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Show Selected Recipes For This Week. . . PEANUT CRUNCH COOKIES 1 1-2 cup sifted enriched flour 3-4 teaspoon soda 1-2 teaspoon baking powder 1-4 teaspoon salt 1-2 cup lard 1-2 cup peanut butter crunch 1-2 cup granulated sugar 1 egg, beaten Sift together flour, soda, baking powder, and salt. Cream fat annd peanut butter crunch. Add sugar and continue creaming. Add egg to creamed mixture. Add sifted dry ingredients and mix well. Chill. S'Roll into small balls. Place on un-greased un-greased cookie sheet and flatten each ball with fork tines. Bake in a moderate oven (375 degrees F.) for 12 minutes. Yield: 4 dozen doz-en cookies. TEXAS RICE WITH FRANKFURTERS FRANK-FURTERS 1 pound frankfurters 1 cup rice 4 tablespoons lard or drippings 1-2 clove garlic, chopped 1 1-2 teaspoon salt 3 small chili peppers, chopped 1 No. 2 can or 2 1-2 cups cooked cook-ed tomatoes 1 1-2 cups water Cook rice in lard or drippings until golden brown. Add remaining remain-ing ingredients, except frankfurters. frankfur-ters. Cover and cook slowly until rice is dry and grains stand apart, about 40 minutes. About 15 minutes min-utes before rice is done, add frankfurters, frank-furters, cover and steam. Serve frankfurters on rice on hot platter. plat-ter. 6 servings. . , STUFFED GREEN PEPPERS 3-4 cup ground cooked meat 3 large green peppers or 6 small green peppers 1-4 cup milk or meat stock 2 cups cooked rice 1-2 teaspoon paprika 1 tablespoon grated onion 1 teaspoon salt 1-8 teaspoon pepper Boil the green peppers for 5 minutes. min-utes. Plunge into cold water. If peppers are large, cut in half lengthwise. len-gthwise. If peppers are small, cut off tops. Remove seeds. Mix remaining re-maining ingredients thoroughly and stuff the peppers. Place in a pan, pour about 1 cup of hot water wa-ter around the peppers and bake in a hot oven (400 degrees F.) for 45 minutes, or until peppers are soft. 6 servings. |