsburg. I never cried until my grandfather started crying, and that just broke me. I couldn’t take it anymore.
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RECIPE FOR BUCKEYES
Buckeyes are the Ohio State mascot, but in this paper buckeyes are a type of candy. When I prep for this recipe, I get out a mixing bowl, mixer, wooden spoon, measuring cup, teaspoon, and a cooking pan, also with the ingredients.
The ingredients are milk, vanilla, crunchy peanut butter (smooth if you like), powdered sugar, paraffin, and chocolate.
First I mix 1 ½ cup of peanut butter, 1 teaspoon of vanilla, 1 teaspoon of milk, and 1 pound of powdered sugar together in a bowl. Once these first four ingredients are mixed together well, I form the dough into balls and put the balls on wax paper. Next I would put ¼ of a bar of paraffin and 12 ounces of chocolate in the cooking pan until it is blended together well. Once it is melted, I dip the balls into the chocolate and paraffin mixture.
When I first learned about this recipe, it was during the Christmas season. Almost every year now we make buckeyes, among other candies for Christmas day. On December 25 we put some of the candy we made into a plastic bowl lined with waxed paper.
This recipe was given to me by my grandma. My grandma was an amazing person. She lived in a small town called Cadiz, which is in the state of Ohio. She came to Missouri for visits every couple years, and we went down to her house every couple years. Elizabeth, my grandma, was a Christian woman who went to church every single Sunday. She even helped Ruby, who was a woman at church, when Ruby needed it.
The last visit I had before my grandma died was an interesting experience. When we got to Cadiz, we couldn’t find my Aunt Kim’s house because it was dark- probably around eleven. My Aunt Kim had to meet us at a restaurant. I think it was McDonalds. We stayed the night at my Aunt Kim’s house, and then in the morning we had breakfast and then went to my grandma’s house. My grandma had a lot of property, and we went exploring and found some amazing stuff. My mom had to get some things in town, but my grandma had to show her where the shops were , and I got to ride with her. I never realized my grandma was such a crazy driver, she went about 65 on a gravel road and left my mom in the dust. It was so funny!!
I don’t really understand what feelings I am supposed to talk about, but I will do my best. Elizabeth was the healthiest person I knew at her age, but one day she had a stroke. She was found by my Aunt Kim, who had to break a window to get to her. She was in a coma, and her family was told that she wasn’t going to wake up. My grandmother died in April of 2008. When I went to Ohio for her funeral, my cousin, my mom, and I flew into Pittsburg. I never cried until my grandfather started crying, and that just broke me. I couldn’t take it anymore.
==================
RECIPE FOR BUCKEYES
Buckeyes are the Ohio State mascot, but in this paper buckeyes are a type of candy. When I prep for this recipe, I get out a mixing bowl, mixer, wooden spoon, measuring cup, teaspoon, and a cooking pan, also with the ingredients.
The ingredients are milk, vanilla, crunchy peanut butter (smooth if you like), powdered sugar, paraffin, and chocolate.
First I mix 1 ½ cup of peanut butter, 1 teaspoon of vanilla, 1 teaspoon of milk, and 1 pound of powdered sugar together in a bowl. Once these first four ingredients are mixed together well, I form the dough into balls and put the balls on wax paper. Next I would put ¼ of a bar of paraffin and 12 ounces of chocolate in the cooking pan until it is blended together well. Once it is melted, I dip the balls into the chocolate and paraffin mixture.
When I first learned about this recipe, it was during the Christmas season. Almost every year now we make buckeyes, among other candies for Christmas day. On December 25 we put some of the candy we made into a plastic bowl lined with waxed paper.
Taylor
Shepherd’s Pie
One of the most memorable meals that my mother makes is shepherd’s pie. Not only is it absolutely delicious, but it reminds me of being younger. It reminds me of family. It reminds me of my favorite time of year. It makes me feel at home.
I’m pretty sure there are lots of different versions of shepherd’s pie. My mother’s, though, is my favorite. The dish consists of hamburger, mashed potatoes, and cheese. It is in three layer s, with cheese to top it off.
