3 : c Chicken stock/broth
1 : /2 c Peeled, seeded, chopped
Tomatos : Tomatos
1 : md Chopped onion
1 : Bay leaf
Salt : Salt to taste
Pepper : Pepper to taste
1 : Pinch sugar
24 : oz Cream cheese
2 : tb Mayonnaise; the real thing
ds : ds Tabasco
1/4 : c Green onions; minced
1/4 : c Celery; coarsely chopped
ds : ds Paprika
Salt : Salt and pepper, to taste
1 : cn Black olives; finely
-chopped : -chopped (16 oz. can)
1/2 : lb Crabmeat; flaked
1 : Nacho cheese flavor doritos
1/4 : c Plain yogurt
1/4 : c Soft tofu, diced
1 : ts Lemon juice
1 : ts Lemon zeste
1 : tb Honey
1 : c Seafood salad; purchased at
-a : -a delicatessen
1 : ts Curry powder
1 : Cucumber
1/2 : ts Salt
1 : tb ( /4 T) soya sauce
1 : tb ( /4 T) wine vinegar
1 : tb ( /4 T) caster
0: Preparation Time: 20 Minutes Bake Time: 8 to 9 Minutes 1
1: Heat oven to 375 F
2: 2
3: Combine Butter Flavor Crisco, brown sugar, milk and vanilla in large mixing bowl at medium speed of electric mixer until well blended
4: Beat in egg
5: 3
6: Combine flour, salt and baking soda
7: Beat into creamed mixture at low speed until blended
8: 4
9: Stir in walnuts, chocolate chunks, white chocolate baking pieces and milk chocolate chips
10: Drop 2 level measuring tablespoonfuls of dough into a mound for each cookie
11: Place 3 inches apart on ungreased baking sheet
12: 5
13: Bake at 375 for 8 to 9 minutes ( cookies will appear moist )
14: Cool 2 minutes on baking sheet
15: ( Hint: Do not overbake
16: Cookies continue to bake during 2 minute cooling time on baking sheet
17: ) Remove to cooling rack
18: Makes 2 dozen 3 inch cookies
19: Source: Butter Flavor Crisco Cookie Collection, page 27
20: Shared by: David Knight File ftp://ftp
21: idiscover
22: co
23: uk/pub/food/mealmaster/recipes/mmcrisco
24: zip