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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.
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
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 home.com