Tastes blend in potato chip and sauerkraut cookies

Wednesday, August 11, 2004

Recipes galore and no space to waste. I have so many recipes to share with you today, I just don't want to waste any space getting them to you, so here it goes.

An Altenburg, Mo., reader sent in two cookie recipes. The potato chips cookies do not need any baking soda or baking powder.

Potato Chip Cookies

1 stick margarine

1 stick real butter

1 egg

1 cup powdered sugar

1 1/2 cups flour

1 cup crushed potato chips

1 tablespoon vanilla

3/4 cup chopped pecans

Combine margarine and butter with powdered sugar and cream together. Add egg and vanilla. Add flour potato chips and pecans. Drop by teaspoonfuls on a greased cookie sheet and bake at 350 degrees for 10 to 15 minutes. Sprinkle with powdered sugar while warm.

Sauerkraut Cookies

1 stick margarine

1 cup sugar

1 egg

1 cup well-drained and chopped sauerkraut

1 teaspoon vanilla

1 1/2 cups flour

1/3 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Cream margarine and sugar together; add egg and blend well. Stir in sauerkraut and vanilla. Sift flour, cocoa, baking powder, baking soda and salt. Stir in creamed mixture. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes.

Sue Evitts of Cape Girardeau has requested recipes for pepper jelly. She would like to make some for her daughter who lives in Arizona. I hope these recipes will help.

Pepper Jelly

1 1/2 cups finely chopped green bell pepper

1 1/2 cups distilled white vinegar

6 1/2 cups white sugar

3 ounces liquid pectin

In a large, stainless steel saucepan, combine green pepper, white vinegar and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly. Stir in liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon and remove pan from heat. Ladle jelly into sterilized jars, leaving a 1/2-inch space at the top. Seal and process in a boiling-water canner for 5 minutes.

Hot Pepper Jelly

4 large green bell peppers

1/2 cup fresh hot red peppers, about 12, or 4 tablespoons crushed dried red pepper

7 cups sugar

1 1/2 cups white vinegar

Green food coloring

2 bottles liquid pectin, (6 ounces each)

In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot, dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright. Makes 8 pints.


Cecilia Wilton of Advance, Mo., shares her favorite recipe for pickled eggs. Recently I had included several recipes for pickled eggs, but this recipe is different from those I had.

Pickled Eggs

1 dozen hard-boiled eggs, peeled

1 1/2 cups white vinegar

1 1/2 cups apple cider vinegar

3/4 teaspoon dry mustard

3/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and fill a glass jar. Refrigerate.

Opal Rodgers of rural Cape Girardeau shares several of her favorite recipes with you today.

Old-fashioned Homemade Doughnuts

1/2 cup lukewarm water

1 teaspoon sugar

1 envelope yeast

Mix these three ingredients together and let stand about 10 minutes.

Add:

1/2 cup scalded milk

3 tablespoons shortening, melted

1/4 cup sugar

1/2 teaspoon salt

2 beaten eggs

3 1/2 cups flour

Work this well on a floured board. Place in a greased bowl and let rise. Put out on a floured board, knead, roll out and cut. Allow them to rise again. Fry in hot oil until brown on both sides. Dip in powdered sugar mixture of cream, vanilla and powdered sugar mixed together. Allow to drip on a wire rack.

Miracle Whip Cake

2 cups flour

1 cup sugar

1 cup Miracle Whip

1 cup water

4 tablespoons cocoa

2 teaspoons baking soda

1 teaspoon vanilla

Put all ingredients in a bowl and mix together. Put in a greased 9-by-13-inch baking pan. Bake at 350 degrees for 25 minutes.

For the icing: Make a mixture of powdered sugar, milk, and vanilla until thick. Add 1 tablespoon peanut butter to icing for a better flavor.

Zucchini Bread

2 cups sugar

1 cup oil

3 eggs, beaten

3 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 cup chopped walnuts or pecans

Raisins, optional

Beat together the sugar, oil, eggs and vanilla. Add the flour, salt, baking soda and cinnamon. Stir just until combined. Grate 2 cups zucchini. Drain well and remove all liquid. Add to mixture. Add the baking powder, nuts and raisins. Pour into 3 loaf pans or 2 large loaf pans. Fill a little above half full. Bake at 325 degrees for 1 hour. Place baked zucchini bread on wire rack to cool.

As usual, I am out of room for this week. But before I leave you, I have two recipe requests for you to help with.

Marjie Loennecke of Jackson would like recipes for frozen cucumbers and onions. She made this last year and has lost the recipe and would like to make again before her garden produce is finished.

Opal Rodgers would like recipes for sweet zucchini relish. She has eaten commercially produced sweet zucchini relish, but would like to make her own. Please look in your recipes to see if you can help with these two requests.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

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