A collection of favorite recipes & culinary lore

Blue Ribbon Edition, Revised 2001

To Kari, Karin and Mark, my most important reasons for learning how to cook; and who are still together with Amy, Abel, Emily and all the grandchildrenthe source of enjoyment in continuing to practice the art of cooking! Dianne Rasi-Koskinen
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Herein are the echoes of: Im hungry! and how come I always get the bay leaf? and Ill just have a small hayhound, or the wonderful Ha ha! she said ba-lama and it should be bee-namma! There were those who ate sauswich and lic-shish and pork-hops. (You know who you are!) We all ate Finnish pancakes, and some of us ate turnip casserole. We remember Karis wonderful little blessing on the food at Grandma Stecklers home: Bless the spinach all the good little parts, but not the stems. And so it is we give thanks and still ask a blessing on all the good little parts.
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To our next generation Kari & Amy Zachary Erik Karin & Abel Estrada Emilee Estrada 1991 Raini Rasi-Koskinen 1992 Branden Estrada 1994 Henrik Rasi-Koskinen 1995 Brittany Estrada 1997 Sophie Rasi-Koskinen 1998 Amanda Estrada 1998 Miya Rasi-Koskinen 1999 Dallen Estrada 2000 Jon Rasi-Koskinen 2001 Madison Estrada 2000 Mark & Emily Rasi-Koskinen Kirsi Marina Rasi-Koskinen 2002 Kaylee Noel Rasi-Koskinen 2003 Zachary Erik Rasi-Koskinen 2005 Anneli Kia Rasi-Koskinen 2007 All-in-One-Place Rasi-Koskinen 2009 Aiden Scott Cookbook 1997, Blue Ribbon Edition June Elise Linea Rasi-Koskinen 2012
2001; 2002 representing our familys treasured US, Finnish, Swiss, Guatemalan, & Jamaican recipes

Collected & compiled by Dianne Rasi-Koskinen & Karin Estrada 1744 Richard Road, Sandy, UT 84093
CD-00164-10-35-15

Our Favorite Family Recipes Collection, Karin Rasi-Koskinen Estrada & Dianne Steckler Rasi-Koskinen

Karin Rasi-Koskinen Estrada

In trying to preserve many precious memories we have compiled many of our family favorite recipes. It seems like many of our most precious memories are tied to food, smells of food, etc. For instance, I will never forget arriving at Grandma Stecklers at 11:30 at night and raiding the large round shaped greenish-yellow cookie jar that was filled with her orange frosted cookies. Or waking up on special Saturday mornings & Dad R-K was making his famous Finnish pancakes (we could easily down seven or eight stacks, each!) Or our Finnish birthday cakes. Anything that Grandma R-K cooks turns to goldfrom pancakes to her more recent 3-hour Church Chicken. As our families continue to grow, our recipes will also continue to grow, but this is an effort to try to compile our family favorites all in one place. Karin Rasi-Koskinen Estrada

Family nurturing and family values are transmitted daily in many ways. Almost no other activity occurs more regularly than meals and meal preparation; many holidays and other important occasions are celebrated with family dinners. These inescapable opportunities develop a family personality and style it happens whether we are aware of it or not. We may be pleased or even startled to see what these practices reveal. Whether it be by every-day food preparation or the more grand celebrations, our perception of family is established. And thus we bravely set about collecting our favorite recipes. I like to say that I graduated from the Bertha Blonquist School of Cooking. (No, it wasnt really a cooking school.) Bertha lived in the Canyon Rim II Ward during the 16 years we lived there. She had a great influence on me. She made wonderful food and shared her knowledge and recipes through the Relief Society. Her school had a few very strict rules: 1. 2. 3. 4. 5. 6. Follow recipes exactly. Make no substitutions. Do not measure ingredients over the mixing bowl. (You may make an error, spill, etc., and the mixture would be ruined.) Use clean utensils, aprons, and materialswash hands often. Use the best ingredients only. High quality ingredients produce high quality fare. Follow recipes exactly. (Yes, I know I repeated that; so did she.)

7.

If you make a substitution, or change an item in a recipe, DO NOT CLAIM IT IS MY RECIPE! There have been others that I have learned from. My mother (Grandma Steckler) was a generous and hospitable hostess. She cooked and served what was available to her. Her breakfasts were renowned, and included fried potatoes (rushty), eggs, cheese, bread, pickles, relishes, and often bacon, or even pork or lamb chops. From her I learned Pork Chops in Mushroom Gravy, leading dad (Kalevi) to believewhile we were datingthe illusion that I was a good cook.

As a teen-ager I was definitely not interested in cooking. I was known for taking in my school lunch, for example, sandwiches made of canned peas, Myrtle Kunz mashed then spread on buttered bread. Oh, yes, there was the time when with a Steckler school mate we baked a cake for our school teacher. I was home alone and could not find the shortening, but I did find a can of bacon drippingsand we used it! I later heard that he dumped the cake in the Bear River on his way home to Montpelier. Little wonder! And then, after I was married, I heard this recipe on a local radio program, Perc Newton, a character played by Ken Sansom (now-goneto-Hollywood and known today as a television actor, and the voice of well-known cartoon characters). It sounded like a magical recipea three-hole cake. You put all the dry ingredients right in the pan you were going to bake the cake in, so said Sansom, aka Perc Newton. Then make three holes or wells Dianne Steckler Rasiin the dry ingredients. Put vanilla in one, oil in another, and, I believe it Koskinen was vinegar in the third. He didnt say anything about mixing, and I had heard about pudding cakes, where the pudding forms miraculously as the cake bakes. So, I put the pan in the oven, and kept peeking to see the miracle take place. It didnt. (Are you sure you want to try any of my recipes?) As Karin has pointed out, this is a collection of our favorite recipes. Some of them are here because at least one of us thinks they taste good; some are here because they are easy! some are here because they bring back memories of times we want to hold to; some are here because they carry part of our heritage. All are here because we wanted our favorite recipes in one place. This is the one place. Dianne Steckler Rasi-Koskinen

2nd Edition Postscript

When demonstrating a complicated recipe, a nationally-known chef was chided for the perceived difficulty of the recipe. He responded, but cooking is about love! We think so, too. The premise of our family cookbook centers on great memories of meals shared, preserving traditional recipes, collecting and compiling the best of the best according to our tastes, and adapting quick and easy food preparations to our varied life situations. We also like the unusual, the novel, and the how do you do that which can add fun and adventure to the world of food preparation. You may already have collected your own familys treasured recipe, or are deciding to do so right now: its a great bonding activity. Meanwhile, have fun cooking with us! The Rasi-Koskinens and Estradas. June 2001; reprinted September 2002

HERES WHATS COOKING AT OUR HOUSE!

1 Appetizers.......................................................... 1 2 Beverages ........................................................ 11 3 Breads ........................................................... 13 4 Breakfast/Brunch .............................................. 21 5 Cakes & Frostings ............................................ 29 6 Candy/Confections Collection ............................... 39 7 Condiments/Sauces/Accompaniments ..................... 55 8 Cookies .......................................................... 59
8a Lace Cookies ........................................................... 67 8b Cake Mix Cookies .................................................... 70

9 Desserts & Sweet Treats ................................... 73 10 Make your own ............................................ 87 11 our Blend of Pottage Recipes ....................... 89 12 Main Dishes ................................................. 105
13 Beef ....................................................................... 111 14 Pork ...................................................................... 123 15 Poultry ................................................................... 128

16 Preserving & Pickling....................................139 17 Salads & Dressings ........................................ 151 18 Side Dishes & Accompaniments ........................167 19 Soup, soup, beautiful soup ............................175 20 Vegetables .................................................... 181 21 Fun with Food for Children ..............................187 22 Finger Paints & More .................................... 190 23 Charts & Measures ........................................193

24 Hints & Tips ............................................... 203 25 Moms Odds & Ends ............................... 209 Wheres that recipe (index of all recipe titles) ........ 213

BLUE RIBBON FAVORITES

A short list of our favorites

3-hour Church Chicken ......128 Amys Chocolate Frosting .... 29 B-B-Q Spare Ribs [our favorite] ........................123 Belgian WafflesKarins ..... 21 Broccoli Salad ................152 Chili Our Own.................. 113 Chismol (Salsa a la Estrada)........................ 94 Chocolate Chip Cookies Best Ever .................... 59 Chocolate Sheet Cake Icing ............................. 38 Christmas Stars (Finnish) ...................... 89 Cinnamon Swirl Pudding Cake............................. 30 Clark Candy...................... 46 Cobbler, Easy Peach .......... 80 Cream Puffs with Filling .... 75 Dads Finnish Cake ............ 90 Finnish Pancakes Ohukaiset .................... 91 Fruit Pizza, Wonderful ......... 86 French Onion Soup ...........177 Grilled Potatoes, Zucchini ....................184 Hot German Potato Salad ...156

Inside-out Chocolate Bundt Cake .................... 35 Jerk Chicken, Grilled .......... 98 Lasagna (Miracle)Easy ...106 Lemon Bars ...................... 61 Magic Marshmallow Crescent Puffs ................ 79 Mandarin Orange Salad ......157 Marinated Mushrooms ......... 171 Minestrone Soup ...............178 Mud Balls/Peppermint Snowballs ........................ 81 Orange-Almond Salad ........159 Perfect Party Potatoes or Funeral Potatoes .........172 Poppy Seed Dressing ........162 Pork Chops/Mushroom Gravy ...........................124 Potato Egg Salad ............. 161 Pulla (Finnish braided bread) .......................... 92 Raspberry Dressing............152 Raspberry or Huckleberry Dessert.......................... 84 Roast Beef, Slow Roast .....120 RollsButterhorns, CR 2nd ............................ 18

Rsti rushty (Swiss) Fried Potatoes ............... 101 Seafood Salad ..................162 Seven-layer Taco Dip (Karin) ......................... 6 Shish Kebabs ...................126 Spinach Mushroom Salad....162 Swedish Kringle ................. 86
Z Z Z Z Z

Swedish Pancakes (Karin) ........................ 26 Sweet-Sour Pork ..............127 Wilted Lettuce ..................164 Won Ton Salad ................164 Won Ton Salad Dressing ...165

Ever need to know How many cups in 1 # powdered sugar? See Charts & Measurements section starting on page 193 for answers to many measurement questions and for help in determining equivalents for conversions. Do you always remember that weight and volume vary on some ingredients? Example: 1 cup granulated sugar = 8 ounces; however 1 cup brown sugar = 6 ounces; and 1 cup confectioners sugar = 4 1/2 ounces. Wonder how much to use when recipe calls for one #2 size can of? See can size chart, 201. Use charts chapter to answer these and many other measurement questions.

A collection of favorite recipes & culinary lore

Appetizers
Appetizers are tasty small portions of food attractively designed to whet the appetite. They are served before formal and informal dinners and buffet suppers. (See page 236)

Artichoke Dip
OK, Ive got too many artichoke dip recipesbut I collect things!

Hot Artichoke Dip w/ Feta

1 can (14 oz) artichoke hearts, drained, chopped 1 cup mayonnaise 1 clove garlic, minced (optional) 2 cups (8 oz) Feta cheese, crumbled 1 jar (2 oz) diced pimientos, drained

MIX all ingredients. Spoon into 1-quart shallow casserole. BAKE at 375F for 30 minutes. SERVE with pita chips, bread sticks or assorted cut-up vegetables. Top with leek strips and cherry tomatoes, if desired. Makes 4 cups.

Artichoke Dip, Hot [2]

A dip to die for! Try this dip at your next party. Serves 8-12 people. Becky Low, USU Extension 1 8 oz can artichoke hearts 1 7 oz can diced chili peppers 1 8 oz can artichoke bottoms Drain and cut up artichoke hearts and bottoms. Mix with green chilies and 1 cup cheese. Spoon into a shallow baking dish. Lightly cover top with mayonnaise. Cover with remaining cheese. Bake at 350 degrees for approximately 15 min. or until cheese is melted and bubble. Serve with warmed chips. 2 cups cheddar cheese, grated cup mayonnaise, not salad dressing

Artichoke Dip [3]

Add spinach and crab as the Market Street Broiler does. (Market Street Oyster Bar, Salt Lake City) 1 pint mayonnaise 1 cup fresh Dungeness crab (may substitute canned, but fresh is best) 1 can (14 oz) artichoke hearts, drained, chopped cup bread crumbs Combine all ingredients except for the 2 Tbs of Parmesan cheese in an oven proof baking dish. BAKE at 350F for 15 minutes. Remove, sprinkle with remaining Parmesan cheese and return to oven until top is browned. Serve hot with chips or bread. No crab? Substitute mozzarella cheese. It works, too. cup + 2 Tbs shredded fresh Parmesan (may used grated commercial, if desired) 1 tsp cayenne pepper 1 cup chopped fresh spinach

Appetizers
8 oz cream cheese cup grated Parmesan cheese tsp crushed red pepper flakes tsp salt 1/8 tsp garlic powder Dash ground pepper

Olive Garden Hot Artichoke-Spinach Dip Clone

cup frozen chopped spinach, thawed 1 cup chopped artichoke hearts (canned or frozen & thawed)

1. Boil spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done. 2. Heat cream cheese in a small bowl in the microwave on high for 1 minute. 3. Add the spinach and artichoke hearts to the cream cheese and stir well. 4. Add remaining ingredients to the cream cheese and combine. Serve hot with crackers, chips or toasted bread for dipping. Serves 4 as an appetizer.

Spinach-Artichoke Casserole
2 jars marinated artichoke hearts, slightly drained 3 pkgs frozen chopped spinach, cooked & drained well 3 3-oz pkgs cream cheese, softened 1/4 cup butter 6 Tbs milk 1/3 cup fresh Parmesan cheese, grated

Arrange artichokes on the bottom of a 1 -quart casserole. Cover with spinach and season with pepper. With food processor or mixer, beat cream cheese, butter and milk together. Spread over the spinach. Refrigerate for about 24 hours. Sprinkle Parmesan cheese on top of the prepared casserole. Bake at 375 degrees F for 40 minutes. Serves 6 to 8 people. From Dr. Nancy Snyderman.

Bruschetta/Crostini
1 loaf rustic Italian bread or baguette cup olive oil melted butter Parmesan cheese

1. Preheat oven to 450F. 2. Slice bread on the diagonal in 1/2-inch slices. Brush or drizzle bread on both sides with oil and melted butter. Place on a shallow baking pan in a single layer. Sprinkle liberally with grated Parmesan cheese. Bake until toasted, abt 2 -5 minutes. Makes abt 20 crostini.

Bruschetta
1. Slice bread on the diagonal in 1-inch slices. Brush or drizzle bread on both sides with oil. Place on a shallow baking pan in a single layer. 2. Bake in 350 degree oven for 10 minutes, turning after 5 minutes. Serve warm. 3. Remove from oven and press abt 1 Tbs feta cheese on each slice. In a bowl, combine tomato, olives, basil, balsamic vinaigrette and garlic until blended. Top bread slices with tomato mixture, dividing evenly. If desired, garnish each slice with a peeled, cooked small shrimp or a sliver of prosciutto. Serve immediately.

Appetizers
Celery, Stuffed

Thanksgiving at Grandma Stecklers in Bern always included celery pieces stuffed with a variety of cheese spreads. Today we also use Cheese Whiz. Our little helpers usually eat it as fast as they help make it! All the more fun! celery cheese spreads (your choice) Krafts@ pineapple cheese spread, pimiento cheese, olive cheese, Old English spread. (Most are available in little jars) Wash crisp celery, dry with paper towel, and cut into about 4-inch lengths. (Split wider pieces.) Stuff celery with room-temperature cheese spreads. Arrange on serving dish. (Refrigerate until serving time, or eat as you go.)

Cheese Ball, Blue Cheese

8 oz cream cheese 12 oz cheddar cheese, coarsely grated Have all cheeses at room temperature. Beat cream cheese with electric mixer, crumble blue cheese and blend with cream cheese until smooth. Add grated cheddar cheese, beating well until smooth. Shape into ball, roll in finely chopped walnuts, and chill. Renee Burton, CR II 2 oz blue cheese

Cheese Ball, Roka Blue

2 8-oz cream cheese (softened) 2 pounds old English sharp cheese, grated 1 Tbs Worcestershire sauce 4 green onions finely chopped 2-oz Krafts Roka Blue Cheese Blend all; Chill overnight; shape in 3 balls. Roll in pecans & parsley. Mormon Country Cooking 2 cup pecans, chopped 2 bunches parsley, finely chopped

Cheese Ball, Roquefort

2 8-oz pkg cream cheese 1 large *wedge Roquefort cheese 1 jar Old English cheese spread 1 Tbs Worcestershire sauce 1 small grated onion 1/8 tsp garlic powder (optional) 1 cup chopped pecans chopped parsley, fresh

Mix cheeses together with remaining ingredients. Shape into a ball and roll in parsley & nuts. Surround with crackers to serve. *recently Joann recommends using 1 jar Roka Blue Cheese.JoAnn Penrose

Cheese Ball
2 Pkg Cream Cheese (room temp) 1 Cup Graded Sharp Cheddar 1 tsp Garlic Powder 1 Tbs Parsley Flakes 1 Jar Old English Cheese 1 tsp Onion Salt 1 Tbs Lemon Juice 2 tsp Chives 2 Tbs [butter]

1. Form into balls. Roll out in chopped pecans. The longer it sits the better the flavor mellows. Can sit for 3 to 4 weeks in the fridge. Eileen Romney, Cameo Park Ward

Appetizers
Note: for seasonings, substitute one 1 oz. pkg ranch dressing mix; lemon juice, Worcestershire sauce, red and green peppers, peppercorns, pineapple other ideasnot all at once, of course. by Eileen Romney, Dec. 2005

Cheese Ball, Cheddar

1 cup cheddar cheese, finely 1 Tbs green onion, finely grated 1 3-oz cream cheese 2 Tbs butter 2 Tbs milk chopped 1 Tbs diced pimiento 1 tsp Worcestershire sauce Dash Tabasco sauce 1/3 tsp cup parley, snipped or pecans or walnuts, finely chopped Pimiento strips (optional) Assorted crackers Bring cheeses and butter to room temperature. Add milk, onion, pimiento, Worcestershire sauce and hot sauce. Beat till combined. Cover and chill 4 to 24 hours. To serve, shape into ball, roll in finely chopped parsley or nuts. Garnish with pimiento strips. Let stand 15 minutes. Serve with crackers. Makes 1 1/2 cups, or about 12 servings. Better Homes & Gardens New Cookbook, 10th Edition, 17. Variations: Deviled-Ham: Prepare as above but substitute Swiss cheese for cheddar, omit Worcestershire sauce, and add one 3-oz can deviled ham to cheese mixture. Blue Cheese: omit pimiento & parsley, walnuts/pecans. Add 1/4 cup blue cheese. Roll in chopped toasted almonds.

Cheese Cubes/Gold Bricks

1 jar Old English cheese spread 2/3 cup soft butter Unsliced white bread, crusts removed

Beat cheese and room-temperature butter together. Cut loaf of unsliced white bakery bread in 1 inch cubes. Freeze cubes (easier to work with). Spread all sides of each frozen cube with cheese-butter mixture. Bake a few minutes until toasted. (It is much easier to spread when the bread cubes are frozen, but you can do it with the bread unfrozen.) Make ahead, and bake just before serving. Fun for your little helpers to prepare Jean Smith, CRII

Gold Bricks (The Mormon Family Cookbook)

loaf sandwich bread unsliced 1 pound butter softened 1 pound cheese, extra sharp grated

Cut crusts from bread. Cut bread into 1x1x2-inch pieces. Blend softened butter and cheese, and coat bread pieces on all sides. Place, not touching, on a greased baking sheet and bake for 20 minutes at 400 degrees F., turning once. The cheese should be melted and bubbly all over and the bread slightly crusty. Cool slightly; eat with fingers as accompaniment to fruit slices, soup, or tangy vegetables. Bricks may be frozen before baking and then baked at the last minute. Serves: 48

Cheese Loaf
1# brick Velveeta cheese small can ripe olives, chopped 3-oz pkg cream cheese small can green chilies

Appetizers

Mix chopped olives, cream cheese, diced mild green chilies. Roll cheese 1/2 inch thick between 2 sheets of wax paper. Spread cream cheese filling on rolled cheese. Roll up as for a jelly roll. Chill. Slice thin and serve on oval crackers.

Crock-pot Nachos
1 large pkg Velveeta cheese 1 lbs hamburger, browned 1 onion, chopped 2 small cans diced green chilies Mix and put in crock-pot. Serve with tortilla chips. 1 quart tomatoes, drained

Date Appetizers, Bacon Wrapped

Wrapped in bacon or topped with a dollop of crme frache, dates become savory and easy-to-prepare hors doeuvres. Choose plump, soft fruits with smooth, shiny skins; because of their generous size and easy-to-remove pits, Medjool dates are particularly well suited to these recipes. 12 slices center-cut bacon (7 inches in length), halved crosswise 24 pitted Medjool dates Light-brown sugar (opt)

1. Preheat the oven to 500. Line a rimmed baking sheet with parchment paper; set aside. 2. Soak 24 toothpicks in water for 15 minutes. Wrap each date with a piece of bacon, and skewer date with toothpick to hold bacon in place. 3. Place dates seam-sides down on baking sheet. Sprinkle with sugar, if desired. 4. Bake until tops are well browned, about 6 minutes. Turn, and bake until evenly browned and the bacon is cooked and crisp, 2 to 4 minutes more. 5. Drain on paper towels. Let cool slightly before serving. Makes 2 dozen (Soaking the toothpicks in water prevents them from splintering and burning.)

Dates Topped

w/

Creme Fraiche

For a more elegant presentation, pipe the crme frache onto the dates using a pastry bag fitted with a star tip. 12 pitted Medjool dates Finely chopped walnuts, for garnish (opt) cup crme frache Finely chopped candied ginger, for garnish (opt) 1. Slice each date in half lengthwise, and discard pit. Top each half with 1 teaspoon crme frache. Sprinkle with chopped nuts or candied ginger, if using.

Deviled Eggs, All-American

6 large eggs 1 to 2 dashes Tabasco sauce, to taste tsp freshly ground black pepper 1 tsp Dijon mustard 3 Tbs mayonnaise 2 Tbs softened butter Salt, to taste 1 Tbs snipped fresh chives Paprika, for garnish

Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Reduce heat to a simmer, and cook for exactly 13 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper, butter and snipped chives. Stir in mayonnaise. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives. Yield: 12 halves.

Appetizers
1 tsp vinegar [opt] tsp dry mustard 1/8 tsp onion powder few drops Tabasco sauce

Deviled Eggs
2 eggs, boiled 2 Tbs mayonnaise 1/8 tsp salt

Cut boiled eggs in half (long way) remove yolks and mash in small bowl with a fork. Add remaining ingredients and mix well to blend. Refill the hollow part of egg white with yolk mixture. Sprinkle paprika on top. Chill until ready to serve. Makes 4 stuffed egg halves. (double, triple, according to need) Shilling/McCormick Spices

Curried Deviled Eggs

Deviled eggs are always immediately gobbled up at any picnic or party,. The curry powder adds a unique flavor to the eggs that really makes the flavor pop, but it isn't so different that it really upsets the purists. Most people cannot even identify what the different flavor is, they just know they like it. This is a basic recipe with the addition of curry powderif you normally add different things like sweet relish or minced onion, go ahead and add them too as the curry flavor is great with both of those additions. 8 large hard-boiled eggs 2 Tbs minced scallions Salt 1/3 cup mayonnaise 1 tsp curry powder Freshly ground black pepper Peel the eggs and cut them lengthwise in half. Remove the yolks and place in a small bowl. Mash the yolks until smooth and add the mayonnaise. Mix until a smooth paste forms. Mix in the scallions, curry powder, and salt and pepper to taste. Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Cover and refrigerate for up to 8 hours before serving. Makes 8 servings. Preparation Time: 10 minutes Total Time: 10 minute Hints and Tips: a) Place filling in a sealable plastic bag. Cut off tip from bottom corner and squeeze filling into egg halves. When finished, throw away the bag. No mess and no fuss. b) If the eggs have to be covered in plastic wrap, put toothpicks in some of the eggs to hold the wrap up. c) For serving at picnics, place eggs in a plastic container, seal, and place in ice chest. You may take out of ice chest, just before serving.

Egg Salad Sandwich FillingKarins Favorite

3 hard boiled eggs Miracle Whip Beau Monde Salt and pepper dast Tabasco (opt. but good!)

Bring cold water w/eggs in to a boil eggs; cover and let stand 12 minutes, SLC altitude. Peel under cold running water; separate yolks and whites. Chop whites as fine as you like. Mash yolks; add Miracle Whip to moisten, Beau Monde (or celery salt and a bit of onion powder), salt and pepper. Mix well and add chopped egg whites. Three eggs makes two generous sandwiches.

Fresh Fruit Cups w/ Ginger Ale

1 cantaloupe 3 pints strawberries, fresh 3 ripe mangos 1 honeydew 1 cup blueberries, fresh 3 star fruit or kiwi 8 cups ginger ale

Peel and cut cantaloupe, honeydew, and mangos into bite-size chunks. Clean strawberries and slice in half. Rinse blueberries. Toss these five fruits together. Evenly divide combines fruit into 20-24 sherbet glasses or wine goblets. Pour sparkling ginger ale over fruits. Garnish with star fruit or kiwi slice. Serve immediately. Tip: fruit may be cut and refrigerated up to 6 hours in advance. Serves 24 individual glasses or 16 out of buffet serving bowl.

Appetizers
Fruit Dips, Lime
2 8 oz pkg cream cheese, softened cup sugar 2/3 cup frozen limeade, thawed 1 cup whipping cream

1 small lime (more or less to taste)

Beat together cream cheese and sugar until smooth, beat in limeade, grated lime peel, and juice from half the lime (more may be added later to taste). Whip cream and fold into cream cheese mix.

Fruit Dip, Quick

Combine one 8-oz carton yogurt, 3 Tbs strawberry jam, and 1/4 teaspoon ground cinnamon; chill. Serve with chilled fruit dippers: seedless green grapes, apple wedges, cantaloupe or honeydew balls, or pineapple chunks. About 1 1/4 cups.

Hot Shrimp RollsMormon Family Cookbook

1 7-oz can shrimp 1 4-oz can olives chopped, ripe 1 avocados ripe chopped cup sour cream 1/3 cup mayonnaise cup lemon juice Combine shrimp, ripe olives, avocado, sour cream, mayonnaise, lemon juice, parsley, and garlic salt. Cover and chill. When ready to serve, slice rolls in half and brush each half with melted butter. Place one small square of Swiss cheese on each roll and top with a heaping Tbs of the shrimp mixture. Top with a tomato slice. Bake 350 on a cookie sheet for 20 minutes or until lightly browned. 24 servings Variation: Hot Crab RollsReplace shrimp with 7-oz can of crabmeat. May also be made on whole loaf of French bread, sliced horizontally. Arrange the cheese slices on the bread, & pile the crab mixture on top; top with tomato slices. Bake whole loaf about 30 minutes and slice into pieces to serve. 1/8 cup parsley chopped tsp garlic salt 12 dinner rolls cup butter melted 6 slices cheese, Swiss 5 tomato sliced into 24 slices

Layered Shrimp Dip (Sharon Kofford)

1 pkg (8 oz) cream cheese, softened 6 Tbs salsa, divided 1 can (2 oz) sliced black olives 1. 2. 3. 4. 1 cup (4 oz) shredded Monterey jack cheese 3 cans (6 oz each) small shrimp, rinsed & drained cup of cocktail sauce 1 cup (4 oz) shredded cheddar cheese sliced green onions, tortilla chips

Combine cream cheese and 3 Tbs salsa. Spread into an ungreased 9" pie plate. Combine cocktail sauce and remaining salsa. Spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Combine cheeses; Sprinkle over olives. Top with chopped green onions. Cover with plastic wrap and chill. Serve with tortilla chips.

Appetizers
1 Tbs cornstarch 1/3 cup chopped green pepper 1/3 pound butter cup milk 2 eggs, slightly beaten 1 cup grated cheddar cheese 1/3 cup sliced green onions

Mini Cheese Quiche Tarts

1 8-oz pkg cream cheese, softened 2 cups flour cup mayonnaise

Combine cream cheese and margarine in bowl; blend well. Add flour; mix well. Chill. Line small muffin pans with small amount of mixture. Bake at 400 degrees for 10 minutes. Combine milk, mayonnaise, eggs and cornstarch in bowl. Mix until smooth. Stir in cheese, green pepper and onions. Spoon into pastry shells. Bake at 350 degrees for 20 to 30 minutes. Yield: 48 servings

Olive and Cheese Balls

1-5 oz jar bacon cheese spread 1 small jar olives, drained (2535) cup sifted flour Dash Worcestershire sauce 4 Tbs butter Dash hot sauce

Beat cheese and butter together till light and fluffy. Add sauces. Stir in flour till forms dough to shape around olives which have been drained for 2 hours. Place on ungreased cookie sheet. Bake 400 for 1215 minutes. Carolyn Dunford

Seven-layer Taco Dip (Karin)

Karins seven-layer dip is a family favorite! 2 cans of refried beans 1 small can diced chilies 1 regular size sour cream 1 pkg mild taco seasoning 3-4 avocados 2 Tbs lemon juice some garlic salt dash seasoned salt green onion tomatoes sliced olives grated cheese

1. Mix diced green chilies with beans. 2. On a large round serving plate, spread refried bean mixture. Mash avocados; add lemon juice, salt, and pepper. Spread avocado mixture on beans, leaving 1 inch of beans all the way around showing. 3. Mix sour cream and taco mix together. Spread over avocado layer. 4. Sprinkle on chopped green onion, tomatoes, sliced olives, and grated cheese. Chill over night. Serve dip with chips of choice.

Fiesta Taco Dip

Clipped from the newspaper many years ago. 1 large can refried beans 1 pkg taco seasoning mix, divided a little cumin 3 avocados equal amt sour cream tsp salt tsp pepper 1 cup sour cream diced green chilies fine 1/4 c chopped green onion 2 chopped tomatoes 1 cup sliced olives Grated cheese for garnish Corn chips

1 tsp lemon juice green pepper, chopped

BOTTOM LAYER 1 large can refried beans with 3/4pkg dry taco seasoning mix; add a little cumin. On a large round serving platter, spread refried beans.

Appetizers
NEXT LAYER Make guacamole with avocados mixed with the lemon juice and equal amount sour cream, the salt and pepper. Spread avocado mixture on beans, leaving 1 inch of beans all the way around showing. NEXT LAYER Mix sour cream, remaining taco seasoning. Spread over avocado layer. NEXT LAYER Equal parts grated Monterey Jack Cheese and Longhorn cheese mixed to cover top. (Can use cheddar only.) TOP LAYERSprinkle on chopped onion, tomatoes, green peppers, sliced olives. Garnish with sour cream and sliced olives. Serve dip with tortilla or corn chips.

Mexican Platter DipServes: 12

1 30-oz can refried beans 1 pkg taco seasoning [1 oz] 3 avocados ripe 1/8 cup lemon juice 1 cup sour cream cup mayonnaise 1 tsp garlic salt 1/16 tsp Tabasco sauce 1 bunch green onions chopped (use part of tops) 2 tomato skinned, seeded, and chopped 1 2 -oz can olives sliced ripe # cheddar sharp shredded 1 16-oz bag tortilla chips

Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco sauce. Cover and chill. Combine sour cream, mayonnaise, and taco seasoning mix. Cover and chill. To assemble dip on a large round platter or serving dish, spread beans in an even layer, leaving 1-inch space all around the edge. Top with avocado mixture, leaving bean layer exposed all around. Top with sour cream mixture, leaving avocado mixture exposed all around. Sprinkle with green onion, tomatoes, ripe olives, and Cheddar cheese. Serve as a dip with corn chips or tortilla chips, or serve onto plates in pieshaped wedges.

Pepper Jelly w/ Liquid Pectin

4 or 5 hot peppers, cored and cut in pieces pieces 1 cup white vinegar (5 % acidity) 1 pouch liquid pectin Green food coloring

4 sweet green peppers, cored & cut in 5 cups sugar

Note: Wear rubber or latex gloves when working with hot peppers. Put half the peppers and half the vinegar into blender container. Cover and process at liquefy until peppers are liquefied. Repeat with remaining peppers and vinegar. Combine liquefied peppers, vinegar and sugar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard for 1 minute. Skim and add a few drops of green food coloring. Pour hot jam immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath. Yield: About 5 half-pint jars

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Appetizers

Pepper Jelly
1 cups finely chopped green bell pepper 6 cups white sugar 1 cups distilled white vinegar 3 ounces liquid pectin 1. In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly. 2. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat 3. Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes. 6 servings Original recipe yield: 3.5 cups. Excellent served with cream cheese and crackers as an appetizer.

Jalapeno JellyMormon Family Cookbook

cup cider vinegar cup apple juice 5 cups sugar 4 jalapeo peppers seeded & cored 2 bell peppers seeded and cored 1 pkg liquid fruit pectin 1/16 tsp food coloring, green (opt) Makes about 8 cups Serves: 64

Mix vinegar, apple juice, and sugar. Stir well. Add peppers and bring to a boil. Boil hard for 10 minutes, stirring often. Remove from heat; add pouch of pectin and mix well. Add green food coloring, if desired, and strain into sterilized jars. Seal with paraffin. To serve, dip a small amount of the jelly onto a knife and into softened cream cheese. Spread on a small snack cracker and then eat in one bite.

Pineapple Cheese Ball or Dip

2 8-oz cream cheese (softened) cup finely chopped green pepper Whip cream cheese, blend in the rest of the ingredients. (If using, add half pecans at this time.) For dip: place in bowl, sprinkle with chopped parsley and chopped pecans For cheese ball: chill; form in ball and roll in pecans and/or chopped parsley. Serve with variety of crackers. Form in ball, using half pecans. Chill well. Roll in reserved pecans. (Or roll in chopped parsley; use only 1 cup nuts) 2 Tbs finely chopped onion 1 8-oz can crushed pineapple (drained) 2 cups chopped pecans 1 tsp seasoned salt

Scotch Eggs OVEN-STYLE

Originating in Scotland, Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. Theyre portable and delicious. These recipes are simple ways for making a traditional Scottish dish which is often used for a light snack at picnics or buffet lunches. It can be served hot or coldalso a great way to use leftover Easter Eggs. 1 lb bulk pork or Italian sausage Fine dry bread crumbs or cornmeal 1 egg, beaten l 8 plain or pickled** hardcooked eggs 1/3 cup fine dry bread crumbs or cornmeal

Appetizers
1. Divide sausage into 8 (2-oz) portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. 2. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 oven until lightly browned, about 20 minutes. 3. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week. Makes 8 servings. ** To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets aside for another use. In medium saucepan, combine reserved beet juice, 1 cups white vinegar, 1 cup sugar, 1 Tbs whole allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8 hard-cooked eggs in 1-quart jar with tight-fitting lid. Pour hot mixture over eggs. Cover tightly.

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Scotch Eggs alternative method

1 lb bulk pork sausage 1 Tbs fresh parsley, chopped 1 Tbs grated onion tsp ground cinnamon 1/8 tsp ground nutmeg 4 hard-cooked eggs, shelled cup fine dry breadcrumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Scotch Eggs (deep fried)

6 hard boiled eggs 1/2 tsp dried thyme tsp dried basil 1 C breadcrumbs 1 tsp salt 1 tsp paprika 2 eggs, beaten 1 lb spicy sausage meat C flour, divided 2 tsp pepper oil for frying 1. Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. 2. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it (see photos). Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs. 3. Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard. Makes 6 Eggs

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Appetizers

Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the Southern USA. Theyre portable and delicious. In Scotland where the dish originated, Scotch Eggs are especially popular at picnics where they are eaten cold. (4 servings)

Scotch Eggs (deep fried w/gravy)

8 eggs 1 Tbs chopped parsley pinch of salt & pepper tsp ground sage 1 lb sausage meat 2 cups bread crumbs 1 lb sausage meat 2 cups bread crumbs

Boil six (6) eggs until hard. Shell. Mix 1 cup of bread crumbs with other dry ingredients then mix with meats. Add one (1) raw egg, mix, then shape around each hard boiled egg for a thickness of inch to give the appearance of a large meatball. Beat remaining raw eggs into the milk. Roll the thickened eggs into this mixture and then roll once more in the remaining bread crumbs. Fry in deep fat for about eight (8) minutes or until golden brown. If you prefer, bake them in a 350 degree oven for 1/2 hour. Let the eggs cool or serve hot with mashed potatoes and beef gravy. NOTES: Smaller eggs work best for this recipe. Try ground pork and season it with sage and other spices of choice rather than using bulk sausage. If needed, dip peeled egg in milk, shake off excess milk, and then dip in flour.

Seafood Cocktail Sauce

6 Tbs chili sauce 2 Tbs lemon juice 1 tsp Worcestershire sauce 1 Tbs horseradish 2 drops Tabasco sauce tsp grated onion 1 6-oz can crab, flaked 1 cup finely chopped celery

Mix, adding crab and celery last, adding salt to taste. Serve portions in lettuce-lined cups

Appetizers
Seafood Cocktail Sauce (Old Standby)
my original from the 1960sI like it! 6 Tbs chili sauce 2 T lemon juice 1 Tbs horseradish 1 tsp Worcestershire 1. Mix first 7 ingredients. Chill. 2. To serve, add crab and celery and pile into lettuce lined cups. tsp grated onion 2 drops Tabasco Sauce salt to taste 1 6 oz can crab, flaked 1 cup finely chopped celery Lettuce lined cups

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Shrimp/Cream Cheese Party Favorite

This is quick, easy and good! Part of every Christmas/New Years gathering. 1 jar (10-12 oz) Heinz Chili sauce 2# frozen baby shrimp, (precooked) buttery crackers (Ritz or Townhouse) 1 jar (12 oz) Heinz Seafood sauce 1 8-oz Philadelphia cheese brought to room temperature

Mix sauces with shrimp. (You can use canned shrimp in a pinch) Pour shrimp and sauce over cheese on serving platter. Surround with crackers to serve.

Shrimp dip (Cecilias)

1 pkg. (8 oz) cream cheese cup mayonnaise 1 cup chopped, cooked, cleaned shrimp 2 Tbs. chopped fresh parsley or cilantro

cup grated parmesan cheese 2 cloves garlic, minced

Cecilia uses crushed garlic in a jar I used 1/8 tsp. The label said 1 tsp. = 1 to 2 cloves garlic. Cecilia Evans

Shrimp Dip
1 large pkg cream cheese 1 tsp lemon juice Mix together (stirring by hand) and add 1 can shrimp, broken up if large. (This also is a delicious dip with vegetable bits.) Denece Checketts 1 tsp Worcestershire sauce 2 Tbs grated onion 1/3 cup milk Pinch of garlic powder

Shrimp over Rice

From Kalevis friend, Avard Booth: serve with Won Tons. Serves 20 2 squares butter 1 quart milk cup flour Stir flour into melted (not browned) butter; add milk; cook & stir until thick and smooth Add a little onion salt, 2 teaspoons salt, 3 Tbs chives and 1 Tbs pimento. Keep hot in top of double boiler. Add 3 lbs shrimp or crab

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Appetizers

Cook white rice in the amount to serve 1/2 to 3/4cup cooked rice per person. Serve rice hot, with hot shrimp/white sauce over. Use as appetizer or hors doeuvre, or in larger portions as a main dish.

Shrimp Rolls
1 8 oz pkg cream cheese 1 can shrimp or crab 1/4 tsp Worcestershire sauce Garlic powder & onion powder (small
amt)

Lemon juice, a little Miracle Whip to moisten

Beat softened cream cheese and all together until smooth. Trim all crusts off bakery bread (sandwich style loaf); butter one side of each slice with soft butter. Spread filling on oth Broil until toasted. Makes about 20-25 full rolls, 40 bite sized rolls.Jean Smith

Shrimp Tomato Juice Cocktail

A delicious holiday/party favorite from Bertha Blonquist, CR 2nd Ward 3 quarts tomato juice 1 (14 oz) bottle catsup 1 cup finely diced celery Mix and chill 24 hours. Serve cold. Serves 34 (1/2 cup) servings. Bertha Blonquist 3 Tbs sugar 1/2 tsp garlic salt 3 Tbs horseradish 2 cans cocktail or broken shrimp 3 Tbs Worcestershire sauce (or less to taste) tsp salt Juice from lemon

Shrimp & Cheese Sandwiches

4 eggs, hard-boiled and chopped 1 can (4- oz) drained, cleaned shrimp 2 Tbs finely diced scallions 1- cups grated Cheddar Cheese cup mayonnaise

Mix all ingredients. Spread evenly on both sides of bagel or English muffin. Bake at 350 for 10-12 minutes (open faced), or broil until cheese melt. 16 half sandwiches.

Simple Twos Dip

2 cups sour cream 2 cloves garlic 2 Tbs sugar 2 Tbs lemon juice 1 tsp salt shrimp or crab, opt

Crush garlic & mix all. Let flavors blend over night. Serve w/ crackers or veggies.

Spinach Dip
1 pkg. frozen spinach, 1 cup sour cream 1 can water chestnuts, chopped cup green onion, chopped 1 cup mayonnaise 1 pkg. Knorr vegetable soup mix Drain and squeeze all liquid out of spinach. Stir all ingredients together. Let set overnight. To serve: Hollow out round loaf of pumpernickel or rye bread. Fill with dip. Spread on crackers or use with vegetable sticks. Recipe from Knorr vegetable soup mix.

Appetizers
Stuffed Mushrooms
Off to a great start. Simply delicious!

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Pepperidge Farm bread crumbs

12 oz sausage

2 lbs fresh mushrooms

8 oz cream cheese

Brown sausage and add cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn upside. Cook at 350 degrees for 25 minutes.

Sweet and Sour Water Chestnuts [Mountain Fuel 1980]

1 8-oz can whole water chestnuts bacon slices 1 cup barbecue sauce 1 cup honey Drain chestnuts; wrap each chestnut in 1/2 slice bacon and secure with toothpick. Place wrapped chestnuts in 9x9x2 baking dish. Combine honey and barbecue sauce and pour over chestnuts. Bake uncovered at 400 degrees for 30-35 minutes or until bacon is golden brown. 15-20 appetizers.

Bacon Wrapped Water Chestnuts

2-8 oz cans of whole 1 lb bacon water chestnuts 2 cups brown sugar 4 oz soy sauce Toothpicks

1. Drain water chestnuts. Fry bacon half way and drain. 2. Cut bacon strips to fit around chestnuts. Wrap each nut with bacon and run a toothpick through the nut to fasten the bacon. Dip in soy sauce and then roll and pack in brown sugar. 3. Place on a foil lined baking sheet. Keep them separated. This is very sticky. Bake at 350 degrees for 15 to 20 minutes. Watch after 10 minutes so you dont burn them. Serve hot

Toasted Cereal Snacks

2 cups corn puffs 2 cups cheerios 2 cups pretzel sticks 1 cups mixed nuts 1/3 cup butter, melted 1 Tbs Worcestershire sauce tsp garlic salt tsp celery salt

Heat oven to 250 degrees. Mix cereals, pretzels and nuts in baking or roasting pan. Blend butter and seasonings. Pour over cereal mixture. Bake 30 minutes, stirring gently with wooden spoon after 15 minutes. About 8 cups. Betty Crocker Cookbook

Vegetable Dip (Lynn Hassam)

2 cups sour cream substitute or sour cream 2 cups miracle whip 2 Tbs minced onion 2 Tbs parsley flakes Mix all ingredients. Chill while flavors are blending. Serve with all kinds of fresh vegetable bits cucumber, cauliflower, zucchini, celery, carrots, etc. 2 tsp dill weed 2 tsp beau monde seasoning

Wontons (Avard Booth)

Spam, chopped green onions, chopped mushrooms, chopped Mix chopped ingredients together. Put small amount on each won ton skin (purchase at grocery store). Fold over, forming a triangle, and seal with a little cold water spread on the edge. Fry in deep hot fat (a wok works well). May serve with a dipping sauce

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Appetizers

Wontons, Crispy
1 14-oz pkg won ton wrappers cup green onion, chopped 1 tsp cornstarch lb ground pork 8 water chestnuts Thaw won ton wrappers, if frozen. Mix meat with all remaining ingredients (finely chopped); can use tsp ground ginger in place of fresh. To FILL and shape won ton: Portion 1/2 tsp meat on center of wrap Fold into triangle Turn top triangle to meet fold 1 Tbs soy sauce tsp fresh ginger grated

Moisten corners A & B with water Overlap corners A & B with a slight twist; press corners firmly. Deep fat fry at 350 degrees a few at a time until browned. Serve warm with favorite sweet-sour sauce makes 60 appetizers.

Wontons
Theyll be back for more! 1 lb sausage 1 egg 1 can (4 oz) water chestnuts, drained & chopped cup celery, finely chopped 4 green onions, finely chopped 4 oz fresh or canned tiny shrimp, opt tsp MSG (Accent) 1 pkg wonton skins Cooking oil Brown sausage. Drain off fat. Put in a bowl. Add all other ingredients except wonton skins and oil. Drop about 1-tsp mix into middle of a wonton skin. Fold in triangle shape moistening and pinching edges together. Then pinch long ends together and twist into crescent shape. Heat oil in electric frying pan to 375 degrees. Drop wontons in oil (about 6 at a time). Turn over when lightly golden to cook other side. Then drain on paper toweling. Wontons may be reheated in a 425degree oven on a cookie sheet until heated through. Serve with sauce. Wonton Sauce (Sweet and Sour) 2/3 cup brown sugar cup white vinegar 1 tsp soy sauce 2 Tbs cornstarch 2/3 cup pineapple juice 1 tsp ketchup tsp MSG (Accent) cup water

Bring brown sugar, pineapple juice, vinegar, ketchup, soy sauce and MSG to a boil. (Opt: Tbs soy sauce and diced green pepper). Thicken with cornstarch diluted with water. Cook one more minute. Makes about 40. Combine above ingredients and cook, stirring constantly, until thickened and translucent.
Another wonton method: Pull the two corners toward you and overlap one with the other in front of filling (back corner should point up). Pinch to seal.

Appetizers

17

Lemonade
Great on a hot summer day Stir together 3 cups water, 1 cup lemon juice (4-5 lemons) and 1/2 cup sugar, or to taste. Pour over ice. 5 servings ( about 3/4 cup each).

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A collection of favorite recipes & culinary lore

Beverages
Almond Vanilla Punch (Bertha Blonquist)
Bring to a boil to dissolve sugar: 2 cups water 1 cup sugar Add: 1 6 oz can frozen orange juice 1 6 oz can frozen lemonade juice 1 tsp vanilla Chill or freeze to slush. Seven-up or ginger ale may be added when serving. (Five recipes plus 5 cups water make 5 gallons) 1 tsp almond extract 10 cups cold water

Christmas Wassail
Make the spice mixture first, then add juices Boil 2 cups sugar and 1 qt water 10 minutes with this bag of spices: Let stand 1 hour then add fruit juices and serve hot. (If canned juices are used, add some fresh for flavor.) Marion Carroll

Spices
4 sticks cinnamon 6 allspice 10 cloves 2 Tbs chopped ginger (opt)

Juices
10 oranges or 2 large cans frozen juice 8 lemons or 1 can MCP lemon juice or 8 limes may be substituted also 2 quarts apple cider

Citrus Punch (Janene Hansen)

3 12-oz cans frozen lemonade 1 tall can pineapple juice 5# dry ice water to make 5 gallons 1 tall can unsweetened orange juice 5# sugar Mix together; add dry ice hour before serving.

Dry Ice Root Beer

5 pounds sugar 5 gal water 1 bottle root beer extract 5 pounds dry ice (more on hot day)

Mix first three ingredients, making sure sugar is dissolved. Half hour before serving time, add dry ice. Loosely cover container. (A 5 or 10 gal milk can is excellent for this drink.) 80 1-cup servings

Five-Threes Slush
Heat together 3 pints water and 3 cup sugar. Remove from heat; add 1 pkg lemon jello and stir until dissolved. Cool; add juice of 3 lemons, juice of 3 oranges, 3 mashed bananas, and 1 small can crushed pineapple; freeze. To serve, half fill cup and add ginger ale.

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Beverages

French ChocolateBertha Blonquist

3 Squares unsweetened chocolate (1 oz each) cup water cup sugar tsp salt Cook together over low heat until thick. Remove from heat and add 2 tsp vanilla Cool 1/2 hour; fold in 1/2 pint cream, whipped. To serve: 1 Tbs per cup; add HOT milk and tiny peppermint candy cane over side of cup.

Happy-Times Ice Cream Punch

From Better Homes and Gardens cookbookmy first cookbook. 2 6-oz cans frozen lemonade concentrate 9 cups cold water Combine frozen concentrates, water. Place sherbet, ice cream in punch bowl. Break in small pieces with large spoon. Add juices. Stir till sherbet, ice cream are partially melted. Makes 5 quarts. Note: Can use orange crush soda for part of water/juice mixture. 5 pints pineapple sherbet 1 6-oz can frozen orange juice concentrate 1 quart vanilla ice cream

Quick Punch
Scoop 1 quart lime sherbet into punch bowl. Add twelve 7-oz bottles lemon-lime carbonated beverage (or about 1 2-liter bottle), pouring liquid slowly down the side of the bowl. Ladle the lime punch out into punch cups or glasses. Makes 12 to 15 8-oz glasses. Substitute orange sherbet, vanilla ice cream and orange crush for a refreshing variation.

Raspberry-Lemonade Slush
2 pkgs frozen raspberries 46-oz pineapple juice 2 cans lemonade 1 6-oz can lemon juice 3 pkgs raspberry KoolAid 4 cups sugar water to make 2 gallons Cheryl Gale

Mix well. Freeze 24 hours. Take out 2 hours ahead and slush.

White Punch
Pam Nielsen and Joan Ginn (40th Ward) 1 20-oz can pears 2 12-oz cans lemonade 1 46-oz can pineapple juice 32-oz Seven-up 1 16-oz can pears 6 cans water gallon pineapple sherbet Blend pears with juice; add the frozen lemonade with 6 cans water and the pineapple juice. Chill. Add the pineapple sherbet and pour the Seven-up over all. Serve

Wonderful Wassail
1 46-oz can apple juice 1 6-oz can frozen lemonade 1 cinnamon stick 1/2 tsp nutmeg 1 46-oz can pineapple juice cup honey 1 6-oz can orange juice concentrate cup lemon juice

Heat apple juice, cinnamon stick, and nutmeg to boiling point. Reduce heat and simmer for 15 minutes. Add lemonade and orange juice concentrates, pineapple juice, honey (or sugar), and lemon juice; simmer. Remove cinnamon stick, and serve hot. Garnish with orange slices, if desired. If beverage simmers a long time and becomes too thick or concentrated, water may be added. Serves 18 Mormon Family Cookbook

Beverages 21
Yule Punch
1 quart apple juice 1 pint orange juice cup sugar 3 cinnamon sticks 1 pint cranberry juice 1 tsp whole allspice 1 tsp whole cloves Combine juices in automatic percolator. Place sugar and spices in percolator basket. Allow to go through perk cycle. Serve hot. Makes 16 1/2 -cup servings. No percolator? Put all ingredients in stainless steel pot, (spices in cheese cloth bag) steep for 1/2 hour.)

A collection of favorite recipes & culinary lore

Breads
Banana Bread (Karin)
1 cups flour 2/3 cup sugar tsp baking soda In a large mixing bowl combine 1 cup flour, sugar, baking powder and baking soda and salt. Add mashed banana, shortening and milk. Beat on low until mixed; beat on high speed 2 minutes. Add eggs and remain flour. Beat until blended. Stir in nuts. Pour in greased 8x4x2 loaf pan. Bake 350 degrees for 55 to 60 minutes, until toothpick inserted near center comes out clean. Cool 20 minutes on wire rack. Remove from pan and cool completely. Wrap and store overnight before slicing. Makes 1 loaf (16 servings) tsp salt 2 Tbs milk cup nuts (optional) 1 cup (2-3 medium) mashed ripe bananas 2 eggs 2 tsp baking powder cup butter, margarine, or shortening

Banana Nut Bread

1 cup sugar 2 eggs cup butter cup nuts (optional) tsp vanilla 3 Tbs canned milk 3 bananas 2 cups flour 1 tsp soda 1 tsp salt

Cream first three ingredients; mash bananas, and stir in with remaining ingredients. Divide equally between two buttered loaf pans. Bake 350 for 1 hour. Makes: 2 loaves Carolyn Dunford

Bread, Rustic Country

Hearth-quality bread from a home ovenreal country bread, the kind made by an artisan and never found at the supermarket, is a thing of beauty. The crust is shatteringly crisp, the crumb is chewy and filled with plenty of holes, and the flavor is hearty and rugged. Whole wheat and rye flours contribute to this breads full flavor, and extra oven time gives the bread its thick crust. Because of its high water content, the bread will be gummy if it is undercooked. To check doneness, make sure its internal temperature has reached 210 degrees by inserting an instant-read thermometer halfway through the loaf from the bottom. Also look at the crustit should be very dark brown, almost black. Americas Test Kitchen The Sponge The Dough 1 Tbs kosher salt or 2 tsp tsp active dry yeast (not rapid-rise) 1 cup bread flour 1 cup whole wheat flour 3 cups bread flour cup rye flour 2 Tbs honey (less works well) table salt *Coarse cornmeal for sprinkling on peel

1. For the sponge, dissolve yeast into 1 cup of tap water in medium sized bowl. Mix in flours with rubber spatula to create stiff, wet dough. Cover with plastic wrap; let sit at room temperature for at least 5 hours, preferably overnight. (can be refrigerated up to 24 hours; return to room temperature before continuing with recipe. 2. For the dough, mix flours, 1 1/3 cups tap water, honey and sponge with rubber spatula in the bowl of an electric mixer. Knead, using dough hook attachment, on lowest speed until dough is smooth, about 15

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Breads

minutes, adding salt during final 3 minutes. Transfer dough to large, lightly oiled bowl. Cover with plastic wrap; let rise until tripled in size, at least 2 hours. 3. Turn dough onto lightly floured surface. Lightly dust hands and top of dough with flour. Lightly press dough into a large disk. Fold toward center, overlapping edges easily making a smooth ball. Using a large metal dough scraper or two metal spatulas, transfer dough, smooth side down, to colander or basket lined with heavily floured muslin or dish towel. Cover loosely with large sheet of aluminum foil; let rise until almost doubled in size, at least 45 minutes. 4. As soon as dough begins to rise, adjust oven rack to low center position and arrange quarry tiles (I use a pizza stone) on rack to form 18 by 12 inch surface (or larger). On lowest oven rack, place **small baking pan or cast-iron skillet to hold water. Heat oven to 450 degrees. 5. Sprinkle coarse *cornmeal liberally over entire surface of peel. Invert dough onto peel and remove muslin. Use scissors or serrated knife to cut three slashes on top of the dough. 6. Slide Dough from peel onto pizza stone. **Wearing oven mitts and a long sleeved shirt, carefully add 2 cups of hot water to pan or cast iron-skillet. Bake until instant read thermometer inserted in bread registers 210 degrees and crust is very brown, 35 to 40 minutes, turning bread around after 25 minutes if not browning evenly. Turn oven off, open door, and let bread remain in oven for 10 minutes longer. Remove from oven, then let cool to room temperature before slicing, about 2 hours. To crisp crust, warm in 400 degree oven for 10 minutes. If you like chewy, thick crusted bread, give this a try its worth it! Dianne R-K * Instead of cornmeal, place large sheet of parchment paper on top of peel, then invert risen dough on parchment side of peel. After slashing dough, slide dough w/parchment from peel on to stone in oven. ** Instead of water pan in oven: fill clean spray bottle with water and spritz dough evenly all over just as you put it in oven. Additional spritzings during the baking time not necessary, The more you spritz, the more a crisp, brittle crust characteristic of rustic country bread will form. (Brushing with oil, on the other hand, gives a softer crust, which is an entirely different effect).

Best White Bread

2 pkgs dry yeast 2 cup lukewarm water 12-13 cups white flour 2 eggs, beaten 5 Tbs liquid shortening 2 cup milk 5 Tbs sugar (or honey) 2 Tbs salt

Dissolve yeast in lukewarm water. Scald milk and add sugar and salt and set aside. Beat eggs in mixer; add milk with sugar and salt. Add enough flour to make lukewarm. Add yeast and mix. Add oil and 1/2 flour. Beat until smooth. Add remaining flour and knead until dough is smooth and elastic, about 15-20 minutes. Place dough in greased bowl until double in size. About 1-1/2 hours. Divide in 4 equal portions and shape into loaves; place in well-greased loaf tins and cover with cloth. Let rise again to about double in size (about 1 hour). Bake in preheated oven 15 minutes, 400 reduce heat to 325 for 15 to 20 minutes. Brush with canned milk and let stand in pans about 4 or 5 minutes. Turn out on racks to cool.

Bread Sticks
2/3 cup warm water 1 pkg dry yeast 1 tsp salt 1 Tbs sugar cup shortening 2 cups flour

Dissolve yeast in warm water, then add salt, sugar, shortening and 1/2 of the flour. Beat until smooth, then mix in remaining flour. Knead until smooth. Let rise until double, about 1 hour. Divide in 48 sticks. Roll in salt if desired. Brush with egg yolk glaze. Place on greased baking sheet. Bake 425 degrees. Watch after 7 minutes. JoAnn Penrose

Breads
Bread Sticks
From a newspaper article on the Maxwellsmany years ago. 1 Tbs dry yeast 1 cups warm water 1 Tbs malted milk powder 1 Tbs honey 1 tsp salt 4-4 cups unsifted flour

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1. Dissolve yeast in warm water; stir in malted milk powder, honey, and salt. Add flour and knead lightly. Divide in 12 pieces, rolled 10-12 inches long. 2. Let rise 15-30 minutes. Brush top with melted butter and top with coarse salt, herbs, seeds, cheese, etc. Bake six to a cookie sheet at 400 degrees abt 15 minutes. Mrs. Neal Maxwell

Butters/spreads
Orange Honey Butter
1 cup room temperature butter 1 cup honey 1 cup orange marmalade Beat butter in mixer until light and fluffy. Beat in honey, pouring in a slow stream. Beat again until as light as possible. Add marmalade, beating just enough to mix. Serve with hot rolls. (Make ahead, refrigerate but bring to room temperature before serving.)

Whipped Honey Butter

1 square butter, whipped Beat together until of spreading consistency. Store in refrigerator. 1 egg yolk 1 cup honey 1 tsp vanilla

Chocolate Banana Nut Bread

The grand champion prize at a 1994 county fair! 1 cup mashed bananas (abt 2) 1 cups flour 1 cup sugar 6 Tbs cocoa 1 tsp baking soda tsp salt tsp baking powder 2 eggs cup oil 1/3 cup chopped nuts

Heat oven to 350. Grease bottom of loaf pan. Mash bananas; mix dry ingredients. Add eggs, oil, bananas and nuts; stir until blended. Bake 55 to 60 minutes. Cool in pan 10 minutes before removing. Cool before slicing.

Christmas Bubble Bread

Mix, scald and cool: Add: cup milk cup sugar 2 beaten eggs cup oil 1 tsp salt Dissolve 2 pkgs yeast in 1/2 cup warm water and add to above mixture. Add about 4 1/2 cups flour (soft dough). Let rise until double and push down. Knead a little and let rise 10 minutes more. Work 1/2 to 3/4cups chopped pecans into dough. Roll dough into balls about the size of walnuts and roll in melted butter (1/2 cup), then in 1-2 teaspoons cinnamon mixed with 1 1/4 cup sugar. Line angel cake pan with foil and grease foil. Place balls around in pan until all have been layered in. Put more nuts and maraschino cherries in cracks between balls of dough. Let rise to double. Bake 45 minutes and 350

26

Breads

degrees. The last 10 minutes, cover top with foil if too brown. Remove from pan, dribble icing over if desired.

Cinnamon BunsElephant Ears

1 can of cinnamon buns found near canned biscuits in the dairy aisle 1 cup of granulated sugar cup of ground cinnamon

1. Preheat your oven to 375 degrees. Mix the sugar and cinnamon together and spread evenly on a flat surface. 2. Each cinnamon bun should be placed on the sugar-cinnamon mixture and rolled out to 6 to 8 inches in diameter, using a rolling pin. Turn the pressed dough over so that both sides are coated well with the sugar mixture. Place on a foil-lined cookie sheet and bake on the center rack of your oven until just brown. Keep a careful eye on them while baking so they do not burn. Heloise

Cinnamon Rolls
2 cups milk, scalded cup shortening 1 cup mashed potatoes 2 pkgs yeast cup warm water 1 cup sugar 2 eggs, slightly beaten 2 tsp salt Scald milk and pour over shortening; cool to lukewarm. Soften yeast in warm water. Add milk mixture with eggs, sugar, salt and mashed potatoes and 4 cups of the flour. Beat until smooth. Add remainder of flour to make soft dough. Cover and allow to rise until double. Divide in half; roll each half into a 1/2 inch thick rectangle. Spread with butter, sprinkle with .mixture of sugar/brown sugar/cinnamon/nuts/raisins. Roll up, cut in 1 inch slices. Let rise again on cookie sheet until double. Bake at 350 degrees for 20 minutes, until lightly browned. Ice with powdered sugar icing. 7 cups flour cup walnuts butter 1 cup raisins (optional) cup sugar cup brown sugar 2 tsp cinnamon

Cinnamon Rolls (Rhodes)

Easy easy easy. Yummy yummy yummy.Kathy Samsel 1 pkg Rhodes Cinnamon Rolls (12) cup Heavy Whipping Cream (must use cup brown sugar - cup chopped pecans

heavy) Method: In saucepan combine brown sugar and whipping cream. Heat until sugar dissolves. Pour into a 9 x 13 inch pan sprayed with non-stick cooking spray. Sprinkle pecans over top. Place the cinnamon rolls on top of pecans and cover with sprayed plastic wrap. Let rolls rise until double in size. Remove wrap and bake at 350 degrees for 15-20 minutes. Remove from oven and immediately invert them onto a serving platter. Cooks Note from Kathy: My oven seemed to require a little more bake time (about 7 minutes); I covered them with foil (loosely) that last 7 minutes, b/c the ones around the edge were already golden enough, and I just wanted the ones in the middle of the pan to bake a little more.

Breads
Cranberry Orange Bread

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An easy recipe when made in the bread machine. (See also instructions that follow for making this bread by hand. Either way it is made it tastes great.) Try it for breakfast with a little cream cheese. Great for using leftover cranberry sauce. 1/2 cup water cup cranberry sauce 2 cups flour 1 Tbs sugar 1 tsp salt 3 Tbs regular nonfat dry milk, (opt) 2 Tbs orange peel, finely grated 1 tsp yeast, for bread machines 2 Tbs butter 1/3 cup dried cranberries, (opt)

By bread machine:
Makes 1 1/2 pound loaf. Add ingredients according to order listed or follow bread machine instructions. Set crust color and turn on machine. Check dough as machine kneads, add additional flour (1 Tbs at a time) as needed to make dough right consistency - dough should be soft and a bit tacky, but not sticky. By Hand: Combine warm water with cranberry sauce, sugar, salt, and orange peel. Soften butter and add. Combine flour, dry milk and yeast. Stir into liquid. If dough is too stiff, add a Tbs of water at a time. If dough is too soft, add a Tbs of flour at a time. Knead dough on a lightly floured surface until smooth and elastic (about 10 minutes) Place in a clean greased bowl, cover, set in warm place and allow to rise until double in bulk. Punch down. Shape into a round loaf, place on greased cookie sheet, cover, and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until done. Brush surface with melted butter, place on cooling rack. Becky Low, Utah State University Extension

Deluxe Cheese Texas Toast

A take-off on garlic bread or cheese bread similar to Sizzlers 1 loaf Texas toast bread (thick sliced) 1 cup butter, softened room temperature 1 cup med Cheddar cheese or Cheddar/Jack, shredded cup fresh Parmesan cheese, grated -1 tsp garlic powder

In a small mixing bowl, combine all of the ingredients, except the bread. Mix well. Spread the mixture over each slice and place on a baking sheet. Place in a preheated 450 degree oven and bake until the slices are bubbly.

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Breads

Dilly Casserole Bread

This dill and onion flavored bread is made with cottage cheese and baked in a round casserole. Its easy and delicious! (Mary Lou Arveseth & Prize-winner 1960 Pillsbury Bake-Off) 2 to 2 2/3 cups all purpose or unbleached flour 2 Tbs sugar 2 to 3 tsp instant minced onion 2 tsp dill seed In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 Tbs butter and cottage cheese until very warm (120 to 130 F.). Add warm liquid and egg to flour mixture. Blend at low speed then beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. Generously grease 1 or 2-quart casserole. Stir down dough to remove all air bubbles. Place in greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 350 F. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; cool on wire rack. Brush warm loaf with melted margarine; sprinkle with coarse salt. 1 (18-slice) loaf. FOOD PROCESSOR DIRECTIONS: In small bowl, soften yeast in 1/4 cup warm water (105 to 115 F.).In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon butter. Cover; process 5 seconds. Add cottage cheese and egg. Cover; process about 10 seconds or until blended. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball, adding additional flour if necessary. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. Continue as directed above. HIGH ALTITUDE Above 3500 Feet: Bake at 375 F. for 35 to 40 minutes. 1 tsp salt tsp baking soda 1 pkg. active dry yeast cup water 1 Tbs butter 1 cup creamed cottage cheese 1 egg, beaten 2 tsp butter, melted + tsp coarse salt, if desired

Fancy French-Cheese Bread

1 loaf French bread, large cup soft butter cup finely chopped onions Cut large loaf into 12-14 slices. Use 12 slices of bread. Combine remained ingredients (except cheese). Spread each slice with mixture and cover with slice of cheese. Place slices on cookie sheet. Bake at 375 degrees until heated and cheese is bubbly. (Try Swiss cheese as well). 3 Tbs prepared mustard 3 Tbs poppy seeds 2 tsp lemon juice few drops Tabasco 12 slices processed cheese

Breads
Gumdrop Bread
3 cups applesauce 2 cups sugar 5 cups flour 4 tsp soda salt tsp cloves

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3 pkgs small gumdrops (no black & not spicy) 1 cups raisins

1 cup shortening 1 tsp each nutmeg, allspice &

Heat applesauce in saucepan. Add shortening and sugar; mix well. Cover. Let stand overnight. Combine dry ingredients in large bowl; mix thoroughly. Blend in applesauce mixture. Stir gumdrops and raisins into mixture. Pour into greased and floured loaf pans. Bake at 250 for 2 hours.

Lemon Bread
A really good lemon bread, with or without nuts! 6 Tbs butter 1 cups unsifted flour pinch of salt grated rind 1 lemon 1 cup sugar 2 eggs Cream butter, sugar and eggs. Add dry ingredients alternately with milk and lemon zest, ending with dry ingredients. Stir in walnuts, if desired. Bake 325 degree preheated oven in medium loaf pan (8x4x2), buttered and floured. (Or use Bakers Joy; I do. It is great!) Mary Lou Arveseth 1 tsp baking powder cup milk cup chopped walnuts

Glaze
Mix 1/2 cup sugar in the juice of 1 lemon . Pour glaze over loaf while hot.

Parmesan Breadsticks
1 cups of warm water 1 Tbs honey 1 Tbs yeast Combine all ingredients to form a soft dough. Roll out dough into a rectangle 1/2 inch thick. Spread with melted butter and sprinkle on the parmesan cheese. Cut dough into 8 x 2 inch strips or desired size. Place on greased baking sheets and let rise for about 45 minutes. Bake at 400 degrees for 12 to 15 minutes. Note: breadsticks can be sprinkled with poppy seeds, sesame seeds, garlic salt, dried herbs, etc., in place of the Parmesan cheese. tsp seasoning salt 3 to 3 cups of flour Butter, melted Grated parmesan cheese

Quick Caramel Pecan Rolls

With just six ingredients and your microwave oven, you can bake sweet, sticky caramel rolls for breakfast in less than 5 minutes. Start with refrigerated biscuits. Cook the caramel topping first, add the biscuits, then cook again. Invert them onto your plate and let the golden caramel topping drizzle down the biscuits. Caramel Rolls could be served for breakfast or dessert. 3 Tbs margarine or butter 1/4 cup packed brown sugar 1 Tbs light corn syrup 1/2 tsp ground cinnamon cup chopped pecans, peanuts or walnuts 1 pkg (6) refrigerated biscuits

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Breads

In a 1-cup glass measuring cup, cook butter, uncovered, on 100 percent power (high) for 40 to 50 seconds or until melted. Stir in brown sugar, corn syrup and cinnamon. Cook, uncovered, on high for 30 to 40 seconds or until sugar is dissolved. Spoon the sugar mixture into a microwave-safe muffin pan or six 6-oz custard cups lined with paper bake cups. Sprinkle chopped nuts atop. Place 1 biscuit over nuts in each cup. For custard cups, arrange on a microwave-safe plate, leaving center open. Cook, uncovered, on high 1 to 1 1/2 minutes or until done, giving the pan or plate a half-turn after 30 seconds. Let stand for 1 minute. Invert onto a plate. Serve warm. Makes 6 rolls.

RollsButterhorns, CR 2nd Ward

Famous Canyon Rim II rollsso light, so flavorful you will use for every special occasion. At least, thats what we do! The secret is the smaller amount of yeast and the long raising time. Dont hurry this one! 1 pkg yeast* cup (or less) warm water 1 Tbs sugar cup butter, melted cup sugar 1 cup milk, heated 3 eggs, wellbeaten tsp salt tsp salt 4-4 cups flour*

*Original recipe calls for 1 yeast cake, crumbled in 1 Tbs sugar; this liquefies by itself. In this case 4 cups of flour is all you should add. Dissolve yeast and 1 Tbs sugar in warm water; set aside (yeast will start to foam). Scald milk and then add 1/2 cup butter immediately; cool to lukewarm. In mixer bowl, beat eggs. Add lukewarm milk/butter mixture, sugar, salt and 2 cups of the flour. Stir. Add all of the yeast/water mixture; beat well. Continue adding the remaining 2 to 2 1/2 cups flour. Dough will be quite sticky. Note: If you have used dry yeast (rather than yeast cake) you may add 1/2 cup flour more: total of 4 1/2 cups. Trust the recipe. Dont be tempted to add more flour! Cover and let rise 5 to 6 hours. (Although you can hurry the rising process, dont do it. The long rising period allows the yeast to develop with the desired flavor.) Turn out on lightly floured board and with floured hands knead lightly to punch down and cover surface of dough with flour so you can handle it. Divide dough in half. Roll each half into a circle about 1/8 inch thick by about 14 to 16 inches diameter. Brush surface with melted butter. (It takes an additional cube of butter, melted, to finish the recipe.) Cut each half of rolled-out dough into 16 pie-shaped pieces. (A pizza cutter works very well.) Roll loosely to form a crescent. Place on buttered or parchment-covered cookie sheet. Do not crowd. Brush surface again with melted butter. Let rise at moderate-to-cool-room temperature (uncovered) 5 to 6 hours. When dinner is ready, Bake about 10 minutes in 350 preheated oven, or until lightly golden brown. Makes 32 rolls. Canyon Rim II Ward claims this recipe. It originated with great cook Dorothy Wohlford, from thence to her daughter, Nancy Angell and our cousin Merna Glade, and to us. Make it a few times, and it will become your own. Please note the following recipes featuring two additional methods: refrigerator and freezer. Adapt these methods to your own needs. Each of them works well!

Butterhorn Rolls, Make-Ahead freezer method

Basically the same recipe, but different method. Make days ahead when you are not rushed. 1 pkg active dry yeast (1 Tbs) 1/4 cup (or less) warm water (110 F) 1 Tbs sugar 1/2 cup butter, melted 3/4cup milk 1/2 cup (scant) sugar 3 eggs, beaten 3/4tsp salt 4 to 4 1/2 cups flour, scooped 1/2 cup butter

Breads

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Combine yeast, 1 Tbs sugar, and warm water. Let stand 5 minutes until it foams. Melt 1/2 cup butter in heavy saucepan. Add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make soft dough. Cover and allow to rise until double, 2 to 4 hours. Turn dough, which is very soft ad should remain so, onto floured board. Knead slightly to handle. Divide in half. Roll each half into a circle, 12 to 14 inches in diameter. Spread with about 4 Tbs soft or melted butter. Cut pie fashion into 16 pieces. Roll each piece loosely from large end to pointed tip. Place point down close together on baking sheet. Repeat with second half of dough. Immediately place baking sheet in freezer for about 2 hours or until rolls are firmly frozen. Remove from tray and pack carefully into plastic bag. Seal; return to freezer. Four or 5 hours before time to serve, remove rolls from freezer and place on greased (or parchment covered) baking sheet 2 to 3 inches apart. Cover lightly with clean towel and allow to rise at room temperature until double in size. Brush rolls with *egg wash (1 beaten egg with 1 tsp water) and bake at 375 degrees F for 12 to 15 minutes or until lightly browned. Makes 32 rolls. (*Can brush with melted butter instead of egg wash if desired.) Bake rolls at 375 degrees F. for 10 to 15 minutes or until desired doneness. This dough can be left to rise for 5 to 6 hours without doing it any harm.

Butterhorn Rolls, Refrigerator method

Another Method: The Lion House Cookbook suggests: This is a good recipe to use for church suppers or parties when you don't know how long rolls will have to stand before you can bake them. 24 rolls 1/4 cup butter 1/4 cup sugar 1 cup milk scalded 1 pkg yeast (1 Tbs) 1 Tbs sugar 1/4 cup water lukewarm 1/2 Tbs salt 4 cup flour, white 3 eggs

Add butter and 1/4 cup sugar to hot milk. Cool. Combine yeast, 1 Tbs sugar, and lukewarm water. Let stand 5 minutes to soften yeast. Add salt to flour. Combine milk and yeast mixtures, and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition. This is a soft dough, and most or all of the flour can be handled by the electric mixer. Cover bowl and place out of draft until dough rises about triple in amount. Punch down. Cover again and place in refrigerator overnight, or until thoroughly chilled. When ready for use (dough will keep well up to 5 days) remove from refrigerator and roll and shape while cold. (You can handle a much softer dough if it is chilled.) Place on greased pans. Brush dough with melted butter. Let rolls rise 1 to 1 1/2 hours. Bake rolls at 375 degrees F. for 10 to 15 minutes or until desired doneness. This dough can be left to rise for 5 to 6 hours without doing it any harm.

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Breads
2 Tbs sugar 1 cup water 1 tsp salt 1/4 cup shortening, melted 2 eggs, beaten 1/4 up sugar 4 cups flour

Rolls, 4-Hour No Kneading

For those times when you need something quick and easy! Tastes pretty good, too! 1 pkg dry yeast 1/4 cup lukewarm water

Dissolve yeast in 1/4 cup lukewarm water. Add sugar, 1 cup water, salt and shortening, melted. Mix. Then add beaten eggs, and remaining ingredients. Beat in mixer. You do not have to knead. Let rise for 2 hours, covered with a damp cloth, in a warm place. Punch down and shape into rolls. Place on greased pan and bake 7-15 minutes (depending on size of rolls) in a 425 oven.

Rolls, Overnight Thanksgiving

Another overnight recipe, but this time keep in refrigerator. Someone has called them out of this world rolls. Try these, too. 2 pkgs dry yeast 1/4 cup (or less) warm water 3 well-beaten eggs 1/2 cup shortening Soften yeast in water; combine the next five ingredients, using 2 1/2 cups of the flour with the softened yeast. Beat well Beat in remaining flour. Cover and allow to rise until double; punch down then cover & refrigerate overnight. Three hours before baking, divide dough in half and roll each half into a rectangle 1/2 inch thick. Spread with butter, roll up jellyroll fashion, and cut in 1 inch slices & place cut side down in greased muffin tins. Cover and allow to rise 3 hours. Bake 400 12-15 minutes. 1/2 cup sugar 1 cup warm water 2 tsp salt 4 1/2 cups flour

Rolls how to shape

BISCUITS: Divide dough into 24 pieces. Roll each piece into a smooth ball. Lightly brush top with melted butter, place on greased baking sheet so balls of dough almost touch, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes. CLOVERLEAF: Divide dough into 24 pieces. Divide each piece into 3 smaller balls, roll each small piece in melted butter, place 3 small balls in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes. CRESCENT ROLLS: Divide dough in two. Roll each piece into a 16-inch circle, brush with melted butter, cut into 12 wedges. Starting at the wide end roll each wedge up. Place on greased baking sheet with tip underneath. Curve ends to form a crescent, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes. ROSETTES: Divide dough into 24 pieces. Roll each piece into a 12-inch rope. Tie a loose knot in the center of each rope. Tuck ends of rope into knot. Place on greased baking sheet. Cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes. FAN TAILS: Divide dough into 24 pieces. Using scissors, make 5-6 deep cuts into roll (being careful not to cut through bottom of roll dough). Brush butter into cuts, place in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes. PARKER HOUSE: Divide dough into 24 pieces, roll into a ball, and flatten each ball with the palm of hand. Sharply crease the center using a long spoon handle or dowel, brush center with melted butter, fold in half and press edges together. Dust with flour, let rise until double in bulk, bake at 350 F for 15 minutes.

Breads
Scones, Buttermilk [refrigerator method]
1 quart buttermilk, warmed 2 pkgs dry yeast 1/4 cup lukewarm water 2 Tbs sugar 2 eggs, beaten 2 Tbs oil 1 1/2 tsp salt 3 tsp baking powder 1/2 tsp soda 3 cups flour

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Soften yeast in the 1/4 cup lukewarm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, soda, softened yeast and 4 cups of the flour. Beat until smooth and well mixed. Add remaining flour to make soft dough. Allow to rise, covered, until double. Punch down and place in refrigerator overnight. Roll out and cut in desired shape [triangles, etc.] just before frying in deep fat heated to 357. Cook on one side until golden, then turn & cook on other side. Serve w/ Honey Butter.

Scones, 2-hour
2 cups milk, scalded square butter 3 eggs 2 Tbs sugar 2 tsp salt 2 pkgs dry yeast cup warm water 6 cups all-purpose white flour

In small bowl, combine yeast with warm water and sugar; set aside. In a large bowl, combine butter and scalded milk; let cool. Beat eggs well and add to cooled milk. Add softened yeast mixture. Stir in salt and 2 cups flour. Mix well. by hand or heavy-duty mixer, mix in 4 1/2 cups flour. Mix well. Cover bowl. Place in a warm spot and let rise for 1 hour. Roll out portion of dough to about 3/8-inch thick and cut into two-inch squares. Pat each dough square down once and let rest 20 minutes. Drop small piece of dough into hot vegetable oil to test for temperature. When oil is correct temperature, add scones, a few at a time, and fry to golden. Use a slotted or wire spoon to remove cooked scones from the hot oil. Serve hot scones with butter, honey, powdered sugar, strawberry jam or various syrups. Makes 4 dozen. NOTE: An electric fry pan half full of vegetable oil is a convenient way to fry scones. For snacking, fry leftover dough and drop pieces into a paper bag containing sugar. Shake and serve.

Scones, Potato
Dont need to wait overnight for these. 1 cup mashed potatoes 3 Tbs sugar 1/2 cup butter 2 pkgs dry yeast Soften yeast in the 1/2 cup warm water with the 1 teaspoon sugar added. In large bowl, combine mashed potatoes, the 3 Tbs sugar, butter, salt, milk, eggs, softened yeast and 2 cups flour. Mix and let rise one hour. Mix in enough flour to make a soft dough. Knead for several minutes. Place in greased bowl, cover and let rise in warm place for 1 hour. Roll on lightly floured board to 3/4inch thickness. Cut in strips or squares or rounds. [I like triangles!] Let rise until light and double. Fry in hot fat heated to 375 until golden brown on both sides. 1/2 cup warm water 1 tsp sugar 1 tsp salt 2 eggs, beaten 7 cups flour, about

Syrian Pocket Bread

5 to 5-1/2 c all-purpose flour 2 pkgs. active dry yeast 2 cups milk 3 Tbs sugar 2 tsp salt

In a large mixing bowl combine 2 cups of the flour and the yeast. Heat milk, sugar, shortening, and 2 teaspoons salt until just warm (115 to 120), stirring constantly to melt shortening. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Knead on floured

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Breads

surface until smooth. Place in greased bowl, turn once,. Cover, let rise until double. Punch down, cover, let rest 10 minutes. Form into balls 1-1/2 inches in diameter. Place on ungreased baking sheets. Roll each to a 4-inch circle. Bake at 400 until puffed, 7 to 9 minutes. Cool on cloth-covered surface. Makes abt 32 rolls.

