These cookie cuts can be made either by hand or electric mixer.
1 cup margarine 1 three-ounce package cream cheese 1 cup sugar 1 egg, beaten 1 tablespoon lemon juice 1 teaspoon grated lemon rind 2½ cups flour 1 teaspoon baking powder 1 cup confectioner’s sugar 2 tablespoons lemon juice ½ cup chopped pecans
Blend together the margarine and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking powder sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8 to 10 minutes, or until lightly browned.
Blend the cup of confectioner’s sugar with the lemon juice. When the cookies are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4½ dozen cookies.
Take 1 fairly large head of cabbage (be certain the leaves are not torn). Loosen the leaves with a knife, wash them and place in a large pan. Pour boiling water over the leaves, cover and let steam to soften.
1 pound of ground round 1 small onion diced ½ cup uncooked rice, soaked for ½ hour in cold water 2 ounces tomato juice or tomato sauce thinned with water salt and pepper to taste
For the cooking utensil, 1 onion sliced, 1 medium can of sauerkraut, 1 tablespoon shortening, brown sugar and 1 small can of tomato sauce.
Make the cabbage rolls, line bottom of pan with onion and cover with a layer of sauerkraut. Sprinkle with a little brown sugar, salt and shortening. Place a layer of rolls in the utensil and add some tomato sauce. Repeat this procedure, except shortening, until all the ingredients are used. Cover with water and cook covered over low heat for two hours. This is delicious after it has been frozen.
8 lean pork chops 6 medium onions sliced paper thin 1 can tomato sauce, small 1 No. 2 can peeled tomatoes ¼ cup olive oil or butter ¼ teaspoon black pepper salt to taste 1 large cabbage (cut sauerkraut style)
Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sauté for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. Cook slowly for ½ hour. Add cabbage little at a time until all is used. Stir constantly. Cook until tender.