Recently I reviewed the recipes in my recipe box. Do ya’ll remember those old recipe boxes on the 3x5 cards. I still have one I started back in the 70’s. Sometime along the way someone stole some of my recipes – I know who steals someone else’s recipes but she did. Anyway this is one of those old ones. The recipe cards have food stains and grease stains on them from the good memories over the years. I decided to try a few of them as it’s been prob 20 yrs since I made some of those recipes. I’m gonna share some of them with you all.
I have lots of memories making these with my kids. They helped roll the raw dough and were right there to taste the first ones from the oven. These little cookies are melt in your mouth good. Pecans are perfect in this cookie. I always use pure butter and premium brands for extracts and flavorings. I always say that if your gonna go thru the trouble to make something yummy from scratch you want to get the best tasting results for your homemade batch of goodies.
Sand Tarts
2 sticks butter
5 Tbl confectioners sugar
2 cups plain flour
2 t vanilla
1 t butter flav
1-1/2 c chopped pecans
Cream butter mixing about one minute. Add powdered sugar and flavorings. Add flour and work into the mixture and the nuts. Form into shapes, I just make little logs with mine. Place on a ungreased baking sheet. I use parchment paper on my cookie sheets and this gives cookies a pretty bottom. Bake at 325 for about 14 minutes. I try to be precise on the cooking time. I prefer to undercook cookies about 1 minute to ensure I have a pretty bottom. Immediately place hot cookies on/in powdered sugar to coat them.
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My family loved this way back in the day. I probably haven’t made it in 25 years. I recently cooked this up and oh my goodness – it is better than I remembered it to be. I will definitely be cooking this up again.
Chicken Paprikash
1 chicken (I used chicken breast – boneless/skinless)
¼ c melted butter
½ c chopped onion
¼ c plain flour
2 tea salt
2 Tbl paprika
¼ tea pepper
1 can Campbells Chicken Broth
2 c sour cream
½ tea Worcestershire
1 8oz egg noodles
Lightly brown chicken in butter. Remove and set aside. Saute onion in drippings. Blend in flour, salt, pepper, and paprika. Cook over low until bubbly. Gradually add chicken broth and stir until smooth and thickened. Remove from heat and stir in sour cream and Worcestershire sauce. Cook noodles according to package directions. Combine noodles and some of sauce and mix together. Spoon noodles in a casserole dish. Top with chicken and remaining sauce. Bake at 325 for about 1 hour. I always check my foods about 5 minutes before cooking time is up to prevent overcooking.