Shepherd’s pie makes me feel good. It always makes me feel at home when I eat it. I can remember having it for dinner in all the places I’ve lived. Whether it was Kansas City, Macon, or Bevier, it has always been with me, so it is kind of a special meal to me. I enjoy helping my mom prepare it, too.
For some reason it reminds me of winter. I think that is when she usually fixes it because it is a nice, warm meal. Winter is my favorite season though. It is full of family gatherings and school breaks. I like the cold weather more than the hot weather of the summer, too.
The best thing about shepherd’s pie is that it is made by my mom. I love that woman with all my heart. I know I can tell her absolutely anything, and she won’t freak out. She listens to me and shows me nothing but love and understanding. She is one of my best friends. I appreciate all the things she does for me, but sometimes I have a difficult time showing it. She is definitely the greatest mom a son could ever ask for.
==============================
Shepherd’s Pie
Ingredients:
1 stick butter or margarine
1 ½ ground beef
3 lb red potatoes
½ lb sliced american cheese
Cooking Instructions:
brown beef
peel and boil potatoes
mast potatoes and add butter
drain grease from beef and then spread into a 9x13 pan
spread potatoes over hamburger
slice cheese on top
preheat oven to 350 degrees
put into oven until cheese melts.
One of the most memorable meals that my mother makes is shepherd’s pie. Not only is it absolutely delicious, but it reminds me of being younger. It reminds me of family. It reminds me of my favorite time of year. It makes me feel at home.
I’m pretty sure there are lots of different versions of shepherd’s pie. My mother’s, though, is my favorite. The dish consists of hamburger, mashed potatoes, and cheese. It is in three layer s, with cheese to top it off.
Shepherd’s pie makes me feel good. It always makes me feel at home when I eat it. I can remember having it for dinner in all the places I’ve lived. Whether it was Kansas City, Macon, or Bevier, it has always been with me, so it is kind of a special meal to me. I enjoy helping my mom prepare it, too.
For some reason it reminds me of winter. I think that is when she usually fixes it because it is a nice, warm meal. Winter is my favorite season though. It is full of family gatherings and school breaks. I like the cold weather more than the hot weather of the summer, too.
The best thing about shepherd’s pie is that it is made by my mom. I love that woman with all my heart. I know I can tell her absolutely anything, and she won’t freak out. She listens to me and shows me nothing but love and understanding. She is one of my best friends. I appreciate all the things she does for me, but sometimes I have a difficult time showing it. She is definitely the greatest mom a son could ever ask for.
==============================
Shepherd’s Pie
Ingredients:
1 stick butter or margarine
1 ½ ground beef
3 lb red potatoes
½ lb sliced american cheese
Cooking Instructions:
brown beef
peel and boil potatoes
mast potatoes and add butter
drain grease from beef and then spread into a 9x13 pan
spread potatoes over hamburger
slice cheese on top
preheat oven to 350 degrees
put into oven until cheese melts.
Valle
What My Family Looks Forward To...
It’s fall, and my grandma is working in her kitchen as usual. My grandma, my mom, my sister, and I are on her back porch slaving away rolling out thin pieces of dough, rolling little balls of meat, and having a little chat about what’s happening in our lives. This is our time together as just us girls.
Every Thanksgiving my grandma will prepare a wonderful meal of tortellinis. As she’s setting up, she rolls little balls of meat so they will fit perfectly into the thin slice of dough. When each tortellini is shaped and cut, she’ll fold them into a little hat shape.
The feeling as they are cooking is delightful. The aroma it brings fills the air, and we know it’s getting close to dinner. Each bite is like a taste of heaven. They slide down each time, and we can’t wait to have more.
My brother and I usually fight to get the last bowl, but it ends up we’re too stuffed. It’s a little game we play. The best part of my grandma’s tortellinis is making them the next day. If I had to choose one thing to eat all the time, it would definitely be my grandma’s homemade tortellinis.
I believe my grandma’s food brings my family closer on a holiday. We share conversation, talk about what’s happening, and play some cards. I wouldn’t change anything about it. It’s a tradition.
Tortellini Soup
6 cups water
3 cans condensed chicken broth
1 (10-3/4 oz.) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. Package cheese tortellini (fresh or frozen)
Grated Parmesan cheese (optional)
In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, basil and oregano.
Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.
Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.
Serve garnished with grated Parmesan cheese, if desired.
Makes 10 1-1/2 cup servings.
It’s fall, and my grandma is working in her kitchen as usual. My grandma, my mom, my sister, and I are on her back porch slaving away rolling out thin pieces of dough, rolling little balls of meat, and having a little chat about what’s happening in our lives. This is our time together as just us girls.
Every Thanksgiving my grandma will prepare a wonderful meal of tortellinis. As she’s setting up, she rolls little balls of meat so they will fit perfectly into the thin slice of dough. When each tortellini is shaped and cut, she’ll fold them into a little hat shape.
The feeling as they are cooking is delightful. The aroma it brings fills the air, and we know it’s getting close to dinner. Each bite is like a taste of heaven. They slide down each time, and we can’t wait to have more.
My brother and I usually fight to get the last bowl, but it ends up we’re too stuffed. It’s a little game we play. The best part of my grandma’s tortellinis is making them the next day. If I had to choose one thing to eat all the time, it would definitely be my grandma’s homemade tortellinis.
I believe my grandma’s food brings my family closer on a holiday. We share conversation, talk about what’s happening, and play some cards. I wouldn’t change anything about it. It’s a tradition.
Tortellini Soup
6 cups water
3 cans condensed chicken broth
1 (10-3/4 oz.) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. Package cheese tortellini (fresh or frozen)
Grated Parmesan cheese (optional)
In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, basil and oregano.
Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.
Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.
Serve garnished with grated Parmesan cheese, if desired.
Makes 10 1-1/2 cup servings.
Brittney
Heaven in a Pot-Pie
If I worked at a restaurant and if I were given the chance to create a dish in memory of someone, the dish would be a meat pie in honor of my grandma. I would choose this dish because my grandma makes this dish for me every time I’m sick. The dish is a seasonal dish usually made in the winter time.
My grandma is a sweet lady with a great sense of humor but she reminds me of a lion, always protecting her young. My grandma is short-figured with a big heart. She is always willing to lend a helping hand and is always there to talk to.
The meat pie is like a pot-pie filled with vegetables and meat. To make the meat pie, buy two pie crusts and fill one pie crust with meat, juice, and vegetables. To add extra flavor to the meat pie add seasonings, whichever seasoning you personally have a taste for.
The best thing about the meat pie is how it makes us feel when we eat it. The first bite sends a warm sensation through the body like a first bite of chicken noodle soup on a cold winter day. Honestly, it lifts your spirits like chocolate after a harsh break up.
Meat pie isn’t something one can eat everyday. Its great taste would be too much to handle. That's why it’s best to only have it once every few months. The meat pie seems to always hit the warm spot in my stomach during the frosty winter days. So eat up, and enjoy!
==================
Pot Pie
Two 9 in. deep dish pie crusts
1 ½ lbs of hamburger browned and drained
Small onion diced with hamburger
¼ tsp oregano
Any kind of vegetables you wish
1. Add all in gradients to one pie crust.
2. Sprinkle pie crust with cheese.
3. Place the other pie crust on top of the filled pie.
4. Bake on 350 degrees until golden brown.
If I worked at a restaurant and if I were given the chance to create a dish in memory of someone, the dish would be a meat pie in honor of my grandma. I would choose this dish because my grandma makes this dish for me every time I’m sick. The dish is a seasonal dish usually made in the winter time.
My grandma is a sweet lady with a great sense of humor but she reminds me of a lion, always protecting her young. My grandma is short-figured with a big heart. She is always willing to lend a helping hand and is always there to talk to.
The meat pie is like a pot-pie filled with vegetables and meat. To make the meat pie, buy two pie crusts and fill one pie crust with meat, juice, and vegetables. To add extra flavor to the meat pie add seasonings, whichever seasoning you personally have a taste for.
The best thing about the meat pie is how it makes us feel when we eat it. The first bite sends a warm sensation through the body like a first bite of chicken noodle soup on a cold winter day. Honestly, it lifts your spirits like chocolate after a harsh break up.
Meat pie isn’t something one can eat everyday. Its great taste would be too much to handle. That's why it’s best to only have it once every few months. The meat pie seems to always hit the warm spot in my stomach during the frosty winter days. So eat up, and enjoy!
