Mrs. Fields Chocolate Chip Cookies

1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips

Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.

Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen

Substitutions

 

Metric Conversion Chart for Cooking

Volume Measurements (dry)
1/8 tsp. = 0.5 mL
¼ tsp. = 1 mL
½ tsp. = 2 mL
¾ tsp. = 4 mL
1 tsp. = 5 mL
1 Tbsp. = 15 mL
¼ cup = 60 mL
1/3 cup = 75 mL
½ cup = 125 mL
2/3 cup = 150 mL
¾ cup = 175 mL
1 cup = 250 mL
2 cups = 1 pin = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L

Volume Measurements (liquid)
1 fl. oz. = 2 Tbsp. = 30 mL
4 fl. oz. = ½ cup =125 mL
16 fl. oz. = 2 cups =500 mL

Weight (mass)
1 oz. = 30 g
4 oz. = 120 g
8 oz. = 225 g
16 oz. = 1 pound = 450 g

Baking Pan Sizes
8 x 8 square = 2 L
9 x 13 rectangle = 3.5 L
8 x 1 ¼ pie plate = 750 mL
1 quart dish = 1 L

Oven Temperatures
250* F = 120* C
300* F = 150* C
350* F = 180* C
400* F = 200* C

Homemade Taco Seasoning Mix

2 tsp. dry onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced dry garlic
1/4 tsp. dried oregano
1/2 tsp. cumin

Instructions for Homemade Taco Seasoning Mix
Mix! If adding to ground beef, add 1/2 c. water and simmer 10 minutes.

Hawaiian Haystacks

1-2 cans Cream of Chicken Soup (add about half as much water as soup)
1 can cooked chicken (if you want to do it the easy way, or you can cook some frozen chicken breast)
grated cheddar cheese
chopped green onions
sliced black olives
shredded coconut
chow mein noodles
rice
spices to taste
cubed pineapple

This recipe isn't a very exact science. You can add pretty much however much of whatever you want. I cook our rice in a rice maker (you could also do minute rice in the microwave), cook the cream of chicken soup and chicken in a saucepan, and add oregano, onion powder, a little garlic powder, and/or whatever else I'm in the mood for. The chicken soup goes over the rice, and you add the cheese, chow mein noodles, veggies, coconut, and whatever else you want on top. YUM!

Taco Casserole

2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes

Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.

Chicken Enchiladas

2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)

Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.