Whole Wheat Batter Bread

Makes two loaves. Halving the recipe for one loaf works fine. 6 cups whole wheat flour 3/4 cups sugar (I am sugar-restricted too & put less than half in) 2 pkgs of yeast 3 cups hot water (at 120-130 degrees)

1. Blend all the ingredients in a bowl. Batter will be soft and often sticky and yucky looking. Do not knead. 2. Pour into two greased pans (I use regular oblong bread pans). 3. Wet your fingers under the tap and smooth out the top of the loaves. 4. Cover pans with a clean towel or waxed paper and let rise until batter has doubled. If youre using standard bread pans this means itll just rise over the top. I set the pan with its towel in a cold oven, turn it on to 200 degrees, and when the gas has lit, turn off the oven again. Then theres just a soft warmth. Wouldnt do this with wax paper, though! 5. Sitting the pans atop the stove if you have a pilot light, or on top of a water heater also works nicely. Rising can take anywhere from 30 minutes to an hour depending on how chilly it is in the house. 6. Preheat the oven to 400 degrees. 7. Bake at 400 degrees for 15 minutes, then at 350 for about 45 minutes. 8. Invert the pans and the bread pops out it should have pulled away from the sides of the pan, and the loaf should sound hollow when you tap it on the bottom. Some weeks I add raisins or raisins and nuts like chunked-up almonds, walnuts, or pecans this makes particularly good toast. Other weeks I saut onions and stir them into the batter for what turns out to be a yummy sweet bread thats good for sandwiches and very good with soups!

Whole Wheat Bread, Soft & Delicious Two-Hour

2 Tbs yeast 5 cups warm water 1/3 cup honey 1/3 cup oil 2 eggs 1/3 cup potato flakes 6 cups whole wheat flour 1 Tbs salt 4 to 5 cups unbleached flour

1. Dissolve yeast as pkg directs. Mix all ingredients together except unbleached flour. Use bread mixer or hand-held electric beaters to bring the dough to a sponge-like consistency. Let rest about 10 minutes. Add remaining flour gradually as needed to make a soft dough. Knead on floured board; cover with plastic wrap and let rise until double in size. Punch down; shape into four loaves; place in greased bread pans. Cover and let rise again until double in size. 2. Bake at 350 for 30 to 40 minutes. For a soft crust, put hot bread on a towel to cool. Makes 4 loaves

Whole Wheat Cottage Cheese Rolls

These are light, almost fluffy. You will be surprised how good they are! From Grandma Steckler. 3 -4 cups whole wheat flour 1 cups cream style cottage cheese 2 Tbs butter 2 packages yeast cup water 2 tsp salt tsp soda cup brown sugar (packed 2 eggs Stir together 1 cups flour, yeast, soda. Heat cheese, water, sugar, shortening salt, until just warm. Add to dry mixture; add eggs. Beat low speed minute, then 3 minutes on high. Stir in enough remaining flour to make moderately stiff dough. Knead by hand 8-10 minutes, or follow bread mixer

Breads
instructionsuntil smooth. Place in greased bowl. turning once. Cover, let rise until double; punch down. Shape in 24 rolls, place in greased muffin tins or pans. Let rise until nearly double. Bake 375 degrees 12-15 minutes. Grandma Myrtle Steckler

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Zucchini Bread (Soft & deliciousKarins)

3 eggs, beaten 1 cup cooking oil 2 cups granulated sugar 2 cups grated zucchini 1 tsp vanilla 3 cups flour 1 tsp salt 3 tsp cinnamon tsp baking powder 1 tsp baking soda 1 cup chopped nuts (optional)

Combine eggs, oil and sugar until well blended. Stir in zucchini and vanilla. Sift together flour, salt cinnamon, baking powder, baking soda, and stir into zucchini mixture. Stir in chopped nuts. Bake in well-greased loaf pan at 350 degrees for 1 hour.

Zucchini Muffins
4 Tbs wheat bran 1 1/2 cups soy flour plus 2 Tbs 1/2 cup small diced zucchini, w/ skin on 3 eggs 3/4 cup heavy cream 1/2 cup club soda 1/3 cup sugar substitute (rec: Splenda) 1 1/2 tsp baking powder

1. Preheat oven to 375 degrees F. 2. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan. 3. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan. 4. Cook's Note: These muffins make great strawberry shortcakes by adding low carb whipped cream and fresh strawberries. For fun serve them in a martini glass. s Nutrition per Carbs 7 grams Fiber 1 gram Fat 7 grams

serving: Calories 117

Net Carbs 6 gram

Saturated Fat 4 grams

A collection of favorite recipes & culinary lore

Breakfast>Brunch
Baked Blueberry French Toast
12 slices white bread 1 8-oz pkg cream cheese 1 1/2 cups blueberries: fresh preferred, 1/3 cup maple frozen OK 12 eggs syrup 2 cups milk Cut bread in 1 inch cubes (crusts discarded) and layer about half the bread in the bottom of a 9x13 inch baking dish, buttered or sprayed. Cut cream cheese in small pieces or cubes and sprinkle on top of bread. Next sprinkle the blueberries into the pan. Layer the rest of the bread. Whisk together the eggs, maple syrup and milk, then pour on top. Cover with foil and chill overnight. Bake 30 minutes at 350 degrees, remove foil and bake 30 minutes more. Serve with blueberry and maple syrup. Serves 6-8. (Adapted from Donna Dick, BeeHive Travel Cookbook.)

Baked French Toast

1 loaf French or sourdough 2 Tbs corn syrup bread 1 cup brown sugar 1/2 cup butter 1/2 tsp maple extract 5 eggs 1 1/2 cups milk 2 tsp cinnamon Fresh fruit

Slice bread into 3/4-1 inch thick slices. Butter a 9x13 baking dish. Combine sugar, corn syrup & butter. Melt over medium-low heat. Increase heat, bring to a boil and boil 1 minute. Stir in maple extract (see note 1 below). Using tongs, dip bread into hot syrup and arrange in 9x13 pan. Beat together eggs, milk, and cinnamon. Pour over bread. Cover and refrigerate overnight or at least 48 hours (also see note 2 & 3 below). Bake toast at 350 F for 35-45 minutes or until cooked through and a crust forms on top. Serve hot with fresh fruit. NOTES: 1. Rather than making the syrup, substitute 1 1/2 cups regular pancake syrup. 2. A short cut maybe to pour 1/2 the syrup in the bottom of baking dish. Arrange bread on top and lightly press into the syrup. Pour the remaining syrup over bread slices and spread evenly over each slice. 3. Recipe maybe doubled or tripled and cooked in a half-sheet baking pan with sides for large crowds. Becky Low on August 19, 2002

Breakfast Casserole [Manti House Bed & Breakfast)

10 eggs 1 cup milk 1 cup small curd cottage cheese 5 cups grated cheddar cheese 5 cups thawed hash browns 10 slices crumbled crisp bacon PREPARE bacon or sausage. In a large bowl beat the eggs. Stir in all remaining ingredients. Spread/pour mixture in a sprayed 9x13 baking dish. BAKE, uncovered in a preheated 350 degree oven for 80 minutes. When top is brown, cover with foil. ALTERNATIVE METHOD: lightly brown potatoes in butter. Layer in sprayed baking dish: potatoes, crisp bacon, cheese. Beat the eggs and add the milk, cottage cheese and chopped chilies; pour over layer in pan. Sprinkle a little reserved cheese and bacon over the top. BAKE 30 minutes, or until set. Manti Bed and Breakfast, via Jolene Bingham.

OR cooked sausage
1 4-oz can chopped green chilies

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2 eggs

Breakfast/Brunch
1/2 cup vegetable oil or 1/2 cup of butter, melted 1 3/4cup milk 1 Tbs granulated sugar 4 tsp baking powder 1/4 tsp salt

Belgian WafflesKarins blue ribbon special

2 cups allpurpose flour

Heat waffle baker. Beat eggs with wire whisk or hand beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour about 2/3 cup batter across center of hot waffle iron. Bake about five minutes. Remove waffle carefully. Makes ten 4-inch waffles.

Buttermilk Biscuits
2 tsp baking powder 1/2 tsp baking soda 2 cups flour 1 Tbs sugar 1/2 tsp salt 2 Tbs vegetable shortening 1 cup low fat buttermilk

Preheat oven to 425. Mix flour together with baking powder, baking soda, salt and sugar and sift into a medium size bowl. Cut shortening into flour until the mixture becomes the consistency of fine crumbs. Pour buttermilk into dry ingredients all at once and mix together with a fork. As soon as mixture holds together, turn out onto a floured work surface and knead lightly. Roll dough gently out into a 1/2 -inch thickness and cut into 2 1/2 -inch rounds with a floured cutter. Spray a baking sheet lightly with cooking spray. For crustier biscuits, place rounds about 1-inch apart on baking sheet. For softer sides, place biscuits touching or -inch apart. Dust tops lightly with flour and bake for 10 to 12 minutes until golden brown. Yield 14 servings

Cottage Cheese Pancakes & Raspberry-Maple syrup

1 cup large curd cottage cheese 1/2 cup unbleached al-purpose flour 4 eggs 6 Tbs butter, melted, plus additional for cooking

1. Make pancakes: In a medium bowl, whip the cottage cheese with an electric mixer until smooth, 3 0 5 minutes. Add the flour and eggs, and beat until combined. Beat in the butter. (Batter will be thick). 2. Heat a frying pan or griddle over medium-high heat Add about 1 Tbs butter. Drop the batter by tablespoonfuls into the hot butter. Fry until golden on the bottom, 2 to 3 minutes. Flip the pancakes, and cook 1 minute. do not over cook; should be moist to the touch. Cecilia Evans

Syrup
1 cup pure maple syrup 2/3 cup fresh or frozen raspberries 2 Tbs raspberry jam.

1. Combine the syrup and raspberries. Heat over low heat, stirring occasionally, 5 minutes. Stir in the jam, bring to a boil. Remove form the heat, and let stand for a few minutes before serving.

Breakfast/Brunch
Drop Biscuits with Sausage Gravy

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Any true southerner would attest that a flaky biscuit slathered with creamy sausage gravy is the perfect breakfast. Heres a version you can make yourself . (If you have leftover KFC biscuits you have it made!) 1 cup all-purpose flour 1 1/2 tsp baking powder 1/8 tsp salt Combine first 3 ingredients in a bowl. Combine milk and butter; add to dry ingredients, stirring just until dry ingredients are moistened. Drop batter by heaping Tbs onto a baking sheet coated with cooking spray. Bake at 450 degrees for 112 minutes or until golden. Split biscuits, and top with sausage gravy. Cooking Light Magazine
SAUSAGE GRAVY

1/2 cup skim milk 1 tsp butter, melted

Vegetable cooking spray Sausage gravy*

1 Tbs butter 1/2 pound bulk pork sausage

3 Tbs all-purpose flour 2 1/4 cups skim milk

1/2 tsp pepper 1/8 tsp salt

Melt butter in a medium saucepan over medium heat; add sausage (Dans country style bulk sausage is surprisingly lean; my favorite). Cook until sausage is browned, stirring to crumble. Sprinkle sausage with flour; cook 1 minute, stirring constantly. Gradually add milk, stirring until well blended. Cook over medium heat 8 minutes or until thickened, stirring constantly. Remove from heat; stir in pepper and salt. 3 cups, or 6 servings

Eggs Benedict
1/4 cup Butter 1/4 cup Light cream 2 egg yolks, beaten 1 lemon juice vinegar 1/4 tsp salt Few grains cayenne pepper 1/4 tsp dry mustard (or less) 17 oz can asparagus spears, drained 1. In a 2 cup, non-metallic measuring cup melt butter in micro-wave oven 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly. 2. Heat, uncovered, in microwave oven 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle. Beat sauce until light and fluffy. Set aside 3. Saut Canadian bacon; place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in microwave oven 1 to 2 minutes or until heated through. 4. Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter. Place 1 slice of bacon over 2 halves of the English muffin. Divide asparagus among the 4 muffins. 5. Heat, uncovered, in microwave oven 2 1/2 to 3 minutes or until muffins and bacon are heated through. 6. Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in microwave oven 30 seconds to 1 minute or until hot. Yield: 4 servings 4 English muffins, split and toasted conventionally 4 slices Canadian bacon, sauted 4 poached eggs (recipe)

40

Breakfast/Brunch

Fall Brunch Egg Casserole

Very much like the overnight egg cheese casseroles, but with this one, no overnight waiting! Note that instead of bread, croutons are used. 2 cups lightly seasoned toasted croutons 1/4 pound medium cheddar cheese, grated 2 Tbs dried parsley flakes 4-6 extra large eggs, whisked 2 cups milk Place the croutons over the bottom of a sprayed oblong shallow baking dish. Sprinkle the cheese and parsley flakes over the croutons. In a medium-size bowl, combine the eggs, milk, mustard, onion, salt and pepper. Whisk well, then pour over the crouton-cheese base. Arrange the cooked diced bacon over all. Place in a preheated 325 degree oven and bake for 55-60 minutes or until the eggs are set in the middle Serves 6. Serve with normal brunch or breakfast fare, but make sure melon is on the menu. Fred Wix 1/2 tsp Gabbys mustard (or your choice) 1/2 tsp dried minced onion with greens salt and fresh ground pepper to taste 4 strips of thick sliced bacon, fried crisp and drained well

French Toast
Beat 2 eggs, 1/4 cup milk and 1 Tbs flour together until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon cinnamon and a dash of salt. Dip slices of bread in egg mixture and fry in preheated pan over medium heat in about 1 Tbs butter. Lightly brown on each side. Serve with syrup or jam. Note: eggs and milk can be used alone, without vanilla or cinnamon.

Cinnamon butter
Cinnamon butter is delicious, easy to make and can be spread on toast, bagels, waffles, pancakes, baked sweet potatoes or any other food youd use a sweet-flavored butter on. All you need is: 1/2 lb of butter or margarine 3 Tbs of cinnamon 1/2 lb of powdered sugar

Combine the ingredients and mix well using an electric mixer. Place the butter in an airtight container and keep refrigerated. This recipe makes approximately 16 oz, but it wont last long, so keep those three ingredients on hand. Make a cinnamon-sugar mixture by combining 3 cups of sugar with 1/2 cup of ground cinnamon. Mix well and store in an empty, clean spice container, preferably one with a shaker top. Enjoy! Heloise

Crumpets, Homemade
Crumpets warmed and served toasted with lots of butter and jams are a British tea-time favorite. Easy recipe to cut in half. Try them for a special breakfast. 4 cups all-purpose flour 2 Tbs salt 2 Tbs of dried yeast 2 1/2 cups warm water

Sift together the flour and salt. Mix the yeast with a few Tbs of the warm water. Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid. Cover and leave in a warm place until the mixture has risen. Once risen, check the consistency. If the batter is very thick, loosen with the remaining water. The batter should now be left to stand for 8-10 minutes. Warm a non-stick frying pan on a low heat. Butter some crumpet rings or small tartlet rings.

Breakfast/Brunch

41

Place the rings into the frying pan and pour in some of the batter until half-full (1/4 1/2 inches deep). Cook on a low heat until small holes appear and the top has started to dry. The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute. The crumpets are now ready for lots of melting butter! Makes about 20 Note: The crumpets can be cooked without turning: simply cook until the tops are completely dry. The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.

German Pancake (Pat Wells)

1 cup milk 1 cup sifted flour Combine milk, flour, eggs and salt. In a 9x13 pan, melt butter in hot oven (450 degrees) until hot and sizzling. Pour batter into hot pan and bake for 25 minutes. Serve immediately. Makes 6 large servings. Serve with any topping, fresh fruit or syrup. 6 eggs 1/4 tsp salt 6 Tbs butter

German Pancakes, Puffy

Use an oven proof skillet for this version. [You can also use a 10-inch oven-proof glass pie or cake dish.] 2 Tbs vegetable oil or butter 1 10-oz pkg frozen mixed fruit, thawed 1 tsp[s] cornstarch 3 eggs 1/2 tsp[s] salt 1/2 cup flour 1/2 cup milk

1. Place 2 Tbs oil in a 10" skillet and put into oven at 450 degrees. (Try a 10" glass pie plate) 2. In the meantime: Mix flour, eggs, milk, 2 Tbs oil and salt together and beat until smooth. 3. Immediately pour into hot skillet and bake 17 minutes. Prick bottom of pancake and reduce heat to 350 and bake 10 minutes longer. Serve immediately with sauce: 4. Drain fruit, save syrup and add enough water to equal 2/3 cup; thicken with cornstarch and cook for 2 minutes, stirring constantly; stir in fruit

Mothers Tomato Omelet

eggs, lightly beaten with milk, about 1/8 to 1/4 cup

Tomato mixture
1 pint tomatoes, heated to a boil, then add a bit of soda (the amount that would fit on the handle end of a narrow spoon), which causes tomatoes to foam

White sauce
1 Tbs butter 1 Tbs flour milk, enough to make 1 cup white sauce

1. Scramble eggs in frying pan; add hot tomato-soda mixture and white sauce. Serve over toasted bread. 2. Note: This was the only omelet Uncle Wayne and I knew as children. It is more like scrambled eggs in a sauce, served over toasted bread, and was OK with me, but was not always my favorite dish as a child. But now, maybe from nostalgia, I like it once in a while. Uncle Wayne loved it!

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Breakfast/Brunch

Overnight Egg/Cheese Casseroles

Very much alike in procedure, these make great brunch or supper casseroles. If we would just think to make them the day before we want them!

Basic Egg and Cheese Casserole

15 slices white bread, crust trimmed and buttered on one side 1 1/2 cup shredded cheese 4 eggs 1/4 cup melted butter 2 - 3 cups milk 1 tsp salt

12-14 servings
1/4 tsp dry mustard

Line a 9x13 inch pan with half of the bread slices, buttered side down. Sprinkle cheese over bread. Cover with remaining bread slices, buttered side up. Mix remaining ingredients blender. Pour over bread and cheese. Cover and refrigerate over night. Bake uncovered at 325 degrees for 45-60 minutes or until firm. Can add 2 cups ground ham, spam, or desired amount of sausage or bacon. Can also add a small can diced green chilies.

Egg Sausage Casserole

1 pound link sausage 2 Tbs sliced green onion 2 Tbs chopped green pepper 8 slices bread, or enough to cover bottom of baking dish Brown sausage and cut into 1 inch pieces. Chop onion and green pepper. Remove crusts from bread Butter a 3 quart 4-inch deep dish; line with bread. Cover with cheese and sausage. Beat eggs; add mustard, milk, onion and green pepper. Pour over bread, cheese and sausage. Cover tightly and refrigerate overnight. Just before baking, dilute can of soup with 1/4 cup milk. Add mushrooms to soup mixture and pour on top of casserole. Bake at 300 degrees for 1 1/2 hours or until set. Serves 6-8. 1 cup grated sharp cheese 12 eggs 3/4tsp dry mustard 1 1/2 cup milk 1 can cream of mushroom soup 1 can cream of chicken soup 1/4 cup milk 1 4-oz can sliced mushrooms, drained

Ham and Cheese Casserole (Mock Souffl)

8 slices of bread 6 slices ham, in small pieces 2 cups grated medium or mild cheddar cheese 4 eggs, slightly beaten 2 1/2 cups milk 1 tsp salt 3/4tsp dry mustard 1 can cream of mushroom soup 1/2 cup milk

Remove crusts, butter bread and cube. Put in bottom of buttered 9x13 casserole. Cover with ham. Top with grated cheese. Beat eggs with 2 1/2 cups milk, salt, and dry mustard. Pour over ham. Refrigerate overnight. In morning dilute soup with 1/2 cup milk. Pour over casserole. Bake at 300 degrees for 1 1/2 hours. It should be firmly set. Ham may be replaced by sausage that has been browned, drained and cut into thirds. Serves 6-8.

Breakfast/Brunch
Ham-Cheese Strata
8 slices bread, white crusts removed 4 slices cheese, cheddar sharp 1 cup ham cooked and chopped 4 eggs, beaten 2 cups milk 1 tsp onion finely chopped 1/4 tsp dried mustard 1/4 tsp pepper 1/2 tsp salt

43

Lion House Recipes Serves: 6

Arrange 4 slices of bread in bottom of an 8-inch square baking pan. Cover with slices of cheese, ham, and remaining bread. Combine eggs, milk, onion, and seasonings; pour over sandwiches. Let stand 1 hour. Bake in 325-degree F. oven 1 hour or until lightly browned and puffy. Let stand a few minutes; cut into squares.

Holiday Brunch Casserole

8-10 slices of coarse white bread (can be sour dough), cut into cubes 1/2 cup butter, melted 2 cup fresh broccoli florets, cooked 2 pkgs. Jimmy Dean lite sausage, crumbled and browned off 2 cup sharp cheddar cheese, shredded Prepare this dish the night before serving. Prepare the bread as indicated and place in a large bowl. Sprinkle the melted butter over the cubes of bread and toss well. Prepare all of the remaining ingredients as indicated. In a large (9 x 13 inch) sprayed shallow baking dish, layer the ingredients in the following order: half of the buttered bread cubes, half of the shredded cheese, half of the broccoli, all of the cooked sausage, remaining broccoli, remaining bread cubes, then the remaining cheese sprinkled over all. Beat the eggs, adding the milk, salt, pepper and nutmeg. Pour this mixture over the casserole, then cover with plastic kitchen wrap and place in the refrigerator to chill overnight. Remove from the refrigerator and let set at room temperature for 1 hour before baking. Place in a preheated 350 oven and bake, uncovered, for 1 hour. Serves 6-8 6 ex-lg. eggs, beaten 1/4 tsp fresh grated nutmeg. 2 cup 2% milk 1 tsp salt or to taste 1/2 tsp fresh ground pepper or to taste

Mother's Day Strata

8 slices white bread 1/4 cup soft butter 1 cup cubed ham 4 eggs, beaten 2 cups grated sharp cheddar or Swiss cheese 1 small jar chopped pimento Pre-heat oven to 300 degrees. Remove crust from bread and spread butter on one slice of each slice. Cut into cubes or tear into small pieces and place in a 9 by 13 inch baking dish. Sprinkle with cubed ham, grated cheese and pimento. Mix with whisk. Eggs, milk, salt, and mustard and pour over casserole. Bake for 1 1/2 hours. *This casserole is even better if made the day before, covered and refrigerated, and then baked when ready to serve. Serves 6-8 1 1/2 cups milk 1/4 tsp salt 3/4tsp dry mustard

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Breakfast/Brunch

Omelets
For each 1-serving omelet, use 2 eggs, 1/4 tsp salt, dash pepper and 2 Tbs water Beat together with a wire whip until frothy. Heat 1 Tbs butter until foamy in an 8-inch omelet pan, using medium heat. (A drop of water dropped on surface will sizzle) Pour eggs into pan and let cook for a minute until edges start to set. With a spatula, lift edges up and let egg run underneath the omelet. When almost set, sprinkle filling on 1/2 of omelet surface (such as bacon, cheese, onions, mushroomsor any combination of such), slip spatula under the half that does not have filling on, and fold over. It is now a half circle in shape. Cook for another minute and slip spatula underneath and flip omelet over. You can cook on both sides first and then add fillings of your choice and fold over. May serve with a sauce of your choice.

Filling suggestions
Crumbled bacon, green onions, green peppers, cheese Chicken, avocado, cream sauce Ham, tomatoes, green pepper, cheese, Spanish sauce Mushrooms sauted in butter, mixed with 1/2 cup sour cream & 1/2 cup dill. Seafood, green onion, hollandaise sauce Been sprouts, water chestnuts, mushrooms, zucchini, oriental sauce

Sauces
Hollandaise Melt 1 stick butter until foamy. In a blender whip 2 egg yolks, juice of 1/2 lemon, 2 drops Tabasco, then drizzle melted butter in last. May be kept warm in a saucepan over hot water. Oriental In a sauce pan bring to a boil 1/2 cup chicken broth, 1/4 cup soy sauce, 2 teaspoons sugar, 1/8 teaspoon ginger. Thicken with a little cornstarch. Cream reduction sauce Saut meat (chicken, veal, fish, etc.) in a skillet with butter, garlic, and oil. Remove meat when done and 1 cup and desired liquid (broth, water, cooking wine, etc.). Bring to a boil and cook until it reduces by half. Turn heat down and add 1/2 cup cream, 1 teaspoon Dijon mustard, peppercorns or capers.

Omelet Nicose (Drew Ellsworth)

green pepper salt to taste Saut vegetables. Combine eggs, sour cream and salt, using just a fork. Eggs do not need to beaten until fluffy. Pour egg mixture over vegetables. Lift egg mixture and let uncooked portion flow to the bottom. If same size pan is available, turn the omelet from one pan into the other to complete cooking other side. red pepper or pimento 4 eggs white onion mushroo ms 1 Tbs sour cream

Cheesy Chive Blossom Omelet

4 large eggs 1 tsp water 1/4 tsp salt, or to taste 1/8 tsp white pepper 1 Tbs fresh parsley, chopped 1 Tbs butter 3 chive blossoms, broken into florets 3 Tbs Swiss cheese, grated Whole chive blossoms to garnish

Whisk together eggs, water, salt, pepper and parsley. Melt butter in a 10 inch omelet pan just until butter sizzles (don't let it brown). Pour in egg mixture, shaking pan immediately. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately. Garnish with whole chive blossoms. Serves 2. From 1994 Shepherd's Garden Seeds Catalog, 79.

Breakfast/Brunch
Perfect Scrambled Eggs
6 eggs 3 Tbs water 2 Tbs melted or soft butter 3 drops of Tabasco sauce Dash of onion salt Salt and pepper to taste

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Whip with fork and pour into a non-stick pan that has been sprayed with vegetable oil. (Water is the secret ingredient that makes them light) A few drops lemon or orange juice keeps eggs from turning dark. Cook over medium heat, stirring with a pancake turner. Do not over cook as they will be too dry (unless you are making them for Mark! He likes them browned and almost crisp!)

Quiche/Basic Cheese Tart

White Sauce:
1/3 to 1/2 cube butter, melted (not brown) heaping Tbs flour 1/2 cups milk 1/2 cups grated Swiss cheese

Egg mixture:
4 eggs 4 ounces sour cream or half of 8 ounce carton salt and pepper to taste 1. Melt butter in sauce pan, and add flour to melted butter, then add milk to flour and butter mixture using wire whip to mix. While cooking, add cheese, a little at a time, stirring constantly until cheese is melted and mixture is a smooth consistency. 2. Beat eggs and sour cream. Add white sauce to egg mixture, using wire whip. Add salt and white pepper. 3. Pour into large quiche pan lined with unbaked pie shell. 4. Place on center shelf in preheated oven at 375 degrees. Bake for approximately 40 minutes. 5. It is better to bake slower and longer. Quiche will raise like a souffl, but will fall after. Quiche should be brown and crusty. Let cool. Do not serve immediately.

Quiche Variations
1. Quiche: 8 ounces fried bacon. Drain grease off bacon, let cool. Place bacon in large quiche pan on pastry shell. Pour basic cheese tart mixture over bacon and bake according to instructions. 2. French Onion Pie: Saut chopped onions. Place drained, cooled onions on pastry in pan and pour basic cheese tart mixture over them. Bake according to instructions. 3. Other suggestions: sauted zucchini, sauted mushrooms, seafood, asparagus. Use your imagination and you can use the basic cheese tart many ways.Drew Ellsworth recipe from Burgundy, France

Quiche Lorraine
12 slices crisp-fried bacon, crumbled 1 cup shredded Swiss cheese 1/3 cup finely chopped onion 1 9-inch unbaked pie shell 4 eggs 2 cups half and half 3/4tsp salt 1/4 tsp pepper 1/8 tsp cayenne pepper

Sprinkle bacon, cheese and onion in pie shell. Beat eggs in bowl; beat in remaining ingredients. Pour egg mixture into pie shell. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until quiche tests done. Let stand 10 minutes before cutting. Yield: 6 servings.

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Breakfast/Brunch
3/4cup shredded Swiss cheese 3 eggs (4 if small) 3 green onions sliced 1/2 tsp salt 1/8 tsp pepper

Quiche Lorraine
Jolene Bingham 8 slices bacon 1 9 in unbaked pastry shell

3/4cup shredded cheddar cheese 1 1/4 cup whipping cream

Fry and crumble bacon Layer bacon, cheeses, & onion in pie shell. Beat together eggs, cream (or half and half), and seasonings in bowl and pour over other ingredients in pie shell. Bake 45 minutes in preheated 350 degree oven.

Swedish Pancakes (Karin)

Everyone looks forward to a serving of Karins pancakes! (Everyone but Brittany, on any given day!) 6 eggs 2 1/2 cups milk 1 1/2 cups sifted flour 2 Tbs sugar 1 tsp salt

Beat eggs until light; stir in milk. Add dry ingredients, beating until thoroughly mixed. Heat pan over medium heat; coat bottom of pan with butter. Pour in enough batter to thinly cover the bottom of pan. Lightly brown first side, turn over and brown 2nd side. (Cook as you would crepes.) When browned on both sides, roll or fold in quarters and serve with favorite topping (powdered sugar, jam, cool whip).

Sunday Hash Browns

1 pkg hash brown potatoes (OreIda) 1 can cream of mushroom soup (or other) 1 cup medium Cheddar cheese, shredded 1/4 cup butter, melted 1/2 cup onion, finely chopped 1/4 cup green onion, finely chopped 1 container (1 lb) sour cream fresh ground pepper to taste 2 cups cornflakes, crushed 1/4 cup butter, melted paprika for color garnish

In a large mixing bowl, combine all of the ingredients, except the last two). Stir well. Spoon the mixture into a sprayed shallow baking dish. Sprinkle cornflakes on top, drizzle the melted butter over all. Sprinkle with paprika, then bake uncovered in preheated 350 degree oven. Bake 50 to 55 minutes. (Should be crispy browned over the top). Serves 8-10 Fred Wix

Breakfast/Brunch
Wix Breakfast Quiche
From Fred Wix (December 1991) 6-8 slices thick sliced bacon 3/4cup corn flake crumbs 6 extra large eggs 2-3 cups frozen hash brown potatoes 1 1/2 cups Swiss cheese, shredded 1 cup fresh mushrooms, chopped 1/2 cup cottage cheese, drained will 3-4 green onions, finely chopped 2/3 Tbs parsley, finely chopped 1/2 tsp pepper Tabasco or other hot pepper sauce 1/3 cup milk

47

Fry bacon & dice. Sprinkle 1 Tbs bacon drippings over corn flake crumbs. In a large mixing bowl, beat the eggs well, then stir in the thawed potatoes followed by the next 8 ingredients. Carefully pour this mixture into a buttered deep 10-inch pie dish or pan. Sprinkle the corn flakes and crumbled bacon over the top. Cover with plastic kitchen wrap and place in the refrigerator overnight. Remove from the refrigerator an hour before baking. Bake in a preheated 325 degree oven for 50 to 55 minutes or until set like a custard. Serves 6.

A collection of favorite recipes & culinary lore

Cherry Topping
Serve on squares of white or yellow cake Chill 1 can cherry pie filling. In chilled bowl beat 3/4 cup chilled whipping cream, 1/2 teaspoon almond extract and 3 tablespoons powdered sugar until stiff. Fold in pie filling.

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A collection of favorite recipes & culinary lore

Cakes & Frostings

Amys Chocolate Frosting
1 cup (or 6 oz pkg) chocolate chips 1/4 cup melted butter 1/2 cups sour cream 2 1/2 cups powdered sugar 1 teaspoon vanilla (optional) In saucepan (or microwave safe bowl) combine butter and chocolate chips. Heat and stir occasionally just until melted. Cool five minutes. Stir in sour cream until mixture is smooth and creamy. Stir in powdered sugar and vanilla if desired. Mix until smooth. Frost cake/brownies and refrigerate.

Carrot Cake (Microwave)

1 cup sugar 1 cup flour 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Blend together all ingredients. Pour into greased and sugared 9-inch round cake dish. Microwave at 60% power for 12-14 minutes. Turn dish once. 1/4 tsp ginger 1/4 tsp cloves 1 can crushed pineapple (8-oz) 1/2 cup oil 2 eggs 1 1/2 cups carrots, grated

Cream Cheese Frosting

1 pkg (3-ozs) cream cheese 2 cups powdered sugar Mix well and spread on cooled cake. 1/4 cup margarine or butter, softened 1/2 tsp vanilla

Carrot Pudding Cake

Alisa Bangerter - Author of Sweet Surprises for the Holidays 1 cup grated carrots 1/2 cup brown sugar, packed 1 egg 1 tsp grated orange zest 1 tsp grated lemon zest 1 Tbs. lemon juice 4 Tbs. margarine, softened 1 3/4cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp ground cloves 1 tsp ground cinnamon 1/2 cup chopped nuts

Syrup:
1 cup granulated sugar 1 1/2 cups water 1 1/2 cups golden raisins

50

Cakes

Mix batter ingredients in order give. Place syrup ingredients together in a saucepan and bring to a boil. Grease well a large bundt pan. Pour the hot syrup mixture into the bottom of the bundt pan. Carefully spoon batter evenly over top of syrup. Do not stir. Bake at 400 degrees for 45 min. or until a toothpick inserted comes out clean. Remove from oven and turn out onto serving plate. A sauce with raisins will be on top of the pudding cake. Garnish with maraschino or candied cherries. Serve hot. Serves 8-10. To flame cake: Soak sugar cube in lemon extract until saturated. Place several cubes around the top of the pudding cake. When ready to serve, light the sugar cubes with a match and cubes will flame.

Cherry Crunch Cake

2 20 oz cans cherry pie 1 yellow cake filling 1. 2. 3. 4. 5. mix 1/2 lb melted butter 1 cup chopped pecans

Spread pie filling in the bottom of 9x13 inch pan. Sprinkle dry cake mix evenly over filling. Sprinkle chopped nuts & drizzle melted butter over all. Bake at 375 degrees 3040 minutes. Serve warm or cold with ice cream or whipped cream.

Chocolate Bundt Cake

This recipe is truly for chocolate lovers! .Serves 16. 1 pkg chocolate cake mix 1 3-oz pkg instant chocolate pudding mix 1 cup sour cream 4 eggs 1/2 cup water 1/2 cup oil 1 12 oz pkg chocolate chips 3/4cup walnuts, chopped

Beat together cake mix, pudding mix, sour cream, eggs, water, and oil for ten minutes. Stir in chips and nuts. Place in a greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes or until done. Invert cake on plate. Sprinkle lightly with powder sugar and serve warm or cold. For the true chocolate addicts cake is delicious drizzled with chocolate syrup. Becky Low, USU Extension

Chocolate Cake (Kalevis Office)

1 devils food cake mix, mixed as directed 2 3 oz chocolate pudding mix (instant) 3 cups cold milk .................. 4 1 pkg (8 oz) cream cheese
temperature) (room

1 Bake 20 minutes 12x17x2 inch pan, then allow to cool

2 Beat cream cheese until smooth; mix with pudding. 3 Spread pudding mixture on cooled cake

Whip 1 pint whipping cream.

4 Spread on top of pudding layer. Grate Hershey bar over top.

Cakes 51
Cinnamon Swirl Puddn Cake Karins Specialty!
1 pkg yellow cake mix 1 pkg instant vanilla pudding 4 eggs 1 cup water 1/2 cup butter (soft) 1 tsp vanilla 1/4 cup sugar 1 tsp ground cinnamon Confectioners sugar Combine cake mix, vanilla pudding, eggs, water, softened butter, and vanilla in large mixer bowl. Blend well and beat at medium speed for 10 minutes. Pour into greased 10-inch tube pan or Bundt pan. Combine sugar and cinnamon and sprinkle over batter and with spatula or knife, cut through batter. Bake 375 for 40-45 minutes or until done. Cool in pan about 10 minutes, turn out and continue cooling on wire rack. Sprinkle with confectioners sugar jut before serving. This cake keeps moist for days. (June
Roberts)

Cream of Coconut Cake

1 16-oz pkg frozen baked pound cake. 1 8.5-oz can cream of coconut 1 8-oz pkg frozen whipped dessert topping, thawed 1 14-oz can sweetened condensed milk 1 7-oz pkg flaked coconut

With a serrated knife, slice pound cake vertically into 12 slices and line the bottom of a 9-by 13-inch baking dish with 2 rows of 6 slices each. In a small bowl, combine sweetened condensed milk and cream of coconut. Pour over cake, allowing mixture to soak for about 30 minutes. In a small bowl, fold one cup of the flaked coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Cover and chill in the refrigerator overnight. Cut into squares to serve. This is a very moist cake. Serves 12-16. Variation: use a 18.5-oz pkg lemon, white or yellow cake mix. Prepare cake as directed on pkg and bake in a 9- by 13-inch baking pan. When done, poke holes down through cake with a 2-prong utility fork at 1/2-inch intervals to allow milk mixture to soak into the cake. Then proceed with recipe.

Dutch Apple Cake

Becky Low, Utah State University Extension Recipe is shared by Marilyn Pike, Salt Lake City, Utah. Serves 9 3/4cup sugar 1/4 cup butter Beat together 3/4cup sugar, shortening, and egg. Stir in milk. Combine flour, baking powder, and salt. Stir into sugar milk mixture. Spread batter into a greased and floured 9 inch square pan. Core and thinly slice apples. Arrange apple slices over batter. Slightly press apples into batter. Combine cinnamon with 2 Tbs sugar and sprinkle over apples. Bake at 375 degrees for 25-30 minutes. Serve warm with a scoop of ice cream (if desired). 1 egg 1/2 cup milk 1 1/2 cups flour 1/2 tsp salt 2 tsp baking powder 2 apples, thinly sliced 1 tsp cinnamon 2 Tbs sugar

52

Cakes

Earthquake Cakean easy German Chocolate Upside Down Cake

The gooey frosting-like part forms at the bottom to this rich cake as it bakesso rich, could serve 20-30. 2/3 cup flaked coconut (up to 1 1/3 cups) 2/3 cup pecan gems (or whole pecans, chopped) 2/3 cup chocolate chips 1 box (18 oz) German chocolate cake mix Sprinkle the coconut, pecan gems and chocolate chips into a greased and floured 9 by 12 baking dish. Prepare the cake according to pkg directions. Pour batter into prepared pan. In mixing bowl beat cream cheese with the butter until smooth. Add egg and sugar, beating until smooth. Drop mixture by tablespoonfuls over the batter. Carefully spread to within one inch of edge. Bake at 325 degrees for 5560 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes, then turn out upside down on serving plate. from Fred Wix [KUTV 2] and Sharon Kofford [KSL, 1999] 1 pkg (8 oz) cream cheese, room temp. 1/4- 1/2 cup butter, softened 1 egg 4 cups powdered sugar

Eclair Cake
2 1/2 pkgs of graham crackers 2 small pkgs of instant French vanilla pudding mix 3 1/2 cups milk 1 container (9 or 12 ounce) whipped topping

Butter or spray the bottom and sides of a 9 X 13 inch pan. Line the bottom of the pan with whole pieces of graham crackers. Mix the pudding and milk together. Let set for several minutes. Fold the whipped topping into the pudding mixture. Layer half of the pudding mix onto the graham crackers. Layer another layer of graham crackers, then layer the other half of the pudding mix. Layer a third layer of crackers on top. Frost top of graham crackers with chocolate icing below. Refrigerate for at least 2 hours before serving. Recipe is best when made the night before it is served.

Chocolate Icing:
3 Tbs butter 2 tsp vanilla 2 tsp light corn syrup 2 squares un-sweetened chocolate* Mix all ingredients together to make a smooth consistency. Spread over the top of the eclair cake. Refrigerate until set. Cut into squares to serve. Yield: 20 - 24 servings. (A small pink icing rosebud can be placed on each piece, before serving.) (Alisa Bangerter) Alternative frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours *(OR use 6 Tbs cocoa, plus 2 Tbs oil) 3 Tbs milk 1 1/2 cups powdered sugar

Cakes 53
French Pastries by Louise Hartle, Canyon Rim Second Ward
Beautiful individually frosted cake triangles. Louise taught us how to do these at homemaking meeting in Canyon Rim II Ward. We actually made themyou can do it too!

Cake preparation for French Pastries

1. Bake cake (from mix) in 15 1/2 x 10 1/2 x 1 jelly roll pangrease and flour as for regular cake pan. (No high altitude adjustment; use 2 whole eggs; bake for 18-20 minutes.) 2. After cake has cooled 10 to 15 minutes, turn onto waxed or parchment paper to finish cooling. 3. When cool, trim off edgesput cake back in pan or on cookie sheet. 4. Cut into pieces35 from one mix. Freeze. 5. Frost in twos with Butter Cream frosting, thinned. 6. Frost sparingly on all sides (not top or bottom). Roll in topettes, nuts, or coconut. Decorating tops Zig zag using thin Butter Cream frosting (not as thin as for sides). Use #26 or #24 tip (26 is better). German Chocolatedrop from spoon and pipe around with #26 tip.

Cut thus to create triangular pieces of cake

Butter Cream Icing

2 1/2 pounds powdered sugar 1 cup Crisco 3/4cup + 2 Tbs milk (for spreading) 2/3 cup milk for decorating 1 tsp vanilla (Add cocoa for chocolate) Add all ingredients at once and beat until smooth. (Frosting can be beaten too much.) Thin more for sides

German Chocolate
1 cup canned milk 1/4 pound butter or margarine 3 egg yolks 1 cup sugar 1 tsp vanilla Stir constantly and bring to boil (will scorch easily). Take off heat and add 1 1/3 cups angel flake coconut and 1 cup nutswalnuts or pecans.

French Silk Frosting

2 2/3 cups powdered sugar 2/3 cup soft butter 2 oz unsweetened chocolate 3/4tsp vanilla 2 Tbs milk

Melt chocolate and cool. Blend sugar, butter, cooled chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough for 2 9-inch layer or 3 8-inch layer cakes. Betty Crockers Cookbook

54

Cakes
mix in: 2 cups sugar Sift together: 4 cups flour 3/4tsp salt 1 tsp cloves 1 1/2 tsp cinnamon Makes 2 large loaves. Add flour mixture alternating with applesauce to the butter/sugar/egg mixture. Add 1 pound candied fruit 2 cups raisins 1 1/2 cups nuts

Fruit Cake, Grandma Pypers

From Bonnie Rose 1 1/2 tsp baking soda 2 Tbs hot water 20-ozs apple sauce Dissolve soda in hot water, add to applesauce; set aside. Cream 1 cube butter; add 2 eggs Bake at 350 degrees for 1 hour.

Fruit Cake/Easy
2 pkgs Honey Spice, Apple Spice, or Spice cake 2 pkgs vanilla instant pudding (3-4 ounces each) 6 Tbs flour Add ingredients required on cake mix boxes 1. Sprinkle nuts and fruit with a little flour (just enough to keep from sticking) 2. Add fruit and nuts to mix. (Use just as much fruit and nuts as you like in the cake)

3 Bake in a slow oven about 300 degrees for 45 minutes. Test with toothpick. (Recipe doesnt say, but Im guessing this makes 2-4 loaf-shaped cakes.)

Fruit Crumb Cobbler

Cake mix makes a surprisingly delicious crusty golden brown topping. 1 20-oz can crushed pineapple w/juice, or 1 15.25-oz can pineapple chunks w/ juice. 1 21-oz can cherry or blueberry pie filling Heat oven to 375 degrees F. Pour undrained pineapple into a 9- by 13-inch baking pan and top with pie filling. Sprinkle cake mix evenly over filling. Dot with butter, but do not stir. Bake for 35 to 40 minutes, until top is golden brown. Serve warm, topped with a scoop of ice cream or whipped cream if desired. Serves 12-16. From Freezer, Fridge and Pantry by Eugenia Branscomb Hobday. 1 18-oz pkg yellow, lemon or white cake mix. 1 cup (2 sticks) cold butter, thinly sliced Vanilla ice cream or whipped cream, optional

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German Chocolate Caramel Fudge Cake
Known by many other colorful names, this is the super rich, chocolate-lovers cake. 1 German Chocolate cake mix 1 can sweetened condensed milk (Eagle Brand) 1 pint Mrs. Richardsons brand butterscotch caramel fudge topping (another version uses just caramel ice cream topping; thats what I use) 1 container whipped topping (8 oz or 12 oz) 1 Score (or Heath) brand candy bar, crushed 1. Mix cake mix according to pkg directions. (Most cake mixes will require eggs, water, and oil.) Pour into a greased and lightly floured 9x13-inch baking dish and bake according to directions on pkg. Remove from oven when done and let cool. 2. When cake is cool, poke holes randomly into the cake using the handle of a wooden spoon. (One version says to do this while cake is still warm/hot) 3. Spread the can of sweetened condensed milk (not evaporated milk) over the top of the cake. 4. Spread the butterscotch caramel fudge topping over the sweetened condensed milk. 5. Spread the whipped topping over the caramel. 6. Sprinkle the crushed candy bar over the whipped topping. 7. Garnish with fresh raspberries and serve immediately (opt) Serves approximately 20. Keep refrigerated. Note: If making dessert several hours before serving, refrigerate after spreading on the caramel layer. Spread the whipped topping and sprinkle the candy bar on immediately before serving.

Gingerbread Cake (Microwave )

Lucille Proctor, USU Home Economist in Garfield County shares her quick way to make old-fashioned gingerbreadthen she tops it with a wonderful lemon sauce. Great recipe for Christmas. Serve 8 1/4 cup butter 1 Tbs sugar 1 egg 1/2 cup molasses 1 1/4 cups flour 1/2 tsp baking soda 1/4 tsp salt

1 tsp cinnamon 1/2 tsp ginger

1. Cream butter with sugar. Add egg and molasses. Beat well. Stir in 1/2 cup boiling water. Combine flour, cinnamon, soda, ginger, and salt. Stir flour mixture into creamed mixture. Pour into a greased 9 inch microwave safe pie plate. Microwave on HIGH heat about 7-8 minutes, or until a toothpick inserted in center comes out clean. To cook evenly, rotate plate 1/4 turn every 2 minutes during cooking. Cover with wax paper and allow to stand 5 minutes. Remove wax paper and invert cake on serving plate.

Lemon Sauce:
1 cup sugar 1/2 cup butter or margarine 1 egg 3 Tbs lemon juice 1 Tbs lemon peel, grated

Combine sugar, butter, and 1/4 cup water in a 1 quart microwave-safe bowl. Microwave on high 2-3 minutes or until butter is melted and mixture begins to boil. Stir. Beat egg. Add a small amount of the hot mixture to egg and beat well. Pour egg mixture into remaining hot mixture and beat well. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve warm over warm gingerbread. Becky Low, Utah State University Extension

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Serves: 12

Cakes
1 1/2 tsp baking soda 1 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1 cup water very hot 2 bananas 1 1/2 cup whipped cream

Gingerbread (Lion House)

1/2 cup sugar 1/2 cup butter 1 egg well beaten 1 cup molasses 1/2 tsp salt 2 1/2 cup flour, white sifted

Cream sugar and butter well. Add eggs and molasses. Beat well. Sift dry ingredients together and add to creamed mixture. Add hot water and beat until smooth (batter will be very thin). Pour into a wellgreased 9x13-inch baking pan. Bake in a 350-degree oven for about 40 minutes, or until cake tests done. Serve warm or cold with sliced bananas and whipped cream.

Gumdrop Cake
This isnt as sweet as fruitcake, but its just as colorfulpick out all the black gumdrops! 1 cup brown sugar 1 cup white sugar 2 cups applesauce 2 cups shortening 1 cup dates 1 tsp salt 1 cup small mixed gumdrops 1 cup raisins 1 cup walnuts 4 cups sifted flour 4 tsp soda 4 eggs

1. Blend sugars with shortening and beat in eggs. Dissolve two teaspoons soda in applesauce. Mix flour, dates, nuts, raisins, gumdrops and salt. Blend into batter. You may add two teaspoons each of cinnamon, nutmeg and allspice and the other two teaspoons of soda. Pour into two greased loaf pans. Bake 1 hour or longer at 325.

Holiday Cake
Grandma Steckler says she got this recipe from Renee Kunz; full of dates, chocolate chips and nuts! (Nov, 1968) 1 heaping cup dates (chopped) 1 1/2 cups boiling water 1 tsp soda 1 cup sugar 1. Pour boiling water over dates; add baking soda immediately. Let mixture cool. 2. Cream sugar, shortening, and add cooled date mixture. 3. Stir in eggs. 3/4cup shortening 2 eggs 1 tsp cinnamon 1/2 tsp salt

1 2/3 - 1 3/4cups flour 1 tsp vanilla

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4. Sift together the flour, cinnamon and salt. Add to date mixture along with the vanilla. Pour in greased and floured 9x13 pan.

Topping
In another bowl stir together, then sprinkle over the cake batter: 1/2 cup chopped nuts 1/2 cup brown sugar 1/2 cup chocolate chips Bake 350 degrees 45 minutes or until done. Requires no icing. Keeps well and freezes well.

Inside-out Chocolate Bundt Cake

One of my favorite chocolate cakes; needs no frosting. 1 pkg (4 1/2 oz) jello instant pudding, chocolate flavor 1 pkg (2 layer) Devil Food or chocolate cake mix 1 pkg (12 oz) semi-sweet chocolate chips 1. Combine pudding mix, cake mix, chips, milk and eggs in a bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 12 cup tube or Bundt pan. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger. Do not overbake. Cool 15 minutes in pan; remove and continue cooling on rack. (Diannes baked in about 40 to 45 minutes). 1 3/4cup milk 2 eggs

Jo Ann Christiansens Cake

2 cups sugar 1 cup oil 3 eggs 2 cups finely grated carrots 1 cup crushed pineapple drained 1 1/4 tsp salt 2 cups coconut 2 cups flour 2 tsp baking powder

1. Bake in 9x13 pan at 375 for 45 minutes

Sauce
1/2 cup sugar 1 cube butter 1/2 cup buttermilk 1/2 tsp baking soda 1 Tbs white Karo syrup 1/2 tsp vanilla 1. Boil first 5 ingredients for 5 minutes; then add the vanilla. Cool slightly and pour over baked cake.

Lemon Jello Cake

1 pkg yellow cake mix 1 pkg lemon jello (3-oz) in 2 cups boiling water. Mix cake mix as directed Bake in 9x13 baking pan. When cake is done and still hot, make holes in cake with a fork. Dissolve jello in water. Spoon or pour dissolved jello on top and let cool.

Lemon Cake Frosting

1 pkg instant lemon pudding, mixed as directed 1 pkg cool whip 1. Add cool whip to mixed pudding. Cover cake with frosting and refrigerate.

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Cakes
4 eggs 1 pkg lemon instant pudding 3/4cup oil 3/4cup water

Lemon Pudding Cake

From Relief Society homemaking, Canyon Rim Second Ward. 1 pkg lemon cake mix

1. Combine all ingredients and mix at medium speed for 10 minutes. Pour in 9x13 baking pan. Bake 350 degrees for 30 minutes. 2. When cake is done and still hot, poke holes through to bottom of cake..

Topping
1 1/2 cups powdered sugar 2 Tbs oil 1/2 cup lemon juice 1. Pour slowly and evenly over cake. Cool, then eat. (Cake improves with age.)

Microwave Wacky Cake

This is the cake! A recent newspaper article states: Back in the 60s, everyone made wacky cake. You mixed the dry ingredients in the cake pan, made three cavities for the liquid ingredients, stirred it (thats the part I missed!) and baked. No eggs, no electric mixer, Really wacky. The recipe turned up in church and community cookbooks everywhere. The cake was so easy, so different, everyone wanted to try it. And it was good as well as quick. It isnt surprising that wacky cake, updated for the microwave, is making the rounds again. This isnt a company cake; its not fancy or extremely rich. But it is versatile, and comes in handy when you want something sweet in a hurry. Add icing of your choice, or dust with powdered sugar and serve while the cake is slightly warm. 1 1/2 cups all-purpose flour 1 cup sugar 3 Tbs cocoa 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla extract 1/3 cup vegetable oil 1 Tbs white vinegar 1 cup cold water

Mix flour, sugar, cocoa, baking soda and salt in an ungreased 7 1/2- or 8-inch round microwave-safe cake pan. Mix well. Make 3 depressions in flour mixture. Pour vanilla in one, oil in another and vinegar in the last. Pour cold water over all. Mix with fork to moisten dry ingredients. The batter will be relatively thin. Fill pans only 1/3 to 1/2 full for microwaving. Place on turntable in microwave and zap on high 7 1/2 to 8 1/2 minutes in 600-watt oven. Increase time in 30-second increments until no wet spots remain on surface of cake.(When it starts to pull away from the sides of the pan, and the top is almost entirely dry, take it out and place directly on a heat-proof counter top. This will help any unbaked portions in the bottom center of the cake to bake completely.) Let it stand for 10 minutes. Allow to cool, frost as desired and serve from pan. Serves 6 to 8.

Mounds Cake
1 Devil's food cake mix Eggs, Oil, Water as directed 24 Large Marshmallows 1/2 cup sugar 1 cup evaporated milk 1 bag coconut (14 OZ) 1 1/2 cup of sugar 1/2 cup of evaporated milk 1. Bake devil's food cake as directed on box for high altitude. May be baked in 9" round pans; 9" X 13" pan; or 11" X 15" pan. Cake will not be removed from pans. Use pans with high sides (Not jelly roll type pan) Cool cake completely. 1/2 cup of butter or margarine 1 pkg semi-sweet chocolate chips (6 oz)

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2. Melt 24 large marshmallows with 1/2 cup of sugar and 1 cup of milk. Bring to a boil, stir until sugar is dissolved. Add 14 oz pkg of flaked coconut. Mix well and pour over cooled cake. Let coconut layer cool and set up before next step. 3. Bring to a boil 1 1/2 cup of sugar, 1/2 cup milk, 1/2 cup of butter. Stir until sugar is dissolved. Add 6 oz pkg of chocolate chips. Using electric mixer, mix until chocolate is well blended and creamy. Pour over coconut mixture. This is a very rich cake so can be cut into smaller portions.

Peach-Raspberry Cake DessertSharon Kofford

1 cup raspberries 3 cups peaches, cut up 1 pkg (3 oz) raspberry jello 1. 2. 3. 4. 5. 6. 1/4 cup sugar 1 pkg. white, yellow or raspberry cake mix 1/4 cup butter, melted 1 cup cold water

Spray or grease 9 x 13 inch baking dish. Arrange raspberries and peaches in dish. Sprinkle dry jello over fruit. Sprinkle sugar over jello. Spread dry cake mix over all. Drizzle melted butter over cake mix. Gently pour cold water over cake mix. Bake at 350 degrees for 45 minutes. Serve with dollop of whipped cream or ice cream. (See following variations.)

Rhubarb Dessert
4 cups rhubarb 3/4cup sugar 3 oz strawberry jello Proceed with recipe

Apple-Caramel Dessert
Caramel cake mix 4 cups grated, peeled apples 1 tsp cinnamon 1/2 tsp nutmeg 3 oz pineapple or mixed fruit jello Proceed with recipe

Poppy Seed Cake (Carol Buchereit)

This recipe is a favorite with family and friends. Makes 2 large loaves 3 cups flour 1 1/2 tsp salt 1 1/2 tsp baking powder 3 eggs 1 1/2 cups milk 1 1/8 cup vegetable oil 2 1/2 cups sugar 1 1/2 tsp poppy seeds 1 1/2 tsp vanilla 1 1/2 tsp butter flavoring 1 1/2 tsp almond extract

1. Mix at once. Grease and flour 2 large loaf pans. Divide batter into pans. Bake 350 for 1 hour. Cool 5 minutes. Pour glaze over cake. Let stand 10 minutes or longer before removing from pans.

Glaze
1/4 cup orange juice 3/4cup sugar 1/2 tsp
EACH:

almond, vanilla & batter

flavoring

1. Stir until sugar dissolves 2. Pour on hot loaf in pan (divide equally; spoon on slowly for better distribution)

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Cakes
2 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 heaping cup pumpkin 1 cup milk nuts and/or raisins, opt

Pumpkin Cake (Lavelles)

1 1/2 cups sugar 3/4cups shortening 2 eggs

Cream sugar and shortening; add eggs and flour. Sift then add dry ingredients. Add pumpkin and milk; beat well. Stir in nuts and raisins if using. Bake at 350 degrees 40 - 45 minutes. Frost with cooked frosting, as follows.

Frosting for pumpkin cake

Blend, cook to thick paste, and cool completely:4 Mix and beat until fluffy. Beat in cooked mixture and 1 1/2 t vanilla. 1/2 cup nuts opt. 4 1/3 cup shortening 1/4 cup sugar 5 Tbs flour 1/3 cup butter 1 cup sugar 1 cup milk

Texas Chocolate Sheet Cake (Bob Hyer)

1/2 tsp salt 2 cups sugar 2 cups flour 1 tsp cinnamon 1 stick butter 1/2 cup Crisco 4 Tbs cocoa 1 cup water 1/2 cup buttermilk (or substitute 1/2 cup milk plus 1 1/2 tsp vinegar Add Slightly beat 2 eggs and add to batter with 1 teaspoon soda and 1 teaspoon vanilla. Mix well. Pour in jelly roll pan. Bake 400 for 20-25 minutes in 16 x 1 in jelly roll pan. (Bob baked for 15) Put in heavy sauce pan Bring this mixture to a boil. Pour over flour and sugar mixture and stir well. Sift together in large bowl

Texas Chocolate Sheet Cake Icing

Start icing 5 minutes before finished baking Melt together in sauce pan 1 stick butter Bring to boil, remove from heat and add 2 1/2 cups powdered sugar 4 Tbs cocoa 1/3 cup milk

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1 tsp vanilla 1 cup pecans Stir in and beat well; spread on cake while still hot and in pan. Serves 15 to 25

Tunnel of Fudge Cake (Geri Williams)

1 1/2 cup Butter 6 Eggs 1 1/2 cup Sifted flour 12 1/2 oz Double Dutch frosting mix 2 cup Walnuts or pecans

1. In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix, and walnuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge.

Tunnel of Fudge (Original)

In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is: (Compare Geri Williams Tunnel of Fudge recipe) 1 1/2 cup Butter 6 Eggs 1 1/2 cup Sifted flour 12 1/2 oz Double Dutch frosting mix 2 cup Walnuts or pecans

1. In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix, and walnuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge.

Tunnel of Fudge Cake (New)

3 1/2 sticks butter, softened (14 oz) 1 3/4cup sugar 6 eggs 2 3/4cup powdered sugar 2 1/4 cup flour 1 cup unsweetened cocoa powder 2 cup chopped walnuts (8 oz) ** 1 1/2 to 2 Tbs. milk

1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10 angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe.

A collection of favorite recipes & culinary lore

CandyConfections Collection
Candy-making can be a fun tradition in the family. Children enjoy candy-making and homemakers often use home-made candies to add to holiday festivities and gifts. One of my own pleasant memories is watching my mother make vinegar taffy. She would stretch the hot candy until it was snowy white, then snip the long ropes into serving sized pieces. I loved the whole warm and friendly process as much as I did the candy.

5-Minute Fudge
This fudge makes a great holiday gift. 2/3 cup evaporated milk 1 2/3 cups sugar 1/2 tsp salt 1 tsp vanilla 1. Mix milk, vanilla, sugar and salt in saucepan. Bring to a boil. Boil 5 minutes. When the mixture starts to bubble around the edge of the pan, remove from heat; add marshmallows, chocolate pieces, nuts and vanilla. Stir for 1 minute or until marshmallows melt. Pour into buttered pan. 1 1/2 cups semisweet chocolate chips 1 cup chopped nuts 1 1/2 cups minimarshmallows

Australian Crunchies
3/4cup butter 3/4cup shredded coconut 1 Tbs powdered cocoa (unsweetened) 2/3 cup granulated sugar 11/4 cup self-rising flour 11/2 cup corn flakes, crushed melted sweetened or semi-sweet dark chocolate

1. In a medium-size saucepan, melt the butter over a low heat. Stir in the coconut, cocoa, sugar and cornflakes. Stir in the flour, then spread the mixture over a buttered, sprayed or greased 8 inch square baking dish or pan. Place in a preheated 350 oven and bake for 30 minutes. Remove from the oven and let cool until just warm, then cut into squares or triangles. When totally cool, drizzle melted chocolate over all. Fred Wix

Bavarian Mints [or Truffles]

3/4pound melted milk chocolate (obtain from a candy supply store) 3/4pound bittersweet chocolate, melted 1/2 pint whipping cream scalded and cooled to lukewarm

Beat together with beater adding 6 drops of oil of peppermint or other desired flavorings. Cool in refrigerator about 20 minutes or until it thickens around the edges of the bowl. Beat again about 1 minute and pour into plastic lined 8 or 9 inch square pan. Chill until set. Cut in squares or dip using dipping chocolate. If you do not have dipping chocolate you may use 2, 12 oz pkgs of chocolate chips and 1/4 pound paraffin. Melt in double boiler. You can omit peppermint and use vanilla and nuts if desired. Merken's chocolate makes the best truffles.

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Candy/Confections
4 cups sugar 1 1/2 cups white Karo 2 12-oz cans milk

Caramels
1/2 pound butter

Melt butter and add Karo and sugar. Cook until boils well. Add milk a little at a time so candy does not stop boiling. Stirring constantly, cook to 225 degrees. Pour in buttered trays or place pecans on trays and spoon caramel over. Dip in chocolate to make turtles. Bertha Blonquist

Caramel Dipped Pretzels

2 cubes Butter (real stuff) 1 can Eagle Brand Milk 1 pound Brown Sugar (2 1/2 cups) 3/4cup White Syrup Add all ingredients except nuts. Cook stirring constantly over medium heat stirring constantly until thermometer reaches 230. Add 1 cup Whipping Cream and cook again and stirring constantly over medium heat until thermometer reaches 220. You may add nuts and pour into buttered dish. 1 cup chopped nuts

To add Caramel to Pretzels:

While Caramel is hot, spread from pan on pretzel stick and place on wax paper sprayed with cooking spray. Caramel may drip down sides of pretzel. Let cool (you can put into the freezer to harden) and cut sides off to look neat.

To Dip Pretzel in Chocolate:

Melt chocolate in microwave on defrost for 30 seconds at a time stirring between. Dark/milk Chocolate will require more stirring (tempering) between sessions, because it will turn white if not. Pour melted chocolate in tall cup to dip pretzel. Dip and drain slightly and place on waxed paper to harden. (You may add color to the remaining chocolate or use dark/milk chocolate top the pretzel with strips.) Sharon
Kofford and 6th Ward Relief Society.

Caramel Centers for Dipping

Makes 100 caramels; from JoAnn Penrose 1 pound brown sugar 1 pound butter 1 cup while Karo syrup 1 can Eagle Brand Milk

Combine and cook to hard ball stage (can stir over low heat) in frying pan (240-260 degrees). Slow bubblesjust past firm. Pour on buttered marble: cool, cut into squares. (If nuts are desired, put nuts in pan and pour over.) Cut with scissors. Dip in chocolate.

Clark Candy
This recipe came to the Kunz family from a man named Clark, from Georgetown.

I. Reserved mixture
4 Tbs flour 4 Tbs cornstarch 8 level Tbs melted butter 1 cup rich milk or cream

II. Cook-first mixture

2 cups sugar 2/3 cups Karo syrup 1 cup rich milk or cream

1. Mix together and reserve first 4 ingredients (I.). 2. Mix and cook number II. mixture to solid ball stage. (That is, boil until candy forms a solid ball when small amount is dropped into a cup of cold water.)

Candy/Confections

65

3. Then add reserved mixture and cook until thick (almost like mashed potatoes). Stir constantly. (Nuts of choice can be added at this point; mother added peanuts.) Pour on buttered pan. When cooled, cut in squares.

Coconut Almond Joys & Mounds

Coconut Almond Joys
1/2 cup white Karo 12 large marshmallows 1. Butter cookie sheets & set aside 2. Heat Karo syrup and marshmallows until melted. Remove from heat and add salt, almond extract & coconut. Stir and let cool in refrigerator. 3. Butter hands, shape into ovals. Pack tight so they will hold together. Put on buttered cookie sheets. press 1 whole almond on each candy. Can put in freezer until firm. 4. Dip in melted milk chocolate or semi-sweet chips (about 3/4of 12 oz bag). Let cool. Store in refrigerator. A variation of Fred Wix recipe using Kathy Samsels method. 1/2 teaspoon salt 1/2 teaspoon almond extract 3 3/4cup coconut/whole almonds milk chocolate chips (abt 3/4of 12 oz bag)

Coconut Mounds
1/2 cup white Karo 12 large marshmallows 1. 2. 3. 4. 1/2 teaspoon salt 1 teaspoon vanilla 3 3/4cup coconut semi-sweet chips (abt 3/4of 12 oz bag) Heat Karo syrup and marshmallows until melted Remove from heat and add salt, vanilla & coconut Stir and let cool in refrigerator. Butter hands, roll into balls. Pack balls tight so they will hold together. (Put on waxed paper in freezer about 30 minutes 5. Dip in melted semi-sweet chips (about 3/4of 12 oz bag); can also try milk chocolate chips. Roll balls in chocolate. Let cool. Store in refrigerator. Kathy Samsel Christmas 1997

Peter Paul Mounds and Almond Joy Clone

5 oz Eagle sweetened condensed milk 1 tsp vanilla extract 1. 2. 3. 4. 5. 6. 7. 8. 2 cups powdered sugar 14 oz premium shredded flaked coconut 1 24-oz pkg semisweet chocolate chips

Blend milk and vanilla Add powdered sugar a little at a time, stirring until smooth Stir in coconut. Mixture should be firm Pat mixture firmly into a greased 9x13 pan. Chill until firm. Melt chocolate chips in microwave, 1 minute on high, stir, and MW 1 more minute. Cut chilled coconut mixture into 1x2-inch bars. Cover (dip) with chocolate. Air dry at room temperature on waxed paper. Makes about 3 dozen bars. For Almond Joy, use milk chocolate chips and add two dry-roasted almonds atop each bar before dipping.

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Candy/Confections
1 Tbs dark Karo 1 pound butter 1/2 cup water

Corn Curl Candy (CR 2nd)

2 cups sugar

Bring to boil on high heat, turn down to medium. Put lid on for 2-3 minutes so that sugar crystals dissolve. Remove lid, turn up to high again. Add 1 cup chopped cashews. Keep stirring vigorously until darkens and smokes well [about 280 degrees]. Stir so vigorously that you can see the bottom of the pan as you stir. Spread 2 pkgs corn curls (Western Family or SunGlo) on cookie sheet. Pour toffee slowly over corn curls. Lift with forks to mix. Heat in oven to 350 degrees if necessary. (Corn curls or pops are hard to find!)

Corn Pops
2/3 cup sugar Melt butter. Add sugar and water. Bring to boil. Boil fast for 4 minutes. Add 1 tsp vanilla. Pour over corn pops. Mix well. Spread on cookie sheet. Place in oven for 10-15 minutes at 250 degrees. Separate and cool. If corn pops become soft, place in microwave or regular oven for a few minutes to crisp them up again. To store, put back in cellophane bag. A delicious snack for party or anytime. (Western Family or SunGlo can often be found by the potato chips section of market.) CR 2ndPat Wells 1 1/3 squares butter 2 Tbs water 1 pkg Sun-Glo corn pops

Cream Fondant (Nancy Angell)

Fondant is a grand thing to learn to make; it can be termed the king of candies because of its many uses and the variety of candies that may be made from itbon bon centers, chocolate creams, a coating for nuts, dried fruits, and melted for glaze on cakes and pastries. 4 cups sugar 2 Tbs white Karo syrup 1 cup whipping cream 1/2 cup milk Pinch of salt

Put all ingredients in heavy pan and put over medium heat. Stir until sugar is dissolved. Wipe sides with pastry brush. One cook book states: It is Turn the heat to high and cook to 232. Do not stir. Pour on cold surface (marble slab is good). Cool about 10 minutes, almost magical: a simple sugar beat until candy looses its gloss and becomes thick (it syrup becomes a creamy white snows). This may take 5 or 10 minutes, or more. Professionals call this process spading. It cannot be overmass, literally under the heat of kneaded. Then knead in 1/2 square butter with hands. If it hour hands. It is indeed becomes crumbly, add a few drops of water. Flavorings are added at this point. Let set 30 minutes covered with a damp fascinating to watch the cloth. Knead again. Let ripen or mellow 3 to 4 days before transformation of the cooled using. Then form into centers to dip in chocolate. (Let the centers come to room temperature and form a bit of a crust syrup as you beat and knead before dipping. it. Use a marble slab and beat with a very sturdy metal spatula. (You can use a bakers dough spatula or pastry scraper.) It takes a lot of beating for the mixture to snow. Nancy Angells temperature guide for different fillings: 232mint, coconut, peanut butter, chocolate 234rum, orange, vanilla, maple 236lemon, black walnut, chopped cherry.

Candy/Confections
Delectable Almond Balls
3 8-oz Hershey Almond chocolate bars 9 oz container of Cool Whip (you may have to use an 8oz or 12-oz) About 1/2 box (12-oz) crushed vanilla wafers, OR toasted coconut, finely chopped nuts, or finely crushed graham cracker crumbs

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1. Melt Hershey bars over hot water, or in micro-safe bowl in microwave. Do not over heat. Cool slightly to room temperature. 2. Fold in Cool Whip. 3. Shape in 1 1/2 inch balls. Roll in wafer crumbs or into coating mixture of choice. 4. Place on waxed paper and keep in refrigerator or freezer.

Divinity
You can find quicker recipes for divinity, but the time invested in this recipe is well worth it. 2 1/2 cups sugar 1/2 cup Karo light corn syrup 1/2 cup water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla 1 cup chopped nuts

Combine sugar, Karo syrup, water and salt in 2-quart saucepan. Cook over medium heat until mixture comes to a boil. Reduce heat; boil until temperature reaches 248F. Beat egg whites until stiff. Beating constantly, slowly pour about half the hot syrup over egg whites. Meanwhile, cook remaining half of syrup to 272F. Pour the rest of the syrup into the egg white mixture. Continue beating until mixture begins to lose its gloss. Mix in vanilla and nuts. Drop by teaspoonful onto waxed paper. Makes about 1 1/2 pounds

Licorice Caramels
These easy caramels are soft and chewy, black and gooey! Wonderful candy for Halloween or for whenever you feel like a delicious treat. (They would be just as good without the black color!) 1 can ( 14 oz ) sweetened condensed milk 2 cups granulated sugar 1 cup butter ( no substitutes) 1. Combine the first 5 ingredients in a heavy saucepan. 2. Cook over medium heat, stirring constantly until mixture reaches 234 degrees on a candy thermometer. (This will take approximately 15 - 20 min.) Mixture will turn from a pale yellow color to a golden brown. 3. Stir in anise extract and enough black food coloring to appear dark black. 4. Pour mixture into a buttered 9 x 13 pan and let cool. 5. Cut into small squares and wrap each piece in waxed paper. Yield: 75-100 pieces. Note: Other flavors and colors can be added instead of the anise and black coloring. Alisa Bangerter - Author of Sweet Surprises for the Holidays 1/4 teaspoon salt 1 1/2 cups light corn syrup 1 teaspoon anise (licorice) extract Black paste food coloring

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Candy/Confections
2 cups sugar 1 tsp (or more ) black paste food coloring 1 1/2 cups Karo 1 cup butter

Licorice Creams
A slightly different variation on the above recipe 1 can eagle brand milk 3/4tsp oil of licorice

1. Boil milk, sugar, butter, & Karo to 234 degrees in a heavy saucepan , stirring constantly . Remove from heat. Add flavoring & coloring. 2. Pour into 9 x 13" pan (buttered) and cool overnight. Cut into squares and wrap in wax paper. Makes 150-200 pieces

LollipopsMaster Recipe
Recipe and instructions from Karins junior high cooking class few drops food coloring & oil flavoring as 2 cups sugar 1/3 cup light corn syrup 1 cup water 1/2 tsp oil of lemon

desired 1. Have ready before you start cooking: greased lollipop molds or greased flat surface, lollipop sticks, items for decorations, coloring and flavoring materials. 2. Place sugar, corn syrup and water in saucepan. 3. Cook over low flame, stirring constantly until sugar dissolves. 4. Continue cooking, without stirring, to hard crack state (301 degrees F in SLC) 5. Wrap a wet cloth around a fork. While cooking, wipe crystals from sides of pan with wet cloth. 6. Grease lollipop molds or flat surface 7. When temperature of 301 is reached, add flavoring and coloring, stirring both in quickly. Pour immediately into greased molds or drop from tip of Tbs onto flat greased surface, pressing end of stick into edge of each lollipop as soon as each is dropped from spoon. (You may need help to do this quickly.) 8. Loosen lollipops from mold or flat surface as soon as they are firm, before they are cold.

Magic Fondant
2/3 cup sweetened condensed milk 1 1/2 tsp ground coriander seed 1 tsp pure vanilla 4 3/4cups sifted confectioners sugar

Combine, gradually adding sugar. Can be used sandwiched between nut halves, etc.

Mint Sandwiches (Like Fernwoods!)

4 cups sugar 1 pint whipping cream 1/2 tsp cream of tartar Cook to 228 degrees. Pour onto marble slab or counter top. Cool to body temperaturewithout touching. Work as with fondant. (Knead until smooth). Add 15 drops of oil of peppermint and 15 drops green food coloring. Chocolate should be melted slowly, temperature not to exceed 110 degrees. If you have an oven you can control exactly, you can put the chocolate in the oven (in a pan, of course), and leave it for 1 to 1 1/2 hours. This is how the professionals melt chocolate. They have several pans of chocolate in a carefully controlled oven. Stir frequently until melted and just barely cool to lips. Turn cookie sheet upside down and place a dab of margarine in each corner to glue down wax paper. Spread layer of cool melted chocolate evenly on wax papered cookie sheet. Use straight edge spatula to smooth and even out. Let harden slightly until firm but still tacky. Then carefully spread mint filling. Then top with another layer of cool melted chocolate. Spread as smoothly as you can with straight edge spatula. You can put another sheet of wax paper on top to make it very smooth. Let harden for a few hours until firm and wax paper peels off easily. Cut in squares.

Candy/Confections
Candied Orange Peel

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1. Using sharp knife score peel of 2 large oranges into quarters. Remove peel gently with fingers. Heat orange peel and 6 cups of water to boiling. Simmer 30 minutes; drain. Repeat process, cooking peel in another 6 cups water With spoon, gently scrape off remaining white membrane from peel. Cut peel lengthwise into 1/4 inch strips. 2. Heat 2 cups sugar and 1 cup water to boiling, stirring until sugar is dissolved. Add peel; simmer 45 minutes, stirring frequently. Turn mixture into strainer; drain thoroughly. Roll peel in 1 1/2 cups sugar; spread on waxed paper to dry.

Peanut Brittle
2 cups sugar 1 cup hot water 3 Tbs butter 1 1/2 tsp soda 1 cup white Karo 2 cups raw peanuts 1 tsp vanilla Boil to 228 degrees. Cover and cook one minute. Add 2 cups raw peanuts and cook to 280 stirring constantly. Remove from heat and add 3 Tbs butter. Then add 1 teaspoon vanilla and 1 1/2 teaspoons soda. Mixture will foam. Stir well until foam subsides. Pour on buttered tray. Before cool, stretch out thin on buttered surface or marble slab. (Use two forks to stretch if it is too hot to use hands.) (2 pounds peanuts makes 3 batches) Bertha Blonquist

Peanut Butter CupsMrs. Smileys deliciousfrom Karins junior high cooking

class 1 cup peanut butter 1/2 lb powdered sugar (1 1/2 to 1 3/4cups) 1/2 cup (1 cube) butter softened. 1/4 lb chocolate Hershey bars 1/2 lb graham crackers.

1. Place crackers in plastic baga few at a time and place rubber band on end of bag. Roll with rolling pin until powdered. Or, crumble to fine powder in food processor. 2. Cut chocolate fine, melt in top of double boiler over lukewarm water 115 degrees F. Higher temperature causes chocolate to gray and steak. Stir occasionally. Remove from heat if it is getting too hot. 3. Blend all other ingredientsexcept chocolate of course. That is peanut butter, softened butter, graham cracker crumbs, and sugar. 4. Wash hands with soap and hot water and then use hands to blend above ingredients. 5. Place a small amount of chocolate in bottom of candy cup (papers made to hold individual pieces of candy). Place candy cups in metal pan to hold cups upright. 6. Form peanut butter mixture into balls large enough to fit into candy cups. Place ball of peanut butter mixture down into candy cup, making the chocolate in the bottom press up the sides. 7. Place another spoonful of the chocolate on top (use chocolate sparingly.) 8. Sprinkle with ground peanuts if desired. Note: To make the chocolate go further, each ball of peanut butter mixture could be hand dipped in the chocolate mixture. Or use double the amount of chocolate for a heavier coating.

Pecan Roll
Filling
3 cups sugar 2 tsp corn syrup 1/2 square butter 1 cup cream or half /n half dash salt

Cook to 215 degrees. Pour onto slab, cool. Beat until creamy; knead until soft. Keep in refrigerator in plastic bag. Let ripen 24 hours before using. Cut in strips, 1 inch by 4.

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Coating

Candy/Confections
3 Tbs evaporated milk or cream speck of salt 1/2 cup plus 3 Tbs whole milk 1/2 cup corn syrup 1/4 tsp vanilla

1 cup sugar 1/2 Tbs butter

Cook sugar, syrup and 3/4of whole milk to soft ball stage. Stir constantly to prevent curdling and scorching. Stir in remaining whole milk slowly so as not to check boiling. Cook to soft ball stage. Add evaporated milk same way. Add butter and salt. Cook until candy forms a firm ball. Stir constantly during cooking. Remove from heat. Add vanilla. Dip strips of filing singly into hot caramel mixture. I use a pancake turner to put the filling on then dip the coating over it. Roll in pecan meats, covering surface thickly. Slice as needed. If you get a thick layer of caramel, the candy keeps a long time. Let the coating cool a bit before dipping in centers. (Stephanies moms candy roll)

Philly Phudge (Chocolate Cream Cheese Fudge)

A recipe from the 1940s or 50s: this is one a young cook with a sweet tooth might like to try. 4 cups powdered sugar 1 8-oz pkg cream cheese Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Spread into greased 8-inch square pan. Chill several hours or overnight; cut into squares. (When Dianne first learned to make this fudge, she molded it in a 1 1/2 to 2 in roll, slightly flattened, on wax paper, wrapped it in wax paper and chilled. When chilled, slice into desired size serving pieces.) 4 1-oz squares unsweetened chocolate, melted 1 tsp vanilla Dash of salt 1/2 cup chopped nuts ((opt)

Quick Chocolate Clusters

An easy-do chocolate-marshmallow-coconut confection. For kids of all ages. 1 6-oz pkg choc chips /12 cup butter 16 large marshmallows 1/2 tsp vanilla 1 cup flaked coconut 2 cups oats

Melt chips (semi-sweet), butter and marshmallows in large saucepan over low heat, stirring until smooth. Remove from eat and stir in remaining ingredients. Mix thoroughly. Drop from teaspoon on waxed paper. Chill until firm. Makes 3 1/2 dozen candies.

Quick Peanut Clusters

1 cup sugar 1/4 cup butter 1/3 cup evaporated milk 1/4 cup crunchy peanut butter 1/2 tsp vanilla 1 cup oats 1/2 cup Spanish peanuts

In large saucepan, heat sugar, butter and milk to boiling, stirring constantly. Cook 3 minutes, stirring frequently. Remove from heat; mix in peanut butter and vanilla. Stir in oats and nut. Drop mixture by scant Tbs onto waxed paper. (If mixture becomes too stiff, stir in 1 or 2 drops of milk.) Let stand until firm. About 2 1?2 dozen candies.

Candy/Confections
Rocky Road Candy
A melt-in-your-mouth combination of chocolate, peanuts and marshmallows. 1 6-oz pkg chocolate chips 1 square (1-oz) unsweetened chocolate 1 Tbs butter 2 eggs 1 1/2 cups powdered sugar 1/2 tsp salt 1 tsp vanilla 2 cups salted peanuts 2 cups miniature marshmallows

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Melt chocolate pieces, chocolate and butter in large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chile 2 hours or until firm. Store in refrigerator, remove just before serving. About 4 dozen candies.

Truffles
1 1/2 lb dipping chocolate 1 cup whipping cream 1/2 tsp mint flavoring 1. 2. 3. 4. 5. Melt chocolate on lowest oven setting (abt 1 hour 45 minutes). Heat whipping cream in microwave oven 3 minutes on high. Let cool 5 minutes. Add mint flavoring and pour into chocolate. Whip until thick and smooth. Pour into 8x8 dish lined with plastic wrap. Cool at least 6 hours. Cut in squares or roll in balls. Use cornstarch on hands to prevent sticking. Bertha Blonquist

Vinegar Taffy (Grandma Stecklers)

2 cups sugar 1/4 cup vinegar water to wet mixture quite well small lump butter Boil until it crackles in cold water. Pour out on surface, cool until you can handle it. Pull candy. Add mint flavoring of your choice. Spread ropes of candy on buttered surface; snip in bite sized pieces while still pliant. We watched our mother cook and pull this taffy so many times; her recipe and instructions leave a little too much to the imagination. For comparisons sake, consult the additional recipe from Mormon Country Cooking cookbook (page 301) by Winifred Jardine.

