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Recipes 4-4-23

Posted

Orange Drop Cookies
2 cups brown sugar
3/4 cup shortening
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
3 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cream of tartar
Cream 2 cups brown sugar and 3/4 cup shortening. Add 2 eggs beaten and added separately, 1/2 teaspoon salt, 1/2 teaspoon vanilla. Add 3 1/2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon soda with 1/2 teaspoon cream of tartar. Add orange slices sliced thin to mixture. Bake at 350 degrees for 10-15 or until golden brown.

Pecan Cookies
1/2 cup margarine (softened)
2/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 cup flour
1/3 cup finely chopped pecans

In medium bowl, cream margarine and sugar. Add egg yolk and vanilla; beat until mix is light and fluffy. Beat in cream of tartar, then stir in flour and pecans. Drop by heaping teaspoonfuls 1 inch apart on lightly greased cookie sheet. Bake in preheated 300 degree oven until rich golden brown about 20 minutes. These are small cookies and make approximately 5 dozen.

Pineapple Icebox Cake
1 cup sugar
1/2 cup butter
3 eggs
1 1/2 cup pecans
1 #2 can crushed pineapple
1 box shredded coconut
1 lb vanilla wafers
Cream butter and sugar. Add well beaten egg yolks. Mix well. Add pineapple, coconut and nuts. Place in a 8x11 pan using a layer of wafers, then a layer of mixture, leaving a layer of wafers on top. Top with whipped cream. Freeze. Then cut into squares. Serves 12

Marinated Cucumbers
2 medium cucumbers, thinly sliced
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped chives
Combine ingredients and marinate cucumbers until well chilled.