Dame Coinpenny’s Cookbook

Silver Doorway #1: A Gnome Away From Home

Mouse Pot Pie

• 1 pound ground beef
• ½ medium sweet onion, chopped fine
• ½ teaspoon salt
• dash pepper
• 2 tablespoons flour
• 1 small can mushroom stems and pieces
• 1 can condensed cream of mushroom soup
• 2 cups frozen corn (or frozen peas and carrots)
• 1 cup Bisquick ™ baking mix
• ½ cup milk
• 1 egg

Saute the chopped onion in butter until soft. Remove from pan. Season ground beef with salt and pepper. Brown and drain grease from the ground beef. Return onion to pan, add 2 tablespoons flour. Stir to coat. Add can of mushrooms and liquid, and cream of mushroom soup. Add frozen vegetables. Mix well. Pour mixture into pie pan or small casserole dish.

In a bowl, mix Bisquick with ½ cup milk and I egg. Pour over the top of the other ingredients in the casserole dish or pie pan. Bake at 400 degrees for 25 minutes or until crust is fluffy and golden.

Mousewiches

• 1 can deviled ham
• 1 can deviled chicken
• 1 8-ounce package of cream cheese, softened
• ¼ cup green onions, diced fine
• 1 loaf miniature sourdough bread

Put cream cheese in a medium-sized bowl. Add deviled ham and chicken, and green onion. Stir well, or mix with blender on low speed until combined. Season to taste with salt and pepper. Spread on slices of bread, cut in half diagonally. Extra sandwich filling can be refrigerated. Serve with sweet pickles, fresh fruit, or chips.

Zingy White Chocolate Chip Cookies

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup soft butter
• 1 cup white sugar
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 2 large eggs
• 1 teaspoon vanilla
• 6 ounces ( ½ package) white chocolate chips
• 2 packets instant apple cider mix
• Oven: 375 degrees
• Baking time: 8-10 minutes

In large bowl, beat the butter until smooth. Add white and brown sugar. Mix until creamy. Add the eggs and vanilla, mix well. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add slowly to other mixture. Stir in white chocolate chips. Empty packets of cider mix into small bowl. Form dough into balls, roll in the cider mix, and place 2 inches apart on a greased cookie sheet. Press each ball until it is slightly flat on top. Bake in a 375-degree oven for 8-10 minutes.

Nutty Fruity Pottage

• 2 cups quick-cooking rolled oats
• ½ cup raisins
• ¼ cup dried cranberries
• ¼ cup chopped, dried fruit of choice - apricots, bananas, apples
• ¼ cup chopped walnut pieces
• ¼ cup slivered almonds
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• ¼ teaspoon nutmeg
• 4 cups water

Put the 4 cups of water into a large saucepan. Bring to a boil. Slowly add the other ingredients - oats, fruit, nuts, and spices - stirring constantly. Cook at high heat for 1 minute, stirring occasionally. Cover and remove from heat. Let stand for 3 minutes. Add milk, butter, or sugar to taste.

Creamy Orange Floats

• 1 two-liter bottle orange soda
• 1 two-liter bottle cream soda
• 1 container vanilla ice cream
• 1 container orange sherbet
• 1 package jelly-candy orange slices

Pour ½ cup orange soda and ½ cup cream soda into a tall glass. Add 1 scoop each of vanilla ice cream and orange sherbet. Poke an orange candy onto the rim of the glass. Serve promptly with a straw and a long spoon.