Emeril's Essence

5 T paprika
1/4 cup salt
1/2 cup garlic powder
2 T black pepper
2 T onion powder
2 T cayenne powder
2 T dried oregano
2 T dried thyme

Sugar Cookies - Wickerham Inn (via Phyllis)

1 cup sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup vegetable oil
Cream with mixer.

Add
2 eggs

Then add
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 cups flour - 1 cup at a time

Refrigerate at least 2 hours or overnight.
Roll in one inch balls, roll in sugar.
Place on cookie sheet and flatten with fork.
Bake at 350 for 10 - 12 minutes.

Grape Leave, Lebanese recipe from Youngstown.

1/2 # ground beef
1 ground lamb patty
1/2 - 3/4 cups rice
oil to wet rice
1 package boullion powder
water to moisten meat
Mix all together.

Add
1 tsp allspice or to taste
1/4 cup lemon juice or to taste
1 tsp salt
1 1/2 tsp pepper

Loosen meat with water if tough.

Simmer

Peanut Cookies - Mrs. Kennedy's

1 cup packed brown sugar
1 cup soft butter
Cream together

1 egg - cream into above.

1 1/2 cup flour
1 1/2 t baking soda
1 1/2 t baking soda
Combine and add:
1 cup quick oats
1 cup flaked coconut
1 1/2 cup crushed corn or bran flakes

Stir in 1 cup spanish or other peanuts

Drop onto ungreased cookie sheets and flatten slightly with bottom of glass dipped in additional crushed corn/bran flakes.

Bake 10-12 minutes at 350. Makes 6 dozen

Drizzle with icing:
Melt 4 T butter
Add
2 cup powdered sugar
2 T hot water
1-2 tsp vanilla

Beat until consistency of glaze. Thin with few drops of water if necessary.

Asian Cole Slaw

24 oz/ cole slaw
5 green onions, chopped
(Mix together and set aside.)

2 packages chicken flavor ramen noodles
6 T butter
3/4 cup sliced almonds
1/2 cup sunflower seeds
2 T sesame seeds
Bake at 350 for 20 minutes, stirring onse.
Allow to cool, then mix with veg.

Dressing
1 cup olive oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 T soy sauce
1/2 tsp salt.

Taco Sauce - circa 1985

1 large can crushed tomatoes
1 large can whole tomatoes
2 small cans diced green chilies
1/2 green pepper, chopped
1/4 cup vinegar
chopped onions to taste
paprika, oregano, garlic powder, chili powder, Tabasco sauce to taste.

Blend and chill.

Buffalo Blue Celery Filling (low carb)

8 ounce package cream cheese, softened

4-6 ounces blue cheese, softened

Hot sauce to taste

Garlic and/or Onion Powder, to taste
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Mix all ingredients by hand or with mixer. Chill for an hour or longer.


Serve as dip or fill celery with filling and serve.