==================
Pot Pie
Two 9 in. deep dish pie crusts
1 ½ lbs of hamburger browned and drained
Small onion diced with hamburger
¼ tsp oregano
Any kind of vegetables you wish
1. Add all in gradients to one pie crust.
2. Sprinkle pie crust with cheese.
3. Place the other pie crust on top of the filled pie.
4. Bake on 350 degrees until golden brown.
Sylvanna
Sour Cream Sugar Cookies
This woman is a single mom who cooks all kinds of different types of food. She gets up every day and takes her son to school, then goes to work. Once she gets off, she picks her son up from school then goes home to prepare supper. She puts up with a lot of things in her life, including me. This person is my mom.
If I could put a recipe on a food menu, I would put my mom’s sugar cookies on there. Her cookies are the softest sugar cookies around. While the cookies are cooking, I can smell it all throughout the house. They’re the sweetest cookies I’ve had, and I’ve had a lot of cookies. These cookies are roll-out Christmas cookies so they make me think about the Christmas holidays and the time we spend together during the holidays.
The cookies have sour cream in them, so people think, “Ew!” But I can’t even taste the sour cream. When preparing the cookies, prepare the batter and refrigerate it. Once they have been in there for about 3 hours, roll out the cookies and cut them out with Christmas cookie cutters. The dishes used for this are cookie sheets and containers used to store them. That is if there’s any left to store after they’re made.
When my mom and I make these together, I feel it’s our time together. So when making these cookies, I think about our relationship and all the times we’ve made it. Thinking about the cookies makes me happy. There is a secret ingredient only mom and I know. I hope to keep this a family secret and share it with my children some day.
I’ll continue making these at Christmas time every year, even after my mom is gone. I hope to make more memories with these cookies before that day comes.
=======================
6 c. flour, sifted
2 tsp. baking powder
1 c. shortening
2 c. sugar
2 eggs, slightly beaten
1 c. dairy sour cream
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. vanilla extract
Raisins for cookie centers
Mix flour, baking powder and salt together. Add shortening and cut in like pie crust. Add the sugar and eggs. Put the baking soda in the sour cream (stir over bowl) and add to the flour mixture; then add the vanilla; mix well. Chill in refrigerator. Roll out, cut in desired shape; put a raisin in center of each cookie and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
This woman is a single mom who cooks all kinds of different types of food. She gets up every day and takes her son to school, then goes to work. Once she gets off, she picks her son up from school then goes home to prepare supper. She puts up with a lot of things in her life, including me. This person is my mom.
If I could put a recipe on a food menu, I would put my mom’s sugar cookies on there. Her cookies are the softest sugar cookies around. While the cookies are cooking, I can smell it all throughout the house. They’re the sweetest cookies I’ve had, and I’ve had a lot of cookies. These cookies are roll-out Christmas cookies so they make me think about the Christmas holidays and the time we spend together during the holidays.
The cookies have sour cream in them, so people think, “Ew!” But I can’t even taste the sour cream. When preparing the cookies, prepare the batter and refrigerate it. Once they have been in there for about 3 hours, roll out the cookies and cut them out with Christmas cookie cutters. The dishes used for this are cookie sheets and containers used to store them. That is if there’s any left to store after they’re made.
When my mom and I make these together, I feel it’s our time together. So when making these cookies, I think about our relationship and all the times we’ve made it. Thinking about the cookies makes me happy. There is a secret ingredient only mom and I know. I hope to keep this a family secret and share it with my children some day.
I’ll continue making these at Christmas time every year, even after my mom is gone. I hope to make more memories with these cookies before that day comes.
=======================
6 c. flour, sifted
2 tsp. baking powder
1 c. shortening
2 c. sugar
2 eggs, slightly beaten
1 c. dairy sour cream
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. vanilla extract
Raisins for cookie centers
Mix flour, baking powder and salt together. Add shortening and cut in like pie crust. Add the sugar and eggs. Put the baking soda in the sour cream (stir over bowl) and add to the flour mixture; then add the vanilla; mix well. Chill in refrigerator. Roll out, cut in desired shape; put a raisin in center of each cookie and bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
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