From the kindness of dear friends, we have finally found a chocolate chip cookie recipe that actually works in our oven. They were a big hit in our home and Leeann's office!
Incredients -
1/2 cup shortening
1/2 cup brown sugar
1/2 cut white sugar
1 egg
1/2 tsp vanilla
1 cup & 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
Directions -
Preheat oven to 375. Gradually beat sugars into shortening. Beat in egga nd vanilla. stir in flour, salt, baking soda, then chocolate chips. Drop batter from teaspoon onto greased cookie sheet; several inches between drops. Bake 9-10 minutes
Enjoy!!
Stuffed Grape Leaves
A Screen on the Green staple, excellent when paired with grapes and white cheeses. Spices can be added or subtracted quite easily to taste. Proper care of the grape leaves themselves (blanching, rolling, etc.) takes some practice, but worth the effort!
In a medium bowl, combine:
1 ½ cup uncooked sushi rice
2 bunches finely chopped green onions
3 large, extra-ripe tomatoes, grated
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 teaspoons cumin
Cover and let rest for two hours. While mixture is resting, drain 10 oz. can of grape leaves in colander and rinse thoroughly. Bring a large pot of water to a rolling boil. Blanch the grape leaves, in batches if necessary for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim tough stems if necessarily.
One mixture has rested, mix in:
1 cup fresh snipped dill (dried works okay too)
½ cup chopped fresh mint
To create the dolmathes:
Place a heaping teaspoon of filling in the bottom center of each grape leaf. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam-side down in a medium saucepan, snugly next to each other, in layers. Pour lemon juice over them (the juice of 1 large lemon, or more to taste), then fill the pot with just enough water to barely cover the surface of the dolmathes. Cut a piece of parchment (wax) paper to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Summer until the pot juices are absorbed, about 50 minutes. Can be served warm or chilled.
In a medium bowl, combine:
1 ½ cup uncooked sushi rice
2 bunches finely chopped green onions
3 large, extra-ripe tomatoes, grated
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 teaspoons cumin
Cover and let rest for two hours. While mixture is resting, drain 10 oz. can of grape leaves in colander and rinse thoroughly. Bring a large pot of water to a rolling boil. Blanch the grape leaves, in batches if necessary for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim tough stems if necessarily.
One mixture has rested, mix in:
1 cup fresh snipped dill (dried works okay too)
½ cup chopped fresh mint
To create the dolmathes:
Place a heaping teaspoon of filling in the bottom center of each grape leaf. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam-side down in a medium saucepan, snugly next to each other, in layers. Pour lemon juice over them (the juice of 1 large lemon, or more to taste), then fill the pot with just enough water to barely cover the surface of the dolmathes. Cut a piece of parchment (wax) paper to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Summer until the pot juices are absorbed, about 50 minutes. Can be served warm or chilled.
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