Snickerdoodles

1 cup shortening

1 ½ cups sugar

2 eggs

2 ¾ cups flour

2 tsp. cream of tarter

1 tsp. baking soda

¼ tsp. salt

3 T. sugar

2 tsp. cinnamon

Directions:  Mix together shortening, 1 ½ cups sugar, and eggs.  Sift together flour, 

cream of tarter, baking soda and salt.  Add to creamed mixture.  Chill dough.  Roll 

into 1” balls.  

Combine sugar and cinnamon.  Roll dough balls in mixture.  Place on ungreased 

cookie sheet.  Bake until lightly browned, but still soft, at 400 degrees for 8-10 

minutes.

Comment:

Marinated Chicken with Greens

Chicken

½ cup olive oil  

2 cloves garlic, minced

2 shallots, sliced

1 tsp. rosemary

¼ cup + 3 T. Balsamic vinegar

4 sage leaves, cut into thin strips

4 strips lemon zest, chopped

4 boneless chicken breast halves

Kosher salt and pepper to taste

¾ cup chicken stock

1 T. butter

Wilted Greens

1 pkg. mixed lettuces

1 pkg. spinach

1 T. olive oil

1 T. minced garlic

Salt and Pepper

Directions:  This is a multi-step dish.  You will

1. Marinade the chicken

2. Cook the chicken

3. Make a sauce for serving

4. Make silted greens for side dish

Make marinade.  In a container large enough to hold the chicken, stir together 2 T. 

olive oil, garlic, shallots, ¼ cup balsamic vinegar, rosemary, sage and lemon zest.  

Season the mixture generously with pepper.  Add the chicken breasts and turn them 

in the marinade, making sure they are well coated on both sides.  Cover and 

refrigerate for 6 hours or overnight, turning the chicken once or twice.

Remove the chicken.  Season with salt.  Strain the marinade, extracting as much 

liquid as possible.  Reserve the solids and liquid separately.

Heat the remaining oil in a wide, deep sauté pan set over medium heat.  Cook the 

chicken breasts until nicely brown, about 6 minutes per side.  Remove the chicken 

and cover loosely with foil to keep warm.

Time to begin the sauce and the wilted greens.

Sauce:  Add the reserved solids to the pan and cook, stirring for about 4 minutes.  

Add the marinade liquid and the remaining 3 T. of vinegar, stirring to loosen any 

food on the bottom of the pan, and cook until liquid evaporates.  Add the chicken 

stock, raise the heat and bring to a boil.  Reduce liquid until it becomes richly 

flavored and thickened to a sauce consistency, 3 to 4 minutes.  Taste and season with 

salt and pepper.  Remove from heat and swirl in 1 T. butter.  Strain the sauce through 

a strainer and discard the solids.

Wilted greens:  In a large pot, boil 1-2” water seasoned with salt and pepper.  When 

boiling, add greens, stirring constantly until wilted, about 2 minutes.  Using a slotted 

spoon, transfer greens to a wire rack, spreading the greens out in an even layer to 

cool quickly.  When cool enough to handle, gently squeeze out the excess water.  Set 

aside.

Place the olive oil and garlic in a large sauté pan over a medium heat.  Cook, stirring 

for 2 minutes.  Add the greens.  Stir and sauté for 1 minute or until heated through.  

Season with salt and pepper.

Serve chicken with greens.

Comment:  Be prepared to multi-task.

Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.

Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.

Chocolate Chip Meringue Cookies

2 egg whites, room temperature

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla

3/4 cup regular or superfine sugar (1/2 cup also works)

6 ounces chocolate chips, miniature chips or finely diced

semi or bittersweet chocolate

1/4 chopped pecans or walnuts, toasted first is even tastier

Directions:  Preheat oven to 300°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture 

again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is 

stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment-paper-lined 

baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly 

tanned. 

Note:  There are two approaches to baking meringues. This shorter cooking time at a 

higher temperature yields a cookie with a crackly, crumbly exterior and an almost 

hollow center. A more traditional approach is a longer baking time, 200 degrees for 

1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and 

firm to the touch. They will be more soft and fluffy, like miniature pavlovas.