Buffalo Chip Cookies

1 cup oleo or butter

1 cup shortening

1 box dark brown sugar

4 eggs

2 cups sugar

2 teaspoons vanilla

4 cups plain flour

2 teaspoons baking powder

2 teaspoons baking soda

2 cups oatmeal

1 6 ounce package of chocolate chips

1 cups copped pecans or walnuts

2 cups Rice Krispies cereal

1 cup coconut (optional)

In a very large bowl, cream butter and shortening. Add brown sugar, eggs, white sugar, and vanilla. Sift and add flour, baking powder and baking soda. Add oatmeal, then stir in the chocolate chips, nuts, Rise Krispies, and coconut. Use a large measuring spoon (approx. 1/4 cup) for batter per cookie. Put on an ungreased cookie sheet (9 cookies to 1 sheet). Bake for about 12 to 15 minutes at 350 degrees. Let cool 3 minutes before removing from baking sheet.

Preacher Cookies

2 cups sugar

1 stick margarine

1/4 cup cocoa

1/2 cup milk

Mix, bring to boil 2 minutes, remove from heart

Stir in:

2 1/2 cups oats

1 cup pecans or 1/2 cup peanut butter

Pinch salt

Drop by teaspoonfuls onto waxed paper. Cool.

Pink Punch

1 can pineapple juice

1 quart raspberry sherbet

2 liter ginger ale

1/2 gallon vanilla ice cream

Source: Sam Oleson

Mandarine Pasta Salad

Dressing:

1 teaspoon finely chopped, peeled, fresh gingerroot

1 garlic clove, pressed

1/3 cup rice vinegar or white wine vinegar

1/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon sesame oil

1 envelope onion soup mix

2 teaspoons sugar

Salad

8 ounces uncooked bow tie pasta

1/2 cucumber, scored, seeded, sliced

1/2 cup diced red bell pepper

1/2 cup coarsely chopped red onion

1 package (6 ounces) fresh baby spinach leaves

1 can (11 ounces) mandarin orange segments, drained

2 cups diced, cooked chicken

1/2 cup slivered almonds, toasted

1. For dressing, finely chop gingerroot. In small bowl whisk gingerroot, pressed garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions, drain, and rinse under cold running water. Place in large bowl.
3. Meanwhile, score, seed, and slice cucumber. Cut slices in half. Dice bell pepper. Coarsely chopped onion. Add cucumber, bell pepper, onion, spinach, mardarin oranges, chicken, and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

12 servings

Source: The Pampered Chef

Lemon Chicken Stir-Fry

8 ounces uncooked bow tie pasta

1 small yellow squash, cut in half lengthwise and sliced

2 large carrots, peeled and sliced (1 cup)

1 small red bell pepper, cut into 1/4 inch strips

1/2 pound asparagus, trimmed and cut into 1 inch lengths (about 1 1/2 cups)

1 pound boneless, skinless chicken breasts, cut itno 1 inch strips

2 teaspoons vegetable oil, divided

3/4 cup water

2 tablespoons lemon juice

1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook pasta according to package directions, drain, keep warm. Meanwhile, slice yellow squash in half lengthwise; cut squash and carrots int 1/4 inch thick slices. Cut bell pepper into 1/4 inch strips, asparagus into 1 inch lengths and chicken into 1 inch strips.
2. Heat 1 teaspoon of the oil in Stir-Fry skillet over medium-high heat until hot. Add chicken; stir-fry 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole with cooked pasta; cover and keep warm. Heat remaining oil in same skillet. Add carrots and bell pepper; stir-fry 2-3 minutes. Add asparagus and squash; stir-fry 1-2 minutes or until vegetables are crisp-tender.
3. Whisk water, lemon juice and soup min in small bowl; add sauce mixture to vegetables. Reduce heat to low; simmer, covered, 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Grate Parmesan cheese over pasta . Serve immediately.

6 servings

Source: The Pampered Chef

Watermelon Rind Pickles

Sweet Pickled Watermelon Rind

Adapted from The Joy of Cooking Standard Edition (1973)

Makes about 5 quarts

Rind of 1 large watermelon, about 5 quarts
7 cups sugar
2 cups apple cider vinegar
1/4 tsp cloves
1 tsp cinnamon

1. Cut the watermelon rind in strips before peeling. Remove the green skin and pink flesh (or at least most of it). Dice into one-inch cubes.



2. In a large pot of boiling water, parblanch the rind for about five minutes, or until it can be pierced with a fork. Do not overcook. Drain and set aside in a large bowl.



3. Bring the sugar, vinegar, cloves and cinnamon just to a boil. Pour the syrup over the rind, making sure the rind is covered. Let stand overnight.



4. Strain out the syrup into a large pot and reboil. Pour the syrup over the rind. Let stand overnight as before.



5. On the third day, sterilize several glass jars and lids by boiling them for 15 minutes. Arrange the jars sideways, allowing the water to flow in. Using tongs, remove the jars and lids. Allow to air dry on clean paper or cloth towels.



6. Pack the rind into the jars. Boil the syrup again and pour over the rind till overflowing. Seal and store.

Enjoy!!!

Rhubarb Crisp

Rhubarb Crisp

Mix until crumbly:
1 cup flour
1/2 cup melted butter
3/4 cup oatmeal
1 cup brown sugar

Sauce - cook until clear:
1 cup sugar
2T cornstarch
1 cup water
1 t vanilla

Press half of crumbly mixture into 9" pan. Cover with 4 cups diced rhubarb. Pour on sauce. Put other half of crumbly mixture on.

Bake 30-40 minutes at 375.