Vinegar Taffy (Winifred Jardine)

2 cups sugar 1/2 cup vinegar 1/2 cup water 1 Tbs butter 1/4 tsp soda

In heavy sauce pan cook and stir until sugar dissolves. Cook over medium high heat (stirring little as possible) to light crack stage (264 degrees); add butter and soda. Stir. Remove from heat. Pour in buttered shallow platter; cool. Turn outside edges to inside to speed cooling. Cool enough to handle, pull with buttered fingers until thick and ropy.

Virginia Fudge
1 1/2 sq butter 2/3 cup canned milk 1 tsp vanilla 1 pound brown sugar 1 pound powdered sugar less 1/4 c 1 cup pecans or walnuts In heavy sauce pan, melt butter, add brown sugar and milk. Bring to a boil, stirring occasionally. Cook exactly three minutes. Wipe sides of pan with wet pastry brush. Remove from heat and allow to cool for 2 minutes. Have sifted powdered sugar ready and beat into candy until all is well blended. Add vanilla and nuts and spread into buttered pan. Mark for cutting and chill.

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Candy/Confections

Candy-making in the Microwave

Candy-making in the Microwave

73

USU Extension Service, Davis County, Farmington, Utah Candy making an easily be adapted to microwave cooking. There are several distinct advantages to using the microwave for candies. Since microwave energy heats from all sides, there is not chance of scorching. Also, the moistness of microwave cooking helps dissolve sugar crystals that collect on the sides of the dish. Otherwise, these un dissolved crystals cause candy to sugar. Along with the advantages is one disadvantage. Microwave thermometers usually do not register high enough for candies and so the thermometer must be removed during the cooking. Thus, it is necessary to stop the oven and check the temperature several times toward the end of the cooking times. Water boils normally boils at 212 degrees at sea level and will not climb above this point. When sugar is added, the temperature will rise higher. Thus, with candy making, the sugar syrup combination is cooked until the water evaporates enough for the concentration to be at a certain temperature. In other words, the temperature that registers on the thermometer not only indicates how hot the mixture is, but also if the sugar concentration is right for the candy consistency desired. The higher the temperature, the more brittle the syrup mixture. Thus, fudge and cream type candies are cooked from 234 degrees to 240 degrees; chewy candies from 255 degrees to 266 degrees and hard brittles and toffees from 300 degrees to 310 degrees. With this higher temperatures, the sugar also caramelizes and browns which adds flavor. Most candy recipes are geared to sea level. If a candy syrup is cooked at too high a temperature, the consistency will not be correct, and if it is not cooked high enough, the candy will be too soft and sticky. If the temperature accidentally climbs too high, you may still be able to rescue the batch of candy by additional liquid (milk or water, whatever the recipe uses) and re-cooking to the proper temperature. The exact degree of temperature is more critical with candies at lower temperatures, such as brittles. It isnt hard to make candy. It just takes a little care and a little sticking to the rules. And here are a few that will ensure your success.

Microwave rules for candy makers

It is important to stir the mixture after it comes to a boil so all the sugar is dissolved. A deep bowl holds the heat better and will give more consistent results. The bowl should be heat proof so it will not be adversely affected by the very high temperatures. (Materials suitable for baking are very satisfactory.) The container should also have ample room to allow the mixture to boil without spillage. The last few minutes of cooking time, the temperature should be checked every minute. The temperature often remains low for some time, but suddenly climbs very quickly. Dont leave the thermometer in the candy during micro waving cooking, unless the thermometer is specifically geared for microwave cooking. Microwave candies uncovered unless otherwise specified. For ease in cleaning cooking dishes after use, place water in dish used for micro waving candy, and microwave for a few minutes to dissolve sugar mixture, scraping sides of dish occasionally. On humid days, cook candy a few degrees higher than normal. Reminder: you know now that water boils at lower temperatures at high altitudes, so recipes should be adjusted downward accordingly. There is a 2 degree difference per each thousand feet above sea level. (See item on adjusting for temperature, page 3, this supplement.) Unless you have a microwave oven safe thermometer which registers up to 320 degrees, the old fashioned cold water test is the best way to judge doneness of microwave candies. Fill a small cup with very cold tap water, drop about 1/2 teaspoon of candy mixture into the water. Let stand a few seconds, then test with fingers. (See chart, page 4 this supplement.)

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Caramels

Candy-making in the Microwave

cup corn syrup tsp vanilla can (13-oz) sweetened condensed milk cup chopped nuts

cups sugar cup butter

Combine sugar, butter and corn syrup in 3-quart bowl. Microwave uncovered on HIGH 5 minutes or until butter is melted. Stir to dissolve sugar. Gradually blend in condensed milk. Microwave on HIGH uncovered 15-17 minutes or until 240 degrees is reached (firm ball), stirring 4-5 times and checking temperature in the last few minutes. Stir in vanilla and nuts. Pour onto butter cookie sheet or 13 x 9 pan. Cool to lukewarm; cut into 1 inch squares as needed. Wrap each caramel in wax paper or in plastic wrap. Makes 1 pounds.

Cashew Clusters
12-oz pkg (2 cups) semi-sweet chocolate chips cups cashews 1-oz (1 square) unsweetened chocolate Line cookie sheets with waxed paper. In microwave safe 2 quart container (Rubbermaid canister works well) melt chocolates; stir until smooth. Stir in cashews. Drop candy be teaspoons on cookie sheets. Refrigerate until set. Store in tightly covered container in refrigerator. 3 dozen candies.

English Toffee
1 1/2 cups sugar 1 Tbs light corn syrup 2 Tbs water 1 cup butter Microwave on high for 4 minutes, stir and microwave to 6 1/2 minutes (or when color changes to caramel color). Pour into ungreased dish. Melt 1 cup semi-sweet chocolate chips on top of toffee while still hot, spreading thinly. Sprinkle top with 1 cup finely chopped nuts.

Nutty Rocky Road

1 pkg (6-oz) chocolate chips 1/3 cup peanut butter 3-5 cups miniature marshmallows 1/4 cup chopped peanuts

Combine chocolate chips and peanut butter in 2 quart bowl. Microwave at 70% power for 1 1/2 minutes. Stir to blend. Mix in peanuts and marsh-mallows. Pour into buttered 2 quart (12 x 7) dish. Refrigerate until set.

Peanut Brittle
1 cup raw peanuts 1/2 cup white corn syrup 1 Tbs butter 1 cup sugar 1/8 tsp salt 1 tsp baking soda 1 tsp vanilla

1. In 1-quart glass measure with handle, mix peanuts, sugar, corn syrup and salt. Microwave 7-8 minutes, stirring well after 4 minutes. Add butter and stir well. Micro-cook 2-3 minutes longer or until peanuts are golden brown. Quickly stir in baking soda and vanilla, mixing well. Pour onto greased cookie sheet. As soon as it begins to set, stretch out with forks and fingers until very thin. (Stretch until it appears to be peanuts held together with spun sugar.)

Penuche
1 cup sugar 2 Tbs corn syrup 1 cup milk 1 tsp vanilla 1 cup brown sugar 1/4 tsp salt 3 Tbs butter 1/3 cup nuts

1. In a 3-31/2 quart bowl, combine sugars, salt. Stir in milk and syrup and mix. Ad butter. Cover. Microwave on HIGH 5 minutes. Mix well. Microwave, uncovered 10-14 minutes. Test by dropping a small amount of mixture in cold water. It should form a soft ball when picked up. Candy thermometer will read 234-240 degrees. Cool mixture without stirring.

Candy-making in the Microwave

Rocky Road Easy

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2. After 10 minutes, dish may be placed in cold water to hasten cooling. Add vanilla and nuts; beat until mixture is thick and creamy, and starts to loose shine and hold its shape. Pour into buttered plate or dish. If penuche is too thick to spread, stir in a few drops of cream or milk. Makes 1 pound. Pull 1/2 pound marshmallows apart and mix into 1 melted giant Hershey bar. (Melt over hot water or in microwave.) Add nuts, if desired. Pile into a pan lined with wax paper. Cool

Sharon's TERRIFIC Microwave Caramels

1/2 cup white butter 1/2 cup white corn syrup 1. 2. 3. 4. 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup sweetened condensed milk 1/2 cup pecans, chopped (optional) Using microwave-safe dish or large measure, melt butter. Add syrup, sugars and milk. Stir well and microwave for 6-8 minutes. Pour into sprayed 8 x 8 dish and refrigerate for 30 minutes. Cut into pieces. If you find it too firm to cut, warm in the microwave oven 30 seconds at a time until you reach desired consistency. 5. Caramels can be dipped in melted chocolate or individually wrapped in wax paper (twist the ends). I like to cut them into 36 squares. Sharon Kofford

Sweetened Condensed Milk Substitute

The commercial brand is used often in candy making and desserts. Try this as a substitute. 4 cups powdered dry milk (instant) 1 cup hot water 2 cups sugar 2 Tbs butter

1. In blender thoroughly mix sugar and butter; mix into the milk mixture. Combine well and refrigerate. Use 1 1/4 cup to equal 1 can of a commercial brand sweetened condensed milk. (You can half this recipe.)

Taffy
2 cups sugar 1/4 cup vinegar 1/4 cup water 1 tsp vanilla 1. In 1 1/2 quart bowl, combine first three ingredients. Microwave on HIGH for 3 minutes. Test for soft crack, candy will separate into hard but not brittle threads (280 degrees). Add vanilla and mix well. Pour into two buttered serving platters. Cool until easy to handle and pull till white and stiff. Cut into bite sized pieces, wrap individually in wax paper. 48 pieces. (This is almost exactly like Grandma Stecklers recipe [page 15], except that she uses mint flavoring [so good], and this one tells how much water to use, whereas her recipe does not. She also adds a lump of butter!

Oven-Dried Tomatoes
Make your own oven-dried tomatoes! They are much better and are make a wonderful addition to salads, pastas, as a topping for pizzas or any recipe that calls for sun-dried tomatoes.

Preheat oven to 250 degrees. Line a 15 x 10 x 1-inch baking sheet with parchment paper or aluminum foil. Place a wire cooking rack in foil-lined pan. Wash and cut 20 firm-ripe Roma tomatoes (your own if you have them) in half. Arrange cut tomatoes on rack cut side up in a single layer. Springle with oil, vinegar, optional parsley, coarse salt and black pepper. Place closely together (they will shrink during baking). Bake tomatoes 3 to 4 hours (or more), checking them occasionally. Tomatoes are done when they are dry but still pliable, not brittle. Remove each tomato as it is done. Time tomatoes take to cook will vary because of size and moisture content.. Cool completely before storing. Store in re-sealable plastic bags 3 to 4 days in refrigerator or up to 8 months in freezer.

Spiced Apple Rings

A colorful garnish for a holiday plate.

4 large cooking apples 1/2 cup sugar 2 cups water 2 cinnamon sticks or 1/2 cup red cinnamon candy 1/4 cup (or a little less) white vinegar (5%) Wash, peel, and core 4 large cooking apples. Slice each apple into 1/2 thick rings. Combine sugar, water, vinegar, 1/2 cup red cinnamon candy, or 2 cinnamon sticksin large skillet. Stir until sugar dissolves. Arrange apple ring in syrup. Cook about 6 minutes. Remove apples and use as a garnish.

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Condiments Sauces Accompaniments

BBQ Sauce, Heinz Quick and Easy
1/2 cup ketchup 1/4 c water 2 Tbs brown sugar 2 Tbs Worcestershire Sauce 1 tsp chili powder 1/2 tsp salt 1/2 tsp celery seed hot pepper sauce Simmer 10 minutes uncovered. Brush on chicken, ribs or meat last 10 minutes of grilling or broiling.

Crme Frache
In France, heavy cream is pasteurized and the ferments are then put back into it, while in the US, it is only pasteurized. Some advantages of crme frache: can boil without curdling; has longer refrigerator life than ordinary cream.

Crme Frache, Julia Childs way

Makes 1 1/2 pints crme frache 1 pint heavy cream 1/2 pint commercial sour cream

Heat gently just to take off chill and start ferment action. Do not go over 85 to 90 degrees. Set partially covered container at 75 degrees for 6-8 hours. Mixture will thicken. Stir, cover and refrigerate. Use crme frache with berries, on apple pie, and in cooking.

Freds way
2 cup fresh sour cream pinch ground cloves 1 cup fresh heavy whipping cream pinch fresh nutmeg, grated 1/2 tsp ground allspice

In a heavy saucepan, combine all of the ingredients and whisk until the mixture is smooth. Heat over a medium heat until the mixture gets to 83-85, then pour immediately into a bowl or covered container and let stand at room temperature 5-6 hours. Cover and chill well before using. Great for topping any fresh fruit desserts. ENJOY!!

Hamburger Sauce like Big Macs

1 cup Miracle Whip 1/3 cup pickle relish 1/3 cup Kraft French Dressing(orange not red kind) 1 Tbs sugar 1/4 tsp black pepper

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Condiments/Sauces/Accompaniments

Mix together. From: Donahue Show with Gloria Pitzer

Hawaiian Sauce
1/4 cup brown sugar, packed 2 Tbs cornstarch 8-oz tomato sauce, 1 can 8 1/2-oz pineapple, crushed, undrained 1 Tbs lemon juice 1 ginger, crystallized, minced 1/4 tsp onion salt 1/4 tsp garlic salt 1/8 tsp pepper

Blend the brown sugar and cornstarch in a 1-quart saucepan. Add the remaining ingredients, blend thoroughly. Bring to a boil, stirring. Lower heat and cover. Simmer gently for 15 to 20 minutes. Stir occasionally. Use as a basting or serving sauce for chicken, ribs, or meatballs. Makes 2 cups of sauce.

Horseradish Sauce, Simple (Roast Beef or Ham)

1/2 cup chilled whipping cream 3 mild horseradish, welldrained 1/2 tsp salt

In a chilled bowl, beat whipping cream. Fold in horseradish and salt. Makes about 1 cup.

Horseradish Sauce for Ham (Beehive Travel)

1 flour 1 cube beef bouillon 1/3 cup butter 1/2 cup sugar 1/2 cup water 1/2 cup white vinegar 1/2 cup mild horseradish 1 tsp prepared mustard 2 egg yolks (beaten) 1 cup whipped cream

Cook all ingredients (except EGGS and WHIPPED CREAM) until mixture starts to thicken. Add egg yolks carefully and mix in; cook a few minutes longer. Cool. Stir in the whipped cream

Horseradish Whipped Cream Mustard Sauce

1 sugar 1/4 cup mustard 1/8 cup vinegar 1 water 1/2 tsp salt 2 egg yolks slightly beaten 1 butter 1 horseradish 1/2 cup whipped cream

Combine sugar, mustard, vinegar, water, salt, and egg yolks in a small saucepan. Cook on medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in butter and horseradish. Cool. Whip cream to soft peaks. Fold into the cooled, cooked mixture. Refrigerate until serving time. Leftovers will keep several weeks in the refrigerator. About 1 1/2 cups Serves: 12 Mormon Family Cookbook

Horsey Sauce like Arbys

1 c Mayo 3 Tbs bottled horseradish cream 1 Tbs Sugar Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.

Condiments/Sauces/Accompaniments 81
Little Caesars Crazy Sauce
Can also be used on pizza. 1 15-oz can tomato puree 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp dried basil 1/4 tsp dried marjoram 1/4 tsp dried oregano 1/4 tsp ground thyme 1. Combine all in an uncovered saucepan over medium heat. When sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. 2. Remove sauce from heat and let cool. Store in tightly sealed container in refrigerator; keeps for 3 to 4 weeks. Serve hot as dip for bread sticks. Makes 1 1/2 cups.

Market Street Cucumber Dill Sauce

3 large cucumber, peeled, seeded and coarsely chopped 1 cup mayonnaise (don't substitute salad dressing) 1 cup sour cream 2-3 Tbs fresh dill weed (no stems, but can use 2 tsp of dried) 1/2 tsp salt 1/2 tsp ground white pepper 4-6 pieces of fish, 4-6 oz each (salmon, cod, halibut, snapper, fresh tuna, shark, etc. your choice, just about any fish will be wonderful with this sauce)

Prepare the cucumbers as indicated, then place in your food processor and process until pureed. Remove from the processor and squeeze out as much juice as possible. In a medium-size mixing bowl, combine all of the ingredients and mix well. Cover and chill about 4 hours before serving. Prepare the seafood as desired, then serve with the sauce.

Market Street Grill and Broiler Tartar Sauce

1 cup mayonnaise (not salad dressing) 2 Tbs dill pickle, minced or dill pickle relish 2 Tbs onion, minced 1 Tbs fresh parsley, finely chopped In a medium-size mixing bowl, combine all of the ingredients and mix well to blend. Cover with plastic kitchen wrap and place in the refrigerator to chill until serving (at least 30 minutes). 1 Tbs capers, well drained and chopped 2 Tbs caper liquid juice from 1/2 fresh medium lemon 1/4 tsp ground white pepper 1/4 tsp salt 1 oz buttermilk

Mustard (Gabbys)
1/2 cup flour 1/4 cup granulated sugar 1/2 cup dry mustard 3/4cup cider vinegar 1/8 tsp salt

Blend all of the ingredients together until the mixture is smooth. Pour in a crock or jar (covered). Place in the refrigerator for 7 (SEVEN) days. Shake jar a couple of seconds every other day. Use as any other mustard, but do not use as much.

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Condiments/Sauces/Accompaniments
2 tsp dry mustard 1/2 cup brown sugar

Mustard Sauce (Raili Garrett)

Great served with ham loaf 1/4 cup vinegar

Mustard, Finnish (Lea Mahoneys)

2 dl mustard powder 1/2 tsp potato starch (do not use more; even use a little less) 2 dl or less fine sugar 2 dl of eggs 2 dl whipping 1/2 - 1 Tbs vinegar (start with less and add if desired)

cream Put all ingredients except vinegar in kettle. Mix and stir until smooth. Bring to slow boil, stirring all the time. Do not stop. As soon as mixture comes to boil, put kettle in cold water to cool fast. Add vinegar. Check the taste and add more vinegar as desire. Gets better with age. (If mustard gets grainy, just put in blender and give it a couple of whirls). Cooks note: dl=deci-liter, which equals 3.2 oz (1/2 cup = 4 oz)

Old-Fashioned Chicken Gravy

3/4cup chicken stock 2 Tbs butter 1 Tbs flour 1/4 cup light cream salt pepper pan drippings, fried chicken

1. Pour excess frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the chicken pieces at the table.

Sausage or Ground Beef Country Gravy (Sawmill Gravy)

Made with ground beef, this is very much like the Country Gravy Shoneys serves with its country fried steak. 1 1/2 Tbs ground beef 2 cups chicken 1/4 cup flour stock 2 cups whole milk 1/4 tsp coarsely ground black pepper 1/2 tsp salt

Crumble ground beef (or sausage) into pan and fry over medium heat, breaking up into tiny pieces. Add 1/4 cup flour and stir in with the browned beef. Add remaining ingredients for the sauce and bring to boil, stirring often. Cook for 10 to 15 minutes until thick. Reduce heat and keep warm until ready to serve.

Sesame Seeds, toasted

To toast sesame seeds: Measure seeds onto pie pan or baking sheet and place in 350-degree F. oven for about 10 minutes. Stir occasionally until just goldennot brown!

Condiments/Sauces/Accompaniments 83
Sizzling Tomato Barbecue Sauce Quick & Easy
A surprisingly good sauce on meat/vegetable Kabobs, on hamburgers, chicken, or shrimp. 1/3 cup chopped onion 1 small clove garlic, minced 2 Tbs salad oil 1 can Campbells Tomato Soup 1 Tbs vinegar 1 to 2 Tbs Worcestershire 2 Tbs brown sugar 1 tsp prepared mustard Dash Tabasco sauce

1. In saucepan, cook onion, garlic in oil until tender. Add remaining ingredients. 2. Cook over low heat 15 minutes; stir now and then. 1 1/2 cups sauce.

Soy/Seven-Up Poultry Marinade (Heidy Couch)

2 cups (or 1 can) Seven-Up, 1 cup soy sauce or any lemon/lime soda (Kikkoman) 1 cup salad oil Whip together until well blended; pour in a Ziploc bag. Place chicken or turkey parts in bag. Refrigerate 2 to 24 hours, turning bag occasionally. Remove poultry from bag and grill until done. (Discard marinade.) 1/2 tsp garlic powder

Stabilized Whipped Cream

1 Tbs cold water 1/2 tsp granulated gelatin 1 cup cream to be whipped

Soften 1/2 tsp granulated gelatin (for each cup of cream to be whipped) in a Tbs of cold water. Let stand 5 minutes. Gelatin will dissolve (bloom) and will look clearor heat in microwave for a few seconds. Stirring is unnecessary. Beat dissolved gelatin into the cream just as cream begins to thicken. Gives whipped cream extra firmness so it can be used for decorating with a pastry bag and as frosting for refrigerated cakes, jello, etc.; it will not tear or break down; keeps well in the refrigerator. To flavor whipped cream: To each cup of whipped cream, 1 of the following flavorings can be added: 2 Tbs sifted dark, unsweetened cocoa, 2-4 Tbs rum, cognac, or any liqueur, 1/2 c nougat powder, 1 tsp instant coffee powder. Fold flavorings into cream AFTER it has been whipped. The Art of Fine Baking Paula Peck, 1961

Sweet & Sour Sauces

1/3 cup vinegar 1/3 cup water 3/4cup sugar 2 Tbs soy sauce 2-3 Tbs cornstarch 1 tsp ketchup

Mix all and cook over low heat, stirring constantly, until sauce thickens. Good dip for won tons

Sweet & Sour Sauce 2

Good with egg rolls & fried won tons. Use with sweet and sour pork, or meatballs. 3 Tbs vinegar 1/2 cup pineapple juice 1/2 cup brown sugar 1 tsp salt 1 Tbs cornstarch

Heat all but cornstarch until just boiling. Mix cornstarch with a small amount of water, add to sauce, stirring constantly until thickened.

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Condiments/Sauces/Accompaniments
2 Tbs soy sauce 1 Tbs Worcestershire sauce 1/2 cup wine vinegar

Sweet-and-Sour, easy
For an instant sweet-and-sour sauce, combine 1/2 cup jelly (any flavor)

Simmer 5 minutes, stirring often. Drizzle over rice or stir-fried vegetables or use as a dip for egg rolls.

Teriyaki Marinade
3/4cup soy sauce 1/2 cup water 1/4 cup vegetable oil 1 tsp sugar 1/2 tsp ginger

Marinate steak or roast for several hours before cooking.

Teriyaki Sauce
3/4cup water 1/2 cup soy sauce 1 slice onion, quarter (1/4 inch thick) 1/2 tsp ginger, or 2 nickel-size slices peeled ginger root, halved 2 garlic cloves, quartered 1/3 cup sugar 1/3 cup pineapple juice 1/4 cup vegetable oil 2 Tbs vinegar 1 Tbs cornstarch

Combine 1/2 cup water with soy sauce, onion, ginger root, and garlic in small saucepan. Bring to boil over high heat, then reduce heat and simmer for 10 minutes. Strain off onion, ginger, and garlic & discard. Return sauce to saucepan and add sugar, pineapple juice, and vinegar. Mix cornstarch with remaining water and stir until smooth. Stir cornstarch into teriyaki mixture, heat to simmer, stirring often for 1 minute or so, until clear and thick. Pour half of cooled sauce over chicken (or other meat) arranged in single layer. Keep other half for later. Marinate chicken at least 2 hours.

Cookies
Sister Burtons Cookies
2/3 square butter 1 cup graham cracker crumbs 1 pkg chocolate chips Melt butter in oven in 9 x9 pan; add crumbs and mix; pat in bottom of pan. Sprinkle on in layers: chocolate chips, butterscotch chips, coconut, chopped nuts, sweetened condensed milk. Bake at 350 degrees for 35 minutes, cut in bars when cool. (This Sister Burton was Sister Theodore M. Burton.)CR 2nd, Donna Johnson 1 pkg butterscotch chips 1 pkg coconut 1 pkg (8 oz) chopped nuts 1 can sweetened condensed milk

Blond Brownies, Chunky

1/2 cup butter, softened 3/4cup sugar 3/4cup packed brown sugar 2 eggs 1. 2. 3. 4. 2 tsp pure vanilla 1 cup vanilla chips 1 1/2 cup flour 1 tsp baking powder 1 tsp salt 1 cup chocolate chunks (light or dark) 3/4cup chopped macadamia nuts or almonds (divide portion in half)

In mixing bowl, cream butter and sugar. Add eggs and vanilla. Mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in vanilla chocolate chips, chocolate chunks and 1/2 cup nuts. In sprayed 9x13 pan spread dough to cover bottom of pan. Sprinkle with remaining nuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Let cool before serving. Makes abt 2 doz squares.

Brownies by Karin
(From her missionary companion, Connie Cottrell Moore) 1 cup (2 cubes ) butter 2 cups sugar 1 tsp salt 4 eggs 1 1/3 cups flour 1/2 cup cocoa 1 cup chopped walnuts (opt) 2 tsp vanilla 1 tsp baking powder

Heat oven to 350 degrees, mix shortening, sugar, eggs and vanilla until well blended. Mix in dry ingredients. Spread in well greased 9 x 13 inch pan. Bake 20-30 minutes.

Brownies 2
1 cup butter 1/3 cup cocoa 2 cups sugar 4 eggs 1 1/2 cups flour 1 1/2 cup nuts (optional) 2 tsp vanilla

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Heat oven to 350 degrees Mix butter, cocoa and sugar until well blended. Add vanilla, then eggs, beating well after each one. Add dry ingredients. Spread on ungreased jelly roll pan. Bake 25 minutes.

Brownies 3
1/2 cup shortening or margarine 2 cup sugar 4 eggs 2 tsp vanilla 1/2 cup cocoa 1 tsp salt 1 1/3 cup flour, sifted before measuring 1/2 cup milk 1/2 cup (or more) chopped nuts

1. Cream sugar and margarine. Add eggs and vanilla. Beat until very light. 2. Add cocoa and salt to flour. Sift. Add flour alternately with milk. Fold in nuts. 3. Spray a 9x 13 pan. Pour batter into pan. Bake at 350 degrees for 30 minutes. Sharon Kofford In the search for the all-time best chocolate chip cookie recipe., these were declared The Best Chocolate Chip Cookies in the universe! by Branden. Someone brought these cookies to Karins family after twins Dallen and Madison were born. They were so good that Karin asked for the recipe. The dear lady not only shared her recipe, but brought another batch of cookies as well! 1 4-oz cube margarine, softened 1/2 cup Crisco 3/4cup brown sugar, packed 3/4cup granulated sugar Heat oven to 375 degrees. Beat Crisco and margarine until smooth; add sugars and beat until wellmixed. Add eggs. Mix well. Sift together dry ingredients then add to wet mixture, beating well. Stir in oats ; when well mixed, add chocolate chips. Drop by rounded tablespoons on ungreased cookie sheet. Bake 9 minutes or until golden. (Since ovens are different, test the first time) Remove to wire rack. Might make 4 dozen cookies, but watch out, says Karin: they disappear when your back is turned! 2 eggs 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup oatmeal (quick or regular) 2 cups (12-oz pkg) chocolate chips 1 tsp vanilla (opt)

Cho cola te Chi p Coo kies Best Eve r

Chocolate Chip Cookies by Karin

The search goes on. For many years this has been the winner. Coming from the Betty Crocker Childrens cookbook, Karin started making them at a young age. 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, softened Cream sugars, butter, egg & vanilla. Mix dry ingredients together then add; mix and bake 10 to 12 minutes, or until golden @375 Makes 2 dozen Karin size cookies. 1 egg 1 tsp vanilla 1 1/2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1 cup chocolate chips

Cookies 87
Chocolate Chip Cookies
1 cup white sugar 1 cup brown sugar 1/2 cup margarine 1/2 cup butterflavored Crisco 2 large eggs 2 tsp vanilla 3 cups flour 1/2 tsp soda 1/2 tsp salt 1 Tbs baking powder 1/2 cup nuts, chopped (opt) 1 bag (6 oz pkg.) chocolate chips

1. Cream sugars, margarine and Crisco until very smooth. 2. Blend in eggs and vanilla. Mix until light and fluffy. 3. Stir together flour, soda, salt and baking powder. Add to sugar mixture, blending well. Stir in nuts. Gently stir in chocolate chips. 4. Using shiny sprayed cookie sheets, drop dough by tablespoonful. 5. Bake at 375 degrees for 9-10 minutes, should just begin to turn golden. Makes about 3-4 dozen cookies. NOTE: Dough can be formed into balls, sealed and frozen for up to 6 weeks. Sharon Kofford

Chocolate Chip/Oatmeal Cookies

These huge cookies are touted as being better than the famous cookies in the malls! 2 cups shortening 2 tsp vanilla 2 Tbs hot 1 1/2 cups nuts 1 1/2 cup brown sugar 1 1/2 cup white sugar 4 eggs 2 tsp soda water 3 cups flour 2 tsp salt (opt) 12 oz chocolate chips 4 cup quick oats

1. Cream shortening and sugars. Add eggs and vanilla. Dissolve soda in hot water, add alternately with flour. Add remaining ingredients. 2. Drop by handful (about 1/2 cup each cookie) on a greased cookie sheet. Can bake only 6 per cookie sheet 3. Bake 375 for 10-12 minutes. Makes 35-40 cookies

Chocolate Chip Pudding Cookies

3/4cup butter or margarine 3/4cup shortening 3/4cup granulated sugar 1 1/2 cups packed brown sugar Cream together butter, shortening, and sugars. Add eggs and vanilla and beat well. Combine salt, soda, pudding, and flour and add to creamed ingredients. Fold in chips and nuts. Bake at 350 degrees for 12 minutes. Yield 5-6 dozen cookies. *Options: Chocolate pudding with vanilla and chocolate chips, coconut pudding with added coconut. Butterscotch pudding with butterscotch chips and cashews or pistachio pudding and almonds. Be 3 eggs 2 tsp vanilla 1 tsp salt 1 tsp baking soda 1 box (3.4 oz) instant vanilla pudding mix* 4 cups flour 3 cups chocolate chips 1 cup nuts, chopped

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creative as this basic recipe can be the base for many delicious cookies! Alisa Bangerter, author of Sweet Surprises for the Holidays

Chocolate Macaroon Squares

18 1/4 oz box chocolate cake mix 1/3 cup butter, softened 1. Beat cake mix, butter and 1 egg in large mixer bowl until crumbly. firmly press onto bottom of greased 9x13 inch baking pan 2. Combine sweetened condensed milk, remaining egg and vanilla in medium bowl; stir in chocolate chips, 1 cup coconut and the nuts, if using. Spread over crust. Sprinkle with remaining coconut. 3. Bake in preheated 350 degree oven for 30 to 40 minutes or until golden brown (center will set when cooled). Cool in pan on wire rack. Makes about 2 dozen squares. from Nestle Toll House 2 eggs 14 oz can sweetened condensed milk (1 1/4 cups) 1 tsp vanilla extract 2 cups (12 oz pkg) semisweet chocolate chips 1 1/3 cups flaked coconut 3/4cup chopped nuts (opt)

Cookie Bars To Die For (Shauna Dow)

1. Melt 48 Hershey Classic Caramels (14 oz) in 1/2 cup CREAM, by microwaving one minute at a time, or melting in double boiler. Set aside. (Can use Krafts or other brands; Hersheys are easy to open.) 2. Mix until crumbly: 1 1/2 cups flour, 1 1/2 cups regular oatmeal, 1/8 teaspoon salt, 2/3 teaspoon soda, 1 1/2 cups brown sugar, 1 1/8 cups butter (softened at room temperature) 3. Take out 2 cups to save, and pat the rest down into a 9x13 pan. Cover with 2 cups of semi-sweet chocolate chips (12 oz pkg), OR chunks of 8 oz chocolate bar. Layer 1 cup chopped nuts (pecans suggested). Pour caramel mixture on top of this, then sprinkle the 2 cups of flour/oatmeal mixture on the top. Press down with spatula. Bake 15 minutes at 350. Cool and cut into bars. About 30 pieces.

German Chocolate Squares

Great to take to your next pot-luck or missionary farewell. Hershey Classic Caramels (14 ounces) are so easy to un-wrap! and save so much timeyoull be glad you chose them. 1 14-oz pkg caramels 1/3 cup evaporated milk 1 pkg German chocolate cake mix In glass bowl, combine caramels and 1/3 cup evaporated milk. Micro cook on high for 3 minutes. Stir until smooth and fully melted. Set aside. Combine cake mix, butter, 1/3 cup evaporated milk and nuts. Mix until dough is smooth. Press half of dough into a greased and floured baking dish. Bake at 350 degrees for 6 to 10 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture over chocolate pieces. Place remaining dough over the caramel mixture. Bake at 350 degrees for 15 to 18 minutes. Cool, then refrigerate to set caramel layer. Cut into bars. Makes 36 bars. Utah Power and Light Company, 1986 3/4cup melted butter 1/3 cup evaporated milk 1 cup chopped pecans 1 cup semisweet chocolate chips

Cookies 89
Lemon BarsTried and True!
Two stepsvery easy with wonderful results. 2 cups flour
1/2 cup powdered

4 eggs, beaten 2 cups sugar

1/4 cup flour

1/3 cup to 1/2 cup fresh

lemon juice (1 lemon)

1/2 tsp baking powder.

sugar 1 cup butter

#1 Cut together first 3 ingredients; pat into 9x13 pan and bake at 350 for 2025 minutes #2 Mix together remaining ingredients; pour on top of crust. Bake at 350 for 25 additional minutes. Sprinkle with powdered sugarcool and cut into bars.

Gingerbread Cookies
1 cup sugar 3/4cup oil 1 cup molasses 1/2 cup hot water 2 eggs 1 tsp soda 1 tsp cinnamon 1 rounded tsp ginger 1/2 tsp salt 7 cups flour Combine first 4 ingredients. Rinse molasses out of cup with hot water. Add eggs. Mix together remaining ingredients. Use more flour if needed. Refrigerate dough. Roll out on oiled surface and cut with gingerbread cookie cutters. Bake 350 degrees for 10 minutes. Makes approx. 35 small gingerbread men. Scovil Bakery, Nauvoo

Gingersnaps
3/4cup shortening 1 cup sugar 1 egg, beaten 1/4 tsp salt 1/4 cup molasses 2 cups flour 2 tsp soda 1 tsp cinnamon 1 tsp ginger 1/2 tsp cloves

Cream shortening, sugar, and egg. Add molasses and the dry ingredients. Mix well and form into inch balls. Roll the balls in sugar and place on cookie sheet. Flatten ball a little with a fork. Bake at 350 degrees for about 10-12 minutes. If they get light brown on bottom and you take them out at that time, they will stay soft. Pauline Childs

Ginger Cookies/Soft
3/4cup shortening 1 cup sugar 1 egg beaten slightly 1/8 cup molasses 2 cup flour, white 1/2 Tbs baking soda Cream shortening and sugar. Add egg and molasses and mix well. Combine dry ingredients and add, blending well. Drop from teaspoon on greased cookie sheet; bake at 375 degrees F. 6 to 9 minutes. Cookies should be soft, so avoid over-cooking them and allowing them to dry out. Mormon Family Cookbook. Serves: 36 1/2 tsp salt 1/2 tsp ginger 1 tsp cinnamon

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1/2 cup brown sugar 1 1/2 cup chunky peanut butter 2 tsp vanilla 5 1/2 cups Rice Krispies or Special K cereal

Goof Balls
1 cup white Karo syrup 1 cup white sugar

Bring to boil until dissolved (no longer,) white Karo, white sugar, and brown sugar. Remove from heat and add peanut butter and vanilla. Have cereal slightly warmed in oven. Pour mixture over cereal. Drop by heaping teaspoons on cookie sheet. Ready to enjoy almost immediately. Jean Smith

Heirloom Sugar Cookies

2 cups butter 3 cups sugar 6 eggs 1/2 cup cream 2 tsp vanilla 7 cups flour 4 tsp baking powder 1 tsp nutmeg Cream butter and sugar together in mixing bowl. Add eggs and blend well. Combine dry ingredients and add alternately with cream and vanilla. Mix just until all ingredients are incorporated. Wrap dough in plastic wrap and refrigerate at least 4 hours or up to three days. May be frozen. Roll and cut cookies. Bake in 325 degree oven until set but not browned. Cool and decorate. 1/2 tsp salt

Marshmallow Brownies (CR 2nd)

1 cup butter or margarine 2 cups sugar 4 eggs 2 tsp vanilla 1/3 cup cocoa 1 1/2 cups flour Cream together butter, cocoa and sugar; add eggs , beating well after each one. Add flour, nuts, and vanilla. Spread on ungreased jelly roll pan and bake at 350 degrees for 25 minutes. Remove from oven and sprinkle 1 pkg miniature marshmallows evenly over top. Bake an additional 5 minutes or until marshmallows melt. Let cool 1 hour. Spread with frosting. 1 cup chopped nuts pkg small marshmallows

Frosting
1/2 cup butter 1/3 cup cocoa 1 2/3 cups powdered sugar 1/3 cup canned evaporated milk

Mix until smooth. Frost and set overnight. Next day, cut and serve.

Melt-Away Heart Cookies

By Alisa BangerterAuthor of Sweet Surprises for the Holidays 1/3 cup powdered sugar 3/4cup cornstarch 1 cup all-purpose flour 1/8 tsp salt 1 cup butter ONLY

Sift together dry ingredients. Cut in the butter until fine. Gently work into a soft dough. Roll dough out onto a lightly floured surface to approximately 1/4-inch thick. Cut using a 2- or 3-inch heart-shaped cookie cutter. Place hearts onto an ungreased baking sheet. Bake at 375 degrees for 7-9 minutes. Let cookies rest on baking sheet until cooled slightly before removing to cooling rack. Frost centers of cookies with cream cheese icing. Makes 2 to 3 dozen cookies.

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Cream Cheese Icing
3 oz pkg cream cheese, softened 1 Tbs butter, softened 1 Tbs milk 1/2 tsp vanilla 1/2 lb. powdered sugar pink food coloring

Mix together cream cheese, margarine, milk and vanilla. Gradually mix in powdered sugar. Add more milk if needed to make a creamy spreading consistency. Stir in pink food coloring until a pale pink icing is created. Frost centers of melt-away cookies.

Nanaimo Cookies (Cecilia Evans)

1st layerPut 1/2 cup butter, sugar, unsweetened chocolate, vanilla in top of double boiler. Cook over boiling water until well blended. Add eggs and cook 5 minutes longer, stirring. Add crumbs, nuts, and coconut. Press into buttered 9x9 pan. Cool. Chill 15 minutes/ 1/2 cup butter 1/4 cup sugar 2nd layerCream butter until fluffy. Beat in pudding mix and milk. Add powdered sugar gradually and beat until smooth. Spread of 1st layer and chill. 1/2 cup butter 2 Tbs instant vanilla pudding mix 3 Tbs milk 2 cups confectioners sugar 1 square bitter chocolate 1 tsp vanilla 1 egg, beaten 2 cups fine graham cracker crumbs 1/2 cup chopped walnuts 1 cup flaked coconut

3rd layerMelt chocolate and butter over low heat. Spread over 2nd layer. Chill until firm. Cut in 1 inch squares. Store in refrigerator. (Cecilia uses margarine in place of butter.) 4 squares semi sweet 1 Tbs butter chocolate

Orange Carrot Cookies [Grandma Stecklers]

Grandmas round, green cookie jar often held these melt-in-your-mouth cookies. It was Karins favorite thing to look forward to when we went to Bern to visit Grandma. 3/4cup shortening 1 cup chopped nuts 1 tsp vanilla Rind of 1 orange (zest) 1/2 tsp salt 1 cup sugar 1 egg 3 Tbs orange juice 1 cup cooked mashed carrots 2 cup flour 1 tsp baking powder Cream shortening and sugar; add egg and mix well. Add all else but nuts. Beat welladd nuts. Drop teaspoon on greased baking sheet. Bake at 375 for 15 minutes

Icing Beat all together and spread on hot cookies.

1 cup powdered sugar pinch salt

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1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1 egg 1/2 tsp soda 1/2 tsp baking powder 1/2 tsp vanilla 1/4 tsp salt Sugar

Peanut Butter Cookies

1/4 cup butter or margarine 1/2 cup peanut butter 1 1/4 cups flour

Beat, butter ,& peanut butter med.. speed 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda & powder, and vanilla. Thoroughly combine. Beat in remaining flour. Cover and chill. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased (or parchment paperlined) baking sheet. Flatten by crisscrossing tines of a fork. Bake 7 to 9 minutes at 375 until bottoms are lightly browned. Cool on wire rack. About 36 cookies. (Betty Crocker 10thEd. New Cook Book, 258)

Pineapple Cookies/Frosted
From friend and my former counselor in Relief Society (CR 2nd), Ruth Jacobs. 6 Tbs butter 1/2 cup sugar 1 egg Cream butter and sugar. Add egg and beat well. Stir salt into flour. Dissolve soda in pineapple. Add flour and pineapple alternately to butter-sugar mixture. Add nuts last. Drop on cookie sheet. Bake at 350 degrees for 10 to 12 minutes. When cool, spread with white butter frosting and sprinkle tops with coconut.* 1 1/2 cups flour 1/8 tsp salt 1/2 cup crushed pineapple (undrained) 1/4 tsp soda 1/3 cup slivered almonds (or other nuts

White Butter Frosting

2 Tbs butter 2 Tbs milk Powdered sugar 1 tsp vanilla *Coconut

Heat butter and milk. Add powdered sugar to spreading consistency. Add vanilla.

Rice Krispies/Marshmallow Treats

Weve put it here, because, well you might lose your copy of the recipe! 7-10-oz regular marshmallows (about 32), OR 3 cups miniature marshmallows (not both!) Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat. Add rice krispies and stir until well-coated. Press warm mixture into buttered 13z9 inch pan. Cut into squares when cool. 24 2-inch squares. Cooks note: About 2 cups marshmallow crme may be substituted for marshmallows. Add to melted butter and cook over low heat about 5 minutes, stirring constantly. Proceed as directed above. 1/4 cup butter 5-6 cups Rice Krispies

Cookies 93
Snicker doodles A favorite cookie
2 cup shortening 3 cup sugar 4 eggs 5 1/2 cup flour 2 tsp soda 4 tsp cream of tartar 1 tsp salt 2 tsp vanilla

1. Mix first three ingredients. Sift remaining, dry ingredients and add to first mixture. Refrigerate for 1 hour. 2. Roll into balls and roll in mixture of 8 tsp cinnamon & 4 Tbs sugar 3. Bake 400 degrees for 8-10 minutes. May cut recipe in half.

Sour Cream Cookies (Dorothy Olsen & Valerie Davis)

1/2 cup soft shortening 1 1/2 cups brown sugar 2 eggs 1. Mix shortening, brown sugar and eggs. Stir in the sour cream and vanilla. 2. Sift the flour, baking powder, soda and salt, and stir into egg butter mixture. 3. Add 2/3 cup nuts. Chill at least 1 hour. Use a generous teaspoon measure to place on cookie sheet. Cookie should maintain a shape that resembles a little mound of dough. Bake at 375 8-10 minutes. 1 cup thick sour cream (1/2 pint) 1 tsp vanilla 2 3/4cups sifted flour 1/2 tsp baking powder 1/2 tsp soda 1/2 tsp salt

Frosting
3/4square butter 1 1/2 cups powdered sugar (abt) 1 tsp vanilla hot water

Brown butter until dark brown, not black. Blend in the powdered sugar, add vanilla and enough hot water as necessary until right consistency to spread a little circle on top of each cookie.

Sugar Cookie GlazeJanene Hansen

1 pound powdered sugar 4 Tbs light Karo Syrup enough milk for desired consistency

Sugar Cookies (from Kathy Samsels Grandma Waldron)

1/2 cup Imperial margarine, melted 3/4cup sugar 1 egg 1 3/4-2 cups flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla 2-3 Tbs milk

Stir sugar in margarine. Add egg, salt, vanilla. Then stir in dry stuff. Bake 8-9 minutes (400)

Frosting
1 cube margarine 3-4 cups powdered sugar milk to get it to the consistency you like foot color

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Note: Kathy divides the dough in half and flattens (about 1 inch thick) each half in a big piece of waxed paper. It refrigerates faster that way, and you can roll it out flatter right on the waxed paper.

Sugar Cookies Filled (Grandma Stecklers)

2 cups sugar 1 1/2 cups butter or shortening 2 eggs, slightly beaten 2 tsp baking powder 1 tsp baking soda 4 cups flour Sift flour with salt, soda and sugar. Cut shortening into dry ingredients until fine. Combine milk and slightly beaten eggs and vanilla. Add to dry ingredients and beat until smooth. Chill. Roll and cut with round cutter. On each, place 2 Tbs of filling. Cover with round and crimp together with fork. Bake 15 minutes moderate oven. (2 1/2 dozen) 1/2 tsp salt 1/2 cup sour milk or buttermilk 1 tsp vanilla

Fillings
#1 Plum jam with a little cinnamon, or #2 Cook 2 cups seedless raisins and 1 1/2 cups water with 3/4cup sugar and 2 Tbs flour until thick; stir in 1 teaspoon vanilla and 1 teaspoon vinegar and cool.

Sugar CookiesJoye Handy

1 pound lard or margarine 2 cups sugar Cream margarine and sugar. Add eggs, one at a time. Combine flour, baking powder and salt. Add flour, baking powder and salt to mixture, alternating with milk. Make sure that you end with adding flour. Roll and cut out cookies. Bake at 350 degrees for about 10 minutes. Yields 21 dozen small cookies. 4 eggs 1 cup milk 7 cups flour 5 tsp baking powder 1 tsp salt

Sugar Cookies [Shirley Wasmer]

1. Cream together 3 cubes margarine 6 eggs add 2 cup sugar 2. Add to creamed mixture; mix until blended. 7 cup flour 1 tsp salt, scant 2 Tbs baking powder 1 Tbs Vanilla 1 tsp Lemon extract

Chill if necessary. Roll thick on lightly floured surface. Bake 350 68 minutes.

Fluffy Frosting
1 pound powdered sugar 3/4square margarine or butter, softened 1 tsp vanilla Milk

Cream together margarine, powdered sugar, and vanilla. Add enough milk to make desired consistency. Beat well until fluffy and smooth and thick enough that frosting will not drop from overturned spoon. Use to frost sugar cookies or cake. Color as desired.Shirley Wasmer

Cookies 95
Surprise Pecan Pie Bars
1 pkg Butter or Yellow cake mix 1/2 cup butter, melted 1 egg 2/3 cup reserved cake mix 1/2 cup brown sugar 1 1/2 cups dark corn 1 tsp syrup 1 cup chopped pecans vanilla 3 eggs

Generously grease bottom and sides of 13x9 inch baking pan. Reserve 2/3 cup dry cake mix. Combine remaining dry cake mix, butter and 1 egg; mix until crumbly. Press in prepared pan. Bake at 350 degrees for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling: Combine reserved cake mix, 1/2 cup firmly packed brown sugar, vanilla, eggs and corn syrup. Beat at medium speed 1 to 2 minutes. Pour filling over partially baked crust; sprinkle with pecans. Return to oven and bake 30 to 35 minutes until filling is set. Cool; cut into bars (3 dozen bars).

Spritz Pressed Cookies

1 cup butter or margarine. 1/2 cup sugar 2 1/4 cups flour 1/2 tsp salt 1 egg 1 tsp almond or vanilla extract

Heat oven to 400 degrees. Cream butter and sugar. Blend in remaining ingredients. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 6 to 9 minutes or until set but not brown. 5 dozen cookies

White FrostingJanene Hansen

1 pound powdered sugar 1 square butter dash salt 2 Tbs Crisco 2 Tbs light Karo syrup 1 tsp vanilla milk to dampen

Secrets to recipe: have butter at room temperature. Beat at low speed only until ingredients are mixed. Too much beating makes frosting too light and fluffy and hard to work with. Will store in refrigerator for 4 weeks. If stored, let set out until room temperature. Add approximately 1 Tbs boiling water to make shine after being refrigerated. Secrets to recipe: have butter at room temperature. Beat at low speed only until ingredients are mixed. Too much beating makes frosting too light and fluffy and hard to work with. Will store in refrigerator for 4 weeks. If stored, let set out until room temperature. Add approximately 1 Tbs boiling water to make shine after being refrigerated.

WOW! Texas Chocolate Chip Cookies

1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 2 cups flour 2 cups blended oatmeal* 1/2 tsp salt 1 tsp baking powder 1 tsp soda 12-oz pkg semisweet chocolate chips 1 4-0z Hershey milk chocolate bar , grated 1 1/2 cups chopped nuts

*measure oatmeal and blend in a blender until fine powder Cream butter and both sugars using electric mixer. Add eggs and vanilla and mix will. Add flour, oatmeal, salt, baking powder and soda. Blend well. Stir in chocolate chips, grated Hershey bar and nuts.

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Roll into balls (or use cookie scoop). Place 2 inches apart on parchment covered (or sprayed) cookie sheet. Bake 10 minutes at 375 degrees. Makes about 4 dozen cookies. Sharon Kofford [KSL 1998]

8a Novelty Cookies Cake Mix Cookies

These easy cookies get a section all by themselves!

Cake Mix CookiesAny Flavor

1 pkg cake mix (flavor of your choice) 2 eggs 1/2 cup vegetable oil 1/2 cup raisins 1 cup toffee chips 1 cup nuts chopped

Add any 1 or 2 of following-: 6 ounces mini chocolate 6 ounces peanut butter chips 6 ounces butterscotch chips chips 1/2 cup coconut

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 - 12 minutes. Makes about 4 dozen cookies.

Cake Mix Sandwich Cookies

2 chocolate cake mixes 4 eggs 1 cup butter 1-2 Tbs water as needed

Cream Cheese Frosting

1 8-oz cream cheese Use Duncan Hines or Betty Crocker cake mixes; otherwise, you may need to add a little flour. Mix all together. Shape in balls of equal size. Place 2 inches apart on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. (Betty says it is more on the 10 minute side& longer the larger the cookie.) Remove cookies at once from baking sheet to wire rack. Cool. Spread cream cheese frosting on one cookie and place a second on top. (For a Halloween treat, tint frosting orange.) Note: 1 lb pkg* equals 3 1/2 to 4 cups Bette Jo Croshaw little milk 1 tsp vanilla about 4 cups powdered sugar*

Cake Mix Bar Cookies

1 box cake mix * 1 egg 1/2 cup oil 1/4 cup water 6 ounces chocolate chips ** Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add the *chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25 minutes. Cool and cut into squares. . *Suggested cake mixes ~ Pillsbury Plus Yellow, Butter or Devils Food. Can use Duncan Hines Fudge Marble mix. Take some of the batter and mix with the fudge packet. You may need to add a Tbs or 2 of

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water just enough to mix. First spread and pat down in pan the plain yellow mixture then I added the fudge mixture and swirled it in pan. ** Also may want to try butterscotch chips, or nuts for variety.

Cake Mix Peanut Butter Cookies

1 yellow or white cake mix 1 cup peanut butter 2 eggs 1/2 cup oil (1/3 cup works okay) 2 Tbs water

Mix well by hand. Drop by teaspoon 1 inch apart on an ungreased cookie sheet. Criss cross with a fork dipped in water. Bake 12 to 15 minutes at 350 degrees. Remove immediately. Makes 3 to 4 dozen.

Cake Mix Peanut Butter-Chocolate Chip Cookies

1 yellow cake mix 1 cup crunchy peanut butter 2 eggs 1/4 cup oil 1/3 cup water 2 cups chocolate chips (12-oz pkg)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Cake Mix Cookies, Easy

1 pkg cake mix* 1 cup Cool Whip 1 large egg Mix it together, make little balls, roll them in powdered sugar and bake at about 350 for approx. 10 minutes. They are ! Linda Ling *(strawberry and lemon mix make REALLY pretty little cookies)

Chocolate Butterscotch Drops [Cake Mix Cookies]

2 Eggs 1/2 cup shortening 1 Devil's Food Cake Mix (the recipe was on a Betty Crocker cake mix box) 1 small pkg. butterscotch chips 1 cup flaked coconut

Beat eggs, shortening, and 1/2 cake mix until smooth. Stir in remaining cake mix, butterscotch chips, and coconut. Drop onto ungreased cookie sheet and bake at 350 for about 10 minutes. Cecilia Evans

Cream Cheese [Cake Mix Cookies]

Cake mix cookieslight and luscious. theyre so easy and quick. Youll bake them often. 1/4 cup butter, softened 1 8-oz pkg cream cheese, softened Cream butter and cheese. Blend in egg and vanilla. Add cake mix (dry), 1/3 at a time, mixing well after each addition. (May have to stir last addition in by hand) Cover; chill 30 minutes. Heat oven to 375 degrees. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. 6 to 8 dozen cookies. 1 egg 1/4 tsp vanilla 1 pkg yellow or devils food cake mix

Cake MIx Cookies 99

German Chocolate Cake Mix Cookies
1 pkg German chocolate cake mix w/pudding 1 cup semisweet chocolate chips 1/2 cup rolled oats 1/2 cup raisins 2 eggs, slightly beaten 1/2 cup oil

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1 minute; remove from cookie sheets. The cookies puff during baking then settle when removed from the oven, forming a pretty, crinkled top. NOTE : These are on Pillsburys list of most-requested recipes.

Gingerbread Mix Cookies

Betty Crocker Gingerbread mix is the base for this soft cookie recipe 1 Betty Crocker gingerbread mix (14.5 oz) 1/4 cup hot water 2 Tbs flour 2 Tbs butter, melted

1) Heat oven to 375 degrees. Mix gingerbread mix, water, flour and butter in medium bowl, using spoon, until dough forms. (Omit flour if making the soft cookies.) 2) Shape dough into 1-inch balls. Continue as directed below: Gingersnaps: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. Soft ginger cookies: roll balls in sugar if desired. Place 2 inches apart on ungreaesd cookie sheet. Flatten slightly. 3) Bake 8 to 10 minutes or until edges are firm. (Do not overbake.) Cool 1 minute before removing from cookie sheet. Store in airtight container. About 2 1/2 dozen cookies.

Oreo Cookies [Cake Mix]

1 devils food cake mix [18 oz]
COOKIE FILLING

2 eggs 1 cup Crisco

2 Tbs water 1 tsp vanilla

2 Tbs cooking oil

1 unflavored gelatin

1/4 cup cold water

4 1/2 cup powdered sugar*

Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of drinking glass greased once and dipped into cocoa powder or use sweetened chocolate drink powder. (amount needed: 1/2 cup bitter cocoa powder or Nestles Quik) Bake at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING mixture. (Cookie Filling) Soften gelatin in cold water. Place in heat proof cup in pan of hot water till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding vanilla and sugar gradually. Beat in gelatin mixture when it is completely cooled, but not yet set or firm. This is used to give the filling stability as well as protein! When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals. This is supposed to be a great imitation version of the original Nabisco Oreos. Yield: 48 servings *This equals 1 lb pkg, plus 1 cup

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Lace Cookies
This is a bit of over-kill, I know! When I was looking for my favorite lace cookie recipe and couldnt find it, I gathered all these recipes and just couldnt forego keeping them here in one place!

Almond Lace Cookies

Butter and flour for the baking sheets 3/4 cup ground almonds (do this in a food processor) 1/2 cup sugar 1/2 cup (1 stick) unsalted butter, softened 1 Tbs all-purpose flour 2 Tbs milk 1 tsp grated orange zest

Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. Place sheets in refrigerator for at least 10 minutes. In a large saut pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat. Place heaping teaspoons of the batter, about 5 inches apart on the prepared chilled sheets (the batter will spread during baking). Bake for 8 to 10 minutes or until evenly browned. Turn sheets half way through baking. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or allow to cool and serve flat. Yield: 16-20 cookies Store in airtight containers for 2 days or in freezer for up to a month. Recipe By : COOKING RIGHT SHOW #CR9737

Almond Lace Cookie Fan

Butter and flour for bakingsheets 3/4 cup Ground almonds 1/2 cup Sugar Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. Place sheets in refrigerator for at least 10 minutes. In a large saut pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat. Place heaping teaspoons of the batter, about 5 inches apart on the prepared chilled sheets (the batter will spread during baking). Bake for 8 to 10 minutes or until evenly browned. Turn sheets half way through baking. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or allow to cool and serve flat. Yield 16-20 cookies Store in airtight containers for 2 days or in freezer for up to a month. Recipe by: COOKING RIGHT SHOW #CR9737 1/2 cup Unsalted butter; softened 1 Tbs All-purpose flour 2 Tbs Milk 1 tsp Grated orange zest

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Old-Fashioned Lace Cookies
These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. You can also whip cream and pipe it into the delicate cylinders. 1 cup All-purpose flour 1 cup Finely chopped pecans 1/2 cup Light corn syrup 8 Tbs Butter 2/3 cup Brown sugar, firmly packed

PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container.

Chocolate Chip Lace Cookies

1/2 cup Unsalted butter; roomtemperature 1/2 cup Sugar 1 large Egg 1 tsp Vanilla Preheat the oven to 350 degrees F. Line two baking sheets with foil and coat with non stick spray. In a large bowl, cream together the butter and sugar. Add the egg and beat until light and fluffy. Stir in the vanilla and flour until a smooth batter forms. Stir in the chocolate chips and nuts. Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are golden and the centers are set. Slide foil off pan onto a countertop to cool. Peel foil away from the cookies when cooled. They will be soft when hot but they become crispy as they cool. Yield: 24 to 30 cookies. BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 1/2 cup All-purpose flour 1 cup Semi-sweet or milk chocolate chips 1/3 cup Chopped pecans

French Lace Cookies

1/2 cup Shortening 1/2 cup Light corn syrup 2/3 cup Packed brown sugar Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup, shortening and brown sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie sheet. (Keep batter warm by placing saucepan over hot water; bake only 8 or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5 minutes; remove from cookie sheet. Drizzle with melted chocolate if desired. About 4 dozen cookies; 65 calories per cookie. Recipe by: Betty Crocker's Cookbook 1 cup All-purpose flour* *do not use self-rising flour 1 cup Finely chopped pecans 1 This recipe.

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Lace Cookies
1 cup firmly packed brown sugar 1 Tbs vanilla extract 2 Tbs milk 1 cup old-fashioned rolled oats

Irish Lace Cookies

1/2 cup unsalted butter plus extra 4 Tbs flour plus extra

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets. 2. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies. 3. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely. Makes 2 dozen cookies. NOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree oven 5 minutes. Cool completely before serving.

Lady Bird Johnson's Lace Cookies

1/2 cup flour 1/2 cup coconut 1/4 cup corn syrup 1/4 cup brown sugar; firmly packed Mix flour with coconut. Combine syrup, sugar and butter in saucepan. Cook over medium heat. Stir until well blended. Remove from heat; stir in vanilla. Blend in flour mixture. Drop by teaspoonfuls 3-4 inch apart on ungreased cookie sheet. Bake at 325 degrees for 8 to 10 minutes. 1/4 cup butter 1/2 tsp vanilla

Macadamia Nut Lace Cookies

3/4 cup butter 1 cup light brown sugar; packed 3/4 cup dark corn syrup 1 1/2 cup all-purpose flour 1 cup macadamias; finely chopped

In a medium saucepan, stirring until the sugar dissolves, bring the butter, sugar and syrup just to a boil. Remove from heat and reserve. In a small bowl, stir together the flour and macadamias; stir into the mixture in the saucepan. Drop by rounded teaspoonfuls, 4 inches apart, onto well-greased and floured cookie sheets. Bake in a preheated 325 degree oven until golden brown - 8 to 10 minutes. Cool 1 minutes, then with a wide metal spatula, carefully remove to wire racks. If cookies harden before they are removed from sheet, reheat in oven for 2 or 3 minutes to soften. Cool completely. If any pan coating adheres to cookies, use a pastry brush to brush it off. Store in tightly covered containers.

Very Rich, Very Thin Chocolate Lace Cookies

1/4 lb Butter 2 Chocolate squares-unsweetened Egg-slightly beaten Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch 1/4 tsp Salt 1/2 tsp Vanilla 1/2 tsp Baking powder 1/2 cup Flour 1 1/2 cup Sugar

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carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatula. (I use the metal type. Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely. 36 servings. Recipe by: Woman's Industrial Union in Boston

Fruit Tart
Spectacular pizza style dessert

2 (8-oz) pkgs cream cheese, softened 1/2 cup butter or margarine 1 1/4 cup flour 1/4 tsp salt 1/3 cup sugar 1 Tbs lemon juice 1 cup frozen whipped topping or 1/2 pint whipped cream Assorted fruits: 2 cups sliced fresh strawberries 3 fresh peaches, sliced or 1 can (11 oz) mandarin oranges, drained 2 kiwi fruit, peeled and sliced Combine 1/2 pkg cream cheese and butter or margarine, mixing well until blended. Add flour and salt; mix well. Form into a ball and chill. On a lightly floured surface, roll ball to form a 14" circle. Place in 12" tart or pizza pan. Prick the bottom and sides with a fork. Bake at 425 degrees for 12-15 minutes or until golden brown. Combine remaining cream cheese, sugar and juice, mixing until well blended. Fold in whipped topping; spoon into crust. Arrange fruits in circles, working toward the center. Arrange strawberries around outside of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and strawberries in the center. Transport in a cooler.

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Apple Crisp (easy)
Put 1 pound 5-oz can of apple pie filling in the bottom of small (8x8 or 9x9) pan Mix together and sprinkle on top and bake uncovered at 375 degrees for 35 minutes: cup brown sugar cup oats tsp cinnamon coup flour cup butter

Apple Dumpling Quarters

A wonderful old-fashioned treat made mini. This version is a more manageable portion to eat, but with all the enjoyment and no guilt. 1 cup sugar 1 cup water 1/2 cup butter 1 tsp cinnamon 1 8 oz can 1/8 tsp nutmeg 1 tsp vanilla refrigerated crescent rolls 2 large apples, peeled, cored and quartered milk or ice cream

Preheat oven to 350 F. Combine sugar, water, butter, cinnamon, nutmeg, and vanilla in sauce pan. Bring to a full rolling boil. Remove from heat. Peel, quarter, and core apples. Unroll crescent rolls and separate each triangle. Stretch triangle slightly and wrap around each apple quarter. Place in a 9x13 baking pan. Pour hot syrup over dumplings and bake for 30 minutes or until golden brown and apples are tender. Serve warm with milk or ice cream. Recipe serves 8. Presented by Becky Low on November 18, 2002

Baklava baklava
2 cup slivered almonds 1/2 cup brown sugar, firmly packed Fillo, Phyllo dough [phyllo (fT1l)n. ] is available at Dans and other grocery stores Mix together nuts, sugar, and cinnamon; brush the bottom of 14 x 20 inch pan. Place one pastry sheet on pan. Brush with butter and sprinkle with 1 Tbs nut mixture. Repeat with pastry sheet, butter, nut mixture, ending with pastry sheet and butter. Before baking, cut through in diamond shapes (1 1/2 x 3 inches) leaving in place in pan. Bake at 300 for 1 1/2 -2 hours, or 350 for 30-40 minutes. When baked and still hot, pour cool syrup over all. 1 tsp cinnamon 1 cup melted butter 1 pound pastry sheets

Baklava Syrup
2 cups sugar, zest of 1 lemon & zest of 1 orange 1 cinnamon stick 1 slice lemon 1 slice orange 1 cup water

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Bring to a boil and cook 5 minutes until syrupy. Cool. (Keep in refrigerator until ready to use) Serve each piece with additional syrup if desired.

Basic Crumb Crust

9-inch or 8-inch pie pan. Serves: 6 (Mormon Family Cookbook) 1 1/4 cup graham cracker crumbs 1/8 cup sugar 1/3 cup butter softened Combine crumbs and sugar. Add softened butter, and mix well. Press firmly into bottom and up the sides of pie pan, using the back of a spoon or bottom of a smooth measuring cup. Chill 1 hour before using. For a firmer crust, bake at 375 degrees F. 5 to 8 minutes before chilling. For an 8-inch pie: Use 1 cup crumbs, 2 Tbs sugar, and 1/4 cup softened butter. For Gingersnap Crust: Use recipe for 9-inch pie, increasing sugar to 3 Tbs and reducing butter to 1/4 cup. For an 8-inch Gingersnap Crust, use 1 cup crumbs, 2 1/2 Tbs sugar, and 3 Tbs softened butter. For Vanilla or Chocolate Wafer Crust: Use recipe for 9-inch pie, reducing sugar to 1 Tbs and butter to 1/4 cup. For an 8-inch wafer crust, use 1 cup crumbs, 1 Tbs sugar, and 3 Tbs softened butter.

Bavarian Cream Dessert

1 cup flour 1 square butter (1/2 cup) 1 cup nuts, chopped 8 oz cream cheese 1 cup powdered sugar 1 cup whipping cream (whipped) or cool whip

Sharon Kofford 03/24/99 1 pkg chocolate pudding mix (large) 1 pkg vanilla pudding mix (large) 3 cups milk additional whipped cream & grated chocolate bar (opt)

1. Mix together flour, butter and nuts. Spread in bottom of 9 X 13 4. Layer in order: baking dish. Bake at 350 for 20 minutes. Set aside until cool. Bottom layer baked crust. 2nd layer cream cheese mixture 2. Mix together softened cream cheese and powdered sugar. Fold 3rd layer cooled chocolate - vanilla in 1 cup whipped cream. Set aside until crust is cool. pudding 3. Mix chocolate pudding mix and vanilla pudding mix with 3 4th (optional) additional whipped cups of milk. Cook until thick. Set aside to cool. cream and grated chocolate Refrigerate at least 6 hours

Best Cobbler
1 cup shortening

1 cup sugar

2 cup flour

2 tsp baking powder

1 tsp salt

1 1/2 cup milk

Mix all ingredients together and put into the bottom of a 9 x 13 pan. Place fruit (fresh, frozen or canned) on top and put 1 cup more of sugar over top. Bake 375 degrees for 1 hour or until crust is brown. Recipe may be cut in half; use a 9x9 square pan.

Blueberries and Cream Cheese DessertRhae Peterson

2 eggs 1 tsp vanilla 1 cup sugar 2 pkgs 8-oz cream cheese (room temperature) Whip the above till really frothy. Make crust of: 2 cups graham crackers crumbs 1/2 cup sugar 1 cube butter, melted

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Put crumbs in 7x11 or 9x13 pan and pour in filling. Bake in 350 degree oven for 10 minutes, no more. Let cool, then put 1 can blueberry pie filling on top of cream filling and serve with whipped cream, sweetened. Rhae Petersen

Caramel Corn
2 cups brown sugar 1 square butter 1/2 cup karo syrup (white) Melt butter, add karo syrup and add brown sugar. Cook and stir until sugar melts and comes to a boil. Pour over popped corn and stir. Spread out on table to dry.

Christmas Cheese Cake-Easy!

From the Era; simple to make with special topping. 1 graham cracker crust 2 8-oz pkgs cream cheese 2 eggs 1 Tbs lemon juice 1 cup sugar 1 tsp vanilla

Mix room temperature cream cheese, eggs, sugar, lemon juice, and vanilla. Pour in graham cracker crust. Bake 350 degrees for 15 minutes.

Topping
1 #202 can cherry pie filling 1/2 tsp almond flavoring 1/2 -1 tsp orange zest Mix together and top cooled cheese cake.

Chi-Chis Fried Ice Cream Clone

1/2 cup vegetable oil Two 6-inch flour tortillas 1/2 tsp ground cinnamon 2 Tbs sugar 1/4 cup cornflake crumbs 2 large scoops vanilla ice cream 1 can whipped cream 2 maraschino cherries w/ stems

1. Fry each tortilla in hot oil over medium/high heat on each side (about 1 minute) until crispy. Drain tortillas on paper towel. 2. Mix cinnamon and sugar in small bowl. Sprinkle half of mixture over both sides of fried tortillas, coating evenly. 3. Combine other half of cinnamon mixture with cornflake crumbs in another bowl. Pour this mixture into a wide, shallow bowl or plate. 4. Place large solid scoop of ice cream in the cornflake crumbs and roll around until the entire surface is evenly coated with crumbsshouldnt be able to see the ice cream. 5. Place ice cream scoop on center of coated tortilla on serving plate. Spray whipped cream around the base of the ice cream and an additional dollop on top of the ice cream. 6. Put cherry in the top whipped cream. Repeat for remain scoop of ice cream. Serve with side dish of chocolate syrup, honey, or strawberry topping as desired.

Chocolate Mousse
1/2 cup whipping cream, not whipped 3 egg yolks 12 oz semi-sweet chocolate chips (2 cups) 1/2 cup butter 1/2 cup corn syrup 1/4 cup powdered sugar 1 tsp vanilla 1 1/2 cups whipping cream

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Separate eggs and beat yolks. Mix with 1/2 cup un-whipped cream. In 3 quart saucepan melt chocolate, butter and corn syrup over medium heat. Add yolks and cook for 3 minutes stirring constantly. Cool to room temperature. Whip remaining cream with powdered sugar and vanilla. Fold in chocolate until no streaks remain. Refrigerate overnight or freeze for 2 hours. Top with Cool Whip, if desired. from Candy (Lee Phillips office)

Chocolate Sauce
Quick, easy and better than you can buy [compare Diannes Hot Fudge Topping] 1 can Eagle Brand milk 2 squares semi-sweet chocolate 2 Tbs butter 1 tsp vanilla

Blend, heat in microwave and serve

Cool Whip Delight

Make crust in 9x13 pan and set aside to cool. 1 cup flour 1/4 cup brown sugar 1/2 cup chopped nuts Stir together. Place 1 cube margarine or butter on top and put in 350 degree oven for 15 minutes. Stir well every 5 minutes. Remove from oven and press into shape with fork. Blend: 8-oz pkg cream cheese Spread over cooled crust. Beat together: 1 small pkg vanilla instant pudding 1 small pkg chocolate instant pudding 2 1/2 cups milk 1 cup powdered sugar 12-oz pkg cool whip

Spread over cool whip mix. Refrigerate. Serve with whipped cream and chocolate shavings. (Pistachio pudding works well, also.)

Cream Cheese Tartlets

Individual little cheese cakes with vanilla wafer crusts. 2 8-oz pkgs cream cheese 3/4 cup sugar 2 eggs 1 Tbs lemon juice or 1 tsp vanilla Preheat oven to 375 F. Line 32 small muffin tins with foil baking cups. Combine cream cheese, eggs, sugar, lemon rind and vanilla; beat in electric mixer. Place one vanilla wafer in each muffin cup. Spoon about 1 Tbs of cheese mixture on top of the vanilla wafers. Bake for 15 minutes, cool slightly. Top each cheesecake with a Tbs of cherry pie filling or your choice. Add a dollop of whipped cream. Refrigerate. Freezes well before topping. During baking, top sinks down and makes a well. Yummy! 1 Tbs lemon zest 32 vanilla wafers

Cream Puffs with Filling our own!

1 cup water cube butter c flour eggs 1. Bring water to boil, add butter and continue boiling until melted. Add flour all at once. Stir over heat until dough forms a ball and cleans sides of pan. Cool slightly. Add four eggs, *one at a time, stirring until egg completely disappears into mixture. (Use freshest eggs possible.) 2. Form immediately while still warm into puffs on lightly buttered cookie sheet. (12 large, 25 French or about 40 tiny.) Bake at 450 degrees for 15 minutes. Lower heat to 325 and bake additional 20-25 minutes. Cool. *Using mixer, can add all four at once, beating well.

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FILLING:

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mix in heavy saucepan

2/3 c sugar 2 c milk 1 egg 1/2 tsp vanilla 1 cup cream 1/2 tsp almond powdered sugar 1 oz bitter chocolate 1 Tbs butter 1 oz bitter chocolate

2 Tbs cornstarch 3 Tbs flour

1. Mix sugar with flour/cornstarch; blend in milk. Cook over medium high heat, stirring constantly until mixture comes to full boil. (Will be VERY thick.) Add some hot mixture to 1 well beaten egg to temper egg; then add egg mixture to milk mixture and cook just until it gives the first indication of boiling. Remove from heat. Stir in vanilla and almond flavoring. 2. Chill in shallow pan in refrigerator. When chilled, whip 1 cup whipping cream until stiff; blend chilled pudding mixture into cream, blending with beater until smooth. Fill shells with pastry tube, or by cutting off top and spooning in. FROST PUFFS with chocolate frosting made of butter melted with bitter chocolate, a little powdered sugar, and a little milk (heated if necessary), blended to spreading (or dipping) consistency. (Can dip the top of the filled puff into the chocolate frosting.) Keep puffs refrigerated after filling, OR dust puffs with powdered sugar.

Date Pudding
Serve with real whipped cream. 1 cup flour 1 cup sugar 1 cup dates 1 cup milk 1 tsp vanilla 1 tsp salt 1 tsp baking powder

1. Mix all together; pour into Pyrex pan. 2. For topping, mix 1 1/2 cups brown sugar and 1 1/2 cups hot water and pour over the pudding mixture. 3. Bake at 350 for 30 minutes. Serve warm with whipped cream.

Date Pudding, Steamed (BerthaBlonquist)

This recipe appeared in the Deseret News, December 5, 1984) as follows: Submitted by Bertha Blonquist Approximate cost: $3.57 Preparation time: 15 minutes, plus 1 hour steaming Yield: 8-10 servings Evaluation: Rich golden brown, with good texture. A fast steamed pudding recipe looks especially pretty with the caramel sauce topped with sweetened whipped cream and a cherry 1 cup sugar 2 eggs 1 tsp soda 1/4 tsp salt 1 cup nuts 1/2 cup butter 1 cup boiling water 2 scant cups flour 1. Sprinkle soda over dates. Pour boiling water over and let stand. 2. Cream sugar, butter and eggs until smooth. Add flour and salt. Mix well. Add date mixture and continue to mix. Add vanilla and nuts (pecans or walnuts, coarsely chopped, not ground). Mix and pour into well greased and floured steamer pan. Steam 1 hour. 1 tsp vanilla 1 pkg (8 oz) diced dates

Butter Sauce
1/4 cup brown sugar 1/4 cup white sugar 4 Tbs butter 2 cups water 2 Tbs corn starch

Mix sugar, butter and 1 1/2 cups water. Bring to boil. Add corn starch that has been mixed in other 1/2 cup flour. Boil until clear and thickened. Remove from heat and add flavoring. Vanilla, rum, lemon or any other you might like. Serve hot with dot of whipped cream.

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cups white Karo cup evaporated milk Tbs butter Tbs vanilla

Caramel sauce
1/4 cups brown sugar

Melt butter, add sugar and syrup Cook to soft ball stage. Remove from heat and cool about 10 minute. Add milk and vanilla. Mix well. May be stored in refrigerator.

Easy Cherry Cheesecake (Lion House)

2 cup graham cracker crumbs 1/2 cup butter melted 1 8-oz pkg cream cheese softened 1/8 cup milk 1 cup sugar, powdered 1/2 tsp vanilla 2 cups whipped cream 1 can cherry pie filling or make your own from a 16-oz can pie cherries

In a 9xl3x2-inch pan, mix graham cracker crumbs with melted butter. Use a fork and level well, then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped cream or topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Serves: 18

Family Home Evening Donuts, easy

Remember when we made these, Kari & Karin? These are a quick and easy home evening treat that older children can help make. 1 or more tubes of buttermilk refrigerator biscuits Oil for deep frying Separate biscuits; cut hole in center. (To cut hole, use lid from a bottle that is of small enough diameter.) Heat oil to about 375 degrees in small pan, or in a wok. Drop do-nuts in, fry until golden, turn over, then remove and drain. Sprinkle with sugar, cinnamon sugar, or frost with frosting of choice. You may fry the holes too, removing them with a slotted spoon.

Four Layer Dessert (Berthene Bascom)

1 cup flour 1/2 cup butter 8 oz cream cheese 1 cup cool whip 1 cup powdered sugar 1 large chocolate instant pudding Mix flour and butter (or margarine) and pat into 9x13 pan. Bake 350 degrees 15 minutes. Let cool. Blend cream cheese, cool whip and powdered sugar. Spread over cooled crumb mixture. Mix 1 large chocolate instant pudding mix according to directions on box. Spread over cream cheese layer. Top with Cool whip. Refrigerate. (Can substitute vanilla pudding or make a layer of vanilla and layer of chocolate pudding.)

Desserts & Sweet Treats

Frozen Raspberry Delight
2 cup crushed chocolate wafer cookies 1/3 cup butter, melted 1/4 cup sugar 1 cup chocolate fudge sauce, softened

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1 quart vanilla ice cream, slightly softened 1 pint raspberry sherbet, slightly softened 1 (12-oz) pkg frozen raspberries (without syrup) 1 (8-oz) tub frozen whipped topping, thawed

1. In a medium bowl, combine chocolate wafers, melted butter, and sugar; mix well. Reserve 1/4 cup to use as topping. Press remaining crust into 9x13-inch pan. 2. Refrigerate 15 minutes. Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; use a knife to swirl gently. Top with raspberries gently pressed into ice cream. Spread whipped topping over berries and top with reserved crumbs. Peter Vidmar 3. Cover; freeze 6 hours or overnight. Let stand at room temperature for 15 to 20 minutes before serving. (Peter Vidmar) Serves 20. (Elaine Cannon, compiler, Five-Star Recipes from Well-Known Latter-day Saints, [Salt Lake City: Deseret Book, 2002], p. 205.)

German Chocolate Pie

4 oz ( 1/2 cup) German sweet cooking chocolate 1/4 cup butter 2 large eggs 1 1/2 cups granulated sugar 3 Tbs cornstarch 1/8 tsp salt 1 12-oz can evaporated milk 1 tsp vanilla extract 1 10-inch unbaked deepdish pie shell 1 can (3 1/2 oz) flaked coconut 1/2 cup coarsely chopped pecan 1. Preheat oven to 350 degrees. Melt chocolate and butter in small saucepan over low heat, stirring occasionally. Remove from heat and set aside. In medium bowl, beat eggs until light and fluffy. Add sugar, cornstarch and salt, beating until smooth. Blend in chocolate mixture. Gradually add milk and vanilla, mixing until smooth. Pour into pie shell; set aside. 2. In small bowl, mix coconut and pecans; sprinkle over filling. Bake 50 to 60 minutes, until puffed and lightly browned. If top browns too quickly, cover loosely with foil the last 15 minutes of baking. 8 servings. Preparation time: 15 minutes. Cooking time: 50-60 minutes

Glazed Cream Puff Pie

1 3 1/2-oz pkg pie filling (not instant) 2 cup milk 1 pastry for pie, 9-inch Baked Puff Pie Shell, cooled 1. Combine vanilla pudding and pie filling mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Cool about 5 minutes, stirring once or twice. Pour into Puff Pie Shell. Chill. 2. Dissolve gelatin completely in boiling water. Add ice cubes and stir constantly for 2 to 3 minutes, or until gelatin starts to thicken. Remove unmelted ice. 3. Slice banana over pie filling. Cover with gelatin. Chill until set, about 30 minutes. Garnish with sweetened whipped cream. Mormon Family Cookbook 1 9-inch pie Serves: 6 1 3-oz pkg raspberry gelatin 1 cup water boiling 10 ice cubes 1 bananas

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1/4 cup butter 1/2 cup water boiling 1/2 cup flour, white 2 eggs

Puff Pie Shell

9-inch pie pan

1. Combine butter and boiling water in saucepan. Bring to a boil. Reduce heat and add flour all at once, stirring rapidly. Cook and stir until mixture pulls away from sides of pan in smooth, compact mass, about 2 minutes. Remove from heat. Add eggs, one at a time, beating thoroughly after each. Then beat steadily until mixture is satiny and breaks off when spoon is raised. 2. Spread most of dough evenly over bottom and sides of pie pan and drop remaining dough by spoonfuls around rim. Bake at 425 degrees F. for 35 minutes. Remove from oven, and prick bottom and sides with a fork. Bake another 5 minutes, or until dry and crisp. Cool before filling. Serves: 6

Gooey Ducks
There are never any left-overs; just try it once. Children love it. Amanda called them Sticky Chickens! 3 cans refrigerator buttermilk biscuits (10 biscuits per can) cinnamon and sugar to coat biscuits 1 cup brown sugar 1 cup vanilla ice cream or half and half 1 cube butter (1/2 cup)

1. Preheat oven to 350 degrees 2. Open each can and separate biscuits. Cut each biscuit into three triangles (like three wedges of pie) and coat in sugar and cinnamon mixture. Stand each sugared triangle on one cut edge in an ungreased 9 X 13 pan, making neat rows. (They should be touching side to side). 3. In a saucepan, mix brown sugar, ice cream or half and half and butter. Cook just long enough to melt the butter. 4. Pour over biscuits in pan and bake for 10 minutes at 350 degrees. 5. Remove and enjoy immediately. Cooks Note: 1/3 recipe fits perfectly in a Marie Callendar pie tin. Arrange in a circular fashion filling the outer edge first, then filling in the middle

Hot Fudge Topping Our Favorite!

