FAREWELL AUGUST ~ WHY WE GARDEN!

"There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling."

~ Mirabel Osler

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

1 1/2 cup sugar

1 cup unsalted butter

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

WINTER'S SUBTLE WHITE SECRETS ~ WINTER WHITE CHILI / WHITE CHOCOLATE & MACADAMIA NUT COOKIES

"There is nothing in the world more beautiful than the forest clothed to its very hollows in snow. It is the still ecstasy of nature, wherin every spray, every blade of grass, every spire of reed, every intricacy of twig is clad with radiance."

~ William Sharp

Radiant Woods

(Hubbard Lake)

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WINTER WHITE CHILI

6 plump boneless chicken breast halves

(gently poach about 15 minutes in organic chicken stock)

2 lbs. dried navy beans or Great Northern beans

(sort, rinse and soak overnight)

3 Tbsp. extra-virgin olive oil

2 large chopped onions

6 cloves chopped garlic

4 chopped celery ribs (including leaves)

1 chopped green bell pepper

3 (4.5 oz.) cans green chilies

4 quarts organic chicken broth

4 Tbsp. cumin

3 Tbsp. oregano

3 Tbsp. chopped fresh cilantro

1/2 tsp. cayenne pepper (or more to taste)

coarse salt and freshly ground black pepper to taste

juice of 3 fresh limes

Topping: shredded Colby-Jack cheese, sour cream, good salsa and chopped fresh cilantro

• Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in Chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken broth and bring to boil.
• Drain beans and rinse well. Add to broth, reduce heat, and simmer until beans are tender, stirring occasionally, about 2 hours.
• Shred or cube chicken breasts and add to broth. Add cilantro, lime juice, salt and pepper. Adjust seasonings.
• Serve topped with cheese, a dollop of sour cream, salsa, and chopped cilantro. Pass favorite chips.

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WHITE CHOCOLATE & MACADAMIA NUT COOKIES

~ the Ho-Hum Housewife's favorite cookie

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2 cups unsalted butter

1 1/2 cups sugar

1/2 cup firmly packed brown sugar

3 tsp. vanilla

4 extra-large organic eggs

4 1/2 cups flour

2 tsp. baking soda

1/2 tsp. salt

2 lbs. good quality white chocolate

1/2 lb. coarsely chopped macadamia nuts

• Preheat oven to 375º.
• Cream butter, sugar, and brown sugar in large bowl. Add vanilla and beat until fluffy. Add eggs, beating until incorporated.
• Sift together flour, baking soda, and salt. Gradually add to creamed mixture.
• Break or cut chocolate into small chunks. Add to dough with macadamia nuts.
• Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375º for 8-10 minutes.

Winter Woods

(Hubbard Lake)

_____________________

"Go to the winter woods: listen there, look, watch, and 'the dead months' will give you a subtler secret than any you have yet found in the forest."

~ Fiona Macleod

(Where the Forest Murmurs)

'JUST ANOTHER DAY IN PARADISE' ~ (PICNIC LUNCH) PINA COLADA / SEAFOOD SANDWICHES / LEMON SQUARES

Well, it's ok. It's so nice.

It's just another day in paradise.

Well, there's no place that

I'd rather be

Two hearts

And one dream

I wouldn't trade it for anything

And I ask the Lord every night

For just another day in paradise

~ Phil Vassar

~ July Evening

(Hubbard Lake ~ Mt Maria)

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PINA COLADA

(one serving)

3 oz. pineapple juice

1/3 oz. cream of coconut

1 1/2 oz. Puerto Rican gold rum

1/4 oz. Puerto Rican 151 proof rum

2 slices fresh pineapple

shaved ice

fresh pineapple spear garnish

Combine ingredients in blender. Pour through strainer in tall glasses. Serve with slice of fresh pineapple and a straw.

