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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Orange White Chocolate Cookies

1/2 cup margarine
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2-3 tsp grated orange peel
1 tsp vanilla
2 1/2 cups flour
3/4 tsp soda
1/4 tsp baking powder
1/2 tsp salt
2 cups white chips (or semi-sweet)
1 cup Craisins (optional)
1 cup chopped nuts (optional)

Cream butters and sugar, beat in egg, orange peel and vanilla. Stir in dry ingredients and chips. Drop by spoonfuls on lightly greased cookie sheets.

Bake at 350° for about 8 minutes.


Drusilla's Health and Wellness Recipe
Fresh Corn and Cilantro Salad

2 1/2 cups fresh corn kernels (about 5 ears)
3/4 cup finely chopped scallions with some green
3/4 cup chopped red or green bell pepper
1 1/2 teaspoon minced peeled fresh ginger
Olive oil-flavored cooking spray
1/3 cup fresh chopped cilantro or parsley
2 tablespoons red wine vinegar
1 teaspoon minced seeded jalapeño pepper, optional
2 tablespoons extra-virgin olive oil
Pinch each of salt and black pepper

Combine the corn, scallions, bell pepper ginger and garlic.

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill. Yield: 4 servings (serving size: 3/4 cup)

Nutrition Facts per serving: 130 calories, 4g Total fat, 24g carbohydrate, 4g dietary fiber, 93mg sodium, 21mg calcium, 4g protein

Cooking Tips

Freezing orange zest—Every time we eat an orange, I zest it first. Then, I measure out teaspoonfuls of the zest, dump them onto a small plastic lid, and pop them into the freezer. After about an hour, I take them off the lid and place them into a small freezer container. Then, every time I need orange zest, I just grab the container and pull out however many teaspoons I need. They defrost really quickly and it is so simple! From

Freezing cilantro—To freeze, wash and drain whole sprigs, then pat dry with paper towels. Place a few sprigs at a time into small plastic freezer bags and freeze. Or chop cilantro and freeze in ice cube trays. Place a tablespoon in each section, cover with water and freeze. That way, you can easily add just the right amount to your favorite recipe. If you do decide to try drying cilantro, tie bunches at the stem ends and hang them upside down, away from direct sunlight. From Tasteof

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