2 cups butter
1 cup sugar
1 egg, well beaten
4 cups sifted flower
1 teaspoon vanilla
Let butter soften. Cream, adding sugar gradually. Beat in egg. Stir in flour to form a sift dough. Add vanilla.
Form dough into a ball, cover and refrigerate for at least an hour, Roll dough out on lightly floured surface to about 1/4″ thickness. Cut with cutters. Place on greased cookie sheets.
Bake in a preheated 375-degree oven for 6 to 8 minutes. Cool & frost as desired.
Liverwurst Pate
½ lb. Liverwurst
¼ teaspoon Frank’s Ground Cloves
½ teaspoon Frank’s Celery Salt
1 teaspoon Frank’s Mister Mustard
¼ teaspoon Frank’s Red Hot Sauce
1 teaspoon fresh lemon juice
4 tablespoons heavy cream or undiluted evaporated milk
Mix liverwurst with a fork until smooth. Add remaining ingredients. Stir until well mixed. Serve as a sandwich spread, as a dip or use for making canapes.
Yield: 1 cup
liverwurst pate printable | liverwurst pate 4×6 printable | liverwurstpate 3×5 printable
Chicken A La King
by Hilda Bubar
(from the Kitchen Kookery cookbook of Favorite Recipes From the Kitchens of the members of the St. Aloysius Rosary Alter Society)
Melt butter and mix with flour. Add cold milk and broth. Stir and cook over low heat till it thickens. Add chicken, green pepper, pimento and mushrooms and juice. Heat thoroughly. Serve in patty shells or over baking powder biscuits.
The muffins before baking. Seriously why does all the fruit type baked goods look like vomit prior to cooking?
