Indian SummerStir fry
3 carrots,thinly sliced
3 medium zucchini,cut in1/4 in slices
1 small onion,sliced and separated into rings
1 small green pepper,cut in 1/2 in squares
1 cup fresh or frozen corn
1/2 cup sliced celery
4 large mushrooms,sliced
1/4 cup Wesson Sunflower seed oil
1/2 teaspoon salt
1/2 teaspoon dried basil leaves,crushed
Prepare vegetables,keep seperate from each other.Heat oil in skillet over medium heat.Add carrots,zucchini and onion rings,stir to mix.Cook,covered,3 minutes,stirring once.
Stir in green pepper,corn and celery.Stir and fry,uncovered,3 to 5 minutes.
Stir in mushrooms,salt and basil,stir and fry about 2 to 3 minutes longer.
Do not over cook.Makes 4 servings
Susan-Serving as a Taste Of Home Field Editor since 2009
Drop Sugar CookiesSearch Requests From Visitors to the Old Recipe Detective Blog
The Request: "Please help me find an old drop sugar cookie recipe that was on the box of Arm & Hammer baking soda. 1954-1963 somewhere in that time frame. Thanks, Fern" Found by Colleen.
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
¼ teaspoon salt
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons milk
red sugar crystals or green sugar crystals
Preheat oven to 400°F.
Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in egg, vanilla and almond extracts. Add the flour mixture and beat until smooth. Add in milk and beat. Drop by teaspoonful - about 3 inches apart - onto greased baking sheets. Flatten with bottom of a glass that has been dipped in colored sugar crystals. Bake for 10 minutes or until edges are lightly browned. Cool on racks. Makes about 5 dozen.
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