Friday, March 30, 2012

March 30: Molasses Cookies

Another recipe from my friend Chris.

1 c butter
1/2 c oil
2 c brown sugar

Beat into butter mixture:
3 eggs 
1/2 c molasses

Mix into preceding mixture:
5 c whole wheat flour
2 c oats
1/2 tsp salt
4 tsp soda
2 tsp cinnamon
2 tsp cloves
1 tsp nutmeg

Shape into balls and roll in white sugar. Bake at 375 for 7 minutes. Do not over bake.

March 29- Peanut Butter Kiss Cookies

1 3/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c sugar
1/2 c firmly packed brown sugar
1 tsp vanilla
1/2 c butter
1/2 c peanut butter
1 egg
2 TB milk

Cream butter, sugars and peanut butter. Add egg, milk and vanilla. Add all other ingredients. Form balls and roll in sugar. Bake in a a 375 oven for 10-13 minutes on an ungreased cookie sheet. Remove from oven and place a chocolate kiss in center of cookie immediately. Makes about 4 dozen.

March 28- Noodle Casserole

Another great casserole from my mother.

1 lb ground beef
1 c celery, chopped
1 40z can mushrooms, drained
1 can tomato soup
1 lb narrow egg noodles, cooked
1 c grated cheese
1 green pepper, chopped
2 small onions, chopped
salt and pepper to taste
1 lg can tomatoes
1 tsp chili powder

Brown beef. Add pepper, celery, and onion. Cook 10 minutes. Ad mushrooms, soup and tomatoes. mix with cooked noodles. Add chili powder. Season with salt and pepper.  Put in casserole dish. Top with cheese. Bake at 300 uncovered for 35-45 minutes.

Thursday, March 29, 2012

March 27: Tator Tot Casserole

A recipe from my mother.

Layer the following in order given:
1- 1 1/2 lbs ground beef, cooked and drained
1 pkg Durkee dried onions, or fresh
1 can Cream of broccoli soup
1 can cream of Cheddar soup
1/2 pkg Tator tots
Cheddar cheese

Bake 350 for 40 minutes, uncovered.

Monday, March 26, 2012

March 26: Scrumptious Nutty Coconut Bread

This recipe is from one of the best cooks I know.  Thank you Chris for this wonderful recipe.

2 eggs
1 c sugar
1/2 c oil
1 tsp coconut flavoring
1/2 c buttermilk

Sift together and stir in just until moistened:
1 1 /2 c whole wheat flour
1/2 tsp soda
1/4 tsp baking powder
1/2 tsp salt

Fold in:
1/2 c flaked coconut
1/2 chopped nuts

Pour into greased and floured  (bottom only) loaf pan. Bake at 350 for 1 hour.

Coconut Bread Topping:
Heat in saucepan:
6 TB sugar
1 TB water

Remove from heat and add:
1/2 tsp coconut flavoring

Pour over hot baked bread and allow to remain in pan 2 hours. 

Sunday, March 25, 2012

March 25: Almost Canned Fruit Salad

When there is not yet an abundance of summer fruits this is what we do.

1 can oranges
Bottled Cherries
1 can fruit cocktail
1 can chunk pineapple
Drain all fruit for one hour. Sprinkle 1 TB sugar over fruit while draining. Mix together with banana.

Saturday, March 24, 2012

March 24: White Beans and Ham

This recipe is from my dad.

2 or 3 cups white beans or Lima beans
2 c diced ham
1 ham hock
1 46 oz can tomato juice or V8 juice
1 large onion, diced
1 c celery, diced
salt and pepper, to taste

Soak beans overnight. Cook beans slowly until they start to get tender. Add the rest of the ingredients. Cook slowly until beans are tender.

Friday, March 23, 2012

March 23: Hot Fudge

From my friend, Julie.

Mix 1/2 c cocoa with 1 c sugar. Melt 1 cube of butter and add to cocoa mixture. Add 1/2 can milk. Stir together over medium heat. When it comes to a boil cook over medium heat for 4 minutes.

March 22: Skor Cake

Bake a German Chocolate cake mix  in a 9x13 pan as directed on pkg. As soon as the cake is out of the oven, punch holes in it with the end of a wooden spoon. 
Pour on top of cake :
     1 can sweetened condensed milk
     1 jar caramel topping
     Let cool. Frost with Cool whip. Top with Skor candy bar chips.

