Cream of Mushroom Soup

1 cup (about ¼ pd.) mushrooms
2 Tbls. chopped onion
2 Tbls. butter
2 Tbls. all-purpose flour
2 cups chicken broth, brown stock or beef broth
1/2 cup light cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
   
Slice mushrooms through cap and stem; cook with onion in butter for 5 minutes. Add flour and blend; add stock. Cook and stir till slightly thickened. Cool slightly; add cream and seasonings. Heat through; serve at once. 

Makes 4-6 servings.

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Shrimp Stir- Fry

1-1/2 cups broccoli florets
1 small green pepper, cut in strips (julienned)
A few strips of red pepper or more green pepper
1 or 2 Tbls vegetable oil
1 lb. uncooked shrimp, peeled and de-veined
1 Tbls. cornstarch
2 tsp. brown sugar
1 tsp. ground ginger
1 cup orange juice
1/4 cup soy sauce
Hot cooked rice

Cook rice; 1 cup rice, 2 cups water. Cook slow for about 15 minutes stirring once or twice.

In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp and stir-fry until tender, about 4-6 minutes, until shrimp is pink (but don't overcook). Combine seasonings. Stir and add to skillet. Bring to boil. Stir and cook until thickened. Serve over cooked rice. 

Yields 3-4 servings. May have some left-over rice.

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Peanut Butter Cookies       
(This is an old recipe)

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups flour
2 tsp. 
Baking soda
1/2 tsp. salt

Cream shortening and sugars together, add eggs one at a time, stirring well. Add vanilla and peanut butter. Mix and stir flour mixed with the baking soda and salt. Add and stir one cup of flour in at a time. Drop tsp. of cookie mix on cookie sheet. Bake 350 D for 10-12 minutes; cool on sheet for a minute before putting on a rack to cool.

Makes about 3 dozen. Check after 10 minutes; cook longer if needed.

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Psalm 70:4  Let all those that seek thee rejoice and be glad in thee; and let such as love thy salvation say continually, let God be magnified.

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