Aunt Florence Cookies

1 1/2 cups sugar

1 cup shortening 

2 eggs

1/2 cup milk

1 tsp vanilla 

3 c flour

1/4 tsp baking soda

2 tsp baking powder

pinch of salt

Cream together the sugar and shortening. Add one egg at a time. Add milk and vanilla. Mix well. Add dry ingredients, stirring well. 

Bake at 350 for 10-12 minutes. 

Mom's Macaroni and Cheese

2 tablespoons butter or margarine
2 tablespoons flour
1 tsp salt
1 tsp dry mustard
2 1/2 cups milk
2 cups shredded cheese (cheddar)
8 oz macaroni
1/4 cup buttered cracker crumbs
paprika


In saucepan, melt butter.  Remove from heat, blend in flour, salt and mustard. Add milk.  Heat, stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2 quart casserole dish. Top with remaining cheese and cracker crumbs and paprika. Bake at 375 for about 20-25 minutes or until browned and bubbly.

Makes 4-6 servings

Lemon Barbecued Chuck Steak

Another favorite from Mom's arsenal. :)

1 chuck steak (1 1/2" thick)
1 tsp grated lemon peel
2/3 c lemon juice
1/3 c salad oil
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 green onion tops, chopped

Score fat edges of meat. Place in shallow dish. Combine ingredients and pour over steak. Let stand three hours at room temperature, turning steak several times.

Cook over hot coals, about 12 minutes each side. Brushing occasionally with marinade. Cut across grain before serving.

Medium White Sauce

Great on diced potatoes--this is Mom's recipe! :)

4 tablespoons butter
4 tablespoons flour
1 tsp salt
1/4 tsp pepper
1 cup canned milk
1/4 cup water

Cook until thick.

Slow Cooker Lasagna

Taken from the SparkPeople cookbook by Meg Galvin


1 pound ground beef, 96% lean (turkey burger works good too!)
1/4 tsp red pepper flakes
2 tsp dried thyme
One 24-oz jar low sodium marinara sauce
One 3/4-pound eggplant, unpeeled, diced (2 cups)  (I omitted this- add it if you want!)
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend (mozzarella works if you can't find Italian blend)
1/4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles


1. In a skillet over moderate heat, brown the ground beef and drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and 1-1/4 cup water. 


2. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley. 


3. Coat the inside of the slow-cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer. 


4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce. 


5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours. 

Spicy Turkey Mini-Meatloaves

Taken from the SparkPeople cookbook by Meg Galvin


(if you don't like spicy stuff...cut back or cut out the spicy seasonings) 


1 pound ground turkey, 93% lean 
1 medium onion, finely diced (1 cup)
1 cup old-fashioned oats
3/4 cup shredded carrots 
2 large eggs, beaten
1/2 tsp salt
1/2 tsp black pepper
1/2 to 1 tsp chipotle pepper powder (or the chili powder of your choice) 
2 tbsp chili sauce
2 tsp Dijon mustard
6 slices turkey bacon 


1. Preheat oven to 350. In a large mixing bowl, combine the turkey, onions, oats, carrots, eggs, salt, pepper, chili powder, chili sauce, and mustard. 


2. Prepare large muffin tins with nonstick cooking spray. Line the inside of each tin with one slice of bacon. Drop 3/4 cup of the meat mixture into each turkey-bacon lined cup. 


3. Bake until an internal temperature of 165 is reached, about 40 minutes. 

Pecan Chicken with Maple Citrus Sauce

Taken from the SparkPeople cookbook by Meg Galvin


1/4 cup pecans, halved or pieces
1/4 cup panko (Japanese breadcrumbs)
1/2 tsp black pepper
1 pound boneless, skinless chicken breasts
1/2 lemon, juiced
1/2 cup orange juice
1 tsp finely chopped parsley


1. Preheat oven to 350. Spray a baking dish with nonstick cooking spray. 


2. Chop the pecans by hand or in a food processor until they are the same size as the breadcrumbs; set aside 2 tablespoons for use in the sauce. Combine the chopped pecans with the breadcrumbs and the pepper; place in a flat-bottomed bowl. 


3. Pour 2 tablespoons of the maple syrup into a plastic bag or onto a dish. Trim any fat from the chicken, and cut each breast into three slices. 


4. Dip the chicken in the syrup, then coat the nut mixture. Place the chicken in the prepared baking dish and bake until the meat is no longer pink, about 30 minutes. 


5. About 10 minutes before the chicken is done, start preparing the sauce. Pour the remaining 2 tablespoons syrup, and the lemon and orange juice into a small saucepan. Bring the mixture to a simmer and cook until reduced by half. Just before serving add in the reserved 2 tablespoons chopped pecans and the parsley. Pour the sauce over the meat or serve it on the side.