Mushroom with Sweat Peas

Ingredients:

• 16 ounces frozen sweet peas
• 10 whole mushrooms
• olive oil
• salt and pepper to taste

1. Braise onion on a little bit of olive oil.
2. Slice mushrooms. Put them in pan.
3. Put sweat peas in pan.
4. Season with salt and pepper to taste.
5. Put lid on pan and steam everything for about 20 minutes. Stir once.

Mushroom and Zucchini with Tomatoes and Green Pepper

Ingredients:
• half of a medium size onion
• 2 medium tomatoes
• 1 green pepper
• 1 zucchini
• 10 mushrooms
• olive oil
• salt and pepper to taste
• paprika

1. Braise onion on a little bit of olive oil.
2. After about 10 minutes take the pan of the stove. Let it cool for 2 minutes and put the paprika on the onion. (If you do not let the oil to cool off a little bit the paprika is going to be bitter).
3. Peel the tomatoes and cut them in four pieces. Put them on the onions. Stir to coat and put the pan back on the stove. Steam the tomatoes for about 10 minutes or until they are tender.
4. Cut the green pepper in little pieces and put them into the pan too.
5. Cut the zucchini in half and then slice it. Put them in the pan.
6. Slice the mushrooms and put them into the pan.
7. Season with salt and pepper.
8. Steam everything for about 10-15 minutes under a lid. Stir once.

My husband's favorite crisp oatmeal cookies

Ingredients:

• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup rolled oats
• 1/2 cup miniature semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Grease two cookie sheets or line them with parchment paper.
   
3. In a large bowl, cream together the shortening, white sugar and brown sugar.
   
4. Mix in the egg and vanilla until well blended.
   
5. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended.
   
6. Mix in the oats and chocolate chips until evenly distributed.
   
7. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
8. Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Broccoli with Lemon and Butter

Ingredients:

• 1/4 cup butter or margarine
• 1/4 cup water
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 pound fresh broccoli florets or 1 package (16 ounce) frozen broccoli florets

1. In a large skillet, combine the butter, water, lemon juice, salt and pepper.
2. Over medium heat bring to a simmer.
3. Add the broccoli to the pan, stir to coat, and cover with a lid.
4. Cook for 10 to 15 minutes over medium-low heat - stirring once - until broccoli is tender but still bright green. Serve warm.