RECIPES

ORIGINAL GIRL SCOUT COOKIES

1 C. Butter

1 C. Sugar

2 Eggs, well beaten

2 TBS. Milk

1 Tsp. Vanilla

2 C. Bread Flour

2 tsp. Baking powder

1/2 tsp. Salt

Cream butter and sugar. Add eggs, milk, vanilla and

flour which has been sifted with salt and baking

powder; mix well. Chill about an hour. Roll very thin and

cut out about the size of a baking powder can cover. Bake

at 425 for 8-10 Minutes until golden brown. Sprinkle

baked cookies with sugar.

Girl Scout Chicken Breasts

1 Chicken Breast, Skin and fat removed, per person

1 Envelope chicken or chickenleek cup-of-soup mix

powder per person.

4 oz. Frozen mixed vegetables of your choice per person

(corn, broccoli, red Pepper combination is good)

Oven Preparation:

Arrange desired number of chicken breasts in square of foil or oven proof casserole. Sprinkle with chickensoup mix then arrange frozen vegetables on top. Wrap in foil or cover casserole with lid or foil. Bake in 350-degree oven about 50 minutes or until chicken is done.

Girl Scout chicken gets its name from its origins as a dish to prepare on a campfire.

Camp Chili

1 lb. Hamburger

1 lb. Can Kidney or Red Beans

1 can tomato juice

salt and pepper to taste

1 chopped onion (or onion powder)

chili powder (to taste)

Brown and drain hamburger, add all other ingredients and simmer togeather

Serves 6-8

Good with Corn Bread or Crackers

Banana Creme Pie

1 baked pie shell

3 egg yolks

1 1/2 TBS. corn starch

3/4 C. Sugar

1 1/2 C. Milk

1/4 tsp. salt

1 TBS. butter

1 tsp. vanilla

2 medium bananas sliced

In a sauce pan, beat egg yolk. Mix in corn starch and sugar, milk, salt and butter. Cook slowly over medium high for 5-6 minutes. When it starts bubbling and is blended, put in vanilla. Cover with saran wrap and chill in refrigerator. Place layers of sliced bananas in pie shell cover with 1/2 chilled cream mixture. Place layer of cookies on mixture and cover with remaining cream mixture. Top with whip cream. Serve.

Girl Scout Banana-Peanut Cheesecake

with

Peanut Butter Sandwich Cookie Crust

3 Cups Girl Scout Peanut Butter Cookies

2 Cups Sugar

4 TBS. butter, unsalted, melted

2 1/4 pounds cream cheese, softened

5 Eggs, large, room temperature

1 Tsp. Vanilla extract

1 Cup banana puree, very ripe

1 Cup peanuts, unsalted, chopped

Preheat oven to 325 degrees. In a medium bowl, combine ground cookie crumbs, 1/4 cup sugar, and melted butter until thoroughly blended. Cover the bottom and approximately one inch of the sides of a greased 10" spring form pan. Set aside.Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl often. Add eggs one at a time beating until well blended. Beat in vanilla. Fold in banana puree and chopped peanuts. Pour into prepared crust and bake in preheated oven for approximately 1 hour, 15 minutes or until center is set. Cool on wire rack, then refrigerate 24 hours before serving.

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