¼ C. shortening (like Crisco)
¼ C. butter or margarine
¾ C. sugar
1 egg
½ tsp. lemon extract
½ tsp. grated lemon peel
1 ¾ C. flour
¾ tsp. cream of tartar
¾ tsp. soda
1 C. raisins

Preheat oven to 350. Put parchment paper on cookie sheets or spray them. Cream the shortening, margarine and sugar, and then mix in the egg and extract. Stir the dry ingredients together and blend into the dough, adding the raisins last. Roll into 1” balls and place on the cookie sheets—press in a criss-cross design with a fork dipped in sugar. Bake 8-10 minutes. Makes about 3 doz.

Makes 11 or 12

1 C. flour
¾ C. yellow cornmeal
¼ C. sugar
1 T. baking powder
1 tsp. cinnamon
¾ C. mashed ripe banana (about 2 bananas)
½ C. milk
½ C. vegetable or canola oil
1 egg

Preheat the oven to 350. Spray your muffin pan or prep paper muffin cups. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and cinnamon. In a measuring cup, mix the milk and oil with the egg until blended. Stir liquids and mashed banana into the dry ingredients until well moistened. Divide the dough into the muffin cups and bake about 10 minutes, or until the tops are just firm—don’t overbake! These freeze well.

1 lb. bulk Italian sausage OR low-fat Italian turkey sausage
1 large onion, chopped
1 46-oz. can tomato juice
2 large cans diced tomatoes with Italian herbs
2-3 pkg. frozen vegetables (Italian, Fiesta mix, chopped spinach, peas, chopped broccoli, etc)
Canned, rinsed beans (like pintos or reds) if you like
2-3 large bay leaves
4-6 chicken or beef bouillon cubes and/or can of chicken broth
Salt, pepper, garlic powder, Italian seasonings and dillweed to taste
Water to suit (probably a quart or so)
1 1/2 C. small pasta like ditalini or shells

In a large soup kettle/Dutch oven, brown the sausage with onion until no longer pink. Drain on paper towel, and break into smaller pieces. Discard grease in the pot–then put the meat and onions back in, along with the veggies, juice and seasonings (you might want to cut some of the frozen veggies smaller). Simmer at least 30 min., so veggies get cooked, stirring occasionally and adding water to allow room for the pasta to expand. Add in the pasta and simmer another 15-30 minutes. Remove bay leaves and serve. Freezes well.

Hint: the secret to this soup is seasoning the liquid! Don’t be afraid to add lots of garlic powder and especially the dillweed, which brings out a richer tomato taste.