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.