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SEAFOOD SANDWICHES

~ Perfect for a lazy day

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CRABMEAT:

6 large slices pumpernickel bread

room temperature unsalted butter

favorite lettuce like Romaine or Boston bibb

2 cups good flaked crabmeat

2 ripe peeled and sliced avocados

1 cup good mayonnaise

1/4 cup chili sauce

2 Tbsp. fresh lemon juice

1 Tbsp. horseradish

1 tsp. Worcestershire sauce

1/8 tsp. sea salt

Lemon slices

• Lightly spread bread with butter. Cover bread with lettuce; then crabmeat. Top with slices of avocado.
• Combine mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce and salt. spoon over crabmeat. Garnish with lemon slices. (6 open face sandwiches)

SHRIMP:

6 large slices rye or French bread

room temperature unsalted butter

favorite greens like Romaine, spring greens, or spinach

2 cups small cooked shrimp

6 hard-cooked eggs

1 cup sour cream

2 Tbsp. fresh lemon juice

1/4 tsp. sea salt

1 tsp. dill weed

grape or cherry tomatoes

• Lightly spread bread with butter. Cover with greens; then shrimp and sliced eggs.
• Combine sour cream, lemon juice, sea salt and dill. Spoon over shrimp. Garnish with cherry tomatoes. (6 open-faced sandwiches)

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LEMON SQUARES

~ Thirty year favorite and still going strong

(thanks Colby)

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1 cup unsalted butter

1/2 cup powdered sugar

2 cups flour

• Mix well. Pat into lightly buttered 9x13 pan. Bake 20 minutes at 350-degrees.

2 cups granulated sugar

1/4 cup flour

1/4 cup fresh lemon juice

4 large organic eggs

• Mix well. Pour over hot crust. Return to oven for 25 minutes. Cool in pan. Sprinkle with powdered sugar when cool.

OH WHAT A BEAUTIFUL MORNING! ~ (HAPPY ENDING) COCONUT MERINGUES

~ Pussy Willow

(Salix discolor)

~ Early spring

daffodils, pussy willow, English daisy

and 'kissing clouds' (square 1)

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The sun was warm but the wind was chill.

You know how it is with an April day,

When the sun is out and the wind is still,

You're one month on in the middle of May.

But if you so much as dare to speak,

A cloud comes over the sunlit arch,

A wind comes off a frozen peak,

And you're two months back in the middle of March.

~ Robert Lee Frost (Two Tramps in Mud Time)

~ Heralding daffodil and sky

~ Pussy willow and sky

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COCONUT MERINGUES

~ Coconut ... the essence of spring and a perfect 'Happy Ending'

to a beautiful day (Cooking Light)

___

4 large organic egg whites

1/4 tsp. cream of tartar

1/2 cup granulated sugar

3/4 cup powdered sugar

1 cup unsweetened shredded coconut, divided

• Preheat oven to 225-degrees.
• Cover 2 large baking sheets with parchment paper and secure with masking tape.
• Place egg whites and cream of tartar in large clean bowl. Beat with mixer at medium speed until soft peaks form. Increase speed to high and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in 3/4 cup coconut.
• Drop 36 mounds onto prepared baking sheets. Sprinkle 14 cup coconut evenly over meringues.
• Bake at 225-degrees for 1 1/2 hours. Turn oven off and cool meringues in closed oven 2 hours or until dry. Carefully remove meringues from paper. (Yield: 3 dozen)

"PHIL SAYS SIX MORE WEEKS of WINTER!" ~ GROUNDHOG SUNDAYS / SPICY GROUNDHOG COOKIES

Here Ye! Here Ye! Here Ye!
On Gobbler's Knob on this fabulous Groundhog Day, February 2nd, 2008 Punxsutawney Phil, the Seer of Seers, Prognosticator of all Prognosticators,Rose to the call of President Bill Cooper and greeted his handlers, Ben Hughes and John Griffiths.
After casting a weathered eye toward thousands of his faithful followers, Phil consulted with President Cooper and directed him to the appropriate scroll, which proclaimed:

"As I look around me, a bright sky I see, and a shadow beside me. Six more weeks of winter it will be!"

GROUNDHOG SUNDAYS

~ From the Gourmet & Groundhogs cookbook

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1 quart good vanilla ice cream, cut in slices

Groundhog Cookies

(recipe below)

Chocolate sauce

Place slices of ice cream on individual serving plates. Place a Groundhog cookie in the center of each slice. Drizzle chocolate sauce across ice cream and on plate to suggest a shadow.