1 cube butter 1 cup (6 oz) semi-sweet chocolate chips 1 can Eagle brand milk 1 tsp vanilla

Melt butter and chocolate chips together in microwave. Add Eagle Brand milk and heat until desired thickness. (Can become very thickwatch carefully) Stir in vanilla and serve hot on vanilla or pink peppermint ice cream.

Ice Cream Dessert

In 9x9-inch pan, combine 1 cup flour, 1/4 cup quick oats, 1/4 cup brown sugar and 1/2 cup margarine. Mix with fingers until crumbly. Stir in 1/2 cup nuts. Bake at 400 for 15 minutes. Cool; stir with fork. Pour half the crumbs in pan. Drizzle half a jar of butterscotch sauce over the top. Spoon a quart of softened chocolate ice cream over the crumbs and topping. Drizzle the rest of the butterscotch topping over the ice cream, and top with the rest of the crumbs. Freeze.

Jelly Roll
3 eggs, separated 1 cup sugar 3 egg yolks 1/2 cup warm water 1 1/2 cup flour 2 tsp baking powder vanilla or lemon flavoring

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Separate eggs; beat whites stiff. In another bowl, mix the sugar egg yolks and water. Beat well, then add flour, baking powder and flavoring. Mix well and fold in beaten egg whites last. Bake in 12 x 18 jelly roll pan lined with parchment paper. Bake 375 degrees for 20 to 25 minutes until light brown. Turn out on damp dishtowel. Peel off paper. Trim edges and spread with jelly or jam. Roll up and fold damp towel around until set. To fill with ice cream, turn baked cake onto dishtowel dusted with powdered sugar and roll up until cool. Unroll and spread with softened ice cream. Reroll and freeze. Raili Garretts

Key Lime Pie

1. Prepare GRAHAM CRACKER CRUST according to directions. Cover and chill crust at least an hour before serving. 1 1/4 cups graham cracker crumbs (10 whole ) 2 Tbs sugar 3 Tbs butter or margarine, melted.

Preheat oven to 375 degrees. Combine crumbs, sugar and melted butter in the bottom of a 8-10 inch spring-form pan or a 9 inch pie plate. Pat crust evenly over bottom and 1/4 inch up sides of pan. Bake crust for 8-minutes, remove from oven and set aside to cool. 2. FILLING: Pour milk into a saucepan. Sprinkle gelatin over milk and allow to soften 3-4 minutes. Stirring frequently, cook milk over low heat, 2-3 minutes or until gelatin has dissolved. 8-oz pkgs cream cheese envelope (1/4 oz) unflavored gelatin cup milk 3. Blend cream cheese and sugar together until smooth. Gently mix milk, lime juice and rind into cheese mixture until well combined. 4. Pour mixture into prepared crust. Refrigerate until set and chilled; approximately two hours before serving. 10 servings cup sugar cup fresh lime juice tsp vanilla tsp grated lime rind

Knox Blocks (Cecilia Evans)

4 cups water 3 three oz pkgs. jello 4 envelopes Knox gelatin Dissolve the jello in boiling water. Soften the Knox gelatin in a little cold water. Stir into the jello. Let it set (I usually use a 9x13 pan) and cut into squares or other shapes.

Layered Dessert, Chocolate or Lemon

1 C Flour 1/2 C Butter 1/2 C Chopped Walnuts 8 oz Cream Cheese 1 C Cool Whip 1 C Powdered Sugar Blend flour, butter and walnut. Spread on 9 X 13 pan. Bake at 375* for 15 min. Cool. Mix Cream Cheese, Cool whip and Powdered Sugar. Spread on crust. Combine pudding and milk and spread on cream cheese layer. Top with Cool Whip Linda Pugh 1 large Pudding (Lemon or Chocolate) 3 C Cold Milk Cool Whip

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1 cup water, hot 2 Tbs lemon juice 3-oz cream cheese 1 cup sugar

Lemon Fluff
Alta View 6th Ward Relief Society. 1 can evaporated milk, chilled

overnight
3-oz pkg lemon jello

Start preparations the night before you plan to serve this dessert. Dissolve jello in 1 cup hot water; add 2 Tbs lemon juice. Chill until soft set. Whip chilled evaporated milk (takes a long time, but it whips up very light) Beat cream cheese with 1 cup of sugar. Fold into soft set jello. Add whipped canned milk. Pour into 9x13 pan lined with graham cracker crust. (Reserve some crumb mixture for top) 4 Tbs melted butter 1/3 cup sugar

Crust, Lemon Fluff

15 graham crackers (1 cup crumbs)

Magic Marshmallow Crescent Puffs

Grand Prize Winner in the 1969 Pillsbury Bake-Off Contest. This sweet hollow puff is a Bake-Off Contest classic.

PUFFS
1/4 cup sugar 2 Tbs flour 1. Heat oven to 375 F. In small bowl, combine sugar, flour and cinnamon. 2. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in ungreased large muffin cup or 6-oz custard cup. Repeat with remaining marshmallows. 3. Bake at 375 F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Immediately remove from muffin cups; cool on wire racks over waxed paper. 1 tsp cinnamon 2 (8-oz) cans Pillsbury Refrigerated Crescent Dinner Rolls 16 large marshmallows 1/4 cup margarine or butter, melted

GLAZE
1/2 cup powdered sugar 1/2 tsp vanilla 2 to 3 tsp milk 1/4 cup chopped nuts, if desired

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts. 16 rolls

Desserts & Sweet Treats

Muddy Buddies, Chex
1 tsp vanilla 1 1/2 cups powdered sugar 1/2 cup peanut butter 1 pkg (6 oz) semisweet chocolate chips (1 cup) 1/4 cup butter 9 cups Chex cereal (any variety)

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Measure cereal into large bowl, set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack. *Do not use spread or tub products. Important: Because microwaves cook differently, time is approximate. Range Top Directions: Measure cereal into large bowl, set aside. Heat chocolate chips, peanut butter and margarine in 1-quart saucepan over low heat, stirring frequently, until melted. Remove from heat, stir in vanilla. Continue as directed above. Sep 26, 2002 10:18 am US/Mountain

Peach Cobbler, Easy

1/2 cup unsalted butter 1 cup sugar 1 cup milk 1 cup flour 2 tsp baking powder 2 to 4 cups canned peaches w/juice.

Put butter in a 2-quart casserole dish, place in a cold oven and preheat to 350 degrees. Sift the sugar, baking powder and flour into a mixing bowl. Add the milk and hand mix with a fork. When the butter has melted and the oven has reached 350 degrees, pour the batter evenly into the dish. Add the peaches and their juice, distributing evenly but keeping an outer edge of batter. Return to oven and bake until the edges bubble and turn golden brown; about an hour. Note: Although canned peaches are easy and already sweetened, this recipe is great for many other fruits (fresh or canned. With fresh fruit (strawberries, blueberries, peaches, etc.) place in a separate bowl, add 1/2 cup of water, 1 teaspoon of corn starch and sugar to taste. This creates a sweetened juice similar to canned fruit. Strawberry/rhubarb cobbler is especially tasty. Scott Light, KSL News

Peach Pie, Fresh Uncooked

2 cups sliced fresh peaches 1 Tbs lemon juice, fresh Sprinkle peaches with lemon juice and sugar Let stand 1 hour. Drain and measure 1 cup syrup Add cornstarch, blend. Stir over low heat until thick and clear 1/4 cup sugar 2 tsp 3 Tbs cornstarch butter dash of salt Remove from heat; add butter, salt & extract. Cool. Place peaches in shell, pour cooled mixture over peaches. Chill. Pipe sweetened whip cream; garnish with maraschino cherries (opt) 1/4 tsp almond extract 1 baked 9-inch pastry shell (can use crumb crust)

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Desserts & Sweet Treats

1/2 gallon ice cream (peppermint candy) 1/2 large can evap milk 1 cup sugar 2 squares semi sweet chocolate 1/2 cup butter Cool Whip

Peppermint Christmas Dessert (Bette Croshaw)

1 16-oz pkg Oreos, crushed 1/2 cup melted butter Crush Oreo cookies and mix with 1/2 cup melted butter. Press in 9x13 pan and freeze. While freezing, put ice cream in refrigerator to soften slightly. Spread ice cream on frozen crust and return to freezer. Meanwhile mix evaporated milk, sugar and chocolate with 1/2 cup butter and cook until almost as thick as hot fudge topping; cool at least 15 minutes, then spread on frozen layers and return to freezer. Top with carton of cool whip; sprinkle green sprinkles on top to serve. Bette Croshaw

Peppermint Cream Dessert

Crust:
2 cups graham cracker crumbs (or chocolate) 1/3 cup granulated sugar 1/2 cup butter, melted Combine cracker crumbs, sugar and melted butter. Press into a 9 X 13 inch baking dish to line the bottom. Set aside.

Filling:
1 pint whipping cream 1/4 cup granulated sugar (or to taste) 1/2 cup peppermint candy cane, crushed fine 1 bag (10 1/2 oz) miniature marshmallows Semi-sweet chocolate chips

Whip cream until soft peaks form. Stir in sugar and crushed peppermint. Stir in marshmallows. Pour over graham cracker crust and smooth. Refrigerate overnight if possible.

To garnish top, melt 1/2 cup semi- sweet chocolate chips and drizzle over the top of the dessert in random fashion. Let set. Serves 20. Alisa Bangerter

Peppermint Snowballs/Mud Balls

1 pint whipping cream, sweetened and whipped stiff 1 pkg miniature marshmallows 1/2 cup crushed peppermint stick candy Whip cream. Fold in marshmallows, candy and nuts. Cover, refrigerate; let stand over night (or 12 hrs) Scoop out in balls and roll each in the wafer crumbs. Chill 15-20 minutes. Garnish with whipped cream and stem cherry. Serves 12. (Thats what we called themMud Ballsin CR 2nd) 1 pkg Nabisco Famous Chocolate Wafers, finely crushed 1/2 cup pecan or walnut gems

Desserts & Sweet Treats

Pie Crust, [Good Eats]
3 oz (6 Tbs) butter, chilled 1 oz (2 Tbs) lard, chilled 6 oz (appx 1 cup) all-purpose flour, plus extra for rolling dough 1/2 tsp table salt 1/4 cup ice water, in spritz bottle Apprx. 32 oz of dried beans, for blind baking

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1. Place butter and lard in freezer for 15 minutes. When ready to use, remove &cut both into small pieces. 2. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. 3. Preheat oven to 425 degrees F. 4. Place 2 metal pie pans in the refrigerator to chill. 5. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes. 6. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling. Episode#: EA1G15 Copyright 2003 Television Food Network, G.P., All Rights Reserved Prep Time: 15 minutes Inactive Prep Time: 1 hour Cook Time: 25 minutes Yield: 1 (9-inch) piecrust Recipe courtesy Alton Brown, Good Eats, Food Network 2003

Oreo Cookie Crust

Roll 12 Oreo Cookies in plastic bag with rolling pin and press mixture into a 9-inch pie dish until it forms an even shell. Cookie filling serves as binder, so nothing else need be added. Note: To grate chocolate: Hold 1/2 square unsweetened chocolate in palm of hand with fingers closed over it until chocolate softens slightly. With potato peeler, shave curls of chocolate off one side.

Pie Dough (Lion House)

1/4 cup butter 1/4 cup margarine 1/3 cup vegetable shortening 1 Tbs sugar 1/2 tsp baking powder 1 tsp salt 1 Tbs powdered skim milk 3 cup flour, white unsifted 1/2 cup water cold (may need 1 Tbs more water)

1/3 cup lard (instant) In a mixer cream together the fats. Add sugar, baking powder, salt, and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer. (This crust can also be made using the traditional pie crust method, by hand-cutting fat into dry ingredients.) Roll out half of the pastry very thin. Line a pie pan. Trim pastry 1/4 inch beyond rim of pie pan. Roll out remaining pastry for top crust. Cut several slits or a fancy design near center. Fill bottom crust. Moisten the edge of the bottom crust and center top crust over filling. Open slits with knife (steam must escape during baking). Trim the top crust, letting it extend 1/2 inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom crust and flute. Bake according to directions in individual recipe. Makes one 9-inch two-crust pie. This is a very pliable, tender, easy-to-handle dough. If you are making an 8-inch pie, extra dough may be wrapped well in plastic wrap and stored in the freezer for future use. Leftover pie dough makes excellent tarts. Serves: 6

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cups flour

Desserts & Sweet Treats

tsp salt egg, beaten Tbs vinegar Tbs water

Pie Crust, vinegar

1/4 cups shortening (prefer butterflavored Crisco) Mix flour, shortening and salt until it is the texture of cornmeal, with your hands or a pastry blender. Combine beaten egg, vinegar and water. Add the moist ingredients, a little at a time, until dough is right texture and stops sticking to your fingers. Roll into a circle between sheets of waxed paper. Mattie Mortensens Prize-Winning

Puff Pastry DoughSimplified

1 cup butter 1/2 cup diary sour cream Cut butter into flour until completely mixed. Stir in sour cream until thoroughly blended. Divide dough in half; wrap each and chill at least 8 hours. Heat oven to 350 degrees. Roll pastry on well-floured cloth-covered board as directed in the recipes below. Chill scraps before rerolling. 1 1/2 cups flour

Jam Tartlets
Roll each of the pastry 1/16 inch thick; cut into 2-inch shapes. Cut small hole in center of half the shapes. Brush with mixture of 3 Tbs sugar and 1 Tbs water; place on top of plain shapes. Fill hole with about 1/2 tsp jam. Bake on ungreased baking sheet about 20 minutes. About 3 1/2 dozen tartlets.

Napoleons
Roll half the pastry into rectangle, 12x10 inches. Cut into 15 rectangles, each 4x2 inches. Brush with mixture of 3 Tbs sugar and 1 Tbs water. Bake on ungreased baking sheet 15 to 18 minutes or until light brown. Repeat with second half of the pastry. Cool Mix 1 cup confectioners sugar and 1 Tbs milk; spread on 10 of the rectangles. Drizzle 1 oz melted semisweet chocolate on frosted rectangles. Prepare 1 pkg (4 1/2 oz) chocolate instant pudding as directed on pkg exceptsubstitute 1/2 cup dairy sour cream for 1/2 cup of the milk. Put 3 rectangles together with 1 Tbs pudding between each. Top layer should be frosted. 10 napoleons.

Crunchy Praline Pastry

1/3 cup Butter 1/3 cup Brown sugar; packed Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly. Remove from oven and cool thoroughly. Great crust for Pumpkin Chiffon Pie, or no-bake pumpkin pie. 1/2 cup Chopped pecans 1 (9-in.) pastry shell ** lightly baked

Pumpkin Chiffon Pie (No Cooking)

Combine one small pkg instant vanilla pudding and 2/3 cup milk. When pudding sets, stir in one cup pumpkin pie filling, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves. Fold in one 8-oz container Cool Whip. Mound into shell, graham cracker or baked. Chill 3 hours. Top with whipped cream.

Desserts & Sweet Treats

Pumpkin Parfait Squares, Frozen
1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup melted butter 1 1/2 cups pumpkin 1/2 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1/4 tsp ginger 1/8 tsp cloves

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1 qt softened vanilla ice cream whipped cream pecans (optional)

Mix crumbs with sugar and butter; press into bottom of 9 inch square pan. Combine pumpkin brown sugar, salt, and spices. Fold into the softened vanilla ice cream. Pour into crumb-lined pan. cover and freeze until firm. Cut into squares. Top with whipped cream and pecans. 9 servings.

Pumpkin Pie (Libbys Famous)

2 eggs, beaten slightly 1 1/2 cups pumpkin* 3/4 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 3/4 tsp nutmeg 1 2/3 cups evap milk or light cream 9-inch crumb crust or pastry shell

Mix filling ingredients in order given *or 1 16-oz can pumpkin. Pour into pie shell. Bake in preheated hot oven (425) for 15 minutes. Reduce temperature to moderate (350) and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. One 9-inch pie.

Pumpkin Upside Down Pie 2004

A new favorite; give it a try 1 (16 oz) can pumpkin 1 cup granulated sugar 3 eggs 2 tsp ground cinnamon 1/2 cup grated coconut* 8 oz cream cheese, softened Cool Whip, thawed 1 (13 oz) can evaporated milk 1 box butter cake mix 1 cup melted butter

1/2 cup chopped pecans 1 cup granulated sugar

Line the bottom of a 13 x 9-inch baking dish with wax (or parchment) paper. Preheat oven to 350 degrees F. If leaving in the pan (which I do), you do not need to line the pan, or even grease it!) Combine pumpkin, evaporated milk, sugar, eggs and cinnamon, mixing well. Pour into baking dish. Sprinkle dry cake mix and chopped pecans on top of the pumpkin mixture, coating evenly. Drizzle melted butter on top of dry cake mix topping. Bake for 45 to 50 minutes, or until golden brown. Cool. Invert onto a large platter or serving tray. Peel wax paper from top. Combine cream cheese (room temperature) and sugar; mix well. Gently stir in whipped topping. Spread on top and sides of pie. Sprinkle *coconut on top. Refrigerate until serving time. Cut into squares to serve. Makes 15 to 20 servings. Cooks Note: can leave in pan and put cream cheese topping on top of the crust. Try adding 1 tsp ground coriander to the cream cheese. The subtle flavor is wonderful!

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Desserts & Sweet Treats

4 tsp pumpkin pie spice 1/2 tsp salt 1 (18.25 oz) box moist deluxe yellow cake mix or butter recipe cake mix 1 cup butter, melted 1 cup chopped pecans Whipped cream or whipped topping

Pumpkin Pie Crunch

1 (16 oz) can solid-pack pumpkin 1 (12 oz) can evaporated milk 3 eggs 1 1/2 cups granulated sugar Preheat oven to 350 degrees F. In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour into a 13 x 9inch baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted butter. Bake for 50 to 55 minutes, or until golden. Ten or 15 minutes before removing from oven, sprinkle with pecans and return for final baking. Cool completely. Serve with whipped topping.

Pumpkin Pie Squares (three versions using cake mix)

Eileen Zanders recipe; we call it Kalevis Recipe for some reason. 3 eggs, slightly beaten 2 cups canned pumpkin (or 1 small can) 1 cup sugar 1 cup evaporated milk 1/4 tsp salt 2 tsp pumpkin pie spice

Beat until smooth the eggs and canned pumpkin. Add milk, salt and spice, and continue beating again until smooth . Pour in a lightly buttered 9x13 pan. Topping 1 white (or yellow) cake mix 1 cup nuts ( walnuts or pecans) 1 cube margarine or butter, melted

Sprinkle dry cake mix over top of pumpkin mixture. Drizzle melted butter or margarine over top and sprinkle with nuts. Bake at 350 degrees for about 50 minutes or until knife inserted comes out clean.

Pumpkin Squares
1 pkg yellow or white cake mix, less 1 cup 1 cube butter, melted 1 egg

Combine in mixer bowl and press evenly into 9x13 inch pan. Pumpkin Filling 15-oz can pumpkin (abt 2 cups) 2 1/2 tsp pumpkin pie spice 1/2 cup brown sugar 2 eggs 2/3 cup milk

Mix in electric mixer until smooth; pour over crust and level off. Crumb Topping 1 cup reserved cake mix 1/4 cup sugar 1 tsp cinnamon 1/2 cube butter (not melted)

Mix dry ingredients; cut in butter just until loose crumbs form; sprinkle evenly on pumpkin filling. Bake at 350 degrees for 40-50 minutes. Claire Morris

Desserts & Sweet Treats

Pumpkin Pie Cake
2 cups solid pack pumpkin 3 eggs, slightly beaten 1 large can of evaporated milk 1-1/4 cups sugar 1/2 tsp salt 1/2 tsp cinnamon 4 tsp pumpkin pie spice 1 yellow cake mix ( less 1/4 cup ) 1 cup walnuts or pecans 1-1/2 cubes margarine or butter, melted

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Mix all but last three ingredients well and put in a 9x13 pan. Sprinkle dry cake mix over top and swirl knife gently through mix. Drizzle melted butter or margarine over top and sprinkle with nuts. Bake at 350 degrees for 50 - 60 minutes or until knife inserted comes out clean.

Pumpkin Refrigerator Pie

Quick as a mix to fix, Dianne really likes this one. 2 envelopes unflavored gelatin 1/2 cup cold milk 1/2 cup milk, heated to boiling 3/4 cup packed brown sugar 2 cups pumpkin 1/2 tsp salt 1 tsp cinnamon 3/4 tsp nutmeg 1/4 tsp ginger Sprinkle gelatin over cold milk in blender container. Let stand while assembling other ingredients. Then add boiling milk; cover and process at low speed until gelatin dissolves. If any gelatin granules cling to container, use rubber spatula to push them into mixture. Add brown sugar, pumpkin, salt, spices and cream; cover and process at high speed. Add ice cubes one at a time. Process until mixture is smooth and ice melted. Chill about 5 minutes and turn into prepared crust. Chill until firm. Makes one 9-inch pie. 1 cup heavy cream 1 cup ice cubes or crushed ice 9-inch crumb crust or pastry shell

Raspberry or Huckleberry Dessert

One of Grandma Stecklers best recipes! Try it!

Crust:

1 1/4 cup graham cracker crumbs

1/4 cup melted butter

1/4 cup chopped nuts (optional) 3-4 Tbs lemon juice 1 cups water 4-6 Tbs cornstarch in1/4 cups water 1/2-3/4 cup sugar

Combine and press on bottom of 9 x 13 x 2 5/8 inch pan. Bake 350 degrees for 10 minutes. Cool. 35 marshmallows 1 cup milk 2 cups heavy cream, whipped or 1 8-oz carton Cool Whip, thawed 1 qt or 2 pkg (10-oz each) frozen raspberries in syrup, thawed OR 1 qt huckleberries Melt marshmallows and milk in double boiler top over boiling water until smooth. (Can do in microwave, stirring frequently). Cool in refrigerator until cold. Fold in whipped cream (reserve a little for garnish) or whipped topping; spread over crust.

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Desserts & Sweet Treats

In a saucepan, bring raspberries or huckleberries, 1 cup water, sugar and lemon juice to a boil. In small bowl, combine cornstarch and remaining 1/4 cup water until smooth; stir into raspberry mixture. Cook for 1-2 minutes, stirring lightly until thickened; do not overcook, keeping berries as whole as possible.. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours. Garnish with whipped cream and fresh raspberries, if desired. Layer marshmallow mixture over crust, top with cooled, cold raspberry mixture. Chill until firm. Garnish with whipped cream. Serves 15 to 18. (Use huckleberries if you have them!)

Rice PuddingLion House

This is the rice pudding we make most frequently. Serves: 8 (but not if Kalevi is one of them!) 2 cups cooked rice 2 cups milk 1 5 1/2-oz can evaporated milk 1/2 cup raisins 1 Tbs cornstarch 5/8 cup sugar 2 egg slightly beaten 1/4 tsp salt 1/8 tsp nutmeg 1/8 tsp cinnamon 1 tsp vanilla

1. In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2- or 3-quart saucepan combine cornstarch, salt, and sugar, and blend well. 2. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill.

Rum Pie (BerthaBlonquist)

Beat 6 egg yolks until light in color. Add 1 scant cup sugar while beating. Dissolve 1 envelope Knox gelatin in 1/2 cup cold water. (Heat just enough to dissolve). Add to above mixture. Beat very well until thick and creamy. Whip 1 pint cream stiff and add 3 teaspoons rum extract. Fold into above mixture and pile high in pie shell. Top with grated semi-sweet chocolate. Chill at least 4 hours. Makes two pies. (See #7. Using raw eggs safely on page 233).

Crust, Rum Pie

2 cups vanilla wafers
or

graham

1/2 cup butter melted and poured

Dash

cracker crumbs over crumbs cinnamon. 1. Press in pie tins and bake 357 degrees 5 minutes (burns easily, so watch carefully. Chill and then fill.

Sour Cream Apple Squares

Delicately flavored with cinnamon and vanilla, these nutty apple squares are a proven favorite! Grand Prize Winner in the 1975 Pillsbury Bake-Off Contest 2 cups all purpose or unbleached flour 2 cups firmly packed brown sugar 1/2 cup butter, softened 1 cup chopped nuts 1 to 2 tsp cinnamon 1 cup dairy sour cream 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 1 egg 2 cups finely chopped peeled apples

Desserts & Sweet Treats

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Heat oven to 350 F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar and margarine; beat at low speed until crumbly. Stir in nuts. Press 2 cups of crumb mixture in bottom of ungreased 13x9-inch pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over base. Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve with whipped cream or ice cream, if desired. 12 servings HIGH ALTITUDE (Above 3500 Feet: Bake at 375 F. for 25 to 35 minutes.)

Spudnuts [BerthaBlonquist]
1 cup hot mashed potatoes 3 Tbs shortening (Crisco) 3 beaten egg yolks 1. To 1 cup hot mashed potatoes add the shortening; stir to melt. Add 3 egg yolks, beaten. Beat the egg whites and fold in to potatoes mixture. Add the flour sifted with the salt, sugar, nutmeg and cinnamon. 2. Add to potato mixture alternately with milk. Dissolve 2 yeast cakes in 1/2 cup warm water with 2 Tbs sugar (or use equivalent of dry yeast). 3. Beat until smooth; let rise 1 hour or until double. Roll 3/4 inch thick. Cut and let rise 1/2 hour on floured towel; cover with another towel. 4. Fry 375 until golden brown in solid Crisco [Bertha uses entire 3# can] 5. While hot: Dip in Glaze 3 beaten egg whites 5 cup flour 1 tsp salt 1/2 tsp cinnamon 2 Tbs sugar 1 cup milk (warmed) 2 yeast cakes warm water 2 Tbs sugar)

Glaze for Spudnuts:

1 pkg [1# or 3 cups] powdered sugar dissolved in boiling water to consistency of whipping cream 1 tsp vanilla (Use wooden dowels or skewers to dip in glaze.)

Chocolate Glaze for Spudnuts (not Berthas, but good)

1 cup powdered sugar cup milk 1 tsp vanilla 2 Tbs buttermelt together over hot water 2 square unsweetened chocolate

Strawberry Dessert, Frozen

Bertha Blonquist says: This is such a favorite of ours. The crumb topping is what makes it so good. I got it from friend Shawnee Rowe. 2 egg whites 1 10-oz frozen strawberries with sugar juice of fresh lemon 1 cup sugar (scant) Beat first 5 ingredients in mixer until very thick (cant over beat). Do not underbeat. Fold in 1 cup cream, whipped. 1 tsp vanilla 1 cup cream, whipped

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1 cup flour

Desserts & Sweet Treats

cup brown sugar cup butter cup chopped nuts

Crumb topping

Mix with pastry blender. Add cup chopped nuts. Spread on cookie sheet and brown in oven 400 degrees 10 minutes or more to light brown. Put 2/3 mixture on bottom of Pyrex dish. Pour mixture over and top with remaining topping. Freeze. Cover and freeze until firm

Swedish Kringle [Nancy Angell]Also known as Danish Puff Pastry.

Pastry layer:
1/2 cup butter 1 cup flour 2 Tbs cold water 1. Mix together, cutting butter into flour as you would for any pastry. Add cold water and mix lightly until dough holds together in a ball. Divide in 2 parts. Pat each half out into a 2 inches by 3 inches wide and 12 to 15 inches long piece on a cookie sheet. Set aside. 2. Bring water and butter to boil, add flour all at once (as you do for cream puffs). Stir until dough leaves sides of pan and forms a ball. Add 3 eggs, one at a time, beating well after each. Add 1/2 teaspoon almond extract. Spread equal amounts on each piece of prepared pastry on the cookie sheet. Bake 350 40 minutes. As soon as pastry comes out of oven, drizzle with icing. 3. Cool pastry a bit and slice as desired. (Diamond shapes, etc.) Can color icing to a pale pastel green or red for a variation.

Top layer:
1/2 cup butter 1 cup water 1 cup flour

Icing:

1 cup powdered sugar

1 Tbs butter

1 Tbs hot water

1/2 tsp almond extract

Wonderful Fruit Pizza

1 pkg refrigerated sugar cookie dough 1/3 cup sugar 1/2 tsp vanilla 1 8-oz pkg cream cheese 2/3 cup peach preserves 2 Tbs Water Fresh fruit in season such as: Strawberries 1. Press cookie dough evenly on a pizza pan (spray with veg. Spray), prick with a fork and bake for 12 minutes at 375 degrees. Cool. 2. Combine cream cheese, sugar and vanilla until smooth and spread over crust 3. Arrange fruit in an attractive arrangement over cheese and cover with the peach and water mixture. Refrigerate at least one hour before serving. Bananas (treated with lemon juice) Blueberries, Peaches, Grapes, Kiwi

Make your own

Capers, Homemade
2 c fresh green nasturtium seeds 1 c water 1/4 c salt 1 c Sugar 1 c cider vinegar Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock. Cover and let stand 2 days. Drain seeds and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint.

Cultured Sour Cream

cups (475 ml) 20% cream, or heavier, divided Place 1 cup (225 ml) of cream in a sterilized jar. Add the buttermilk; close jar and shake vigorously. Stir in second cup of cream. Cover jar and allow to stand at 75 to 80 degrees (25 C.) for 24 hours. Sour cream may be used at once but storing in the refrigerator for another 24 hours makes a finer product. tsp (25 ml) cultured buttermilk

Egg Noodles
My mother, grandmother, and great-grandmother made noodles in great quantities. There would be rolled-out dough draped over everythingmost likely over a sparkling clean sheet on the bed. Then after the semi-dried dough was rolled, jelly-roll fashion, and the noodles were cut in narrow-noodle-widths, the noodles were scattered over the same sheet to complete their drying.

My mothers noodle recipe

Beat 1 egg until frothy. To it add a bit of salt and 1 Tbs cold water. Stir into this 1 cup flour, making a very stiff dough. Roll thin as possible, cut as desired and dry over night. Drop into boiling beef or chicken brothcook slowly for about 20 minutes. (Hint: one formula for any amount of noodles suggests: 2 eggs to 1 cup of flour, touch of milk and a pinch of salt) Another noodle recipe Method 1 This recipe from the Mormon Family Cookbook makes the equivalent of one 8-oz pkg 1 cup flour, white 1/4 tsp salt 1 egg yolks 1/8 cup water

Mix salt with flour. Combine slightly beaten eggs (or use the whole egg and reduce liquid a bit) with water (we like cream if we have it on hand, because the noodles are more tender). Stir into flour mixture to make a very hard dough. If it is too dry to handle, add water a few drops at a time, but keep it hard; don't let it get sticky. Knead dough on a lightly floured board until smooth (about 5 minutes). Cover and let stand for 20 to 30 minutes. Divide it into 2 or 3 parts, and roll each part paper thin. (This is the only difficult partto roll very firm dough very thin.) Roll each piece of dough jelly-roll fashion, or fold into several layers and slice evenly into narrow strips. Separate and straighten strips, and let dry thoroughly. Store in a jar in refrigerator until ready to use. When ready to cook, drop into rapidly boiling liquid and boil for 10 to 15 minutes, or until tender but not mushy. Serves: 6

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1 egg

Make your own

1/2 tsp salt 2 Tbs milk 1 cup sifted flour

Homemade Spaetzle Method 2

Beat egg until light. Stir in salt and milk. Mix in sifted flour to make stiff dough. Roll very thin on floured surface and let stand 20 minutes. Roll up loosely and cut into strips with a sharp knife1/8 inch for fine noodles, 1/2 inch for broad noodles. Unroll and allow to dry (about 2 hours) before using or storing. Cook uncovered in boiling salted water about 10 minutes. Homemade Spaetzle Method 3 2 eggs 1 cup flour 1 tsp milk 1/4 tsp salt Using extra flour, roll out very thin into a rectangle. Cut with a hand held noodle cutter (available in specialty shops). If you do not have a cutter, use a large, sharp knife. Put in a brown paper bag; shake it throughout the day until you are ready to cook them. Boil in a large pot of salt water until tender, stirring often to keep them from sticking together. Put in large serving bowl and top with 1/4 pound of crushed crackers fried in 1 stick of butter.

Enchilada Sauce from Scratch

1 can (size 2 1/2) tomatoes (2 qt) 1 cup onion, chopped 1/2 tsp chili powder 1/2 cup sugar 1 cloves garlic, chopped dash cayenne pepper, opt Mix together, heat in microwave 100% for 4 minutes, then simmer at 30% power (low) for 12-15 minutes. salt and pepper hot sauce to taste, opt 2 green chili peppers (add more to make hotter).

Homemade Brown Sugar

The commercial brown sugar color doesnt come from molasses residue, and you wouldnt like to know where it does come from. But here is good substitute you can make at home. Blend until golden brown: 2 Tbs molasses (blackstrap or unsulphered recommended) to every 1/2 cup white granulated sugar. Use blender for best results. Store tightly covered.

Homemade Processed Cheese (pseudo-Velveeta)

This is a bland cheese food, so season generously. You can add pimento, sliced olives, mushrooms, etc. 4 oz cubed cheese 2 pkgs unflavored gelatin 1 cup cold water 1 cup milk garlic, onion, or other seasoning powders yellow food coloring, opt

Sprinkle gelatin over cold water: do not stir. Let sit ten minutes in cold water, then heat softened gelatin until dissolved. Add all ingredients in blender, and blend until smooth. Put in an oiled mold and chill until firm. Unmold. Ready to eat. Use in any recipe calling for Processed Cheese. Rule of thumb: for each cup liquid use 1 pkg unflavored gelatin. 4 ounces cheddar cheese = 20 ounces Processed Cheese

Canning/PreservingMake your own 127

Homemade Sour Cream (commercial style)
Commercial sour cream is made by adding lactic acid bacteria culture to light cream. Heres how to do it at home. 2 cups cream (20 percent cream or higher) 5 tsp cultured buttermilk (commercial type recommended)

Add buttermilk to 1 cup cream; shake this mixture vigorously. Then stir in the other cup of cream. Cover the jar and let mixture stand in a warm place (75 to 80 degrees) for 24 hours. May be eaten immediately, or even better when refrigerated 20 to 24 hours. Use in any recipe calling for commercial sour cream.

Lipton`s Onion Soup-like Mix

3/4 cup minced onion (dehydrated) 1/3 cup beef bouillon crystals 4 tsp onion powder 1/4 tsp crushed celery seed 1/4 tsp sugar

Combine all ingredients Store in tight fitting container About 5 Tbs of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbs with one pint of sour cream).

Sweetened Condensed Milk (using evaporated milk)

1 1/2 cups sugar 2/3 cup evaporated milk Heat and stir until butter is melted and sugar is dissolved. Makes about 1 1/2 cups. One can = 1 1/4 cups. http://www.recipecircus.com/recipes/Katie/HOMEMADE/Sweetened_Condensed_Milk.html Katies Home Page http://www.cdkitchen.com/rfr/data/915984258.shtml 4 Tbs butter

Sweetened Condensed Milk (using powdered milk)

This recipe is because it is simple and easy to make and it costs only pennies to make compared to buying it in the store. Can use to make candy that calls for sweetened condensed milk. Makes 1 1/3 cups or 10 oz 6 minutes (5 min prep, 1 min cooking) 10 servings or 1.333 cups 1/2 cup cold water 1 1/3 cups nonfat dry milk powder 1. 2. 3. 4. Stir milk into cold water. Microwave on high 45 seconds to 1 minute till steaming. Stir in sugar & vanilla & butter. Refrigerate till cool before using. 3/4 cup sugar 1 tsp vanilla 3 Tbs melted butter Pinch of salt

Sweetened Condensed Milk 2

Paula Deen 1/3 cup boiling water 4 Tbs butter 3/4 cup sugar 1/2 tsp pure vanilla extract 1 cup powdered milk

1. Using an electric mixer, blend together water, butter, sugar, and vanilla. 2. Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.

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Make your own

1 clove garlic 1 small bay leaf 1 tsp salt (omit if juice was salted)

Tomato Paste
1 quart tomato juice

1. Cook together slowly in heavy saucepan several hours until reduce to about 1/4; remove garlic and bay leaf. 2. May be used in any recipe calling for tomato paste. Makes about 1 cup.

Tomato Sauce, 15 Minute

2 Tbs olive oil 2 minced garlic cloves 1/4 tsp fresh ground pepper 1. 2. 3. 4. 1/2 cup finely chopped onion 28 oz can crushed tomatoes salt to taste fresh herbs (basil, oregano, or coriander)

In a large heavy saucepan, add the olive oil, garlic, pepper and onion. Cook over moderate low heat for 5 minutes, or until fragrant. Add a 28 oz can crushed tomatoes. Simmer and stir for 10 minutes. Season with salt and your favorite chopped fresh herb. (basil, fresh oregano, or fresh coriander.) Fresh herbs make a big difference in quality and flavor. Note: You can make a large batch and freeze sauce in portion sizes in plastic bags. If you freeze the sauce right after you make it, you will capture the flavor.

Im Not Opinionated, Im Just Finnish

Finnish Pancakesa universal favorite!

Canning/PreservingMake your own 131

Pulla pulla pullaand a little Wekka, too Living with a Finn builds character

11 our Blend of Pottage Recipes

There is an interesting blend of backgrounds and homelands in our family, as in many others. We love to remember our heritage with certain favorite recipes that have endured, and with newer recipes that have become part of our experience in other lands. These national recipes represent experience with Finland, (Kalevis birth land; Kari, mission); Switzerland, (Diannes grandparents); Guatemala, (Abels birth land); and most recently, Jamaica, (Marks mission, 1998-2000). We thought of naming this section as it relates to our birthright: mess of pottage came to mind, but it called up a different picture than we wanted here! So, we choose blend to represent the actual blend in our family.

Finland
Christmas Stars (Finnish)
Our recipe book says: These prune-filled tarts are baked in great quantity just before Christmas. These have been special favorites of Karin.

Prune Filling
1 pound dried, pitted prunes Cook the prunes in water until soft. Drain, remove pits (if necessary), and press through a wire strainer (or whirl in a blender or food processor) until pured. Add the sugar and lemon juice; mix well. 3 cups water 1/2 cup sugar 2 Tbs lemon juice.

Pastry
1 1/2 cups heavy cream 1 tsp baking powder 1/4 tsp salt 3 1/4 cups white flour 1 cup soft butter

Whip the cream until stiff. Sift the baking powder, salt and flour into the cream, and mix until thoroughly blended. Stir or cut the butter in until blended. Chill dough for several hours. Roll to 1/4 inch thickness. Cut the pastry into 3-inch squares and place a mound of filling in the center of each square. Split each corner from the edge to within 1/2 inch of the center. Fold one-half of each corner of the square to the center (over the filling), thus forming a star. (Looks like a pinwheel.) Place on an ungreased (can use parchment paper) baking sheet. Let stand at room temperature for 10 minutes before baking. Bake in a hot oven (400 degrees) for 7 to 10 minutes or until a very light golden brown. Remove from the pan and cool on a rack. Makes about 24.

Kyllikkis Pastry
Dad got Aunt Kyllikkis version of this pastry in 1986. In their words: 1/1 pound flour 14 ounces butter 10 Tbs water 5 tsp vinegar

Butter is mixed into the flour by pinching. Cold water is added. At the end add the vinegar. The dough can be rolled immediately or it can be rested in the refrigerator for a short time. Bake at 480 degrees F for approximately 10 minutes. (I brush the surface with a beaten egg, but it is not absolutely necessary.)

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1 1/2 cups cooked rice (or cooked pearl barley) 1/2 onion, finely chopped (optional) 1/4 tsp pepper 1/2 cup dark corn syrup

Cabbage Rolls, Stuffed

Next to Meatballs and mashed potatoes, this is Kalevis favorite Finnish meal. 1 large head cabbage 1/2 cup fresh bread 2 tsp salt water 1/2 cup cream crumbs 1 tsp salt 1/2 tsp allspice 1 pound lean ground beef Remove core from cabbage, separate leaves, remove center vein of cabbage leaf without splitting leaf. Steam cabbage or place leaves in boiling water until limp (about 1-3 minutes) - DO NOT OVERCOOK CABBAGE. Cool. In a bowl, combine and mix cream, bread crumbs, 1/2 cup water, 1 teaspoon salt, allspice, and ground beef. Add the cooked barley or rice. Add onion if using. Mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Roll filling inside the leaf, like a burrito, sealing in mixture. Freeze for later use or place rolls, seam side down, in a large buttered casserole dish. Drizzle corn syrup over all (can brush to distribute evenly. Cover pan and bake at 400 degrees for 20 minutes. Remove cover, pour in about 1 cup boiling water. Bake uncovered at 350 degrees for an additional 1 hour. Baste tops of rolls occasionally with a mixture of 2 Tbs butter and 1/4 cup dark corn syrup. Makes 12 to 16 rolls.

Creamed Carrots (Finnish)

This is the way Kalevi instructions go: 4 or 5 carrots, diced. Add just enough water to barely cover. Cook carefully until tender and almost all water is evaporated. Add butter and flour, salt and sugar, with enough milk to again just barely cover carrots. Cook until sauce is thickened. Correct seasonings. Serve.

Creamed Rice (Finnish)

This creamy rice is the base for various desserts when combined with fruit soup, fresh fruit, or cinnamon sugar. Spoon chilled fruit soup over still warm Riisipuuro, or serve fresh fruits, cubed, over it, or simply sprinkle with cinnamon sugar. 1 cup uncooked white rice 6 cups milk 1/2 tsp salt 2 tsp sugar 1 cup heavy cream, whipped (optional) cinnamon sugar (1/2 cup sugar mixed with 3 tsp cinnamon; optional)

Combine the rice, milk, salt and sugar in the top of a double boiler. Cook over boiling water for 2 hours, stirring occasionally, until the rice is creamy and the milk is absorbed. Cook for 30 minutes and fold in the whipped cream. Serves 6 to 8.

Finnish Filled Cake

Dads Finnish Cake Dad calls it glass cake, because the ingredients are measured in a glassany size, depending on how big a cake you want to bake. For the following instructions, use an average size drinking glass. 1 glass full flour 1 glass full sugar 1 glass full eggs Break eggs into the glass so that it is filled to the rim. Pour the eggs into a mixing bowl and beat them at pretty good speed until they are quite frothy. (10-15 minutes) Next, fill same size glass full of sugar and pour into the mixing bowl with the whipped eggs and continue to beat for about another 3-4 minutes at least

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Last, add the same size glass full of flour and mix until well mixed. Use two straight edge baking pans (9-10 inches) and grease them well with Crisco. Blend two or three slices of bread into crumbs; thoroughly line the baking pans with the bread crumbs and then shake out excess crumbs. Divide the batter evenly in each pan. Preheat oven to 375 degrees and bake the cakes for about 30-35 minutes until golden brown. Use a tooth pick to make sure that the cake is done. (I say you really must test with a clean straw pulled out from your broom!) Remove from oven and place on racks to cool in pans. In 20-30 minutes the cakes should come out quite easily. (Dont leave them too long, or they wont come out at all!)

Assembling the cake

Split each cake horizontally; you now have four layers. Place the bottom layer on a cake platter and moisten it with a solution made of the following: 3 cups of water 1 cup of sugar 2 tsp of rum extract & Few drops of vanilla & almond extract

Evenly moisten the entire layer. Do not use too much moistening as it will make the cake soggy. In the other hand, if you use too little, the cake will be dry. Try to imagine how much is needed for the liquid to go all the way through. Then spread Strawberry preserves evenly on the first layer. Repeat the procedure for the second and third layer. (You may want to use different kinds of jams for variety of flavors. Also you may want to substitute sweetened fruit juices in place of the water/sugar/rum moistening.) Preferred frosting: whipped cream with a little powdered sugar and a touch of vanilla. Ensure that the entire cake is well-frosted to keep the cake moist. (We use stabilized whipped cream: recipe follows). Dust top and sides with shaved bitter-sweet chocolate in designs of your choice. (Shave with a potato peeler in fine bits.)

Stabilized Whipped Cream

1 Tbs cold water 1/2 tsp gelatin (per each 1 cup whipping cream} Let gelatin and water stand together 5 minutes. Then heat a few seconds in microwave until dissolved. Beat into the cream just as cream begins to thicken. (This kind of whipped cream can also be used for frosting any refrigerated cake, dessert, jello, etc.; it will not bead or water or break down when stored in refrigerator.)

Kiiseli (Finnish)
A version of fresh fruit soup from Finnish friend, Tuovi Rahawi 2 cups sugar 10 cups water 3 baskets strawberries 6 Tbs strawberry jam Bring first 6 ingredients to a boil; mix potato starch (no substitute!) with cold water. Add slowly stirring constantly into the boiling fruit mixture. Pour into dessert cups or bowls, cool and then chill. Serve with whipped cream 2 tsp vanilla pinch of salt 1 cup potato starch 1 cup cold water

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Finnish Pancakes Ohukaiset

Crepe-like pancakes. We had for Saturday breakfasts and many holidays. Still a favorite! 5 cups cold milk 4 eggs 1 cup sugar 1 tsp salt 1/2 cup oil 3 1/2 cups flour

Mix all ingredients and beat well with electric beater. Let stand 1 hour (or overnight in the refrigerator) fry, using a little melted butter each time over medium heat, quickly on both sides. Serve while hot with jam, sugar or powdered sugar. (We use a Finnish pancake iron which makes seven pancakes at a time. Each serving is a stack of seven.)

Karelia Pot Roast (Finnish)

Use about equal amounts of lamb, pork, beef. Cut meat in little pieces. 1. Brown meats in frying pan lightly 2. Put all meats in thick bottomed kettle (can use a crock pot) 3. Add water barely to cover meat. 4. Add salt and whole black peppers (8). Add a small size onion into the pot. 5. Simmer for about 3 hours or until meat is tender. (I use a crockpot, and frequently add a couple of whole allspice as well.) 6. Thicken liquid with 1-4 Tbs flour. 7. Serve with mashed or whole potatoes or macaroni cooked in milk.

Kyllikkis Cabbage Dish (Finnish)

Kalevis translation 1 head cabbage hamburger cooked rice dark (Karo) syrup Brown hamburger. Cook whole head of cabbage. Spread 5 or 6 outer cabbage leaves in buttered casserole dish. Chop center part of cooked cabbage; mix with browned ground beef, 2 or 3 eggs (beaten with a little milk), cooked rice, dash of white pepper, and salt to taste; onion if desired. Mix a little bit of dark syrup with a little bit of water for basting. Bake in medium oven about 45 to 60 minutes covered. Remove cover towards end and baste top with syrup water.

Mixed Fruit Soup (Finnish)

1 pound mixed dried fruits (apricots, prunes, pears, and apples) 2 1/2 quarts (10 cups) water 1 stick cinnamon 1 cup sugar 2 Tbs cornstarch or potato starch (potato starch much preferred) 2 Tbs cold water whipped cream (optional) 1 recipe Creamed Rice.

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Simmer the dried fruits in the water with the cinnamon and sugar until the fruits are tender (about 1 hour). Dissolve the potato starch in the 2 Tbs cold water, bring the soup to boiling, and stir in the starch mixture. Cook, covered until the soup has thickened and is clear. Cool with the cover on to prevent a skin from forming on top. To serve, pour over Creamed Rice or top with whipped cream. (See table of contents) Serves 8 to 10.

Pulla (Finnish Braided Coffee Bread)

Our Finnish recipe book says: Do not expect pulla to be light and fluffy; it is a moist rich coffee bread. It is served without butter and is a delight when it is hot. The Finnish housewife usually bakes on Saturday so there will be fresh pulla for Sunday morning coffee. Observe carefully the order of combining the ingredients. The melted butter is added after about half of the flour. 2 pkg active dry yeast 1/2 cup warm water 2 cups milk, scalded and cooled to lukewarm 1 cup (or less) sugar 1 tsp salt 14 whole cardamom pods, seeded, crushed or ground (2 tsp). 3eggs, beaten 8-9 cups sifted white flour 1 cup melted butter 1. Dissolve yeast in warm water. Stir in the milk, sugar, cardamom, salt, eggs, and enough of the flour (about 2 cups) to make a batter. Beat until the dough is smooth and elastic. (We use the electric beater.) Add about 3 cups of the flour and beat well; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms. 2. Turn out onto a lightly floured board and cover with an inverted mixing bowl. Let the dough rest 15 minutes. Knead until smooth an satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let rise in a warm place (about 85 degrees) until doubled in bulk (about 1 hour). Punch down and let rise again until almost doubled (about 30 minutes). 3. Turn out again onto a slightly floured board, divide into 3 parts, then divide each of these parts into 3. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid the 3 strips together into a straight loaf, pinch the ends together, and tuck under. Repeat for second and third loaves. Lift the braids onto lightly greased baking sheets. Let rise for about 20 minutes (the braids should be puffy but not doubled in size). 4. Glaze the loaves by brushing with the beaten egg, an if you wish, sprinkle with the crushed sugar and the almonds. 5. Bake in a 350 degree oven for 25 to 30 minutes Test after 15 minutes. Do not over-bake or the loaves will be too dry. Remove from the oven when a light golden-brown. Makes 3 braids. Slice to serve.

Glaze
1 egg, beaten 1/2 cup chopped or sliced almonds (optional) 1/2 cup crushed lump sugar

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Pulla #2

Blend of Pottage

This recipe has been adapted from The Finnish Cookbook by Beatrice Ojakangas. Copyright 1964 by Beatrice Ojakangas. Reprinted by permission of Beatrice Ojakangas. 2 pkgs (1/4 ounce each) active dry yeast 1/2 to 1 cup sugar plus 1 teaspoon 1 1/2 cups (12-oz can) evaporated milk 2 tsp salt 1 1/2 tsp ground cardamom or seeds of 12 cardamom pods, crushed 1. In a large bowl, dissolve yeast in 1/2 cup warm water (105 to 115 degrees); add 1 teaspoon sugar. Stir, and let stand until foamy, about 5 minutes. 2. In a small saucepan, heat evaporated milk to 105 to 115 degrees; add to yeast. Add sugar according to sweetness desired, salt, cardamom, 4 eggs, and half the flour. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, beat until dough is smooth and shiny. Mix in butter. Add remaining flour, 1 cup at a time, until dough is stiff but not dry. Cover with plastic wrap, and let rest for 15 minutes. Turn out onto a lightly floured surface, and knead until satiny and smooth, about 10 minutes. 3. Clean bowl, and butter it. Transfer dough to bowl, and turn to coat with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled, 1 to 1 1/2 hours. Turn onto lightly floured surface, and divide into 3 equal pieces. 4. Butter three baking sheets, and set aside. Divide each third of dough into three pieces. (You will have nine ropes.) Roll out to make strands about 24 inches long. Make three braids, using three strands each. Place each on prepared baking sheets. Cover, and let rise until doubled in bulk, about 1 hour. Heat oven to 375 degrees. 5. Whisk together remaining egg and the milk. Brush braids with mixture. Bake until golden and a cake tester inserted in center comes out clean, 20 to 25 minutes. 5 large eggs, room temperature 7 to 8 cups all-purpose flour 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl & baking sheets 2 Tbs milk

Sima (Finnish)
This is a traditional May Day drink in Finland. It has a lemony, yeasty flavor, and on first taste, one may wonder about fermentation and alcohol content. Sima is carbonated by the yeast action, much the same as home made root beer is. Take care not to let sima stand longer than specified, as fermentation will continue to take place. It is widely and properly served in LDS church gatherings. 2 lemons (pulp & grated peel [zest]) 8 quarts water 5 cups white sugar 1 1/2 cups brown sugar 1/2 tsp dry yeast

Grate (zest) lemons, then peel off and discard white as you would peel an orange. Slice lemons, put hot water from tap into kettle. Add sugars, lemon peel & slices. Let come just to boiling point; stir to dissolve sugar. Take off heat and let cool to lukewarm. Dissolve yeast in 2 Tbs lukewarm water and stir in. Cover; let stand over-night. Next morning strain off pulp and peel. Put in two gallon jugs or bottles you can cap. Drop three or four raisins in each container, plus 1/4 teaspoon sugar in each as well. Let stand in cool dark place 4 days. (Raisins should rise to the top or half way to top, and you should see little bubbles on raisins, indicating right degree of fermentation.) Chill but do not freeze until time of serving.

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Spoon Cookies (Finnish)

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The literal Finnish name for these browned butter cookies is Wilderness Sands, which is descriptive of the cookies browned color that comes from the browned butter used in making them. 1 cup butter 3 cups sifted white flour Brown the butter in a heavy saucepan. Cool. Stir in the sugar and vanilla and mix well. Sift the flour with the soda and slowly add to the butter mixture, mixing until a smooth dough is formed. Shape cookies into ovals by pressing the dough into a teaspoon and leveling it off. Slide the ovals, flat side down, onto a greased baking sheet. Bake in a slow oven (325 degrees) for 7 to 10 minutes. Can put cookies together, sandwich style, with a bit of strawberry jam. 1 cup sugar 1 tsp soda 3 tsp vanilla strawberry jam (optional)

Summer Vegetable Soup (Finnish)

A great favorite of Dianne and Kalevi. Our Finnish cookbook instructs: Properly, this soup can be made during only a few days of the year, for its ingredients are the succulent young vegetables: baby carrots, tiny peas, sweet new onions, tiny green beans. For those of you who are vegetable gardeners, this soup is not impossible; however, a second-best choice is to use all the fresh vegetables that are available, whether large or small. And it is good even with frozen vegetables. Serves 4 to 6. 14 tiny new (or 2 or 3 larger) carrots 1 cup sweet new peas 2 cups tiny snap beans (or larger beans cut into 2-inch pieces) 3 sweet new onions, chopped 2 cups tiniest new potatoes (or larger potatoes, cubed) 1 small head cauliflower, broken in small florets 1 or two handfuls of baby spinach leaves 1 Tbs sugar 1 tsp salt 2 Tbs flour 4 cups milk (or for an elegant version, half-and-half cream) 2 Tbs butter chopped parsley (when dill is available, we add snipped dill along with the parsley)

Clean carrots (cut large carrots into 2-inch sticks and quarter them lengthwise). Scrub and clean vegetables as necessary. Cut larger vegetables, if used, into pieces as directed. Put vegetables (except the spinach leaves) in soup pot and add boiling water just to cover. Cook for 5 minutes or until almost tender. In another pot, combine the sugar, salt, flour, and milk; bring to boil. Pour into the pot of vegetables and add the spinach leaves; simmer for 10 minutes. Pour in soup tureen, dot with butter, garnish with parsley (and dill!), serve hot!

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2 cup milk 2 Tbs all-purpose flour 1/4 cup whipping cream 1 1/2 tsp salt 1/8 tsp pepper Snipped dill weed or parsley

Finnish Summer Vegetable Soup 2 (Keskeitto)

Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch. 2 cup water 2 small carrots, sliced 1 medium potato, cubed 3/4 cup fresh or frozen green peas 1 cup cut fresh or frozen green beans 1/4 small cauliflower, separated into florets 2 oz. fresh spinach, cut up (2 cups) 1. Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes. 2. Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute. 3. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

Turnip Casserole (Finnish)

5-6 rutabagas (sliced) 1/2 cup bread crumbs 1/2 cup cream butter, salt, 2 tsp sugar, pepper

Slice really thin; grease bottom of kettle. Add rutabagas with enough water just to cover them. Boil gently until soft (Kalevi says 2 to 3 hours). Stir occasionally. Cook until water is almost all gone and rutabagas are very tender; drain remaining water. Mash in mixer. The finer the better. Put 1/2 cup bread crumbs in 1/2 cup cream; let stand a few moments, then add dash of white pepper, a little nokare of butter, 2 teaspoon sugar and about the same of salt. Mix all up together with mashed turnips (rutabagas). Pour mixture into a greased casserole dish and put little slivers of butter on top. Bake in oven (380 degrees) until it starts bubbling well. Then reduce heat to about 210-300 degrees, and continue baking until top is golden brown in the center and dark brown at the edges. Total baking time at least 1 1/2 hours. Serve with your Christmas Eve ham.

Whipped Pudding (Finnish)

Ilmapuuro or Air Pudding It is amazing how this pudding whips up into two or three times its original volume. The favorite flavor in Finland is ligonberry, but you can use cranberry or any other tart fruit juices. This should be eaten the same day it is made. 3 cups fruit juice 1/2 cup uncooked Cream of Wheat (instant or quick) 1/2 cup sugar lemon juice

Heat the juice to boiling and sprinkle in the cream of wheat. Stir quickly to prevent lumping and cook slowly for about 5-6 minutes, or until the cream of wheat is done. Pour into the large bowl of your electric mixer and whip at highest speed until very light colored, creamy, and fluffy (this takes about 20 minutes). Sweeten to taste. If you are using a non-tart juice such as raspberry, strawberry, or apple, add lemon juice to taste. Serve with rich milk or cream. Serves 4 to 6.

Blend of Pottage
Raija Nyborgs method.
4 cups cranberry juice, sweetened 1/2 cup instant or quick Cream of Wheat dash of salt

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Bring cranberry juice to boil. Quickly stir in cream of wheat, stirring well. Let boil for 3-4 minutes. Take off heat. Cover and let stand 4-5 minutes. Pour into large bowl. Set bowl in cold water in dishpan to cool. With electric beater, beat at high speed till fluffy and light pink in colorat least 10 minutes. (The mixture more than doubles in volume) Chill for about an hour. Serve with cold milk (and sugar sprinkled on top.) You may use fresh or frozen cranberries, when available. 1 pound cranberries and 5 cups water: bring to boil and boil for about 15 minutes. Strain and sweeten juice quite sweet. Measure juice and follow directions above. (Always use 1/4 cup Cream of Wheat to 2 cups sweetened juice.)

Guatemala
Chismol or Chirmol (Fresh Salsa a la EstradaGuatemalan)
whole tomatoes 1 small onion juice of 2 or 3 lemons cilantr o 1-2 Anaheim chilies or 1/2 Serrano Grill (no substitute!) whole tomatoes until soft remove peel. Blend very well. Add onion, chopped fine, lemon juice, washed and finely chopped cilantro (1 bunch, or to taste), and chopped chilies. Mix well. Serve with barbecued and grilled meats.

Caldo de Res (Beef Soup) Guatemalan

Abel says recipe makes 4 to 5 servingsKarin adds or 100. Often when the Estradas make this because of its abundanceit becomes an opportunity to invite a crowd of hungry people over to share. Be warned: Caldo de Res aficionados prefer quart-sized individual soup bowls for this hearty meal. rack of ribs (beef) stew meat (family size) 5-6 potatoes 4-5 carrots 1 onion 1. Place meat in large stock pot (20 quart) with water to equal 4 times the amount of meat used. (Fills pot half to three quarters full). Boil meat/ribs until tender (about 3 hours). Optional: to remove unwanted fat, boil 1 1/2 hours; turn off heat. Fat that rises to the top can be scooped off the surface. Resume cooking until meat is tender. 2. While meat is cooking, prepare vegetables. Peel and cut carrots, wash and quarter unpeeled potatoes, cut onion in half, cut tomatoes in half, cut full ears of corn in thirds (or use frozen coblets). Add these vegetables at about 2 1/2 hour point, together with the Knorrs consomm or bouillon (about 1/3 cup, roughly) 3. Cook until vegetables are soft (about 30 minutes). 4. Cut cabbage in half. Add to soup pot either 1 or both halves (to taste) and the washed cilantro the final 15 minutes of cooking time. 5. Prepare Grandma Estradas Rice 6. To serve: remove cabbage whole to a serving bowl. Remove and discard cilantro. 7. Place rice in each soup bowl. Guests serve themselves, choosing whichever vegetables, meat and broth they want. 5 million corn coblets, or as desired 1 head cabbage 3-4 tomatoes 1 bunch cilantro Knorrs chicken or beef bouillon/consomm salt to taste 1 recipe Grandma Estradas Rice avocados

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8. Must be served with Grandma Estradas Rice and avocados on the side.

Grandma Estradas Rice

1-2 carrots 1/4 - 1/2 small onion (optional) butt er 2 cups rice 4 cups water chicken bouillon, a lot

Shred carrots using finest shred; chop onion. Melt butter in large pan or kettle. Add vegetables and chicken bouillon (Karin says: 1/4 cup); saut. Add water and rice. Bring all to boil. Reduce heat to simmer, cover and continue to cook (about 20 minutes) until rice is tender. Fluff with fork.

Guacamole a la Estrada (Guatemalan)

3 large avocados onion, chopped lemon juice salt to taste 1. Cut avocados in half, scoop out meat, and mash. (use 6 if small). Mix with lemon juice and finely chopped onion. (Abel likes more onion1 medium per 2 avocados, Karin lessabout 1/4 onion). Season with salt to taste. 2. Rule of thumb: use 1 med onion (or less to taste) per 2 avocados Juice of 1/3 lemon per avocado, or more to taste (Karin says they always use MORE) 3. Hint: Karin says if you put the avocado seed in the guacamole, it will not turn dark as quickly.

Guatemalan Carne Asada (Barbecued Meat)

meat* of choice 1/2 cup oil 2 cloves garlic 1 onion soy sauce Worcestershire sauce pineapple juice salt and pepper

1. Place serving size portions of meat* (sliced thinyour choice: top sirloin, round steak, chuck steak, Carne Asada) in Ziploc bag or other air-tight container and add oil. 2. Chop garlic fine. Slice onion and separate into rings; add vegetables to meat in bag. Pour in pineapple juicea little more than the amount of oil (can also use orange juice or even coke), use whatever you have. Add three shakes each of soy and Worcestershire sauce. Close bag or cover container tightly. Marinate overnight (best) or at least 1 hour. Remove meat from marinade (discard marinade). 3. Grill to desired degree of doneness. Serve with Grandma Estradas Rice.

Pico de Gallo (Guatemalan)

8 tomato es Chop tomatoes, onion, cilantro and chilies. Mix with lemon juice, adding salt to taste. Serve with chips, grilled steaks, etc. 1/2 large onion juice of 2 or 3 lemons 1-2 bunches cilantro 1 -2 Anaheim chilies some salt

Tostados (Guatemalan)
Tostados (ready made) or corn tortillas deep fried: heat 1/2 cup oil in frying pan.

1. Fry one at a time until fried crisp but not as hard taco shells) 2. Layer tostados with guacamole, refried beans, and top with crumbled Mexican cheese Queso Fresco (find in dairy section by Mexican foods). Plan 4 or 5 tostados per person when used as a meal.

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Jamaica
We watched Mark cook Jerk Chicken for us one day; he opened spices, smelled them, decided whether or not to use this one or that, and put a bit of this and that in the marinade. The result was great, but we had no idea how to duplicate it, so we began looking for recipes. We offer a small collection of Jerk recipes representing our newly-acquired taste for jerk cooking.

Jamaican Jerk Cooking

Notes on a few key Jamaican Jerk & Ingredients

Many attribute the jerk process to the islands native people, the Arawak Indians, who slow-cooked heavily spiced meats in deep pits lined with stones and wood. Prior to cooking, the meats were pierced, or jerked, to help infuse the meats with spices and let the heat escape without compromising moisture or tenderness. This preparation derives its heat and much of its distinctive flavor from the Scotch bonnet pepper, one of the hottest varieties in the world. Its attractive squat shape and lively colors, which range from green to gold to red, disguise the Scotch bonnets potencyuse sparingly and with a bit of care. For best results, cook jerk chicken on an outdoor grill or in a stovetop grill pan. Jerk marinade can also be used on pork, beef, and fish. (from Martha Stewart) Pimento, or Allspice: Allspice is the fruit of the pimento tree which grows wild in the Caribbean. When Spanish explorers came across the berries, they named the spice pimento, because the dried allspice looks like large peppercorns. (Botanists named the tree Pimenta officinalis. In Jamaica what is called pimento is what we call allspice. Allspice is one of the key ingredients in jerk flavorings. Imported Jamaican allspice is more pungent, with the oil content higher than of that grown elsewhere. Hot Peppers: Jamaicans like foods spicy hot. The heat comes from two peppers they like to use; Scotch bonnet (a flavorful thick-skinned round pepper which can be red, yellow, or green); and bird peppersa bad, bad pepper. We have not found Scotch bonnet peppers in Utah, but are advised that an almost identical pepper called the habeero, raised primarily in Mexico, will do as a substitute. We have found this pepper in our supermarkets here. Many recipes call for using the pepper whole and removing it after the dish is cooked. In this way, the rood gets the flavor from the pepper without the heat. Tamarind (the pulp of the seedpod of the 30-foot-tall tamarind tree) is used to flavor drinks and condiments and is a key ingredient in Worcestershire sauce. Jamaican ginger is pungent and robust, and lighter and fresher in flavor than the ginger root used in much Chinese cooking.

Jerk Rub [Paste]

Pastes made of spices, herbs, and onions are the authentic jerk flavoring method. Rub the paste into the uncooked meat. This is medium-hot paste. Heat can be added by adding more peppers or hot pepper sauce. Removing the seeds and membranes from the peppers before grinding them can decrease heat. Scotch bonnet or habeero peppers are preferred; jalapeo or serrano peppers (milder) can be substituted, but not the same thing! 1 onion 1/2 cup scallion 2 tsp fresh thyme 2 tsp salt 1 tsp allspice 1/4 tsp nutmeg Finely chop onion and scallions. Grind hot peppers. Mix together all ingredients to make a paste. A food processor fitted with steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month. Makes about 1 cup. Jamaican Jerk Cooking by Helen Willinksy, 14 1/2 tsp cinnamon 4-6 hot peppers 1 tsp black pepper

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1 Tbs paprika 1 tsp ground red pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1/4 tsp black pepper The Meades

Jerk Rub, Simple

4 Tbs ground allspice 1 Tbs dried thyme

Mix all ingredients. Rub on chicken, beef or pork. Bake or bar-b-que.

Jerk Marinade [semi-liquid]

This marinade is more liquid than paste, but not as liquid as most marinades. The flavor of the marinade may seem harsh, but the flavors will all blend and mellow as meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes from the peppers before grinding them. 1 onion 1/2 cup scallion 2 tsp fresh thyme 1 tsp salt 2 tsp sugar 1 tsp allspice 1/2 tsp nutmeg 1/2 tsp cinnamon 1 hot pepper 1 tsp black pepper 3 Tbs soy sauce 1 Tbs oil 1 Tbs white vinegar

Mix together all ingredients in a food processor fitted with steel blade. Marinade is excellent for chicken, beef, or pork. Store leftovers in the refrigerator in a tightly closed jar for about a month. Makes about 1 1/2 cups. Jamaican Jerk Cooking by Helen Willinksy, 15

Jerk Seasoning [dry]

This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. It does not have quite as strong a flavor as the rub and marinade. To increase the heat, add more cayenne. 1 Tbs onion flakes 1 Tbs onion powder 2 tsp ground thyme Mix together all ingredients together. Store leftovers in tightly closed glass jar. Makes 5 tablespoons. Jamaican Jerk Cooking by Helen Willinksy, 16 2 tsp salt 1 tsp allspice 1/4 tsp nutmeg 1/4 tsp cinnamon 2 tsp sugar 1 tsp coarsely ground black pepper 1 tsp cayenne pepper 2 tsp cried chives or green onions

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Island Jerk Seasoning
1 Tbs crushed whole allspice 1/4 tsp ground nutmeg 1 tsp ground cinnamon 12 green onions, chopped 12 jalapeno peppers, halved, w/seeds adds heat! 1/3 cup red wine vinegar 2 Tbs vegetable oil 1 Tbs salt 1 tsp coarse ground pepper 2 Tbs soy sauce extra hot pepper sauce, if desired

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Combine all the ingredients in food processor with blade. Process until blended but still has texture. Use immediately or store in refrigerator, covered, for up to two weeks. Makes approximately one cup.

Jerk Marinadefor Chicken

1 Tbs ground allspice 1 Tbs dried thyme 1 1/2 tsp cayenne pepper 1 1/2 tsp freshly gr black pepper 1 1/2 tsp ground sage 3/4 tsp ground nutmeg 3/4 tsp " cinnamon 2 Tbs salt 2 Tbs garlic powder 1 Tbs sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice juice of 1 lime 1 Scotch Bonnet pepper 1 cup chopped white onion 3 green onions, finely chopped 4 chicken breasts (6 to 8 oz each) trimmed of fat

1. Seed and finely chop Scotch Bonnet pepper HOT!. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. 2. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. 3. Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Personally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices. From: Wendy Lockman

Jerk Chicken, Grilled

1 lb skinless chicken breast 1 Tbs Dijon mustard halves 2 Tbs lemon juice 2 Tbs lime juice jalapeno pepper, seeded & chopped 10 milliliters garlic, finely chopped 2 tsp instant chicken bouillon ( 2 cubes) 1/2 tsp ground cumin 1/4 tsp dried thyme leaves

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In shallow dish or plastic bag, combine 3 Tbs water and all ingredients except chicken. Add chicken, coating well with marinade. Cover dish or seal bag; marinate in refrigerator 4 hours or overnight. Prepare outdoor grill or preheat broiler. Remove chicken from marinade; pour marinade into small saucepan and bring to a boil. Grill or broil chicken 15 to 20 minutes, turning occasionally and basting frequently with marinade. Serve hot. Makes 4 servings. Prep Time: about 5 minutes. Marinating Time: about 4 hours or longer. Cooking Time: about 15 minutes. From: The Meades

Jerk Chicken Wings

18 chicken wings, trimmed 1 onion, chopped 2/3 cup scallions, chopped 2 garlic cloves 1/2 tsp thyme, crumbled 1 1/2 tsp salt 1 1/2 tsp ground allspice 1/4 tsp nutmeg, grated Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through. From: John F. Clay 1/2 tsp cinnamon 1/4 cup jalapeno pepper, minced tsp black pepper 6 drops Tabasco sauce 2 Tbs soy sauce 1/4 cup vegetable oil

Jerk or Caribbean Rub

6 Tbs garlic, minced 2 Tbs allspice 6 Tbs onion, minced 6 Tbs dried minced onion 1 Tbs dried ground chipotle 2 Tbs Hungarian paprika From GRILLIN & CHILLIN SHOW #GR3620 2 Tbs brown sugar 4 1/2 tsp minced fresh thyme 4 1/2 tsp cinnamon 1 1/2 tsp nutmeg 1/2 tsp ground habanera 2 lemons, zest of

Mix all ingredients. Rub on chicken, beef or pork. Bake or bar-b-que.

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Rice and PeasMarks Favorite

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Rice and peas is a staple of Jamaican diet. It is a very popular dish throughout the Caribbeanperhaps because eating rice with hot foods helps to tame the fire. In Jamaica the peas used are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. All recipes for rice and peas are more or less the same. This one works well and meets with Marks approval. 1 16-oz can kidney beans 3 cups water 1 clove garlic salt 2 cups coconut milk fresh ground pepper Crush garlic clove. Drain beans (can use other canned small red beans), and combine with 3 cups water. Bring beans, garlic, and salt to boil, reduce heat, and simmer 5 minutes over medium heat. Add coconut milk, freshly ground pepper to taste, scallion, thyme, and Scotch bonnet pepper (be careful to keep pepper intact!). Some chop the scallion, but Mark says to leave it whole! Then add the rice and stir. Return to a boil, cover, reduce heat, and simmer for about 25 minutes, or until the liquids have been absorbed. Remove the pepper and the scallions and serve hot as a side dish. Note: to use dried red or kidney beans, use 1 1/2 cups dry beans. Cook dry beans, garlic, and salt in 4 cups water for about 2 hours over medium heat in covered pot. Then proceed as above. Marks notes: leave scallions whole; remove when time to serve. Leave pepper whole; remove at serving time. Use small red beans, either dry or canned, rather than kidney beans. Use fresh thyme if possible. Great with Jerk Chicken. Also good mixed with mashed potatoes and chicken gravy. 1 or 2 scallions 1 sprig fresh thyme 1 whole Scotch bonnet hot pepper 2 cups uncooked white rice

Rice and Peas #2

2 cups long grain white rice 1 can red kidney beans (about 2 cups) 11/2 cups coconut milk 2 1/2 cups water 1 small scotch bonnet pepper 1 stalk scallion 1 small onion 2 sprigs thym e 1/8 tsp. salt

1. In a pot, combine coconut milk, water and seasonings, bring to a boil. 2. Add rice, peas [beans], salt and stir. Add scotch bonnet pepper. 3. Cover and reduce heat, allow to simmer until grains are soft. Grace, Kennedy & Co., Ltd. 73 Harbour St., Kingston Jamaica, W.I Telephone #: (876) 922-3440-9 - Fax #: (876) 922-7567 E-mail: gracekitchens@gkco.com

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1 sliver garlic 1 stalk scallion or green onion, whole 2 1/4 cups rice (not brown rice; use regular white, basmati or Texmati for flavor) Black pepper Salt to taste.

Rice and Peas #3

1 cup dried red kidney beans 6 cups water 1 small can unsweetened coconut milk (look for it in Asian/Thai grocery stores of the supermarkets ethnic foods section; dont get the Coco Loco sweetened stuff that goes into drinks) 1 sprig fresh thyme or 1 tsp dried 1 whole Scotch Bonnet pepper, or 3 slices any hot pepper Soak beans overnight, rinse and place in a large pan with a tight lid. Add coconut milk, water and salt. Bring to a boil, reduce heat and let simmer until beans are tender, about 1-1/2 hours. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if theres not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. Add enough extra water to bring the liquid to about an inch over the rice, if necessary. Cover pan; bring to the boil again then reduce heat. Cook for about half an hour or until rice absorbs all the liquid and stirring separates the grains. Remove it from the heat and let it sit for 15 minutes. Stir it with a fork. Do Not Eat the chili pepper. Serves 6.

Coconut Milk
Crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above. Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife (or the dullest knife you have) to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily. Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer, Houston, Texas *** From Rons Recipe Database <ronamit@netvision.net.il> *** Or, cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.

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Switzerland
Braetzli (Swiss)
Christmas in my childhood home always included Braetzlies (a flat sugar cookie); my mother would stand for hours, it seemed, baking two cookies at a time using the stove-top Braetzli iron that had belonged to her mother, Annie Schmid Kunz. We now have in our family an electric version, but we miss the love that came with the cookies she made for us. A variety of recipes exist: Marthas, Mrs. Hirschis, Sylvias, Mrs. Rolands. We dont know which one mother used. I think she took the parts she liked from each one. Here are a few of the variations.

#1
1/2 pound sugar 1/2 pound butter 2 or 3 eggs try adding 2 Tbs cream pinch of salt 1 pound sifted flour flavoring (I remember lemon, anise, and vanilla)

#2
1 pounds flour 3 or 4 eggs 1 pound sugar 1 scant pound butter (worked together like pie dough) pinch of salt rind and juice of 1 lemon

#3
2 cups butter plus 1 square 4 cups sugar, heaping 6 or 7 eggs 1 1/2 tsp salt 2 large sifters flour (?how much is this???) 2 cups cream (with the note from someone: sometimes Ive used only 1 cup) 1 Tbs vanilla, or 1 Tbs lemon, or 1 tsp anise

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Braetzli by Donna E. Kennett

This may be the ONLY Braetzli recipe youll ever need. Donna uses butter instead of lard, & in her own words, she adds 2 eggs at a time (Ha!) She also doesnt sift the flour, and sends this recipe with love. FULL RECIPE lard, about the size of a sq of butter 1 # butter 4 heaping measuring cups sugar 1 1/2 tsp salt 2 cups whipping cream 8 eggs (add one at a time) 1314 cups flour (enough to make a soft dough) 1.5 oz bottle orange peel (Shilling) HALF RECIPE 1/2 square 1/2 # butter 2 heaping measuring cups sugar 3/4 tsp salt 1 cup whipping cream 4 eggs 67 cups flour half of 1.5 oz bottle orange peel

Leny Kunz
From our Swiss relative, Leny Kunz. Kalevi met her when he was in Switzerland with my family on tour. It was on this trip that he obtained our new-fangled electric Braetzli iron. We vary the flavoring with vanilla or anise, as my mother did. 1/2 pound + 2 tsp butter 1 1/4 cups sugar pinch of salt 4 eggs rind of ONE lemon 4 cups flour 1. Cream the butter. Then add salt and sugar alternately with eggs. Add the flour and rind of one lemon and beat. 2. Let stand for 30 minutes. 3. Form tiny ballsabout the size of 1/2 walnut. 4. Place 4 balls on the hot iron for a short time. Remove to a rack for flat Braetzli or place inside a small glass for curved Braetzli. Cool.

Knee Patches (Swiss)

When mother (Grandma Steckler) made these, she would make bushel baskets full! Each basket was lined with dazzling white dish towels, and the large, very light, very fragile knee patches would be placed carefully in. When company would come, out would come the basket. They were a Christmas treat, and I remember them always being in the company of bratzlies and wekka. Her recipe just records: (Mothers from Sylvia) 14 eggs 1/2 pt cream salt flour to make dough to roll & cut & stretch and fry in hot fat

The name translated as Knee Patches comes from the fact that bakers would roll the dough as thin as possible, and then stretch it further over his [her] aproned knee to get it so thin you could almost see through it. (This takes patience!)

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Knee Patches
Fortunately, my cousin, Deltha, developed a recipe that we can follow: 2 Tbs cream 1 Tbs sugar 1 tsp salt 4 eggs 2 1/2 cups unsifted flour

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Mix; let stand 20 minutes before rolling. Roll in log. Cut in 24 slices. Roll each slice thin (the thinner the better!) and fry in Wesson oil. (Dust with sugar, cinnamon optional. Store in bushel baskets, but not for long!) (Aunt Sylvias new recipe from cousin Deltha)

Kneepatches Chnbltz
Fasnachtskchlein (Carnival cookies) - also known as Chnbltz (knee cookies) - are traditional cookies served during carnival season. Carnival festivities usually take place in February throughout Switzerland. Some towns are very famous for their carnival parades, the most famous takes place in Basel city. Carnival in Switzerland is similar to Mardi Gras in the USA. Ingredients for 12 cookies: [See Paul Nielsens comments under the Wekka item.] 200 g (7 oz) white flour 1 tsp of salt 2 eggs 3 Tbs of cream 3/4-1 kg (26-35 oz) coconut fat or deepfrying oil Some confectioners sugar Put flour on a table or in bowl. Add salt. Add eggs and cream, mix well. Knead until the dough is soft and even. Rinse a bowl with hot water, cover the dough with the bowl and leave it alone for about 30 minutes. 6. Cut dough in 12 pieces of the same size. 1. 2. 3. 4. 5. 7. Cover table with flour and roll the pieces of dough as thin as possible. You may use your knee as shown on the picture below therefore the name knee cookie. 8. Remove the flour thats left over. 9. Heat the coconut fat or deep-frying oil in a pan to 180C (355F). 10. Put dough in pan, form a rosette. 11. Fry on both sides until the cookies are yellow. 12. Drip off the fat or oil 13. Spread confectioners sugar evenly over the cookies

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A modern recipe for knee patches. Very interesting to learn methods of frying the pastry.

Pears and Mashed Potatoes (Swiss) Birre und Stock

Our Swiss Grandmother Annie Schmid Kunz made for us a dish of applesauce, mashed potatoes and whipped cream. Weve not found an authentic Swiss recipe for that dish, but we think it may be a variation of this one. If an overnight frost freezes the apple and pour blossoms on the trees in Thurgau, there won't be much left for the fruit growers to do for the rest of the year. From this region around Lake Constance comes this rather unusual looking but very tasty recipe. Cider is very important in this region. As an old-time Thurgauer says: It is worse to be without hard cider than to be homesick! 2 pounds potatoes 3 pounds pears 3 cups water 1/2 cup white wine 3/4 cup sugar 1 cinnamon stick grated rind of one lemon 1 clove, whole 1 1/2 Tbs butter

Prepare mashed potatoes from the 2 pounds potatoes. Scrub pears, quarter, remove cores, stems and blossom ends. Add water, wine, sugar, cinnamon stick, lemon peel and clove to a pan and slowly cook the pears till juice begins to thicken. Before serving, alternatively put in a serving bowl a layer of hot, freshly made mashed potatoes, then a lawyer of hot pears, covered with 3 spoons full of the pear syrup. Then another layer of potatoes and pears, until everything is used up. The top layer should be mashed potatoes. Top with hot browned butter. Serve with the traditional cafe au lait. Or make a bigger meal of it by serving it with braised meat Culinary Excursion through Switzerland. 1985/1988 Siglock Edition, D-7118 Kunzelsau. Printed in Germany. p 68

Rsti rushty (Swiss) Fried Potatoes

If ever there was a family dish this is it! As rice is to the Orient, as poi to the Polynesians, or Finnish pancakes to the Rasi-Koskinens, so rushty is to the Kunz familymy family. Our grandmother and the girls would make it in enormous quantities. Every meal (not only breakfast) could include this wonderful food. A travel brochure proclaims: rschti, the golden light Swiss version of hashbrownsa regional specialty of Zurich. Of course, Grandma Annie Schmid Kunz was from Zurich; she ought to know! Thanks to cousin Donna Eschler Kennett for the Rushty instructions.

