Lemon Drop Cookies

Lemon Drop Cookies

• 3/4 c sugar
• 1/2 cup butter, softened
• 1 tablespoon milk
• 1 egg
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/2 cup crushed lemon drops

1. Heat oven to 350 degrees.
2. Mix sugar and butter well.
3. Add milk, egg and lemon peel and mix well.
4. Sift flour, baking powder and salt.
5. Gradually add sifted ingredients and lemon drops (finely crushed) and mix.
6. Drop unto greased baking sheet. Bake for 10 minutes.
7. Let sit for 2 minutes before moving them to wire racks (they stick to paper towels, so avoid).
8. Makes about 3 dozen.

Marshmallow Fruit Dip

Marshmallow Fruit Dip

• 7 oz. marshmallow creme
• 8 oz. frozen whipped topping, thawed
• 3 oz. cream cheese
• 1 T. grated orange rind - optional

1. Combine first 3 ingredients well in mixing bowl. Chill until serving time. If desired, add orange rind just before serving.

Tipsy Cherries

From Jacques Pepin:
During the summer, when cherries are plump, ripe, and juicy, put up cherries in alcohol and keep them in the cellar to enjoy during the winter. My mother always had some preserved cherries on hand. Served with some of the cherries, this eau de vie makes a great after-dinner drink. I sometimes use pure grain or fruit alcohol (about 190-proof) that I dilute by half with distilled water, but if this is not an option, substitute vodka.

Trim the stems of about 1 pound large sweet cherries such as Bing, leaving about 1/2 inch of stem attached to the cherries. (If the stems are pulled out, the alcohol will permeate the cherries, making them soft and mushy instead of firm and crunchy.) In a bowl, mix about 1/2 cup light corn syrup and 1 1/2 cups eau de vie or vodka. Pack the cherries into a Mason jar and pour the alcohol mixture over them so it just covers the fruit. Cover the jar with a tight-fitting lid and set aside in a cool place for at least a month. Serve in a brandy glass with some of the liquid. The cherries will keep for a couple of years.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

• 8 slices bacon
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can quartered marinated artichoke hearts, drained
• 1 (5 ounce) container garlic-herb flavored cheese spread
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise

1. Preheat oven to 400 degrees.
2. Cook bacon and crumble.
3. Mix all ingredients.
4. Put mixture into a 8x8 inch baking pan. Bake for 20 minutes, or until and light brown and bubbly.

Baked Beans with Hot Dogs

Baked Beans with Hot Dogs

• 1/3 cup chopped onion
• 1/3 cup ketchup
• 3 T molasses
• 1 1/2 tablespoons brown sugar
• 2 teaspoon mustard
• 1/3 teaspoon Worcestershire sauce
• 1 large (28 oz) pork and beans in tomato sauce
• 4 hot dogs, cut into 1/2 - 1 inch slices
  

1. Preheat oven to 300 degrees.
2. Combine all ingredients except hot dogs.
   
3. Place in small casserole and bake for 1 1/2 hours.
4. Mix in hot dogs and bake another 1/2 hour or until done.

Radish Appetizer

Radish Appetizer

• 2 bunches large radishes
• 3 oz. cream cheese, softened
• 1 teaspoon celery seed
• 1 teaspoon light cream

1. Clean radishes and cut in half. Cut a thin slice from radish to make level, if necessary.
2. Mix cream cheese, celery seed and light cream.
3. Top radishes with the cream cheese mixture.