SPICY GROUNDHOGS

2 cups sifted flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. ground ginger

1 tsp. ground cloves

1 1/2 tsp. cinnamon

1/2 cup butter

1 cup sugar

1/2 cup molasses

1 egg yolk

1 egg slightly beaten

currants or raisins

• Sift flour, salt, soda, baking powder and spices together. Set aside.
• Cream butter and sugar together until fluffy. Blend in molasses and egg yolk. Stir in flour mixture and mix well. Form into a ball. Wrap in plastic wrap or wax paper. Chill 1 hour or longer.
• Roll out small amount at a time on a sugar-sprinkled board. Roll 1/8-inch thick. Cut out cookies with lightly floured cutter. Place cookies on greased baking sheet. Brush with slightly beaten egg. Decorate with currant eye, buttons, etc. Bake 8-10 minutes in preheated 350-degree oven. Cool slightly before removing from cookie sheet. (12-15 large groundhogs or 3-4 dozen small cookies.)

NOTE: Groundhog Cookie Cutter (H.O. Foose Tinsmithing Co.)

CLASSIC 'OLD WORLD' COOKIE ~ SPRITZGEBACKEN

"Blessed is the season which engages the whole world in a conspiracy of love."

~ Hamilton Wright Mabie (1845-1916)

American author, essayist and critic

~ Christmas cymbidium orchid

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SPRITZGEBACKEN
(Judy O's)

1/2 pound (room temperature) unsalted butter
2 egg yolks
2 - 2 1/2 cups flour
3/4 cup sugar
1 Tbsp. vanilla

• Preheat oven to 350 degrees.
• Mix all ingredients together. Be sure the butter is soft. You must mix everything by hand all at once. Fill spritz gun right immediately.
• Bake about 10 minutes or until cookies turn light golden brown.
  

'HARVEST TIME' at CHATEAU CHANTAL ~ CHERRY GARCIA COOKIES

"And Noah began to be a husbandman,

and he planted a vineyard."

~ Genesis 9:20

~ Harvest time at Chateau Chantal

(Old Mission Peninsula - Traverse City)

http://www.chateauchantal.com/

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CHERRY GARCIA COOKIES

(Marcy Goldman)

~ Delicious cookies served at breakfast (including the shared recipe)

____________________

1 cup dried tart cherries

1/3 cup cherry liqueur

Line 2 baking sheets wit parchment paper. Plump dried cherries by covering with boiling water, drain well and toss with cherry liqueur and let sit for a couple of hours or even better overnight. Drain well before adding to cookie mixture.

1/2 cup (room temp) unsalted butter

1/2 tsp. baking soda

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp. vanilla

1/4 tsp. almond extract

1/4 tsp. salt

1 1/2 cups flour

3/4 cup coarsely chopped white chocolate

1/2 cup coarsely chopped semi-sweet chocolate

1/2 cup coarsely chopped Macadamia nuts (optional)

• Cream butter with sugars, blend in egg, vanilla and almond extract. Fold i salt, baking soda and flour. Fold in cherries, chocolates, and nuts. Batter should be soft.
• Drop generous spoonful on baking sheet. Bake until lightly browned around edges 12-14 minutes. (2 1/2 dozen)

TEA for TWO! ~ HERBAL ICED TEA / DILLY ENGLISH CUCUMBER SANDWICHES / LEMON THYME COOKIES

"How could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvel

(English Poet)

~ Enjoying God's beautiful day

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HERBAL ICED TEA

~ Perfect for a hot summer day

*

8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea)

1 quart boiling water

1 quart fresh orange juice or lemonade

fresh lemon and/or orange slices

crushed ice

sprigs of fresh mint

• Steep the tea bags in boiling water for ten minutes. Discard tea bags.
• Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled.
• Remove lemon and/or orange slices and mint before serving.
• Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts)

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DILLY CUCUMBER SANDWICHES

~ What memories are made of

*

Favorite loaf of soft sandwich bread (white or wheat)

1-2 peeled and thinly sliced English cucumbers

thinly sliced sweet onion (optional)