Rushty as Grandma Kunz taught the Eschler girls

Melt generous amount of butter in skillet. Just as it is turning brown add preboiled and shredded potatoes. Add Schnittlogh (chives) if you like. When browned on bottom turn once only and brown as desired. Salt and pepper to taste. (See The Zen of Swiss Fried Potatoes in Musings at the end of book)

Rsti
2 pounds potatoes, boiled in the skins 1. Peel and shred potatoes (special rsti shredders are available!) or slice by hand. Sprinkle salt over potatoes. Mix. Heat shortening in skillet. Add potatoes and brown about 30 minutes over low heat while turning occasionally with a spatula. Toward end of frying time compress the potatoes into a solid mass with the spatula and continue to fry until a firm crust has formed. Shake loose or use spatula, turn onto rsti plate. There are, of course, many variations and refinements to this basic recipe, and nearly 1 Tbs salt. 3-4 Tbs shortening

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every canton has its own special rsti. They make a good side-dish for many meals as well as an excellent main course with a salad.

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Fried Potatoes a la BernBerner Rsti

2 pounds potatoes, boiled in their skins 1 tsp salt 1. Peel potatoes, grate and mix with salt. Heat butter and lard in a skillet. Add bacon and potatoes and brown lightly on all sides. turning occasionally. Compress into a solid mass and cover with lid or rsti plate. Bake 20 minutes over law heat. Then pour milk over potatoes, cover and bake ten minutes more. Turn onto plate and serve. Note: Rsti from Bern are probably the most famous of these fried potatoes. But nearly every canton has its special way of making them and claims theirs are the best. A short selection: Basel-with plenty of onion rings; Appenzell-with elbow macaroni, bacon, Ticino-with diced bacon and rosemary; Appenzeller cheese; Zurich-with chopped onion and caraway; Uri-with Bergkase, onions, coffee; Glarus-with Schabziger cheese; Western Switzerland-with bacon, tomatoes, paprika, Gruyere 2 Tbs butter 2 Tbs lard 1/4 cup diced bacon 2 Tbs milk

Cheese RstiKsersti
A rsti (fried potatoes) is worth its plate! Around Bern, pottery making has a long tradition. Especially pretty rsti plates are made primarily in the workshops in Langnau and Heimberg-ornamental decors and motifs from nature and everyday life are typical. Often old wisdoms and religious proverbs as well as charming and witty jokes are found on the plates, for example. When our maid is done-she eats the meat and we the bone. Cheese rsti exists in other cantons, of course, especially in Uri, Appenzell, in Valais and in Fribourg, wherever cheese making enjoys a particularly long tradition. 2 pounds potatoes, boiled in their skins 1 1/2 Tbs butter 1/2 cup diced bacon and/or sliced onion 2 oz sliced Gruyere (5-6 slices)

Peel and shred boiled potatoes. Heat butter in skillet, add potatoes, diced bacon and/or onions and sprinkle with salt. When a crust begins to form on the bottom, turn the rsti, top with cheese slices and press down. Cover tightly so that the cheese will melt nicely and bake until golden brown. Serve onto a plate. Cheese rsti goes especially well with bratwurst (fried sausage) and browned onions rings. Such a hearty cheese rsti can make an exciting meal of its own if served with a lot of green salad and wine or beer, or, if you prefer, cafe au lait. p. 112

Swiss Easter Eggs as Libby Eschler did them

Cousin Donna Eschler Kennett wrote down the instructions as she remembers them from her mother. Have ready about a 10 x10 inch square of newspaper for each egg. (Any type of paper will work; newspaper was readily available and cheap.) In a good sized kettle put the dry brownyellow onion skins that fall off the onions (all sizes and shapes), coffee grounds, and a gutz of vinegar. (You may need to save those dry onion skins all year to have enough by Easter; if you dont have enough, and do have friendly grocer, you may be able to get a sack full from his produce department.) Barely cover all with water and kind of mix it up. Using clean raw eggs, cover each egg completely with a generous layer of the soaked onion peel and coffee grounds mixture. Wrap each onion-skin covered egg individually in a square of newspaper and just put some string around it to hold it together. Place these egg pkgs in a large kettle. Cover the newspaper-wrapped eggs completely with water. Bring to a boil slowly and boil until hard

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cooked. (Cooking time depends on how long it takes to hard boil eggs at your elevation; if egg pkgs float on top of water, you may want to cover the pan, as there have been some reports that the eggs did not fully cook in the usual length of time; covering the pan should help with that problem.) Remove from kettle. After you remove the wrappings, dry the eggs and lightly grease them so that they shine.
NOTE: I tried this method using plastic wrap [such as Saran] in place of the newspaper to hold the onion

skins in place. It worked well when the plastic wrap was wrapped very tightly around the egg package.

Wekka (Swiss Braided Bread)

All we know about Wekka
Notes from Paul Nielsen on our wonderful Swiss bread: Wekka or weccaboth are wrong. the correct high-German version is weggen; in dialect the last letter is usually dropped and it therefore becomes wegge (pronounced, however, more or less like our two wrong versions were written!) Weggen bread is still found in specialized bakeries in the Zurich region. and weggli (which you probably recognize as being the same root word with the li ending of the diminutive form) is the name of the rolls which are known by that name throughout all of Switzerland. Literally, it simply means little weggen. The double kk or cc is, at the most, also only phonetic, but definitely not really Swiss.

What we know about Knee Patches

Paul writes: I don't immediately recognize for-warn-e-hooch-ly but Im still asking around amongst my friends and acquaintances, a number of whom are keenly surprised to learn that American-Swiss people care about such old details! When uncle George was here on one occasion many years ago, we had fasnachtschuecheli and he immediately recognized them as being something which his mother (my grandma [Aunt Greet) had made. He also said she called them chne bl tzeli because of having stretched them so thin over the knee. I remember him thinking that the good ones I had bought here were not nearly as good as the ones grandma made because hers were much thinner and finer than what he thought was very thick and heavy-crusted. Certainly carnival is the correct word for fasnachtIm still not at all keen on using cookie for ch echeli because somehow to me that will always be a kind of cake, or pie, but (therefore ???) hardly a cookie. I assume pastry is too general a term in English, particularly for deep-fried baking. Obviously, I don't know my kitchen language any more!!! From the phonetic name you recall, it's obvious to me that the latter half is definitely for ch echeli and I can't help but wonder if that first part doesn't indeed have a direct tie to fasnacht (meaning carnival, in the mardi gras sense). Ill keep my eyes and ears open and let you know if I learn anything new.

Grandma Stecklers Wekka recipe

This is 1/2 recipe of Grandma Stecklers. Most of what we know about how to do this bread is from our memory of how she did it. 2 cups milk 2 cubes butter 1/2 cup sugar 1 1/2 tsp salt 1 Tbs yeast (in 1 cup potato water) 4 eggs 8-10 cups flour

SWISS BREAD 4 November 1996 Lila Mae Johnson of Midway, Utah in Wasatch County makes 6 or more loaves of Swiss bread daily for a local restaurant. During Midway's Swiss Days each year the town folk will make and sell over 1500 loaves of bread. This recipe is 1/2 of the original size and will make 3 loaves.

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1 1/2 cups milk, scalded 1/2 cup shortening 1 1/2 cups warm water 1/2 cup sugar 1 Tbs salt 2 eggs, beaten 7 cups flour, about 1 pkg active dry yeast

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1. Scald milk, add shortening and cool to lukewarm. Combine milk with water, sugar, salt, eggs, 3 cups flour and yeast. Beat until elastic. Set side and allow to rest about 20 minutes. Continue to mix in enough more flour until dough is stiff enough to handle - it may feel just a bit sticky. On a lightly floured surface, knead dough until smooth and elastic and small air bubbles form just under the surface of the dough. Place dough in greased or oiled bowl and let rise until double in bulk. 2. Punch down or knead out excess air. Divide dough into 3 loaves. Divide each loaf into 2 equal portions. Roll each proportion into a 12-15 inch long rope. 3. To Braid. Place one dough rope over other rope to form a plus sign or cross. Take top of cross and fold top over vertical rope so all ends of rope are facing you. Work from left to right. Take left strand and weave under and over other 3 stands, lay strand down on far right. Pick up next far left strand and weave under and over other 3 strands. Continue to weave to end. 4. Carefully fold ends of dough under loaf and place in greased standard loaf pan. Cover and allow to rise until double in bulk. (Bread may be brushed with beaten egg to make a shiny surface, if desired.) Bake

Zopf (Bread) Weggen, Wegge, known to us as Wecca or Wekka

Ingredients for 2 bread, about 800 gr (1.76 pounds) each: 1 kg (2.2 pounds) white flour 1 teaspoon salt 20 to 30 gr (0.7 to 1 oz) yeast, broken in small pieces 1 tsp sugar 1. Mix flour and salt in a bowl, add yeast, sugar, butter and milk, knead to a soft dough. Needs about 10 minutes by hand, 4 to 5 minutes when using a machine. Cover and let grow for about one hour until size has doubled. 2. Cut dough in two or four pieces of the same size. Weave as shown below. 3. Put bread on a sheet metal, covered with backing paper, sweep with water. Let grow again for about 30 to 60 minutes. 4. Before baking, sweep with the yellow of an egg. 5. Bake for about 45 to 55 minutes in the lower part of the pre-heated oven at about 200 degree Celsius (400 degree Fahrenheit). Serve within 2 to 3 days. http://www.about.ch/culture/food/zopf.htm A newspaper recipe from Swiss Days in Midway teaches us a method of BRAIDING. at 350 degrees for 30-35 minutes. 125 gr (4.4 oz) butter, soft 6.5 to 7dl (0.7 to 0.75 quarts) milk 1 yellow of an egg, diluted

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The easier way is to use two pieces of dough, a more difficult way requires 4 pieces. Cut dough in two pieces of the same size. Twiddle each to an approx. 60 cm (24 inches) long roll, thinner towards the ends. Cross in the center as shown above. Put top right end to left low and low left end to top right, again as shown above. Then put top left end to right below and low right end to top left. Continue until no more dough is left. Press ends and put below bread.

Zopf [wekka] made out of two pieces of dough 5

Cut dough in four pieces of the same size. Twiddle each to an approx. 30 cm (12 inches) long roll. Put ends together as shown above on the very left. Put the first roll on the left across the second roll on the right, again as shown above. Then put the first roll on the right across the second roll on the left. Continue until no more dough is left. Press ends together and put below bread.

Zopf [wekka] made out of four pieces of dough 5

Cabbis dne, Swiss cabbage pie

(When I read Uncle Robert Schmids Journal # 66: Thurs. Oct. 3, 1957 Myrtle brought us a treat of Cabbis dne, like her Mother and my Mother used to make. We enjoyed it very much, I remembered this dish. I didnt remember how to make it and called cousin Donna Eschler Kennett ; she shared what she wrote down from her mothers instructions. 1. Pie crust 2. Shred cabbage fine (or chop) 3. Put in sauce pan. Add cream and a dab of butter, salt and pepper. 4. Bring to a boil. Cook a little while. 5. Pour into crust (or onto crust) and bake until crust is done.

Cabbage Tart Recipe

kind of like a cabbage quiche. Very tasty - don't let the 'cabbage' put you off.

Pastry
1 1/2 cups all-purpose flour 3/4 tsp salt 1/2 cup cold butter, cut into bits 2 large egg yolks, beaten lightly with 2 tblsps ice water

Blend of Pottage
Filling
1 lb cabbage, cored & cut into 1/4 inch strips 1 Tbs butter 2 large eggs 1 large egg yolk 1/4 cup grated swiss cheese or gouda cheese 1/4 cup sour cream 1/2 tsp salt 1/8 tsp pepper 1/4 cup heavy cream

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1 tsp caraway seeds

1. For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal. 2. Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough. 3. Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour. 4. Roll dough out to 1/8 inch thick round on lightly-floured surface. 5. Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge 1/4 inch above the rim. 6. Prick bottom of shell lightly with fork and chill shell for 30 minutes. 7. Line with foil and fill with pie weights or dry beans. 8. Preheat oven to 400F and back pastry in lower third of oven for 10 minutes. 9. Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden. 10. Let it cool. 11. In boiling, salted water, boil cabbage for 5 minutes, or until it is tender. 12. Drain and refresh, squeezing out excess liquid. 13. In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste. 14. Transfer to a bowl and let cool. 15. Preheat oven to 350F and position rack in center of oven. 16. In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream. 17. Spoon cabbage into shell and sprinkle with caraway seeds. 18. Ladle cream mixture over it and sprinkle with cheese. 19. Bake tart for 30 minutes or until just set. 20. Let cool 10 minutes and remove rim. 21. Serve warm or at room temperature.

Skillet and Stove-Top Dishes

Cooked in one panquickly! Who could ask for more?

The basics of skillet cooking are simple. Use a heavy-bottomed pan that heats evenly, is roomy enough to hold all the ingredients without crowding. Combine foods. In casseroles, most recipes call for meat or fish or cheese, plus a pasta, rice or potatoes and a sauce.

112

 MAIN DISHES BEEF, PORK & POULTRY PRESERVING/PICKLING

12 Main Dishes
Egg Foo Yung
3 eggs 1/2 cup diced shrimp, crab meat or lobster 1 cup drained bean sprouts, fresh or canned 3 green onions, sliced thin salt and pepper to taste 1 Tbs peanut oil 1. Put eggs in a bowl and beat well.. Add remaining ingredients to beaten eggs. 2. Heat a heavy frying pan with 1 Tbs peanut oil. 3. Cook the egg mixture by tablespoonfuls in the hot oil. Add more oil as needed. Brown on both sides. Keep hot until all are cooked. Serve with Chinese Gravy or soy sauce. Serves 3. 4. To vary: use chicken, ham or lean meat, finely cut celery, add one half cup water chestnuts or mushrooms. Cecilia Evans

Chinese Gravy
1 cup chicken broth 1 tsp sugar 1 tsp soy sauce 1/4 tsp MSG 1 Tbs cornstarch, mixed with a little water Salt Pepper

Mix all & cook and stir over low heat until thick. Add salt and pepper to taste

Egg Foo Yung notes

1. A winning method calls for briefly sauting the vegetables before adding the eggs over them and letting the concoction fry firm and crisp without having to push it about, which gives it that scrambled look and feel. 2. For a more authentic Asian flavor, more recent recipes reach for sesame seed or roasted peanut oil, which adds a savory depth of flavor. 3. Another trick to tasty egg foo yung is the ratio of vegetables to eggs. Too much egg and you have a breakfast dish; too little and you have a mess. Figure about two eggs per person. 4. This dish can be made as several small servings or fried all at once in a large skillet. The smaller patties can be easier to maneuver out of the pan. It is best to prepare the gravy first.

Ginger Mustard Sauce for Egg Foo Yung

1 cup mayonnaise 3 Tbs spicy mustard 1/4 cup lemon juice 1/8 tsp stevia (or sweetener of choice) 1 tsp dry ginger

Main Dishes
Fondue

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Once a trend in the 60s, fondues are back, with some great new tastes. These two recipes are, however, variations of our favorite one in the 60s. (See Fondue, Desserts for sweet fondues.)

Swiss Cheese Fondue

1 # grated Swiss cheese 3 Tbs cornstarch 1/2 tsp salt 1/4 tsp white pepper 1/4 tsp nutmeg 2 cups buttermilk

Heat 2 cups buttermilk OR 2 cups apple juice or white grape juice in saucepan over boiling water. (May add clove of garlic and remove when heated.) Toss remaining ingredients together. When liquid is hot, add Swiss cheese mixture and stir constantly until cheese is melted. Serve in fondue pot or casserole dish over warmer (low heat). Each person serves himself from common dish, dipping chunks of crusty French bread of chunks of ham speared on long forks or wooden skewers. Cache Valley
Cheese Country, 1

Cheese Fondue
2 cups white grape juice or chicken broth, divided 1 clove garlic, mashed 1 lb (4 cups) aged Swiss cheese, shredded 1. In top of double boiler (but over direct heat), heat 1 3/4 cups white grape juice or chicken broth with garlic, until very hot. Remove garlic. Place pan over boiling water. Toss Swiss cheese with cornstarch, and add to hot liquid in small handfuls, stirring constantly until cheese is incorporated and smooth. 2. Add salt, Worcestershire, white pepper and nutmeg, and stir into cheese mixture. Continue heating and stirring until smooth and hot. Transfer to chafing dish or fondue pot and serve with cubes of French bread. Serves 6. From Mormon Country Cooking by Winifred C. Jardine. 3 Tbs cornstarch 3/4 tsp salt 1/4 tsp white pepper 1/2 tsp Worcestershire sauce 1/4 tsp nutmeg 1 loaf French bread

Halibut Casserole
1 1/2 pounds halibut (steamed and flaked) 1/4 cup green pepper 1/4 cup onion butter (2 to 4 Tbs) 1 tsp salt, to taste 1/2 to 1 cup grated cheddar cheese bread crumbs

Saut vegetables in butter; add 2 Tbs flour and additional butter if needed to vegetables. Blend well, than add 1-2 cups milk to make white sauce. Salt to taste (about 1 tsp) In oven casserole dish layer halibut (flaked), white sauce (with onion and green pepper), and grated cheddar cheese (either sharp or mild). Top with bread crumbs. Bake about 20 minutes at 400 degrees until bread crumbs are lightly browned. Marilyn Clawson

Ham Loaf
1 1/4 cups ground ham 1 1/4 cup ground pork 1 cup cracker or bread crumbs Mix and put in pan. Put on glaze, then bake 1 1/2 hours at 350. 1 cup milk 1/2 cup chopped onion 2 beaten eggs Green pepper, chopped (optional)

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GLAZE:

Main Dishes
1/4 cup mustard 1/4 cup brown sugar

1 6-oz can orange juice

Halibut, Deep Fried

From cousin Elaine Jensen Bolton. 1 egg 1 cup milk 1 cup flour 1 tsp baking powder 1 1/2 tsp sugar 1 tsp salt Halibut, boned and salted

Mix batter. Dip fish in batter, roll in bread crumbs; deep fry 375 degrees about until brown.

Jumbo Stuffed Shells

1/2 12-oz package American Jumbo shells Cook shells 10-15 minutes. Drain. 1 28-oz Ragu spaghetti sauce

Filling Mixture
2 cups ricotta cheese (15 oz); or cottage cheese 2 cups shredded mozzarella (about 8 oz) 1/2 cup parmesan cheese 1 egg 1 Tbs parsley flakes 1/2 tsp oregano (less) 1/4 tsp salt 1/4 tsp garlic powder

Mix filling ingredients in a bowl. Put thin layer of spaghetti sauce in bottom of 9x13 pan. Stuff shells (about 2 Tbs of filling). Put in prepared dish and cover with ragu sauce (about 3 cups) Bake for 35 minutes at 350 degrees. Joanne Zackrison, Cameo Park Ward

Lasagna (Miracle)uncooked noodles

1 jar (28 oz) Prego Traditional Spaghetti Sauce 6 dry lasagna noodles 1. 2. 15 oz ricotta or cottage cheese 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 lb hamburger, (opt)

In 2 or 3 qt baking dish spread 1 cup sauce. Top with 3 dry noodles, cottage/ricotta cheese, 1 cup mozzarella cheese, browned hamburger and 1 cup sauce. Top with remaining dry noodles and remaining 1 cup sauce. Cover (aluminum foil) (Can add an additional layer if desired.) Bake at 350 1 hour. Top with remaining mozzarella and Parmesan cheese. Let stand 5 minutes. Karin puts the cheese on during entire baking time. That works, too! Serves 6.

Main Dishes
Lasagna, Lazy w/Spinachuncooked noodles

163

Another easy recipe eliminating the step of pre-cooking the noodles. This recipe is also half the fat of regular lasagna due to the use of spinach rather than meat. Serves 8 1 28 oz jar spaghetti sauce 1 16 oz pkg cottage cheese 2 cups mozzarella cheese, grated 1/2 cup Parmesan cheese, grated 8-oz lasagna noodles uncooked 1 pound frozen spinach 1 cup water

Mix water with spaghetti sauce. Pour approximately 1/3 cup sauce in bottom of 9x13 baking dish. Place one layer of uncooked lasagna noodles in bottom of pan. Spread approximately 1/3 cottage cheese over noodles, add 1/3 frozen spinach, pour approximately 1/3 remaining sauce over top, and sprinkle with 1/3 cheese. Repeat process on next 2 layers. Finish with cheese on top. Cover pan with foil and bake at 350 degrees for 45 minutes, or until lasagna noodles are tender. Remove from oven and allow to set for 10-15 minutes before serving.

Lasagna Roll-Ups
Tastes better than lasagna, easier to make, makes individual servings & looks nice on a serving platter. 1/2 lbs ricotta cheese 1/4 lbs mozzarella cheese, grated 1 egg 1/2 cup parmesan cheese 2 Tbs parsley 1/2 tsp garlic salt Salt and pepper

1. Cook lasagna noodles 3/4 way to tender. Mix filling ingredients and spread filling over each noodle, roll up shortest side and place in baking dish. Cover with your favorite spaghetti sauce and top with mozzarella cheese. Bake 350 for 30-40 minutes.

Lasagna Surpriseuncooked noodles

1 # lean ground beef 1 Tbs olive oil 1 clove garlic, minced 1 Tbs parsley flakes 1 Tbs basil Brown meat in oil. Add garlic, 1 Tbs parsley, basil, salt tomatoes and tomato paste; simmer, uncovered, for 1 hour. Combine cottage cheese, eggs, pepper, and 2 Tbs parsley flakes. In oiled 13x9 inch baking dish, arrange half of uncooked noodles; spread with half of cottage cheese mixture; add half the Mozzarella cheese, and half the meat mixture. Repeat layers. Sprinkle Parmesan cheese over top. Cover tightly with heavy duty foil. Bake at 350 F. for 45 minutes to 1 hour. Makes 10 servings. 2 tsp salt 1 No. 2 can (2 1/2 cups) tomatoes 1 6-oz can (2/3 cups) tomato paste 1 10-oz pkg lasagna noodles 2 12-oz tub large curd cottage cheese (3 cups) 2 beaten eggs 1/2 tsp pepper 2 Tbs parsley flakes 1 lb Mozzarella cheese, sliced 1/2 cups grated Parmesan cheese

Macaroni Baked in Cheese Sauce

Put 2 cups cooked macaroni in a greased baking dish. Cover with 2 cups cheese sauce. If desired, top with butter bread crumbs. Bake at 350 degrees until heated through and crumbs are browned. (Start checking after about 15 minutes.) 4 servings.

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Cheese sauce
1. Add 1 cup grated cheese to 1 cup hot white sauce (made with 1 cup milk, 1 Tbs flour, 1 Tbs butter, 1/4 tsp salt; mix and cook until smooth and thick). 2. Stir until cheese is melted. Do not overcook. Make amount as needed.

Baked Macaroni and Cheese

Recipe courtesy Alton Brown Food Network, G.P Episode#: EA1E10 1/2 lb elbow macaroni 3 Tbs butter 3 Tbs flour Topping: 3 Tbs butter 1 cup panko bread crumbs 1. Preheat oven to 350 degrees F. 2. In a large pot of boiling, salted water cook the pasta to al dente. 3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 5. Melt the butter in a saut pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. 1 Tbs powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 tsp paprika 1 large egg 12 oz sharp cheddar, shredded 1 tsp kosher salt Fresh black pepper

Stove Top Mac-n-Cheese

1/2 lb elbow macaroni 4 Tbs butter 2 eggs 6 oz evaporated milk 1/2 tsp hot sauce 1 tsp kosher salt Fresh black pepper 3/4 tsp dry mustard 10 oz sharp cheddar, shredded

1. In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. 2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Cook Time: 25 minutes Yield: 6 to 8 servings Copyright 2003 Television Food Network, Alton Brown

Pizza
Crust (2 pizzas)
1 package active dry yeast 1 cup warm water 1/2 tsp salt 2 tsp olive oil 3 1/2 cups unsifted all-purpose flour (only as much as needed) Olive oil

Main Dishes

165

Soften yeast in water; stir in salt and the 2 tsp olive oil. Gradually mix in 3 cups of the flour to form a soft dough. Turn dough onto a board coated with about 1/2 cup flour and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough and knead on a lightly floured board to shape into a smooth ball. Divide dough in half and roll out each piece on a floured board until about 3/4 inch thick. Roll each half into a 12 inch circle. Rub top with olive oil (or vegetable oil). Prebake 6 minutes at 500 F. on center rack. Spread sauce on prebaked crust. Top with toppings as suggested, or your own choice. CR 2nd, Dennis Ison

Pizza Sauce
2 cans (8 oz) tomato sauce 1/2 tsp oregano leaves (crushed) 1/2 tsp sweet basil leaves (crushed) 1 dash each garlic salt, celery salt, onion salt, pepper 1 Tbs brown sugar

Toppings
1/3 to 1/2 lb. Mozzarella Cheese (Precious brand) Sausage (lean sausage such as Jimmy Dean enough for 4-6 pizzas) green pepper OR Canadian bacon hamburger Anchovies chopped olives (1 can will do 2-3 pizzas) pepperoni mushrooms (fresh or canned) pineapple onions

After placing desired toppings, sprinkle with a dash of crushed oregano and sweet basil. Sprinkle generously with Parmesan Cheese. Bake Pizza for 9-10 minutes at 500 F.

Sandwiches

Hero Sandwich
Serves about 24 2 heads romaine lettuce, shredded Olive oil, to taste Red-wine vinegar, to taste Coarse salt and freshly ground black pepper, to taste Dried oregano, to taste 1 three-foot loaf Italian bread with sesame seeds 1 cup best-quality mayonnaise 1. Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano. pound oven-roasted turkey, thinly sliced pound baked ham, thinly sliced pound Genoa salami, thinly sliced pound soppressata salami, thinly sliced pound provolone cheese, thinly sliced 4 large vine-ripened tomatoes, thinly sliced 24 mini baseball pennants, or toothpicks

166

Main Dishes

2. Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft bread. Spread mayonnaise on each half, if desired. 3. On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve. Martha Stewart

Cuban
4 hoagie rolls 2 Tbs yellow mustard 1/4 lb baked ham, thinly sliced 1/4 lb roast pork, thinly sliced 1/4 lb provolone cheese, thinly sliced 10 thin dill pickle slices, abt 2 whole pickles 1 Tbs unsalted butter, room temperature

1. Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together. 2. Heat your panini maker or sandwich press (waffle iron with grill plates is what we use). Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. Serve warm. Yield: 4 servings Alton Brown, 2004

Deli
Ham or other lunch meat Rye or sourdough bread Sliced Swiss or cheddar cheese Sliced dill pickles Leftover cole slaw ( or store bought )

Assemble in order, butter both sides of bread and grill until golden brown. (Use your sandwich grill again.)

Pan Bagnat
1 Tbs red wine vinegar tsp Dijon mustard tsp kosher salt tsp freshly ground black pepper 1. In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. 2. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving. 3. Cut into 4 sandwiches and serve. Alton Brown, 2004 3 Tbs olive oil 1 baguette, approximately 16 to 18 inches long 12 oz canned tuna packed in oil or water, drained & crumbled 1 small green pepper, sliced into rings 1 small red onion, sliced into rings 2 hard-boiled eggs, sliced 1 cup chopped kalamata olives 1 tomato, thinly sliced

Main Dishes
Pinwheel Sandwiches

167

Sandy Alta View Stake Womens Conference, February 20l 1988. Janene Hansen, Committee Chairman. Trim crust from sandwich bread sliced lengthwise. Spread with any filling. Beginning at end, roll up as for jelly roll. Secure with clear wrap. Wrap and chill. Cut each roll into slices about 1/3 inch thick. An olive can be placed at the end of the bread so when it is rolled, it will be in the center of the pinwheel: looks very festive. See fillings suggested below.

Ribbon Sandwiches
Sandy Alta View Stake Womens Conference, February 20l 1988. Janene Hansen, Committee Chairman. For each ribbon loaf you will need three pieces of bread sliced lengthwise. Assemble loaf alternating white and whole wheat slices. Spread 2 slices with desired spread. Remove crusts from loaf. Cut loaves into slices about 1/2 inch thick. (Note: Ask your bakery to slice whole sandwich loaves horizontally for you.) Cheese Filling Makes enough for 3 loaves of bread, or six ribbon loaves. 1 lb Velveta cheese 9 Tbs Miracle whip 4 oz pimiento (drained & chopped) tsp salt 3/8 tsp onion salt Sprinkle of garlic salt 2 tsp Worcestershire sauce Let cheese stand at room temperature for 2 hours. Beat well in mixer. Add rest of ingredients and beat until well mixed and smooth. If needed, add a little more salad dressing. Ham Filling Grind ham in meat grinder or food processor. Mix a small amount of mustard, Worcestershire sauce, salt, pepper, lemon juice, sugar and sweet pickle relish. Add enough Miracle whip for good spreading. Egg Filling Boil eggs to hard cook stage. let cool. Mash eggs and add pickle relish, salt, pepper, a nd Miracle Whip. Avocado filling Mash ripe avocado. Mix with softened cream cheese. Add a touch of lemon to prevent discoloration. Add a small amount of salt and pepper to taste. Olive/Pecan filling One small can chopped olives. Drain and add to the olives, chopped pecans, and real mayonnaise. (No substitute!) Sour Cream/Chive filling Mix sour cream with dried chives. if used for open faced sandwiches, decorate with a slice of cherry tomato lightly salted.

SANDWICH CAKE(VOILEIPAKAKKU)
Finnish recipe (Approx. 12 portions) from Kylikkis 70th birthday party The foundation: 12 slices ready cut, square shaped rye or other dark bread. 8 slices ready cut, square shaped light colored or white bread. Vegetable filling: For the moistening: 1 - 1 dl of vegetable or meat broth.

168
2 Tbs butter

Main Dishes
2 dl milk 1 dl grated cheese (i.e. Parmesan) 1 tsp salt 1 yellow pepper (paprika) 10-15 black, pitted olives

2 Tbs flour

1. Cut off the crust from bread slices. Ham filling: For decoration: Moisten bread slices with the vegetable or meat broth. Approx. 150 grams 6-8 oz melting cheese 2. Prepare a white sauce by melting the - thin ham slices (assumed similar to cheese butter in saucepan. Add the flour and remove pan from heat. Add half of the whiz, softened cream 100 grams of cold milk and mix well. Add the rest of the cold milk and put pan back on heat. cheese). spreading cheese Let the mixture simmer for about 5 - 10 minutes and then add the grated cheese. (i.e. garlic) Approx. 1 dl - grated cheese Add the salt to taste. 3. Wash the yellow pepper (paprika) and 16 thin ham slices chop with the olives into very fine mixture. Add the chopped mixture to the 4 yellow cherry tomatoes cooled white sauce. halved 4. Chop the ham really fine and mix with the spreading cheese. 8 black olives Assemble the cake 1. Bottom layer: dark bread slices spread Parsley with ham mixture. 2. Next layer: white bread spread with vegetable mixture. Continue alternating layers until you have 5 layers of bread. 3. Wrap the sandwich cake tightly in a moistened baking paper. Place a light weight on the top of the cake and keep in a cool place overnight. 4. Next day spread the cheese on the top of the cake. Decorate the sides with grated cheese. If necessary, make the cheese more pliable with a few drops of milk. 5. Decorate the top with the ham slices, cherry tomato halves, olives and parsley. 1.5 deciliter = 0.634013 cup [US] 1 deciliter = 0.422675 cup [US] 1 deciliter = 3.381402 oz [US, liquid] 2.5 deciliter = 1.056688 cup [US] 0.5 deciliter = 1.690701 oz [US, liquid] 100 Grams = 3.527336860670194 Oz (Avoir.) * 150 Grams = 5.291005291005291 Oz (Avoir.) 250 Grams = 8.818342151675484 Oz (Avoir.) *

Shrimp Burgers
2 cans shrimp (cut in small pieces). 6 hard cooked eggs, chopped Mix shrimp, eggs, mayonnaise and pickles together. Split and butter a hamburger roll and spread with above mixture. Cover with nippy cheese; place under broiler until brown. 3/4 cup mayonnaise 4 sweet pickles chopped fine 1/2 cup nippy cheese.

Tempura 1 (Ruth Jacobs)

To be cooked at the table in electric fry-pan, electric wok or even a fondue cooker. Prepare ahead raw ingredients, such as listed below, and arrange on large tray to be passed. These are dipped into batter first, fried in hot peanut oil (360 degrees), and then drained briefly and dipped into sauce. (Use bamboo sticks).

Main Dishes
Raw ingredients
Large shrimp chicken halibut or sole onions green onions green peppers green beans parsley sprigs sweet potatoes (parboiled)

169

Batter (whir in blender)

1 cup flour 1 cup water 1 egg

Sauce
Equal parts water and soy sauce, horseradish added to taste (see other sauce ideas under Tempura 2 recipe)

Tempura 2
What a fun dinner party dish! We like to do it for guests who enjoy being together. 1 lb jumbo shrimp, cleaned, deveined Tender cuts of pork, chicken, beef, halibut (your choice) cut in serving size strips (about 1/2 inch widths) 1 or two medium-large zucchini, trimmed and cut in 1/2 inch slices 4 small carrots, peeled, cut lengthwise in 1/2-inch thick sticks 12-16 medium mushrooms, trimmed OR make your own Tempura batter : 1/2 cup flour, sifted 1 Tbs cornstarch 1 tsp baking powder 1 egg white Ice water 3 cups peanut oil for frying 1 large sweet potato, peeled, sliced in 1/2-inch thick rounds & then quartered 1 small bunch broccoli, trimmed, broken into florets 1 bunch green onions, trimmed into 3-inch lengths (cut into brushes if you like) Parsley sprigs (yes, these are so good!) 1 pkg Tempura Batter mix (at most grocery stores)

Method
Arrange all seafood, meats and vegetables in an attractive design on one or more platters. Keep raw meat products separate from vegetables. Refrigerate until ready to cook. Assemble ingredients. Heat oil in wok while preparing batter. Prepare mix according to directions on package, OR make your own: combine flour, cornstarch and baking powder in a mixing bowl. Blend well. Add egg white and enough ICE water to make a batter about the consistency of heavy cream. Stir, do not beat, to blend. Dont worry if there are a few lumps as they will disappear as you use the batter. When oil is heated to 357 degrees F., start frying the chilled foods. Dip a piece of shrimp, meat, or vegetable into the batter; drain briefly over the bowl then lower into hot oil. Fry until lightly browned. Place on a paper towel to drain. Fry only a few pieces at a time, so oil remains consistently hot. Fry an assortment to make one serving: a few pieces of seafood plus a variety of vegetables. Serve immediately. Makes 6 to 8 servings. Cook at the dinner table: provide each guest with a separate bowl of batter, a plate for uncooked meats and vegetables, several wooden skewers for cooking (you can color code them if you like), a plate to put cooked food on. Place electric wok in the center of table where each guest can cook his/her own food. Provide 1 large bowl of plain white rice, and a variety of dipping sauces in small bowls (custard cups work well) for each guest. Each guest chooses a variety of uncooked meats and vegetables from

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Main Dishes

the serving tray, dips a few at a time in batter, then places them in the wok. While food is cooking, each guest may take a serving of rice on cooked food plate. When food is cooked, dip in sauce of choice, remove from skewer and place on mound of rice. Eat and enjoy! (This dinner takes a looooonng time, and leaves lots of time for good conversation!)

3 Sauces
Yoshida Oriental Sauce, heated; Equal parts soy sauce and water, heated together with a little peanut butter, stirred to a very thin, smooth consistency; and Teriyaki sauce, heated

Tuna Noodle Casserole

2 Tbs finely chopped green pepper cup chopped onion 2 Tbs butter 8-oz pkg noodles, cooked 1 can cream of mushroom soup soup can milk 1 or 2 cans tuna 1 cup frozen peas Salt, pepper & (opt) curry powder

Cook noodles, drain; saut onion and green pepper in butter. Mix with soup, milk & flaked tuna. Bake 350 for 25 minutes. Note: This basic recipe becomes Cecilia Evans familys favorite by adding grated cheese to the mixture instead of peas, (with cheese on top as well), adding onion (can use dry onions) and 1/4 cup chopped green pepper directly to the tuna-soup mixture, and using 4 cups dry noodles (cooked) per can of tuna.

Tuna Noodle Casserole

12-oz pkg wide noodles 1 can cream onion soup Bring 3 quarts of salted water to boil. Add noodles and cook uncovered for 5-8 minutes. Drain. Mix soups with drained tuna, then carefully stir in cooked noodles. Pour into 2 or 3 quart sprayed baking dish. Microwave covered casserole at 40-60% pour for 8-10 minutes or until hot through. When casserole is hot and bubbly, sprinkle corn chips over casserole then top with grated cheese. Heat at 60% power until cheese is melted. 1 can cream celery soup 2 cans tuna 2 cups corn chips 1 cup shredded cheese

Tuna Noodle Skillet

1 can tuna, drained and flaked 2 cups water 1 envelope chicken noodle soup mix 1 10-oz pkg frozen mixed vegetables Bring water to boil in a large skillet; stir in soup mix, tuna and vegetables. Simmer covered for 5 minutes. Stir in flour, blended with the 1 cup of half and half Bring to a boil, stirring often, until thickened. Top with bread crumbs or parmesan cheese (optional) 1/4 cup flour 1 cup half and half

Main Dishes
Tuna Potato-Cheesy Bake
2 large baking potatoes 1 Tbs butter 1 1/2 cup shredded Cheddar cheese 1 Tbs flour 1 1/3 cups half and half cup chopped celery 1 can tuna 2 Tbs fresh lemon juice 1/3 cup slivered almonds, (opt)

171

Peel and slice potatoes; arrange overlapped in butter 9-inch square baking dish; pour butter over all. Bake 15 minutes in preheated 500 degree oven. Toss together 1 cup cheese with flour. Heat milk; add cheese, stir until melted. Add celery. Remove potatoes from oven; lower to 325 degrees. Layer tuna over potatoes; sprinkle with lemon juice. Top with cheese sauce, then remaining 1/2 cup cheese and almonds. Return to oven; bake 10 minutes or until heated through.

Tuna Potato Chip Casserole

1 can cream of celery soup 1 can (4 oz) mushrooms 1 tsp instant minced onion (or equivalent) 1 Tbs chopped parsley 1 cup milk 1 tsp lemon juice 2 cans drained flaked tuna 1 package (5 oz) potato chips, crushed (3 cups) MIX EVERYTHING EXCEPT CHIPS AND TUNA. Butter or spray with non-stick spray a 2 quart casserole; layer 1 cup chips, half of tuna, half of soup mixture; repeat and top with last cup of chips. Bake 375 degrees, 25 minutes. Serves 4-6

Sorry, Charlie, umm-mKarin

I said Tuna Casserole recipes go here. And Karin asked: Why? Thats how Karin feels about Tuna Casseroles. But Kalevi likes them, so here they are!

Wheres the beef?

Special occasions often call for a special cut of beef?, but what is more reliable than our every-day ground beef?

Lasagna, spaghetti, shepherds pie, meat loaf, chili, hamburger pie, sloppy joes, tacos, burgersthe list goes on. For a great burger: Place the patties on the grill and only turn them once during cooking. While it is tempting to press or flatten the burgers with a spatula, dont do itPressing or flattening can cause flavorful juices to escape. Burgers should be grilled until they are no longer pink in the center and juices are clear. For a 4-oz pattie (four per lb) that takes 11 to 13 minutes. Larger patties take slightly longer. The best way to safeguard against undercooked meat is to use an instant-read meat thermometer, inserting it horizontally into the center of the patty. When the center of each patty registers 160 degrees the burger can be removed from the grill.

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13 Main Dishes >Beef

Bean Dinner (easy)
1# hamburger 1 chopped onion 1 tsp salt 1/2 tsp dry mustard 2/3 cup catsup few drops of Worcestershire sauce 1 can kidney beans 1 can pork and beans 3 Tbs brown sugar Cook meat and onion add & simmer 15 minutes.

Barbecued Beef Sandwiches (Mrs. Gehring)

This version of the old favorite features crisp, crunchy vegetables. (Mrs. Gehring was in the Stake Young Women in Montpelier when Dianne was a teen ager.) Make sauce and simmer while you finely dice onion, pepper and celery. 1 can tomato 2 tsp vinegar 1/2 lemon a little chili sauce 1/2 cup catsup 1 Tbs sugar (juice of) Salt, pepper 1/4 cup celery Fry 1 pound hamburger until browned; add to tomato sauce mixture; add vegetable mixture just before serving. Heat about 10 minutes. Serve in buns (toasted buns are good). powder

Chop & add:

1 onion 1 green pepper

Barbecue Hamburger
1 1/2 pound ground beef 1 onion, sliced 1/2 green pepper, diced 1 1/2 cups tomato juice 1/2 cup ketchup 1/2 tsp salt 1/8 tsp pepper 1/2 tsp savory salt 1 1/2 tsp vinegar 1 tsp Worcestershire sauce 1/2 tsp sugar

Brown beef and onion; drain. Add rest of ingredients and simmer at least 45-60 minute. Spoon up on hamburger buns or English muffins. (Jan Bernson)

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3 Tbs Worcestershire sauce 4 Tbs packed brown sugar 2 dashes paprika 1 tsp hot pepper sauce 1/2 tsp pepper 2 tsp salt 1 1/2 tsp chili powder 1 beef roast (3 pounds)

Barbecue Hot Beef Sandwiches

2 onions, chopped 1 1/2 cups water 2 Tbs butter 2 garlic cloves 1/2 cup chopped celery 1/2 tsp dry mustard 2 cups catsup 3 Tbs apple cider vinegar

Brown onions in butter in skillet until tender. Combine with remaining ingredients, including beef, in crockpot or slow cooker. Cover and cook on low 6 to 8 hours. Shred beef and serve on hamburger buns. Makes 12 sandwiches.

Barbecued Short Ribs

2 1/2 - 3 pounds short ribs 2 Tbs cooking oil 2 8-oz cans tomato sauce Cut beef into serving size pieces. Trim away excess fat. Brown ribs in oil. Poor off some fat. Add remaining ingredients to ribs. Cover and simmer 1 1/2 to 2 hours, or until meat is tender. Goes well with rice. 4 servings. (Renee Burton) 1 cup water 1 cup chopped onion 1/4 cup brown sugar 1 Tbs prepared mustard 1 tsp salt 1/8 tsp pepper

Easy Hamburger Parmesan

A mock Veal Parmesan Hamburger patties, fried Lowry season salt to taste coarse pepper olive oil 2 lrg cans tomato sauce 2 cups hot water 1 6 oz tomato paste rosemary to taste sage to taste onion salt to taste oregano to taste 1/4 cup chopped onion 1 1/2 tsp sugar 2 bay leaves 1/3 cup parmesan cheese, fresh grated 1/2 lb cheese, sliced thin or grated (Mozzarella & some cheddar)

1. Season hamburger with salt, pepper, and Lowrys season salt (opt). Fry in a little oil. Remove from pan and place in oven proof casserole, or in individual serving casseroles. 2. Add all sauce ingredients to the frying pan and bring to a boil. Simmer until well blended and piping hot, then pour over hamburgers in casserole (if using individual casseroles, use 1 cup sauce per serving). Add lots of the cheeses on top. LaVelle Steckler 3. Place in 350 degree oven until cheese melts to desired point.

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Beef Roll-Ups [Cube Steak]
A special occasion recipe; can be done in a pressure cooker if desired. 5 cubed steaks 1 Tbs dry onion 1/2 tsp salt 5 slices bacon, chopped 1/2 cup soft bread crumbs onion 1 Tbs Worcestershire
sauce

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1 cup fresh mushrooms, chpd 1/2 cup grapefruit juice 1 cup beef bouillon 1 can Golden mushroom soup

1 cup fresh mushrooms, sliced 1/4 cup sour cream 1/4 cup stuffed green olives, sliced

1 tsp parsley 1/4 cup chopped

Mix onion, parsley flakes, salt, bacon, crumbs, Worcestershire sauce and chopped mushrooms together for stuffing steak. Place equal portion of stuffing on each piece of beef. Roll up steaks and fasten securely with wooden picks or tie with string. Dredge rolls in flour. In fry pan used for frying bacon, brown rolls well on all sides. Then place rolls in baking pan containing grapefruit juice and bouillon. Pour soup over rolls and cover. Cook in oven 325 degrees about 1 hour or until tender. OR, place rolls into pressure cooker containing grapefruit juice and bouillon. Cook at pressure (regulator gently rocking) for 20 minutes. Let pressure drop. Either method, add sliced mushrooms and leave additional minutes; pour into serving bowl and top with sour cream and sliced olives.

Best-Ever Chili
3 cups dry chili beans 2 pounds ground beef 1 bud garlic 1 Tbs chili 1 Tbs powdered cumin Cayenne pepper to taste 2 bay leaves 4 onions, chopped 1 quart canned tomatoes 1/2 tsp curry powder 1 Tbs salt

Wash beans; put in kettle with 6 cups water and bay leaves. Boil until tender. (See also quick soak bean method.) Fry meat, onions, and garlic until meat is browned. Add to drained beans with remaining ingredients. Simmer at least 1 hour2 hours better. Improvement Era: 10 Best Recipes

Chili, Our Own

1- 2 pounds ground beef 1 medium onion, chopped 1 Tbs chili powder 1/2 Tbs ground cumin (use less) salt and pepper to taste 1 large can cut-up tomatoes 1 small can tomato sauce 1 lg can red kidney beans, drained green pepper, chopped (opt) 1/2 Tbs sugar (or to taste) 1 whole clove 1 bay leaf

Brown ground beef and onions together. Add chili, cumin and salt/pepper. Mix well. Add tomato paste and tomatoes (or equivalent frozen tomatoes), drained kidney beans and green pepper. (Can use other canned beansor dried beans, pre-soaked and cooked. See soaking instructions in vegetable section.)

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Add cloves and bay leaves. Simmer together 1 1/2 hours. Taste and correct seasonings. (If mixture is too thick, add a little tomato juice. Ketchup and/or a sprinkle of cayenne pepper can be added.)

Chili, Wendys Top Secret Clone

Top Secret Recipes version by Todd Wilbur Dave Thomas, Wendys founder, has been serving this chili since 1969, the year the first Wendys opened its doors. Over the years the recipe has changed a bit, but this is an amazing copy of the version of chili served in the early 90s. Top with chopped onion & cheddar cheese, as you can request in the restaurant. 2 lbs ground beef 1 29-oz can tomato sauce 1 29-oz can kidney beans (w/liquid) 1 29-oz can pinto beans (liquid) 1 cup diced onion (1 med onion) 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (http://www.topsecretrecipes.com) Makes about 12 servings. Tidbits: For spicier chili, add 1/2 tsp more black pepper. For much spicier chili, add 1 tsp black pepper and a Tbs cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months. 1/2 cup diced green chili (2 chilies) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 tsp cumin powder 3 Tbs chili powder 1 1/2 tsp black pepper 2 tsp salt 2 cups water

Copenhagen Cabbage Casserole

1 pound ground beef 1/4 cup chopped onion Brown meat and onion. Blend in remaining ingredients (except cabbage) and add to browned meat. Put 2 cups cabbage in 2 quart casserole and layer 1/2 meat mixture. Repeat, ending with meat mixture. Cover and bake 350 degrees for 45 minutes. A recipe for cabbage aficionados. Pat Hayes 1 #1 can tomato sauce 1/8 tsp cinnamon 1/8 tsp cloves 1 tsp salt 4 cups shredded cabbage

Corned Beef & Cabbage, Paulas Easy

4 slices bacon 4 Tbs butter 1 head green cabbage, coarsely chopped Salt and freshly ground pepper, to taste 1. Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the 1 can corned beef

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cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces. 2. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage. Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.

Corned or Roast Beef Hash

Left-over roast beef you dont know what to do with? A food processor makes roast beef hash easy. 1 pound cooked corned or roast beef 4 medium potatoes, boiled and peeled 1 small onion Cut meat into cubes. Cut potatoes, onion and green pepper in half. Using steel blade, use on/off method to chop onion and green pepper into large pieces. Add meat cubes and continue to chop until meat and vegetables are coarsely chopped. Add potatoes and continue with the on/off method until has consistency has been reached. Melt butter in skillet. Add hash to skillet, along with salt, pepper and boiling water. Cook over low heat for about 40 minutes or until a crust forms on the bottom. Fold in half and turn onto hot platter. (Also makes excellent stuffing for green peppers.) 1/2 green pepper 3 Tbs butter salt & pepper to taste 1/4 cup boiling water

Country Fried Steak

1 lb tenderized (minute or cubed) beef steak 1/2 cup flour 1 tsp salt 1/2 tsp pepper 1/4 tsp ground sage 2 eggs 1. Put steaks between two pieces of plastic wrap and pound with the flat side of a meat mallet until very thin. Cut into serving size pieces. 2. Use 3 pie pans, (foil is fine) In first pan, put flour, salt, pepper, and sage. Stir to blend. In second pie pan, put eggs and water. Using fork, blend well. In third pie pan, put fine crumbs. 3. Heat 3-4 Tbs of margarine in heated frying pan. If using electric fry pan, set at 300 to 325 degrees. 4. Dip each steak in flour mixture, then egg mixture, then into crumbs. 5. Fry steaks slowly, not overcrowding. They should take 7 to 10 minutes for each side and the crumb mixture should be light brown. Don't fry too quickly. Turn and cook other side, adding margarine as needed. If you have too many to fry, keep warm in a 250- degree oven or toaster oven until finished. 2 Tbs water 1 cup fine dry bread or cracker crumbs 1 square margarine

Country Gravy Mix

3 Tbs butter 1.
ADD

3 Tbs flour (use any left over flour from dredging meat)

2 cups milk,+

butter to pan drippings. STIR in flour (use any left over flour from dredging meat); COOK one minute, stirring constantly. 2. STIR in 2 cups milk and bring to a boil, whisking until smooth. Add more milk if it becomes too thick. Add any additional seasonings you like, salt, pepper, thyme, Worcestershire sauce. Serve over hot mashed potatoes. Sharon Kofford

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1 can cream of mushroom soup 1 small can chopped green chilies 1 pound hamburger, browned Doritos flavored chips

Creamy Enchiladas
An easy and quick recipe 1 tall can Carnation milk 1 can cream of chicken soup

Mix ingredients listed above. Brown small onion in one Tbs fat; add to above mixture. Crush 1/2 package of Doritos chips; place in bottom of casserole dish. Add soup and meat mixture; top with grated cheese. Bake at 350 for 30 minutes.

Crock Pot Beef Stew

1 pound stew meat 1-2 cans cream of mushroom soup several carrots (baby carrots) cut up several potatoes, peeled and cut up salt and pepper 1 onion, halved

Place cut vegetables in the bottom of a crock pot; add stew meat. Salt and pepper, then add soup and onion. Cover. Cook on medium or high heat 4-6 hours until done.

Another Easy Crock Pot Beef Stew

1 can cream of mushroom soup 1 can golden mushroom soup 1 can tomato soup 1 can water Combine the cans of soup and water in the crock pot. Add the carrots, potatoes and onion. Season with salt and pepper. Brown stew meat in frying pan (salt and pepper meat if desired) then pour meat and drippings into the crock pot. Cook 7-8 hours on low. Add frozen peas and cook on high for 20 minutes before serving. [Karin] 1 lb stew meat 1 1/2 cup carrots, sliced 2 1/2 cup potatoes, diced 1/4 cup onion, grated Salt and pepper to taste 1 cup frozen petite peas (optional)

Enchilada Casserole Karins, Mild & Yummy

1 pound ground beef 1 small onion (or less) 1 can mild enchilada sauce 1 small can tomato sauce 1 cup water 1 small can sliced olives 1 can refried beans 1 1/2 cup sour cream 12 flour tortillas 1 cup shredded mozzarella cheese

Cook ground beef and onion. Add enchilada sauce, tomato sauce, water, olives and mix well. On a flour tortilla spread 2 Tbs refried beans, a Tbs sour cream, and a spoonful of meat mixture. Roll up tortilla and place in a nonstick sprayed 9 x 13 baking dish. Continue with remaining tortillas. Pour remaining meat mix over all. Top with shredded cheese. Bake 350 degrees for 20 minutes. Cool slightly. Serves 4-6

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Enchilada Casserole, Layered
2 pounds lean ground beef 1 large onion 1/4 to 1 can green chilies (sliced) 4 flour tortillas 1 can cream of chicken soup 1 20 oz can enchilada sauce (mild)

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1 - 2 Tbs chili powder or to taste l pound cheese (grated) 3/4 cup milk

Brown beef, onion, salt and pepper. Add enchilada sauce and chili powder. Let simmer a few min. Mix soup, milk & chilies. Layer tortillas, meat mixture, soup mixture and cheese. Repeat. Bake at 350 for 30 min.

Fajitas, Steak
2 medium tomatoes, diced 1/2 red onion, diced 1 lb of choice flank steak 6 flour tortillas 1. Mix first 7 ingredients (Pico de Gallo) together and chill for 2 hours. 2. Season flank steak with salt and pepper. Place the flank steak and onion slices in a heavy saut pan over medium-high heat, or on the barbecue grill. Cook for 3-4 min. on each side, or until cooked to your preference. Remove from heat and slice the flank steak thinly across the grain. 3. Place slices of flank steak and onions in the center of each tortilla, top with Pico de Gallo, roll the sides of the tortilla over and serve with black beans and guacamole. 1 large onion, thinly sliced 1/4 cup cilantro, minced 1/2 Tbs 1 Jalapeno, finely diced Cumin 1 Tbs Salt salt and pepper juice of one lime

Fiesta Tamale Pie (Mabel Jarvis)

1 small onion & 1 clove garlic, 1/2 pound bulk pork minced 3 Tbs butter and 3 Tbs oil 1 pound ground beef sausage 1 #2 can tomatoes 1 #2 can whole kernel corn 2 tsp salt 2 tsp chili powder 1 cup corn meal 1 cup milk 2 eggs (beaten)

Saut onion and garlic in butter and oil. Add beef and pork sausage; cooked until browned. Simmer tomatoes, corn, salt, chili powder together for 20 minutes. Add to meat mixture and pour all in oblong dish. Press 20-24 pitted ripe olives into mixture. Spread mixture made of corn meal, milk and beaten eggs over meat filling. Sprinkle 1 1/2 cups grated cheese on top. Bake at 350 degrees for 1 hour.

French Dip Sandwichwe do it our way

Karin reminded me how much we liked this quick meal. A nice change-of-pacesimple to do. 1 cube steak per person (cut in half if large) French bread rolls Swanson beef broth (this is the best, but other kinds can be used, including bouillon cubes)

Pound steak until it is quite thin, then season with salt and pepper. Brown in hot oil until well-browned and cooked through. Remove steaks from pan, and quickly add broth (enough for 1/4 to 1/2 cup per

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person) to pan; bring to a boil. Make sandwich with each steak placed in a roll. Pour dip/broth mixture in individual cups, 1 per person, and serve. Add a nice tossed salad and you have a tasty quick meal.

Goulash, American
Adapted from Whats Cookin, Jack Bailey, (Queen for a Day) 1949. 4 large, all-purpose potatoes, peeled and thinly sliced 2 medium onions, sliced 1 pound lean, ground chuck 1 (12- to 15-oz) can red kidney beans, rinsed Layer the first four ingredients in the order given in a buttered, 3 1/2-quart casserole, seasoning and buttering between layers and adding all of the undrained tomatoes on top. Bake, covered, at 350 degrees until done (about 1 hour). Serves 4-6. Note: For more flavor, sprinkle oregano on the beef, garlic salt on the potatoes and basil on the tomatoes; can serve salsa and sour cream on the side. 28-oz can tomatoes Butter (about 4 Tbs in small pieces) Salt and (freshly-ground) pepper to taste

Goulash, German [Barbara Auchenbach]

An authentic German rich dark brown delicious stew! From friend, Barbara Auchenbach, CR 2nd. This recipe is so full of rich flavorit is well worth the effort to make. 2 lbs boneless beef stew 1 cube butter 1 onion 3-4 strips of bacon Salt & pepper

In large oven-proof fry pan, fry bacon pieces briefly. Add butter, onions and meat seasoned with salt and pepper. Cook at a medium high heat until meat reaches a rich brown color. This will take up to half an hour. Stir and watch for the meat juices to evaporate and turn brown. Once this happens, you may continue cooking until a deep brown color. Browner means more flavor, but do not burn. When browned, add enough water to cover meat. Turn heat down and simmer covered until meat is tender, 3-5 hours. (Can be done in oven at about 325 degrees). Add water if too much evaporates during cooking. When meat is tender, make pastry sauce from 12 heaping Tbs flour mixed in water. Add to pan to make gravy. Let come to full boil, and then turn heat off. Serve over mashed potatoes. Serves 6.

Goulash, Verdas
A favorite 1960s recipe from the days I lived with cousin Verda Eschler after moving to Salt Lake to work for the then-Brother Gordon B. Hinckley; Verda and I both worked and this was a fast meal to prepare in the evenings using a pressure cooker. It is still a favorite of mine. 4 large potatoes, peeled & quartered 2 medium onions, sliced 1 pound lean, ground chuck 4 or 5 carrots (abt 2 cups baby carrots) 28-oz can tomatoes in juice Salt & pepper to taste Flatten ground beef in one large patty. Brown in 1-2 Tbs oil or butter in the bottom of pressure cooker. (No need to cook thoroughly.) Turn ground beef to other side, then add potatoes, carrots, and top with canned tomatoes. Put pressure cooker cover on and continue cooking until pressure regulator begins to rock gently. Cook at pressure 15-20 minutes. Let pressure fall naturally, or use quick-release method: set the hot pan in the sink and run cold water over the top. Tip the pan slightly so no water seeps into the vent or onto the pressure rod. The pressure will drop in minutes and you can open the cooker easily.

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Hamburger/Cabbage Dish [Gaylene Scholes]
1 lb hamburger, browned and drained 1 head of cabbage, cut up (more coarse 1 can sliced mushrooms, drained cream Caraway seeds (opt)

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than cole slaw, but finer than wedges) 1 pint heavy whipping

Salt & Pepper to taste

1. I cook everything on the stovetop in a large skillet I can cover. First, I brown the hamburger with salt and pepper. (I tend to heavily season my meat when I cook, and let the veggies take their flavor from that.) Add the mushrooms once the meat is cooked, then the cream, and the cabbage on top, all in quick order. 2. Reduce the heat to prevent scorching, and cover. The cabbage will express enough moisture to make a broth. I cook everything until the cabbage is tender, but not mushy. I do stir the whole dish a couple of times while it is cooking, to make sure that it isnt scorching, and to coat the cabbage in the cream sauce. Cooks note: We like this as a stand-alone dish for dinner. It warms up nicely, too. Gaylene Scholes

Hamburger Corn Casserole (LaRae Herbert)

1 pound ground beef 1 cup chopped onion 1 12 oz can whole kernel corn, drained 1 can ea cream of mushroom/chicken soup 1 cup sour cream cup pimento tsp salt tsp MSG tsp pepper 3 cup medium noodles, cooked 1 cup soft bread crumbs 3 Tbs melted butter

Brown meat, add onions, cook until tender but not brown. Add next 8 ingredients. Mix well. Stir in noodles. Pour in 2 quart casserole. Mix crumbs and butter, sprinkle over top. Bake 350 degrees for 30 minutes. Garnish with parsley. Serves 10.

Hamburger Corn Skillet (Karins Quick & Easy)

My kids love it, says Karin; chances are, yours will too! 3 cups medium noodles 1 pound ground beef 1 cup chopped onion 2 cups cooked corn Cook noodles as per package directions. Brown meat and onions. Add corn, soup, sour cream and cooked noodles. Simmer 10-15 minutes. 1 can cream of mushroom soup 1 cup sour cream salt & pepper to taste

Meat Balls with Gravy

From our Sandy neighbors: a meal after returning from mothers funeral in IdahoJanuary 1982. 1 pound ground beef 1 cup Ritz Cracker crumbs 1/2 small onion chopped salt and pepper some Ketchup & Mustard 1 10-oz can mushroom soup 1/2 soup can milk

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Mix ground beef and all else except soup and milk until well blended. Shape meat mixture into balls as desired. Place onto a sprayed 9x13 pan. Broil until browned. Blend soup and milk together; pour over browned meat balls. Bake additional 1/2 hour (abt) at 350 degreesuntil sauce is bubbly and meat balls are cooked through. Serve with rice or mashed potatoes. Serves 4-6

Meat Loaf
1/2 cup onion chopped 1/8 cup shortening 1 10-oz can tomato soup 1 tsp Worcestershire sauce 1/8 tsp pepper 1/4 cup water 2 pounds ground beef 1 tsp salt 3 eggs beaten slightly 3/4 cup bread crumbs

Saut onions in shortening until tender. Add soup, Worcestershire sauce, pepper, and water. Simmer a few minutes to blend flavors. Set sauce aside. Mix ground beef, salt, eggs, bread crumbs, and half the sauce until well blended. Mold into one large or two small loaf pans. Bake at 350 degrees F. for 1 1/2 hours for large loaf, about 1 hour for smaller ones. Remove from oven and allow to stand for about 10 minutes for easier slicing. Serve with remaining sauce. Serves: 8 A Lion House recipe

Meat LoafMammoth
Leftover meatloaf makes great sandwiches. Makes 10 to 15 moderate servings. 3 # ground beef (or 1 # sausage & 2 # beef) 6 slices bread, torn in pieces and soaked in 1 large can evaporated milk. 2 beaten eggs 1/2 cup minced onion (fresh or dry) 2 tsp salt 1/2 tsp each of Pepper, sage, dry mustard, celery salt, and garlic salt 1-2 Tbs Worcestershire sauce Mix all ingredients thoroughly, shape into a loaf. Bake in a shallow pan 1 1/2 hours at 350 degrees. (May add a glaze made of ketchup and brown sugar during last 45 minutes or so). Serving with the standard mashed potatoes, gravy and green beans may be retro, but it is so good!

Mexican Haystacks
1 lb lean or extra lean ground beef 1 can onion soup 1 can (16 oz) spicy refried beans w/chilies 1 can (15 oz) chili (meat & beans) 1/2 cup water 5 cups iceberg lettuce, shredded 3 cups fresh firm tomatoes, chopped 1 1/2 cups sharp Cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 1-2 fresh avocado(s), mashed 1 cup green onions, chopped 1 cup sliced black ripe olives, drained 1 cup green chilies, chopped (can be a combinations of several types) 1 pint sour cream 1-2 cups salsa (can use bottle taco sauce) 1 pkg corn chips or tortilla chips

In a medium-side skillet or fry pan, brown off the ground beef, and then add the onion soup. Bring this mixture to a simmer, then reduce the heat and let simmer, uncovered, until most of the liquid has been

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reduced, then keep over very low heat. In a medium-size saucepan, combine the refried beans, chili and water. Stir the mixture over a medium heat until well blended, then reduce the heat to just keep warm. Place al of the remaining ingredients in small serving bowls. Let each individual make their own stack, starting with the corn or tortilla chips, layer on the remaining ingredients as desired. Makes 8 10 stacks. Fred Wix

Mexican Style Beef Casserole

Add black olives, green chilies or other favorites. Corn chips add body and flavor a bit like tamale pie. 2 lbs ground beef 2 med onions 1/2 cup chopped green pepper 1 1/2 tsp chili powder 1 tsp oregano 1 tsp salt 1 10 oz tomato puree 2 1/2 cup crushed 1 28 oz whole tomatoes 1 can red kidney beans In a large skillet or fry pan, brown off the beef and vegetables over medium high heat, cooking until meat looses color and vegetables are tender. Blend tomatoes and add remaining ingredients, except corn chips, mix well, and simmer uncovered for 5 minutes. Add 1 1/2 cups of corn chips and blend. Pour into 9x13 x2 baking pan and bake, uncovered at 350 degrees for 35 minutes or until bubbling. Sprinkle with remaining corn chips and cheese atop casserole. Bake 5 minutes longer. Serves 8 to 10 corn chips 1 cup shredded cheese

Picnic Potluck Casserole

1 package (12 oz) small shell macaroni, cooked 3 medium onions, chopped 2 pounds extra lean ground beef 4 cans (10 1/2 oz each) tomato soup, undiluted 1 can (9.3 oz) corn niblets, drained 1. 2. 3. 4. 5. 6. 1 can (6 oz) pitted black olives, (save 1/2 liquid) 1 can (4.5 oz) mushrooms with liquid Salt, pepper to taste Italian seasoning to taste 1 cup (more or less) Parmesan cheese

In 4 quart pan, bring salted water to boil and cook shell macaroni. Drain and set aside. Saut onions in 4 quart pan. Add ground beef and brown. Drain if needed. Add undiluted tomato soup, corn niblets, black olives with half of liquid, mushrooms with liquid. Stir in cooked macaroni. Season to taste. Simmer at least 30 minutes on low heat. Stir carefully. Sprinkle each serving with Parmesan cheese. Makes about 20 servings. Serve with tossed green salad and bread sticks for a good family meal. Sharon Kofford

Pot Roast of Beef with Vegetables

4 pound roast 1-3 tsp salt 1 1/2 tsp pepper 2 Tbs oil onion s 8 carro ts 8 potato es optional spices

1. Choose a less-tender cut, such as rump, chuck, blade, 7-bone, or cross rib roast. Recommend 7-bone. 2. Salt and pepper all surfaces of meat. Melt butter or oil in large oven-proof pot or Dutch oven and sear meat on all sides, about 2-3 minutes per side, or until all sides are browned. Remove meat for a moment and add one large onion, coarsely chopped, 2 stalks chopped celery, bay leaf and 20 whole peppercorns, and optional bay leaf, dried thyme and parsley (1 1/2 tsp each). Saut over high heat for 5 minutes or until onions starts to brown. Put roast back in pot and add 1 to 2 cups beef broth (can be part juice). Cover tightly, roast in 325 degree oven until tender (a 4 pound rump roast takes about 4 hours).

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Baste from time to time and add more liquid if pan becomes too dry. (Should end up with about 2 cups stock.) 3. Strain out cooking vegetables if desired from stock; remove roast and (optional) tear or shred beef into serving size pieces. Return meat to stock and add peeled quartered potatoes, carrot pieces as desired. Baste vegetables with pan drippings and season with additional salt. Cover and continue cooking for about 50 minutes. When vegetables are tender, remove with meat to warmed platter while making gravy. Stir 1/3 cup flour into pan juices until smooth and lump-free. Add 2 cups of canned beef broth to flour mixture; add water if necessary to make 2-3 cups liquid, total. Cook over low heat until smooth and bubbly. Taste, correct seasonings with more salt and pepper if needed. 6 to 8 servings.

Prime Rib roast

The wonderful aroma and taste of prime rib roastfor the very special occasions you will celebrate with family and guests! Following are 4 methods to choose from, as well as tips and ideas to make yours the perfect prime rib. (For additional beef recipes call the Utah Beef Council (801) 355-0063.)

Perfect Prime Rib (USU Extension)

Becky Low, Utah State University Extension Purchasi Rib refers to where the cut of meat was taken. The rib section contains less connective tissue than other cuts of meat making it one of the more tender cuts. Prime is generally the ng top or highest grade of meat. It contains the greatest degree of marbling making it juicier and more tender. The grade of meat may not necessarily be prime to be called prime rib roast. With or without the prime grade, prime rib roast is traditionally considered elegant, tender, and juicy. Meat may be purchased as rolled rib roast, standing rib roast, boneless rib roast, rib-eye roast, small end rib roast, or large end rib roast. Seasonin Rubs are used to flavor the meat, and are optional. For this recipe combine garlic and herbs then rub the mixture evenly over the surface of the meat. Example: g 4 pounds rib roast 3 cloves garlic, crushed 1 tsp salt Roastin g 1 tsp pepper 1 tsp herb leaves (tarragon, rosemary, thyme, etc.) Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat. Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag nor place a cover of any kind over the meat. Roast at 350 degrees, 18-24 minutes per pound Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). Noteover cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time. Allow roast to stand 15-20 minutes before carving. Proper carving will make meat seem more tender. Slice across the grain of meat. Serve with horseradish and au jus, as desired. Remove meat from pan and drain off excess fat. Place pan on top of stove, add onions, cook and stir over medium heat 3-5 minutes. Add water and/or broth. Stir until meat juices attached to pan are dissolved. Continue to simmer until liquid is reduced to desired strength. fresh minced garlic,
to taste

1/4 cup onions, finely chopped 1 cup beef broth, or water

Carving Au Jus

No Peek Prime Rib

1 prime rib beef roast, 4-7 ribs
(large or small end, small end has the least waste)

seasoned or fresh ground pepper,

to taste

Worcestershire sauce, to taste

sweet Hungarian paprika

flour to coat the roast

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The secret to this way of preparation is just the method of roasting. The weight of this roast does not matter, as long as it is between 4 and 7 ribs long. Rub the spices over the outside of the entire roast (bone side, too). Dust with the flour, then set the meat on a roasting rack inside a roasting pan. Place the pan in a preheated 500 degree oven and roast for 5 minutes per pound (you must know the exact weight of the roast) for rare, 5 1/2 minutes per pound for medium to well done. After roasting period, TURN THE OVEN OFF, BUT DONT YOU DARE OPEN THE OVEN DOOR! The oven door must not be opened for exactly 2 hours. Now, open it up, place the meat on a warmed serving platter and carve away. This is so good, especially if you choose Certified Angus Beef. From Fred Wix

Sniders Meats Method

Heat oven to 250 degrees. Season roast and cook fat side up uncovered approximately 40 minutes per pound A meat thermometer is recommended to insure the desired doneness. Remove roast from oven at 140 degrees for rare, 150 degrees medium and 160 degrees for well. Let ribs stand for 15 minutes before carving. Example times: 4-6 pounds 2 1/2 -4 hours 6-8 pounds 4-5 1/2 hours

Martha Stewarts Method

Trim fat; season roast. Roast 450 degrees 20 minutes. Turn oven down to 325 degrees for 1 hour 25 minutes. DO NOT OPEN OVEN. Test in thick end between 2 ribs

Lois Kaufmans Method

Four hours before dinner: Preheat oven to 375 degrees. Roast meat for 1 hour. Turn off oven; let stand in oven for 2 hours and 15 minutes. DO NOT PEEK. Turn oven on to 325 degrees and roast additional 45 minutes. Remove from oven, place meat on heated platter and let stand while making au jus or Yorkshire pudding using the drippings.

Roast Beef, Classic Sunday Dinner

Tender cuts of meat can be dry roasted, no liquid added. Choose a large rather tender cut of beef, such as rib, boneless rib, rolled rump, tip, or tenderloin roast. Allow about 1/2 pound per personmore if bone-in. Season with salt and pepper. Place fat-side up on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325 degree oven. Roast to desired degree of doneness (rare 140, medium 155-160, well 170 degrees). Example: 34 to 38 minutes per pound for 4 to 6 pound roast, medium doneness, or about 2 1/2 hours. Allow to stand 15 to 20 minutes for easier carving. Temperature continues to rise during this time, so remove meat from oven when 5 to 10 degrees lower than desired final temperature.

Roast Beef, Slow Roast

Amazingly delicious, any cut of roasteven less tender cutscooked for 20 to 24 hours is juicy, shrinks less, is tender, and slices beautifully! The oven temperature is set approximately to the temperature you want the meat when it is done. (see a roasting chart to select degree of done-ness)
ROAST

(ANY

CUT)

OVEN THERMOMETER

MEAT THERMOMETER

NO SALT OR SPICES NEEDED

Preheat oven to 300 degrees. (Use 2 thermometers: a stand-alone oven thermometer [to determine how accurate your oven regulator is] and a regular meat thermometer.) Brush roast with oil, insert the meat thermometer, roast for 1 hour at 300. This initial hour will assure complete sterilization of all surfaces. Turn heat down to internal temperature desired, and forget about it. The longer the meat cooks, the more tender it becomes. (Example: beef, medium well, should be 155 degrees. Set your oven temperature to 155 after the initial hour at 300.) Plan ahead! If you want to eat at 2:00 pm on Sunday, start your roast at 2 to 4 pm on Saturday! (From Adele Daviss Lets Cook It Right!)

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Main Dishes [Beef]

3 cans water 1 cup catsup (your choice) 3 Tbs brown sugar 3 Tbs garlic red wine vinegar 3 Tbs sweet Hungarian paprika 1 Tbs (rounded) chili powder 1 Tbs salt or to taste 1/2 tsp fresh ground pepper or to taste 2 Tbs Worcestershire sauce 2 doz hamburger-type buns, split and lightly toasted

Sloppy Joes for a Small Army of Kids (Gabbys)

3 pounds lean ground beef 2 lg. white onions, chopped 3 cup celery (with leaves), finely chopped 3 cup green bell pepper, finely chopped 3 cloves of garlic, pressed or minced 3 cans Italian-style tomato paste

In a large skillet or fry pan, brown-off the ground beef, then discard the extruded grease. Add the onions, celery, bell pepper and garlic. Let this mixture saut several minutes over a medium-high heat, then stir in all of the remaining ingredients, except the rolls. Reduce the heat to low, cover and simmer about an hour, stirring several times. Uncover and continue to simmer until reaching desired consistency.

Sour Cream Noodles [Dads Favorite]

1 pound lean ground beef 1 onion, chopped 1 tsp celery salt 1 tsp Worcestershire sauce salt/pepper to taste 1 cup sour cream 3 cups fine noodles 1 quart tomato juice

Brown ground beef and onion in large Dutch oven type pan. Add seasonings. Put the uncooked noodles on top of meat mixture. Pour tomato juice over noodles. Bring to boil, reduce heat to simmer. Cover and cook at the simmer for 30 minutes. Check noodles; if done, stir in 1 cup sour cream. Serves 6. (Kalevi brought this from his bachelor days.)

Gourmet Noodles
A stove-top hamburger casserole recipe that is so much like Sour Cream Noodles 1 pound lean ground beef 1 cup onion, chopped 1 clove garlic, crushed 1 tsp salt 3 cups (4 oz) med noodles 1. 2. 3. 4. 1 #2 can (2 1/2 cups) tomato juice 1 1/2 tsp Worcestershire sauce 1 1/2 tsp celery salt 1 tsp salt dash pepper (to taste) 1 can condensed beef broth 1/2 cup water 1/2 cup chopped green pepper 1 cup dairy sour cream 1 3-oz can (2/3 cup) sliced mushrooms, drained

Place beef, onion, garlic, and 1 teaspoon salt in skillet. Cook and stir until beef is browned. Add noodles on top of meat mixture. Combine tomato juice Worcestershire sauce, celery salt, salt, pepper, beef broth, and water. Pour over noodles. Cover; simmer for 20 minutes, stirring occasionally. Add green pepper. Cover; cook 10 minutes or till noodles are tender. Stir in mushrooms and cream; heat. Makes 5 or 6 servings.

Main Dishes [Beef]

Spaghetti Casserole
1 # spaghetti 1 # ground beef 1 qt spaghetti sauce 1 8-oz tomato sauce 1 8-oz can water 1 tsp dried oregano 1 pkg spaghetti mix (Schilling) Salt and pepper to taste 2 Tbs brown gravy mix (opt) Parmesan cheese 2 cups Mozzarella or Swiss cheese, grated

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Saut beef. Add all remaining ingredients except cheese and spaghetti. Simmer the mixture (should remain relatively thin). Cook spaghetti just until tender; drain. Layer in a 3-quart baking dish (1) half of cooked spaghetti; (2) half of meat sauce; (3) half of cheese, grated; (4) half of white sauce (5) repeat layers 14, then top with Parmesan cheese. Bake uncovered at 350 for 25 minutes or until all is bubbly hot. Shawnie Dance, CR 2nd Ward)

White sauce for Spaghetti Casserole

3 Tbs butter 3 Tbs flour 3 cups milk Salt, pepper to taste

Melt butter; stir in flour. Cook until bubbly. Add 3 cups milk at once and stir while cooking over medium high heat until thickened.

Spaghetti Sauce
1 pound ground beef (lean) 1 onion chopped 1 stalk celery (optional) 1 28 oz can cut tomatoes, chopped + liquid 2 small cans tomato paste 1 Tbs brown sugar 1/2 tsp sweet basil crushed 1 bay leaf garlic salt or powder* to taste Brown ground beef and onion and celery; add remaining ingredients. Simmer for 1/2 hour. (Minced clams [two 7 1/2 oz cans] may be substituted for the hamburger, or the sauce may be used without meat as a marinara sauce.) *Can use 2 cloves garlic, halved and sauted in 2 Tbs olive oil (discard garlic after browning) celery salt to taste leaves, crushed 1/3 pound fresh mushrooms, sliced 1/2 tsp oregano crushed 1/2 tsp dried rosemary

Spoon Burgers
1 pound ground beef 1/8 tsp pepper 1 Tbs ketchup 2/3 cup onion 1 can chicken gumbo soup 1 Tbs mustard 1/2 tsp salt 1/4 cup water

Brown beef and drain. Add rest of ingredients & simmer. Serve on buns.

Spoon Burgers or Barbecued Beef on Buns (Raili Garrett)

1 pound ground beef 2 Tbs brown sugar 1/2 cup ketchup 1 onion, chopped 1 can chicken gumbo soup 2 tsp dry mustard 1 Tbs chili salt & pepper

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Main Dishes [Beef]

Brown beef & onion; add rest of ingredients & simmer 1 hour. Serve on buns. LaVerne Jenkins

Steak Roll-Ups [Roladen]

From our colorful and dear neighbor, Merilyn Angerbauer, CR 2nd Make according to the amount needed and season to taste. round steak (sliced quite thin) onions, chopped bacon strips salt & pepper

Pound meat and cut into strips 3x4 or 4x6. Place onions, seasoning, strip of bacon on steak and roll. Tie each piece with string or put wooden picks to hold in place. Brown on all sides and then either bake or steam until tender. Juices from meat make delicious gravy.

Stacked Tacos
2 pounds ground beef 1 can tomato soup chopped lettuce 15 oz can tomato sauce 2 Tbs taco seasoning mix sliced olives Brown ground beef in skillet. In a large saucepan, add tomato sauce, diced tomatoes, salsa, tomato soup, and seasoning mix. Stir well. Add ground beef; simmer for about one hour to blend flavors. Heat a small amount of cooking oil in a skillet. Quickly dip each tortilla shell in the hot oil and drain on a paper towel. To Serve: Place a tortilla shell on each plate. Add abt 1/4 cup sauce mixture on each tortilla. Sprinkle with cheese. Place another tortilla on each and add more sauce, and cheese. Repeat once again. You should have a stack of three layers. Top with lettuce, olives, and a dollop of sour cream. Enjoy!!! KS & Alisa Bangerter 28 oz can diced tomatoes corn tortillas sour cream 2 cups salsa grated cheddar cheese

Stroganoff [for Potato Bar] Ground Beef

From Stake Relief Society: Use as a topper for Baked Potato Bar 1/3 cup minced onion 2 Tbs butter 1/4 tsp garlic powder 1 pound ground beef 1/2 tsp salt 2 Tbs flour 1 can cream of mushroom soup Dash pepper 1 cup sour cream; heat through 2 Tbs parsley flakes

Saut onion, garlic powder in butter; add ground beef, salt and brown. Stir into browned ground beef the flour and a dash of pepper. Stir well and add the soup. Heat thoroughly. Just before serving, stir in the sour cream. Heat to serving temperature; sprinkle with parsley. Serve with additional toppers: chopped tomato, onion, grated cheese, bacon bits, mushrooms, green pepper, lettuce, black olives, peas

StroganoffKarins Quick and Easy/Hamburger

My kids love it and with six children, I need recipes that are easy, easy, EASY! 1 1/2 pounds ground beef 1/2 onion, chopped fine 1 -2 cans cream of mushroom soup 1 cup sour cream; heat through salt and pepper

Brown ground beef with finely chopped onion. Add soup. salt and pepper, and heat. Stir in sour cream. Heat thoroughly. Serve over mashed potatoes.

Main Dishes [Beef]

Stroganoff w/noodles (Quick ) Ground Beef
1/4 cup butter or margarine 1/4 cup chopped onion 1 clove garlic, chopped 1 pound lean ground beef 1 6-oz can mushrooms & juice 3 Tbs lemon juice 2 Tbs chopped parsley 1 tsp salt 1/4 tsp pepper 1 can (10-1/2 oz) beef consomm 1/4 pound (2 cups) uncooked noodles 1 cup diary sour cream

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In hot skillet, melt butter; saut onion and garlic lightly. Add ground beef and cook until red color disappears. Add undrained mushrooms, lemon juice, consomm, salt and pepper. Simmer uncovered for 5 minutes. Stir in uncooked noodles and cook covered over medium heat for 10-12 minutes or until noodles are tender. Just before serving, stir in sour cream and heat quickly but do not boil. Serve immediately.

