August Recipes

Chocolate Mint Cookies
Mrs. Field’s Cookie Book

2 2/3 C flour
½ t baking soda
¼ t salt
½ C unsweetened cocoa powder
¾ C light brown sugar
2/3 C sugar
1 C butter, softened
3 larger eggs
1 t pure mint extract
1 ¾ C (10 oz.) mint chocolate chips

Preheat oven to 300. Beat sugars until blended. Add butter and beat to form a grainy paste. Scrape sides and then add eggs and mint extract. Meat at medium speed until light and fluffy. Slowly add soda, salt, cocoa, and then flour. Stir in chocolate mint chips. Drop onto cookie sheets by rounded tablespoons and bake 19-21 min. Transfer to cooling rack.

Double-Rich Chocolate Cookies
Mrs. Field’s Cookie Book

2 ½ C flour
½ t baking soda
¼ t salt
½ C unsweetened cocoa powder
1 C dark brown sugar, packed
¾ C sugar
1 C butter, softened
3 large eggs
2 t pure vanilla
2 C semisweet chocolate chips

Preheat oven to 300. Blend sugars and add butter to form a grainy paste. Scrape bowl; add eggs and vanilla. Beat until light and fluffy. Gradually add dry ingredients, ending with flour. Add chocolate chips. Drop by rounded tablespoons. Bake 21-23 min. Transfer cookies to cooking rack.

Jello Cake
Mom

1–12oz. carton Cool Whip
1-lg. box Jello
1 white cake mix

Bake cake according to directions in 9x13 in. pan. Cool in pan 15 min. Poke holes all over cake with fork. Mix Jello with 2 C boiling water. Pour over cake. Chill 4 hours. Top with cool whip and garnish with strawberries. The Jello will make swirls in the cake.

Option: use 2 small boxes of different colored Jello and make two round layers. Garnish with gumdrops.

Tex-Mex Chicken and Rice Casserole

2 C uncooked rice
1 bunch cilantro, chopped
1 small Jalapeno pepper, diced
1 small onion, diced
2 C shredded Monterey Jack cheese
2 C cubed, cooked chicken
1 regular can evaporated milk

Bring 4 cups water to boil, add rice, onion, pepper, and cilantro. Cover and simmer 20 min. In large casserole dish, combine rice mixture with cheese, chicken, and evaporated milk. Bake at 350 for 30 min. or until melted and heated through.

Paddy’s Potato Salad

2 lb red potatoes, boiled and diced
3 stalks green onions, diced
½ C fresh parsley, chopped
¾ C mayonnaise
1 T Dijon mustard
1 T Creole seasoning
1 T lemon juice
season to taste with salt and seasoned pepper

Combine all ingredients and refrigerate.

Joanne’s Egg Dish

10 eggs
1 pt. cottage cheese
½ C Bisquick
½ t salt
1 lb shredded jack cheese
½ C butter, melted
2- 4 oz. cans diced green chilis

Beat eggs; combine all other ingredients. Pour into greased 9x13" pan. Bake at 350 for 45 min. or till golden and firm in center.