Wednesday, March 21, 2012

March 21: French Belgium Onion Soup

From my friend, Liz.

1 cube butter
3 lb yellow onions, coarsely chopped
4 celery stalks, diced
7 lg potatoes, cubed
10 c water
3 c Swiss cheese, grated

Melt the butter in heavy pan. Add onions, stirring constantly to brown. Add celery, potatoes and water. Boil 60 minutes. Crush or mash all vegetables into thick liquid. Bring to a slow boil for 2 minutes. Serve hot, topped with Swiss cheese.

Tuesday, March 20, 2012

March 20: Taco Dip

1 lb ground beef
1 pkg Taco Seasoning
1 pkg Cheddar cheese, shredded
Avocado Dip
16 oz sour cream
1 can refried beans

Brown and drain ground beef.  Mix in taco seasoning and refried beans. Pour into 9x13 casserole dish. Spread avocado dip and sour cream on top. Sprinkle cheese on top. Bake at 400 for 15 minutes. Serve with chips. 

Monday, March 19, 2012

March 19: Cauliflower Soup

From Pat in our ward cookbook.

1 head cauliflower
1/4 tsp salt
1/2 chopped onion
1/4 c butter
1/2 c flour
1 qt milk
2 c vegetable liquid
2 tsp "All" seasoning

Put cauliflower and salt in a pan. Cover with enough water so you will have 2 cups of liquid left after cooking the vegetable. Cook the cauliflower for about 15 minutes. Save liquid. Brown onion in butter. Make thickening with the flour, milk and vegetable liquid and "All" seasoning. Heat and cook until thickening, stirring frequently. Add cooked onion and cooked cauliflower. Stir and serve. 

Sunday, March 18, 2012

March 18: Hawaiian Haystacks

From the Case Family Cookbook

1-2 c chicken, cooked and cut up into pieces
2 cans cream of chicken soup
1 can chicken broth
2/3 c milk
1 TB basil

Combine all ingredients and simmer for about 30 minutes. It should look like gravy. Serve over rice with toppings.

Chinese noodles
Green pepper
Grated Cheddar cheese
Slivered almonds
green onions
Mandarin oranges

Saturday, March 17, 2012

March 17: Beef Brisket

This is a delicious recipe that I acquired while living in Boise from one of my Relief Society sisters.

This is delicious served on a bun with bbq sauce.

Season both sides of a brisket of beef with:
Garlic salt
Onion salt
Celery salt
Worcestershire sauce

Put in heavy roaster pan, fat side up.
Pour 1/2 of a 3.5 oz bottle of liquid smoke around the brisket.
Bake at 275 for 6 hours.
(This is an average time for a large brisket.)

Friday, March 16, 2012

March 16: Beef Stew with Dumplilngs

Recipe from Robyn Flynn

1 lb beef, cut in 1" cubes
1 TB shortening
3+ c water
1/2 tsp salt
1/8 tsp pepper
2 lg potatoes
2 medium carrots
1 medium celery stalk
1 small onion
1/2 tsp Kitchen Bouquet
1 bay leaf
1 beef bouillon cube
1/2 c cold water

Brown beef in shortening. Add salt and pepper. Add water. Bring to boil and simmer 2-2 1/2 hours. Add water as needed. Add vegetables, Kitchen Bouquet, bouillon, bay leaf and more salt, if needed, to taste. Simmer 30-45 minutes.

3 TB shortening
1 1/2 c flour
2 tsp baking powder
3/4 tsp salt
3/4 c milk

Cut shortening into dry ingredients. Add milk. Mix. Add 1/2 c water to 2 TB flour. Add to stew. Simmer . Drop dumplings onto stew. Simmer 10 minutes, uncovered and 10 minutes covered.

Thursday, March 15, 2012

March 15: Barbecued Pork Chops

Here is another recipe from my mother.

6 pork chops
1 8 oz can tomato sauce
1/2 c ketchup
1 tsp Worcestershire sauce
1/2 tsp onion salt
1/2 tsp liquid smoke, opt

Trim excess fat from chops. In frying pan, brown chops slowly on both sides in hot oil. Season the chops with salt and pepper while browning. Put chops in baking dish. Combine remaining ingredients and pour over chops. Cover with aluminum  foil. Bake at 350 for 1 hour. Baked potatoes go along well with this dish.

March 14; Sweet and Sour Chicken

This recipe is from my dear sweet mother.