Super Nachos
Use the beef and beans as the basis for tasty tacos and taco salads as well as nacho topping. We really like this recipe from Rachael Ray *(Food Network}. We like the full amount of jalapeno and spices!

Beef and Beans Topping:

1 Tbs extra-virgin olive oil 1 pound ground sirloin 2 cloves garlic, chopped 1 small onion, chopped 1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. 2. Combine salsa ingredients in a bowl and set aside for flavors to marry. 3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saut 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. 4. Top evenly with beef and beans and the pico de gallo. 5. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list. 2 bags corn tortilla chips in 2 colors or different flavors, -- pick 2 favorites such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips 1 jalapeno pepper, seeded & chopped 1 tsp salt 1 1/2 tsp dark chili powder 1 1/2 ground cumin, half a palm full 2 tsp to 1 Tbs cayenne pepper sauce, giving you medium to hot heat level 1 can black beans, 15 oz, drained grated cheeses

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Main Dishes [Beef]

1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking Salt

Pico de Gallo Salsa:

4 vine ripe tomatoes, seeded and chopped 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level 1 small white onion, chopped

Additional toppings to choose from, optional:

Sour cream Chopped scallions Diced pimento Chopped black olives Hot pepper sauces Sliced avocado, dressed with lemon juice

Tallerina
From good friend Mary Lou Arveseth. Its a recipe that you can make on a moments notice. Try it today! 2 cups cooked noodles 2 cups grated cheddar cheese 1 pound hamburger 1 cup cream style corn Brown meat and onions; add soup, noodles, corn, mushrooms, olives and 1 cup cheese. Simmer 10 minutes. Pour into baking dish. Sprinkle with rest of cheese. Bake 400 degrees for 20 minutes. Serves 6 1 chopped onion 1 small can mushrooms 1 can tomato soup Chopped ripe olives

Texas Hash
1 lb ground meat 1-2 Tbs fat or oil 1 large onion, sliced in thin rings Cook rice. Saut meat, onion and pepper in skillet in hot fat, until crumbly. Be careful not to burn. Add can tomatoes and chili powder. Mix with rice in greased casserole and bake 1/2-1 hour (until moist but not bubbly) at 350 degrees F. Serve with tossed salad and hot/cold tea. (Good Sunday Go To Meeting dinner dish! I never brought a rice kernel home! Interesting note: Those who ate the most were the men whose wives insisted they did not like casseroles!) 1 green pepper 1 Tbs chili powder 1 large can tomatoes salt pepper 1 cup rice

Main Dishes [Beef]

Taco Bell Enchirito Clone
Top Secret Recipes version by Todd Wilbur. Until Taco Bell changes it, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. 1 lb ground beef 1/4 cup all-purpose flour 1 Tbs chili powder 1 tsp salt 1/2 tsp dried minced onion 1/2 tsp paprika 10 to 12 small flour tortillas (fajita size) 1/4 tsp onion powder dash garlic powder 1/2 cup water 1 16-oz can refried beans

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1/4 onion, diced (about 1/2 cup) 1 10-oz can La Victoria red chile sauce 2 cups shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder, using your hands to thoroughly mix all ingredients together. 2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining. 3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high. 4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side. 5. Spoon about 3 Tbs of refried beans down the center of each tortilla. Spoon 3 Tbs of beef on top of the beans followed by a couple tsp of minced onion. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate. 6. Spoon a couple Tbs of red sauce over the top of the tortilla, then sprinkle on a couple Tbs of the shredded cheddar cheese. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients. Makes 10 to 12.

Three Bean Crockpot Meal

1# ground beef, lean 2 cans (1# 15 oz) pork and beans 3/4# bacon, cut up 1 cup chopped onion 1 can (1#) kidney beans, drained 1 can (1#) lima beans, drained 1 cup catsup 1/4 cup brown sugar 3 Tbs white vinegar 1 tsp salt pepper to taste

Brown beef, drain, place in crock-pot. Brown bacon together with onions. Drain. Place in crock-pot. Add all other ingredients. If necessary, add a little water. Stir. Cover and cook on low at least 4-6 hours (can be cooked longer if you're not at home). Pat Hayes

14 Main Dishes >Pork

B-B-Q Spare Ribs [a perennial favorite!]
3-4 pounds spare ribs 1 lemon 1 large onion 1 cup catsup In shallow pan place meat, 1 slice lemon and thin slice onion on each piece. Roast 30 minutes at 450 degrees. Combine ingredients for sauce, bring to boil, and pour over meat. Continue roasting 45 minutes to 1 hour at 350 degrees. Can cook at lower temperature for longer time Better Homes and Gardens, p 260 1/3 cup Worcestershire sauce 1 tsp chili powder 2 dashes Tabasco 1 tsp salt 2 cups water

Chile Verde
cooking spray 1 lb. pork tenderloin 1/3 cup plus 2 Tbs flour divided 2 medium onions, chopped 2 to 3 cloves, garlic, minced or pressed 1 tsp salt 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp garlic powder 4 to 5 fresh roasted Anaheim or Poblano chilies, peeled, seeded, deveined and chopped. 1 14.5 oz can chopped tomatoes or 2 large tomatoes peeled and chopped 2 1/2 to 3 cups water 3 to 4 tsp beef or chicken base or bouillon fresh ground pepper to taste chili powder to taste flour tortillas

1. Trim pork of visible fat; cut in 1-in. pieces. Toss pork with 2 Tbs flour and set aside 2. Lightly spray a 4 to 6 quart Dutch oven or pan, and preheat on medium for 2 to 3 minutes. Add pork to pan and cook, turning often until flour is a dark golden brown. Reduce heat to low and continue to cook for an additional 5 minutes or until moisture from pork starts to lift browned glaze off bottom of pan. Remove pork from pan and set aside. 3. Increase heat to medium and add onions and garlic to pan. Saut onions until soft and browned from deglazing bottom of pan, about five minutes. Add small amounts of water if necessary to keep onions from drying out. Add salt, cumin and oregano to onions, continuing to saut until spices are fragrant. 4. Add tomatoes and chilies to pan. Stir in flour a little at a time, mixing well after each addition. Slowly stir in water and bouillon. Increase heat and bring to a boil, while stirring. Return pork to pan and reduce heat to low. Simmer, covered for 35 to 45 minutes. 5. Uncover pan and increase heat to medium. Stirring often, cook chili verde at a high simmer until sauce is thickened, 15 to 20 minutes. Serve hot with warm flour tortillas. Mary Ross, KSL Noon News

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Main Dishes [Pork]

2 Tbs olive oil 4 pounds pork butt 8 soft rolls or slices of white bread

North Carolina-Style Pulled Pork Barbecue

5 to 6 cups barbecue sauce

Total time: 4 1/2 hours Prepare the barbecue sauce the day before cooking the meat. Preheat the oven to 275 degrees. In a large (6- to 8- quart) oven proof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole. Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven and set aside to cool. Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls with coleslaw and bread-and-butter pickles on the side.

Barbecue Sauce
2 28-oz cans Italian plum tomatoes, chopped, with their juices 1/2 cup unsulfured molasses 1/2 cup honey 1/4 cup tomato paste 2 Tbs coarsely chopped garlic 2 bay leaves 2 Tbs ground cumin 1 tsp cracked black pepper 1 1/2 tsp crushed red pepper flakes 4 cups water 1 1/3 cups cider vinegar Salt, to taste

In a large heavy pot, place the tomatoes with their juices, molasses, honey, tomato paste, garlic, bay leaves, cumin, black pepper and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for about 1 1/2 hours, until very thick. Add the water and vinegar, and return to a boil. Reduce heat and simmer, uncovered, for an additional 1 1/2 hours. Remove and discard bay leaves, and season with salt. Cool, cover and refrigerate overnight.

Luau Roast Pork

Try a luau and include this simplified luau roast pork using the indoor oven. About 12 servings. 5 pounds pork roast 1 1/2 tsp Worcestershire sauce 1/4 cup soy sauce 3 cloves garlic, crushed 1 tsp ground ginger 1/2 can 7-up or Cherry 7-up 1/3 cup brown sugar 1 Tbs liquid smoke limes for garnish Combine Worcestershire sauce, soy sauce, garlic, ginger, 7-up, brown sugar and liquid smoke [if you are using liquid smokeI do not use; anyway, a Tbs is way too much for me]. Rub roast with mixture and allow to marinate in liquid for at least 1 hour or up to 24 hours in the refrigerator. Place roast and juices in a roasting bag or tightly wrap in foil. [I use Reynolds foil cooking bag, just because it is easy; I use the same bag to marinate in, too] Place in baking pan. Bake at 325 degrees for 4-5 hours or until meat is fall-apart-tender. Shred meat to serve. [I have wedges of lime on the serving platter for those who would like a squirt of lime with meat. Also, I usually have some very good French bread rolls or the like to serve with the meat; rice goes well, too.] Serve excess juice from bag on the side, or mix in to shredded meat. NOTE: Juice can be used for cooking dry beans, etc. for a great flavor (dont add additional salt)

Main Dishes [Pork]

Pineapple-Cranberry Pork Loin Slow cooker
Nancy Allen via Kathy Samsel 1 4-lb pork loin roast 1 1-lb can crushed pineapple 1 1-lb can cranberry sauce, whole berry or jellied 1/4 tsp nutmeg 1/4 tsp ground cloves

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Season roast with salt and pepper and place in crock-pot. Mix remaining ingredients and pour over pork Cover and cook at low 8-10 hours. To serve, slice between ribs and spoon sauce over each portion.

Pork and Green Chile Stew

3 Tbs oil 2 pounds boneless pork, cut into 1inch cubes 1 cup chopped onion 1/2 tsp minced garlic 1/4 cup flour 2 cups peeled chopped *tomatoes (or canned) 2 7-oz cans chopped green chilies, drained 1 jalapeo pepper, seeded and minced 1 tsp salt In large saucepan, heat oil over medium heat. Add pork and cook until lightly browned. Stir in onion and garlic. Add flour and cook, stirring constantly, 1-2 minutes. Add tomatoes, green chilies, jalapeo, salt, pepper and sugar. Stir until well blended. Add chicken broth. Cover, reduce heat, and simmer about 2 1/2 hours or until pork is tender. Serve in warmed bowls with flour tortillas. Serves 4-6. 1/2 tsp freshly ground pepper *Tomatillas 1/2 tsp sugar 1 cup chicken broth Flour tortillas, warmed

Pork Chops baked in Mushroom Gravy

The first time I invited Kalevi to dinner, I had not cooked much of anything before. I had seen my mother cook these pork chops many times. So I tried them out on him. It has been a favorite ever since. 4 t pork chops 1 can cream of mushroom soup 1/2 - 1 soup can water

Season chops with salt and pepper. Brown pork chops in oven-proof skillet. Blend mushroom soup with water; pour over browned chops. Bake covered at 350 degrees for 45 minutes. Remove cover last 10 minutes. Pork chops should be fork-tender and sauce will be somewhat browned. Can also be cooked on top of stove over low heat (45 minutes, or until tender). 3 to 4 servings. (Can be doubled.) Variation: Blend 1/2 cup sour cream and 2 Tbs chopped parsley into soup/water mixture. Thinly slice potatoes (4 cups) and in buttered 2-qt casserole, alternate layers of potatoes sprinkled with salt and pepper with sauce. Top with browned chops. Cover; bake 375 degrees for 1 1/4 hours.

Pork Chops and Rice

6 pork chops 1 pkg onion soup 1 can mushroom soup 1 cup rice 1 tsp salt 1/4 cup water

Brown pork chops. Mix other ingredients in a bowl and pour over the pork chops. Cook slowly for 45 to 60 minutes or until rice is done.

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Main Dishes [Pork]

Sunday Pork Chops and Potatoes

A great Sunday dish - start it before church and come home to a ready meal. 6 boneless pork loin chops, 3/4-inch thick non-stick spray 6 medium potatoes 1 onion salt and pepper to taste 1 can (10 3/4 oz) cond. cream mushroom or cream of chicken w/mushroom soup 1 cup fat-free, light or regular sour cream 1/2 cup milk 2 cups shredded cheddar cheese

1. Pre-heat oven to 325 F. 2. Spray skillet with non-stick spray and brown chops, turning once. 3. Spray 9x13 baking dish with non-stick spray. Peel and slice potatoes. Thinly slice onion. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper. In a medium bowl, stir together cream mushroom soup, sour cream and milk. Stir in 1 cup shredded cheese. Spoon mixture over potatoes and onion in baking dish. Arrange chops on top. 4. Cover chops and potatoes with foil. Place baking dish on baking sheet to catch possible spills. Bake about 2 hours or until chops and potatoes are tender. Uncover, sprinkle with remaining cheese. Bake 510 minutes longer or until cheese melts. Let stand 10 minutes before serving. Serves 6.

Pork Cutlets, Baked

Tender, moist and flavorful 6 boneless pork chops

NEW

3 Tbs parmesan cheese, freshly grated recommended

2 tsp garlic salt 1 cup plain yogurt

2 cups Ritz cracker crumbs, finely crushed

Combine cracker crumbs, Parmesan cheese and garlic salt. Coat each pork cutlet with yogurt. Dip both sides into crumbs. Place in greased baking dish. Bake at 350 degrees for about 45 minutes.

Pork Chow Mien

1 pound pork cubed 1/8 cup oil 1 cup celery slantcut 1 cup bean sprouts 1 cup chicken stock 1/2 tsp sugar 1/8 cup soy sauce 1 1/2 Tbs cornstarch

1 cup onion chopped 1/2 cup bamboo shoots 1 can mushrooms

Stir-fry cubed pork in oiled frying pan until browned and cooked tender. Remove meat from pan. Add vegetables and more oil, if necessary, and stir-fry for about 5 minutes. (Do not overcook-vegetables should be crisp.) Combine the meat and vegetables; mix well. Heat chicken stock, sugar, and soy sauce. Make a paste of cornstarch and a little cold water; stir into the hot stock mixture. Cook, stirring constantly, until thickened. Pour over meat and vegetables. Let the chow mien and sauce have time to blend flavors before serving. Serve over chow mien noodles or rice. Serves 5 Lion House Recipes

Main Dishes [Pork]

Pork Tenderloin
The other white meat This simple method leaves the pork tender, moist and delicious. 2-4 pounds pork tenderloin (each about 8 to 10 inches long)

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Preheat oven to 390 degrees. Place tenderloins in baking dish. Roast 30-35 minutes or until done (internal temperature should be 160-165 degrees). . When ready to serve, slice into serving pieces and serve au jus with pan juices. Simply delicious!

Pork Tenderloin w/Marinade

3 pounds pork tenderloin (4 tenderloins, each about 8 to 10 inches long) 3 clove garlic minced 1/2 cup soy sauce 1/2 cup sugar 1/4 tsp MSG green onions chopped for garnish lime wedges for garnish 1/4 tsp ginger

Place tenderloins in glass baking dish. Combine garlic, soy sauce, sugar, monosodium glutamate, and ginger; pour over meat. Cover with plastic wrap and refrigerate for several hours or overnight, turning a couple of times. Preheat oven to 325 degrees F. Cover meat and marinade with lid or aluminum foil and bake about 2 hours. When ready to serve, slice at an angle into serving pieces. Place on serving platter and pour marinade on top. Garnish with chopped green onions. Serves 6

Raisin sauce for Pork or Ham

This sauce is especially good with ham or pork 1/2 cup sugar 2 Tbs cornstarch 1 tsp dry mustard 1 1/2 cup water 2 Tbs lemon juice 1 Tbs vinegar 1 cup raisins

Mix sugar, cornstarch and dry mustard together and slowly add water, lemon juice, vinegar & raisins. Bring to a boil and cook, stirring, until thickened.

Roast Kalau Pork

10 pounds pork cushion meat (or pork shoulder) aluminum foil 1 1/2 cup soy sauce 1 1/2 inch of fresh grated ginger 3 cloves garlic, minced 1 tsp liquid smoke

Line roasting pan with aluminum foil going both directions so that it is very nearly tight. Leave plenty of overhang to seal top. Place pork chunks inside foil-lined pan. Combine the remaining ingredients and pour over pork. May be refrigerated overnight. Roast pork in 325 degree oven for 4-5 hours. Shred and serve with roasting juices. Great with rice! Serves20-30.

Roast Pork Loin

6 lb. pork loin 1/2 cup soy sauce 1 tsp ground ginger 1 cup orange marmalade

Place loin in roasting pan fat side up. Spear loin with toothpick. Pour soy sauce over loin. Sprinkle with ginger. Roast uncovered in 375 degree oven until thermometer reads 130 degrees (approximately 11/2 hours). Remove loin from oven and spread with marmalade. Return to oven and continue roasting until thermometer reads 150 degrees, approximately 45 minutes. Baste with pan juices every 10 to 15 minutes. Serve on platter, garnished with greenery and orange twists. Serves 12-16.

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Main Dishes [Pork]

Shish Kebabs Marinated Greek Pork: our Blue Ribbon Choice!

What a treat it was to drive to the shish kabob place in Sugar House! We loved the hot Pita bread, the vinegar-y lettuce and fries! We could never find a way to duplicate exactly the same taste at home; these come close. a variation on souvlaki: marinated pork (or other meats) grilled or broiled to perfection. It may be served as a steak, chop, shish kebab, strips, or however your fancy dictates. Becky Low, USU Extension Serve w/ Lemon rice. (see below) Serves 6. 1/2 cup olive oil 1/2 cup lemon juice 1/4 cup grape juice 1/4 cup red wine vinegar 6 cloves garlic, minced salt and pepper, to taste Prepare marinade by combining oil, lemon juice, grape juice, vinegar, garlic, seasoning, basil, and bay leaves. Add salt and pepper to taste. Cut pork into 1 inch cubes (if desired) and place in single layer in a 9x13 pan. Slice onion and separate rings. Place onion on top of meat. Pour marinade over meat. Cover and refrigerate for 2-24 hours. Drain marinade. Thread meat on metal skewers and grill or broil in oven 4 -5 inches from heat. If marinade is to be used as a baste after meat is partially cooked, heat marinade to a boil. Baste frequently with marinade while cooking. Serve hot on a bed of lemon rice. 2 # boneless pork loin 1 onion, sliced 2 tsp Italian seasoning 1/2 tsp basil leaves, dried 2 bay leaves, crumpled

Lemon Rice
2 Tbs butter 1 1/2 cups rice 3 cups chicken broth 1 lemon fresh parsley, snipped, (optional)

At least 2 tablespoons lemon zest; set peel aside. Juice lemon and combine with butter, rice and broth. Bring to a boil, reduce heat to simmer, cover and simmer (with out peeking) for 20-30 minutes or until liquid is absorbed. Stir lemon peel into rice. Sprinkle with fresh snipped parsley, serve hot.

Shish kebab Souvlaki

5 pounds lean, boneless pork 1 cup imported olive oil Juice of 2 lemons 1/4 cup white wine vinegar, diluted Cut pork into 1-inch pieces and place cubes in large bowl. Make marinade of oil, lemon juice, wine, oregano, pepper and garlic. Pour over meat, toss, cover, and refrigerate overnight. Thread meat on skewers and grill over hot coals (Ive even done these in an electric fry pan, or under the broiler in the oven) Remove meat from skewers onto warm pita bread rounds. Garnish with tomato, onion, lettuce. Note: for wooden skewers, soak in water before using. 3/4 Tbs dry oregano 1/2 Tbs black pepper 5 garlic cloves, crushed 6 to 8 large pita bread rounds 2 whole tomatoes, chopped 1 medium onion, chopped 1/2 cup shredded iceberg lettuce

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Shish kebab Souvlakiaanother marinade to try
1 onion, chopped 1/2 Tbs best olive oil 1/4 cup lemon juice 1. 2. 3. 4. 1/2 cup red wine 2 cloves garlic, minced or pressed 1 Tbs leaf oregano 1 tsp thyme 1/4 tsp salt

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freshly ground pepper to taste 2 bay leaves

Cut meat into 1-inch cubes and set aside. Mix all marinade ingredients together in a large nonmetallic bowl or container. Add meat to marinade and allow to marinate 8 to 12 hours or overnight. Thread 6 or 7 pieces of meat on each alternating with onions and peppers if desired. Place meat skewers in a shallow pan and broil for 20 minutes turning twice or grill meat, basting with remaining marinade, turning skewers several times to cook evenly, about 15 minutes. Meat should be nicely browned on the outside, but still pink and juicy inside. Before serving, squeeze a little fresh lemon juice over meat and sprinkle with a bit of oregano.

Sweet-Sour Pork EA
An enduring favorite from my first recipe book. 1 1/2 lb lean pork, cut in strips 2 inches long, 1/2 inch wide. (pork chops work well!) 2 Tbs oil 1/4 cup water 2 Tbs cornstarch 1/2 tsp salt 1/4 cup brown sugar 1/4 to 1/3 cup vinegar 1 cup pineapple juice Brown pork in hot oil. Add water, cover; simmer 1 hour. Combine cornstarch, salt brown sugar, vinegar, pineapple juice, soy sauce; mix. Cook till slightly thick; stir constantly. Pour sauce over hot pork; let stand at least 10 minutes. Add green pepper, onion, pineapple chunks; cook 2 or 3 minutes. Serve with hot rice. 6 servings. 1 Tbs soy sauce 3/4 cup green pepper, cut n strips 1/4 cup thinly sliced onion 1 #2 can pineapple chunks

Sweet & Sour Pork 2

1 1/2 lb. Farmland Extra Tender Boneless Pork Loin, cut into 1-inch cubes 1 (20-oz) can unsweetened pineapple chunks, undrained 1 small onion, cut into wedges 1/2 cup chicken broth 1/4 cup cider vinegar 3 Tbs dry sherry* 2 Tbs soy sauce 1 Tbs brown sugar 1/2 tsp ground ginger 1/2 tsp garlic powder 1 medium green bell pepper, cut into 1inch cubes 1/2 cup water 1/4 cup cornstarch

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1. Brown pork cubes in large skillet. 2. Mix together pork, pineapple, onion, chicken broth, vinegar, sherry, soy sauce, brown sugar, ginger and garlic in slow cooker. Cover and cook on Low for 7 to 9 hours (High: 4 to 6 hours). 3. Turn slow cooker to High. Mix together cornstarch and water; add to slow cooker along with bell peppers. Cover and cook 30 minutes. Serve over hot cooked rice. Serves 8 Ready In 9 hours * Can substitute orange or pineapple juice for sherry

Tomatillo Chili Verde

Wonderful taste! Great way to use stored dried beans. Dish may also be prepared without dried beans. 1 cup uncooked dried beans, (about 4 cups cooked or canned beans) 1 1/2 pounds pork chops, or pork steak Wash beans, cover with cold water and soak 12-18 hours. Discard soaking liquid, cover with fresh water, add salt and cook until almost tender (soaking and discarding liquid will help reduce gas). Cut meat into cubes. Brown meat in oil. Add chopped onion and minced garlic and saut. Add to cooking beans. Peel and dice tomatillos, add to pork mixture. Add pepper and cumin. Bring to a boil, reduce heat and simmer mixture until tomatillos, beans, and meat are tender. Add chilies. Serve hot with warm tortillas. Recipe serves 8.... KSL Television 1998 Becky Low, Utah State University Extension Presented: 05/10/99 2 Tbs oil 1 onion, chopped 3 cloves garlic, minced 1/2 tsp cumin 1 pound , (or 2 10 oz cans) tomatillos 1 tsp salt 1/4 tsp pepper, or to taste 2 cans (7 3/4 oz) green chilies

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3-hour Church Chicken
chicken breasts, halved (8 pieces) 1 slice bacon for each piece of chicken 1. Spray a 9x13 inch baking dish. Wash chicken pieces and dry. Wrap each piece of chicken with a bacon strip. Arrange in baking dish. 2. Mix together the soup and the sour cream. Spread over top of chicken pieces. Bake at 275-300 degrees for three hours or until done. 4 to 8 servings Crystal Barrett 1-2 cans cream of mushroom soup 2 or more cups sour cream

1-hour Wrapped Chicken Casserole

4 large chicken breasts halved (8 pieces) 2 oz jar dried beef 8 slices lean bacon Spray a 9x13 inch baking dish. Wash chicken and pat dry. Place a piece of dried beef on the top and bottom of each piece of chicken. Wrap each with a bacon strip. Arrange in baking dish. Sprinkle mushrooms and onions slices over chicken. Mix together soup and the sour cream. Spread over top. Bake at 350 degrees for one hour or until done. This recipe from Alisa Bangerter is similar to our 3-hour chicken bake; try this one, too. 1 onion sliced 1 1/2 cups sliced fresh mushrooms 1 can cream of mushroom soup 1 1/2 cups sour cream

Apricot Jam Chicken2 ways

8 chicken breasts 1 8-oz jar apricot jam 1 8-oz bottle of Russian dressing 1 pkg dry onion soup mix Mix all together and dip chicken in sauce, or put chicken pieces in 13 x 9 casserole dish and pour mixture over chicken. Bake in oven at 300 degrees, uncovered, for two hours. Watch carefully. Bake 1 hour 15 minutes at 350 degrees. Serve over rice. Serves 8. 1 tsp curry powder 1/4 cup Yoshidas Oriental sauce (can use soy sauce) 1/4 cup pineapple ice cream topping (opt) Salt & pepper

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1/4 cup Russian dressing 1/2 package dry onion soup mix 1/4 cup apricot jam.

Quick baked apricot chicken

1 chicken - cut up (or favorite pieces) Put raw chicken pieces in 13 x 9 casserole dish. Pour mixture over chicken. Bake in oven at 300 degrees, uncovered, for two hours. Serves 4.

Barbecue Chicken
My fav. boneless, skinless chicken 1 cup catsup 2 cups water 1 onion chopped 1 2 Tbs chilli powder Worcestershire sauce (little bit) Combine water catsup, and onion in sauce pan. Add a couple shakes of hot sauce. Bring to a boil. Brown chicken pieces in frying pan with oil. In large roaster pan put layer chicken, and pour boiling sauce over. Cook 1 hour at 350 . Check to see how sauce is thickening. Add a little water if necessary.

Barbecue Chicken
From a summer party at Lee Phillips home in Provo. boneless, skinless chicken 2 parts Yoshida barbecue sauce Bread chicken in flour with seasoning salt and pepper. Brown chicken pieces in frying pan with oildo not deep fry. In large roaster pan put layer of sauce mix on the bottom, then place layer of browned chicken. Continue layering, ending with sauce mix; to sauce add teriyaki sauce. Cook 2 hours at 250 . 1 part Yoshida sweet & sour sauce Pineapple ice cream topping, 1 jar

Tammys Sauce
3 cups Yoshida Oriental Sauce 2 Tbs teriyaki sauce 3 blobs of Bulls Eye Barbecue Sauce 1 jar Smuckers pineapple ice cream topping. Serve with Rice Pilaf (See Side Dish section for recipe)

Buttermilk Preparation for Baked or Fried Chicken

Makes great tasting, juicy chicken almost as good as that cooked by Grandma Steckler! Start two days before you want to serve this chicken. Try it when you have the time. 3 Tbs coarse salt, plus more for seasoning 2- to 3-pound chicken, cut into 8 pieces 3 cups nonfat buttermilk Tabasco (optional but good!)

1. In a medium container, combine ice water and 2 Tbs salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight. 2. Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight. Just before removing from buttermilk, stir in Tabasco (up to 3 Tbs, if you like it hot!)

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3. Proceed to use in your favorite fried or oven fried chicken recipe, coating in seasoned flour, cracker crumbs, corn flake crumbs. Deep fry, or oven fry by drizzling a little butter/oil on crumb coated chicken pieces. (Use in Parmesan Chicken recipe in place of yogurt dip.)

Chicken Breaststhe juiciest!

4 large boneless, skinless chicken breasts 1 1/2 tsp coarse salt 1. Trim any fat from chicken with scissors. Mix salt and sugar and sprinkle evenly over both sides of the chicken. Rub the mixture into the meat. Place in a plastic bag, seal and refrigerate for 4 to 8 hours (8 better). When ready to cook, rinse meat thoroughly to remove salt and sugar rub. Dry on paper towels, then sprinkle each side with pepper. 2. Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook turning once, until browned on both sides and cooked through (4 to 6 minutes per side, depending on size). Use this technique in any favorite recipe. See Salt-Cured Chicken 1 1/2 tsp sugar 2 Tbs olive oil (or butter)

Chicken Delicious
One of the Ten Best Recipes from our former church magazine of the past, the Era serves 12 8 chicken breasts, split (16 1 quart milk pieces) 2 8-oz pkgs cream cheese 2 tsp garlic salt 2 cups grated Parmesan cheese 4 packages frozen broccoli 1. Simmer chicken until just tender; remove the skin and bone (or use boneless skinless). Reserve chicken broth for other use. Cook broccoli according to directions on package. Arrange in bottom of buttered casserole (or individual casseroles.) Blend one package cream cheese and 2 cups milk until smooth. Pour in heavy saucepan; repeat process with remaining cheese and milk. Add garlic salt, 1 cup Parmesan cheese and salt to taste. Cook over medium heat, stirring constantly until bubbly. Pour half the sauce over broccoli and sprinkle with half of the remaining Parmesan cheese. Top with chicken breasts. Put remaining sauce over chicken and sprinkle with remaining Parmesan cheese. 2. Bake 350 degrees for 25 minutes. Let stand 10 minutes before serving. (This sauce is delicious served over most vegetables). Can micro-cook chicken. From The Era salt to taste

Chicken Divan [Karin]

2 packages frozen broccoli 5-6 chicken breasts 1/4 tsp pepper 1/2 tsp paprika Parmesan cheese 1/2-3/4 cup mayonnaise or sour cream 1/2 tsp curry powder 2 Tbs lemon juice 2 cans cream of mushroom soup

Cook and drain broccoli and put in casserole dish. Put chicken over broccoli. Sprinkle with pepper and paprika. Combine soup, mayonnaise, curry and lemon juice. Pour over chicken. Sprinkle with paprika and Parmesan cheese. Bake 35-40 minutes at 350 degrees. Let stand before serving.

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1/2 pint sour cream 1 small can diced green chilies 2 cans cream of chicken soup 1 pound grated cheddar cheese garlic powder

Chicken Enchiladas
12 flour tortillas 3-4 cups diced chicken

Mix soup, sour cream, 3/4 of the cheese, garlic and chilies together. Put chicken on tortilla and 1-2 Tbs sauce on top. Roll up and put in greased dish. Continue until dish is full. Spread remaining sauce on top and sprinkle with cheese. Bake 350 degree for 30 minutes.

Chicken Hawaiian
4 chicken breasts garlic salt 2 Tbs Wine vinegar 1/2 cup sugar 4 Tbs catsup 1 cup pineapple & orange juice 1 Tbs accent 1/4 cup soy sauce 1 Tbs Oil

Sprinkle chicken with garlic salt; let stand 20 minutes Mix remaining sauce ingredients. Marinate chicken in sauce for at least 1 hour. Bake in sauce about 1 hour at 325 degrees.

Chicken Marengo (Myrna Broschinsky)

We (Kalevi and Dianne) first had this dish in 1976 on a trip to Europe when they were in the home of President George and Sister Myrna Broschinsky of the mission located in Toulouse France. (Kalevi was visiting new mission presidents with travel instructions.) Sister Broschinsky invited us to stay dinner. When their children arrived home from school, we heard them ask: Why do we always have THIS CHICKEN and eat on THOSE PLATES when someone is here for dinner? She graciously shared her company recipe. 2 Tbs butter or margarine 1 small can mushrooms chicken cut in serving pieces 1 clove garlic, minced 1 envelop onion soup mix 1 large can peeled tomatoes

Melt butter, brown chicken 10 minutes on each side. Remove from pan. Stir in tomatoes, mushrooms, garlic and soup mix. Return chicken to pan. Simmer 45 minutes or until tender. Serve with rice and vegetables.

Chicken Marengo (Legs)

3 pounds chicken legs and thigh sections salt and pepper 1/4 cup safflower oil 15 mushroom caps, left whole, woody stems trimmed 2 cloves of garlic, minced 1 Tbs fresh basil, chopped 2 cups diced tomatoes, in juice 1/2 cup white wine (chicken bouillon can be substituted) 2 Tbs tomato paste 1 Tbs cornstarch, dissolved in 1/4 cup water

Salt and pepper the chicken. Blanch mushrooms in 1 cup of water with 1 tsp salt for 5 minutes. Remove the mushrooms and save the liquid. Heat the oil, sear chicken on all sides until golden brown and cooked 3/4 through. Remove and keep warm. Add the garlic and saut for 1 minute. Add the tomatoes and simmer for 5 minutes. Add the white wine (broth) and 1/2 cup mushroom liquid and bring to a boil. Add the basil and cook for 10 minutes. Add tomato paste, salt and pepper, to taste. Add cornstarch stirring constantly. Add the chicken pieces and mushrooms and cook for 5 minutes. Serve with rice.

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Chicken Marinade For Grilled Chicken (Shawn Orton)
1/3 cup soy sauce 1/3 cup Dijon mustard 1 tsp ginger (scant) 2 Tbs oil 2 Tbs brown sugar

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Marinate chicken pieces (thighs or breast strips) for 2 hours or more and grill. Grill about 7 minutes on hot grill.

Chicken & Gravy

Friend Pat Hayes says she usually uses more cheese than called for, and that it is really good! 1 chicken cut in pieces (or chicken breasts) 1/4 cup flour 1/4 cup melted butter 1 can small onions Dip chicken in flour. Place skin side down in melted butter in 2 quart baking dish. Bake uncovered 425 degrees for 30 minutes. Turn chicken, bake 15-20 minutes longer. Add onions and mushrooms to chicken. Mix remaining ingredients. Pour over chicken. Cover with foil. Bake 325 degrees 20 to 30 minutes more. Serve with rice and use cheese sauce as gravy. 1 small can sliced mushrooms 2/3 cups evaporated milk 1 can mushroom soup 1 cup grated cheese 3/4 tsp salt 1/8 tsp pepper

Chicken & Rice Sharon Kofford

1 1/3 cup long grain, uncooked 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 tsp celery salt 1. Mix together rice, chicken soup, mushroom soup, celery salt, 2 cups milk. 2. Spray 9x13 pan. Pour rice mixture into baking pan. Place chicken breasts on top of rice mixture. 3. Mix chicken mushroom soup, milk and dry onion soup together. Pour this soup mixture over chicken breasts. 5. Cover and bake at 300 degrees for 3 hours or until rice and chicken test done. Serves 8 1 1/2 cup milk 8 raw boneless-skinless chicken breast halves 1 can creamy chicken mushroom soup 1 1/4 cup milk 1 pkg dry onion soup mix

Chicken Potpie-Campbells Quick & Easy

1 can Campbells Cream of Cream of Mushroom or Chicken Soup 1 pkg (abt 9 oz) frozen mixed vegetables, thawed 1 cup cubed cooked chicken (can use canned white chicken) 1/2 cup milk 1 egg 1 cup all-purpose baking mix

PREHEAT oven to 400 F. Mix soup, vegetables and chicken in 9" pie plate. MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Prep/Cook Time: 40 minutes. Serves 4.

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1/3 cup med sherry wine 1/3 cup dry white wine 3/4 cup whipping cream 2/3 cup frozen peas, thawed and well drained 3 cups cooked chicken meat, in chunks 1 tsp dried thyme 1 Tbs minced fresh parsley salt and pepper

Chicken Potpie
4 Tbs butter 1 med onion, chopped 3 carrots, cut into 1/2inch dice 1 parsnip, cut into 1/2-inch dice 3 Tbs flour 1 1/2 cups chicken stock FOR THE CRUST 1 1/3 cups flour 1/2 tsp salt 1/2 Cup shorting 2 to 3 Tbs ice water 1 egg 2 Tbs milk

1. For the crust, sift the flour and salt into a mixing bowl. Using a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle in the water, 1 Tbs at a time, tossing lightly with a fork until the dough will form a ball. Remove the dough, dust with flour, wrap, and refrigerate until required. 2. Preheat the oven to 400 degrees F. 3. Heat half of the butter in a med saucepan. Add the onion, carrots, and parsnip and cook until softened, about 10 minutes. Remove the vegetables from the pan with a slotted spoon. 4. Melt the remaining butter or margarine in the saucepan. Add the flour and cook five minutes, stirring constantly. Stir in the stock, sherry, and white wine Bring the sauce to a boil, and continue boiling for 1 minute, stirring constantly. 5. Add the cream, peas, chicken, thyme, and parsley to the sauce. Season to taste with salt and pepper. Simmer 1 minute, stirring. 6. Transfer the chicken mixture to 2-quart shallow baking dish. 7 On a lightly floured surface, roll out dough to 1/2-inch thickness. Lay the dough over the baking dish and trim off the excess. Dampen the rim of the dish. With a fork, press the crust to the rim to seal 8 Cut decorative shapes from the dough trimmings. 9. Lightly whisk the egg with the milk.. Brush the pie crust all over with the egg wash. Arrange the dough shapes in an attractive design on top. Brush again with the egg wash. Make 1 or 2 holes in the crust so steam can escape during baking. 10. Bake the pie until the pastry is golden brown, about 15 minutes. Serve hot. Serves 6

Chicken with a grain of salt

the absolute best way to season a chicken is by immersing it in a saline bath. Its called a chicken cure and it sure cures the hungries around our household. We remember the great fried chicken our grandmother made. She would clean and salt down the chicken and let it standperhaps overnight, then fry it the next day. We always commented on how much better her fried chicken was than any we ever did. Was it because she used fresh from the farm chicken? Or could it have been this curing we read about in the newspaper. I say try it, youll like it!

Cured Chicken
6 Tbs salt Three-quarters cup sugar 1 quart water Dissolve the salt and sugar in the water. Pour into deep bowl. Plop one whole fryer chicken in the seasoned water, cover and refrigerate for 2 or 3 hours, turning occasionally. Or substitute boned chicken breasts, and let sit in the liquid for 90 minutes.

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If you want to bake the whole chicken, pat it dry, then paint lightly with olive oil and sprinkle heavily, inside and out, with your favorite seasoning blend. I have used the Creole seasoning available in the spice section of supermarkets. Roast a whole chicken, breast side down, in a 350-degree oven for 30 minutes, then turn breast side up and continue roasting. Figure on 25 minutes of total cooking time, per pound The best way to cook cured chicken breasts is to sprinkle with the spice mixture and then grill over a barbecue fire until no longer pink when sliced in the middle.

Homemade Seasoning For Chicken

1/4 cup chili powder 1 Tbs each dried thyme leaves & garlic powder 2 Tbs each ground cumin, ground coriander, dried oregano leaves & dried basil leaves 3/4 tsp cayenne Mix thoroughly, sprinkle over chicken as needed and store remainder in airtight container.

Chicken w/Orange Sauce

4 chicken breasts cut in 1 inch cubes; toss in flour (or cornstarch) and place in 9x13 buttered dish

Sauce:
1 1/2 cup orange juice 1 can pineapple tidbits

2 Tbs corn starch 3 Tbs lemon juice 1 can mandarin oranges

1/3-1/2 cup brown sugar 1 green pepper

1 to 3 TBS soy sauce some onion (optional)

Pour sauce over chicken; bake 40 minutes at 350 degrees. Serve over rice. From Cameo Park/Alta View 6th ward Relief Society birthday social.

Creamed Chicken over Pastry Shells

1/3 cup butter 1/3 cup flour 1 Tbs parsley Melt butter, saut parsley, onions, chives. Add flour. stir in 1 cup liquid. Bring to boil. Cook over low heat about 3 minutes until very thick. Add beaten egg yolks. Stir a little hot mixture into yolks and then add all to hot mixture. Cook for 2 minutes until eggs are cooked. Fold in 2 cups sour cream, mushrooms, and meat. Serve over tart shells, pastry shells, or toast points. 1/2 Tbs minced onion 1 tsp salt pinch cayenne pepper pinch nutmeg 3 egg yolks 8 oz can mushrooms liquid from mushrooms plus milk to equal 1 cup 2 cups sour cream Chicken, Crab, or Shrimp

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Fabulous Chicken
Kathy Samsel & Kathy Vander Veur introduced this new favorite to our family. It has quickly become a new old favorite. 6 chicken breasts or parts 1 8 oz pkg cream cheese 4 lbs boneless chicken breast, cut into strips 2 cans cream of mushroom soup 1 pkg Good Seasons Italian Dressing Place chicken in crock-pot. Mix the dry Italian dressing with cream cheese and mushroom soup; pour over chicken. Cook about 6 hours on low. Some like to break up the chicken and serve it over rice.

Fajita Bar
2 red bell peppers, cut into thin strips 1 yellow onion, cut into thin rings into thin strips

2 green bell peppers, cut

Grill chicken, peppers, and onions in large fry pan sprayed with cooking spray. Sprinkle with secret seasoning. Cook until chicken is browned and done. Serve with warm, 6 inch, flour tortilla shells. Set out bowls of sour cream (no fat, if you prefer), guacamole, and your favorite salsa. Serves 12-16.

Secret Seasoning (Southwestern)

1 Tbs cayenne pepper 1 Tbs paprika 1 Tbs oregano 1 tsp salt 1 tsp pepper

Mix together and use as desired.

Chicken Fajitas
Ingredients 2 Tbs olive oil, divided 1 onion, sliced 2 red, yellow, or orange bell peppers, or a ombination, cored and sliced Salt, to taste 2 garlic cloves, minced 1 1/4 tsp ground cumin, or to taste 1 tsp ground chili powder, or to taste 6 Tbs fresh lime juice, divided 1/4 cup chopped fresh cilantro, divided 1 (3- to 4-lb) roasted whole chicken, chopped 8 (8-inch) flour tortillas Toppings: salsa, sliced avocado or prepared guacamole, sour cream, and sliced green onions

Preparation 1. Heat 1 Tbs oil in a large skillet over medium-high heat; add onion, bell pepper, and salt, and cook 3 minutes. Add garlic, cumin, and chili powder, and cook 1 minute or until vegetables are crisp-tender. Remove from heat, and stir in 2 tablespoons lime juice and 2 tablespoons cilantro. 2. Heat tortillas according to package directions. 3. Whisk together remaining 1 Tbs oil, 4 tablespoons lime juice, and 2 tablespoons cilantro in a small bowl; season with salt. Drizzle dressing over chicken; toss to coat. Arrange chicken, vegetables, and warm tortillas on platter. Serve with toppings.

Authentic Fajitas Seasoning

1 Tbs corn starch 1 tsp paprika 1/4 tsp garlic powder

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2 tsp chili powder 1 tsp sugar 1 tsp salt 3/4 tsp crushed chicken bullion cube 1/2 tsp onion powder 1/4 tsp cayenne pepper 11/4 tsp cumin

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Instructions measure all ingredients into a ziploc bag, seal. shake well to combine. To Use: 1. Prepare the fajitas using the same directions found on the package of the original seasoning mix : 2. BROWN ground beef or strips of chicken breasts; Add chopped onions and green pepper and cook till softened. 3. Add seasoning mix and 3/4 cup of water. Bring to a boil; 4. reduce heat. Simmer uncovered, 10 minutes, stirring occasionally. 5. HEAT taco shells or tortillas as directed on package. 6. SERVE bowls of seasoned ground beef, lettuce, tomato, cheese sour cream and your favourite guacamole with tortillas or taco shells Enjoy

Jensens Famous Dutch Oven Chicken

Up the canyon around the campfire with Aunt Ivy and Uncle Alf and familycrisp canyon night air, mingled smells of smoke and pinescomplete enjoyment of just being togetherand then the lid of the Dutch oven lifts Cousin Elaine Jensen Bolton gives us the basics of this wonderful dish! chicken pieces potatoes carrots onions cream salt & pepper

Brown chicken in Dutch oven. Layer in Dutch oven or deep casserole in the following order: chicken, seasoning, vegetables, seasonings. Repeat layers until all the ingredients are used up. Dot top layer of vegetables with butter. Cover and bake in 350 degree oven for one hour. Remove from oven and pour heavy cream over all. Return to oven and continue baking until cream is heated thoroughly and takes on the nature of a sauce. Of course, to get the full effect, cook in Dutch oven over coals in a canyon!

Parmesan Chicken w/Ritz Crackers

Recipe from Karin, 6th Ward, and Fred Wix! Must be a winner! 6-8 boneless, skinless chicken breasts 1 cups crushed Ritz crackers 1 1/2 Tbs grated Parmesan cheese 1. Dip boneless, skinless chicken breasts into yogurt. Coat with crumb mixture. 2. Put part of the butter in the bottom of the pan, so the chicken doesnt stickdrizzle the rest on top. Bake uncovered at 350 for 45 minutes or until done. 1 tsp garlic salt 1/2 tsp seasoned salt 1/4- 1/2 cup melted butter plain yogurt

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Oven-fried Chickenfrom Rilla Reiger

Arriving in the US in 1954, Kalevi eventually learned enough English to work and to have a small apartment in the Rieger home on 7th East and 2nd South. Rilla, whose home it was, became his life-long friend. She was the organist extraordinaire in the 12th Ward and also for Deseret Mortuary. She shared this chicken recipe which was a welcome change to the hamburger dishes he had lived on in those days. 4-6 chicken breasts 2 beaten eggs 1/4 lb butter corn flake crumbs (abt 1 cup) Mix fine corn flake crumbs in a bowl with a little flour, salt, pepper, garlic salt, and pepper. Set aside. Melt butter in 9x13 inch baking dish. Fill pan with 1/2 inch melted butter, says the original handwritten instructions; you may want to use less. Dip chicken pieces (can use 4-6 chicken breasts, or a variety of pieces) in beaten eggs (2 eggs per whole chicken) and then smother pieces in crumb/seasoning mixture. Place coated chicken in pan with butter, not too close together. Bake at 325 degrees 1 hour, or until tender. Baste 2 or 3 times during baking. 1 Tbs flour salt & pepper garlic salt

Pineapple Chicken
A tangy sweet sauce over tender chicken creates a low-fat dish and a wonderful entree. Recipe serves 4. Becky Low, Utah State University Extension 4 boneless skinless chicken breast 1 Tbs oil salt and pepper to taste 1 20 oz can pineapple, slices 1/3 cup coarse Dijon-style mustard 1/3 cup honey, orange blossom honey is nice 3 cloves garlic, crushed 1 Tbs fresh basil, snipped 1 Tbs cornstarch 2 cups cooked rice red and yellow bell pepper

Brown chicken in oil. Salt and pepper to taste. Drain juice from pineapple and combine with mustard, honey, crushed garlic and snipped basil. Place slices of pineapple in pan with chicken, pour sauce over chicken and pineapple. Bring to a boil. Cover with a tight lid, reduce heat and simmer for 20 min. Remove chicken and pineapple and place on a bed of cooked rice. Mix cornstarch with 2-3 Tbs. cold water. Stir into meat juices. Bring to boil, stirring constantly, to thicken. Pour sauce over chicken and pineapple. Garnish with additional sprigs of fresh basil and strips of bell pepper, if desired. ... KSL Television 1998 Presented: 04/26/99

Poppy Seed Chicken (or Turkey) Casserole

1 chicken, cooked and deboned 1 can cream of chicken soup 1 1/2 c sour cream 1 small pkg Ritz crackers (or 2 rolls of crackers) 2 Tbs poppy seeds 3/4 stick butter 1. Layer chicken in bottom of casserole; spread sour cream/soup mixture over chicken. 2. Crumble crackers and sprinkle over soup mixture. Melt butter & add poppy seeds; pour over crackers. 3. Bake 350 30 to 40 minutes (or micro cook 15 minutes). Bette Jo Croshaw

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Savory Crescent Chicken pillows

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We really love this Grand Prize Winner in the 1974 Pillsbury Bake-Off Contest A quick and easy warm chicken sandwich. 1 (3-oz) pkg cream cheese, softened 1 Tbs margarine or butter, softened 2 cups cubed cooked chicken* 1 Tbs chopped chives or onion Heat oven to 350 F. In medium bowl, beat cream cheese and 1 Tbs softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 Tbs melted margarine; sprinkle with crushed croutons. Bake at 350 F. for 25 to 30 minutes or until golden brown. 4 sandwiches TIP: * Two 5-oz cans chunk chicken, drained and flaked, can be substituted for cubed cooked chicken. Can be served with a sauce made of cream of chicken or mushroom soup, heated with half a can of milk. 1/4 tsp salt 1/8 tsp pepper 2 Tbs milk 1 Tbs chopped pimiento 1 (8-oz) can Pillsbury Refrigerated Crescent Dinner Rolls 1 Tbs margarine or butter, melted 3/4 cup seasoned croutons, crushed

Chicken Pillows

Scalloped Chicken (Louise Hartle)

So good! Louise served this at a special Relief Society luncheon in the Canyon Rim 2nd Ward. We learned to make it under her direction; it really is worth the extra efforteven if you dont think you will like the last part of Step 1.) FIRST STEP. Put fat, 5 lb. hen in large pot with 2 carrots, sliced onion, 2 tsp salt, 2 quarts boiling water. Let cook very slowly (2 1/2 hours), or until meat begins to leave bones. Let bird cool in cooking liquid. When cooled, take out and pull meat off bones and skin the meat. Put skin through meat chopper. SECOND STEP. While hen cooks, make stuffing. Use dry bread, approx. 2 loaves. Grind in food grinder. Grind one onion and season with salt, pepper, and sage to taste. (Its better mildly seasoned.) Moisten with 1/2 pound melted butter or margarine. Have crumbs well-coated, but not soggy. THIRD STEP. Skim fat off top of chicken broth and melt 1 cup in large heavy saucepan. If you dont get that much fat, make up difference with butter or margarine. Heat 4 c chicken broth and 1 c milk together, but do not boil. Stir 1 c sifted flour into melted fat until smooth. Add broth and milk mixture gradually, stirring constantly. When cooked, beat 4 eggs slightly and mix in a little sauce to keep eggs from cooking up. Combine sauce and eggs and cook over low heat for another 3-4 minutes, but keep stirring! When you take it off stove, add ground chicken skin. FOURTH STEP. Grease one large or 4 small casseroles. Put 3/4 of stuffing in the bottom. Pour over half the sauce. On top of this, cut up the chicken meat with scissors into nice pieces. Add remaining sauce. Top with remaining dressing. (Be sure its just thick enough to cover.) Bake at 350 degrees for 30 minutes or until piping hot all the way through. HINTS: Cook chicken the day before serving. Casserole can be frozen a short time if wrapped in foil. If refrigerated before heating, allow 1 hour to heat through.

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Turkey, Turkey, TurkeyTips for
the Thanksgiving Feast

Every family has a favored way of roasting a turkey. Some universal principles apply to each method, however. Turkey needs to reach at least 180 degrees, but some prefer 190 degrees. 325 is the most often recommended turkey roasting temperature, although this too varies with different methods. GENERAL TIPS: Always remove any bags or parts from the large and small cavities before cleaning and roasting the turkey. Start with a clean oven to avoid excess smoking. Make stock or broth from the turkey frame (bones!), leftover skin and parts, then freeze strained broth for yet another turkey day. When made ahead and frozen, you will always have enough for a gracious amount of gravy. If (drats!) the pan juices evaporate and burn, dont despair! Make the gravy in a separate pan. Use 1/4 pound of butter. Cook 1/2 cup flour in the butter and whisk in the broth and any of the pan juices that may still be usable. (See Side Dishes for additional instructions on making gravy.)

Check List for Buying, Thawing and Roasting the Bird (hints from Lion House Christmas Recipes)
How much to buy: When buying turkeys under 12 pounds, allow about 3/4 pound per serving. For turkeys 12 pounds and over, allow about 1/2 pound per serving. To thaw: Leave in original wrap and place in refrigerator to thaw. A turkey over 13 pounds may take 2 to 3 days. (Read instructions on the wrap.) Faster thawing methods are acceptable, BUT quick defrosting will make it lost its juices. If you want frozen turkey to be tender and less dry after roasting, let it defrost in the refrigerator rather than at room temperature. Do not allow thawed bird to stand at room temperature. Refrigerate immediately. Do not thaw commercially stuffed birds To roast: Remove plastic wrap; remove giblets and neck from body cavities. Rinse turkey inside and out, and pat dry with paper towel. Stuff turkey just before roasting-not ahead of time. Fill wishbone area first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail. Place turkey breast-side up on rack in shallow roasting pan. Roast uncovered at 325 degrees F. When turkey begins to turn golden, cover with tent of foil to prevent over-browning. AlternativeTo cook from frozen state: Roast frozen turkey for an hour, then remove from oven and take out neck, giblets from body cavity. Return turkey to oven. To stuff or not to stuff: For food safety reasons, it is now recommended to cook stuffing entirely separate from the turkey. If you choose to do this, you may add some celery (with leaves), carrots (1 or 2), onion, sage and salt to the cavity to add flavor to the meat. If you stuff, do not stuff turkey until just ready to cook. To serve: Remove turkey from oven and allow to stand about 20 minutes. Use drippings to make gravy. Remove stuffing from turkey. Carve and serve. Refrigerate leftovers as soon as possible. Food Safety Reminder: Refrigerate and use leftover turkey within 3-4 days; stuffing and gravy, use within 1-2 days. Or, package and freeze within this time limit.

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Turkey: 2-Hour High-Temperature New Millennium Method

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or, how to relax and enjoy your own party! A hot oven and small turkey are essential for success of this method2 small turkeys, even. Read on(from Natalie Dupree, Comfortable Entertaining, [Viking Press]) 1 12-14 lb turkey 1 onion, halved or quarter celery stalk w/leaves carrots, 2 sage (a sprinkle) 2 to 3 garlic cloves, opt 3 to 4 rosemary sprigs, opt 1/4 lb butter, melted Preheat oven to 450 degrees. Put onion, celery, carrots, sage, garlic (opt) and rosemary into empty cavity of the turkey. Place the turkey in a roasting pan to fit, breast side up, and brush with butter or oil. Place in oven, uncovered, and roast for 1 hour. Carefully remove the turkey from the oven (close the oven door), watching out for steam. Brush turkey with butter or its pan juices. Return to oven quickly and reduce heat to 400 degrees. Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if breast becomes too brown. Cook another 30 minutes, adding stock if the pan juices evaporate. The turkey is done when a meat thermometer inserted in its thigh registers 170 degrees and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting. While turkey is resting, place the pan over medium-high heat. The skin, fat and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth and boil until thick and flavorful, stirring occasionally. Strain if lumpy or if any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper. Serves 10 or 12. TIP #1: For large dinners, heres the real secret: Cook two small birds, one of them a day in advance: carve and refrigerate. On party day, roast another. Just before serving, slip the carved turkey into the microcook to reheat. Put the whole roasted bird on fancy platter, carry to dining room and set aside to cool. Pass the platter of carved turkey with all the fixings. Carve whole bird at the table as needed to replenish platter. TIP #2: If roasting pan is more than 2 inches larger than the turkey, the juices may burn. If you must use larger pan, add a little broth to the pan as needed. If you have a sturdy V-shaped roasting rack, try starting the turkey breast down, then turning it over halfway through its cooking time. This produces moister breast meat, but almost impossible to turn large turkey without one of those racks. 1 quart turkey broth or canned chicken broth 1/2 cup flour Salt Freshly ground black pepper 1 cup cream, opt

Turkey, Do-Ahead
Roast turkey several days ahead, using your favorite method. When just done or just before it is completely done, let cool. Then using an electric or very sharp knife, carve out both turkey breasts whole. Please in 1 or 2 roasting bags. Add butter and some turkey juice. Seal and place in freezer. (Or wrap in heavy foil.) Cut off dark meat and place in bags or foil. Add juice, and seal. Place in freezer. Make turkey broth by simmering turkey bones in water for 1 to 3 hours. Season lightly with salt and pepper. (May add sage, celery, onion and carrot.) Strain and freeze. On Thanksgiving eve, place turkey bags in refrigerator to thawor heat turkey breast and dark meat from the frozen state. On Thanksgiving morning roast turkey at approximately 350 degrees for about 1 to 3 hours, depending on how large and whether thawed or frozen till meat is thoroughly heated and tender. Remove breast halves and slice for serving. Serve with dark meat. Makes a beautiful platter. (Make gravy as usual using the broth and juices form cooking bags together with additional broth made from simmering giblets with celery, onion, carrots, and a little sage.)

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Main Dishes [Poultry

Turkey, English Slow-Roasting

Place turkey breast-side up on the rack in a shallow roasting pan. Brush with melted butter or oil. Preheat the oven to 450 degrees. Start roasting by searing the turkey for 20 minutes. Reduce heat to 200 degrees and continue roasting for approximately 45-50 minutes per pound (20 pound turkey15 hours!). Baste during the first half of roasting with cider or cranberry juice (original calls for brandy or sherry). Baste during the last half of roasting with turkey drippings. from Harmons Booklet on Turkey

Turkey in a Crock-pot
4-7 pound turkey breast 2 cups packages stuffing 1 Tbs butter, mix melted salt, pepper

If frozen, defrost turkey in refrigerator until almost thawed. Next day, put the breast of turkey in a large bowl with salt water, using about 1 Tbs salt. Refrigerate overnight. Slice onions and put in the bottom of crock pot. Prepare stuffing mix according to package directions. Remove turkey from salt water and pat turkey dry with paper towels. Lightly pack breast cavity with stuffing. Place turkey (with dressing) skin side up, on sliced onions. Brush turkey with melted butter. Generously sprinkle w/sage, salt and pepper, and paprika (optional). Cook 4 1/2 hours on high. Remove turkey to oven-proof platter; place in pre-heated oven while making gravy from juices. (Turkey may brown a little in oven during this time.)

Turkey Encore
3 cups left-over stuffing 2 cups left-over or canned gravy 2 cups cooked turkey pieces Parsley, chopped

Line bottom and sides of greased 9x5x3 loaf pan with stuffing, 1 inch thick, leaving well in center for gravy and turkey. Bake 375 degrees for 25 minutes. Heat gravy and turkey then pour into center of stuffing. Spoon cranberry jelly on top as desired and sprinkle with parsley; serve from loaf pan.

Turkey Tater Casserole

A delicious way to use leftover turkey during the holidays. Serves 6. 3 slices bacon, cooked & crumbled 1 10 3/4-oz can cream of chicken soup 3/4 cup milk 3 cups frozen vegetables, abt 1# 2 1/2 cups turkey or chicken 1 cup cheddar cheese, grated Cut cooked chicken or turkey into bite sized pieces Fry and crumble bacon. Combine soup and milk, stir to mix. Add bacon, vegetables, turkey (or chicken), and half the cheese. Place in 9x13 casserole. Spoon mashed potatoes onto casserole. Cover and bake at 400 degrees for 35 minutes or until hot and bubbly. Partially crush onion rings and sprinkle remaining cheese over hot casserole. Remove cover and bake about 10 minutes longer to brown. VARIATION: Replace mashed potatoes with biscuits made by mixing 1 1/2 cups biscuit mix with 2/3 cup milk. Stir just until mixed. Allow casserole to heat 15-20 minutes before spooning biscuits on top. Bake additional 20-25 minutes or until biscuits are golden brown. Becky Low, Utah State University Extension 3 cups mashed potatoes 1 3 oz pkg French fried onion rings

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Tasty Chicken w/Lil Dumplins
3-4 pounds chicken pieces 3 quarts water 1 1/2 tsp salt, divided 1 small onion 2 stalks celery 1 clove garlic (optional) 1 bay leaf 1/2 tsp poultry seasoning (opt)

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1 tsp black pepper

4-6 whole parsley sprigs 1 Tbs + lemon juice

For chicken and broth: Place chicken in boiling water, add 1 tsp salt and the vegetables & herbs, reduce heat to simmer and simmer 2 hours uncovered. Remove chicken when tender and strain stock. Discard vegetables. To the strained stock add the remaining salt, coarsely ground black pepper & the lemon juice. Reheat while preparing dumplings. Note: can brown chicken first; can also add chopped vegetables of choice, cooking until tenderbefore adding dumplings. My grandmother added a thin slice of lemon as well, and sometimes a sprinkle of nutmeg. Combine 2 cups flour, 1 Tbs baking powder, 1 1/4 tsp salt, and 1 cup + 2 Tbs milk. Stir until smooth and let rest 5 to 10 minutes. Roll on floured surface to about 1/2 inch thickness. Cut in 1/2 inch squares. Drop into stock, using all of the dough. Simmer 20 to 30 minutes, stirring often. (Dumplings will partially dissolve, thickening the stock.) Tear meat from bones in fairly large chunks and return to stock. Simmer until thoroughly heated. Note #2: Can use regular dumpling recipe instead of Lil Dumplins.

Regular dumplings
2/3 cup flour 1 Tbs snipped parsley 1/8 tsp thyme (optional) 1/4 cup milk 2 Tbs cooking oil

Mix dry ingredients; mix oil with milk and pour over dry ingredients. Stir with fork till combined. Drop mixture from tablespoon, making 6 mounds atop bubbling stew or broth. Cover; simmer for 10 to 12 minutes, or till a toothpick comes out clean. Do not lift cover. Or use Bisquick: recipe on the box.

Winning Chicken Bake***

Good to the last drop of tasty sauce. First published September 1977, this recipe came to us from Smiths foods when Carolyn Dunn was their advocate. Weve enjoyed this oven dish since. 1/4 cup salad oil 1 fryer, cut (or 4 chicken breasts) 1/2 cup ketchup 1/2 cup chopped onion 2 Tbs brown sugar 1 cup water 2 Tbs vinegar 1 tsp monosodium glutamate (opt) 1/2 tsp salt 1/2 tsp chili powder 1/2 tsp celery salt

Heat oil in oven proof casserole or fry pan over medium heat. Add chicken and brown on all sides. In a saucepan over medium heat mix rest of ingredients and bring to a boil. Pour over browned chicken and bake in 350 degree oven, uncovered, about 1 hour or until tender. (Baste occasionally). 4 servings.

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Main Dishes [Poultry

Yummy Chicken and Artichoke Casserole

Amys aunt served this yummy dish at a family reunion, and they share it with us here. 1/2 lb fresh mushrooms, sliced 2 Tbs. butter 1 can(14 oz) chicken broth 4 chicken breasts (3 lbs) 1 can (14 oz) artichoke hearts, drained 1/4 cup butter 1/4 cup flour 1/4 tsp salt 1/8 tsp pepper 3/4 cup half & half Saut mushrooms in 2 Tbs butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (save 3/4 cup broth). Cool, skin and bone chicken. Arrange chicken slightly overlapping in 8''x12'' casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt and pepper until smooth. Gradually stir in 3/4 cup chicken broth and cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Pour over artichokes, covering them. Sprinkle mushrooms down center Bake at 325 for 30 minutes. Makes 6 to 8 servings. This is one of our favorite recipes 1/2 cup parmesan cheese 2 Tbs sherry (opt) 1/2 tsp dried rosemary, crushed

In a pickle
Pickles, jams, relishesa great way to dress up our meals!

There is a satisfaction for chef and guests in a meal that features your own home-preserved specialties.

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Odds n Ends

16 Preserving & Pickling

Bread and Butter Pickles
5 quarts small cucumbers 2 quarts small onions 1 cup salt in 5 quarts of water 1 tsp mustard seed 1 Tbs mustard seed Wash and slice the cucumbers and onions. Let the cucumber and onion slices stand for thirty minutes in the salt water; then drain. Combine the spices, sugars, salt, and vinegar; add cucumbers and onions. Just barely bring to boiling point (do not boil); then add turmeric. Bring to boiling point again and bottle immediately. 1 Tbs celery seed 1 tsp black pepper (scant) 2 cups brown sugar 3 cups white sugar 1 1/2 teaspoons salt 3 cups vinegar 1 Tbs turmeric powder, mixed with water to make a thin paste

Bread and Butter Pickles, My Favorite

2 (heaping) quarts cucumbers, sliced 1 (heaping) quart sliced or pearl onions 1 quart water 1 cup plain salt Soak cucumbers and onions in salt water for at least 1 hour. Drain and rinse thoroughly. Heat vinegar and spices to boiling point, add onions and cucumbers. Heat to boiling, then fill jars. Check tightness, then process in hot water bath 7 minutes. Makes 6 pints. 3 cups sugar 3/4 tsp ginger 1 Tbs mustard seed 1 Tbs celery seed 3 cups white vinegar 3/4 tsp turmeric

Butter Pickles
2 quarts pearl onions, peeled 1 cup salt 1 quart cauliflower pepper 4 quarts water 1 pint vinegar 1 tsp turmeric 10 cups sugar 5 cups vinegar 1 cup water 1 Tbs pickling spice

5 quarts cucumbers, sliced 1 large red

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Preserving/pickling...

Soak vegetables overnight with salt and 1 quart water. Drain off water and rinse. Cook cucumbers in large pot with 1 pint vinegar and turmeric; boil 10 minutes. Drain off liquid. Make a syrup of 10 cups sugar, 5 cups vinegar, 1 cup water and pickling spice. Boil and pour over pickles. Pack in pint jars and process in hot water bath 10 minutes.

Canned [or Frozen] Salsa

To ensure food safety all home canned recipes must be scientifically tested and current. Follow recipe exactly. The following recipe is from the Pacific Northwest Extension Publication, No. PNW395, Salsa Recipes for Canning, Val Hillers and Richard Dougherty, May 1992, pg. 14. For questions on any home canning, call your local Utah State University Extension Office. There is an office in every Utah County. 3 quarts tomatoes, peeled, cored, chopped 3 cups onions, chopped 6 jalapeo chilies, seeded, finely chopped 4 long chili peppers (Anaheim, Ancho, Colorado and Hungarian Yellow Wax) 4 cloves garlic, finely chopped 2 12 oz cans tomato paste 2 cups bottled lemon juice 1 Tbs salt 1 Tbs sugar 1 Tbs cumin, (optional) 2 Tbs oregano, (optional) 1 tsp black pepper

Finely chop chili peppers. Chop and accurately measure remaining ingredients. Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into hot pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner according to the following elevations: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet altitude; 25 minutes above 6,000 feet. Makes 7 pints Becky Low, Utah State University Extension

Notes
Follow directions carefully. Do not increase the amount of each vegetable listed in the recipe. Do not decrease amount of tomatoes. Add the correct amount of bottled lemon juice (do not use fresh lemon juice). Do not substitute vinegar for the lemon juice. For a milder recipe the amounts of spice may be reduced and/or the jalapeo reduced. DO NOT thicken salsa with flour or cornstarch before canning. Fresh cilantro may be added to the jar after opening. If you change the recipe in any way or if you do not want to can in jars, cool the salsa down and pack into zip lock bags and then freeze. For other safety questions on home canning contact your local USU Extension in Salt Lake 468- 3170, or the office in your local county.

Chili Sauce
A variation of Mark Jensens Utah State Fair Prize-Winning Recipe. 4 quarts red-ripe tomatoes 2 cups chopped onions 1/2 cup brown sugar 3 apples, grated 1-2 Tbs salt (start w/ 1 Tbs) 1 tsp cloves 1 tsp ground cinnamon OR 2 cinnamon sticks 1 tsp nutmeg (use less) 1 Tbs celery seed 2 cups vinegar 1-2 cups chopped celery 1 Tbs dry mustard

1-2 cups red & green 1 tsp ground allspice peppers 1 1/2 cups sugar

Scald, peel, core and chop tomatoes. In large, heavy kettle cook tomatoes for 15 minutes, then drain off half the juice. Chop remaining vegetables, and add to tomatoes with rest of ingredients, except the

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spices. Bring to boil; turn down heat and simmer 1 1/2 hours. Then add spices with 1 Tbs of the salt. (Some recipes use ginger in place of nutmeg. You may add 1 tsp pepper.) Bring to boil, turn down heat and simmer until thick as desired (about 1 1/2 hours additional; may be less.) Stir frequently to prevent sticking. (Here is where a good, heavy kettle is required.) Taste and adjust salt. Pour boiling hot into hot sterilized jars. Adjust caps. (Leave 1/4 inch head space.) Process 10 minutes (sea level) in boiling water bath. (15-20 minutes at Salt Lake level.)

Chili Sauce/Year-Round
Another of the Ten Best Recipes from our former church magazine, the Era. 3 # 2 1/2 cans tomatoes 3 large onions 1 Tbs salt 1 tsp cinnamon 1 cup brown sugar 1/2 tsp pepper 2 green peppers 1 cup vinegar 1 1/2 tsp ground cloves 1/2 tsp allspice 1/4 to 1/2 cup white sugar

Put tomatoes, peppers, and onions through food grinder. Add other ingredients, and simmer carefully until the desired consistency. Stir often, because it will burn on the bottom of the pan. Pour into hot sterilized bottles and seal. Keep opened jars in refrigerator.

Corn Relish
4 cups fresh corn 2 cups sugar 2 Tbs celery seed 5 cups finely chopped green peppers 2 cups chopped onion 2 cups unpared sliced cucumbers 4 cups vinegar 1/4 cup salt 4 cups ripe chopped tomatoes 1 Tbs celery seed 1 Tbs mustard seed 1 Tbs turmeric

Mix all vegetables, add other ingredients; over slow heat, bring all to a boil. Allow to simmer 25 minutes; seal in hot sterilized jars at once. [Can add chopped celery and mixed pepper corns]

Corn Relish (quick & easy)

3 Tbs sugar 1/3 cup vinegar 1/2 tsp salt 1/4 tsp coarsely ground pepper Combine first 7 ingredients and bring to boil. Boil for 3 minutes. Remove from heat and combine with remaining ingredients. Chill and store covered in the refrigerator. Flavor improves on standing. dash Tabasco sauce 1/2 tsp celery seed 1/4 tsp mustard seed 1 12-oz can whole kernel corn 1/2 cup finely chopped green pepper 2 Tbs finely chopped green onion

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Preserving/pickling...
1/4 cup sugar 1 sm onion, finely chopped 1/4 cup vinegar 1 tsp cornstarch 1/2 tsp celery seed 1 Tbs prepared mustard

Corn Relish (no waiting)

1 can (2 cups) whole kernel corn* 1/3 cup sweet pickle relish 1/3 cup pimento, chopped fine Place all ingredients in a medium-size saucepan; mix well. Cook, stirring occasionally, until mixture comes to a boil and thickens slightly. Remove from heat and let cool before serving. Store, covered, in refrigerator for up to 2-3 weeks. Makes 2 1/2 cups. Fresh corn may be substituted for the canned. Remove from cob (about 2), scraping cob for all juices; heat to boiling and simmer about 5 minutes, then continue with recipe. Fred Wix

Dilly Beans (Kathy Samsel)

Put in each pint: 1/2 clove garlic head dill Blanch whole, snipped green beans by bringing to a boil; then remove, pour off water and pack hot into hot sterilized jars. Pour boiling brine over beans and seal with hot lids. No further processing needed. Makes 4 pints. 1 Brine (bring to boil): 1/4 cup salt 2 cups vinegar 2 cups water

Freezer jam
Freezer jam always has the best and freshest taste, but may be a little thin. The secret to thicker jam is to let it sit before you bottle it. This recipe will make 13 pints 10 level cups of fruit 5 pkgs of pectin a) b) c) d) e) f) g) 20 level cups of sugar Process fruit in food processor or blender. Put in a large pan (use your large turkey roaster) Gradually stir in sugar and let it stand while you boil together: 5 packages pectin 3 3/4 cup water Stir constantly until it comes to a hard boil. Continue boiling for 1 1/2 minutes. Stir into fruit and continue stirring for 4 minutes. Let stand for at least 6 hours. Do not stir or disturb the jam h) Remove foam from top, stir well and bottle in freezing jars, leaving enough room at the top for expansion while freezing. Freeze.

Frozen Peaches Plus

2 cups orange juice 2 cups sugar 1 can #303 chunk or tidbit pineapple, also juice, 2 cans mandarin oranges with juice 15-18 fresh peaches, diced 2 Tbs fruit fresh, optional Blend orange juice with sugar and stir to dissolve. Add rest of ingredients and mix well in large container. Divide among pint jars, plastic containers or other freezer-safe containers. Freeze in quantities appropriate to your family needs. Tighten lids or seal as tightly as possible, label, and date.

Preserving/pickling...
Fruit Jello Jam
4 cups peaches or any fruit (chop or grind) 4 cups sugar 1 package jello, flavor to go with fruit

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Freeze in deep freeze (freezer kept below 0 degrees rather than ice cream temperature.) Use as you would use fruit cocktail. from Sharon Koffords cooking class

Combine fruit, sugar, rind and cherries. Bring to boil. Boil 15 minutes, stirring occasionally. Stir in jello, and return to boil. Seal. Refrigerate before serving. Makes about 7 cups. Optional: 1 small bottle maraschino cherries, drained and ground, and juice and ground rind of 1/2 orange Extension Service, Helen Thackeray, Consumer Information

Green Tomato Relish

6 quarts green tomatoes 7 large onions 1 quart cucumbers 3 green peppers 1 red pepper 2 Tbs mustard seed 4 cups vinegar 2 Tbs celery seed 2 teaspoons cinnamon 9 teaspoons salt 7 cups sugar 2 cups brown sugar 2 teaspoons turmeric

Chop or grind separately tomatoes, onions, cucumbers, and peppers. Drain the green tomatoes. Leave the juice in the other vegetables. Mix all ingredients (except turmeric) together and bring to a boil. Boil hard for one-half hour; then add the turmeric. Put in jars and seal.

Green, Red, Or Hot Peppers

Cut it strips or dice, package in Ziploc freezer bags and freeze.

Herb/Fruit Vinegars & Flavored Oils

Herb vinegars are a delicious, fat-free way to flavor everything your garden grows and more. Add herb vinegar to your favorite dressings and marinades, splash it on salads and vegetables, use to deglaze skillets for low-fat sauces, or add to pickling liquids. Odd-shaped bottles make the perfect vessel for vinegars you can easily make at home. To make Basic Flavored Vinegar, following these tips will ensure success: Wash 3- to 4-cup-capacity decorative bottles with corks (or glass jars with glass or plastic-lined clamptop lids) in hot soapy water and rinse well. (Short bottles with wider necks are easiest to sterilize and fill, but may not look as pretty.) To sterilize, put bottles (and corks, separately) in pot large enough to submerge them; fill pot with water and bring to a boil. Boil 15 minutes. Remove bottles and corks; drain. Place 3 or 4 sprigs of desired herbs in each bottle; you may need a skewer to push them in. Add other ingredients, such as fresh garlic, peppers, or fruit. In a nonreactive saucepan, heat vinegar (3 to 4 cups, depending on bottle size) to boiling. Pour through funnel into bottle. Cover; let stand in cool, dark place about 2 weeks (not necessary to refrigerate). Strain through a fine sieve into a glass measuring cup or pitcher. Discard herbs and fruits, pour vinegar back into bottle, and add new sprigs of fresh herbs if you like. Store at room temperature up to 3 months.

How to make Raspberry Vinegar

3-4 cups white wine vinegar a) b) c) Sterilize bottle (boil in water 15 minutes.) Remove and drain Place raspberries in sterilized bottle. Heat vinegar to boiling in non reactive pan. 1 1/2 cups fresh raspberries

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d) e) f) g)

Preserving/pickling...
Pour hot vinegar through funnel into bottle; let stand to cool for two weeks in dark place, covered. Discard raspberries. Replace vinegar in bottle and add a few fresh raspberries. Seal bottles with corks and melted paraffin. Store at room temperature up to three months.

Making other herb vinegars.

Use the freshest herbs available. If you havent an herb garden, find a purveyor of fresh herbs. Most grocery stores now stock a good selection of herbs. Place the herb in the bottle, and pour a good, white wine vinegar over it, shaking gently to encourage any lingering bubbles to let go. Let the vinegar steep for at least a month If you have less time than that (thats us!), warm the vinegar to just under the boiling point before pouring it over the herb. Take care not to let the vinegar boil, because this will destroy the acetic acid, which is critical for preservation of the herb foliage. Cap the bottle securely before setting it in a peaceful spot to steep. Avoid uncoated metal bottle caps, which can react with the vinegar and create an off taste. Your featured herb will be more attractive if you replace it with a fresh sprig after steeping period. Favorite herbs for preserving in vinegar include basil, tarragon, thyme, dill, rosemary, parsley and sagecombinations of some of these are particularly nice. Examples of other vinegar combinations [use your imagination] Other flavorings you might try: red finger peppers and garlic, threaded on toothpicks or wooden skewers; raspberry, cranberry or blueberry (use fresh, unblemished berries); lemon (try floating decoratively sliced rounds in the bottle); fresh currant; or shallot. Or for apple-mint vinegar, try sticking a couple of sprigs of mint in a bottle of cider vinegar. Raspberry-Tarragon: White wine vinegar, 1 1/2 cups fresh raspberries, tarragon sprigs. Sage-Rosemary: Red wine vinegar, sage and rosemary sprigs. Basil-Orange: White wine vinegar, peel from one orange, basil sprigs. Lemon-Thyme: White wine vinegar, peel from 1 lemon, thyme sprigs Chive-Garlic: Rice vinegar, 2 or 3 cloves peeled garlic, chives. Dill-Peppercorn: Cider vinegar, 1 tablespoon peppercorns, dill sprigs.

Flavored oils
Flavored oils can be easily produced and require only about a week in the refrigerator to be ready to use. For basil oil, combine the basil and oil; cover, and refrigerate for at least a week. It can be given with the basil still in it, but straining the oil before using is preferred. It should be served warm or at room temperature. For Mexican-style oil, put 2 cups olive oil and 1 Tbs chopped cilantro in a jar. Thread 4 whole, peeled garlic cloves and 4 dried red pepper pods alternately onto one or two wooden skewers and place the skewers in the jar with the oil. Cover tightly, and refrigerate for at least a week before using.

Lazy Day Or Refrigerator Pickles

6 cups sliced cucumbers peeled or not 1 cup sliced onions 1 cup vinegar (5% on label) In a large bowl, combine cucumbers and onions. Mix well. In a large saucepan, combine all remaining ingredients except garlic. Bring to a boil. Stir to dissolve sugar. Pour hot vinegar mixture over cucumber mixture and mix well. Place one garlic clove in each hot, sterilized quart jar or half a clove in a pint jar. Immediately fill jars with cucumbers and seal. Refrigerate 24 hours to meld flavors. You can also prepare this in a crock and cover well to store in refrigerator. Unlike most pickles, these are ready in 24 hours. Store, refrigerated, up to two months. 1/2 cup water 1 1/4 cups sugar 1 tsp pickling salt 1 tsp celery seed 1/2 tsp mustard seed 2 cloves garlic crushed

Preserving/pickling...
Pickled Beets 1
1 large bunch beets ( about 11/2 lbs) 3/4 cup white vinegar (I use rice vinegar) 2 Tbs sugar (I use fructose) 6 allspice berries 4 whole cloves 1 bay leaf

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1. Trim beet stems, leaving 1/2 inch of stem intact. Do not trim roots. 2. Bring water to a boil in the bottom of a vegetable steamer. Add beets, cover, and steam until nearly tender but still offer resistance when tested with a sharp knife about 15 to 20 minutes. Remove steamer basket from heat. 3. While beets are steaming, combine vinegar, sugar, spices, and herbs in a saucepan. Cover and bring to a boil. Lower heat and keep warm. 4. When beets are cool enough to handle, carefully scrape off the skin, trim the stem and root ends. Slice the beets into 1/8 inch thick slices and place in glass bowl. Cover with warm vinegar mix and set aside to cool. When cool, cover and refrigerate for at least 24 hours before using. They will keep for about 3 weeks. Makes 2 cups Farm House Cookbook

Pickled Beets 2
4 quarts beets 1 1/2 cups vinegar 2 1/2 cups water 2 2/3 cups brown sugar Wash and cut tops from beets. Cook beets until tender; cool in ice water. Skin and cube beets. Combine vinegar, water and brown sugar; bring to a boil. Pour liquid over beets that have been packed in pint jars. Process 10 minutes in hot water bath to seal. Makes 8 pints. Newspaper (Lora Whiting)

Pickled Beets 3
2 can small beets (10 oz cans) 1/2 c white vinegar 3/4 c white sugar pinch of salt pinch of pepper

In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly. Open cans of beets and retain juice from one can. Add the whole beets to the boiling vinegar/sugar solution and bring back to boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 ~ 12 oz capacity). Put beets into sterilized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork. The Recipe Box

Pickled Beetsno waiting!

1/3 cup vinegar 1/4 cup water Combine all but beets in saucepan; heat to boiling. Add beets and simmer 5 minutes. Chill. 8 to 12 servings. 1/2 tsp ground cinnamon 1/4 cup sugar 1/4 tsp ground cloves 1/4 tsp salt 2 cups sliced, cooked beets

Pickled Beets, not my Mother's

Thanksgiving is not complete without Pickled Beets, and here is an easy way to do them, if you didnt bottle them during the summer. Makes a nice bottled gift too! Boil together: 1 cup sugar, 1/2 cup water and 1/2 cup vinegar.

