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286 lines
12 KiB
Plaintext
286 lines
12 KiB
Plaintext
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Operation Cookie!
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**What is Operation Cookie?
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Operation Cookie is an effort by hundreds of people across the
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United States to relieve our soldiers in the Middle East. By
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baking and shipping a package of cookies, you can participate and
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brighten the days of our servicemen.
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**I thought no packages were being sent to the Mid-East! How are
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the cookies being transported?
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Since the U.S. Post is only shipping first class letters to
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the Gulf, Sgt. Bill Sankey of the 2nd Command Communications
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Group has offered to airlift a planeful of cookies from Patrick
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Air Force Base in Florida. Only packages marked "Official Pack-
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ages-Needed On Duty" are being allowed out through the U.S. mail,
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so special transportation is needed.
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**What kinds of cookies travel best?
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Small cookies without pointed edges are preferred. Moist
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cookies that will not crumble are ideal. Most bar, drop, and
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fruit cookies will travel well. Please do not make peanut butter
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cookies or chocolate chip cookies as the former will crumble and
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the latter will melt. Avoid fragile rolled cookies. Cookies
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need to withstand freezing temperatures as well as 150 degree
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heat. Cargo bays of military planes are not heated and things
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will freeze. After being unloaded, boxes may sit in the sun for
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awhile, so cookies will thaw or melt!
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Sending brownies is not recommended. Please do not send any
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cookies that contain alcohol or liquor, as they are illegal in
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Arab countries.
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It has also been suggested that you enclose the recipe, or a
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list of ingredients in case people are allergic to certain ingre-
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dients. They may also wish to bake the recipe at home if they
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are fond of it! You may also send a note of encouragement or a
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photo, but that is up to you.
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**How do I pack cookies?
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To prevent breakage, it is suggested that you wrap cookies
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"back to back" with wax paper or plastic wrap. These can be
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placed in shoe boxes, clothes boxes, gift boxes, coffee cans, or
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any other suitable container. Another way to prevent crumbling
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is to stack the wrapped cookies between two of the styrofoam
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trays that meat is sold on and secure. Pack the individual
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containers in a HEAVY, wax-paper lined box. Foil-lined corrugat-
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ed cardboard or fiberboard works best. Use newspaper or bubble
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wrap for filler. NOTE: Do not use popcorn as filler, as it will
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attract bugs! Shake gently to see if cookies are secure and do
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not rattle around. Add extra filler at the top. Tape the box
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with waterproof tape. Cover packing box with brown paper. Seal
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with waterproof tape. Do not tie with any kind of stirng, as it
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will jam on the U.P.S. conveyor belts. Write the address neatly
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on the box or an address label and cover with tape to prevent
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smearing.
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**Where do I send my packaged cookies?
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Send boxes to: Operation Cookie, c/o Sub-Trek I, 190 Malabar
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Road #119, Palm Bay West Center, Palm Bay, FL 32907. Shipping
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via U.P.S. or Federal Express is ideal. You may ship by U.S.
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Mail, but it is slow and costs much more.
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**What if I can't bake?
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You may choose to send store-bought cookies, but follow the
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above guidelines as to which cookies travel best. If you do not
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wish to send cookies, but still would like to participate, you
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can send letters to servicemen by writing to: Any Servicemember,
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Operation Desert Shield, SPO New York, 09866-0006. Many people
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have been slipping single-serving packages of powdered drink mix
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in their envelopes. Men are required to drink six gallons of
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water a day, and not all of it is fresh and clear. The drink mix
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helps a lot, they say.
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**When is the deadline for sending cookies?
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There is no real deadline as of yet. Cookies go out on a space
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available basis. As long as boxes keep arriving, they will be
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airlifted out. But send your packages soon to ensure delivery!
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Some Recipes For Cookies That Travel Well
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Peanut Butter Cookies
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1 cup Peanut Butter (chunky or creamy)
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1 cup Sugar (or 3/4 cup)
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1 Egg
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Mix together and drop by spoonfuls on ungreased baking sheets.
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Press with fork tines in an X shape on tops. Bake at 350F for 10
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minutes. Don't overbake! Since there is no flour in this re-
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cipe, cookies don't have a cakey quality.
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Arlene's Sugar Cookies
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1 cup Butter or Margarine
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1 1/2 cup Confectioners Sugar
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2 Eggs
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1 cup Sour Cream
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1 1/2 tsp. Vanilla
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4 1/2 cups Flour
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1 tsp Salt
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1 tsp Baking Powder
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1 tsp Baking Soda
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1/2 tsp Nutmeg
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Cream butter and sugar until light and fluffy. Add eggs and beat
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well. Add sour cream and vanilla and blend well. Sift dry
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ingredients together and add to sour cream mix. Chill for sever-
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al hours. Roll dough until 1/2 inch thick and cut off with
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cookie cutter (remember, round shapes travel best). Bake for 12
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minutes at 375F on lightly greased sheet.
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Rum (or Mocha) Balls
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2 1/2 cups Crushed Vanilla Wafers
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1 cup Confectioners Sugar
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1 cup Finely Chopped Walnuts
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2 TBS Cocoa
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3 TBS Karo Syrup
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1/4 cup Rum Flavoring or Coffee
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Mix dry ingredients together. Form well in center. Pour liquid
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ingredients into well. Stir dry ingredients into well. Dough
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should be a little sticky. Form into balls about size of a
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walnut. Roll in more confectioners sugar and let dry 2 hours
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before shipping. If dough is too moist, add more crushed
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cookies.
