Lacy Oatmeal Cookies

1 cup quick oats (not instant)

1/4 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 cup granulated sugar

1 stick (1/2 cup) salted butter, softened

1 large egg

1 teaspoon vanilla extract

Yield: about 8 dozen

Preheat oven to 325* F. Cover cookie sheets with foil, then coat with nonstick vegetable spray.

Combine Oats, flour, salt and baking powder, mix well and set aside.

Combine sugar and butter with electric mixer and form a grainy paste. Add egg and vanilla and beat until smooth.

Add flour mixture and blend just until combined.

Drop dough by teaspoons onto cookie sheet 2 1/2 inches apart. Bake for 9-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies with your fingers.

Respray cookie sheet for each batch.

Popover Pancake

1/2 unbleached all-purpose flour
1/2 cup milk
2 eggs
1/2 stick of butter
2 tablespoons sugar
1/2 of a lemon Honey, jam or marmalade

Preheat oven to 425 F. In mixing bowl combine the flour, milk and eggs. Beet lightly, leaving the batter slightly lumpy. In a 12 x 8-inch au gratin dish, 12-inch round skillet or a 12-inch pie pan heat the butter until very hot. Pour in the batter. Place the dish in the hot oven and bake for 20 minutes, or until pancake is puffed all around sides of dish and golden brown. Remove from oven and sprinkle with sugar and juice of the 1/2 lemon. Return to oven for 2 to 3 minutes, or until pancake is glazed. Serve immediately with honey, jam or marmalade.

Tamales

Filling
11 pds. of meat
1/2 c. oil
6 T chili power
3 T garlic powder
3 T cumin (ground)
1 T pepper
1 T salt

Outside
2 lds Masa
2 T paprika
3 T salt
1 T cumin seeds
3 T chilli power
3 T garlic power
2 c. corn oil
2 qt. broth

soak the corn husk to make them pliable

put them in a steamer for about for 45 min

for a family, 1/4 split will work

Cavatappi with Sausage and Tomato

Serves 4-6
Prep Time: 20 min
Cooking time: 30 min

1 tablespoon olive oil
3/4lb (375 g) hot Italian sauage with fennel seed, loose or casings removed
1 lb (500 g) ripe plum (Roma) tomatoes, peeled, seeded and diced
2 tablespoons minced fresh flat-leaf (Italian) parsley
1/2 cup (4 fl oz/125 ml) heavy (double) cream
salt and ground pepper to taste
1 lb (500 g) diced cavatappi or fusilli
1 cup (4 oz/125 g) grated Parmesan cheese

The wide grooves of cavatappi, a corkscrew-shaped pasta, trap the bits of sausage in this creamy sauce. If you can't find a sausage flavored with fennel, add 1/2 teaspoon fennel seeds, preferably lightly crushed in a spice grinder or motar, at the same time that you add the sausage to the pan.

In a large saute pan over a med-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses it raw color, about 5 min; do not allow it to brown or harden. Stir in the tomatoes and parsley. Raise the heat to med and cook, uncovered, untill the tomatoes are soften, 5-10 min. Stir in the cream and simmer briefly until the cream thinkens slightly, about 3 in. Season with salt and peper, then remove from heat.

Bring a large pot three-forths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 12 min or according to the package direction. While the pasta is cooking, reheat the sauce gently over low heat.

Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve at once. Pass the Parmesan cheese at the table.

French Toast

3 eggs beaten
1/4 cup of milk (can use Lactose Free)
1/2 teaspoon cinnamon
8 slices of bread (most kinds will work)

Mix the first 3 items together and soak the bread in the mixture and cook in a pan or other large surface.

From the times I have made this I get about 4 pieces out of this recipe, but I do let it soak for a little while.

Pineapple Casseroles

1 (20 oz) can pineapple tid bits or chunk
1/2 cup sugar
3 Tbsp. Flour
1 cup Shredded Cheddar Cheese
1/2 stick butter or alio
1 cup Cracker Crumbs (Ritz type)

Preheat oven to 350. Drain the pineapple, reserving the juice. Combine the sugar, flour and pineapple juice. Stir until blended. Add cheese and pineapple mixing well. Spoon into buttered casserole dish. Combine melted butter and cracker crumbs, then sprinkle over pineapple casserole . Bake uncovered for 20 - 30 minutes or until crumbs are lightly browned.

I have made this a few time and I kown it sound weird, but is quite good (strait from the over, given time to cool a little).

Peanut Butterballs

4 tablespoons peanut butter
4 tablespoons butter, soft
1 teaspoon vanilla
4 tablespoons light corn syrup
1 cup powdered sugar
2 tablespoons milk
7 or 8 ounce package of vanilla wafers (over 2 cups crushed wafers)

Mix together butter and peanut butter. Add vanilla and corn syrup to the mixture, and stir well. Add powered sugar and stir until the mixture is smooth. Add the milk and stir again. Next, crush the vanilla into fine crumbs. Add two cups of vanilla wafer crumbs to the mixture. (The remaining crumbs will be used to roll the cookies.) Stir until the crumbs are well mixed.

I got this recipe a long time ago out of a grade school reader and I have made it more than a few time. If you like peanut butter, this is the recipe for you. I have not made it long time, but this recipe has floating around on my old computer and on paper found in some files when I moved this last time.