Cenci fritti (Fried rags)

"Tuscan St. Joseph's Day treat."

4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour

Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."

In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.

Corn flake cookies

1 12 oz. pkg. butterscotch bits
1/2 c. natural peanut butter
5 c. of corn flakes

Melt butterscotch bits and peanut butter, add corn flakes and stir. Put spoonfuls on cookie sheets. Chill until cool.

Source: Maine Township (Ill.) High School, "Maine's Melting Pot" (no date given); recipe by Kathy Bruen.

Norwegian butter cookies

1 lb. sugar
3/4 c. sugar
4 c. flour
1 egg yolk

Cream butter and sugar until light and fluffy. Add egg yolk. Add flour gradually. Form into small balls and press down with fork. Do not grease pans. Bake 12 minutes.

Source: Maine Township (Ill.) High School, "Maine's Melting Pot" (no date given); recipe by Kirsten Hibbeler.