Chicken Vegetable Soup (Aunt Diane)

28 oz can of low sodium diced tomatoes, undrained 

2 Cups low sodium, reduced-fat chicken broth 

1 C Frozen Corn 

2 Ribs Celery, copped 

6 oz can tomato paste 

1/4 c. dry lintels, rinsed 

1 T. Worcestershire sauce 

2 t. dried parsley flakes 

1 t. dried marjoram 

2 cups cooked chicken breast (chopped or shredded {diane shredded it}) 

Combine all ingredients in slow cooker except chicken. Cook on low for 6-8 hours and put chicken in at end of cooking time.

Grandma Mildred Ruth Snyder's Peanut Butter Cookies

 Cream together:

½ c. butter 

½ c. peanut butter

½ c. sugar

½ c. brown sugar 

1 egg

 

Add to above and mix well:

1 ¼ c. flour

¾ t. soda

½ t. baking powder

¼ t. salt

 

Roll into balls and place on greased cookie sheet.  Flatten with fork

Bake 375 deg for 10-12 minutes.

Grandma Mildred Ruth Snyder's Molasses Ginger Cookies

This was my Grandmother Snyder's cookie recipe that we all loved. She would put them in a tin box lined with wax paper in the fridge and they always stayed soft and yummy. 

Cream:

1 c. shortening

1 c. brown sugar

 

Add and stir well:

1 c. molasses

 

Mix then add to above:

1 c. buttermilk

2 t. soda

 

Sift together and add to above:

3 c. flour

1 t. salt

1 t. ginger

1 t. cinnamon

 

Add: 1 T. vinegar to above

Add: 1 ¾ c. - 2 c. more to above, but keep a soft dough, do not let it get dry.

 

Cover and chill for a few hours or overnight.

Roll small amount of dough at a time (keep rest chilled in refrigerator, cut with cookie cutters.  Place on greased baking sheet. Sprinkle with sugar if you want. 

 

Bake 350 deg. for 8-10 minutes. Make sure you cook them all the way done or otherwise they will be really chewy.