World Famous Recipes gathered in one place to make it easy for you to get the correct information to make for your family, a special occasion or just to try something different!
 

If you absolutely want the best Chocolate Chip Cookie recipe, here it is. This one has been passed down from my Grandma to my Mom, and to me. It's more of a cake like cookie compared to the hard type, but once you try it, you won't go back! 

Ingredients:

1/2 Cup Shortening or Butter
1 Cup Condensed Milk
1 Cup Brown Sugar
2 Eggs
1/2 Cup White Sugar
1 tsp. Vanilla
2 3/4 Cup Flour
1 package Chocolate Chips
1/2 tsp. Baking Soda
1/2 Cup Nuts(your choice)
1 tsp. Salt

Preparation:
           
Sift flour, baking soda, and salt together, set aside.

Cream the shortening or butter, white and brown sugar and condensed milk.

Add eggs and vanilla to creamed mixture.

Combine dry and moist ingredients together.

Note: because of the addition of condensed milk, mixture will be pliable.

Add chocolate chips and nuts, keep mixing.

Put mixture in the freezer for 1 1/2-2 hours, to thicken it up.

Note: We leave it in the freezer overnight (covered) as it makes a better cookie.

At this time, pre-heat oven to 375 deg. F.

Grease your cookie sheet, depending on type ( Teflon, Tin ). I only put a small amount on my sheet and only where the dough is going to be placed. I only do it the first time and don't repeat it because it promotes burning the bottom of the cookies. 

Using a tablespoon ( the old ones won't bend as easily ), I scoop up just enough dough to roll in my hands to make a golf ball size dollop.

Place 12 of these on sheet.

Bake for about 10-12 minutes, depending on your oven. Since this recipe makes your cookies more cake like, you'll have to experiment a little to find the right time frame to cook completely without burning.

Let stand for 3 minutes to harden before removing, place on wax paper for final set.

Makes about 6-7 dozen cookies.

Cream of Avocado Soup

Ingredients:

2 Large Avocados, peeled and diced

1 Tbs. Olive Oil

1 Tbs. Chopped Shallots

2 Cups Chicken Stock, chilled, fat removed

1 Tomato, peeled,seeded, and diced

1 Cup heavy Whipping Cream

Salt and Pepper

Freshly grated Nutmeg, if possible

Preparation:

Puree avocados in blender until smooth.

In a small saucepan or skillet, sauté chopped shallots in olive oil for 2-3 minutes, but do not brown them. Set aside and let cool.

In a large bowl, combine avocado puree with chilled chicken stock, whipping cream and shallots. Whisk until smooth.

Add salt, pepper and fresh nutmeg to taste.

When ready to serve, top each serving with diced tomato.

Serve chilled.

Serves 4

Green Chili

1 Large Onion 1 Large can Whole Green Chilies
1 Tomato, diced 1 Tsp. Garlic, diced
1 Tsp. Ground Cumin Cooked Beef ***
2 Beef Bouillon Cubes 1 Cup of Water
 

Preparation:

NOTE:

Cooked beef can be canned beef. Comes in #10 can, has no fat, bones and shreds easily. You will only need about 1/3 of it, the rest can be frozen for future use.

Sauté all ingredients until onions are translucent ( butter or oil is optional if you are using a non-stick pan ).
Add cooked beef, pulled apart ( shredded ).
If you are using the canned beef, include the water that it is packed in, it has more flavor..
Add 1 cup water and 2 beef bouillon cubes.
Bring to a boil.
Thicken with flour and water.
Salt and pepper to taste.

 
Cooking Tips
 
Use two egg whites in place of each whole egg in most quick breads, cookies and cakes.
A ranch dressing seasoning packet, horseradish, garlic or other fresh herbs can give your mashed potatoes a boost. Try mashing them with evaporated milk or skim milk.
Cooking sweet potatoes in orange juice adds a natural sweetness and great flavor. Look for red yams or dark orange sweet potatoes because they have more flavor, color and moisture. Add small amounts of vanilla, cinnamon or nutmeg for flavoring.
Use three tablespoons of cocoa powder in place of each ounce of baking chocolate. If fat is needed to replace the fat in baked goods, use one tablespoon of a vegetable oil.
Use low fat milk to make sauces. Condensed skim or low fat milk will provide more body.
Use applesauce or pumpkin puree as a tasty margarine substitute for stuffing's. Just reduce the amount of water.