Grandma Langager's Chocolate Chip Cookies

Cream together:
3 STICKS OF BUTTER OR MARGARINE (SOFTENED)
1 & 1/2 CUPS WHITE SUGAR
3/4 CUPS BROWN SUGAR

Add:
1 & 1/2 TSP. VANILLA
3 EGGS
1 & 1/2 TSP. BAKING SODA
3 TSP. WARM WATER
3/4 TSP SALT
3 & 3/4 CUPS FLOUR

BAKE 350 ABOUT 10 MINUTES

Strawberry Spinach Salad

Chop: 2 bags baby spinach
Slice: Strawberries

Mix: 1/2 cup sugar
1 TBSP sunflower seeds
1/4 cup worchestershire sauce
1/2 cup olive oil
1/4 cup white vinegar
1 & 1/4 tsp minced onion
Add the dressing at the last minute!

Workpersons Roast

This is a wonderful all day roast you can cook in the oven or crockpot...I prefer the oven.

1. Place a roast in center of foil in a 9X13 pan (or just in a crockpot)

2. Pour a large can of Cream of Chicken or Cream of Mushroom soup over top.

3. Sprinkle some Worcestershire Sauce over the top...a tablespoon or so...

4. Pour Lipton Onion Soup mix on top (the dry stuff)

5. Add salt & pepper.

You can also add a sections of garlic into the roast if you like.

Fold foil up to seal in the roast but leave space above and around roast.
If crockpot...just put the lid on it.

Bake at 250 for 10 hours or on low in the crockpot!
Come home from work and you're greeted with an awesome aroma!

New England Clam Chowder

2 (6.5 oz) Cans of Minced CLams
2 slices of Bacon
2 1/2 cups Finely Chopped and Peeled Potatoes
1 cup Chopped Onion
1 Chicken Bouillon Cube
1 t Worcestershire sauce
1/4 t dried thyme
1/8 t pepper
1 cup Milk
1 cup Half and Half
3 T Flour

Strain Clams, reserving Juice. Set aside
In large saucepan cook bacon until crisp. Remove bacon, reserving 1 T drippings. Drain bacon on paper towels; crumble. Set aside.
In teh same saucepan, combine bacon drippings, clam juice, potatoes, onion, bouillon cube, worcestershire sauce, thyme and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender.
Combine milk, half and half, and flour until smooth. Add to saucepan, cook and stir utnil thickened and bubbly.
Stir in clams. Return to boiling; reduce heat and simmer until at desired thickness.

Country Stuffed Peppers

This is Dylan's Favorite Dinner. Not mine.

5 Medium Bell Peppers
1lb Ground Sausage
1/2 cup Chopped Onionj
1 1/2 cup Cooked White Rice
1 (8oz) Package of Velveeta Cheese
1/2 cup Chopped Tomato (optional)

Remove stem and seeds from peppers
Place in boiling water for 5 minutes.
Remove and cool.
Brown sausage and onion. Drain.
Stir in rice and 3/4 of cheese and tomato.
Fill peppers and palce in baking dish and cover with foil.
Bake at 350 for 35 minutes.
Top with remaing cheese.
Bake 5 minutes longer, uncovered

Clam Linguine

1 (16oz) Package of Linguine
1/2 cup of butter (one stick)
3 cloves of Chopped Garlic
2 (6.5oz) Cans of Chopped Clams with Juice
1/2 cup Chopped Fresh Parsley
1 t Salt
1/2 t Ground White Pepper

Cook Pasta as directed
Melt butter in medium saucepan
Add Garlic
Stir in clams and juice, parsley, salt and white pepper
Cook over medium heat until hot.
Toss with pasta until evenly coated.

***This is a family favorite and makes really great leftovers.

Olive Spread

8 oz Cream Cheese, softened
1/2 cup Mayo
1 cup Chopped Olives
1/2 cup Chopped Pecans
2 T Olive Juice (reserved from Olive can)

Mix all together, serve with Wheat Thins.

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