Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

Oldies but good goodies

Does 32 years sound old to you? February of 1968 is when a column entitled, "Cupid's Arrow Losses Game of Hearts to Mixing Spoon," found its way into the recipe collection of Joanne Albercht of Jamestown, ND. That is the year when Chocolate Peppermint Cream Cookies first came out of her oven and the last batch she baked in December of 1999.

She mentioned the recipe to me, saying that she had made about 50 of the cookies for a show at the Jamestown Art Center, which is one of her many interests. I hadn't thought about the recipe for years so she sent me the original clipping and believe it or not, it was "yellowed with age." No batter spots though. (I swear and declare that I still can't seem to bake anything without spotting up the recipe.)


For a valentine make them heart-shaped and sandwich with pink icing. Or, frost and sprinkle with red, heart-shaped cinnamon candies.

3 cups sifted all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups brown sugar, packed
1 1/2 sticks (3/4 cup) butter
2 tablespoons water
2 packages (12 oz. total) chocolate chips
2 eggs
Peppermint Cream Filling

Preheat oven to 350 F and grease cookie sheets. Sift together flour, baking soda and salt. Place sugar, butter and water in saucepan or microwave and heat until melted. Add chocolate chips and stir until melted. Remove from heat and beat in eggs, one at a time. Stir in flour mixture. To make small round cookies place on tablespoon at a time into palm of hand and shape into a ball. To roll and cut cookies you may need to add a little more flour. Bake for 8 to 10 minutes. Frost or sandwich together, with Peppermint Cream. Makes 8 dozen.


You can leave this white or tint it either pink or green. Try green in March when St. Patrick comes marching around.

3 cups (1 1/2 boxes) sifted confectioners sugar
1/3 cup ( 5 tablespoons + 1 teaspoon) soft butter
2 tablespoons milk
1/8 teaspoon peppermint extract
Dash of salt
Food coloring, if desired

Combine 1 cup sugar and butter. Combine remaining ingredients using only a few drops of food coloring ( you can add more later.) Stir in remaining sugar alternately with milk mixture. Adjust color and flavor. Fill or frost cooled cookies.

This pasta salad is favorite of my husband's. One of its virtues is that it is versatile- you can add or change ingredients at will which means, I guess, that its character lies in the dressing. Another virtue is that when served with bread makes an inexpensive meal.

When pomegranates are in season, do add them. Their cherry red color and juicy crunch really add a lot of pleasure. But, separating the seeds from the membrane and the skin can be a pain-juice squirting everywhere and black fingers. Here is and easy way to remove the seeds from the fruit.


The crunchy red seeds add elegance to any fruit plate, salad and even sprinkled on meat.

Quarter the pomegranate by lightly scoring through the skin but NOT the fruit with a paring knife. Separate into quarters by holding the fruit in a bowl of water and slowly pulling the segments apart.

Working one segment at a time, remove the seeds under the water. The white pith will float to the top while the seeds sink to the bottom. Discard the skin and pith;drain the seeds.


Substitutions welcome in this hearty salad-you may want to add raw apple or orange segments.

4 1/2 tablespoons wine vinegar
3/4 teaspoon salt
1/2 cup olive oil
1 pound penne rigati (grooved) pasta, or pasta of choice
1/2 pomegranate, seeds only
1/2 red onion, or other mild onion, or 4 scallions, sliced
3/4 cup chopped walnuts, other nuts or sunflower seeds
1 bag spinach or other salad greens
3/4 cup crumbled goat cheese, feta, blue cheese or cheddar

While pasta is cooking, combine vinegar, slat and pepper in a bowl; whisk in the oil.

Drain the pasta and transfer to large salad bowl. Toss with half of the dressing. Add spinach and toss again. Add remaining ingredients and toss again. Serve warm. Makes 4 to 6 servings.

I've had this recipe since June of 1967 and I still use it, though I don't use quite as much salad dressing as I used to. I think the recipe originally cam from a home economist friend and I remember being a bit surprised that she, too, liked shortcuts. Who doesn't?



Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

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