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Preserving/pickling...

Drain 3 cans of beets and put in a 1/2 gallon jar. Add 1 tsp salt and 6 whole cloves. Pour boiling mixture over beets, let stand until cooled; cover and refrigerate for one week before serving.

Pickled Beets (Wanda)

3 parts water 2 parts vinegar 1 part sugar (more to taste) whole cloves Pour hot syrup over beets in jar and process to a boil. (Process as per instructions in canning book)

Pickled Eggs Methods

Rediscover with us the interesting possibilities of garnishing a salad with slices of colorful and/or spicy pickled eggs! Eggs pickled in beet juice take on the deep beet-color. 1. Boil eggs by putting them in a pan and covering them with ice cold water. Put pan on stove and bring it to a boil. Remove pan from the heat and cover it. Leave it alone for about 20 minutes. At that time, drain the hot water and refill the pan with ice cold water to stop the cooking and make them easy to peel. Peel eggs. Put them in a large jar. Open a can of beets and pour them over the eggs. Throw in about a tablespoon of pickling spice (more if you are doing a lot of eggs), and fill the jar with white vinegar so that all eggs are completely submerged. Cap the jar and put in refrigerator; let pickle for at least 2 weeks. The longer you let them pickle, the more intense the color (purple!)...and if you leave them long enough, theyll pickle all the way to the yolk. These are very colorful and delicious. You will need: eggs 2. canned beets white vinegar pickling spices

Pennsylvania Dutch Style: Place whole, peeled, hard-cooked eggs in a glass jar. Cover with a mixture of equal parts beet juice and vinegar. Add a little chopped onion and a few whole cloves. Cover the container and hold under refrigeration for 3 to 4 days before using. Pickled Eggs, Gabbys 12-16 exlg. hard cooked eggs 1 jar (12 oz) yellow wax chili peppers 2 Tbs pickling spices 1 1/2 C. (scant) water 1 C. white wine vinegar (can use unseasoned rice vinegar ) 1 Tbs granulated sugar 1 tsp. turmeric 2 tsp. salt 1 lg. whole clove of garlic, cut in half

3.

Hard cook the eggs (place all the eggs in a saucepan and just cover with water and a tablespoon of salt. Bring to a boil. Cover and turn off the heat. Let pan just set, do not move or uncover for 17 minutes (less, 15 minutes, if cooking only a dozen), then cool until just warm in cold waterLook Ma, no green ring around the yolks). Mix together the remaining ingredients and place in a jar or Tupperware-like container (really anything, as long as it has a lid). Peel the eggs while they are still warm, then place in the pickling mixture. DO NOT REFRIGERATE! These eggs must marinate for 2 days before their ready. More eggs can be added as the marinade will last a long time. The heat does become more mild as more eggs are added. A great recipe for use around Easter time, when looking for some way to use up all those leftover eggs. ENJOY!! 4. Pickled Red Eggs 16 Hard boiled eggs cooled and shelled. 1 cup Beet juice 3 cup Cider vinegar 1 tsp EACH, whole cloves, allspice, and peppercorns 1/2-inch piece ginger root

Preserving/pickling...
5. Pickled Eggs 6 hard cooked eggs 1/3 cup sugar 4 whole cloves 1 cup cider vinegar 1/2 tsp salt 1 cup beet liquid 1/4 cup onion, chopped

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Pack eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crockers
Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93

6.

Pickled Beets and Eggs 8-12 eggs, hard-boiled (peeled) 1/2 cup water 1 Tbs sugar 1/2 tsp salt 1/2 cup vinegar 1 jar pickled beets w/ juice

Combine vinegar, water, sugar, salt and pepper. Add eggs and beets and refrigerate at least overnight. Drain (reserve juice) to serve. May be served as a salad, hors doeuvre or snack, or on a relish plate. Reserved juice may be used to marinate additional eggs, if desired. 7. Pickled Eggs (Norway) 12 md eggs, hard-boiled (shelled) 1 ea bay leaf 3 ea cloves 1/2 ea cinnamon stick 20 oz white vinegar 1 Tbs mustard seeds Directions: Place everything, except the eggs, into a saucepan. Bring gently to the boil, then remove to a basin. Cover and leave to cool. Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavor the vinegar. Strain the vinegar. If the spices and are left in, they discolor the eggs. Put the eggs into dry, sterilized, wide-necked jars-dont pack them too firmly. Pour the liquid over the eggs to cover them, then seal the jars. Dont use for a couple of days after they are prepared. I find they keep perfectly for at least 6 weeks but they must be kept refrigerated. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat. 1 Tbs peppercorns, crushed 1 Tbs salt

Pickles, Refrigerator
2 quarts water 1 cup pickling salt 1 bunch fresh dill 1 quart white vinegar 5 pounds cucumbers 1 head garlic

Combine water, vinegar and salt. Bring to a boil. Remove from the heat and refrigerate overnight in glass or plastic jars. Next day, scrub cucumbers. Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days. As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.

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Mustard Pickles-a Quick-Fix!

I love mustard pickles, but dont do much canning anymore. This recipe works very well and makes enough pickles to last a few weeks in the refrigerator. 2 bags frozen cauliflower 1 red pepper 3 green peppers 1 bag frozen pearl onions 2 cucumbers cut in bite sized chunks

Thaw frozen vegetables; cut fresh ones in small chunks. Mix the following ingredients (add any other spices you like, i.e. cinnamon, cloves, etc. to taste): 1/2 cup sugar* 1/4 1/2 cup flour 1/4 cup dry mustard 1 1/2 tsp turmeric Cook this mixture until it thickens, stirring constantly, add vegetables and cook until just tender. I have used a *sugar substitute for PART of the sugar, and also added polydextrose (available through Honeyville products). Taste to see if it needs more sugar or other spices to your taste. 2 cups vinegar 1 1/2 cups water

Mustard Pickles
3 quarts small cucumbers 2 quarts pearl onions 1-2 quarts cauliflower 4 cups white vinegar
6% acidity) (4-

4 cups sugar 1 to 2 teaspoons celery seed 1-2 sweet red peppers, cut in strips 6 Tbs dry mustard 1 tsp turmeric

1/4 cup pickling salt 3/4 to 1 cup flour 1 pint to 1 quart sweet pickles chunks or tiny sweet pickles

6 cups water

Clean and cut vegetables. (Small pickling cucumbers can be sliced; larger ones should be cubed.) To peel pearl onions: pour boiling water over whole pickling onions; allow to stand 2 or 3 minutes, then slip off skins. (Or used frozen or canned pearl onions (a great time-saver!) Let vegetables stand in cold salt solution (use 1/2 cup salt to 1 quart water) overnight. Wash thoroughly and drain. (Salt soaking is not
found in many of todays up-dated recipes.)

In large kettle, combine sugar, vinegar water and 1/4 cup pickling salt. Add all vegetables but cauliflower. Bring to a boil. Blend together flour, mustard, turmeric and a little more sugar for ease in blending in 1 cup cold water. Make smooth paste. Stir into vegetables; cook and stir until mixture is thick and smooth. Add cauliflower. Bring to boil; simmer 5 minutes. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Mustard Pickles-Elaines
This is a basic recipe, and then you go on from there: I hope it will work okay for you. Elaine Jensen Bolton 2 - 3 heads cauliflower 1 red pepper 3 green peppers 1 1/2 lbs. pickling onions cucumbers (whatever you like)

Cover these vegetables with 4 - 6 cups water and 1 cup salt and let stand overnight. Drain in the morning, cover with boiling water and let stand 10 minutes. Drain. Mix the following ingredients:

Preserving/pickling...
1 cup sugar 3/4 cup flour 1/2 cup dry mustard 1 Tbs. turmeric 4 cups vinegar 3 cups water

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Cook this mixture until it thickens, stirring constantly, add vegetables and cook until just tender. Sometimes I even add a pint of prepared mustard because we like it rather than mustard, almost like some of the chow-chow pickles we used to get) Then just seal in hot, sterilized bottles. You have to kind of taste and if it needs more sugar, or whatever to make it to your taste.

Mustard Pickles
3 quarts small cauliflower 2 quarts pearl onions 2 quarts cucumbers 3 pints white vinegar
acidity) (4-6%

1 scant cup dry mustard 1 cup flour 2 teaspoons turmeric

4 cups sugar 1 Tbs celery seed

Soak prepared vegetables in cold salt water overnight using 1/2 cup salt. Bring to boil vinegar and sugar. Add drained vegetables. Bring to boil and stir in thickening made of dry ingredients and water, stirring constantly. Bring to boil until thick and bottle immediately. from Ovid Idaho Relief Society

Mustard Pickles-Mothers
3 quarts small cucumbers 2 quarts pearl onions 1-2 quarts cauliflower 4 cups white vinegar
(4-6% acidity)

4 cups sugar 1 to 2 teaspoons celery seed 1-2 sweet red peppers, cut in strips 6 Tbs dry mustard 1 tsp turmeric

1/4 cup pickling salt 3/4 to 1 cup flour 1 pint to 1 quart sweet pickles chunks or tiny sweet pickles

6 cups water

Clean and cut vegetables. (Small pickling cucumbers can be sliced; larger ones should be cubed.) To peel pearl onions: pour boiling water over whole pickling onions; allow to stand 2 or 3 minutes, then slip off skins. (Or used frozen or canned pearl onions (a great time-saver!) Let vegetables stand in cold salt solution (use 1/2 cup salt to 1 quart water) overnight. Wash thoroughly and drain. (Salt soaking is not found in many of todays up-dated recipes.) In large kettle, combine sugar, vinegar, water and 1/4 cup pickling salt. Add all vegetables but cauliflower. Bring to a boil. Blend together flour, mustard, turmeric and a little more sugar for ease in blending in 1 cup cold water. Make smooth paste. Stir into vegetables; cook and stir until mixture is thick and smooth. Add cauliflower. Bring to boil; simmer 5 minutes. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. METHOD 2: Soak cucumbers, onions, cauliflower and peppers over night in salt solutions. Drain well. Heat vinegar. Mix all the dry ingredients with a cup of the vinegar to make a paste. Add to vinegar. Stir well. Add vegetables, and boil 20 minutes. Seal while hot.

Peach-Orange Jello Jam

6 cups sugar 6 cups fruit, mashed (peaches) 1 fresh orange, ground, using part of peel 1 bottle maraschino cherries, chopped or halved

Combine all ingredients in heavy pan. Boil 5 minutes than add: 2 small packages (3-oz ea) orange jello Bring to a boil again and seal. Makes 6 pints. KSLs Sharon Kofford

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Preserving/pickling...

Peach Pie Filling

6 c sliced peaches 1 tsp lemon juice 1 c sugar 3 Tbs tapioca 1/2-1 tsp cinnamon Mix all ingredients and process 30 minutes For 2 crust pie: Pour filling into prepared pastry. Dot with butter and put on top crust. Bake at 400 degrees for 40 minutes.

Pear Supreme
(Mark Jensen Sep 1983 winner at state fair) 4 cups coarsely ground pears 1/2 cup maraschino cherries 1 cup crushed pineapple 1 pkg (2 oz) powdered pectin 5 cups sugar

Grind pears and maraschino cherries. Add crushed, drained pineapple. To the fruit mixture, stir in pectin, blending thoroughly. Heat mixture to a boil. Add sugar. Continue cooking until mixture reaches a full rolling boil. Boil hard for 4 minutes. Remove from heat; ladle hot mixture into jars. Seal. To ensure sealing, process in boiling water bath 10 minutes.

Pork and Beans (Lorenas)

This makes enough to fill 6-8 quarts (or more). It is suitable for canning, if you have a pressure canner. If not, freeze the finished product, or cut the recipe down for immediate use. (See Vegetables/Beans, how to prepare.) 5 pounds beans 1 package brown sugar (1 pound) Soak beans over night (or use quick soak/quick cook method in this cookbook); cook beans until tender; add other ingredients. Simmer, fill bottles and process 3 hours, OR simmer together, fill freezer containers and freeze. These are delicious pork and beans! 2 quarts catsup 1/4 cup salt 1 quart tomato juice 1 pound pork or bacon

Raspberry-Peach jam
5 cups peaches, peeled and chopped 1/2 cup lemon juice 1 package frozen raspberries (to use fresh, use about 2 cups, increase sugar by 1/2 cup) 1/2 tsp red feed coloring 2 packages pectin 8 1/2 cups sugar

Bring all ingredients EXCEPT sugar to a boil; add sugar and bring to boil again and boil for 4 minutes. (May be done in a 5 quart microwave container at 100% power.) Pour in hot pint bottles and seal with lids or paraffin. Makes about 6 pints.

Red Onions, Pickled

1 pound red onions, cut into rings 1 quart boiling water 1 cup rice wine vinegar 10 black peppercorns 2 bay leaves

Preserving/pickling...

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Pour the boiling water over the onion rings to wilt them. Drain and rinse with cold water. Combine the rice wine vinegar, peppercorns and bay leaves, and pour over the onion rings. Cover and refrigerate for one hour. Note: The vinegar heightens the purple color of the onions while they marinate. Use in salads.

Salsa Kathy Samsel

2 quarts tomatoes 3 jalapeos 4 green chili peppers 2 teaspoons salt 2 red peppers 1/2 cup vinegar 2 onions

(Kathy uses Anaheim peppersabout 5-6 per batch, seeds and all.) Blend the onions (quartered) and peppers (freeze first so they chop up better) in blender. Cook all ingredients at least 20 minutes, or till simmered and thickened to taste. Seal in jars. Process for 10 minutes. Makes about 5 quarts. Safety must be the first consideration in home canned products. To ensure food safety all home canned recipes must be scientifically tested and current. Follow recipe exactly. The following recipe is from the Pacific Northwest Extension Publication, No. PNW395, Salsa Recipes for Canning, Val Hillers and Richard Dougherty, May 1992, Pg. 14. For questions on any home canning, call your local Utah State University Extension Office. There is an office in every Utah County.

Salsa/Canned or frozen
Becky Low, Utah State University Extension Presented: 0810 3 quarts tomatoes, peeled, cored, chopped 3 cups onions, chopped 6 jalapeo chilies, seeded, finely chopped 4 long chile peppers (Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax) 4 cloves garlic, finely chopped 2 12 oz cans tomato paste 2 cups bottled lemon juice 1 Tbs salt 1 Tbs sugar 1 Tbs cumin, (optional) 2 Tbs oregano, (optional) 1 tsp black pepper

Finely chop chili peppers. Chop and accurately measure remaining ingredients. Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into hot pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner according to the following elevations: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet altitude; 25 minutes above 6,000 feet. Makes 7 pints NOTE: Follow directions carefully. Do not increase the amount of each vegetable listed in the recipe. Do not decrease amount of tomatoes. Add the correct amount of bottled lemon juice (do not use fresh lemon juice). Do not substitute vinegar for the lemon juice. For a milder recipe the amounts of spice may be reduced and/or the jalapeo reduced. DO NOT thicken salsa with flour or cornstarch before canning. Fresh cilantro may be added to the jar after opening. NOTE: If you change the recipe in any way or if you do not want to can in jars, cool the salsa down and pack into zip lock bags and then freeze. For other safety questions on home canning contact your local USU Extension in Salt Lake 468- 3170, or the office in your local county. ... KSL Television 1998

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12 large

Preserving/pickling...
2 Tbs salt 2 quarts water 2 tsp dry mustard 3 tsp turmeric 4 cups sugar 1/2 tsp cloves 1 quart vinegar Grind cucumbers, peppers and onions together; add salt in 2 quarts water and boil 15 minutes. Drain, then add remaining ingredients. Boil 10 minutes and fill jars. Process in boiling water bath for 10 minutes. Makes 8 pints.

Sweet Cucumber Relish

cucumbers 4 green peppers 4 large onions 2 red peppers

Watermelon Pickles (4-day)

Betty Crocker Cookbook 6 cups water 9 cups cubed pared watermelon rind (3/4 in cubes) 4 cups sugar 1 cup white vinegar 1/4 tsp oil of cinnamon 1/4 tsp oil of cloves FIRST DAY: Heat water to boiling in large kettle. Add watermelon rind; simmer until tender when pierced with fork, 10 to 15 minutes. Drain rind thoroughly; place in glass bowl or crock. Combine remaining ingredients in saucepan. Heat to boiling, stirring until sugar is dissolved. Pour hot syrup over rind. Cool. Cover; let stand overnight. SECOND DAY: Drain rind, reserving syrup. Heat syrup to boiling; pour over rind. Cool Cover; let stand overnight. THIRD DAY: Repeat process as for second day. FOURTH DAY: Prepare jars and water bath as directed. Heat rind and syrup to boiling. If desired, add 1 to drops red or green food color. Fill jars, process and store as directed. 50 or 6 half pints. GENERAL WATER BATH PROCESSING FOR PICKLED PRODUCTS: Wash jars in hot soapy water; rinse & keep in hot water until used. Fill jars with prepared hot mixture; wipe jar rim and place lids on. Process in boiling water bath for 10 minutes. Remove and cool in draft free area until room temperature. (For more information, read canning instructions from Extension Service, or from Canning Booklets provided by canning jar companies).

Canning Consumer DOS & DONTS

Note: get the most up-to-date canning directions (available from Extension services and from canning booklets available from canning jar companies.) The following is general information to help you get started canning. Apples and Pears are best canned the hot pack way. Peel and core the fruit, put it in hot syrup and bring it to the simmering point. When it begins to look transparent, pack it into jars. Add the syrup you simmered it in, up to about 1/2-inch from the top of the jar. Then process (cook) the fruit in the jars in a hot water bath canner, filled so that the boiling water covers the top of the jar by 1 to inches. Peaches and Tomatoes can be packed raw (cold pack) into the jars. The peaches should be covered with hot syrup, sealed and processed (cooked) by the boiling water bath method. Tomatoes furnish their own liquid, so pack them tightly into the jars; add salt (1 tsp per quart) and 2 teaspoons lemon juice or vinegar for protection. Process.

Odds n Ends

Green Jello & beyond

Yes, some of us DO like green jello! Crisp, crunchy, cool salads! Bright sparkling salads! Hearty main dish salads! Salads dressed distinctively!

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Odds n Ends

17 Salads & Dressings

3-Bean Salad
Old Fashioned, maybe, but still a favorite. 1 can each green, wax (yellow), red kidney beans, drained. 1 Spanish onion, large, sliced 2/3 cup vinegar 3/4 cup sugar 1 tsp salt 1/2 tsp pepper 1/2 cup green pepper, sliced thin 1/4 cup salad oil Combine all ingredients and marinate 24 hours. Helen Skidmore

Beet/Pineapple/Jello Salad
1 cup beets cooked and diced (or shoestring beets) 1 3-oz package strawberry gelatin (may substitute cherry or raspberry gelatin) 3/4 tsp salt 1 cup beet juice boiling (with enough water to make 1 cup) Drain beets, measuring liquid. Add water to make 1 cup. Dissolve gelatin and salt in boiling liquid. Add 4 ice cubes and stir until ice is melted. Chill until thickened. Add beets and crushed pineapple. Chill until set. Fold celery and green onions into sour cream. Let stand to develop flavors. Serve about 1 Tbs of dressing on each salad. Lion House Recipes Serves: 8 1 cup pineapple, crushed (8-oz can) 2/3 cup celery chopped 1/2 cup green onions sliced very thin 1/2 cup sour cream

Broccoli Salad w/Raspberry Dressing

2 pounds (or more) fresh broccoli, florets only 1/2 cup craisins (cranberry raisins) or raisin of choice 1/2 cup sunflower seeds 1/2 red onion, cut lengthwise in fine strips Fry bacon, drain and crumble. (Or use 1 jar Hormel Bacon Bits. This is real bacon with good flavor.) Halve grapes if large. Prepare vegetables, mix together. Marinate in dressing 2 hours or more in refrigerator (but not overnight). 8 slices of bacon, fried crisp and crumbled (more, to taste) 1 cup finely chopped celery 1 cup red flame seedless grapes (or pomegranate seeds as available)

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Salads & Dressings

1-3 Tbs raspberry vinegar 1/2 cup sugar grated onion to taste 1/2 tsp tarragon leaves

Raspberry Dressing for Broccoli Salad

1-1 1/2 cups Mayo (real thing!) Mix all together and refrigerate until ready for use.

Busy Bee Chicken Salad with Honey Lime Dressing

4 boneless, skinless chicken breast halves 1/2 cup teriyaki marinade 4 cups chopped iceberg lettuce 4 cups chopped green leaf lettuce 1. 2. 3; 4. 5. 6. 7. 8. Marinate the chicken in the teriyaki for at least 2 hours. Prepare the grill. Grill chicken for 4 ~ 5 minutes per side or until done. Toss the lettuce and cabbage together, then divide the greens into two large salad bowls. Divide the pico de gallo and pour it in two even portions over the greens. Divide the pineapple and sprinkle it on the salads. Break the tortilla chips into large chunks and sprinkle half on each salad. Slice the chicken breasts into thin strips,, and spread half on each salad. Pour the dressing into two small bowls and serve with the salads. 1/2 cup diced onion 2 tsp. finely minced fresh cilantro 6 1 cup chopped red cabbage 1 (5.5 oz) can pineapple chunks drained 10 tortilla chips

Pico de Gallo
2 medium tomatoes, diced 2 tsp chopped, fresh, seeded jalapeo Pinch of salt Combine all ingredients. Cover and chill. 1 1/2 tsp. Lime juice 1/4cup honey 1 1/2 Tbs. sugar 1 l/2 Tbs apple cider vinegar

Honey-Lime Dressing
1/4cup Grey Poupon Dijon mustard I/4 cup mayonnaise 1/2 - 1 Tbs. Sesame oil Blend all the ingredients in a small bowl with an electric mixer. Cover and chill. 2 nickel- size slices peeled ginger 1/3 cup pineapple juice root 2 cloves garlic, quartered 1/3 cup sugar. 1 Tbs. Cornstarch

Teriyaki Sauce
3/4 cup soy sauce 1/2 cup water 1 slice of onion (1/4in thick)

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239

Combine 1/2 cup water with the soy sauce in saucepan. Add the onion, ginger root, and garlic. Bring to boil, then simmer 10 minutes. Strain off and discard vegetables. Add sugar, pineapple juice, and vinegar to pan. Combine cornstarch with remaining 1/4 cup water, then add to the pan and simmer until thickens. When cooled, pour half on chicken to marinade and use other when grilling. Jolene Bingham

Cabbage Salad in a Skillet

4 slices bacon 1/4 cup vinegar 1 Tbs brown sugar 1 tsp salt 1 Tbs finely chopped onion 4 cups shredded cabbage Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar, salt and onion to bacon drippings in skillet. Add crumbled bacon. Heat thoroughly; remove from heat. Toss cabbage and parsley in hot dressing. 1/2 cup chopped parsley

Carrot-Raisin Salad
2 cups grated carrots 1/2 cup raisins 1/3 cup salad dressing 1/4 cup chopped nuts (optional)

Combine and mix thoroughly. May add pineapple or apple bits. Serves 4 to 6.

Caesar Salad (egg-less)

2 heads romaine lettuce, cleaned and torn in bitesize pieces Lemon Caesar Dressing Juice of 2 lemons Grated zest of 1 lemon 2 cloves garlic, minced 1/2 cup red wine vinegar 3/4 cup olive oil 1 tsp salt and pepper 2 cups croutons, preferably large size 1/2 cup grated fresh parmesan

Blend ingredients and toss with salad.

Chicken Salad
From Jolene Bingham and an Amish restaurant in the east 6 pounds chicken 1 handful seedless grapes 1/2 cup golden raisins 1 cup celery 1 8 oz can crushed pineapple, drained 1/2 cup green onion 1 small crisp apple 1/2 cup chopped dates 1/2 cup toasted almonds (on the top)

Dressing
1 1/2 cups mayonnaise salt and pepper to taste 3-4 Tbs heavy cream 3/4 tsp curry powder

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4 cups chicken

Salads & Dressings

4 cups peeled and chopped celery 1 can chopped water chestnuts 3 1/2 oz slivered almonds

Chicken Salad

Dressing (chicken salad)

1 bottle Kraft Zesty Italian Dressing (8 oz) [Kristy Blanchard uses 1/2 or 1/3 bottle] enough Mayonnaise to make like cream salt to taste from Kristy Blanchard mustard

Mix together and let stand overnight in refrigerator

Chinese Chicken Salad

MARINADE for chicken
1 Tbs minced ginger root 1 Tbs fresh or dried tarragon 1 Napa cabbage, small pieces 1 carrot shredded 3 Tbs soy sauce 1 Tbs sugar 1 cup cashews Salt and pepper to taste 2 boneless, skinless chicken breasts in bite sized pieces 1 bunch spinach or red leaf lettuce, small pieces

CHINESE VINAIGRETTE
2 Tbs orange juice oil). 1. MARINATE chicken in marinade for 2-4 hours. Meanwhile, prepare cabbage and lettuce, carrots and vinaigrette. 2. Heat wok, add oil. Strain chicken from marinade and stir fry chicken until done. Toss with cashews and carrots. 3. Arrange salad on plate. Top with chicken and pour vinaigrette over. (Good served with fried sticks). Serves 4 as entree, 6 as side dish. Laura Wolford 1 Tbs soy sauce 1 tsp Dijon mustard 2 Tbs peanut oil

Sesame oil to taste (or Wesson Stir Fry

Cookie Salad
Serve as a salad or dessert. The first dish to go at family dinners, says Alisa. 2 (3.4 oz) pkg instant vanilla pudding 2 cups buttermilk 12 oz whipped topping 20 oz can pineapple chunks, drained 2 (10 oz) cans mandarin oranges 1/2 pkg fudge striped cookies Mix together pudding and buttermilk. Fold in whipped topping. Add pineapple chunks, and drained mandarin oranges. Crush cookies and add just before serving.

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241

This recipe can also be used to make parfaits. Simply layer the salad, more whipped topping, crushed cookies and repeat. Top with a dollop of whipped topping. To serve as a pie, pour into a graham cracker or cookie crust and chill before serving. Alisa Bangerter

Cranberry SaladFrozen
1 16 oz can whole cranberry sauce 1 8 oz can crushed pineapple, well drained 3/4 up sour cream 2 oz softened cream cheese 1/2 tsp vanilla

Whir in blender; freeze in ice cube trays, or in individual servings in cup cake papers in muffin tin. Cecilia Evans

Cranberry SaladMolded
2 small eating apples 1 medium orange 1 pint cranberries Dice apple fine; peel orange. Chop rind and pulp fine. Chop or grind cranberries, combine fruits, drain well, reserve juice. Measure juice, add water to make 2 cups. Heat 1 cup juice and sugar in small saucepan, stirring until sugar is dissolved. Pour over gelatin in bowl, stir until dissolved. Stir in remaining juice. Cool. Add drained fruits, nuts and celery. Individual molds, chill until firm. Unmold on salad greens. Serve with mayonnaise or salad dressing. 8 to 10 servings. 1 cup sugar 1/2 cup finely chopped walnuts 1 cup finely diced celery 2 packages orange flavored gelatin salad greens

Croutons

Use as a garnish for soups and salads. Store the croutons in a sealed container.
(Jeff Smith, The Frugal Gourmet)

3 Tbs olive oil Salt and pepper to taste

BREAD CUBES: Use

1/8 tsp paprika

1 Tbs finely chopped parsley 2 Tbs grated Parmesan cheese

3/4 pound dried bread cubes 2 cloves garlic, crushed

leftover fresh baked bread and cut it into 3/4 inch cubes. Place on a sheet pan and allow to dry overnight on the counter. Heat a large frying pan and add 1 Tbs of the oil. Add the dried bread cubes and drizzle with the remaining oil. Saut and toss over medium heat a few minutes until lightly browned. Sprinkle with the remaining ingredients except the cheese and continue cooking. Toss together until the seasonings are evenly coated and the croutons are golden brown. Remove to a large bowl and sprinkle with the cheese. Toss together again and allow to cool.

Croutons
8 slices white bread 1/3 cup butter
BREAD CUBES: use

1/2 cove garlic mashed 1 1/2 Tbs parmesan cheese

1/8 tsp oregano

1/8 tsp parsley

cubes. Melt butter; rub garlic over cookie sheet. Discard. Drizzle butter over cookie sheet. Spread bread on butter and stir around. Sprinkle cheese spices over all. Stir again.

fresh or stale bread. Texas toast bread is good. Remove crusts; cut in 1/2 inch

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Salads & Dressings

Preheat oven 250 degrees. Bake for 30-40 minutes until dry, crisp and dark golden in color. Let cool. Store air tight for use. Fred Wix

Croutons for Salads (Herbed)

1/4 cup cheese, parmesan grated 1 Tbs oregano 1 Tbs garlic powder In small bowl mix Parmesan cheese, oregano, garlic powder, basil, salt, and pepper; set aside. In large bowl toss bread cubes with oil, then toss with cheese-herb mixture until well mixed. Spread on ungreased cookie sheet. Bake at 225 degrees F. for 1 hour or until crisp and lightly golden, stirring occasionally. Cool and store in a cool place, in plastic bags with tie. Will keep about 1 month. Yield: 15 to 20 cups. Lion House 80 servings 1 Tbs basil 1/2 tsp salt 1/2 tsp pepper fresh ground 1 loaf bread cut in cubes (15 to 20 cups) 1/4 cup oil

Creamy Cold Cucumber Salad

Salting and draining the onion along with the cucumbers may remove the sharp sting of raw onion. 3 cucumbers, sliced (peeled or unpeeled; ( English or European cucumbers recommended) 1 tsp kosher (coarse) salt 1 1/2 cups mayo / sour cream mix (2 to 1 ratio2 mayo to 1 sour cream or half of each, more or less) 1/3 cup vinegar [or little less] 1/2 cup sugar (I use equivalent in Xlyitol) 1/4 tsp pepper 1/4 tsp red pepper flakes (more or less, to taste) sliced onion or chives (to taste) 1 1/2 Tbs fresh chopped dill or 1 1/2 tsp dried dill (not seeds) dash of red or cayenne pepper (to taste)

1. Peel (if desired) and slice the cucumbers and put them in a glass bowl. Sprinkle them with 1 tsp salt and 1 tsp of the vinegar. Cover and let stand for 30 minutes. 2. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Pat dry with paper toweling. 3. Mix mayonnaise, sour cream, vinegar, dill, pepper, red pepper flakes, and mix well. Pour over cucumbers. Cover and refrigerate until serving time (at least 2 hours). Adjust seasonings. Serve.

Creamy Cucumber Salad, Marinated

1/2 cup dairy sour cream or yogurt 1 Tbs vinegar or lemon juice 1 Tbs sugar 1 tsp dried dill weed (opt 1 lrg cucumber sliced (abt 3 cups) 1 sm onion, sliced into rings

Stir all together, adding 1 tsp salt and dash of pepper. Toss thin sliced vegetables with dressing. Cover & chill 2 to 48 hours. 6 side-dish servings. (Variation: Omit sour cream, dill; double the sugar, use 1/4 cup vinegar and optional 1/2 tsp celery seed.)

Salads & Dressings

Cucumber SaladShawn Orton
A refreshing salad. 1 1/2 cups mayo (or mayo & sour cream mixed) 1/2 cup sugar 1/3 cup vinegar Stir dressing ingredients together. Add cucumber slices to dressing. Cover & chill. 1 tsp salt 1/4 tsp pepper

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3 cucumbers, sliced (pealed or unpeeled sliced onion or chives

Dixie Salad
Mary Ann Page, USU Home Economist in Washington County shares this recipe and its variations for a unique Utah Dixie dish. Dixie Salad Variations. The proportions are just a beginning for you to start your own delicious taste treat. Other items which may be added could include miniature marshmallows, crushed pineapple, pecans, raisins, or almonds. The simplest recipe is to simply fold cool whip into the fruit. Alternatives could include making a sauce by mixing together 1 Tbs cornstarch with 1/2 cup sugar, 1 Tbs lemon juice, and the juice drained from 1 can pineapple. Heat, stirring constantly, until mixture thickens. Cool and fold into whipped cream and then fold in fruit. 4 cups pomegranate seeds 2 apples 2 bananas 2 cups whipped cream 1/2 cup chopped walnuts

Core and dice apples, peel and slice bananas. Mix together fruit. Fold whipped cream into fruit. Serve chilled. 8 Servings Method to remove pomegranate seeds, see page 236.

Frogs Eye Salad (acini di pepe)

With a name like this

Dressing Acini Di Pepe

2 Tbs flour 1 1/4 tsp Salt 1 cup sugar 2 eggs, beaten 1 Tbs cooking oil 1 1/4 tsp salt 1 3/4 cup Pineapple juice (use juice from the pineapple used in salad)

1. Cook dressing over medium heat until thick and cool to room temperature. 1 8-oz pkg of Acini Di Pepe (no. 78) pasta 2. Cook pasta as directed on package and cool to room temperature. Add to cooked, cooled dressing. 3. Refrigerate overnight in an air tight container. 4. The next day add: 3 cans mandarin oranges, drained 1 large carton of cool whip (9-oz) 2 cans chunk pineapple, drained 1 cup miniature marshmallows 1 can crushed pineapple, drained 1 cup coconut

5. Mix well. Serves 25. (You can substitute rice for the pasta)

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Frozen Fruit Salad (my mothers)

Mother (Grandma Steckler) loved to make and serve new recipes, especially if they had nuts in them! She made this for special occasions. Marinate 2 cups diced bananas (2) in 1/3 cup lemon juice Mix the following and let stand. 3/4 cup sugar 1 small can mandarin oranges (drained and cut) 1 cup pineapple tidbits, drained 1/2 cup Maraschino cherries, cut up 1/2 cup pecans (optional) Dissolve 1 small package lemon jello in about 1 cup boiling water or reserved pineapple juice. Cool until thick syrup. Whip cream adding 3/4 cup sugar and 1/4 cup salad dressing. Fold in all remaining ingredients. Pour into foil-lined loaf pans; freeze. Slice frozen fruit salad into serving portions and serve on lettuce leaf. 1/4 cup salad dressing 1 1/2 cups whipping cream

Frozen Fruit Salad (Lion House)

1 3-oz pkg lemon gelatin 1/4 tsp salt 1 cup water boiling 1 8-oz can pineapple tidbits drain & reserve juice (may substitute crushed pineapple) 1/4 cup lemon juice 1/3 cup mayonnaise 1 8-oz pkg cream cheese softened 1 banana sliced 1/2 cup seedless grapes cut (or mandarin oranges or miniature marshmallows) 1/4 cup nuts chopped (optional)

1/4 cup maraschino cherries 1/2 cup heavy cream whipped halved

Dissolve gelatin and salt in boiling water. Add water to pineapple juice to make 1/2 cup. Stir into gelatin along with lemon juice. Chill until thick and wiggly. Blend mayonnaise and cream cheese until smooth. Fold into chilled gelatin along with fruits, nuts, and whipped cream. Pour into two freezer trays, or pack into a 9x5x3-inch loaf pan. Freeze until firm, at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 4 cups or 8 slices. Note: Whipped cream may replace the cream cheese; use 2 cups total (1 cup before whipping). Or use 2 cups sour cream. Other fruits may be used, using a total of about 2 cups-drained diced orange sections, drained canned fruit cocktail, etc. Serves: 8

Frozen Lime Mint Salad

Fun to try this holiday salad, especially at Christmas. 1 8.25-oz can crushed pineapple 1 20-oz can crushed pineapple In a large bowl combine both cans undrained pineapple, dry lime jello, marshmallows, and crushed mints. Cover and refrigerate for several hours or until marshmallows begin to melt. Fold in dessert topping. Spoon mixture into 16 cup cake papers in muffin tins. Cover and freeze overnight. To serve: peel off paper and serve on lettuce-lined salad plates. Garnish with fresh mint sprigs. 1 3-oz pkg tiny marshmallows (3 1/2 cups) 1 cup Butter Mints (crushed) 1 9-oz carton Cool Whip (4 cups)

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Garden Tuna Pasta Salad
1 cup mayonnaise sugar to taste 1/3 cup milk 2 Tbs vinegar 1 tsp salt 1 can tuna or chicken green or red 2 tomatoes, chopped pepper red or green onion

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8 oz fusilli pasta 1 cucumber, chopped

Mix mayonnaise, milk, vinegar and sugar. Cook fusilli pasta according to package directions. Chop vegetables into small dice. Mix all together with drained tuna or chicken. (Best: white Albacore tuna.) Jessica Hook

Holiday Cottage Cheese Salad

1 pound cottage cheese 1 cup of crushed pineapple 1 Cool Whip (4 1/2-oz) 1 package jello

Stir dry jello (raspberry, strawberry OR lime, etc.) in well drained cottage cheese. Add pineapple (well drained) and Cool Whip; mix well. Chill. Geniel Taylor

Hot German Potato Salad

Inger VanderToolens authentic German recipe, with additional instructions from The Recipe Box. 6-8 medium red potatoes 1 medium onion, sliced thin rounds 3/4 tsp celery seed salt/pepper to taste

Boil until just done (important: do not over cook). Cool slightly; peel, slice and add salt and pepper (about 2 tsp salt & 1/2 tsp pepper to start with). Add thinly sliced onions to sliced potatoes along with celery seed.

Hot German Potato Salad Sauce

8 slices of bacon 2 heaping Tbs of flour Fry diced bacon until crisp in large skillet, then remove bacon from pan. Add flour to bacon fat; stir and cook slightly. Add water, vinegar, sugar, and simmer 10 to 15 minutes. Add seasoned sliced potatoes and bacon pieces; stir carefully to mix and keep warm until served. 2-3 cups water 1/4-1/2 cup red wine vinegar 2/3 cup of sugar (or less)

Jello Chiffon Salad

Can be doubled or even tripled. (Like Geniel Taylors jello-cottage cheese salad) 1 - 3 oz package orange jello, dry 1 8-oz container of cottage cheese Drain oranges, mix with cottage cheese and nuts. Fold in cool whip, then dry jello. Set stand in refrigerator for 30 minutes. For a variety, use different flavors of jello and/or fruit cocktail for oranges. 1 8-oz container of cool whip 1 11-oz can mandarin oranges, drained 1/2 cup chopped nuts (optional)

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NEW

KFC Coleslaw (Clone) adapted

8 cups finely chopped cabbage (about 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 Tbs minced onion 12 Tbs chopped green pepper (optional)

1/3 cup granulated sugar* * 1/2 tsp salt 1/8 tsp pepper 1/2 cup mayonnaise

1/4 cup milk* 1/4 cup buttermilk* 1 1/2 Tbs white vinegar 2 1/2 Tbs lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the sugar, salt, pepper, mayonnaise, *milk, and buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12. (http://www.topsecretrecipes.com) *Note: I substituted 1/2 cup dairy sour cream for the milk & buttermilk. ** (equiv. in Somersweet)

Lime Jello
One of Grandma Stecklers favorite salads. 1 small package lime jello 1 small package lemon jello 1 cup boiling water Dissolve jello in boiling water. Cool until syrupy. Mix all and chill until set 1 pint cottage cheese 1 cup mayonnaise or salad dressing 1 large can milk 1 cup chopped nuts

Mandarin Orange Salad most requested

This is often a special request salad, so I usually make 4 times the amounts listed. 3 Tbs sugar* 1/4 cup slivered almonds 1/4 head Iceberg lettuce 1/4 bunch romaine 2 medium stalks celery (1 cup) chopped 2 green onions 1 can mandarin oranges drained

Mandarin Orange Salad Dressing

1/4 cup vegetable oil 2 Tbs sugar 2 Tbs vinegar 1 Tbs fresh snipped parsley dash pepper 1/2 tsp salt dash Tabasco sauce

Shake together and refrigerate. (Add the parsley close to serving time.) Prepare lettuce and vegetables; place in Ziploc type bag and crisp in refrigerator. Drain mandarin oranges in colander. Place in another small Ziploc type bag and refrigerate. (Can be day a day ahead.)

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NOTE:

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Romaine lettuce is now available already washed and cut into serving size pieces. This is a great time saver. I also often us Boston Bibb lettuce along with or in place of the Iceberg lettuce. When ready to serve, place the salad greens and diced vegetables in serving bowl. Snip a tiny corner from the bottom of the mandarin orange bag to allow additional juice that has collected at the bottom to drain off. Add oranges to greens. Toss with dressing until greens are well-coated. Sprinkle with sugared almonds. Serve with additional dressing on the side. * TO MAKE SUGARED ALMONDS: place 3 Tbs of sugar and almonds in a pan; heat over medium to medium high heat. As the sugar begins to melt, stir almonds rapidly to coat. Remove immediately from heat. This only takes a few seconds to a minutestay right with it as they burn easily!

Orange Almond Salad Variation

(from Janene Hansen & KSLs Alicia Bangerter ) 1 large head red-leaf lettuce, washed & dried. 1 medium red onion, sliced into rings 1 11-oz *can mandarin oranges, drained., 1 cup sliced mushrooms (optional) 4 oz sliced almonds 3 Tbs granulated sugar

Dressing/Orange-Almond Salad Variation

1/2 tsp grated orange zest 1/3 cup fresh orange juice Tear lettuce into bite size pieces. Place in a large bowl with onion, mushrooms, and mandarin oranges (or 2 oranges, cut up in small pieces) Chill. In a small skillet, sprinkle sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved. (Stir continuously to prevent burning.) Let almonds cool and break apart. Mix together ingredients for dressing and whisk together. Just before serving, pour salad dressing over lettuce mixture and sprinkle with almonds. Toss and Serve. 2 Tbs red wine vinegar 1/2 cup olive oil 2 Tbs granulated sugar 1 Tbs dry Italian Dressing Mix (Good Seasons)

Mayonnaise (Drew Ellsworth)

2 egg yolks equal amount of Dijon mustard Beating egg yolks/mustard constantly while adding oil, about 2 Tbs at a time, until mayonnaise is the consistency of a pudding, or has soft peaks (see Using raw eggs safely in the Hints and Tips section). After mixture is desired consistency add the salt, white pepper chives and the juice of one lime, lemon or equivalent amount of vinegar. MUST USE A WIRE WHIP, says Drew. Crisco oil Wire whip!

Mediterranean Potato Salad a la Kellie Forbes

30-40 small red potatoes, cooked & sliced w/peel on 1 large red onion, cut in rings fresh parsley, chopped (1/2 cup or to taste) dressing: juice of 23 lemons 1/2 cup olive oil salt & pepper to taste 46 hard-boiled eggs 1/2 cup sauted pine nuts [opt]

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Salads & Dressings

1/2 cup pitted Kalamata olives 1 bulb fennel, fronds removed, chopped (save fronds for garnish) 1 small red onion, diced

Mediterranean Potato Salad

3-4 pounds Yukon Gold Potatoes (or new red potatoes), cut into 1 inch cubes, cooked until tender 1 pound fresh green beans, cooked until crisp 1 pint cherry tomatoes, cut in half

Vinaigrette Dressing
1/2 cup vegetable oil 1/2 cup olive oil 1/3 cup white wine vinegar 2 Tbs sugar 4 cloves garlic, minced 1 tsp salt 1 tsp black pepper 1/2 cup chopped fresh parsley

Place cooked potatoes, green beans, cherry tomatoes, olives and onions in a bowl. In separate bowl, whisk ingredients for vinaigrette. Gently fold into potato mixture to coat evenly. Chill salad for 1 hour before serving. Serves 8-10

Old-Fashioned Cooked Potato Salad Dressing

1/8 cup sugar 1 Tbs flour, white 1/2 Tbs dried mustard 1 Tbs salt Combine sugar, flour, dry mustard, and salt in small saucepan; mix well. Add remaining ingredients. Cook and stir until mixture boils and is thick. Dressing will keep for about six weeks in refrigerator. If it becomes too thick, thin with water or vinegar. To use, mix about half and half with commercial mayonnaise. 1 egg well beaten 3/4 cup vinegar 3/4 cup water

Olive Garden Italian Salad Dressing Clone

1/2 cup white vinegar 1/3 cup water 1/3 cup vegetable oil 1/4 cup corn syrup 2 Tbs dry pectin Combine all ingredients in blender (low speed) for 30 seconds. Chill at least 1 hour. Serve over mixed greens. To be true to the Olive Garden, add cherry tomatoes, olives, hot peppers, and croutons to the greens, along with a sprinkle of parmesan cheese. 2 1/2 Tbs grated Romano cheese 2 Tbs beaten egg or egg substitute 1 1/4 tsp salt 1 tsp lemon juice 1/2 tsp minced garlic 1/4 tsp dried parsley flakes pinch of dried oregano pinch of crushed red pepper flakes

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Party Salad
1 pkg lemon jello 1 cup hot water 1 small cucumber, chopped 3 stalks celery, chopped 2 tsp grated onion 1 can tuna fish 1 can chicken gumbo soup 1/2 cup mayonnaise 1/2 cup cream, whipped

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Combine jello and water, stir to dissolve and cool. Then add remaining ingredients. Set. Serves 6 to 9. Dorothy Olsen

Pasta Salad Deluxe

From Sandy Alta View Stake 2001 Womens Conference Luncheon. Shared by Sue Schewdiman! 20-oz pkg Rotini pasta 1/2 red pepper diced Reserve to add before serving: 1/2 large onion diced 3 stalks celery, slant sliced 4 oz grape tomatoes 1/2 red onion, diced 1 cucumber, slant sliced pepperoni slices broccoli florets 1/2 can black olives, medium carrot sliced

Dressing
1 cup white vinegar 1 cup sugar 1/2 cup canola oil 1 tsp salt 1 tsp garlic powder 1 tsp Accent (opt) Prepare vegetables; cook rotini and drain. Whir dressing ingredients in blender (or whisk). Pour dressing over all ingredients except cucumber slices and olives. Marinate in refrigerator overnight (covered bowl or Ziploc bag). At serving time, toss in cucumbers and olives. 1 tsp pepper 2 tsp prepared mustard

Peach-Lemon Jello
2 cups peaches, slicedfresh or frozen Mix sugar with peaches; let juice form while proceeding with recipe. Dissolve jello in boiling water. Add: 2 cups total cold water, juice drained from peaches, or pineapple juice. Stir well. Pour into two containers Refrigerate one container until very thick, but not set up hard. To the second container, add drained peachesdo not chill! Whip thickened refrigerator jello until very thick and foamy, at least double volume or more. (It takes 5 to 10 minutes.) Add: 1/2 tsp almond flavoring 4 cups Cool Whip (about) Mix whipped jello, cool whip, and almond flavoring. Pour into 9 x 13 inch dish. Chill until fairly well set. Mix peaches and jello that were left and pour over whipped mixture. Set up in refrigerator until firm. Serves 12-15. 1/2 cup sugar 2 pkgs (3 oz each) lemon jello 1 cup boiling water dash of salt

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Pear Lime Jello

The recipe calls for whipping cream instead of cool whip, but I always use the cool whip. It is a little sweeter, says Cecilia. 6 oz pkg lime jello 16 oz carton sour cream large can pear halves 8 oz carton cool whip

Drain the pears and add enough water to the juice to make two cups liquid. Dissolve the jello in the juice and water. Put the pears and sour cream in the blender and blend. Mix the jello, pears and sour cream. Chill until mixture begins to set. Stir in cool whip. Chill. Fills a 9x13 pan. Cecilia Evans

Pineapple Wedding Ring

Chicken salad in a gelatin ring; start the day before serving

Gelatin mixture
Heat 1 can (18-oz) unsweetened pineapple juice. Add 1 package (6-oz) pineapple-grapefruit gelatin, (or Pineapple-orange) stirring until dissolved. Cool, then add: 1 8 1/2-oz crushed pineapple 2 Tbs fresh lime juice 1 7-oz bottle of carbonated lime beverage

Mix undrained fruit/beverage mixture into cooled gelatin. Chill until slightly thickened. Pour into a 1quart ring mold. Chill over night. Unmold and fill center with chicken salad.

Chicken Salad
1 quart (about) cooked cubed chicken 1/2 cup chopped celery 1/2 cup green onion, chopped (optional but recommended) Toss together with 2/3 cup mayonnaise (or sour cream) 2 Tbs each of green pepper and pimiento 1 Tbs lime juice 1 tsp seasoned salt

Pita Chicken salad

1/4 cup mayonnaise 1/4 cup sour cream 2 Tbs orange juice concentrate 1/4 tsp salt 1/4 tsp ginger COMBINE
OVER AND POUR

2 cups cooked chicken, cubed Add 1 cup green or red grapes, cut in half 1/2 to 1 cup chopped celery (we used 1 cup)

Fills 68 pitas with 1/2 cup filling. Use sprouts/greenery to garnish and fill. Pita Bread purchased at: Curtells Bakery, Inc./Artisan bread, rolls, buns, hoagies & subs/ WholesaleRetail/1241 So. Major Street, SLC 84111/322-2044 or 359-3074 Fax. (We used 5 inch, cost $3.68 doz)

Poppy Seed Dressing Variation

2/3 cup oil 1/3 cup sugar 1/3 cup red wine vinegar 1/4 tsp dry mustard 1 1/2 teaspoons red onions, finely grated 1 Tbs poppy seeds

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Place all ingredients in blender and blend until smooth.

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Potato Egg Salad Karins favorite

6 or 7 large potatoes little vinegar (red wine) 1/2 medium onion, diced fine (or to taste) 2 cup celery, diced 4 eggs, boiled, diced salt, pepper, a little sugar 2 eggs (or more), boiled, sliced, or cut in wedges, to garnish salad 1 to 1 1/2 cups Miracle Whip 1/3 cup milk (or a little more) more vinegar

Boil potatoes; cool until not too hot to handle. Peel, dice in large bowl. Sprinkle 1 to 2 Tbs vinegar over hot potatoes. Set aside. (General guide for good potato salad: Slice or dice potatoes; while warm, toss with a seasoned oil and vinegar dressing, or even just vinegar.) Boil eggs (10 minutes at Salt Lake City altitude, after the water comes to a boil); remove eggs from hot water and place in cold water to cool. Dice celery and onion. Mix Miracle Whip, milk and another Tbs (or more) of vinegar. At this point you could add a tsp of prepared mustard, optional. Add salt and pepper and a little sugar. (Can also sprinkle the salt and pepper over the potatoes; sometimes a little of both.) Mix the dressing until it is smooth (no lumps). If it is too thick, add a little more milk until it is the consistency you like. If you add much more milk, add a little more vinegar. Pour dressing over potatoes and mix to coat; mix in diced eggs. Mix lightly again. Decorate top with sliced eggs. Sprinkle with Sweet Hungarian paprika, or any paprika. Other garnish or additions: watercress, bacon, chopped dill pickle, etc. Refrigerate until ready to serve.

Raspberry Jell-O
Large package raspberry Jello Prepare Jell-o according to the directions on the box, adding the raspberries. Pour into bowl and set. 1 carton frozen raspberries

Topping Raspberry Jell-o

1 cup sour cream 2 cups marshmallows Put in double boiler and place on stove until marshmallows melt. Cool and spread on top of Jell-o mixture.

Rice salad/dessert
1 jar Kraft MM crme 3 cups cooked rice Mix, chill and serve (RS Homemaking/Eileen Romney) 1 cup drained crushed pineapple 1/2 cup slivered almonds 1 cup sliced oranges 2 Tbs lemon juice

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Sarahs Salad (Lion House Recipes)

An overnight layered/tossed salad; weve made a few additional suggestions (marked optional) that work out well. 1 head lettuce, or vacuum packed, washed prechopped lettuce assortment (24-oz) 2/3 cup green onions chopped (1 bunch) 2 cups thinly chopped celery (opt) 1 cup thinly chopped green pepper (opt) 2 cups thinly chopped cucumbers (opt) 2 cups chopped tomatoes (optional) 3 strip bacon (opt 1 cup or more crumbled bacon) 1/2 10-oz pkg frozen peas (opt: 2 cups frozen green petite peas) 1/4 tsp sugar 1/2 tsp salt 1/4 tsp pepper 1/2 to 1 cup cheese, Swiss shredded (or cut 2 1/2 oz in strips) 1/4 cup mayonnaise (1 cup for larger salad) 1/4 cup salad dressing (1 cup for larger salad) 1/2 cup sugar (optional & only with the larger amount of dressing)

Wash and drain lettuce. Dry thoroughly. Dice bacon and saut until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl (or use the optional prepared packaged lettuce). Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.

Seafood SaladNancy & Bertha]

cocktail shrimp, fresh from fish counter imitation crab meat, fresh 2 cups shell macaroni (measure before cooking) 6-8 stalks celery 1 small onion chopped fine 2-4 Tbs chopped stuffed olives or 8 olives, sliced 3 hard cooked eggs, diced Salt and pepper

Cook macaroni 3 minutes in 2 quarts water and 1 Tbs salt per package. Stir once or twice. Remove from heat and let stand, covered, 10 minutes. Drain and rinse in cool water. Combine rest of ingredients and toss with dressing close to time of serving. (May add milk to thin dressing.) Mix with salad and chill to serve. from good cooks Bertha Blonquist & Nancy Angell

Dressing/Seafood Salad:
1 cup miracle whip 1 cup mayonnaise juice of 1 lemon 3 Tbs ketchup 1/4 cup milk (opt)

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Six-cup Salad (Lion House)
1 cup miniature marshmallows 1 cup pineapple chunks drained 1 cup mandarin oranges drained 1 cup maraschino cherries 1 cup sour cream 1 cup coconut

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In a 2-quart container mix all ingredients together carefully; chill in refrigerator from 12 to 24 hours. Spoon onto lettuce leaves. Serves: 8

Spinach Mushroom SaladSpecialty of the House

2 bunches fresh spinach, washed, & crisped in refrigerator. 1 small head lettuce, crisped 1 purple onion sliced in rings 3/4 lb fresh mushrooms, brushed, sliced 3/4 lb Swiss cheese, cubed or coarsely grated. 1/2 lb bacon, cooked crisp and crumbled. Tear spinach, removing stems. (Pre-washed baby spinach leaves are available. Can be a great timesaver!) Tear lettuce, which has been washed and crisped in refrigerator. (We add red leaf lettuce also.) Toss lightly with onion slices. Save some onion rings to garnish salad. Add mushrooms, Swiss cheese. Just before serving, add crumbled bacon, and dressing, that has been chilled in refrigerator.

Poppy Seed Dressingfor Spinach Mushroom Salad

3/4 Tbs Poppy Seeds 3/4 tsp salt 1/3 cup white vinegar 1/3 tsp Prepared Mustard Combine dressing ingredients except the oil and buzz in blender until well-mixed. Then add the oil to the running blender in a steady stream. This should emulsify the dressing, which will stay emulsified several days, or over night. If it doesnt, never mind! Just shake it to mix before tossing with salad greens. Toss with greens just before serving. original recipe from Nancy Angell, CR 2nd 1/3 cup sugar 3/4 Tbs grated 3/4 cup Crisco oil onion

Taco salad
1 head lettuce 1/2 pound[s] grated cheese 1/2 pound[s] ground beef Brown meat, add oregano, tomato sauce, salt and pepper simmer 5 minutes. Tear lettuce into salad bowl, add grated cheese, chopped onion, taco sauce (as you desire), corn chips and meat mixture. Toss well and serve immediately. 1 tsp[s] oregano 1 - 8 oz can tomato sauce 1/2 tsp[s] salt and pepper Bottled taco sauce to taste 1 cup crushed corn chips

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Salads & Dressings

1/2 Tbs parsley flakes 3/4 Tbs salt 1/4 tsp garlic powder 1/2 tsp pepper 1/2 quart buttermilk

The Best Ranch Dressing

1 quart Best Food Mayonnaise 1/2 Tbs onion powder 1/2 Tbs Accent Mix and refrigerate. (Add even more buttermilk to make the dressing more pourable.) Kathy Samsel

Watergate Salad
1 small package instant pistachio pudding 9 oz cool whip #2 can of crushed pineapple, including juice Mix pudding and cool whip until blended, stir in the pineapple with juice, then the marshmallow and nuts. Refrigerate until it sets, then ready to serve. 1 cup miniature marshmallows 1/2 cup chopped nuts

Waldorf Apple Salad

8 apples, tart peeled, and chopped 1/2 cup celery diced 1/2 cup dates chopped 1/2 cup nuts chopped 1/8 cup lemon juice 1/8 cup sugar 12 maraschino cherries if desired 1/2 cup salad dressing or whipped cream may be substituted Combine apples (peeled if desired), celery, dates, nuts, and lemon juice. Sprinkle with sugar; toss and chill. Serve on lettuce leaf, garnished with cherries and with a dollop of salad dressing or whipped cream, if desired. Serves: 12 Lion House Recipes

Waldorf Cherry jello Salad

From a Relief Society luncheon of yesteryear. 1 cup diced apples 1 cup diced banana 1/2 cup celery chopped 1 6-oz package cherry jello 2 cups boiling water dash of salt 1/2 cup cold water

Dissolve jello and salt in boiling water. Add cold water. Chill until very thick. Fold in remaining ingredients. Spoon into a 9x13 pan. Chill until firm. Serves 15.

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Waldorf Salad
3 cups apples sliced 1 cup red grapes halved and seeded (or black grapes ) 1 cup celery diced 1/2 cup nuts 1/2 cup heavy cream whipped 1/2 cup mayonnaise 1/2 tsp lemon juice 1 Tbs sugar 1/8 cup candied ginger slivered, optional

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Combine apples, grapes, celery and/or marshmallows (cut or miniature) and nuts. Mix lightly. Combine whipped cream and mayonnaise or salad dressing. Add lemon juice (to taste) and sugar. Fold into fruit mixture. Chill. Serve on lettuce leaves topped with slivered ginger, if desired. Serves: 8 The Mormon Family Cookbook

Wilted Lettuce or Greens

Dianne gives this her Blue Ribbon vote, but her children may not be standing with her!

Generic wilted greens

Similar to my mothers wilted lettuce salad we loved so muchmade with the first green leaf lettuce from her garden. She used bacon fat and added the crumbled, fried bacon to our wilted salad as well. We didnt drain the vinegar dressing off, eitherenjoying every bit of the wonderful flavor. Melt 2 Tbs drippings in a heavy pan (bacon drippings are great!). Add a little chopped onion, and cook until soft and yellow. Stir in 1/4 cup vinegar, then add 1 quart leaf lettuce or other greens washed and cut. Cover and heat a few minutes until greens are wilted. Season with sugar, salt and pepper. Serve hot. 4 servings.

Killed Lettuce & Onions

When the loose-leaf lettuce from a late winter planting was mature, the greenery was picked for the kill. The old-time recipe instructs that a single cup of kill was sufficient for a medium-size mess of lettuce4-6 cups loose-leaf (green leaf) lettuce, freshly picked from the garden. 4-6 cups loose-leaf lettuce 1 cup chopped young sweet bulb onions 1/3 cup Canola oil, bacon fat or olive oil Wash lettuce and pat dry with paper towels. Combine lettuce and onions in a colander or strainer over a large bowl. Set aside. In a saucepan over high heat, combine fat/oil, vinegar, water and sugar. Bring vinegar mixture to a boil (do not boil in microwave) and pour over the lettuce and onions, stirring and turning the lettuce so most of the lettuce comes in contact with the hot mixture (the excess vinegar mixture drains into the bowl beneath the colander). Sprinkle with salt and pepper. Serve immediately. . 1/3 cup white vinegar 1/3 cup water 1/4 cup sugar 1/8 tsp salt 1/8 tsp freshly ground black pepper 2 large servings

Won Ton Salad [Janene Hansen] #1! & other Oriental Salads
2 heads lettuce (could add one red leaf lettuce) Break in bite sized pieces in large bowl. 1 bunch green onions; chop and add to lettuce Refrigerate. (Can be done day before or several hours before serving) 1 package won ton skins (cut in strips or triangles); fry (one at a time) in hot oil until very pale golden brown; takes a very short time. Break in pieces no smaller than size of a quarter. 2-4 chicken breasts (broil, fry, steam, grill, or roast); cook preferred method, then shred with two forks. (Our favorite method: cut partly frozen chicken breasts in small strips, dredge in cornstarch, fry in hot oil until done.) Add Won Tons, Chicken, and dressing only at the last minute before serving.

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1/4 cup salad oil

Salads & Dressings

1 Tbs Sesame oil 3 Tbs vinegar 1 Tbs AJI-NOMOTO 2 tsp sugar, 1 tsp salt, dash pepper

Won Ton Salad Dressing

Shake or stir briskly until well mixed. NOTE: Sesame oil and AJI-NO-MOTO can be found in most grocery stores; can also use seasoned rice vinegar.

Won Ton Salad 2

4-5 chicken breasts 1 head iceberg lettuce 1 bunch green onions 1/2 cup sesame seeds 1/2 cup slivered almonds 1 can sliced water chestnuts 1 pkg won ton skins

Boil chicken breasts and cut into bite size pieces and place in a large salad bowl. Chop green onions and add to lettuce. Add chicken, almonds, sesame seeds, and water chestnuts. Toss all ingredients together. To prepare won tons: Place a piece of foil on a cookie sheet and lightly spray with nonstick cooking oil. Cut won ton skins in half diagonally. Place skins on the foil and bake in a 350 degree oven for 6 - 8 minutes or until golden brown. Crumble won tons into small pieces. Dressing Won Ton 2: 1/2 cup oil 1/2 cup sugar 1/2 cup rice vinegar 2 tsp salt 1 tsp Accent (MSG) opt.

Place ingredients in a blender and blend well. Pour over salad and toss well. Toss in the baked won tons before serving. Another method to make this good salad. Alisa Bangerter, 1997

Chinese Chicken Salad

34 chicken breasts 1/3 cup soy 1/3 cup sugar * rice sticks or won tons 1 head lettuce, shredded fine 1/2 cup slivered almonds 1/2 cup chopped green onions 2 Tbs sesame seeds

sauce Chinese Chicken Salad Dressing 1/4 cup oil 1 Tbs accent

2 Tbs sugar 1 Tbs sesame seed oil 3 Tbs rice vinegar Add dressing just before serving 1/8 tsp pepper Bake 3-4 chicken breasts in 1/3 cup soy sauce and 1/3 cup sugar until done. Cut or shred as desired. Cook *rice sticks in hot oil for one second. Remove immediately with a Chinese flat baster (flat with holes in it to drain fried food, such as fried shrimp) Add to salad the last minute before serving. You may use won tons, cut into strips and deep fried. * Rice sticks are found in a package in the oriental food section. They cook extremely fast and only need a second in the oil.

Salads & Dressings

Oriental Coleslaw
1 medium head of cabbage, shredded 3 - 4 green onions, chopped 1/2 cup toasted sliced almonds 3 Tbs toasted sesame seeds or sunflower seeds 2 pkgs Top Ramen noodles, chicken flavor (reserve 1 packet seasoning for dressing; save the other for another use)

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Break up Ramen noodles in large bowl. Add shredded cabbage (or 8-oz pkg salad mix) and onions; set aside. Shake dressing ingredients together in jar with tight lid. Pour over salad and toss when read to serve. Top with nuts and/or toasted seeds. Add sugar to taste to the dressing. Oriental Coleslaw Dressing 1/2 cup oil 1/4 cup rice vinegar 1/4 tsp ginger 1/2 tsp garlic 2 Tbs soy sauce 1 pkt noodle seasoning

Hot Bacon Dressing

3 tsp cornstarch 8 strips of bacon 1 1/2 cups sugar 1/2 tsp salt 1 tsp dry mustard 1 1/4 cup water 1/2 cup cider vinegar

Cut bacon into small pieces and fry until crisp. Pour mixture of remaining ingredients over undrained fried bacon and cook, stirring constantly, until thickened. Great served on lettuce, cabbage, fresh spinach, cucumbers, or green beans

Hot Bacon-Honey Mustard Dressing

Add Honey Mustard Dressing to Hot Bacon Dressing and stir to incorporate. Use immediately, or cover and refrigerate. Makes 2 1/2 cups. Serve over leafy greens of your choice.

BACON DRESSING
7 pieces thin sliced bacon 1/3 cup hot water 3 Tbs sugar 1 Tbs cornstarch 1/2 cup vinegar

HOT BACON DRESSING: Dice bacon into 1-inch squares and set aside. In small mixing bowl combine hot water, sugar and cornstarch and whisk to blend and dissolve sugar. Set aside. Place bacon in small skillet over medium heat and cook until crispy. Add vinegar and bring to a boil. Reduce heat to medium-low, add sugar water and simmer until sauce begins to thicken. Pour sauce into small serving bowl and set aside.

HONEY MUSTARD DRESSING

1 cup mayonnaise 1/4 cup Gulden's Spicy Brown Mustard HONEY MUSTARD DRESSING: In small mixing bowl combine mayonnaise, mustard and honey and stir until well blended. Sweetwaters (Port Orange, Fla.) recipe may the best you will ever taste! 1/4 cup honey

Balsamic Vinaigrette
1 garlic clove, unpeeled 1 Tbs prepared Dijon-style mustard 3 Tbs balsamic vinegar Salt & freshly ground black pepper, to taste 1 cup best-quality olive oil

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Salads & Dressings

Cut garlic clove into halves and rub the cut sides over the inner surface of a small bowl. Reserve garlic. Whisk mustard and vinegar together in the bowl. Season with salt and pepper to taste. Dribble oil into the bowl in a slow steady stream, whisking constantly, until dressing is creamy and thickened and all the oil has been incorporated. Taste and correct seasoning. Add reserved garlic; cover the bowl and let the stand at room temperature until needed. Remove garlic and re-whisk dressing if necessary before using. Makes about 1 1/4 cups.

Go for the greens!

Greens are loaded with vitamins and other nutrients. Its generally the rule that the darker the greens, the more vitamins and nutrients they pack. The forceful antioxidants vitamins C, E and A are found in the leaves. Greens and lettuces are also high in soluble fiber, which has been linked to reducing bad cholesterol (the bonus we get from scarfing down an order of French fries). A French favorite gaining ground in this country is curly endive (sometimes called frisee). Its the perfect roughagea green laced with the kind of fiber (insoluble) that researchers now say can ward off intestinal tract cancers. Arugula (ah-ROO-guh-lah) is another cancer-inhibitor. Also known as rocket, arugula is a cruciferous vegetable, a member of the mustard family. Watercress is a type of mustard green. The spicy taste comes from chemicals found in the plants called mustard oils, or isothiocyanates, which are believed to combat carcinogens. Folic acid is also present in these greensand contributes to healthy blood circulation. By selecting one or more of these greens for a salad, you can get a salad packed with vitamins and mineralsall for just 15 calories per bowl.. Deseret News , June 1999

Odds n Ends

18 Side Dishes & Accompaniments

Best-Ever Baked Beans
Walking in to Raili Garretts home greeted by the aroma of her baked beans is a pleasure you can duplicate for your own guests using her great recipe! 2 large cans small size beans 2 large onions, chopped 2 green peppers, chopped Fry bacon slightly, or to taste. Add and mix remaining ingredients well. Bake at 300 degrees for 1 1/2 hours. (Great Northern beans work very well.) 2 Tbs Worcestershire sauce 1 cup brown sugar 1 cup catsup 2/3 lb bacon, cooked slightly

The Once and Future Beans

Recipe courtesy Alton Brown; 1 lb dried Great Northern beans 1 pound bacon, chopped 1 onion, chopped 2 jalapenos, chopped 1. 2. 3. 4. Heat oven to 250 degrees F. Pick over beans, discarding any broken pieces or foreign objects. Rinse in cold water. Soak beans in a plastic container overnight in just enough cold water to submerge them completely. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses. 5. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth [or water] to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender. Episode#: EA1C12 Copyright 2003 Television Food Network, G.P., All Rights Reserved Optional spices (amount measured per 1 lb beans) 1/2 tsp ground coriander 1/2 tsp ground cardamom 1/2 tsp ground allspice ground cloves 1 Tbs spicy brown prepared mustard
OR

Prep Time: 30 minutes

Cook Time: 8 hours Yield: 6 servings 1/4 tsp cayenne pepper 1 tsp black pepper 2 tsp kosher salt

1/4 cup tomato paste 1/4 cup dark brown sugar 1/4 cup molasses Vegetable broth (or water)

a light shake of

1 tsp dry mustard 1/2 tsp garlic powder

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3/4 cup celery, chopped 2 Tbs melted butter. 2 Tbs flour 1 cup shredded cheddar cheese 2 cups half and half 1 cup toasted bread crumbs

Cabbage Patch Casserole

1 medium head of cabbage 1/2 medium onion, chopped 1/2 green pepper, chopped Cut cabbage into wedges and steam until ( about 5 min ), drain and place in a greased 13 x 9 x 2 casserole dish. Saut bell pepper, celery and onion in butter. Stir in flour then combine with cabbage and cheese in 2quart casserole. Add half and half with salt and pepper to taste. Top with toasted bread crumbs. Bake at 350 degrees for 30 minutes.

Cabbage, Scalloped NEW

A classic from a home ec teacherMary Beth Pastorius. 1 small head cabbage, shredded 1/4 cup butter 1/4 cup flour 2 cups milk 1. Heat oven to 350 degrees. 2. Cook cabbage in boiling water until tender, about 3 to 5 minutes. Drain. In a separate pot, melt butter, stir in flour, salt and then the milk. Bring to a boil, stirring constantly, until sauce thickens. (We did this in the microwave.) Place half of the drained cabbage in the bottom of a greased baking dish. Cover with half of the sauce. Repeat with cabbage, then sauce, topping the mixture with buttered bread crumbs. Bake for 20 minutes or until the crumbs are nicely browned. 1 tsp salt Buttered bread crumbs

Candied Yams [Sweet Potatoes] (CR 2nd)

5 pounds yams 1 cup white sugar 1 cup brown sugar 1/2 cup water 1 cube (1/4 pound) butter

Bake or boil yams until tender. Peel . Halve potatoes lengthwise. Place in greased, shallow baking dish. Combine remaining ingredients. Bring to boiling point. Pour sauce over yams. Bake in 400 degree oven 20-30 minutes. Baste as needed.

Cheese-rice Casserole
1/2 cup canned mushrooms, stems and pieces 1 Tbs chopped onion 1/4 cup coarsely chopped almonds 1 Tbs butter 1/2 cup uncooked rice 2 Tbs chopped parsley 1/2 cup shredded cheese 1 1/2 tsp salt 1 tsp meat extract 1 1/2 cups hot water and mushroom liquid

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Drain mushrooms; save the liquid. Lightly brown mushrooms, onion, and almonds in the fat. Add uncooked rice, parsley, and cheese; mix thoroughly. Place mixture in a greased casserole. Add salt and meat extract to the water and mushroom liquid and pour over the rice mixture.

Cheese-y Cauliflower Delight

1 head cauliflower 1/2 cup mayonnaise Remove leaves and trim base but leave whole cauliflower. Steam over boiling water for 12 min. Drain, place in pie pan. Mix mayonnaise and mustard. Spread on cauliflower and sprinkle with cheese. Sprinkle on bread crumbs (optional). Bake at 375 for about 5-10 minutes. To serve, slice as a pie. Microwave alternative: Put just enough water to cover bottom of a glass dish; place whole cauliflower in dish. Cover and microcook until tender. Finish cooking either in microwave (w/o crumbs) or in oven. 2 tsp prepared mustard 3/4 cup shredded cheese (American or cheddar)

Chinese Fried Wheat

3 cups cooked cold wheat berries 1/4 pound finely diced ham or bacon Place meat in hot, heavy skillet and stir-fry about 5 minutes until browned and cooked thoroughly. Add oil, wheat, green onions, salt and soy sauce. Cook and stir until heated through. Hollow a center in the wheat and break in eggs. Scramble until eggs are cooked; then stir into the balance of the mixture. Wheat Cookin Made Easy 1/4 cup cooking oil 4 green onions, sliced or 1 medium onion, minced 1/4 tsp soy sauce 2 eggs

Confetti Rice
4-6 slices of bacon, fried crisp and crumbled 3 cups rice cooked in chicken broth 1 can (4 oz) mushrooms, sliced, drained (fresh mushrooms may be used) 1 cup cooked green peas Fry the bacon, drain. Add all of the other ingredients to the pan and heat thoroughly. Makes 6 servings.
6th Ward RS & Fred Wix

1 small jar pimientos 1 Tbs chives or green onion tops, chopped 1 tsp salt (optional) 1/4 tsp ground black pepper

Fettuccini Alfredo
2 Tbs olive oil 1 Tbs minced garlic Cook fettuccini al dente. Saut garlic in olive oil until golden. Stir in cream and heat until warm. 2 cups whipping cream 1 cup grated fresh parmesan 2 pounds fettucini pasta

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Pour over cooked fettuccini and toss with parmesan. Salt and pepper to taste. Chopped fresh parsley may be added for color.

Fried Rice
2 Tbs cooking oil 1 cup uncooked white rice 1-2 bouillon cubes (beef or chicken) 1 Tbs dehydrated onion bits 1 Tbs soy sauce 1/2 cup green onions, chopped vegetable bits (such as peas, etc.) 2 eggs 2 1/2 cup water ham, diced tiny

In large skillet, heat oil, and saut rice until golden. Add bouillon and dehydrated onion (or soup mixsee note), water, soy sauce and diced ham. Stir green onion and vegetable bits in. Cover and simmer 20-25 minutes or until water is absorbed. Make a hollow in center of rice and quickly stir eggs into it until set. Then mix eggs vigorously into rice. Makes 4 - 6 servings. (Note: you can use one envelop Liptons onion soup mix in place of bouillon and dehydrated onion; it makes somewhat stronger flavor.)

Gravies and White Sauce

Best Turkey Gravy (Fred Wix)
Start by removing the roasted turkey from the roasting pan and set aside (keep a foil tent over the bird while preparing the gravy). Skim-off the fat from the drippings if desired and discard. Place the roasting pan over 1-2 burners of your stove top and heat over a medium-high heat, scraping the bottom of the pan. Add turkey broth (can also use chicken broth) from boiling the giblets (simmer giblets at least 3 hours in 2 quarts of turkey broth, from previous bird, chicken broth or water) [We simmers with onion, carrots and celery for added flavor]. Stir in the finely chopped turkey giblets [if desired]. Whisk together 2 cups of all purpose flour and 3-4 cups of cold water. Slowly whisk the flour water into the hot broth and drippings mixture until reaching he desired thickness (all the while simmering over medium-high heat). All of the flour water does not have to be used. After reaching desired thickness, check for proper seasoning, adding salt and fresh ground pepper as neededBe careful not to add too much salt. Now, add the real secret to great turkey gravy. Add about 2 Tbs of liquid beef seasoning base, Knorr or Kitchen Bouquet and again, whisk well. Let the gravy just simmer for several minutes, then strain-off all the added giblets and crispies from the pan. Pour the smooth gravy into a serving boat just before serving and after carving the bird. Fred says: Ive been basically making this same gravy for 45 years and I have never had any better! Never! The beef seasoning is really the secret. Happy holiday eating! ENJOY!!

Gravy for meat or poultry; pan gravy; kettle gravy

To make good gravy you need drippings rich enough to flavor the added liquid. If drippings are scant add a bouillon cube or a little meat extract to the liquid. Flour, corn starch or potato starch can be used to thicken gravies and sauces, with flour being the most commonly used ingredient. Potato starch has become the favorite recently in our household. For moderately thick gravy use 2 Tbs flour and 1 to 2 Tbs fat to each cup of liquid, which may be water, milk, or broth. For thin gravy use only 1 Tbs each of flour an fat. From roasted or broiled meat Pour fat from pan, measure the amount needed, and return it to the pan. Or remove only excess fat, estimating amount to leave in pan. Brown flour in fat, using low heat. Slowly stir in the liquid. Cook until thickened, stirring occasionally. Season with salt and pepper to taste. Or use this alternate method. Pour off excess fat. Add liquid to drippings in pan; hat if necessary to dissolve any browned-on meat juices (called de-glazing the pan). Put a little cold water in a jar or shaker, add flour, cover, and shake until well blended. Stir flour mixture slowly into the liquid and cook until thickened, stirring occasionally. Season to taste.

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From braised or stewed meat Skim excess fat from the broth if necessary, leaving not more than 1 to 2 Tbs for each cup of gravy. Measure or estimate amount of broth; add more liquid if needed. Mix flour with a little cold water, stir slowly into the broth, and cook until thickened, stirring occasionally. Season with salt and pepper to taste.

Country Gravy or Milk Gravy

1/4 cup meat drippings Leave 3 Tbs fat drippings (bacon, beef, poultry or ham) in frying pan in which meat was cooked. Add flour and brown slightly while stirring. Remove from heat and add milk, stirring well to blend. Return to heat; cook and stir until mixture is thick and smooth. Season to taste. Serve with potatoes, biscuits, or cornbread. Note: This gravy is usually made from fried beef drippings, but other meat drippings are commonly used. If the meat is ham, this gravy is called "red-eye" gravy in New England; it is served over the ham slice. Serves: 6 Mormon Family Cookbook 1/4 cup flour, white 2 cups milk

White Sauce
Thin Mediu m Thick
1 cup milk 1 cup milk 1 cup 1 Tbs flour, white 2 Tbs flour, white 1/4 cup flour, 1 Tbs butter 1-2 Tbs butter 1/4 cup 1/4 tsp salt 1/4 tsp salt 1/4 tsp

creamed soup, veggies, etc. gravy, scalloped veggies binder for croquettes,

milk white butter salt souffls Method I-Roux Cream flour and butter until well mixed. Add to hot milk; heat while stirring until thickened. Reduce heat to simmer (turn heat off, if using electric range); cover tightly and cook a few minutes longer. Add salt to taste. Or instead of creaming, melt butter in pan, then add flour and blend. The creamed butterflour mixture may be made in quantity and refrigerated for quick use. Serves: 4 Method II-Paste Mix flour with 1/4 cup of the milk until smooth. Heat remaining milk; stir in flour paste, and continue cooking and stirring until thickened. Reduce heat to simmer (turn off, if using electric range); cover tightly and cook a few minutes longer. Add butter and salt to taste. Variations 1. Tomato sauce. Omit milk and add 1 cup tomato juice or V-8 Juice. Season to taste with celery salt, onion salt, garlic salt, or sweet basil leaves. 2. Gravy, substitute all or part of milk with chicken, turkey, or beef stock. 3. Cheese sauce. Add 1 cup grated cheese to 1 cup hot white saucethin or medium. Stir until cheese is melted. Do not overcook. 4. Egg sauce. Stir 2 chopped hard-cooked eggs and 2 Tbs lemon juice into 1 1/2 cups hot white sauce thin or medium. 5. Vegetable sauce. Add 1/4 cup cooked peas and 2 Tbs chopped pimiento to 1 cup hot medium white sauce; add other chopped vegetables (onions, celery, green pepper, or mushrooms) to sauce or saut fresh chopped vegetables in butter before adding.

Green Bean Classic Campbells Casserole

1 10-oz can cream of mushroom soup 1/2 cup milk 1 tsp soy sauce dash pepper 4 cups cooked cut green beans* 1 1/3 cups Frenchs French fried onions

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Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 2 quart casserole. (*2 15-oz cans, 2 9-oz frozen, or 4 cups fresh) Bake at 350 degrees for 25 minutes, or until hot. Stir. Sprinkle with remaining onions and bake 5 minuets more. Serves 6.

Hawaiian Fried Rice

3 cup cold, cooked rice 1/4 cup bacon or pork fat 1/4 cup smoked ham diced Heat oil; fry ham & celery. Add water chestnuts & cooked bacon & fry 3 minutes, stirring constantly. Add rest of ingredients, except egg. Heat rice and add to this mixture. Just before serving, add beaten egg and stir gently while egg cooks. 1/8 cup sliced celery 1/4 cup sliced green onions & tops 1/4-1/2 pound[s] cooked & crumbled bacon 2 Tbs soy sauce (Kikkoman) 1/2 tsp salt 1 egg, beaten 1/2 tsp msg.

1/4 cup water chestnuts, 1 small can mushrooms

Inges Rice (Inge Czerny)

cup sliced onion rings cup salad oil 1 clove garlic, split 2 Tbs vinegar 1 1/3 cups water 1 beef bouillon cube tsp salt 2 tomatoes, cut in wedges 1 1/3 cup Minute Rice cup Parmesan cheese

Saut onions and garlic in oil for 3 minutes; remove garlic. Bring water, bouillon, vinegar, and salt to a boil; add tomato wedges and Minute Rice. Cover and let stand for 5 minutes. Uncover and stir in Parmesan cheese (up to 1/2 cup to taste). Inge made this for us at a cook-out with grilled steak.

