A to Z Recipes
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To give as gifts, place in pint or quart jars or recycle pickle jar and cover with a padded gingham cloth and Raffia bow.

PEANUT BUTTER BARS

~Submitted by Treva, NC

Bake at 350 degrees for 35 minutes
Makes 36 bar cookies

1 Cup crunchy peanut butter
2/3 cup butter or margarine, softened
1 tsp. vanilla
2 cups firmly packed brown sugar
3 eggs
1 cup sifted all-purpose flour
1/2 tsp. salt
3/4 cup sifted 10X sugar (confectioners' powdered sugar)
2 tsp. water
1/4 cup semi-sweet chocolate pieces
1 tsp. shortening

1. Combine peanut butter, butter (or margarine) and vanilla in a large bowl beat with electric beater until well-blended; beat in sugar until light and fluffy; beat in eggs, one at a time.

2. Stir in flour and salt just until well-blended; spread batter in a greased and lightly floured 13 x 9 x 2 inch baking pan.

3. Bake in moderate oven (350 degrees F) 35 minutes, or until center springs back when lightly touched with fingertips. Remove pan from oven to wire rack; cool slightly.

4. Combine 10X sugar with water in a small bowl; stir until smooth; drizzle from a spoon over still warm cookies in pan; swirl with bowl of spoon to make a random pattern.

5. Melt chocolate with shortening over simmering water in top of double boiler. Drizzle over the white glaze for a black and white pattern.

When cool, using a sharp knife, cut into 36 rectangles. Carefully lift out of pan with spatula.

BEEF CURRY

~Submitted by Larry, Ontario, Canada

1 pound lean round steak, cut into 3x1/2-inch thick strips
1 large onion, sliced (1 cup)
1 clove garlic, finely chopped
2 large carrots, pared and cut diagonally into slices (2 cups)
1 large sweet green pepper, seeded and cubed (3/4 cup)
?? cup sliced celery
2 medium-size tart cooking apples,
quartered, cored and thinly sliced (4 cups)
2 teaspoons butter
1 ?? tablespoons cornstarch
2 teaspoons curry powder
1 piece stick cinnamon (2 inches long)
1/8 teaspoon cayenne pepper
1 ?? cups beef broth

Cook beef strips in a large non-stick skillet 5 minutes or until no longer pink. Remove to heated dish; keep warm.

Cook onion and garlic in same skillet over low heat, about 10 minutes or until onion is transparent. Add carrots, green pepper and celery; cook, stirring occasionally, 10 more minutes or until vegetables are almost tender. Add apples; cook 5 minutes or until tender.

Meanwhile, melt butter in small saucepan. Stir in cornstarch, curry powder, stick cinnamon and cayenne pepper. Cook, stirring constantly, over medium heat, about 2 minutes. Gradually add beef broth. Cook, stirring constantly, until sauce thickens and bubbles, 3 minutes. Remove from heat.

Return meat to skillet with vegetables. Add sauce. Cook about 5 minutes, stirring occasionally. Remove cinnamon stick.

Makes 4 servings at 230 calories per serving.

STAINED GLASS COOKIES

~Submitted by Jessica, Corfu, Greece

1 c. margarine
1 c. shortening
1 c. sugar & 1/4 c. honey (or 2 c sugar)
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. salt
Lifesavers or hard candies

1. Preheat oven to 350 degrees.

2. Mix margarine, shortening, sugar, honey, eggs and vanilla.

3. Mix flour, soda and salt. Add flour mixture and chill the dough overnight.

4. On waxed paper roll out the dough and cut shapes with cookie cutters then cut out areas for "windows" or roll dough into "snakes", shape the snakes into cookies leaving some open spaces.

5. Place the cookies on a well-greased cookie sheet. Fill the openings with crushed hard candies or a whole Lifesaver.

6. Bake at 350 degrees for 7 to 8 minutes. Let cookies cool for 5 minutes before removing them from the cookie sheet.

Makes 4 dozen cookies.

CHOCOLATE PEANUT BUTTER FUDGE

~Submitted by: Rita, Hampshire, England

6-ounce (1 C.) semi-sweet chocolate chips
1 C. creamy peanut butter
1/2 C. butter
1 C. sifted powdered sugar

Cook chips, peanut butter and butter over low heat; stir constantly, until mixture melts. Remove from heat and add sugar, stir until smooth.

Pour into buttered 8-inch square pan. Once cool, cut into squares and store in refrigerator.

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For Two...

HAMBURGER SOUP

~Submitted by Jean, Syracuse, NY

1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt

Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.