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Tea Cookies
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1
cup butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs, beaten
1 teaspoon salt |
1 cup vegetable oil
2 teaspoon vanilla
4 cups plus 4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar |
| Cream butter and sugars. Add eggs and salt. Beat
well. Beat in oil and vanilla. Sift dry ingredients together and mix in. Makes
a very soft dough. Drop by scant teaspoons onto ungreased cookie sheet. Oil
bottom of a glass -- dip into a dish of sugar -- flatten cookies on pan. (One
oiling will do -- the oil in the cookies will take care of it). Dip in sugar
before every cookie.
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| Bake for 8 minutes at 350°. Makes 7 dozen. Store
tightly covered. |
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The Casserole
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2 sticks of butter or margarine, melted
15 slices of white bread
3 cups diced cooked ham (I use deli ham)
2 cups shredded cheddar cheese |
1/2 teaspoon salt
1/2 teaspoon black pepper
6 eggs, beaten
3 cups Half n' Half |
| Brush both sides of bread slices with
melted butter. Cut bread into small cubes. In a large bowl, combine
bread with all other ingredients. Stir well. |
| Pour into a greased 13 x 9 x 2 inch baking
pan. Cover and refrigerate overnight. |
| Put into a cold oven and bake, uncovered,
at 350° for 1 hour or until golden. |
| Let stand for 10 minutes. Cut into large
squares to serve. Makes 6-8 servings. |
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