Over a Cup of Coffee: A quick dinner and dessert
First of all, I talked to a reader who made the $250 Cookies. She made them for school, so she made big cookies (which didn’t take so much time to bake) and left the nuts out since so many children are allergic to them. She added more chips to the batter.
Also, she said she probably would not use a blender to mix up the dry ingredients the next time she makes the cookies. I don’t think I used the blender when I made them, either.
This week, I found two recipes that I got years ago when I belonged to a recipe round robin. Both recipes are quick to fix. ‘
If you have recipes that you would like to share, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.
If the wind quits blowing, we can start having cookouts.
Cheese and Tomato Skilletburger
1 pound ground beef
1/3 cup chopped onion
1/2 teaspoon oregano leaves, crushed
1 can cheddar cheese soup
1 cup drained, chopped canned tomatoes
2 cups cooked elbow macaroni
1/2 teaspoon salt
In a skillet, brown the beef and cook the onions with the oregano until the onions are tender. Stir to separate the meat. Drain. Add the remaining ingredients. Heat through, stirring occasionally. Makes about 5 cups.
Courtesy of Lucy (last name not known).
1 cup all-purpose flour
1 can pie cherries
1 cup (packed) brown sugar
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup melted butter or margarine
1/2 teaspoon cinnamon
Preheat the oven to 350 degrees. Grease a baking dish. Pour the cherries into the baking dish. Mix the flour, brown sugar, sugar, salt, baking powder and egg together, using a fork, until the mixture is crumbly. Press on top of the cherries. Pour the melted butter or margarine over the topping. Sprinkle with cinnamon. Bake for 30 to 40 minutes at 350 degrees. Serve with ice cream or whipped cream. Serves eight.
Courtesy of Dolores Bancroft, of Kansas