Brown Eye Susans

This is a favorite from early days!! Probably 70's/early '80s.

1 Cup butter

3 Tbsp sugar

1 tsp almond extract

2 cups flour

Set oven to 375.  Grease cookie sheet or set with parchment.  

Combine butter, sugar, and almond extract.  Add flour and work together until it makes a soft dough.  Roll dough into balls the size of walnuts.  Put them on cookie sheet and press down with thumb (pat level so they're about 1/4 - 12 inch thick.  Bake 10 minutes.  Cookies whould be light o top and barely brown on bottom.  Frost when completely cool.

Frosting:

1 cup confectioners sugar

2 T coco

2 T hot water

1 tsp vanilla

Sliced almonds for top of cookie

(original recipe: 3/4 tsp vanilla, 3 T cocoa powder, 1 1/2 C confec sugar, 3 T hot water)

Mix first 4 ingredients, let cool slightly.  Put drop of frosting on cookie, and add sliced almond on top

Korean Cod Jeon Sliders (Pan-Fried Cod Sliders)

 

INGREDIENTS

• 1 tablespoon low-sodium soy sauce
• 1 teaspoon white vinegar
• 1 ½ teaspoons toasted sesame oil
• ½ cup mayonnaise
• 3 tablespoons all-purpose flour
• 1 large egg, beaten
• 8 ounces center-cut cod fillet, cut crosswise on a diagonal into 8 (1/2-inch-thick) slices
•  Kosher salt and black pepper
• 2 tablespoons safflower or canola oil
• 2 scallions, halved lengthwise and thinly sliced on a diagonal (about 1/2 cup)
• 1 packed cup tender baby greens (such as mesclun, oak or butter lettuce)
• 8 Hawaiian sweet rolls, split
•  Sliced dill pickles, for serving

Ingredient Substitution Guide

PREPARATION

1. In a small bowl, combine soy sauce, vinegar and 1/4 teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1 1/4 teaspoons sesame oil; set aside.
2. Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.
3. In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.
4. Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.

Zucchini Garlic Bites

Ingredients

1 cup zucchini grated and drained well

1 egg

1/3 cup breadcrumbs

1/4 cup Parmesan cheese grated fine

1 clove garlic grated fine

2 tablespoons fresh chives chopped

1 tablespoon fresh parsley chopped

1 teaspoon fresh basil chopped

1 teaspoon fresh oregano chopped

pinch of salt and pepper

tomato sauce for dipping

Instructions

Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.

Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.

In a medium bowl, combine all of the ingredients and mix well.

Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.

Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.