Butterscotch-Pecan
Cookies*
Ingredients:
one-quarter cup
butter or margarine,
one-half cup brown
sugar,
one-half cup granulated
sugar,
one egg,
three-quarters teaspoon
vanilla,
three-quarters teaspoon
maple flavoring*,
one-half teaspoon
salt,
one-half teaspoon
baking soda,
one-half cup butterscotch
morsels*, and
one-half cup chopped
pecans*.
Directions:
1. Preheat the oven
to 375 degrees and
cover some cookie
sheets with parchment paper for baking.
2. Cream the butter
with a mixer.
3. Add the two sugars,
beating until the mixture is light and smooth.
4. Beat in the egg,
the vanilla, and the maple flavoring.
5. Combine the flour,
salt, and baking soda in a separate bowl.
6. Add the dry mixture
to the mixing bowl--gradually.
7. Mix well.
8. Add the buterscotch
morsels and the pecans--again mixing well.
9. Drop by the tablesoonful
onto the baking sheets,
spaced evenly so
that about twelve cookies
will be on each
sheet.
10. Bake for eight
minutes--or until lightly browned.
This recipe should
yield about three dozen cookies.
*I stole this recipe
from Fannie Farmer and replaced
the chocolate chips
with stuff that I like better...
most everyone I
know likes them very much.
I have them with
vanilla ice cream...
Nancy's Wedding Soup*
Ingredients for the
meatballs:
one-half pound ground
veal,
one-half pound ground
beef,
one-quarter cup
bread crumbs,
one egg,
two tablespoons
parsley,
one teaspoon oregano,
one-quarter cup
Parmesan cheese,
salt (to taste),
and pepper (to taste).
Directions for the
meatballs:
1. Combine the ingredients
in a bowl.
2. Shape the mixture
into small balls.
3. Bake at 350 degrees
for thirty minutes.
Note: These can
be made ahead of time
and stored in the
freezer.
Ingredients for the
soup:
six cups chicken
stock,
one-quarter cup
shredded boiled chicken,
one-quarter cup
chopped celery,
one-quarter cup
chopped carrots,
one cup chopped
escarole (or spinach),
two bay leaves,
garlic powder (to
taste),
grated Parmesan
cheese (to taste), and
one-quarter cup
Acine de Pepe
(or other small
pasta).
Directions for the
soup:
1. Combine the ingredients--including
the meatballs--in a large pan.
2. Bring to a boil,
then simmer for about
thirty minutes (longer
is better).
3. Serve with more
Parmesan cheese.
Notes: This soup
can also be heated in
a crockpot (for
a longer time);
ground pork can
replace the
ground veal.
*I found this recipe
on a PBS cooking show from Pittsburgh...
I think it's very
good.