Tuesday’s Taste Tempters 4.2.13
Posted: Tuesday, April 2, 2013 8:00 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at firstname.lastname@example.org.
Today’s recipes come from the cookbook which was compiled by and is being sold by the Curves Community Walk of Hope team.
The cookbooks are spiralbound, have washable covers and feature 67 pages of recipes in nine categories from 50 contributors.
The price is $12, with all funds going to help local cancer patients through the Obion County Cancer Agency’s Hometown Walk of Hope. Call 885-3330 or 335-0483 or go by Curves at 1433 South First St. in the Reelfoot Shopping Center to purchase a cookbook.
Jo Brown’s Cookies
Submitted by Lisa Vancleave
1 can Eagle brand milk
12 ounces chocolate chips
1 cup flour
2 tablespoons butter
1 cup nuts
Melt butter and chips. Add milk and mix well. Add flour and mix well. Add nut and drop by teaspoon on cookie sheet. Bake at 325 degrees for 8-10 minutes.
Kodie Preuett’s Thumbprint Cookies
Submitted by Sheri Preuett
1⁄2 cup sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
2 egg yolks
21⁄4 cups all purpose flour
1 teaspoon baking powder
1⁄4 cup any flavor jam
In a medium-sized bowl, beat sugar, margarine, vanilla and egg yolks until light and fluffy. Gradually add flour and baking powder. Mix well. Cover the bowl with plastic wrap and refrigerate 30 minutes for easier handling. Shape dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. With thumb, make an imprint in the center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes. Spoon 1⁄4 teaspoon of jam into each baked cookie. Bake for additional 3 to 4 minutes.
Submitted by Wanda Wyatt
1 cabbage, chopped
1 onion, chopped
1 green pepper, chopped
1 or 2 carrots, chopped
11⁄2 cups sugar
3⁄4 cup vinegar
3⁄4 cup oil
1 tablespoon salt
Heat sugar, liquids and salt until sugar melts. Pour over vegetables and let sit for 3 or 4 hours. The longer you let it sit the better. This will keep in the refrigerator longer than it will last on the table.
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