Neil and Lesley's Eating Page

Eating and Cooking

Raisin and Coconut Cookies

This recipe was my mother's and are my favourite cookies in all the world. There is also a chocolate chip version which is almost identical - the instructions are included.

Raisin and Coconut Cookies

1/2 cup shortening (I sometimes substitute half butter/half shortening - gets softer and richer. Xmas ones were 1/2 and 1/2)
1/2 cup white sugar
1/4 cup firmly packed brown sugar (the tighter the pack, the softer the cookie also)
1 teaspoon vanilla extract
1 egg
1 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

For raisin and coconut cookies, add 6 ounces (3/4 of a cup) of raisins and 6 ounces (3/4 cup) of firmly packed coconut.
For chocolate chip cookies, add 6 ounces (3/4 of a cup) of chocolate chips instead (more doesn't hurt).

Cream together the shortening and sugars. Once mixed, add egg. Beat, then add vanilla and mix again.
In a separate bowl, blend flour, baking soda, salt and either raisins and coconut or chocolate chips.
Mix dry ingredients into the shortening mixture.
Drop cookies onto a baking sheet with a teaspoon. Bake at 325 degrees (F) until golden brown - approximately 10-15 minutes. Raisin and coconut cook slightly faster because of the coconut.
Makes about 2 1/2 dozen. I usually make a double batch - 5 dozen.

Good luck and happy munching.

Butternut and Lentil Stew

We tried this on a lark and it was wonderful. We're not vegetarians by any means but this dish could become a regular event. The lentils give it a great gravy and the squash has a such a good texture.

Butternut and Lentil Stew

1 can (13 3/4 to 14 1/2 ounces) chicken broth (I used Knorr's bullion instead - tasted great)
1 cup dry lentils, rinsed
1 bay leaf
1 tablespoon olive oil
1 medium onion, chopped
2 (or more!) garlic cloves, chopped fine or crushed in a press
1 medium butternut squash, (2 1/2 pounds), peeled and cut into 3/4-inch chunks
1 tablespoon chopped fresh sage, basil, or parsley leaves (I used 1/2 tsp. dried basil - tasted great)
3/4 teaspoon salt
1/4 teaspoon (or more!) coarsely ground black pepper
2 plum tomatoes, coarsely chopped

1. In a 2 quart saucepan, combine chicken broth and enough water to equal 3 cups. Stir in the lentils and bay leaf; heat to boiling over high heat. Reduce heat to low; cover and simmer. Set aside.
2. Meanwhile, in a non-stick 12 inch skillet (big - or use electric fry pan), heat olive oil over medium heat until hot. Add onion and garlic and cook until onion is tender. Stir in butternut squash, chopped sage or whatever, salt and pepper. Cook covered, 15 minutes or until squash is tender, stirring frequently.
3. Stir lentils and lentil cooking liquid into the squash mixture. Discard the bay leaf. Stir in tomatoes. Increase heat to medium-high and cook, uncovered, 1 minute longer. Makes 4 main dish servings.

Served with rice, this is really good, or with potatoes or on some egg noodles maybe..... mmmmmm.

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