BIZCOCHITOS Elisabeth Monaghan JOUIR John Alexander My daughter, Caitlin, makes these every year and gives them to friends as Christmas and New Year’s presents. INGREDIENTS: ☐5 1/2-6 cups fl our ☐3 tsp baking powder ☐1 tsp salt ☐1 cup granulated sugar ☐2+ tsp anise seed ☐1 lb. (6 cups) shortening or lard ☐2 eggs ☐¼ cup brandy ☐¼ cup sugar + 1 tbsp cinnamon (mix together for sprinkling on top of cookies) STEPS: 1. Heat oven to 350° F 2. In large mixing bowl, cream together shortening and sugar 3. Add eggs to mixture 4. In a separate bowl, mix together rest of dry ingredients: fl our, baking powder, salt, anise seed 5. Add dry mixture to large bowl bit by bit, mixing in brandy, until the dough is relatively stiff but still sticky 6. Roll dough thin and cut into star (or any) shapes 7. Place shapes on baking sheet and sprinkle with cinnamon/ sugar mixture 8. Bake at 350° for 15 minutes or until golden brown This is a dinner that I enjoy cooking for special occasions, which is why I call this “Jouir,” which is French for Enjoy! INGREDIENTS: ☐3 to 4 packages of oxtails. (I usually buy my oxtails at Safeway or King Soopers. You can also replace with potatoes or vegetables of your choosing.) ☐Instant rice (I prefer white rice) ☐Water ☐Seasoning STEPS: 1. Get out your medium sized crockpot, and of course, the oxtails. 2. Rinse the oxtails and trim off excess fat. 3. Place the oxtails in the crockpot. 4. Add water (but no more than half-way covering the oxtails) 5. Set the temperature to low and allow to cook for 8 hours. 6. Add seasoning to your taste (salt, pepper, red pepper, seasoning salt. 7. When the oxtails have about 15 minutes left to cook, add the instant rice to the crockpot. 8. Serve with a side salad, and enjoy this delicious dish! QUICKLY DISAPPEARING COOKIES Brian Augustine Makes 6 Dozen 1. MIX THE FOLLOWING UNTIL SMOOTH: ☐5 sticks butter ☐2 large eggs ☐2 tsp hazelnut oil (can be bought at Starbucks) ☐½ tsp nutmeg ☐½ tsp salt ☐2 tsp baking soda 2. ADD & MIX: ☐Add 6 cups oatmeal ☐2 tsp cinnamon ☐1½ cups packed brown sugar ☐1 cup regular sugar ☐6 cups fl our ☐+ ½ cup fl our for high altitude ☐ – ½ cup fl our for sea level 3. ADD & MIX UNTIL WELL DISTRIBUTED: ☐16 oz Chocolate chips ☐16 oz Peanut butter chips 4. BAKE & ENJOY! 1. Use tablespoon to put on cookie sheet 2. Bake at 350° for 8 to 10 minutes. Let cool. 3. Most important: hide until you want to eat them. They disappear quick. BEER TURKEY Jacob Marsh After you’ve seasoned your turkey, and before putting it in the oven, take an 18-oz can of beer (I use Fosters), and place it in the butt of the turkey, and cook the turkey in a roasting pan for the recommended amount of time. MOM’S ITALIAN MEATBALLS Raelene Johnson “FAST ACTION” BARS Rea Brown INGREDIENTS: ☐1½ cup carob ☐2 cup almond butter ☐½ cup maple syrup STEPS: 1. Combine the ingredients in a microwavable bowl 2. Place the bowl in the microwave and cook 1 minute or until melted 3. Remove the bowl and stir the melted mix until it’s a solid color 4. Spray a 9x14 pan with non-stick spray or butter or oil 5. Pour mix into pan 6. Put pan in the freezer and freeze for 20-30 minutes 7. Cut the frozen bars into squares 8. Eat and enjoy! PEAS WITH CREAM CHEESE SAUCE Lanie Lee Cook’s Mom, Denise Meyer INGREDIENTS: ☐8 oz plain cream cheese (you can substitute for a container of cream cheese and chives, sold in stores) ☐½ cup milk ☐1 tbsp fi nely chopped fresh chives ☐1 tsp lemon juice ☐½ tsp garlic salt ☐15 oz canned peas STEPS: 1. Stir cream cheese and milk over low heat ‘til smooth. 2. Stir in rest of ingredients. Mix in canned peas. 3. Optional - garnish with more chives, fresh chopped parsley and/or paprika. INGREDIENTS: ☐4 slices dry bread or cereal ☐1 pound ground beef ☐2 eggs ☐½ cup grated Romano cheese ☐2 tbsp chopped parsley ☐1 clove garlic, minced ☐1 tsp salt ☐dash of pepper STEPS: 1. Soak bread in water 2 or 3 minutes, then squeeze out moisture 2. Combine soaked bread with remaining ingredients, mixing well 3. Form into small balls 4. Brown slowly in 2 tbsp hot oil 5. Add to sauce 6. Cook 30 minutes p hot oil December 2021 DENVER VOICE 5
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