1 cup butter or margarine
1 1/4 cups powdered sugar
1 tsp. vanilla
2 Tbsp. cornstarch
1 cup all-purpose flour
1/4 tsp. salt
1 cup chopped pecans
1 bar (9 3/4 oz.) milk chocolate, melted
TIP: The batter should be stirred rather than beaten. The cookies will be more tender.
Cream together the butter and sugar until light. Stir in vanilla. Combine the cornstarch, flour and salt. Stir into the crea,ed mixture. Combine thoroughly.
Add the pecans and melted chocolate. Stir until well blended. Shape into balls with a tesapoon onto lightly greased cookie sheet. Bake at 250F for 30 minutes.
Cool slightly. Remove from cookie sheet. If the cookies stick, they may be slightly reheated to remove easily.
2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt
Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally
Cutting Up a Whole ChickenIt takes more than one go at cutting up a chicken to become an expert. However, once you've got the hang of it, you can cut up a chicken in very little time and with hardly any effort at all!
Perhaps the most important reason to learn how to cut up a whole chicken is that it will save you money. Buying a whole chicken is cheaper than buying pieces, and the leftover parts are ideal for forming the backbone of soup stocks. The same method can be used for cutting up other fowl like duck or squab.
2 cups vanilla wafers, crushed
2/3 cup Spanish peanuts, finely chopped
1/3 cup powdered sugar
1/2 cup butter/margarine, melted
1/3 cup peanut butter
8 ounces cream cheese
2 (8 ounce) containers Cool Whip
2 small boxes chocolate instant pudding
3 cups milk
Combine vanilla wafers, peanuts and butter, then press into a 9 x 13-inch pan. Bake at 350 degrees F for 10 minutes and let cool.
Combine the sugar, peanut butter, cream cheese and 1 container Cool Whip. Spread mixture evenly over the cooled crust.
Mix pudding with milk according to package directions.
Spoon over top of the peanut butter mixture.
Spoon the remaining container of Cool Whip over that, and then decorate the top with another 1/3 cup of Spanish peanuts and chocolate shavings