Potato Chip Cookies

Posted on February 20, 2014 by admin
Mary's Mom's Potato Chip Cookies
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. ½ pound margarine
  2. ½ pound butter
  3. 1 teaspoon vanilla
  4. 1 cup sugar
  5. 3 ½ cups flour, all-purpose
  6. 2 cups potato chips, crushed
  7. 1 cup pecans, chopped
Instructions
  1. Cream butter and sugar until fluffy. Add vanilla. Fold in flour. Add potato chips and pecans.
  2. Drop by teaspoonful on greased cookie sheet.
  3. Bake at 325 degrees for 15 minutes or until brown.
  4. Cool on cooling rack. Store in airtight containers
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Bean & Barley Soup

Posted on February 20, 2014 by admin
Southwestern Three Bean & Barley Soup Mix
Yields 8
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon chili powder
  2. 1 teaspoon ground cumin
  3. ½ teaspoon dried oregano
  4. 1/3 cup dried black beans
  5. ½ cup pearled barley
  6. 1/3 cup dried red kidney beans
  7. 1/3 cup dried great northern beans
Instructions
  1. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat.
  2. Add 1 diced large onion, 1 diced lg. celery stalk and 1 diced lg. carrot (or 2-3 cups mirepoix from Publix): cook, stirring occasionally, until softened, about 5 minutes.
  3. Add 4-6 cups water, 4 cups broth (chicken or vegetable) and the soup mix.
  4. Bring to a lively simmer over high heat.
  5. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 ¾ to 2 ½ hours (adding more water, ½ cup at a time, if necessary or desired).
  6. Season with ¾ teaspoon salt, or to taste.
Notes
  1. Additional seasonings that I used are: Tabasco, Maggi, Worchestershire sauce and freshly ground pepper
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Turkey Stock

Posted on February 20, 2014 by admin
Fresh Turkey Stock
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Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Ingredients
  1. Wings, drumsticks, thighs, back and other bones from your turkey
  2. 2 medium yellow onions, peeled and cut into eights
  3. 2 ribs celery, cut into 1” pieces
  4. 2 carrots, cut into 1” pieces
  5. 1 bay leaf
  6. 4-6 black peppercorns
  7. 6-8 parsley stems
  8. Cold water
Instructions
  1. Place the turkey and all ingredients except the water in a stock pot.
  2. Add enough water to cover the ingredients by 1 inch.
  3. Turn the heat on high and bring the mixture to a boil, then immediately turn the heat down so that the liquid is at a gentle simmer.
  4. Simmer, uncovered for 2-3 hours.
  5. Strain the stock through a fine sieve. Discard the solid ingredients.
  6. Allow the stock to sit for 10-15 minutes then skim the fat off the top and use the stock for your soup. If you are using the stock later then when it has cooled, refrigerate it and skim the fat before using it. It’s always easier to skim the fat when it’s chilled.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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