Grandma Julia's "Trilbys" / Oatmeal-Date filled cookies

(These cookies are labor-intensive, but well worth the effort! They were always a Cook/Wolter family staple and Mark Wolter's favorite cookie ever!)



Sift together several times:
1 2/3 C flour (sift after measuring)
1/2 t soda
1/4 t salt

1 C butter
1 C brown sugar

Cream butter, add sugar and blend well.

2 C oats
2 whole eggs
1 t vanilla

Add 2 eggs to cream butter and sugar; blend well. Next add dry ingredients and oats. Mix thoroughly. Roll out dough quite thin and cut into small, round cookies (Gram always used a shot glass to make the rounds!) Place on a greased cookie sheet and bake at 350º until golden brown.

"Glue" two baked cookies together with date filling, making a cookie sandwich:

1 lb. diced dates
1 C white sugar
1 C water

Cook over low heat until thick like jam. Flavor with vanilla and a tad butter.

Orange Coconut Cookies

(No bake!! Makes 5 dozen)

1 pkg. vanilla wafers, crushed
1 cube butter
1 6 oz. can frozen orange juice, unthawed
1 pkg. powdered sugar
1/2 C finely chopped pecans
1-2 cans (bag) Baker's coconut

Mix first five ingredients in a large bowl by hand. Form into balls the size of walnuts. Roll in coconut.

Cookies freeze well.

Lasagne

(Serves 8)

1-2 lbs hamburger
2 cloves garlic, minced
1 14 oz. can tomato sauce
1 No. 2 (lg) can Italian tomatoes
1 sm. can tomato paste
2 t salt
1/2 t pepper 2 t oregano
2 T parsley
2 C minced onions
1 C red wine
2 balls Mozzarella
1 lg. cottage cheese
1 C Parmesan cheese
Lasagne noodles

Brown hamburger in a little salad oil. Add onions and garlic. Add remaining ingredients and simmer for 1 hour.

Cook lasagne noodles according to directions.

Place in a greased casserole dish:
1. noodles
2. sauce
3. slices of Mozzarella
4. dabs of cottage cheese
5. sprinkle with Parmasen

Repeat until you reach the top of the casserole or run out of ingredients!

Bake 30-50 minutes at 350º

Kodiak Dill Dip

1 C mayonnaise
1 C sour cream
1 T grated onion
3 T dill weed
1 T Beau Monde seasoning
1 T parsley flakes
2 T green onion flakes (or chives)

Combine all ingredients 30 minutes before serving (or longer). Refrigerate.

Serve on celery, small rye bread rounds, with fresh veggies, etc.

Keeps indefinitely.

Company Carrots

(Serves 18 and goes great with roast, chicken...ANYTHING!)

4 bunches carrots
3/4 C cooking liquid from carrots
1.5 C mayonnaise
3 T minced onion
3 T horseradish
salt and pepper
3/4 C saltine cracker crumbs
6 T mayonnaise
Paprika and chopped parsley

Cook carrots in salted water until tender. Save 3/4 C cooking liquid. Cut carrots at a diagonal to make oblong rounds and arrange in a shallow baking dish. Combine the liquid with mayonnaise, onion, horseradish and salt and pepper. This may be prepared to this point ahead of time.

Before serving, pour sauce over carrots; sprinkle crumbs on top and dot with butter. Sprinkle paprika and garnish with chopped parsley.

Bake, uncovered, in a moderate oven (375º) for 20-25 minutes.

Berthe's Crêpe Batter

This is one of the many great recipes that Mom adopted from my delightful French godmother, Berthe Lefebvre.

In a blender, mix in order:
1 C cold water
1 C cold milk
4 eggs
1/2 t salt
2 C sifted flour
4 T melted butter

Blend for 1 minute on high, then refrigerate for 30 minutes to overnight.

Pour batter into a pie plate and then use an electric crêpe maker - I usually turn the crêpe over to brown it slightly on both sides! Fill with whipped cream, powdered sugar, sliced fruit or just a squeeze of lemon...basically whatever you want!! YUM!!

Dijon Mustard Salad Dressing

In a blender whisk:

3 T white wine vinegar
1/2 C salad oil
1 T chopped white onion
2 t Dijon mustard
1 t salt
1 T sugar
fresh pepper

(Great with Spinach Salad: fresh spinach, sliced white onion rings, sliced mushrooms and cherry tomatoes)