Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

CHOCOLATE, PECAN & DRIED CHERRY COOKIES 2 1/2 Cups unsifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup brown sugar, firmly packed 3/4 cup sugar 1 tablespoon vanilla 2 eggs 1 twelve (12) ounce package semi sweet chocolate chips 1 cup chopped pecans 1 cup dried cherries Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Combine butter, sugars and vanilla in a large bowl, beat until creamy. Beat in eggs. Gradually add flour mixture and blend well. Stir in chocolate, nuts and cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com