1/4 cup unsalted butter

1/2 cup good mayonnaise

1/2 cup sour cream

1-2 tsp. dried dill weed

coarse salt & cracked pepper

• Place cucumber in colander and sprinkle cucumber with a bit of salt. Let rest.
• Trim crust from bread slices. Slather each slice with soft butter.
• Combine mayonnaise, sour cream and dill. Spread over butter on bread.
• Wipe cucumbers dry and layer on one side of bread. Sprinkle with a bit of salt & pepper. Top with onion, if desired. Sprinkle with additional dill weed. Top with bread slice.
• Cut diagonally and then again to make triangles or in fingers. Wrap and refrigerate before serving.

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

*

1 cup unsalted butter

1 1/2 cup sugar

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

Riesling Loves Asian Food

"The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine."

By Ray Isle (Food & Wine 10/2003)

To read the article visit:

http://www.foodandwine.com/articles/riesling-loves-asian-food

~ Harvest Time (Chateau Chantal)

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THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

• Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
• Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
• Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
• Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.

Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)

http://www.chateauchantal.com/

or Award-winning Best of Class 2005

Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).

http://www.shadylanecellars.com/

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COCONUT SHORTBREAD

~ Excellent favorite from Culinary Counterpoint

( Detroit Symphony Orchestra) Cookbook

*

1 lb. unsalted butter

1 cup sugar

4 cups flour

1 tsp. vanilla

1 (7-oz) can flaked coconut

• Preheat oven to 325-degrees.
• Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
• Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)

TUESDAY of HOLY WEEK ~ LEMON THYME SHRIMP & SCALLOP SAUTE / PETER RABBIT COCONUT COOKIE BALLS

GARDENING NOTE regarding the ENGLISH DAISY:

(from ED HUME SEEDS)

Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers.

~ English Daisy

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LEMON THYME SHRIMP & SCALLOP SAUTE

*


3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
6 cloves minced garlic
1 lb. sliced mushrooms
1/4 cup dry white wine
1/4 cup fresh lemon juice & zest
1 lb. peeled & deveined large shrimp
1 bunch sliced green onions
1 lb. bay scallops
1 Tbsp. fresh thyme (2 tsp. dried)
1/3 cup chopped fresh parsley
pinch of sea salt & fresh cracked pepper to taste

• Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes.
• Add wine, lemon juice & zest. Bring to boil and add shrimp, green onions, and thyme. Stir 1 minutes and add scallops, cooking until shrimp and scallops are cooked through, about 3 minutes. Sprinkle with fresh parsley. Serve over rice with fresh steamed asparagus or broccoli.

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PETER RABBIT COCONUT COOKIE BALLS

*

2 egg whites

1 cup sugar

1 Tbsp. flour

2 cups grated coconut

1 tsp. vanilla extract

Beat egg white until stiff. Add sugar, a little at a time; beat in flour. Blend in coconut & vanilla. Drop by teaspoons onto well-greased cookie sheet. Bake at 350-degrees about 18 minutes or until lightly browned. Remove from pan at once. (about 30 cookies)

TOAST ST.PATRICK'S DAY ~ MURPHY'S IRISH COFFEE & WHISKEY COOKIES

"Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffine, sugar and fat."

~ Alex Levin

_______________________

~ in honor of the green

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MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)

1 healthy tsp. of brown sugar

freshly brewed strong black coffee

fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate or cinnamon

• Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
• Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)

_______________________________

"May you get to heaven a half hour before the devil knows you're dead."

~ Irish Blessing

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WHISKEY COOKIES

~ from Charleston Receipts

===

3 small boxes of vanilla wafers (6-8 ounces)

2 Tbsp. cocoa

1 1/2 oz. whiskey

1 cup chopped pecans

4 Tbsp. dark corn syrup

Powdered sugar

Roll wafers with rolling pin until pulverized. Mix with other ingredients and blend thoroughly with wafers. Form into small balls and roll in powered sugar. (2 dozen)

Burr...rrr...rrr It's still nippy! ~ HOT COCOA & NUT COOKIES

ICY SUNSET

(Hubbard Lake)

HOT COCOA

~ from The Boston Cooking School Cook Book circa 1936)

1 1/2 Tbsp. cocoa

2 Tbsp. sugar

few grains salt

1/2 cup boiling water

4 cups milk

Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk.

