Sugar Cookie Recipe

1 cup sugar

1 cup powdered sugar

1 cup butter

2 eggs

1 tsp vanilla

1 cup sour cream

5 cups flour

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 or 2 drops Almond extract (optional)

Mix together then put in refrigerator until cold, about an hour

Bake at 350 degrees for 8-10 min.

Frosting recipe:

4 oz cream cheese

1/2 cup butter

2 tsp vanilla

3 cups powdered sugar

Beat together until smooth

Quiche Lorraine

1 9-inch unbaked pie crust
1 cup shredded Swiss cheese
6 slices of bacon or ham, cut into pieces
3 eggs, slightly beaten
1 cup canned milk
2 green onions, sliced (optional)

Bake unpricked pie shell for 5 minutes at 425 degrees
remove from oven and arrange cheese, meat and onion (if desired) in bottom of shell.
In medium bowl combine eggs and milk. Pour evenly over cheese mixture. Bake at 325 for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Avgolemono (Greek Lemon Soup)

4 (14 oz. each) cans Chicken Broth
1/3 cup uncooked Orzo pasta or rice
2 eggs
1 1/2 lemons, juiced
salt and pepper to taste

Bring broth to a boil, add pasta or rice, reduce heat and simmer (covered) for 15 minutes. Remove from heat. In large bowl beat eggs until frothy. Continue beating and slowly add lemon juice in a small, steady stream. Gradually ladle hot broth in lemon-egg mixture, until bowl is full. Pour hot mixture back into soup pot. Bring soup to a simmer at medium heat until slightly thickened. Add salt and pepper. Serve.

Lettuce Wraps

4 Tablespoons soy sauce

4 Tablespoons brown sugar

1 teaspoon rice vinegar

3 Tablespoon vegetable oil

4 boneless, skinless Chicken breasts

1 small can water chestnuts, chopped

1 small can mushrooms, chopped

3 green onions, chopped

1 clove garlic, minced

You can either cook the chicken in a pan until done (about 10 minutes) or cook it in a George Forman grill until done. Remove from pan, cool, and chop into pieces no bigger than small peas. Keep the oil in the pan, heat and saute the onion and garlic for a minute, until tender. Mix the soy sauce, brown sugar and rice vinengar in a small bowl and add this and the chopped chicken, water chestnuts and mushrooms to the pan. Heat. Serve with lettuce cups. (I made the chicken mixture earlier in the day, when I had time and put it in the crock pot on "keep warm" setting until we were ready to eat it later in the day.)