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Oatmeal Cookies
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1 cup Crisco
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1 cup Sugar
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1 cup firmly packed Brown Sugar
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2 Eggs
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2 cups all-purpose Flour
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1 tsp Baking Powder
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1 tsp Baking Soda
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1 tsp Salt
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1 1/2 cups uncooked Oats
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1/2 cup chopped Nuts
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(1/2 cup Raisins and 1 tsp Allspice are optional)
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Preheat oven to 350F. Cream Crisco and sugars in mixer. Add
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eggs one at a time, beating well after each addition. Combine
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flour, baking powder, baking soda, and salt. Add to creamed
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mixture; mix just until smooth. Stir in oats and nuts.
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Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350F
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for 8-12 minutes or until lightly browned.
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Makes 5 dozen.
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Raisin Oatmeal Drop Cookies
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Instant Mashed Potato Puffs
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1 cup firmly packed Brown Sugar
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1/2 cup granulated Sugar
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3/4 cup Shortening
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2 Eggs
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1/4 cup Water
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1 tsp Vanilla
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1 cup all-purpose Flour
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1 tsp Salt
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1/2 tsp Soda
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1 tsp Cinnamon
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1/2 tsp Cloves
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1 cup Raisins
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1 cup chopped Nuts
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3 cups quick-cooking Rolled Oats
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Heat oven to 400F. Prepare potatoes as directed on package for 2
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servings (1 cup); set aside. Cream sugars, shortening, eggs,
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water, and potatoes. Measure flour by dipping method or by
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sifting. Blend flour, salt, soda, and spices; stir in. Fold in
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raisins, nuts, and rolled oats. Drop rounded teaspoonfuls of
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dough on lightly greased baking sheet. Bake 10 minutes. Store
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in container with a tight fitting lid.
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Makes 5 dozen.
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Cardamom Cookies
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1 cup Butter
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2 tsp Baking Soda
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1 tsp ground Cardamom
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1/2 tsp Salt
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1/2 cup firmly packed Light Brown Sugar
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2 Eggs
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4 1/2 cups Flour
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2 tsp Cream of Tartar
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Cream butter and add baking soda, cardamom, and salt. Mix well.
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Blend in sugar. Beat in eggs. Sift together flour and cream of
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tartar and stir into butter mixture, blending well. Chill for 3-
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4 hours or overnight. Shape dough into 1/2 inch balls. Place on
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ungreased cookie sheets. Dip fork into flour and press each
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cookie in crisscross style. Bake at 350F for about 10 minutes.
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Makes 4 dozen.
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Gingersnaps
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3 cups Flour
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3 tsp Baking Soda
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3 tsp Ginger
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1/2 tsp Cinnamon
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1 cup Butter
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1 cup Sugar
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1/2 cup Molasses
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1 Egg
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Additional Sugar for sprinkling
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Sift flour, baking soda, ginger, and cinnamon together; set
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aside. Cream butter; add sugar gradually, beating until fluffy.
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Blend in molasses. Add egg and beat thoroughly. Add dry ingre-
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dients in thirds, mixing until blended after each addition. Drop
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by spoonfuls onto ungreased cookie sheets. Sprinkle generously
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with sugar. Bake at 350F for 10-12 minutes.
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Makes 4 dozen.
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Gingerbread from a Mix
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1 package (14.5 oz) Gingerbread Mix
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1/2 cup Water
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1/2 cup Nuts
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1 cup Candied Fruit
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Heat oven to 375F. Mix gingerbread and water. Stir in candied
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fruit and nuts. Drop by teaspoonfuls onto lightly greased cookie
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sheet. Bake 10-12 minutes.
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Makes 3 dozen
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NOTES: Use raisins, currants, dates, figs, or a combination
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instead of candied fruit. Dromedary Gingerbread Mix works well.
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Joe Froggers
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2 1/2 cups sifted Flour
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1 1/2 tsp Ginger
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1 tsp Baking Soda
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1 tsp Salt
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1/2 tsp Ground Cloves
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1/2 tsp Nutmeg
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1/2 cup Shortening
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1 cup Sugar
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1 cup Light Molasses
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Sift together first six ingredients. Cream shortening and sugar
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well and beat in molasses. Add dry ingredients and stir until
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well mixed. Wrap and chill dough well. Roll out half of the
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dough at a time to a 1/4 inch thickness on lightly floured board
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(keep remaining dough in refrigerator until ready to use).
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Arrange cookies on lightly greased baking sheet and bake at 350F
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for 10 minutes or until done. Cool on baking sheet 1-2 minutes
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or until set. Remove from baking sheet with wide spatula and
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cool on wire rack. Store in airtight container.
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Makes 3 dozen.
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Cherry Winks
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1 cup Sugar
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3/4 cup Shortening
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2 Eggs
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2 TBSP Milk
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1 tsp Vanilla
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1 cup chopped Nuts
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1 cup chopped Dates
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2 1/4 cup Flour
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1 tsp Baking Powder
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1/2 tsp Salt
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1/2 tsp Soda
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Crushed Cornflakes
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Maraschino Cherries
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Cream shortening and sugar. Add eggs, milk, vanilla, nuts, and
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dates. Sift and add dry ingredients. Form balls the size of a
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walnut. Roll in crushed cornflakes. Flatten slightly and top
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with half of maraschino cherry. Bake at 375F for 10-12 minutes.
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