Rosemary Steak and Potatoes

Ingredients

Four 1 1/2 inch thick New York strip loin steaks
1 t rosemary, plus 4 sprigs
3 T unsalted butter
2 T olive oil
1 1/2 lbs new potatoes

Directions

Place a rack in the center of the oven and preheat to 425'.

Sprinkle the steaks with chopped rosemary, salt, and pepper. In a cast-iron skillet, heat 1 T butter and 1 T oil over medium-high heat until the butter foam subsides. Cook the steaks without touching them until they brown around the edges and easily release, about 3 minutes. Flip and cook the other sides for about 2 minutes. Remove to a plate.

Add remaining 1 T oil to the skillet. Add the potatoes and rosemary sprigs and move to oven; roast 15 minutes. Set the steaks on top of the potatoes and cook to medium-rare (about 10 minutes); thermometer should read 135'. Remove steaks and let rest for for 5 minutes; keep potatoes warm in the oven (heat off, door open).

Bird Cookies

Ingredients

2/3 c sugar
1 c vegetable shortening
1 egg
2 1/2 c flour
peanut butter
bird seed

Directions

Cream together shortening and sugar. Beat in egg. Add flour and mix well. Refrigerate for 2 hours. Cut out shapes and bake at 350' for 10-12 minutes.

Frost with peanut butter and press in bird seed to decorate. Hang outside for the birds!

Cookie Frosting

Ingredients

3/4 c sifted powdered sugar
1 T melted butter
1 T milk
1/2 t vanilla (will turn frosting brownish; use almond or nothing if pure white colour is desired)
1/4 t lemon juice

Combine all ingredients, and beat until smooth. Yields 1/3 cup.

Ann Clark Sugar Cookies

Ingredients

1 c butter
2/3 c sugar
1 egg
1 t vanilla
1/2 t salt
2 1/2 c sifted flour

Directions

Cream together butter and sugar. Beat in egg, vanilla, and salt. Mix in flour. Chill dough 3-4 hours before rolling. Cut out shapes and bake at 350' for 8-10 minutes.