6 boneless, skinless chicken breasts
1 tsp garlic salt
1/2 tsp black pepper
1 beaten egg
1 1/2 c sugar
1 c vinegar
1 c chicken stock
7 TB ketchup
2 TB soy sauce

Sprinkle chicken with garlic salt and pepper. Let stand in refrigerator for 1 hour or more. Dip chicken in beaten egg, then in flour. Brown the chicken in hot oil. Place in baking dish. Combine sugar, vinegar, chicken stock, ketchup, and soy sauce in saucepan and heat. Pour over chicken. Bake at 325 for 1 hour, uncovered. Turn chicken once or twice. 

March 13: Vegetarian Chili

Got this from the newspaper.

2 TB olive oil
1 1/2 c chopped celery
1 1/2 c chopped green sweet pepper
1 c chopped onion
3 cloves garlic, minced
2 28 oz cans tomatoes, cut up
3 15 oz cans bean (kidney, black, northern, and/or pinto)
1/2 c raisins
1/4 c red wine vinegar
3 to 4 tsp chili powder
1 TB snipped parsley
1 tsp sugar
1 1/2 tsp dried basil, crushed
1 1/2 tsp dried oregano, crushed
1 1/2 tsp ground cumin
1 tsp ground allspice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp bottled hot pepper sauce
1 12 oz can beer
3/4 c cashew nuts
1 c shredded Cheddar or Swiss cheese

In a pot, heat oil. Add celery, green pepper, onion and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally. Add the rest of the ingredients, except the cashews and cheese. Simmer soup. Add cashews. Serve with shredded cheese.

Monday, March 12, 2012

March 12: Vegetable Chili

This recipe comes from one of my all time favorite books and authors, Jane Brody's Good Food Book.

Chili Base:
1 lg onion, finely chopped (about 1 c)
2 lg cloves garlic, minced (2 tsp)
2 tsp oil
1 lb very lean ground beef
1 28 oz can tomatoes, in puree, coarsely chopped
(if tomatoes are packed in water, add 2 to 3 TB tomato paste)
1 1/4 c dried red beans, or 2 1/2 c canned beans, drained
1 or more jalapeno peppers, finely chopped, opt
1 c diced green peppers, opt
1 c sliced carrots
1 c diced celery
1 c corn kernels, fresh or frozen

5 tsp brown sugar, or more, to taste
5 tsp mild chili powder
1 TB cumin
1 TB oregano
1/2 tsp salt
1/2 tsp coriander
1/8 tsp ground cloves
1/8 tsp ground allspice

In a large, deep, heavy skillet, saute the onion and garlic in the oil until the vegetables are softened. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan. Add the tomatoes and their puree (or liquid and tomato paste) and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan and simmer the chili for about 30 minutes. Add the beans, peppers, green peppers, carrots, and celery. Simmer the chili, covered about 20 minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes. 

March 11: Sweet Chex Mix

1 c sugar
1 c butter
1 c Karo syrup
6 c CHEX cereal

boil sugar, butter and Karo for 3 minutes. Pour over cereal. Mix. Add M&M's.

Saturday, March 10, 2012

March 10: Banana Chocolate Chip Muffins

This is a fat free muffin that is absolutely delicious! My healthy friend, Miranda, gave this recipe to me.

6 ripe bananas
1 c applesauce
1/2 c + 1 T brown sugar
3 egg whites
2 1/2 c whole wheat flour 
3/4 tsp soda
3/4 tsp salt
3/4 tsp baking powder
chocolate chips

Blend bananas in blender. Mix together brown sugar, eggs, bananas and applesauce. Beat. Add flour, salt, soda, powder. Add chocolate chips. Mix just until it is moist. Bake at 350 for 15 minutes.

Friday, March 9, 2012

March 8: Rice Pudding

This is one of my favorite treats, rice pudding. This is a baked version.

2 beaten eggs
1/2 c sugar
2 c milk
1 1/4 c cooked rice
Cinnamon and nutmeg

Put in a covered casserole dish, then in a pan of water. Bake at 325 until middle is done.

Wednesday, March 7, 2012

March 7: Churros

Another great recipe from my ward cookbook. This is Debbie's recipe.  

