Jil’s Whipped Shortbread

You can do this with a wooden spoon, but it's much easier with a
mixer.

1 pound butter
1 cup icing sugar
1/2 cup cornstarch
1 tsp vanilla
3 cups flour

Cream the butter and sugar until very fluffy. Mix in the remaining
ingredients and beat until fluffy. Form balls (about 1 tsp) and
flatten slightly (I like to put colored sugar on top to make them
look nice). Bake for 20 minutes at 325ºF.
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Broccoli Casserole

  •  1 pkg. chopped broccoli
  • 2 eggs
  • 1 Tbsp minced onions
  • 1 cup shredded cheese
  • 1 cup mayonnaise
  • 1 can cream of mushroom soup

Cook broccoli. Beat up the two eggs, add the remaining ingredients and mix well.

Add broccoli, mix and place in a greased casserole dish,

Top with cracker crumbs and butter,

Bake at 350ºF for 45 minutes.

From Mary Jo Cunningham

Hali’s Banana Bread

  • 4 – 6 ripe (i.e. over-ripe) bananas
  • 2 cups sugar
  • ½ cup melted butter
  • 2 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt

I cup coarsely chopped walnuts or pecans, if you like

Preheat oven to 350°F Grease two loaf pans (approx. 9×5)

Mash the bananas up with the sugar. Add the butter and eggs. Sift (or stir) the dry ingredients together and add to banana mixture.

Divide between loaf pans and bake for 1 hour or until a toothpick comes out fairly clean.

Cool in pans for a few minutes, then turn out on to racks to finish cooling.

This freezes well, if you don’t eat it all right on the spot…

— I use bananas that I would be embarrassed to have anyone see. They should be more black than brown. And not have much structural integrity, either. 🙂

Hungarian Mushroom Soup

Jan gave the recipe to Patti who passed it along to me.

This was absolutely delicious and of course vegetable broth could be
substituted for chicken broth to make it vegetarian. I don't know how
well it keeps because we ate it up right away.

Subject: Hungarian mushroom soup

This is the recipe I was looking at:

ingredients
2 onions coarsely chopped
2 carrots grated
2 green peppers minced
1 tablespoon Hungarian paprika
1 1/2 pounds sliced fresh mushrooms
2 garlic cloves minced
1/2 teaspoons basil
salt and pepper
4 cups chicken stock
2 cups boiling water
1 cup sour cream
2 tablespoons snipped dill
2 tablespoons snipped chives

preparation
in a heavy saucepan cook onions in 1/2 stick of butter over moderate
heat, stirring for 3 minutes, or until just softened. Add carrots and
green pepper, cook the mixture, stirring for 3 minutes and stir in
paprika, sliced mushrooms, garlic, basil salt and pepper to taste.
Cook the mixture stirring 3 minutes. Add chicken stock and boiling
water and simmer for 25 minutes. In bowl whisk 1 cup broth into 1 cup
sour cream until the mixture is smooth and stir in dill and chives.
Stir sour cream mixture into remaining broth. Add salt and pepper to
taste, ladle the soup into heated bowls, and top each serving with a
dollop of sour cream.


Read More http://www.epicurious.com/recipes/member/views/HUNGARIAN-
MUSHROOM-SOUP-1246232#ixzz2PdNq8hmK