Servings 60
INGREDIENTS:
1 cup butter, softened
1 1/2 cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar for decoration
DIRECTIONS:
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract.
Combine the flour, baking soda and cream of tartar; blend into the creamed mixture.
Cover and chill for at least two hours.
Preheat the oven to 375 degrees F (190 degrees C).
Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters.
Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Thursday, October 15, 2009
Friday, October 9, 2009
Italian Beef with Pasta
Italian Beef with Pasta-4 servings
Ingredients:
1 pound boneless beef round steak
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
1 cup coarsely chopped green sweet pepper
1/2 cup chopped celery (1 stalk)
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, undrained and cut up
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper (optional)
8 ounces dried whole wheat or regular spaghetti
2 tablespoons grated Parmesan cheese (optional)
Directions:
Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.
Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.
Transfer meat to a serving platter. Spoon vegetable mixture over meat. Serve with spaghetti. If desired, sprinkle with Parmesan cheese.
Great idea for dessert:
Chocolate Cream Pie
Ingredients:
1 pound boneless beef round steak
Nonstick cooking spray
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
1 cup coarsely chopped green sweet pepper
1/2 cup chopped celery (1 stalk)
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, undrained and cut up
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper (optional)
8 ounces dried whole wheat or regular spaghetti
2 tablespoons grated Parmesan cheese (optional)
Directions:
Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.
Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.
Transfer meat to a serving platter. Spoon vegetable mixture over meat. Serve with spaghetti. If desired, sprinkle with Parmesan cheese.
Great idea for dessert:
Chocolate Cream Pie
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