06/18/2007

Cook's Corner

Farmers Market under way in Elk Rapids

The Elk Rapids Area Chamber of Commerce is offering its farm market series through mid-October. The markets start at 8 a.m. Fridays at the Chamber of Commerce building on U.S. 31 in Elk Rapids. For more details, call 264-8202.

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The 18th annual Tabasco Community Cookbook Awards is accepting entries through Sept. 28.

Cookbooks published for fund-raising purposes by non-profit organizations in 2006 and 2007 are eligible to enter. Winners will receive contributions to their favorite charities in the following amounts: first place, $2,500; second place, $1,000; and third place, $750. Six regional awards may also be awarded and will each receive $500.

Cookbooks that have sold more than 100,000 copies, regardless of when they were first published, are eligible for induction into the Walter S. McIlhenny Hall of Fame, which honors books considered classics in the field.

Each organization entering a book should submit four copies along with a completed entry form and documentation of how the proceeds will benefit worthwhile community projects. For an entry form and further awards details, visit www.TABASCO.com.

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The following recipe is from The Baltimore Sun Recipe Finder. The person who tested it said using the chocolate chips resulted in a cookie much like the classic Toll House version, but extra-good and crunchy with the addition of potato chips.

"I'm sure they would be equally delicious made with butterscotch chips or perhaps a combination of the two,” she concluded.

This recipe came from a reader in Indiana who received it from her aunt about 30 years ago.

Potato Chip Cookies

• 1 c. soft butter or margarine
• 1 c. granulated sugar
• 1 c. brown sugar
• 2 eggs
• 1 t. vanilla
• 2 c. flour
• 1 t. baking soda
• 2 c. crushed potato chips
• 1 (12-oz.) package chocolate or butterscotch chips
• 1 c. chopped nuts

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla. Blend in flour and baking soda, then add potato chips. Fold in the chocolate or butterscotch chips and nuts. Drop by rounded teaspoon on a buttered cookie sheet and bake for 10 to 12 minutes. Makes 3&1/2 to 4 dozen cookies.

Nutrition information per cookie (based on 4 dozen cookies): 147 calories, 2 grams protein, 8 grams fat, 4 grams saturated fat, 17 grams carbohydrate, 1 gram fiber, 20 milligrams cholesterol, 40 milligrams sodium

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This one also comes from the Recipe Finder. It's from a person in North Carolina who sent it in response to a request from a woman who wanted a recipe that the makers of Hidden Valley ranch dressing published for macaroni salad. This is described as having "a nice, creamy texture with just the right seasoning.”

Macaroni Salad

• 1 16-oz. box elbow macaroni
• 1&1/2 c. mayonnaise
• 1 1-oz. package Hidden Valley ranch salad dressing
• 2 T. sweet pickle relish
• 1 small onion, diced

In a large pot, cook macaroni until tender. Drain and cool slightly. In a large mixing bowl, combine mayonnaise and salad dressing. Stir until blended. Add cooled macaroni and fold together. Add pickle relish and onion and stir together. Store in an airtight container in the refrigerator for up to a week. Serves six to eight. (Suggestion: Add chopped hard-boiled eggs and diced celery.)

Per serving as presented (based on 8 servings): 538 calories, 8 grams protein, 35 grams fat, 5 grams saturated fat, 45 grams carbohydrate, 3 grams fiber, 16 milligrams cholesterol, 292 milligrams sodium

If you are looking for a specific recipe, have a cooking dilemma — or have solved one and want to pass on what you learned; had good (or bad) luck with a food product; or have other information of interest to fellow cooks, please send it to: Cook's Corner, Traverse City Record-Eagle, P.O. Box 632, Traverse City, MI 49685; call (231) 933-1452 or (800) 968-8273; or email: kgibbons@record-eagle.com.