CINNAMON CRISP COOKIES
1 cup butter or margarine
1 1/2 cups sugar
1 egg
1 1/2 tablespoons molasses (use light not sulphured)
2 1/4 cups flour
1 1/8 teaspoons soda
1 heaping tablespoon cinnamon
Cream together butter and sugar. Mix in egg and molasses. Stir in four, soda and cinnamon. Blend well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 10 - 12 minutes.
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SHIRLEY'S EGGS
2 hard-cooked eggs
2 1/2 tablespoons margarine, divided into portions
1 1/2 teaspoons Worcestershire sauce
3/4 cup diced ham
1 1/2 tablespoons flour
3/4 cup milk
3/4 cup shredded Swiss cheese
salt to taste Preheat oven to 350 degrees F. Slice each egg in half lengthwise and remove yolks. Mix yolks with 1/2 of the margarine, Worcestershire sauce and ham. Divide yolk mixture evenly among the 6 egg white halves and stuff. Place eggs in oven-proof baking dish. In small saucepan, melt margarine. Stir in flour, milk, cheese and salt. Cook and stir until thickened. Pour sauce over eggs and bake in preheated oven until sauce is bubbly, about 15 to 20 minutes. Serves 2 - 3.
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LEXIE'S HOT CIDER
1 quart cider or apple juice
1/2 cup brown sugar
1/2 teaspoon whole cloves
1 small cinnamon stick
a dash of salt
Mix together over low heat for 20 - 30 minutes. Serve hot. Makes your kitchen smell wonderful!
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SWEET POTATO SOUFFLE
Mix the following until fluffy and pour into flat baking dish:
1 large can of mashed sweet potatoes
1/2 stick of margarine (melted)
1/2 cup of brown sugar
2 eggs
1 teaspoon vanilla
salt
1 cup milk
Mix the following and sprinkle over mix in dish:
1/2 cup brown sugar
1 cup of chopped pecans
1/3 cup flour Slice pats of 1/2 stick of margarine over pecan mixture. Bake at 350 for 45 minutes or until done.
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