These recipes were contributed by Karon Shipman, a Mansfield resident, and originally appeared in the MansfieldNOW June 2015 issue.
Karon’s Breakfast Cookies
- Makes 3 dozen cookies.
- 1 1/2 cups all-purpose flour or white wheat flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 4-oz. container unsweetened applesauce
- 1/4 cup oil
- 3/4 cup brown sugar
- 1 egg
- 1 egg white
- 2 tsp. vanilla
- 2 cups rolled oats
- 1/2 cup chopped pecans
- 1/4 cup ground flax meal
- 3/4 cup chocolate chips
- Raisins or dried cranberries, to taste (optional)
- In a small bowl, mix flour, salt, baking soda, cinnamon and nutmeg.
- In a large bowl, mix applesauce, oil, brown sugar, egg, egg white and vanilla. Add flour mixture to wet ingredients. Mix together well.
- Stir in rolled oats, pecans, flax meal and chocolate chips.
- Using a cookie scoop, drop the dough on a greased baking sheet. Bake at 350 F for 10-12 minutes. Add raisins or dried cranberries if desired.
French Potato Salad
- 2 large white potatoes, cubed
- 2 Tbsp. rice vinegar or other mild vinegar
- 2 eggs boiled, chopped
- 1/4 cup red onion, chopped
- 1/3 cup celery, chopped
- 1/4 cup bell pepper, chopped
- 1/4 cup green olives, chopped
- 1/4 cup capers
- 1/4 cup olive oil
- 1 Tbsp. brown mustard
- Salt and pepper, to taste
- Boil potatoes over medium heat until tender; drain.
- Place hot potatoes in a large bowl; pour rice vinegar over them. Allow potatoes to cool.
- Add chopped eggs, all chopped vegetables, capers, olive oil and mustard to cooled potatoes. Mix together.
- Add salt and pepper to taste. Serve at room temperature or chilled.
Zucchini Cakes
- 2 medium zucchini, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1 jalapeño, seeded and finely minced
- 1 Tbsp. mayonnaise or plain Greek yogurt
- 1/2 cup breadcrumbs
- 1/3 cup shredded Parmesan cheese
- 1 egg
- 2 Tbsp. fresh basil, chopped
- 2 Tbsp. fresh thyme, chopped
- 2 Tbsp. fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 cup olive oil
- Clean and shred zucchini using a cheese grater. Place the shredded zucchini in a clean dishtowel and squeeze liquid out.
- Remove zucchini from the towel and mix with the next 10 ingredients in a large bowl. Add salt and pepper to taste.
- Using a 1/4 cup measuring spoon, place the mixture on a greased baking sheet and gently flatten each cake with your fingers. They will shrink when cooking, so there is no need to space them far apart.
- Drizzle the tops of the cakes with olive oil. Bake at 375 F for 10-12 minutes, or until slightly browned on the edges. Turn the cakes over and cook about 5 more minutes. Serve hot or at room temperature.
Bacon-wrapped Pork Tenderloin
- 1 lb. pork tenderloin
- Salt and pepper, to taste
- 1/4 cup fresh parsley, measured before chopping
- 1/4 cup fresh sage, measured before chopping
- 1/4 cup fresh thyme, measured before chopping
- 1/4 cup fresh rosemary, measured before chopping
- 5-6 slices thinly sliced bacon
- Toothpicks
- Season pork with salt and pepper. Finely chop the fresh herbs and cover the pork tenderloin with them.
- Wrap the bacon slices around the pork using the toothpicks to secure. Cook in a skillet over medium heat until the bacon begins to brown.
- Place the pork in a baking dish and cook in a 350 F oven for about 20 minutes, or until pork is cooked all the way through. Be sure to remove the toothpicks before serving.
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