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Favorites a recipe for sharing

Trading good recipes is as fun today as it was when our grandmothers were young. No one ever shares a recipe that is just OK. They share ones they have a passion for — tried, tested and true, handed down from family favorites. That’s one way recipes for favorite dishes get around — and enjoyed over and over again.

Peanut Butter Cookies

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1 egg

1/2 teaspoon vanilla extract

1 1/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Additional sugar

In a mixing bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for one hour. Shape into 1-inch balls; place two inches apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375 degrees for 10-12 minutes or until bottoms are lightly browned and cookies are set.

Swiss Steak with Mozzarella

Serving size: 4     

2 pounds beef round steak, 1/2 inch thick

1 pound can tomatoes

1/4 teaspoon basil

1/2 cup chopped green pepper

3 tablespoons flour

1/4 cup butter

1 1/2 teaspoon salt

1/2 cup onion, chopped

1 1/2 cups mozzarella cheese shredded

Cut meat into serving pieces; coat with flour. In skillet melt butter; brown meat slowly on both sides. Add tomatoes, salt and basil. Cover and simmer one hour; add onion and green pepper. Cook 30-45 minutes or until meat is tender. Top meat with cheese; continue heating until cheese is melted.

Ken’s East Bay Hotel Corn Chowder

Serving size: 8     

4 slices bacon, cut up

3 cups potatoes, peeled and cubed

1 cup celery, chopped

1 cup  carrots, chopped (fine)

3 cups chicken broth, divided

3 cups cream-style corn

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups milk

Parsley, chopped

1/2 cup onion, chopped

2 tablespoons flour

1 tablespoon cornstarch

1/8 cup cooking oil

Garlic powder, to taste

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and garlic powder;  bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley.

GARY’S TIP: To keep the tops from sticking on tubes of glue or paint can lids, rub a little petroleum jelly around the rim.

FOOD FOR THOUGHT: A man who removes a mountain begins by carrying away small stones.