Whirligig Cookies Preheat oven to 375 degrees Baking time 10 to 12 minutes. 1/2 cup shortening 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter, creamy 1 egg, unbeaten 1 1/2 cups all purpose flour, sifted before measuring 1/2 teaspoon soda 1/2 teaspoon salt 1 package (6 ounces) chocolate chips Cream the brown sugar, white sugar and shortening and peanut butter thoroughly. Add the egg, beat until light and fluffy. Sift flour with soda and salt. Add to egg mixture and blend well. Roll dough into an oblong shape 1/4 inch thick. Melt chocolate chips over boiling water. Cool slightly. Spread on rolled dough with spatula. Roll up like a jelly roll and chill. Slice 1/4 inch. Place on ungreased cookie sheet. Bake. Remove from pans to racks to cool. I would use parchment paper for easy removal. Makes about 3 doz. cookies. From the 1954 Betty Furness Westinghouse Cook Book Sue

Okay... So I mentioned my problems with appetizers... Same deal with first courses. You're going to have to forgive me -- what I'm posting bears a little resemblance to a salad, but I wanted to post something T&T, and I also think given that the meal is heavy overall, this is a nice light starter. Zucchini Carpaccio 2-4 small to medium sized zukes (depending on how many people you want to serve) Small container of whole milk ricotta 1/2 cup pine nuts, toasted One bunch fresh mint 1-2 lemons fresh ground pepper, coarse salt extra virgin olive oil With a vegetable peeler, peel zukes into many ribbons, peeling the long way. Arrange artfully onto small plates. Add small dollops of fresh ricotta on top. Chiffonade the mint, and sprinkle liberally over top. Add lots of fresh ground black pepper and coarse salt, then squeeze fresh lemon juice on top and drizzle with good extra virgin olive oil. Finish with a healthy sprinkling of the toasted pine nuts. Emily

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.

This is a nice side dish with roast beef or roasted chicken Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing Makes: 4-6 servings Prep: 15 mins. Bake: 44 mins 1 ½ lb. fingerling potatoes* 1 ½ tbsp. olive oil, divided 1 tsp. salt divided ¾ tsp cracked pepper, divided ½ lb tiny green beans (haricots verts) Creamy tarragon dressing 1. Preheat oven to 425 degrees. Cut fingerlings in half lengthwise and place in a large bowl. Toss with 1 Tbsp olive oil, ½ tsp salt and ½ tsp pepper. Place potato halves, cut sides up, in a jelly-roll pan. Toss green beans with remaining ½ tbsp oil, ½ tsp. salt and ¼ tsp pepper and place in another jelly-roll pan. 2. Bake potatoes at 425 degrees for 30 to 32 minutes or until tender and browned. Remove from oven, and let potatoes stand in pan. 3. Bake green beans at 425 degrees for 12 min. 4. Arrange green beans round roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing. *1 ½ lb small red potatoes, halved may be substituted with a bake time of 35 minutes. 1 ½ russet potatoes, quarted may be substituted with a bake time of 40 minutes. Creamy Tarragon Dressing: Makes: about ¾ cup Prep: 10 Min ¼ cup buttermilk 2 tbsp fresh lemon juice 1tsp sugar 1tsp Dijon style mustard ¾ salt ¼ tsp coarsely ground pepper ½ cup olive oil 2 tbsp finely chopped green onion 1 tbsp chopped fresh tarragon 1. Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in olive oil in a slow steady stream whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately or store in airtight container