short bread cookies
8 Jan 07
Using a pastry knife, combine:
- 1 lb butter
- 3/4c brown sugar
- 4c flour
Press the dough to approximately 3/8 of an inch thick, then cut into one-and-a-quarter-inch squares. Bake at 325° for 20-25 minutes. Watch carefully that they don’t get too dark, baby.
You can cut these in fancy shapes and add decorative stuff, if you wish, but simple is really better in this case.
Posted by pzed on January 8, 2007 at 8.40pm
apple crisp
8 Jan 07
Fill a casserole with sliced, peeled apples (I prefer courtland or mcintosh). When the casserole is one-third filled, sprinkle some white sugar and cinnamon on the apples. Do this again when the casserole is two-thirds filled. Cover with the topping (below). The topping should crown above the top of the casserole because the whole thing will collapse somewhat in the oven. Bake at 350° until apples are tender (45-60 minutes).
topping:
- 1/4c butter
- 1/2c brown sugar
- 3/4c flour
Cream the butter, add brown sugar, and cream some more. Stir in the flour using a pastry knife. Makes enough to cover a small casserole, so double if using a larger one.
Posted by pzed on January 8, 2007 at 8.35pm
bean salad
8 Jan 07
First make up the dressing, the ingredients of which are:
- 3/4c white sugar
- 2/3c white wine vinegar
- 1/2c olive oil
- 1/4t table salt
- 1t pepper
- 1/4t cayenne pepper
Mix all ingredients thoroughly, until sugar is entirely dissolved.
Then combine the following in a large bowl. The beans should be drained and rinsed first.
- 19oz can black beans
- 19oz can red kidney beans
- 19oz can romano beans
- 14oz can french-style wax beans
- 14oz can french-style green beans
- 1 green pepper, chopped
- 1 salad onion, chopped (vidalia is best, but white is good too)
Add the dressing and mix well. Store in the fridge for at least 12 hours, stirring occasionally (at least twice). Makes a lot, perfect for pot lucks and family get-togethers.
Posted by pzed on January 8, 2007 at 8.26pm
