With all of the festivities and food and baking, I wanted to share a recipe from a wonderful cookbook. One of my favorite cookbooks ever - and one that is especially helpful at this time of year (well, always, actually) is the More-With-Less Cookbook. This treasure of recipes produced by the Mennonite Central Committee "in response to to world food needs" was first printed in 1976 and has been updated in recent years. The book not only has great recipes, but nearly horrifying statistics about the American diet. However, never fear! There are also chapters about Eating with Joy and menu planning, making breakfast cereals, beans, and I even remember a demonstration when I was in church youth group about using 1 chicken to make 3 meals plus petfood and oil for use in bread baking. Recipes for homemade bread, crackers, ketchup, pickles, clay dough, children's paste, flavored teas, laundry detergent and international dishes are all included.
So how does this fit in with the holidays that seem to be surrounding us? First, the More-With-Less Cookbook highlights recipes that are TIME SAVING. Second, they have a variety of recipes that include instructions for helping children learn to cook and experience food. Third, they have wonderful recipes for desserts that are high in protein and can substitute as a meal.
One of my favorite recipes from the book is a cookie recipe that combines the "cookie trinity" -- chocolate chip, oatmeal, and peanut butter. What more could you want?
Here ya go!
Makes 6-8 dozen
Bake 375 degrees for 10 minutes
1 c. shortening (may use half margarine and half lard)
1/4 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
2 c rolled oats
1-2 c chocolate chips
1 c chopped nuts (optional)
Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 375 for about 10 minutes.
Hmmmm. Homemade corn chips. I'll have to remember that for the Superbowl party....OOOOOoooohhhh! Orange Eggnog popsicles....