One Oh One Cookies

This is a great cookie recipe - I double it and make lots. Freezes well and I like the combination of butterscotch and chocolate chips. Definitely a keeper recipe.

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter -- softened
1 cup vegetable oil
1 large egg
1 teaspoon cream of tartar
1 tablespoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup flaked coconut
1 cup crispy rice cereal
1 cup rolled oats
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts -- optional
1 package chocolate or butterscotch chips

Preheat oven to 350°. In a large bowl, cream butter, sugars, egg and vanilla. Combine dry ingredients and combine with butter mixture.

Bake for 12 to 15 minutes.

Sharon's Favorite Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
1 1/3 cups butter -- softened
2 cups granulated sugar
2 cups packed light brown sugar
4 large eggs
2 tablespoons vanilla extract
7 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
2 cups chopped pecans or walnuts
4 cups semisweet chocolate chips

Preheat oven to 375°. In a large bowl, cream together the shortening, butter, and sugars until smooth. Beat in eggs, one at a time, then stir in the vanilla. Combine the dry ingredients and stir into creamed mixture. Stir in nuts and chocolate chips. Scoop out rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking pans.

Zesty Fiesta Salad

8 ounces dry salami slices -- cut into quarters
14 1/2 ounces prepared salsa
15 1/2 ounces kidney beans -- rinsed and drained
15 1/2 ounces garbanzo beans -- rinsed and drained
16 ounces whole kernel corn -- drained
2 1/2 ounces sliced black olives -- drained
8 ounces cheddar cheese -- cut into 1/4" cubes
1 package Taco seasoning mix
1 cup Italian salad dressing
1 pound dry spiral pasta -- cooked, rinsed and drained

In a large bowl combine taco seasoning mix with the salad dressing. Add remaining ingredients and toss to coat. Chill before serving.

Corn Salad

5 ears corn -- shucked
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Layered Southwestern Pasta Salad

8 ounces shells OR elbow macaroni
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Telephone Bars

1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups all-purpose flour
1 cup chocolate chips

Pour the boiling water over the chopped dates and soda in a small bowl. Mix and cool. Cream the sugar and shortening. Add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in a greased 9" X 13" pan and sprinkle chocolate chips on top. Bake at 350° for 30 - 35 minutes. Cut into bars when thoroughly cooled

NOTES : The friend that gave me this recipe said that every time she served it, her guests telephoned the next day for the recipe!

Crab Stuffed Chicken Breasts

8 tablespoons butter or margarine -- divided
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika


In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.