Readers Find Missing Cookie Recipe

Dear Tina: I have a Better Homes and Gardens cookbook from 1965 and it’s missing a mostused page that had a roll-out cookie recipe. The one ingredient that would let me know it is the exact recipe is orange peel. Is there any way you could track this down for me? - Linda, Spokane

Dear Linda: I asked readers who had the book to send a copy of that recipe, and I received several replies. I believe this is what you were looking for, and thanks to all of you who responded.

Sugar Cookies

From the “Better Homes and Gardens Cookbook,” 1965 edition.

2/3 cup shortening

3/4 cup sugar

1/2 teaspoon grated orange peel

1/2 teaspoon vanilla

1 egg

4 teaspoons milk

2 cups sifted all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

Thoroughly cream shortening, sugar, orange peel, and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Chill 1 hour.

On lightly floured surface, roll inch thick. Cut into desired shapes. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes. Cool slightly; remove from pan. Cool on rack. Decorate as desired.

Yield: 2 dozen cookies.

Nutrition information per cookie: 116 calories, 6 grams fat (47 percent fat calories), 1 gram protein, 14 grams carbohydrate, 9 milligrams cholesterol, less than 1 gram dietary fiber, 58 milligrams sodium.

Dear Tina: Do you have a Thai peanut sauce recipe or any peanut sauce recipes used in Oriental dishes? Thank you. - Mariem, Spokane.

Dear Mariem: Here’s a recipe for a peanut sauce that you can use with several Asian dishes. It’s a great sauce that you can keep in the refrigerator for up to a week. Coconut milk, curry paste and fish sauce are available at Asian markets, gourmet stores and some supermarkets; you can substitute soy sauce for fish sauce, but the flavor will be different.

Peanut-Coconut Milk Dipping Sauce

From “Pojanee Vatanapan’s Thai Cookbook” by Linda Alexander (Harmony Books, 1986).

1-1/2 cups unsweetened coconut milk

1 tablespoon red curry paste

1/2 cup unsalted chunky-style peanut butter

1-1/2 tablespoons white vinegar

2 tablespoons sugar

1 tablespoon fish sauce (or 2 teaspoons soy sauce)

Heat cup coconut milk in a saucepan. Add the red curry paste and stir until the mixture is pale amber and a coating of oil appears on the surface. Add the peanut butter, vinegar, sugar, fish sauce and remaining coconut milk. Continue cooking, stirring, for 8 to 10 minutes, or until the sauce has thickened slightly. Allow the sauce to cool slightly and serve.

The sauce may be prepared a week in advance, refrigerated and reheated when you are ready to serve it.

Yield: 4 servings.

Nutrition information per serving: 231 calories, 17 grams fat (66 percent fat calories), 9 grams protein, 15 grams carbohydrate, 3 milligrams cholesterol, 3 grams dietary fiber, 389 milligrams sodium.