Peanut Butter Cookies

Peanut Butter Cookies
Originally uploaded by rynnyth

Peanut Butter Cookies
1/2 c vegetable shortening (I use butter flavor)
1/2 c butter
1 c brown sugar
1 c peanut butter
2 eggs, beaten
1 tsp vanilla
3 c flour
1 tsp baking soda
1/2 tsp salt

directions:
1 Preheat oven to 375*F. Lightly grease baking sheets.
2 Cream shortening, butter, sugar and brown sugar in a mixer bowl. Add peanut butter and beat well. Gradually mix in eggs, vanilla, flour, baking soda and salt until well combined.
3 Shape dough into balls. Place 2 inches apart on baking sheet. Press flat with fork. Bake for 10 to 15 minutes or until lightly browned. Makes 4 dozen.

P333 Church Socials Cook Book
Recipe by Doris Mason, OK

Fresh Cranberry Compote

Fresh Cranberry Compote
Recipe adapted from Emril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by Wiliam Morrow, 1997

Ingredients
6 oz cranberries, rinsed and picked over
1 Tb orange zest (I used orange marmalade to sweeten)
1/2 c sugar
1 c water
pinch of salt
pinch of ground cinnamon
1 Tb cornstarch
1/4 c fresh orange juice

Directions:
In a non reactive, non stick saucepan, over medium, combine the cranberries, zest, 1/2 c sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. add the mixture to the cranberries and stir to blend. Simmer another 15 min until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.

Chicken Stew with Rosemary Dumplings

Chicken Stew with Rosemary Dumplings, originally uploaded by rynnyth.

Chicken Stew with Rosemary Dumplings

Chicken Stew with Rosemary Dumplings
From Slow Cooking Magazine Vol. XVIII, No 1. 2008

1/2 c flour
1 tsp salt
1/2 tsp pepper
1 whole chicken (about 3 lb) OR 3 boneless skinless chicken breasts, cut into pieces.
4 large carrots, peeled and sliced 1in thick (I used precut carrot sticks)
2 stalks celery, sliced 1/2 in thick
1 onion thinly sliced
1 tsp dried rosemary
2 cups (one can) chicken broth

Dumplings:
1 c flour
2 tsp baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 c milk
1 egg


1. Chicken: Combine flour, salt and pepper in a bowl or food storage bag. In batches, add chicken pieces to flour micture and toss to coat. Transfer to a plate. heat oil in a large non stick skillet, over medium high heat. Add chicken pieces and cook 8 to 10 minutes or until brown on all sides. set aside.

2. Add the carrots, celery onion and rodemary to 5-6qt slow cooker. Place chicken pieces over vegetables. Pour 1/2 cup broth into the skillet and cook over medium high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock or broth.

3. Cover and cook on High 4 to 6 hour or low 8 to 10 hours, until vegetables are tender and stew is bubbling.

4. Dumplings: Whisk flour, baking powder, dried rosemary and salt in a bowl. combine milk and egg in a measuring cup, mix well then add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix- lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on high for 25 to 30 minutes or until tester inserted into center of dumpling comes out clean.

Per serving: 381 cal, 49 g pro, 21 g car, 4 g fib, 11 g fat(3 g sat fat), 26% cal from fat, 121 mg chol, 1,391 mg sod