(Serves 6)

Rich Cocoa: Double the amount of sugar and cocoa. Flavor with a few drops of vanilla.

Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla.

Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla.

NUT COOKIES

~ from The Boston Cooking School Cook Book circa 1936)

2 egg yolks

1 cup brown sugar

1 cup chopped nut meats

2 egg whites

6 Tbsp. flour

few grains salt

Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Drop from tip of spoon on buttered cookie sheet, flatten with knife, spread, and bake 5-8 minutes in moderate (350 degree) oven.

(Makes 50)

THINK SPRING! Make a batch of 'BIG FAT BUTTERMILK SUGAR COOKIES'

~WASH THEM DOWN with AN ICY COLD GLASS OF OLD-FASHIONED LEMONADE ...

____________________

~ TULIP THROAT

BIG FAT BUTTERMILK SUGAR COOKIES

(make a double batch ~ these are gobbled up fast!)

2 cups sugar

1 cup vegetable shortening (Crisco)

2 eggs

2 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. soda

1 cup buttermilk

Cream shortening and sugar. Add vanilla and eggs. Beat well. Add dry ingredients alternately with buttermilk in 3 separate portions. Spray cookie sheet with Pam. Drop dough from tablespoon to make large cookies (these should not be small). Sprinkle with cinnamon and sugar. Bake at 400 degrees for ten minutes (watch closely).

33333333333333

OLD-FASHIONED LEMONADE

Make a simple syrup of 2 cups sugar and 2 cups water. Boil 5 minutes. Chill. To each 1/4 cup of simple syrup, add 1/3 cup freshly squeezed lemon juice. Dilute with ice cold water to taste. Serve over ice garnished with a sprig of mint dusted with powdered sugar.

SUPER BOWL SUNDAY (THIS TIME LAST YEAR) ~ WHITE CHILI / BRATS STEAMED IN BEER / WHITE CHOCOLATE & MACADAMIA NUT COOKIES

WHITE CHILI

6 plump boneless chicken breast halves

(poached gently about 15 minutes in chicken stock)

2 pounds navy bean (or Great Northern) ~

sorted, rinsed and soaked overnight

3 Tbsp. extra-virgin olive oil

2 large chopped onions

6 cloves chopped garlic

4 chopped celery ribs (including leaves)

1 chopped green bell pepper

3 (4.5 ounce) cans green chiles

4 quarts organic chicken broth

4 Tbsp. cumin

3 Tbsp. oregano

3 Tbsp. chopped cilantro

1/2 tsp. cayenne pepper

fresh ground black pepper & salt to taste

juice of 3 fresh limes

Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro

Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded chicken breast.

Serve topped with lots of cheese, a dollop of sour cream, a stream of salsa and chopped cilantro. (Pass favorite tortilla chips)

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BRATS STEAMED IN BEER

In large stockpot, bring beer to slight rolling boil. Plunk in favorite sausages or dogs (beer does not have to cover). Cover pot, lower heat and steam until heated through, constantly turning. Place buns in a wet paper bag. Steam in 325 degree oven until soft.

Serve with favorite condiments like hot sauerkraut and an assortment of hearty mustard or chopped assorted colored peppers, chopped tomatoes, onions and plenty of sliced pickles.

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WHITE CHOCOLATE & MACADAMIA NUT COOKIES

(the Ho-Hum Housewife's favorite cookie)

2 cups unsalted butter

1 1/2 cups sugar

1/2 cup firmly packed brown sugar

3 tsp. vanilla

4 extra-large organic eggs

4 1/2 cups flour

2 tsp. baking soda

1/2 tsp. salt

2 pounds good quality white chocolate

1/2 pound coarsely chopped macadamia nuts

Cream butter, sugar and brown sugar in large bowl. Add vanilla and beat until fluffy. Add eggs, beating until incorporated. Sift together flour, baking soda and salt. Gradually add to creamed mixture. Break or cut chocolate into small chunks. Add to dough with macadamia nuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes, until lightly browned.

(about 5-6 dozen)