In the Kitchen With Karon Shipman

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)
  1. In a small bowl, mix flour, salt, baking soda, cinnamon and nutmeg.
  2. In a large bowl, mix applesauce, oil, brown sugar, egg, egg white and vanilla. Add flour mixture to wet ingredients. Mix together well.
  3. Stir in rolled oats, pecans, flax meal and chocolate chips.
  4. 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
  1. Boil potatoes over medium heat until tender; drain.
  2. Place hot potatoes in a large bowl; pour rice vinegar over them. Allow potatoes to cool.
  3. Add chopped eggs, all chopped vegetables, capers, olive oil and mustard to cooled potatoes. Mix together.
  4. 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
  1. Clean and shred zucchini using a cheese grater. Place the shredded zucchini in a clean dishtowel and squeeze liquid out.
  2. Remove zucchini from the towel and mix with the next 10 ingredients in a large bowl. Add salt and pepper to taste.
  3. 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.
  4. 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
  1. Season pork with salt and pepper. Finely chop the fresh herbs and cover the pork tenderloin with them.
  2. 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.
  3. 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.