STONE RECIPE RECIPES

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
• Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
• Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
• Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
• The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early — I was afraid they were getting too brown — and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.