Cherry Macaroons
1 1/3 cups shortening
1 1/2 cups sugar
2 eggs
1 tsp. almond extract
3 1/2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 1/2 cups flaked coconut
1 cup maraschino cherries, chopped
In a mixing bowl, cream shortening and sugar. Add eggs and extract. Mix well.
Combine flour, baking powder, baking soda and salt. Gradually add to the creamed mixture.
Stir in coconut and cherries.
Dough will be very stiff.
Drop by rounded teaspoon size, two inches apart on greased baking sheets.
Bake at 375º for 10 to 12 minutes or until lightly browned.
Cool on wire rack.
Six dozen.
Sage Dressing Patties
1 medium onion, chopped
3/4 cup chopped celery with leaves
3 Tbsp. butter, divided
6 slices day-old bread, toasted and crumbled (three cups)
3/4 to 1 cup chicken broth
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
2 tsp. minced fresh parsley
2 tsp. minced chives
1/2 tsp. dried basil.
Sauté onion and celery in 1 Tbsp. butter until tender.
Add bread, broth and seasonings; mix well.
Shape into six patties.
In another skillet, melt remaining butter over medium heat. Cook patties on both sides until lightly browned.
6 servings.
