Wedding Cookie Recipe from Lela

Lela wrote in to inform us that she always enjoyed making these cookies and she couldn't make enough of them for her family and friends. Lela stated that they make a great holiday cookie as well and Lela placed them in empty coffee cans in wax paper. She decorated the can with wrapping paper and the lids stay secure. Hope you like them too! They are easy to make and I sure enjoyed them :-)

Ingredients:

1/4 tsp. salt
3/4 cup nuts [your favorite - I like pecans]
1/2 tsp. vanilla
1/2 cup confection sugar

Tools needed:
Cookie sheet
Bowl
Oven

Directions:
Preheat at 400 degrees Sift flour, nuts and salt in mixing bowl and stir. Make teaspoon size balls and chill. Roll cookies in confection sugar. Chill for 1 hour then remove and Roll cookies in confection sugar again. Place cookies on cookie sheet. Cook for 10-12 minutes or until lightly brown. Eat when cool. Store in glass jar or cleaned coffee can in refrigerator

Steak Picada

This was always one of my Dad's favorite meat dishes. Hope you like it too!


 Ingredients:

2 lbs round steak
1 can beef broth
1 cup flour
2 tbsp oil
2 green bell peppers, diced
2 med. Tomatoes, peeled & diced
2 small onions diced
Cutting board
2 cloves of garlic minced
Salt and pepper to taste
Skillet – large size

Directions:

Place meat on cutting board and cut into 1-inch cubes or stripes. Dredge with flour. Heat oil in the skillet and slowly add the meat. Brown meat on all sides then add beef broth. Cover and simmer for 45 min. to one hour until meat is tender. Once meat is tender, uncover the skillet. Mix in bell pepper, tomato, onion, garlic and season with salt & pepper. Simmer mix uncovered on low heat and stir occasionally. Ready to eat
when vegetables are tender and most of the liquid is gone. 6 Servings

Mom West’s Flemish Stew

This was always a favorite of the gentlemen in our family. Give it a try!

Ingredients:


2 lbs steak 2 slices white bread

1 lb onions Table mustard

2 tbsp Crisco Salt & pepper to taste

2 cans beer Season all

Lg. Skillet/Dutch Oven Garlic salt

Worcestershire sauce Celery Salt

Season all Butter knife

Directions:

Preheat skillet. Cut steak into bite size  slices. Place Crisco into skillet and add steak. Add salt and pepper to taste and brown steak on all sides. Slice onion on top of cooked steak with other spices.  Pour in beer and cover skillet. Simmer for 2 hours.Butter two slices of bread with mustard.Break bread into small chunks and toss into stew. Replace cover and simmer for 1 more hour then stir gently. Serve with boiled potatoes,
hot garlic bread and tossed salad.

Passover Bread

Ingredients:

6 eggs (try egg substitutes above)

2 1/4 cups matzo meal

2 cups sugar

3/4-potato starch

1 cup sliced almonds

1 tsp. Cinnamon

1/2-cup butter Crisco

2 loaf pans

1 cup chocolate chips

Cooling rack

Wooden pick

Blender

Spatula

Non-stick spray

Wax paper

Butter knife

Directions:

Preheat oven to 350 degrees. Combine ingredients in blender. Remove dough from blender and put onto Wax paper. Roll dough into loaf shapes using the wax paper. Bring out loaf pans and spray with non-stick spray. Cut loafs in half and put each loaf into a loaf pan. Bake for 45 minutes or until wooden pick can be inserted and come out clean. Empty cooked onto cooling rack to cool. When you are ready to eat, Cut into slices and put in toaster to warm.

Quick Nutty Delight

Went to a party where the hostess served this easy recipe, so I thought I'd share.

Quick Nutty Delight

Ingredients:

Keeblers Original Club Crackers

Pam or Crisco

1-cup butter

½ cup sugar

1-cup nuts (pecans, cashews or walnuts)

Directions:

Roll out the crackers to make enough crumbs to cover your cookie sheet. Spray cookie sheet first. Spread crumbs evenly on the cookie sheet. Put butter and sugar into a pan and cook until boiling or about 2 ½ minutes. Remove from stove and pour evenly over the cracker crumbs in the cookie sheet. Add nuts. Bake for 8 to 10 minutes at 350 degrees. Cool then cut into individual pieces. It’s delicious!

Patriotic Cake

This month we have lots of patriotic celebrations to celebrate and here is a recipe we've used many times to delight folks gathered with us in celebration. It came to us in the mail from Kraft Foods many years ago.

Ingredients

1 qt. strawberries (about 4 cups), divided

1-1/2 cups boiling water

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Slice strawberries in half & set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries & 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hrs. or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator. 160 Calories per serving.