Recipes of the Month

The public library in Bonham, Texas has a romance author event every February. Authors introduce themselves and participate in a roundtable discussion, followed by questions from attendees, and then the fun begins. The library ladies provide a wonderful pot luck luncheon for all the authors, giving everyone a chance to eat and chat in a relaxed environment. Author Kay Sisk of Bonham is one of the organizers of the romance author event every year, and for that, all of us who have particpated thank you, Kay!

Sue Smith of Bonham prepared a unique and delicious "salad" one year and I asked her for the recipe. I'm not sure where the recipe originated, but probably with the company who makes Rice-A-Roni. Don't let the name or the ingredients fool you - this is really delicious, especially on a hot summer day, served with a green salad, fruit, muffins, and perhaps a hearty dessert.

Sue Smith's Cold Rice and Artichoke Salad

1 box chicken flavor Rice-A-Roni, prepared per directions and cooled completely
6 green onions, white and light green parts, chopped thin
1 jar artichoke hearts (I use 1 can of water-packed artichoke hearts, drained) quartered or chopped
1 cup mayonnaise
1/4 teaspoon (or more to taste) curry powder
Optional: 1 cup diced grilled chicken or 1 large can chicken breast, drained
Optional: red peppers, green peppers, olives, pimento, etc. may be added to your taste

Mix all ingredients together, chill and serve. Keeps well for several days in refrigerator.

Here's my mother's sugar cookie recipe, which would make a nice dessert with a salad lunch or dinner since you'll want to eat lots of them! My mother always made these cookies in her yellow ware bowl, which my nephew now has in Louisville, KY. I found one just like it at an antiques store and it makes me feel as if I'm still in my mother's tiny kitchen, making these cookies.

Virginia Chancellor's Sugar Cookies

1 cup shortening
2 cups sugar
1/4 cup milk
3 eggs
4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla

Preheat oven to 400 degrees. Cream shortening and sugar in a large bowl. Add eggs and cream again. Add milk. Sift together dry ingredients and add to shortening/sugar/egg/milk mixture. Add vanilla and stir again. Drop by teaspoons on a greased cookie sheet. Add "sprinkles" if desired. Bake only until light brown on the edges; the cookie should be pale and spongy in the center when tested.