FRIDAY LOCAL LUNCH RECIPES

February 6, 2009

 

Smoky Chipotle Potato Zucchini Stew

Roasted Pepper Posole

Tim's Famous Cornbread

 

DIJON VINAIGRETTE - 2 cups/16 ounces

 

Peanut Oil - 1.5 cups

Wine Vinegar - 1/5 cup

Dijon Mustard - 1 Tablespoon

Lime Juice - 1 Tablespoon

Sugar - 1 teaspoon

Salt - 1.4 teaspoon

Black Pepper - 1/8 teaspoon

Garlic powder - 1/8 teaspoon

Thyme - 1/8 teaspoon

 

SUGAR COOKIES - 4 dozen 2.5 inch cookies

 

Margarine - 1.25 pound (5 sticks)

Brown Sugar - 1.5 cups

Vanilla - 2 teaspoons

Flour - 5 cups

Salt - 1/2 teaspoon

Baking Powder - 2 teaspoons

 

Cream margarine and sugar until smooth.

Add Vanilla and blend until smooth.

Sift flour, salt and baking powder.

Preheat oven to 350 degrees Fahrenheit.  Set oven rack to the middle of the oven.

Add flour  to creamed mixture a little at a time and stir until mixed.  Don't over-stir.

Drop teaspoon sized balls of dough onto a baking sheet and bake for 15 minutes - 17 minutes.

 

 


 

 

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