Recipes

We've included some of our favorite recipes in Paper, Scissors, Death: A Scrapbooking Mystery (ISBN: 0-7387-1250-7). But here are a few more.

Remember: If you send us a recipe, and we use it in a Kiki Lowenstein book, we'll name the recipe after you and send you a signed book. So send your recipes to us at joannaslan@aol.com. Just be sure to put "Recipe" in the subject line.

Lemon Oatmeal Cookies
Lemon Icing
Orange Chicken
Corn and Bean Salad

Lemon Oatmeal Cookies

2 C. All-purpose flour
1 tsp. each baking powder and salt
1/2 tsp. cream of tartar
8 T. butter or margarine at room temperature
1 1/2 C. sugar
8 tsp. lemon peel
2 tsp. each vanilla extract and lemon juice
4 large egg whites
2 C. quick oats

1. Preheat oven to 350 degrees.
2. In a small bowl, mix flour, baking powder, salt and cream of tartar.
3. Using a mixer, beat together butter, sugar, lemon peel, lemon juice, vanilla extract and egg whites. Blend well.
4. With a wooden spoon, add flour mixture to egg mixture. Stir until combined.
5. Add oats. Stir until combined.
6. Use a melon ball scoop and place cookies 2" apart on lightly greased cookie sheet. I prefer using a silk liner on a cookie sheet.
7. Bake until light gold for 11-12 minutes.
8. Cool completely and transfer to wire rack with wax paper underneath. Drizzle icing over cookies.

Lemon Icing

2 C. powdered sugar
2 T. each lemon juice and water

Mix sugar and liquids until smooth.

Orange Chicken

1 T. vegetable oil
4 boneless, skinless chicken breasts cut into strips (I use kitchen scissors to cut this.)
1/2 C. sliced onions
1/3 C orange marmalade
3 T soy sauce
1/4 tsp black pepper

1. Cook chicken in oil until no longer pink inside.
2. Remove from pan.
3. Stir in onion slices and cook until soft.
4. Mix in marmalade, soy and pepper.
5. Cover and reduce heat to low.
6. Cook 10 minutes or until done.

Corn and Bean Salad

One or two 15 oz. cans of black beans, rinsed and drained
One 15 oz. can whole kernel corn, drained
1/2 C. finely chopped red onion
1 medium tomato, chopped
1 1/2 tsp. cumin
2 cloves garlic, finely chopped
4 T. olive oil
4-6 T. lime juice
1/4 tsp. salt

1. Mix.
2. Cover.
3. Let sit overnight and serve.