Heat oil (1 to 1 1/2 inches deep) to 360 degrees in fry pan. Heat 2 cups water, 1 cup butter and 1/2 tsp salt to rolling boil in large saucepan. Meanwhile, mix 1/2 cup sugar and 1 tsp cinnamon in a small bowl and  then pour onto a plate. When water mixture boils, stir in 2 cups flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.

Beat in 4 eggs (already slightly beaten) all at once. Continue beating until smooth.  (It takes a while). Add up to 4 TB water if necessary.  Batter will be thick.

Spoon mixture into decorators' tube with large star tip (or in a bag without a tip). Squeeze long strips (about 6 inches) into hot oil. Fry 3 at a time until golden brown, turning once about 2 minutes on each side. Drain on paper towels. Roll churros in sugar/cinnamon mixture.   Buen Provecho!

Tuesday, March 6, 2012

March 6: Beef and All Sandwiches

From my ward cookbook is one of my favorites. Thanks Mary.

2 lb lean hamburger, browned and drained
salt and pepper to taste
1 onion, chopped 
1 green pepper, chopped
2 tomatoes, chopped
1 can mushrooms
1 can diced green chilies
1/2 lb Mozzarella cheese
1/2 lb American cheese

Let cheese melt. Keep it hot until ready to fill pocket bread , hamburger bun or hoagie bun.

Monday, March 5, 2012

March 5: Manti Turkey/Chicken Marinade

Thanks Robyn, for another great recipe.

10 lbs turkey
38 oz 7 UP or Sprite (not diet)
16 oz soy sauce
16 oz peanut oil, or less
1/8 tsp garlic powder
1 tsp horseradish
1 tsp lemon juice

Blend all ingredients together except meat. Add meat. marinate overnight. Grill or bake.

Sunday, March 4, 2012

March 4: Bible Bread Special

Thanks Janet, for this healthy and delicious sandwich recipe.

Pita bread, cut in half to form 2 pockets
Cream cheese, softened
Avocado, mashed wit a little lemon juice added
Spike Seasoning
black olives
green peppers
grated carrots
ranch dressing, opt

Spread insides of pita pockets with cream cheese, then with avocado. Sprinkle with Spike Seasoning on both sides. Fill pockets with veggies. Add a little Ranch dressing. Top with sprouts.

Saturday, March 3, 2012

March 3: Chicken Oriental Salad

From the cookbook "Recipes from the Heart"

2 chicken breasts, cut in bite size pieces, 
browned with soy sauce, salt and pepper
1/2 c sunflower seeds, toasted
1/2 c slivered almonds, toasted
1/2 head cabbage, chopped (4 cups)
4 green onions, chopped
1 pkg chicken flavored Ramen noodles
Toast seeds and almonds in oven at 350 until browned. In a large salad bowl combine chicken, sunflower seeds, almonds, cabbage, green onions and broken uncooked Ramen noodles. Set aside.

In a blender, add the following ingredients and mix well:
2 TB sugar
1/2 c oil
1 tsp salt
1/4 tsp pepper
3 TB vinegar
chicken flavoring pkg from Ramen noodles
Pour over salad and toss. Is ready to serve in 2 hours or can be covered and refrigerated overnight.

Friday, March 2, 2012

March 2: Crunchy Brunch Pea Salad

This recipe comes from a friend, Marilyn, and was given to me many years ago.

1 c chopped celery
1 16 oz pkg frozen peas, thawed
1/2 c chopped pimientos
1 c cubed cheese (taco-flavor with peppers in good)
2 tsp herb dressing mix
2/3 c mayonnaise
1/3 c buttermilk
1 1/2 c herb-flavored croutons

In a large bowl, mix celery, peas, pimientos. In a small bowl combine dressing mix, mayonnaise and buttermilk. Beat with whisk until smooth. Fold dressing and cheese cubes into vegetables. Just before serving, fold in croutons. Garnish with parsley and twisted lemon slices. 

March 1: Shrimp Salad

The yummy recipe came from a whole grain class I once took. 

2 1/2 - 3 c water
2/3 c brown rice
1/3 c millet
2/4 1/2 oz cans shrimp
1 avocado
1 c fresh or frozen peas
1/2 tsp salt
1/2-1 dill pickle, chopped
1 TB chopped onion
3/4 c mayonnaise
lettuce and tomato

Cook rice an millet in water. Cool. Mix rice with peas, salt, pickle, onion, mayonnaise. Fold in shrimp. Lay on bed of lettuce with tomato and avocado on the side.