Marinated Tomatoes
How could vine ripened tomatoes be any better? Try these. 4-5 tomatoes, peeled & quartered 2 Tbs vinegar* 2 Tbs sugar 2 Tbs oil (part olive tsp dried basil OR 1 tsp fresh oil) 1 tsp salt 1/8 black pepper (THE
BEST)

2 Tbs parsley, chopped 1 clove garlic, slivered or minced

Peel and quarter tomatoes into large bowl (Roma tomatoes are great) . Mix dressing ingredients together. Pour over tomatoes and gently mix. Cover and marinate in refrigerator 3 to 4 hours or overnight. Serve chilled.

Mexican Rice [Baked]

1 onion 1 garlic clove cup olive oil 1 cup rice 1 tsp salt ground pepper 4 oz can button mushrooms 3-12 slices Chorizo sausage * 1 cup beef or chicken broth

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265

Finely chop onion and garlic. Saut in olive oil. Add rice, salt and pepper. Brown rice slightly. Add mushrooms, Chorizo (Spanish sausage: or *substitute well-browned regular sausage), and broth. Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with grated parmesan cheese. Serves 4.

Noodles Romanoff
8 oz wide egg noodles 2 cups dairy sour cream 1 tsp salt Cook noodles as directed. While noodles cook, stir together sour cream 1/4 cup cheese, the chives, salt, pepper, and garlic. Return drained noodles to kettle and stir in butter. Fold in sour cream mixture. Arrange on warm platter and sprinkle with remaining 1/4 cup cheese. 6 to 8 servings. 1/4 cup grated Parmesan cheese 1 Tbs snipped chives 1/8 tsp pepper 1 clove garlic, crushed 1/4 grated Parmesan cheese 2 Tbs butter

Parmesan Potatoes Cecilia *

red potatoes (small) 1. 2. 3. 4. butter parmesan cheese Wash potatoes. Do not peel Melt 6 Tbs butter in baking pan & sprinkle liberally with parmesan cheese Place potatoes, cut side down in butter Bake in preheated 500 degree oven for 40 minutes, or 350 degrees one hour. Cecilia Evans

Potatoes Twice Baked [test kitchen]

To vary the flavor a bit, try substituting other types of cheese, such as Gruyere, fontina, or feta, for the cheddar. Yukon gold potatoes, though slightly more moist than our ideal, gave our twice baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets. 4 russet potatoes (7 to 8 oz each), scrubbed, dried, and rubbed lightly with vegetable oil 4 oz sharp cheddar cheese, shredded (about 1 cup) 1/2 cup sour cream 1/2 cup buttermilk 2 Tbs unsalted butter, room temperature 3 med scallions, white & green parts sliced thin (abt 1/2 cup) 1/2 tsp salt Ground black pepper

1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes. 2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined. 3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and

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return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm. Serves 6 to 8

Potatoes Delicious or Funeral Potatoes

Early recipe versionssuch as the 1960s Beas Potatoes Delicious, or Yummy Potatoes captured our familys taste buds. Whether you cook your own potatoes, use frozen hash browns, use cream of chicken or cream of mushroom soup, this dish is a family favorite. Two representative versions:

Frozen Hash brown Recipe (1986)

1 pkg (2 #) frozen *hash brown potatoes 2 10-oz cans cream of mushroom soup 1 pint sour cream (16 oz) Topping: 1 cup cornflake crumbs (or bread crumbs) 1/4 to 1/2 cup melted butter 2 tsp salt 1 tsp pepper 1/4 cup melted butter 1 bu green onions or 1/3 cup grated 2 cups medium - sharp cheddar cheese

Thaw potatoes. Chop onion. Grate cheese. Melt butter, add onions and cook briefly. Place thawed potatoes in 13 x 9-inch sprayed baking dish. Combine potatoes with sour cream, onions/butter, and cheese. Mix crumbs with melted butter; crumble over casserole. Bake, uncovered, for 60 minutes at 300-325 degrees F. Serves: 10-12 * Note: For variation, use frozen Potatoes OBrien. from Utah Power & Light

Original Recipe (1960)

6 medium potatoes 1/2 cup butter 1 cup sour cream 1 10 1/2-oz can cream chicken soup 1/3 cup green onions 1 1/2 cups cheddar cheese 1/3 cup cornflake crumbs 2 Tbs melted butter

1. Boil unpeeled potatoes until tender. Cool, peel and shred. 2. Melt butter, add chopped onions, soup, sour cream, and grated cheese (can use sharp). Combine sauce with potatoes . Place in 11 1/2 x 8 x 2-inch buttered baking dish. 3. Top with crumb/butter mixture. Bake, uncovered, for 45-60 minutes at 300 degrees F. Serves 8

Refried Beans
1/2 cup vegetable oil or lard 2 cups cooked Pinto Beans 2 Tbs chili powder 1 Tbs ground cumin Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired. Yield: 4 servings 1 tsp salt 1/8 tsp pepper

Side Dishes...
Real Irish Colcannon
4 lbs potatoes 1 lb. green cabbage 1/4 lb butter 1 cup milk 1 cup green onions 1/4 tsp. ground nutmeg 1/2 tsp salt or to taste

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1/4 tsp regular or garlic pepper or to taste

Peel and dice potatoes. (Russets or Sangree new potatoes are best); place in a 6-8 quart saucepan, cover with water and boil, covered, until tender. Drain well, mash and leave in the pan, covered. Place cored and shredded cabbage and the butter in a saucepan along with a small amount of water to steam the cabbage for 12 minutes or until tender, stirring often. During this cooking period, combine milk and thinly sliced onions in a small saucepan and heat over medium heat, stirring until simmering. Place the still hot potatoes in a large mixing bowl and mix in the milk mixture until smooth, then stir in cabbage and seasonings. Serve immediately. Serves 10-12. Fred Wix

Rice, Oven Baked

A convenient rice side dish while the rest of the dinner is being prepared.

Easy Oven Rice

2 cups rice 1/2 cup butter 4 cups boiling water 2 beef bouillon cubes

Brown rice in butter. Add 4 cups boiling water and beef bouillon. Cover and bake 350 degrees for one hour. (Cook at same time as meatballs or meatloaf! Easy!)

Oven Rice (Ada Snow)

2 cups water 1 Tbs dry onion 1/4 cup butter 1/2 cup chopped celery 2 chicken bouillon cubs 1 cup rice 1 tsp garlic salt

1. In saucepan bring to a boil all but rice; then pour in square baking dish and add rice. 2. Cover with aluminum foil and bake at 350 degrees for 1 hour

Oven Rice/ w/Bacon (Pat Wells)

1 green pepper 2 cans Heinz chicken consomm 3 medium onions (chopped) 1/2 pound bacon sauted Mix together with 1 cup regular white rice; cover and bake at 350 degrees for 1 hour. 2 cups chopped celery

Rice Pilaf (Tammy Style)

Tammy Astins version to accompany Lee Phillips barbecue chicken recipe (this book). 1 cube butter, melted 1 cup uncooked long grain rice, rinsed 1 can Campbells French onion 1 can sliced mushrooms, Soup 1 can chicken broth drained 1 can sliced olives, drained (opt)

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Combine all ingredients; pour into 9x13 pan; bake, covered 1 hour at 400 degrees or 2 hours at 375 degrees. (Swansons Chicken Broth is recommended)

Roasted Vegetable Spread

Try this delicious spread on bagels, crackers, or even toasted bread. We love it! 1 red bell pepper, sliced into rings 1 medium onion, sliced into rings 4 cloves garlic, crushed 1. Preheat oven to 400 degrees F. 2. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. 3. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. 4. Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week. Yield: 1 3/4 cups spread 1 small zucchini, sliced 1 Tbs olive oil 8 oz cream cheese Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving

Sauerkraut
Sauerkraut was a staple in my Swiss family; we made sauerkraut every fall: aunts, uncles, cousins would all join together. I love it, but now only my daughter-in-law shares my enthusiasm! Heidy Couchs brother, Siegfried, serves a great sauerkraut in his Delicatessen; found his recipe in the newspaper.

German Sauerkraut
4 slices thick-cut bacon, finely chopped 1 medium onion, chopped 1 (28.6-oz) can prepared German wine sauerkraut (Hengstenberg brand recommended)

Place bacon and onion in a pan. Saut until bacon is cooked through and onion is tender. Stir in sauerkraut. Simmer 30 to 40 minutes. Serve warn as a side dish, over cooked bratwurst or inside a Reuben sandwich. Makes about 6 cups. -- Adapted from Siegfrieds Delicatessen

Sauerkraut, Mariannes Delicatessen

3 strips bacon, diced 1 med potato, peeled, boiled & mashed 1 (16-oz) can sauerkraut 1 pinch pepper 1 pinch of ground caraway 1 bay leaf

In a medium-sized pan, fry bacon until crisp. Remove pan from heat. Stir in mashed potato, sauerkraut and seasonings. Heat through, stirring until mixture is a smooth consistency. Adapted by Chef Don Kunze from

Side Dishes...
Sauerkraut, from the start
An updated method; cant wait to try it! 5 lbs green cabbage, shredded 3 Tbs pickling salt 1 Tbs juniper berries 2 tsp caraway seeds 1 quart water, in a sanitized glass jar

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1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes. 2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air. 3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Prep Time: 15 minutes Inactive Prep Time: 4 weeks. Yield: 12 cups. Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Good Eats: Eat this Rock!

Lenas Home Made Sauerkraut

These sauerkraut recipes are JUST FOR ME! If anyone else likes them, great! But I NEED SAUERKRAUT! Very large crock, glass or enamel container. Minimum of 2 heads of cabbage Kosher salt Some tips here to prevent problems with your sauerkraut: 1. Never use aluminum utensils! 2. Absolute cleanliness is necessary for a healthy brew! Crock or glass or enamel coated container. Clean and scald the container well! (I put mine in the dishwasher, but if you wish you can simply scald by pouring boiling water into the container and swishing around for no less than 30 seconds) To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process. Step 1) Shred Cabbage - I use my food processor for speed and ease. If you shred by hand, make sure the shreds are no thicker than a nickel or dime! Step 2) Mix, with wooden spoon or very clean hands, 5 lbs of shredded cabbage with 4 Tbs of Kosher salt (pickling salt will do but changes the flavor a bit - do not use table salt) and toss and mix thoroughly until kosher salt dissolves! (You can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 Tbs. salt.) NOTE: If you plan on refrigerating and not canning use 3 tbs of salt not 4! Step 3) When juice starts to form on cabbage from tossing - Pack the cabbage firmly and evenly into a clean crock, glass or enamel container. Press firmly to encourage juice formation. Fill the utensil no closer than 5 inches from the top. Step 4) Make sure juice covers the cabbage completely! (This does not always happen unless the cabbage is fresh from the garden) I prepare additional brine by putting 1 1/2 Tbs of kosher salt into 1 quart of boiling water. Dissolve salt and cool brine to room temperature before adding to the pot of cabbage. Step 5) Once cabbage is immersed in brine water, place a large food grade, plastic bag filled with brine water and lay on top if cabbage... (I use 2 large bags, one inside the other - sometimes a 2 gal freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess) The cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds! Heavy duty food-grade plastic bags or 2 gal freezer bags Wooden spoon

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Step 6) Now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place. Do not remove this until fermenting is complete! Step 7) Put in an area where the temperature will not be above 75 degrees. Fermentation will begin within a day, depending upon the room temperature. Step 8) If room temperature is 75 degrees allow 3 weeks for fermentation. If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees allow 5 weeks. If temperature is 60 degrees allow 6 weeks. NOTE: If temperature is above 75 or 76 degrees, the sauerkraut may not ferment and could spoil! Step 9) Once fermented taste to see if your required tartness exists. Tartness will weaken as you process in canning so make sure it is a wee bit more tart than you like! Can be eaten immediately if you desire! (Can mix in 1/2 tsp caraway seed into 4 cups, enough for a couple of pints or 1 quarts a tasty variation.) NOTE: if you refrigerate only rinse and toss with cold water to attain the tartness desired! Lena Sanchez

Sauces, Butter for potatoes, fish, vegetables

Different seasonings for different types of dishes: (cut amounts in half as needed for smaller servings)

For potatoes or fish:

1 stick of butter ONLY 1 Tbs parsley leaves

For broccoli or cauliflower:

1 stick of butter 2 Tbs grated parmesan cheese

For green beans:

1 stick of butter 1/3 cup slivered or sliced almonds

For potatoes:
1 stick butter 2 tsp[s] paprika

Sizzler-like Cheese Toast

1 lb Butter (slightly softened) 8 oz Grated Parmesan Cheese Sliced Italian Bread

In a mixer, cream together butter and cheese. Preheat a griddle or large frying pan on medium-high. Spread cheese mixture on bread about 1/4 thick. Place bread cheese side down on griddle. Cook until cheese has browned.

Spanish Rice
1/2 cup onion, chopped 1/4 cup green pepper, chopped 3 Tbs butter 1. In large skilled cook and stir onion and green pepper in butter until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered over low heat, about 15 minutes, until flavors are blended andmixture is hot. 2. Variation: Fry 3 or 4 slices bacon until crisp; brown 1 # ground beef in bacon fat along with onion and green pepper. Proceed with recipe. 1 16-oz can stewed tomatoes 3 cups cooked rice 1 Tbs salt 1/8 tsp pepper

Optional: bacon &

hamburger 2 tsp chili powder

Side Dishes...
Spanish Rice with Cheese
2 Tbs chopped onion 1 1/2 Tbs green pepper, chopped 1 1/2 Tbs chopped celery 1 1/2 tsp oil 1 cup cooked rice 1 cup canned tomatoes 1/2 tsp salt 3/4 tsp sugar 1/8 tsp Worcestershire sauce 1/2 cup grated cheese

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Cook onion, green pepper, and celery in oil until onion is lightly browned. Add rice, tomatoes, and seasonings. Simmer until thickened, stirring occasionally. Add cheese and stir until it is melted. Put mixture into a greased casserole and bake at 350 degrees about 15 minutes. 4 servings.

Spaetzle (Bavarian Noodle)

from Siegfried Meyer, 20 W. 200 S., S.L 3 cups of flour 1. In a large mixing bowl, mix all ingredients except butter. / 2. Beat with a large wooden spoon until batter leaves the sides of the bowl. 3. Bring a large saucepan of water to boil. 4. Add 1 Tbs of salt. 5. Place 2 Tbs of batter on wooden board, using a knife scrape slices of batter into boiling water. (A vegetable or potato ricer works well; I prefer it.) 6. If slices stick on knife, dip into water. 7. Once batter is in water, boil for five minutes. 8. Transfer noodles to a heated platter with a slotted spoon. Keep warm. 9. Brown the butter and pour over noodles. 2 beaten eggs 1 cup of milk 1 tsp salt 4 Tbs butter

Spaetzle (Noodles) with Browned Crumbs

(My grandmother made this dish for us with wonderful buttery toasted bread crumbs. I still love it! 1/4 cup butter 1 cup dry bread crumbs parsley In a heavy skillet heat butter. Add dry bread crumbs. Brown lightly over low heat, stirring frequently. Serve over drained hot boiled noodles or Spaetzle. Carefully mix crumbs thoroughly noodles. Sprinkle with parsley and serve hot with pot roast, pork chops, or wieners and sauerkraut.

Stacked Caprese Side Dish/Salad

Is it a salad? Is it a side dish? I dont know, but it is delicious. 6 vine-ripened tomatoes, stems left on 6 balls buffalo mozzarella 1/2 bunch fresh basil leaves 6 Tbs extra-virgin olive oil Slice each tomato horizontally into 5 sections. Slice each mozzarella ball into 4 pieces. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have reformed each tomato ending with the stemmed piece. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each tomato. Yield: 6 servings Tyler Florence 6 tsp red wine vinegar

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Side dishes...
1/4 tsp pepper Sage to taste (about 1 Tbs) 1 cup finely chopped celery 1/3 cup melted butter Hot water to moisten

Stuffing or Dressing for Turkey (CR 2nd)

4 cup dry bread cubes 3 Tbs grated onion 1 tsp salt

Break bread into small pieces. Combine onion, salt, pepper, sage, finely chopped celery and melted butter. Add to bread and toss lightly, but thoroughly. Fold in hot water a little at a time until dressing is moist and light.

Turbo Hummus
Recipe courtesy 2 to 3 cloves garlic 1 can garbanzo beans (chickpeas), drained & liquid reserved 2 to 3 Tbs smooth peanut butter A handful fresh parsley leaves 1 lemon, zested and juiced Pinch freshly ground black pepper Pinch kosher salt 1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise. Yield: 4 servings Alton Brown , Food Network, G.P., All Rights Reserved Good Eats Episode EA1C12

Yorkshire Pudding
1 cup flour 1/2 tsp[s] salt 2 eggs 1 cup milk 1 Tbs melted butter Combine all ingredients, beat well ( can use food processor). Cover the bottom of a 9 x 9 pan with roast drippings, about 1/2 cup, and pour batter in pan. Bake in hot oven, 450 degrees, for 10 minutes. Bake additional 15 minutes at 375. After risen, baste with more drippings. Cut into squares and serve on platter with roast.

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The Scoop on Soup

Just the right comfort food.

198

Odds n Ends

19 Soup, soup, beautiful soup

Asparagus Soup
From good cook par excellence Janene Hansen 3 cans chicken broth 2 Tbs onion 2 cups carrots 2 cups potatoes Heat broth, add carrots and onions. Cook about 5 minutes. Add potatoes and cook until tender. Add asparagus and cook 3 to 5 minutes. Add tarragon, salt and pepper, half n half (or milk). Mix cornstarch with a little cold water and stir into soup. Stir and cook until thickened. 1 bunch asparagus 1 pinch tarragon 3 cups half n half or milk salt and pepper 3 Tbs cornstarch

Borscht/Creamy
Mormon Family Cookbook 1 16-oz can shoe-string beets undrained 3 green onions cut in pieces 1 10-oz can beef broth undiluted, chicken broth may also be used 1/4 cup lemon juice 1/2 cup sour cream Add all ingredients but sour cream to blender container. Whirl to smooth. Blend in 1/4 cup of the sour cream (yogurt makes a thinner soup but flavor is excellent and calories are reduced). Chill thoroughly. (We prefer to make the borscht to this point the day before we plan to use it; the flavor is better.) When ready to serve, use the remaining 1/4 cup sour cream (or plain yogurt) as small dollops atop soup. Sprinkle with chopped chives, dill weed, or parsley, if desired. Serves 5

Cauliflower-Potato Soup
3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes) 1 head (2 pounds) cauliflower, thickly sliced 1 large onion, chopped 1 large potato, diced 1 cup half and half Combine broth, cauliflower, onions and potatoes in a 3 quart saucepan. Bring to boil; cover and simmer 15 to 20 minutes or until vegetables are tender. (You may wish to place vegetables in crock pot and cook for 2 or 3 hours.) Add half and half, nutmeg, salt and pepper. Heat, but do not boil. Dot each serving with butter and a sprinkle of additional nutmeg. Makes 4 to 5 servings. 1/4 tsp nutmeg Butter 1/4 tsp salt 1/8 tsp white pepper Additional nutmeg

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Soup, soup ...

1/4 to 1 tsp thyme leaves 1/4 to 1 tsp curry powder 1/2 tsp Somersweet [or Splenda] or sugar to taste Red (cayenne) pepper
to taste

Butternut Squash SoupMy Way

This is a very delicious and delicate soup. Start with the lesser amt of spices until you determine your taste. 1 - 2 butternut squash
(abt 2+ lbs)

1/4 to 1 tsp ground cumin nutmeg, few grinds 1/4 to 1 tsp coriander 1/4 to 1 tsp cinnamon dash ground allspice

3 cups chicken broth water as needed 1/4-1/2 cup heavy cream Salt & pepper to taste

2 Tbs butter 1 cup chopped onions 4 cloves garlic, minced (garlic powder)

1. In a large soup pot over medium heat, melt butter. Add onion and saut until golden . 2. Add all spices (except cayenne); cook, stirring constantly, 30 seconds. Add peeled, seeded cubed squash*, chicken broth and enough water to cover. Bring to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. I added a dash of turmeric and a splash of vinegar. 3. Remove from heat and puree mixture in pot with a stick blender [or use blender or food processor, in batches; transfer back to soup pot]. Season with salt and pepper. 4. Add as much heavy cream as needed to make the consistency desired. At this point, soup may be served or refrigerated until ready to serve. If refrigerated, warm [do not boil after adding cream] over low heat, stirring until hot. Makes 6 servings.
NOTE: *Butternut squash may be pre-cooked whole in microwave: pierce whole butternut squash, wrap in plastic wrap, and zap until very tender. Cool a little, split, seed, and scrape meat out of skin. Proceed as directed above. Reduce simmering time. Dianne

Cecilas Chicken Rice Soup

4 cups Swanson chicken broth 1/4 cup finely diced onion 3/4 cup diced celery 1/2 cup diced carrot Heat broth to boiling. Add vegetables and rice and cook slowly. Melt better in a separate pan, blend in flour. Add a little hot stock to flour mixture and blend until smooth; stir into soup. Add chicken. Cook stirring constantly for 10 minutes. Remove from heat and add 1 Tbs parsley (optional). 1/4 cup rice 3 Tbs butter 3 Tbs flour 1 cup diced cooked chicken

Brattens Clam Chowder

2 6 1/2-oz cans of minced clams 1 cup finely diced onion 1 cup finely diced celery 2 cups diced potatoes Drain juice from clams and pour liquid over vegetables, adding enough water just to cover. Simmer over medium heat until vegetables are barely tender. Melt butter in heavy saucepan. Add flour, making a roux; blend until smooth. Stir constantly while slowly adding half and half. Cook and stir with wire whisk until thick and smooth. Add to vegetables, juice and add clams (& vinegar if using). Heat 3/4 cup butter 3/4 cup flour 1 quart half & half cream 1 1/2 tsp salt Pepper to taste 2-3 Tbs red wine vinegar [opt]]

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Colcannon (Cabbage-Potato) Soup
1 1/2 cups water 2 13-oz cans chicken broth 1 1/4 pounds potato cubes 5 cups coarsely shredded green cabbage 1 cup chopped onion 1/2 cup milk 1/2 tsp salt 1/4 tsp pepper

277

through. Add salt and pepper. Serves 8. Milton Weilenmann, Brattens Grotto Five-Star Recipes From Well-Known Latter-Day Saints

1/3 cup sour cream

Peel and coarsely chop baking potatoes (about 3 cups). Bring water and broth to a boil in large Dutch oven. Add potato; cover, reduce heat, and simmer 20 minutes. Add cabbage and onion; cover and simmer 30 minutes or until tender. Remove from heat. Stir in milk Process cabbage mixture in blender or food processor, 1/3 at a time, until all is smooth. Season to taste with salt and pepper. Heat thoroughly. Serve with dollop of sour cream on each individual bowl.

Cream of Carrot With Dill

2 pounds carrots 4 Tbs butter 1/2 pound onions 4 cups chicken broth salt 1 cup heavy cream 1 cup milk 2 Tbs fresh dill, chopped (or dried equivalent) 1/4 tsp cayenne pepper (to taste)

Cut carrots in quarter-inch rounds, approximately 6 cups. Melt butter in a kettle and add finely chopped onion. Cook stirring until onion wilts. Add carrots and broth and salt, if necessary Bring to a boil and simmer 20 minutes. run through food processor or blender to blend smooth. Add cream, milk, dill and salt to taste. Add cayenne to taste. Serve hot or very very cold. 12 servings. Greg Diamond

Cream of Cauliflower Soup

2 medium cauliflower 1/2 cup butter 1 cup chopped onion 1/2 cup flour (or more) Cut and boil cauliflower; reserve 2 cups liquid. Saut onion in butter; add flour and cook for a few minutes. Add all liquid to make white sauce. Add Cauliflower and cheese. Heat through. Bette Croshaw 4 cups chicken broth (can use bouillon) 4 cups half and half 2 cups cauliflower liquid 1 tsp Worcestershire Sauce 1 1/2 tsp salt 2 cups grated cheese

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Soup, soup ...

1 lb cauliflower florets, fresh or frozen 3/4 tsp salt 2 tsp dry mustard 1/4 cup (2 oz) sherry or white wine (opt) 1 1/2 cups (12 oz) evaporated milk or light cream 8 oz sharp cheddar cheese, shredded*

Creamy Cauliflower-Cheddar Cheese Soup

4 Tbs (2 oz) butter 1 med-to-large yellow onion (abt 8 oz), diced (abt 1 1/3 to 1 1/2 cups) 2 Tbs flour 3 cups (24 oz) chicken broth

*Try to use the sharpest cheddar you can find; the flavor of a mild cheddar will get lost. 1. In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till its softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. Let the soup simmer for 15 minutes, or till the cauliflower is very soft. 2. Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired. Yield: 7 cups, about 5 servings. Nutrition information per serving (about 1 1/3 cups, 281g): 399 cal, 27g fat, 21g protein, 19g complex carbohydrates, 3g dietary fiber, 79mg cholesterol, 1068mg sodium, 722mg potassium, 319RE vitamin A, 45mg vitamin C, 1mg iron, 561mg calcium, 468mg phosphorus.
This recipe reprinted from The Baking Sheet a newsletter published by The Bakers Catalogue, P.O. Box 876, Norwich, Vermont 05055. Now, talk about your cream of soups -- this one looks like a bowl of cream, and its just slightly less rich. Mellow and understated, yet with the distinctive tang of sharp cheddar, this soup is wonderful as the first course to a winter dinner, or alone (with bread, of course) for lunch. You can substitute the vegetables and seasonings of your choice, and make just about any type of cream of soup you can imagine.

Wisconsin Cauliflower-Cheddar Soup

2 Tbs (1/4 stick) butter 1 medium onion, chopped 1/4 cup(s) all-purpose flour 1/2 tsp salt 2 cup(s) milk

1 can) (13 3/4 to 14 1/2 oz) chicken broth 1 head(s) (2 1/2 pounds) cauliflower, cut into 1-inch chunks 1 teaspoon(s) Dijon mustard 1 package(s) (8 oz) shredded sharp Cheddar cheese, about 2 cups

Directions 1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. 2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. 3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Soup, soup ...

279

4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve. Tips & Techniques Make this soup a day or two ahead and reheat on low just before serving. Don't let it boil or the cheese may get stringy. 2008

Creamy Tomato Soup

with carb control adjustments 1 med onion, chopped 2 Tbs butter

NEW

1 cup milk or chicken broth 1/2 cup cream 1/4 tsp sugar subst. (opt) 1/2-1 tsp dried basil 1/2-1 tsp paprika

1/8-1/4 tsp garlic powder 1 (8-oz) pkg cream cheese cubed crouton (opt) or bagel chips, shredded cheese (opt)

2 (14.50 oz) cans diced tomatoes, undrained 2 (10.75 oz) cans condensed tomato soup, undiluted

1. 2. 3. 4. 5. 6.

In a saucepan, saut onion in butter until tender. Stir in tomatoes, soup, chicken broth, sugar subst., basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. When cream cheese has melted in and is smooth, stir in the half cup of cream and reheat to boiling point, but do not boil. 7. Top each serving with croutons and/or shredded cheese (if desired). 8. Serve immediately. 6-8 servings 2 quarts. 45 minutes (15 mins prep time 30 mins cook time ) Note: Substituting cream and chicken broth for the milk, and cutting canned tomato soup to just one can will cut carbohydrate grams. Dont forget to subtract the fiber from total carbs when calculating carbs. 1999-2003 Recipezaar. All Rights Reserve, & Debbie Black, Black Family Cookbook

French Onion Soup (Drew Ellsworth)

Why have we included three French onion soup recipes? Because I have learned from each of them. Sometimes I use parts of all three! 4 onions (preferably white) Kitchen Bouquet, to taste 1 can beef broth (Swansons) Place onions upright. Cut in half. Turn on side and slice lengthwise about inch thick. Brown onions in butter. (Drew cooked slowly in a covered pan. Onions become transparent when they are completely cooked. They also begin to caramelize, which brings out a sweet taste.) **Add red wine (Dianne uses additional Swansons beef broth to replace the red wine), and cook until all alcohol is cooked out. If using wine, you must do this, or it will ruin taste of the soup. Add remaining cans of broth. square butter 2 bay leaves (Swansons) 1 cups red wine ** 1 can chicken broth

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Soup, soup ...

Taste broth and add bouillon cube/Kitchen Bouquet to correct seasoning. (If you use Swanson beef broth, you may not need to use the bouillon or Kitchen Bouquet.) Slice French bread. Place in oven. Bread must be well browned and hard all the way through (not like toast). Once crouton is ready, take garlic button and rub on both sides of crouton. (This is the secret of a good crouton and French Onion Soup, says Drew.) Place soup in individual bowls or one large bowl. Place crouton on croutons on top and sprinkle with generous amount of grated Swiss Cheese. Bake in oven at approximately 500 degrees. DO NOT BROIL.

French Onion Soup [Diannes]

2 medium yellow onions, sliced 1 pound Swiss cheese 2 Tbs butter Parmesan cheese 2 cans beef broth [Swansons] 1 loaf (a baguette is best) French bread

Slice baguette or French bread in to 1 inch thick slices. Place on rack in slow oven to dry and toast. Saut onion in butter in covered pan until onion is clear and begins to caramelize (takes a lo-o-ong time to do this right). Add beef broth plus 1 cans water. Heat to simmer. In individual casserole dishes, place cup or more of soup mixture, cheesesliced or grated, toping off with French bread slice sprinkled with Parmesan cheese. Heat in 400 degree oven until bread puffs up and forms a crust. (Can also be made in one large, deep casserole.) Serves four. Yes, I give it a blue ribbon myself.

French Vegetable Soup (Potage De Legume)

From Drew Ellsworth French cooking class; this is a peasant soup, but it is sooo-oo good! 3 medium potatoes 1 medium size turnip Salt and pepper to taste Pinch of leaf thyme 2 large carrots 2 branches celery One bay leaf 2-3 Tbs butter, approximately 3 large leeks or 2 bunches green onions 1 bouillon cube, either chicken or beef enough water in pan to cover

Dice all vegetables into small, uniform pieces Cook vegetables until tender Optional: whipping cream may be added at time of serving. Can make without thyme or bay leaf: it is amazing how good the simple combination of vegetables is!

Gazpacho (Drew Ellsworth)

1 green pepper skins 2 Tbs olive oil 3 Tbs wine vinegar salt to taste taste 2 medium size cloves of garlic Enough tomato or V8 juice to cover vegetables in blender 3 bread sticks or 2/3 to 3/4 cups dried bread crumbs a few ice cubes for liquid, but mainly to make soup colder 3 tomatoes with white pepper to

Put vegetables and liquids in blender. Leave the blender on long enough and at a high enough speed for ingredients including tomato skins to become a thick liquid. Still running, add bread sticks or dried bread crumbs.

Soup, soup ...

Minestrone Nancy Angell)
1 lb bulk pork sausage (suggest Dans) 1 qt boiling water 2 large cans tomatoes 2 cloves garlic 2 large onions (2 cups) 2-3 carrots (about 2 cups) 2 stalks celery (2 cups) 1 green pepper 2 8-oz tomato sauce 2 cans beef broth (Swansons is great) or 2 tsp instant beef bouillon and 2 cups water 1 can mushrooms (sliced or 2 cups fresh ones 1 can cut green beans plus juice 1/2-1 cup penne pasta

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/

To serve: place soup in a chilled bowl with an ice cube, diced cucumbers including the skin and some sesame seeds sprinkled on top. Serve very cold, but do not freeze. From Drew Ellsworth

3/4 tsp sweet basil leaves 3/4 tsp whole oregano 2 Tbs parsley flakes 1 1/2 tsp salt Some pepper 2 tsp sugar zucchini & yellow summer squash, opt.

Break sausage apart in a 5-6 quart kettle. Do not brown, just pour boiling water over while breaking to bite size pieces. Add finely chopped or pressed garlic. Cut onions length-wise (not in rings). Slice carrots and celery on the slant. Cut green pepper not too tiny. Add above with spices, salt pepper and sugar. Add tomatoes (cut if they are whole), tomato sauce, bouillon and mushrooms. Simmer 2 hours. One-half hour before serving, add green beans and pasta, such as elbow-roni or penne pasta. We add zucchini and yellow summer squash at this time (1 can garbanzo beans plus juice, optional). Cooks Note: Dont cut vegetables too small. We use fresh veggies whenever we can, and add a zap of the herbs again half-hour before serving . Almost everyone gives this a Blue Ribbon!

Old Fashioned Bean Soup

1 pound dry navy or great northern beans 2 quarts water 1 pound meaty ham bones or pieces Soak beans overnight. Put all ingredients in crock pot. Cover and cook on low for 10 to 12 hours (high: 5-6 hours) Makes 2 1/2 quarts OR simmer gently 2 hours in a covered pan. (Remove meat from bone and add to soup. 1/2 to 1 cup chopped ham may be used) 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup chopped celery leaves 1 medium onion, chopped 1 bay leaf (optional)

Potato Leek SoupDiannes favorite

6-8 potatoes, peeled and cut 1/4 to 1/2 cup chopped carrots 1 tall can Swanson chicken broth 3/4 cup to 1 cup chopped onion and/or leeks 1/2 cup diced celery 1/4 cup butter salt and pepper to taste

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Soup, soup ...

Cut potatoes in uneven pieces. Bring chicken broth to a boil. Add potatoes, carrots, salt, pepper; simmer until potatoes are very tender; (Can use chicken bouillon cubes or granules, plus water)mash potatoes in broth until of the consistency you like (leaving it a little chunky.) While potatoes are simmering, saut onions/leeks, celery, and carrots until the vegetables have released flavor into the butter and onion begins to be translucent. Add sauted vegetables to the potato-broth mixture. Bring back to the simmer and add 2 cups of milk or mixture of milk and cream. Correct seasonings. At the point when the soup is back to the simmer, you may add 1 cup shredded cheddar cheese. Garnish with leeks (slivered) and snipped parsley.

Print Shoppe Cheese Soup

While the Print Shoppe in Salt Lake Citys Arrow Press Square closed many years ago, the restaurants popular cheese soup lives on. The Print Shoppe was trendy and retained an air of the newspaper business. 1/2 cup carrot, diced 1 (8-oz) jar or 1 cup processed cheese 1/2 cup yellow onion, diced 3 stalks celery, diced (Cheese Whiz brand) 5 chicken bouillon cubes in 6 cups boiling water 10 Tbs butter 3/4 cup flour 3/4 cup frozen peas

1. Par-boil the carrots, onions and celery in a small pan until vegetables are tender. Drain and set aside. 2. Remove the lid from the bottle of cheese and place in 1 1/2-inches of boiling water until melted. (Or follow package directions for melting in the microwave.) 3. In a large soup pot, dissolve bouillon cubes in boiling water. In a separate pan, melt butter. Stir flour into butter to make a smooth roux. Slowly add roux to hot chicken broth stirring until smooth. Stir in cooked vegetables. Add cheese, stirring until smooth. Add peas. Simmer slowly for 15 minutes, stirring often. Do not boil. Serve immediately. from the Salt Lake Tribune

Modified recipe
3/4 lb butter (use less) 2 carrots 1/2 stick celery, chopped 1/2 onion, chopped 1 cup flour 3 quarts water 6 chicken bouillon cubes 1 lb Velveeta Cheese 1/2 lb Cheese Whiz 1/2 pkg frozen peas Parsley flakes Salt and pepper to taste

Melt butter; sweat carrots, celery and onion very lightly in butter until tender. Add flour, and stir until smooth. DO NOT BROWN. Bring water and bouillon cubes to a boil and stir into butter/flour/vegetable mixture. Simmer till thickened. Stir in cheeses until well-blended. Add peas and parsley. Reheat slightly. Serve hot with crusty French bread.

Taco Soup (Lea Mahoney)

1/2 pound bacon (fried and drained) 1 large onion, chopped garlic 1 large can chicken broth (1 pound can) 1 large can diced tomatoes 1 medium carrots thinly sliced 1 medium potatoes thinly sliced 1 teaspoon sugar 1 1/2 teaspoon salt 1/2 teaspoon pepper

Saut onion and garlic in some bacon drippings. Add remaining ingredients and bring to boiling point; simmer about 25 minutes, until vegetables are tender Serve hot accompanied with the following, chopped or shredded as appropriate:

Soup, soup ...

Accompaniments
bacon green onion green taco sauce 2 medium avocados (in a bit of lemon juice) 1/2 pound cheddar cheese, shredded 1/2 pound Monterey jack cheese, shredded sour cream tortilla chips

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Taco Soup (Lion House Christmas Recipes)

Another Taco Soup 1 pound ground beef 1 16-oz can corn cut 1 package taco seasoning 1 8-oz can tomato sauce 1 onion chopped 1 16-oz can kidney beans
and rinsed drained

1 28-oz can tomatoes, stewed 3 cup tortilla chips 1 cup cheese, cheddar grated

Brown ground beef in heavy saucepan. Drain. Saut chopped onion; add to ground beef. Stir in taco seasoning, corn, kidney beans, stewed tomatoes, and tomato sauce. Simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese. Serves: 8

Tortilla Soup Alisa Bangerter

2-3 cups chicken broth 6 chicken breasts 1 (15 oz) can diced tomatoes 1 (14.5 oz) can whole corn (drained) Cook chicken and cut up in small pieces, set aside. Place chicken broth in a large pot. Add diced tomatoes, corn and chili powder and simmer for 20-30 minutes. Cut up avocados into slices. To Serve: In individual bowls, place a layer of broken tortilla chips and top with slices of avocados. Squeeze lime juice over the avocados and sprinkle with grated cheese. Spoon the hot chicken mixture into each bowl and garnish with grated cheese if desired. Note: If desired, cook a whole chicken with onions and celery to obtain broth. Strain off onions and celery and reserve liquid for the soup. 2-3 Tbs chili powder lime juice tortilla chips Monterey jack cheese, grated avocado slices

Vichyssoise
From Drew Ellsworths French cooking class. Drew studied French cooking in France, after his mission there. 3 potatoes 1 branch celery 1 can chicken broth 3 leeks or 1 bunch green onions 1 carrot 1 pint half and half 1 bay leaf Salt and pepper to taste

Dice vegetables. Add can of chicken broth (Swansons) and water to cover vegetables. Cook until potatoes start to break down.

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Soup, soup ...

Drain broth of vegetables and save. Place ingredients in food mill, using broth and half and half to put vegetables through the mill. Vegetables are to have a rice like-texture. (Do not use food processor or blender!) Refrigerate and serve chilled. Garnish with a bit of parsley or fresh dill.

Zucchini Tomato Soup

Garden fresh flavor, easy to make...a soup Karin actually likes! 2 small zucchini, coarsely chopped 1/4 cup chopped red onion 1 1/2 tsp olive or canola oil 1/8 tsp salt 1 cup spicy hot V8 juice 1 small tomato, cut into thin wedges Dash pepper & dried basil 2 Tbs shredded cheddar cheese 1 to 2 Tbs crumbled bacon

In a skillet, saut zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add V8 juice, tomato, pepper and basil; cook until heated through. Garnish with cheese and bacon if desired. 2 servings. Nutrition: Once serving (calculated without cheese and bacon) equals 89 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 545 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein.

Odds n Ends

20 Vegetables
Oh, lets do something good with vegetables! Fresh, boiled, steamed, baked, mashed, fried, glazed, creamed, scalloped, grilled: lets use them all! Did your mother ever make creamed new potatoes, carrots and peas for you? Mine did. Or creamed turnips? Yes I loved them. When did you last serve your family fried eggplant, glazed parsnips or creamed carrots? Give those vegetables a chance!

Baby Red Potatoes

5 pounds red potatoes, washed but unpeeled Par boil potatoes until parboiled. Drain and place in baking pan. Cover with 1/2 cup melted butter (olive oil may be used), 2 Tbs fresh rosemary leaves, and salt and pepper to taste. The potatoes may be covered and refrigerated overnight. Roast in 400 degree oven for 30 minutes, until golden brown and crispy edges. Serves 16.

Baby Carrots
3 pounds baby carrots 1 1/2 cup chicken stock (water may be used) Cook until tender but firm to touch. Drain. Add 1/2 cup honey, 1/2 cup sour cream, 2 tsp dried dill weed. May be refrigerated for two days. Reheat before serving. Serves 12.

Baked Potato Secret

Baked-potato secret: Cook at 475 degrees At our house, we have a continuing disagreement about how to bake potatoes. There are those (Dianne) who likes crisp skins, and there are those who side with Kalevi who likes foil wrapped potatoes. But since Im the one putting the book together, here is a little support from a newspaper article for ONE of us. Says the article: Weve never been able to bake a potato just right. We never knew why until we ran across the directions in a roasting book several weeks ago. Cooking the potatoes at a very high temperature for an hour is the secret. Alicia always baked her potatoes at 350 or 375 degrees. No wonder they always tasted half-done. They were. Beverly dutifully greased her potatoes and wrapped them in foil. The insides tasted fine but the skins were steamed beyond recognition. Our goal was to duplicate the potatoes at our favorite steakhouse, with the skin a little crunchy and the middle moist and fluffy. Real baked potatoes, we discovered, need to cook at 475 degrees for an hour. To save time, do a big batch and save some for later. Once you start, it takes only a few extra minutes to scrub and prick 10 potatoes instead of four. Serve some, then let the rest of the batch cool for terrific potato dishes later in the week. COOKS NOTE: To bake a big batch of potatoes, preheat the oven to 475 degrees F. Scrub 10 (or however many you need) large baking potatoes and prick each potato with a fork twice. Bake, uncovered, directly on the oven racks for 1 hour. Using oven mitts, carefully remove them from the oven. Serve immediately or let rest until cool. (Or place in a zipper-top bag or covered container, and refrigerate until ready to use.) Potatoes may be reheated in the microwave and enjoyed plain or used in Baked Potato Soup.

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Vegetables

Beets in the Microwave

Select medium-sized fresh whole beets. Do not peel. Wash and trim top, if necessary. Wrap each beet in microwave-safe plastic wrap. Set on dish in microwave. Cook at high power for 3-5 minutes, or until fork-tender. Serve hot with salt and butter, or reserve for later use.

Beans: How To Cook (2 ways)

Measurements for all dried beans 1 cup raw beans makes approximately 3 cups cooked beans) 2 pounds dried beans: ......................................................... 4 1/2 to 5 cups 2 pounds dried beans, soaked: ............................................ 7 cups 2 pounds dried beans, cooked: ............................................ 14 cups, or 3 1/2 quarts. Quick soak method
In a 5 quart saucepan, heat 10 cups water to boiling. Add 2 cups of beans. Bring to a boil over high heat; let boil 3 minutes. Remove from heat, cover tightly and set at room temperature about 1 hour. Beans may then be cooked until tender.

Pressure cooker method

For pressure-cooked beans, put only salt and a little olive oil with them for the initial cookingoil or fat reduces foam that could clog the pressure valve. This will give you plain beans to which you can add other flavorings later. Use a 4 or 6 quart pressure cooker 1 cup dried beansmakes 3 cups cooked beans to serve 4 to 6 people 3 cups water 3/4 teaspoon salt 1 to 2 Tbs olive oil or butter

Turn beans into sieve, pick over and remove any foreign material; run cold water over the beans. Bring 3 cups water to boil in the pressure cooker, drop in rinsed beans; bring to boil again, uncovered, and boil exactly 2 minutes. Remove from heat, set the cover loosely on the pan, and let sit for 1 hour. Then add the salt and oil or butter, cover and bring to full pressure. Cook exactly 3 minutes, remove from heat, and let pressure go down by itselfabout 20 minutes. Taste a bean, and if not quite tender, simmer slowly partially covered for 5 to 10 minutes, adding a little boiling water if necessary. (It is rarely necessary to cook an additional time.) You can either refrigerate the beans (they keep well 2 or 3 days in the refrigerator), or use them in your favorite recipe.

Pork and Beans (Lorenas)

This makes enough to fill 6-8 quarts (or more). It is suitable for canning, if you have a pressure canner. If not, freeze the finished product, or cut the recipe down for immediate use. 5 pounds beans 1 package brown sugar (1 pound) 2 quarts catsup 1/4 cup salt 1 quart tomato juice 1 pound pork or bacon

Soak beans over night (or use quick soak/quick cook method); cook beans until tender; add other ingredients. Simmer, fill bottles and process 3 hours, OR pack in freezer containers and freeze. These are delicious pork and beans!

Caramelized Glazed Carrots

1 pound 1/4 cup granulated sugar 2 Tbs butter

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Peel and cut carrots into 3-inch thick wedges. Cook in small amount of water in covered pan until crisply tender, about 15 minutes. Drain carrots well and keep hot. In a large heavy skillet melt sugar over moderate heat until lightly caramelized. Add butter and stir until blended. Add hot carrots and stir over moderate heat about 5 minutes until they are nicely glazed. 6 servings.

Carrots in Mustard Glaze

3 pounds carrots 1/4 cup butter 1/2 cup light brown sugar 1/4 cup prepared mustard

Wash, pare, and cut carrots as desired. Simmer carrots in 1 inch boiling water in tightly covered pan for 20 minutes, or until tender. Drain. Make glaze by combining remaining ingredients until sugar is dissolved. Pour over hot carrots, tossing gently to combine. 6 servings.

Caramelized Onions
5-6 large onions (for about 6 cups of slices) 1. 2. 3. Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/22 hours, stirring occasionally. Makes 3 cups. Leftover onions may be refrigerated up to 3 days. May be frozen up to 1 month. 1/2 cup butter (can add olive oil as well)

Creamed/Scalloped Vegetables
Peas, carrots, celery, cabbage, asparagus, broccoli, potatoes, snap beans, onions, lima beans, cauliflower, spinach are calling you! To cream, mix hot steamed or boiled vegetables with white sauce and heat thoroughly. Potatoes and lima beans are usually preferred with the thin sauce. (Think about adding grated Swiss or cheddar cheese.) To scallop, combine vegetables and white sauce in baking dish. Top with crumbs mixed with melted butter or margarine, and bake at 350 degrees until mixture is heated through and the crumbs are browned. Some vegetables take to a sprinkling of grated cheese as well.

Creamed Fresh Corn

2 pkgs (20-oz) frozen corn 1 c (8-oz) heavy whipping cream 1 c (8-oz) whole milk 6 tsp granulated sugar 1 tsp salt 1/4 tsp MSG (opt) pinch ground white or red pepper 2 Tbs melted butter 2 Tbs all purpose flour 1/4 c fresh Parmesan cheese, grated

Thaw corn (can also use fresh corn, cut from the cob and blanched for 5 minutes white or salt and pepper corn is the best!) In a medium-size saucepan, combine all of the ingredients, except the butter, flour and Parmesan cheese. Bring the mixture to a boil, then let simmer about 5 minutes. Blend the butter with the flour, then add to the corn mixture, mix well and remove from the heat. Place mixture into a medium-size heat proof casserole dish. Sprinkle Parmesan over the top, then place under broiler until lightly browned. Serves 6, but watch out most will have seconds, maybe moreextra calories, but also some extra flavor!

Glazed Vegetables
Use sweet potatoes, carrots, parsnips, onions. Blend 2 Tbs fat or oil with 1/4 cup brown sugar and 1 Tbs water in a heavy fry pan.

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Add 2 cups drained cooked vegetables (above named) cut in strips or large pieces. Cook over low heat, turning several times, until the syrup is very thick and the vegetables are well coated15 to 20 minutes. Glazed onions: prepare 1 quart sliced raw onions. Blend 2 Tbs fat or oil with 1/4 cup brown sugar in a fry pan. Add the onions and cook over low heat, turning frequently, until tender20 to 30 minutes. 4 servings.

GreensCollard, Kale, Turnip

Nutritionally Speaking: Kale is a superstar! It is virtually loaded with calcium, potassium, indoles (cancerfighting substances), beta-carotenes, and other antioxidants. Collards have the same nutrients, but in lesser concentration. Making friends with these two leafy greens is a good idea. Salt 2 lbs assertive greens, such as kale, collards, mustard, or turnip, stemmed, washed in several changes of cold water, and coarsely chopped 1. Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems. 2. Bring 2 quarts water to boil in soup kettle or other large pot. Add 1 1/2 tsp salt and greens and stir until wilted. Add big leaves first (let them start boiling), then add remainder of greens. Cover and cook until greens are just tender, about 45 minutes, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary. 3. Remove from heat and drain in a colander. Chop collards, leaving no large leaves or pieces. Salt to taste. Alternatives: 1. After 7 minutes, drain collards, shock in cold water, then braise in olive oil/bacon grease until tender. 2. Heat garlic, red pepper flakes, and oil in large saut pan over medium heat until garlic starts to sizzle, about 1 minute. Add greens and stir to coat with oil. Add 1/3 cup chicken stock, cover, and cook over medium-high heat, adding more stock if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Adjust seasonings, adding salt and red pepper flakes to taste. Serve immediately, with lemon wedges if desired.

Greens with Bacon and Onion

1. Follow recipe for Greens to step 3. 2. Fry 2 bacon slices, cut crosswise into thin strips, in large saut pan over medium heat until crisp, 4 to 5 minutes. Remove bacon with slotted spoon and set aside on small plate. If necessary, add vegetable oil to bacon drippings to yield 2 Tbs of fat. Add 1 small onion, minced, and saut until softened or even caramelized, about 4 minutes. 3. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Add greens to bacon/onion pan, sprinkling bacon bits and 2 tsp cider vinegar over greens just before serving. Serves 4

Grilled Potatoes, Zucchini[Kalevis]

Next time you plan to grill, put a foil package of vegetables on. Vegetables & amounts can be varied according to your taste. Heres how Kalevi does it: 8 potatoes, peeled and sliced (or quartered.) 4 or 5 zucchini, cut in quarters, lengthwise 2 onions, sliced Large piece heavy duty aluminum foil [or use the nifty foil cooking bags now available]. Spray with Pam or equivalent. [Or, pour a little oil on the foil and spread around.] Put cut vegetables in large Ziploc style bag. Pour about 1/4 cup vegetable oil over vegetables. Seal bag and mix to coat vegetables with oil. Place prepared vegetables on (in) prepared foil. Season well with salt and pepper. (Potatoes can take quite a bit of salt.) 1 cup or more mushrooms, whole or halved 2 cups carrots (peeled, quartered lengthwise; or use baby carrots)

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Seal the foil bag or foil package. This package will be turned over on the grill, so it should be sealed well. Place on grill and turn occasionally. Depending on the thickness of the package, grilling time is about 1 hour, total. Part of this time can be while you are grilling your meat. (Oven roasting: place foil package in pre-heated 450 degree oven; roast for 45 minutes. Put the package on broiler pan for support.) Remove package to heat-proof tray or platter. For informal occasions, just open the pack and serve directly from it. It seems to us that the carrots, mushrooms and zucchini are the first to go, so plan accordingly.

Panned Vegetables
Use cabbage, kale, collards, spinach, okra, or summer squash. Finely shred cabbage, kale, collards, or spinach. Slice okra or summer squash thin. For 4 servings use 2 quarts spinach; 1 quart cabbage, kale, or collards; 3 cups okra or summer squash. Measure vegetable after cutting. Heat 2 Tbs butter or drippings in a heavy fry pan. Add vegetable and sprinkle with salt. Cover pan to hold in steam. Cook over low heat; stir once in a while to keep from sticking. Cabbage will be done in 5 to 10 minutes; other vegetables take longer.

Peppers and Mushrooms

1 1/2-2 tsp butter 1/8 tsp red pepper sauce Place butter in 12-oz shallow casserole. Zap uncovered on high until melted, about 15 seconds. Mix in pepper sauce and salt. Stir in remaining ingredients. Cover with vented plastic wrap and microcook until green pepper is crisp-tender, 2 to 3 minutes. Serve as a side dish, or over grilled steak. Serves 1 serving. Dash of salt 1/2 med green pepper, 1/4inch strips 3 mushrooms, thinly sliced 1/8-inch slice med onion, separated into rings

Roasted Root Vegetables

A suggested combination of vegetables and seasonings. Use your own favorites using this method. 4 cups sliced carrots 4 cups cubed 4 cups sliced parsnips turnips 2 Tbs oil 1 1/2 tsp dried tarragon 1/2 tsp salt 1/4 tsp pepper cooking spray

Combine carrots and parsnips (about 1 pound each), and turnips (about 1 1/2 pounds) in large bowl. Add oil and seasonings; toss well to coat. Spray 9 x 13 x 2 inch baking dish. Poor in vegetables. Bake, uncovered, at 450 degrees for 45 minutes or until tender and browned. Stir every 15 minutes. Serves 8. Additional vegetables to use: beets, peeled and sliced; celery root, peeled & sliced; fennel, trimmed and sliced; garlic cloves, peeled, yellow onions, peeled & cut up; potatoes, peeled and cup up; rutabagas, peeled & sliced; shallots, peeled and separated; sweet potatoes, peeled and cut into wedges; turnips, peeled and sliced; winter squash, peeled and sliced. Toss with 2 tsp olive oil and 1 tsp balsamic vinegar per pound of vegetables Roast 45 minutes at 425, turning occasionally until tender and browned. Allow 1 pound of mixed vegetables per person if used as a main course.

Simply Parsnips (microwave)

400g parsnips 2 Tbs cream or milk 1 Tbs butter 1/4 tsp nutmeg 2 Tbs chopped parsley

Peel and grate the parsnips, discarding any tough core. In a medium dish mix the parsnips, cream, butter and nutmeg. Cook on HIGH (650 watts) 8 to 10 minutes or until soft. Sprinkle with parsley.

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Winter Squash
Bake squash in shell with butter, or peel, cut in cubes and steam or boil until tender. Season with any of the following: allspice, nutmeg, ground cardamom, ground coriander. Winter squash may be cooked, mashed and seasoned before serving. Anise seed may be added to the water of boiled squash, or ground cardamom and heavy cream to steamed squash after tender. Keep heating until liquid is almost gone. When first using spices and herbs, use 1/8 teaspoon and increase if desired, after you get to know them.

Sweet Potatoes [Yams], Baked

Sweet potatoes we often call them yams, although true yams are a whole other productare a great vegetable any time of year. Bake them in the oven (just as you do regular baked potatoes but for a shorter time), or in the microwave. Try 350 degrees on cookie sheet or pie tin for 30 to 45 minutes. Use aluminum foil under them to catch the natural sugar syrup that may drip during baking. Serve as is with butter and/or a sprinkle of nutmeg, cinnamon, or cardamom.

Mashed Sweet Potatoes /

A new favorite way to do sweet potatoes for our Thanksgiving Feast! 2 lbs sweet potatoes (abt 2 large or 3 med-small potatoes), peeled, quartered lengthwise, & cut crosswise into *-inchthick slices 1. Combine butter, cream, salt, sugar, and sweet potatoes in 3- to 4-quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes. 2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately. serves 4 Cutting the sweet potatoes into slices of even thickness is important so that they cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled and prepared in a Dutch oven; the cooking time will need to be doubled as well. 4 Tbs unsalted butter, cut into 4 pieces 2 Tbs heavy cream Pinch ground black pepper * tsp salt 1 tsp sugar

Weldas Red Cabbage

2 Tbs butter ( I usually put a little more) 1 cup sliced apples (I put as much as one apple does even if its more than a cup) 1 cup chopped onions (I usually put more like a cup) 1 lbs red cabbage chopped not too fine (I go by feel on this, usually a small head or not quite all of a bigger head) 2 Tbs vinegar (I usually do more ) 2 Tbs water ( ) 1 tsp. salt ( ) pepper 4 tsp sugar (I definitely do more)

1. Melt fat in the pan, add all the ingredients. Mix up well. Simmer until done. ( I simmer a long time. It tastes best when it has sat (sitten, been seated) for a day or two. 2. Actually because I put a little more of everything in I guess I am just making a bigger batch. I really just go by feel rather than measuring. Have fun. WBL

Vegetables
Zucchini Crescent Pie
Serve as main dish, or cut in pieces to serve as an appetizer. 1980 Pillsbury Bake-Off Grand Prize 4 cups thinly sliced zucchini 1 cup chopped onions 2 Tbs butter 2 Tbs dried parsley flakes 1/2 tsp salt 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp dried basil leaves 1/4 tsp dried oregano leaves 2 eggs, well beaten 2 cups shredded

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mozzarella cheese 1 can Crescent Dinner Rolls 2 tsp prepared mustard

1. Cook zucchini and onions in skillet over medium-high heat in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and cheese; mix well. Stir in cooked vegetable mixture. 2. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan. 3. Bake at 375 F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand / 10 minutes before serving. 6 servings TIPS: * If using 12x8-inch (2-quart) baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above. ** Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. 1999 The Pillsbury Company

Zucchini Casserole
From my good friend and former room mate, Pat Hayes 6 cup sliced (peeled) zucchini 1/4 cup chopped onion 1 can cream of chicken soup (undiluted) 1 cup sour cream 1 cup shredded carrots 1 8-oz pkg Pepperidge Farms shredded seasoned stuffing mix (May substitute Stove Top, chicken flavor.) 1 cube butter, melted

Cook squash and onions in salted water for 5 minutes, drain. Combine soup, sour cream and fold in carrots, zucchini, and onions. Melt butter and add 1 package seasoning mixture. Add crumbs and toss (2 packages crumbs) spread 2/3 of crumbs in bottom of 9 x 13 pan. Spoon vegetable mixture on top and then remaining crumbs. Bake 25 minutes at 350 degrees.

Odds n Ends

21 Fun with Food for Children

Fun recipes for children to do or help with. (From Miss Berthenes Preschool)

Ants on a Log
Log is celery filled with creamy or crunchy peanut butter OR cheese spread. Add ants (raisins) and eat! Theyre great!!!

ball, remove the ice and enjoy the ice cream! Makes about 3 cups.

Bananas
slice bananas in half place on cookie sheet put popsicle stick into center freeze dip bananas into melted chocolate

Ball-Toss Ice Cream /

Dian Thomas. A fun activity for a family party. In the summer, nothing will beat ball-toss ice cream. It is a fun game that will create dessert for the entire group.

Equipment:
2 (1-quart) zip-top 1/2 cup rock salt bags newspaper 2 (1-gallon) zip-top heavy-duty bags strapping or 1 (8-#) bag of ice, crushed or in cubes packaging tape

Beaver Lips /
red delicious apples caramel dip or peanut butter Wash apples. Cut into wedges. Spread peanut butter or caramel dip on two apple wedges. Set 2 mini marshmallows on 1 of the apples wedges. Place together as if they were to look like a pair of lips. mini marshmallows

Ingredients
3/4 cup whole milk or flavored milk 1 cup whipping cream 1/3 cup sugar 1/2 tsp vanilla

Blue-Eye Corn Muffins

Its hard to turn down a corn muffin with big blueberry eyes begging you to take a bite! 3/4 c all-purpose flour 3/4 c yellow cornmeal 1/4 cup sugar In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center 1 beaten egg 3/4 cup 1.4 cup milk cooking oil 2 tsp baking powder 1/8 tsp salt

Place all ingredients in a 1-quart bag. Squeeze out all the air and seal the bag. Place this bag inside the other quart bag and seal. Place the double-bagged ice cream mix inside a gallon zip-top bag. Fill the gallonsize bag with ice, sprinkle the ice with the rock salt and seal the bag. Place this bag inside the other gallon bag and seal. Wrap the filled bags in several layers of newspaper. Secure the newspaper by wrapping it with heavy-duty tape. Tape the ball on all sides so that it will hold its shape. Now, toss the ice cream ball back and forth for 15 to 20 minutes. Unwrap the

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In another bowl, combine egg, milk and oil; add all at once to flour mixture. Stir just till moistened; do not overbeat. 3/4 cup fresh or frozen blueberries, thawed Fold in the blueberries. Spoon batter into greased muffin cups, filing three-fourths full. Bake in a 400 oven for 20 to 25 minutes. Serve warm. Makes about 12.

Cantaloupe sailboats /
Materials: Cantaloupe Straight Pretzel Slice of Cheese (Such as Kraft Singles) Grapes Instructions: Cut the cantaloupe in sections. Make a small hoe in the slice of cantaloupe. Take a pretzel and make a thin cut where cheese will go. Cut slice of cheese diagonally to make the sail. Place slice of cheese in the pretzel. Place the pretzel in the cantaloupe. Place the grapes in the bottom of cantaloupe. There you will have your sailboat.

Bread In A Bag
2 cups all-purpose flour 1 pkg RapidRise Yeast 3 Tbs sugar 3 Tbs milk 1 tsp salt Combine 1 cup all purpose flour, undissolved yeast, sugar, dry milk and salt in a 1 gallon heavy duty freezer bag with zipperlock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers. Add whole wheat flour; reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to mike stiff dough that pulls away from bag. On floured surface, knead dough 2 to 4 minutes, until smooth and elastic. Cover dough; rest 10 minutes. Roll dough into a 12x7 inch rectangle. Roll up from narrow end. Pinch edges and ends to seal. Place in oiled 8 1/2 x 4 1/2 x 2 1/4 inch glass loaf pan; cover. Place large shallow pan on counter; half fill with boiling water. Place baking sheet over shallow pan; let dough rise 20 minutes or until double in size. Bake at 375 for 25 minutes or until done. 1 c hot water (125 to 130 degrees F) 3 Tbs vegetable oil 1 c whole wheat flour

Caramel Apple Pieces

Melt caramels in double boiler, add milk to desired consistency Dip apple pieces & enjoy! (32 caramels5 Tbs milk; recommend Hersheys Classic Caramelsvery easy to unwrap!)

Cat Sandwich (open face)

Cut bread with cookie cuttersspread with tuna saladpickle slices for eyes, cheese strips for whiskers

Christmas Sugar Cookies

1 1/3 cup shortening 4 eggs 6 cups flour 1/2 cup milk 1 teaspoon vanilla 4 teaspoon baking powder 1 teaspoon salt Cream the sugar and shortening, add eggs and vanilla. Mix and sift flour with baking powder an salt. Mix alternately with milk. This makes a soft dough. Place clean dish towel on counter. Flour generously. Take a portion of dough and shape into a ball. Place on floured dishtowel and sprinkle flour on top. Roll gently until about 1/4 inch tick. Cut with cookie cutter. Place on greased cookie sheet. Cook at 375 about 8 minutes or until brown on the bottom. 2 cups sugar

Butter /
You will need 1 carton of heavy whipping cream. Pour into clean plastic container with lid (like a peanut butter jar). Add 1/2 tsp salt. Screw on lid. Shake, shake, shake and shake . It will take about 10 minutes. You will see the buttermilk separate from the butter. Pour off buttermilk. With a flat knife press against butter to get remaining buttermilk out. Put into dish and rinse slightly with cold water. TAH DAH Butter! This is a good one for Science Wonders Badge. Girl Scout Recipes

 Can be frosted with icing or brushed with egg white and sprinkled with sugar or nuts.

Christmas Wreaths
1/4 cup butter or margarine 1/4 cup miniature marshmallows 5 cup corn flakes green food coloring red hot candy Melt butter in sauce pan. Add marshmallows and food coloring and melt until very syrupy. Remove from heat. Add corn flakes an stir until they are well-coated. With butter on your hands, shape 1-2 Tbs of mixture into wreath shape. Add about 5 red hots for each wreath for berries. Let cool and EAT.

c) d) e)

Each child spreads green frosting on cone Place cone on base Decorate with candies

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Construction Crunch
2 cups Corn Chex 2 cups Rice Chex 2 cups Wheat Chex 2 cups Cheerios 1 cup Chee-tos 1 cup butter or margarine Mix all ingredients except the margarine. Melt the margarine and pour over the cereal mixture. Bake at 250 degrees for on hour stirring every 15 minutes. Remove the mixture from the oven and allow to cool.

Eatable Valentine Cards

graham canned frosting
Valentine candies

Clown Cones
pointed cones ice cream Whip cream (in a can) Make ice cream cone, put on a plate, cone up, ice cream down. Then decorate like a clown. Top and bottom of hat decorate with whip cream. Then decorate face with candy. HAVE FUN! M&Ms red licorice

crackers

1. Spread frosting on crackers. 2. Write a friends name or initials, or greeting with candy

Edible Aquarium
3 pkg (3 oz) lemon jello 1 pkg (3 oz) lime jello 2 1/2 cups boiling water or apple juice Dissolve jello in boiling water. Set in 9x13 pan. Cut jello in squares/combine w/fruit sharks. Serve in clear plastic cups 1 pkg fruit snack sharks 8 clear plastic cups

Cone Christmas Trees (Grandma)

pointed cones 2 tubs of spreadable white frosting red, white and green Christmas M&Ms, little gum drops, other little candies for decoration. Tiny candy canes. Star shaped candy or cake decoration small aluminum baking pan or other disposable product (1 for each tree base) Mix green food coloring into one tub of frosting b) Spread white frosting on base a)

Frozen Banana Dippers

1. 2. 3. 4. 5 Slice bananas in 1 inch pieces Place on cookie sheet Put tooth pick into center Freeze Dip frozen bananas into melted chocolate. Eatso good!

Hide & Seek Fruit

Stir cut up fruits (bananas, apples, pineapples and marshmallows) into cool whip.

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Irish Gold
24 Ritz Crackers 1 cup smooth peanut butter Spread half of the crackers with peanut butter. Top each with a second cracker. In the top of a double boiler (or microwave oven) melt butterscotch chips. Dip sandwich cookies into butterscotch. Place on waxed paper to set. (With a little help, your little helpers can make these themselves!) 2 cups butterscotch chips

4. Pour marshmallow mixture over noodles and stir until well coated. 5. Rub butter on hands, and form noodle mixture into five equal balls; place on cookie sheet. 6. With back of spoon, make hollow, or nest, in center of ball. 7. Let nests stand until firm, then fill with jelly beans.

Popcorn balls (Adele Duncan)

1/3 cup butter 1/2 lb marshmallows (abt 40) 1/2 tsp vanilla 3 quarts popcorn

Jigglers Easter eggs

1 1/2 cup boiling water 1 pkg (8 oz) or 2 (4 oz) Jello, any flavor Stir until dissolved. Pour into jello egg molds as per directions with mold. Chill and enjoy!

Melt butter and marshmallows, add vanilla. Pour over popcorn in buttered bowl.

Sand Art Chocolate Chip Cookies

A fun gift for a child to make for a favorite teacher. 3/4 cup firmly packed brown sugar 1/2 cup sugar 1/4 cup cocoa 1/2 cup chopped pecans 1 cup chocolate chips 1 3/4 cup flour mixed with 1 tsp baking soda. 1 tsp baking powder and 1/4 tsp salt

No-cook Smores
marshmallow cream graham crackers 1 can ready-to-spread milk chocolate frosting

Noodle Munchies /
12 oz of desired flavored chips(chocolate, vanilla, peanut butter, etc) 3 cups chow mien noodles Put the chips in a glass bowl. Melt the chips in the microwave until creamy. Stir in chow mien noodles. Scoop into small mounds on waxed paper, Let harden

Noodle Nests
4 cups chow mien noodles 3 cups miniature marshmallows 3 Tbs butter small jelly beans

Layer ingredients in order in a 1 quart wide mouth jar. Make sure you pack everything down firmly or it will not fit. Instructions to attach to jar: 1. Empty jar of cookie mix into large bowl. Use hands to thoroughly blend. 2. Add: 1 1/2 sticks of butter or margarine softened at room temperature, 1 egg, 1 tsp vanilla 3. Mix until completely blended. 4. Shape into walnut sized balls. Place on parchment paper lined baking sheet. 5. Bake at 350 degrees for 10-12 minutes.

Snowflake Cupcakes
Make chocolate cupcakes. Decorate with powdered sugar sprinkled through a doily

1. Grease cookie sheet 2. Pour noodles into bowl 3. Melt marshmallows and butter in saucepan over medium heat, stirring constantly until smooth.

Spider Cookie
1. One Oreo cookie for each spider 2. Open cookie, put four 4-inch lengths of licorice across cookie 3. Replace cookie top 4. Put on eyes with frosting 5. Eat and enjoy

Vegetables: use your favorite fresh veggies, cut Dip and enjoy.

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Witches Knuckles in Blood Sauce

A tasty Halloween treat Needed: Hot Dogs Refrigerator Rolls Catsup

Sweet Tortilla Shapes

1. Spread tortillas with butter; sprinkle with sugar & cinnamon 2. Zap in microwave and roll or cut

Roll a roll around each hot dog. Bake 15-20 minutes. To eat, dip in Blood Sauce (Catsup)

Vegetables and Dip

Dip: make original ranch dressing.

Zoo Pudding
Make Brown (chocolate) instant pudding. Enjoy with animal cookies.

Odds n Ends

22 Finger Paints & More

Recipes for Family Fun

Best Ever Play Dough

1 cup flour 1 teaspoon cream of tartar 1 cup oil 1/2 cup a few drops of food coloring

salt Mix together and cook over medium heat until dough pulls away from the sides of the pan. This will take 3-4 minutes. Remove from the pan and knead until smooth. This can keep indefinitely if stored in an air-tight bag.

Salt Clay
4 cup flour 1 1/2 cup water Combine ingredients in a bowl. Knead until it is smooth and not sticky. Make items such as jewelry, Christmas decorations, or a knick knack. Place molded object on a cookie sheet and bake at 350 degrees until the dough is dry but not brown. Then paint with craft paints or felt-tip pens. Cover with a shellac for a more permanent finish. 1 cup salt

Finger Paints variations

3 variations from Janice Snow; 1 from CR 2nd 4 Cups of cold water 6 teaspoons of cornstarch

Finger Paint #1 (Janice Snow)

Mix a small amount of cold water with the cornstarch until smooth. Gradually add the remainder of the water. Cook the mixture over low heat until it is clear and the consistency is of pudding. Add tempera paint for color.

Finger Paint #2 (Janice Snow)

Shaving Dry tempera cream paint Spray the shaving cream on a tray and sprinkle a little paint on top.

Fun with Foods

Finger Paint #3 (Janice Snow)
Shaving Food

299

cream coloring Spray the shaving cream on a tray and add two or three drops of food coloring. (This is much safer on the clothes) *Trays work wonders for finger paint and play dough. When the children are done they pick up the tray and wash it off and the mess is gone. It is also a good idea to have a paint shirt or something covering the children. News paper on the table can also save hours of cleaning. When the children are done just roll the news paper up and throw it in the trash. Warning on the tempera paintit can stain if it is used with out soap. Yellow and pink stain the worst (even if you mix with soap.) When we mix our paint we use one part liquid hand soap, one part liquid starch and one part paint. If it is too thick after mixing add a very small amount of water.

CR 2nd Version
4 cups boiling water 3/4 cup soap flakes (Lux or Ivory) 3/4 c laundry starch (dry) Color pigment or vegetable coloring.

Soften starch in small amount of water. Add boiling water and cook until mixture bubbles up. (Boiling water ensures no lumps!) Remove from stove and add soap flakes. Stir until dissolved. Add coloring while still warm. Add a few drops of oil of wintergreen, peppermint as a preservative. Pour into screwtop jar.

Finger Paint, Super Easy

1 cup flour 1/4 cup salt few drops of food coloring 7/8 c cold water (1 c minus 2 Tbs) Combine in a mixing bowl and then use!

Papier Mach
Tear newspapers into 1 inch square strips. Put in pan and cover with water; let soak for a day. When the paper is soft enough to squeeze through your fingers, add 2 Tbs of any kind of paste and mix well. It is now ready for use. Mold into figures, puppets, or cover boxes to form mountains, etc. Let dry thoroughly and then pain it as you wish.

Play dough (Janice Snow)

Color, scent or other things. Food coloring works well also unsweetened Kool-aid. If you use Kool-aid you will need to use at least two packages. 4 teaspoons cream of 2 Tbs of Put all the ingredients in and mix together well. I tarter oil like to use a mixer to get it all smooth before I cook it. Now put it on the stove and cook it on about medium to medium 2 cups water high. (This sticks a lot to the pan.) Stir this constantly. It will get lumpy immediately that is normal. Cook until it looks like play dough, and the color will have darkened slightly. It will also pull away from the sides easily if you pull with spoon. Take it off the heat and kneed. Can be stored in an air tight container for a long time. 2 cups flour 1 cup salt

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Fun with Foods

Odds n Ends

Measure for measure

Well get it right!

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Odds n Ends

23 Charts & Measures

Candy Making Temperature Tests
Two methods of determining when candy has been cooked to the proper consistency: (1) use a candy thermometer to record degrees; (2) use cold water test (drop product into VERY COLD WATER.) See chart
TYPE OF CANDY
DEGREES AT SEA LEVEL

TEST

DESCRIPTION

syrup Fondant Fudge Panocha Caramels Divinity Marshmallows Popcorn balls Butterscotch Taffies Brittle Glaze Barley Sugar Caramelize

230-234 234-240 244-248 250-266 270-290 300-310 320 338

thread Soft Ball Firm Ball Hard Ball Soft Crack Hard Crack Clear liquid Brown liquid

syrup spins a two-inch thread when dropped from spoon or fork. Syrup, when dropped into VERY COLD water, forms a soft ball then flattens on removal from water. Syrup, when dropped into VERY COLD water, forms a ball which is hard enough to hold its shape a few minutes. Syrup, when dropped into VERY COLD water, forms a ball which is hard enough to hold its shape; will roll around. Syrup, when dropped into VERY COLD water, separates into threads which are hard but not brittle. Syrup, when dropped into VERY COLD water, separates into threads which are hard and brittle. The sugar liquefies. The liquid becomes brown.

How to adjust temperature in candy making

To adjust sea level temperature to your ALTITUDE: put candy thermometer in boiling water for 10 minutes. Read temperature on thermometer. Subtract that temperature reading from 212 (boiling point at sea level). Example: if your thermometer reads 203, subtract from 212 = 9. If your sea level recipe reads 250, then subtract 9; this gives you 241. This would be correct for your altitude. As a general rule, temperature should be lowered 2 degrees for each 1000 feet of altitude. COLD WATER TEST: Use a fresh cupful of cold water for each test. When testing, remove candy from fire and pour about 1/2 teaspoon of candy into cold water. Pick the candy up in the fingers and roll into a ball if possible. USU Extension Service

Altitude adjustment example: Find the difference

= 212 203 9 (sea level boiling point) (boiling point at your altitude) (the difference you must subtract)

304 Measure for Measure

Adjust the recipe 250 (sea level recipe temperature) 9 (boiling point difference your altitude) = 241 (adjusted recipe temperature)

Candy-Makers Equivalents Table

Useful information for every candy maker. Almonds, whole Apricots, dried Cherries, whole, candied Chocolate Chocolate, grated Chocolate, melted Citron, candied, sliced Cocoa Corn syrup Dates, chopped Figs, finely cut Filberts, shelled Fondant Ginger, crystallized, diced Honey Molasses Peanuts, shelled pecan halves Pecans, chopped Raisins, seedless Sugar, brown firmly packed Sugar, sifted confectioners Sugar, granulated Walnut halves Walnuts, chopped 1 cup 1 cup 1 cup 1 square 3 cups 1 1/2 cups 1 cup 1 cup 1 1/3 cups 1 cup 1 cup 1 cup 1 cup 1 cup 1 1/3 cups 1 1/3 cups 1 cup 1 cup 1 cup 1 1/4 cups 2 1/4 cups 3 1/2 cups 2 1/8 cups 1 cup 1 cup = 5 1/2 oz = 5 1/3 oz = 7 oz = 1 oz = 1 pound = 1 pound = 7 oz = 4 oz (about) = 1 pound = 6 1/3 oz = 4 3/4 oz = 4 3/4 oz = 12 oz = 6 oz = 1 pound = 1 pound = 5 oz = 5 3/4 oz = 4 1/2 oz = 8 oz = 1 pound = 1 pound = 1 pound = 3 1/2 oz = 4 1/2 oz

Dry Measure Equivalents

Dry measure pints and quarts are approximately 1/8 larger than liquid measure pints and quarts. Dry measure is used for raw fruits and vegetables when measured in large amounts.

Measure for Measure 305

Dry measure volume equivalents 16 oz ................... 1 quart .................. 8 quarts ................ 4 pecks ................. = 1 pound = 2 pints = 1 peck = 1 bushel Weight equivalents 1 dram .................. 1 oz ...................... 1 pound ................ 1 kilo .................... = 271/3 grains = 16 drams = 16 oz = 2.20 pounds

306 Measure for Measure Equivalent Yields 1/4 pound (1 stick) butter or margarine 4 oz firm cheese (Cheddar, jack, Swiss) 3 oz hard cheese (Parmesan, Romano) 1 square baking chocolate (semisweet or unsweetened) 1 lemon 1 medium-size orange 1 sandwich-size slice fresh bread 1 sandwich-size slice fresh bread 24 two-inch chocolate wafers 16 squares graham crackers 28 squares saltine crackers 8 egg whites 10 large marshmallows 4 oz almonds or walnut meats 1 pound brown sugar 1 pound confectioners sugar 1 pound granulated sugar 2 inch piece vanilla bean 1 cup (1/2 pint) whipping cream 1 package dry yeast
butter cheese cheese, hard chocolate citrus, lemon citrus, orange crumbs, bread crumbs, bread crumbs, crumbs, graham crumbs, saltine egg whites marshmallow s nuts sugar, brown sugar, sugar, vanilla whipping cream yeast

= = = = = = = = = = = = = = = = = = = =

1/2 cup or 8 Tbs 1 cup lightly-packed shredded cheese 1/2 cup grated cheese 1 oz 3 Tbs lemon juice 1/4 cup orange juice 1/4 cup fine crumbs 1/2 cup soft crumbs 1 cup crumbs 1 cup crumbs 1 cup crumbs 1 cup 40 tiny marshmallows 1 cup chopped nuts 2 1/3 cups firmly packed 3 3/4 cups, unsifted 2 1/3 cups 1 tsp vanilla 2 cups whipped cream 1 Tbs
1 Cup By Weight

Weight of Common Ingredients Food

All-purpose flour, sifted .............................. 5 oz Butter or solid shortening .............................. 8 oz Cake flour, sifted ........................ 3 1/2 oz Cheese, grated .............................. 4 oz Eggs, whole .............................. 8 oz Honey ............................ 12 oz Milk .............................. 8 oz Nuts, coarsely chopped .............................. 4 oz Sugar, granulated .............................. 7 oz

Measure for Measure 307 Sugar, light brown, packed........................ 7 1/2 oz Sugar, powdered .............................. 4 oz Vegetable oil .............................. 9 oz

308 Measure for Measure Equivalent Measures Equal This is to amount 3 teaspoons 4 Tbs 5 1/3 Tbs 16 Tbs 2 cups 4 cups 16 cups 4 quarts This amount 1 Tbs 1/4 cup 1/3 cup 1 cup 1 pint 1 quart 1 gallon 1 gallon

= = = = = = = =

1 Tbs 1/4 cup 1/3 cup 1 cup 1 pint 1 quart 1 gallon 1 gallon this dash 1 1/2 tsps 2 Tbs 4 Tbs 4 Tbs + 2 tsps 6 Tbs 1 cup [8 oz] 4 quarts

i s = = = = = = = =
to

Equal to 3 teaspoons 4 Tbs 5 1/3 Tbs 16 Tbs 2 cups 4 cups 16 cups 4 quarts this 1/8 tsp 1 Tbs 1/8 cup 1/4 cup 1/3 cup 3/4 cup 1 pint 1 gallon

half of this equals 1/8 tsp = 1 Tbs = 1/8 cup = 1/4 cup = 1/3 cup = 3/4 cup = 1 pint = 1 gallon =

double this equal dash 1 1/2 tsps 2 Tbs 4 Tbs 4 Tbs + 2 tsps 6 Tbs 1 cup [8 oz] 4 quarts

= = = = = = = =

Measure for Measure 309 Liquid Measure Volume Equivalents

A few grains ........... = Less than 1/8 teaspoon 60 drops ................. = 1 teaspoon 1 teaspoon .............. = 1/3 tablespoon 1/2 tablespoon ........ = 1 1/2 teaspoons 1 tablespoon ........... = 3 teaspoons; 1/2 fluid oz 2 tablespoon ........... = 1/8 cup; 1 fluid oz 4 tablespoons ......... = 1/4 cup; 2 fluid oz 5 1/3 tablespoons ... = 1/3 cup 8 tablespoons ......... = 1/2 cup; 4 fluid oz 16 tablespoons ....... = 1 cup or 8 oz; 8 fluid oz 8 tablespoons ......... = 1 tea cup; 4 fluid oz 10 Tbs + 2 tsp ........ = 2/3 cup 12 tablespoons ....... = 3/4 cup; 6 fluid oz 16 tablespoons ....... = 1 cup; 8 fluid oz 1/4 cup .................. 3/8 cup .................. 5/8 cup .................. 7/8 cup .................. 1 cup ..................... 2 cups .................... 1 pint, liquid .......... 1 quart, liquid ........ 1 quart, liquid ........ 1 gallon, liquid ...... = 4 tablespoons = 1/4 cup plus 2 tablespoons = 1/2 cup plus 2 tablespoons = 3/4 cup plus 2 tablespoons = 1/2 pint or 8 fluid oz = 1 pint; 16 fluid oz = 4 gills or 16 fluid oz = 2 pints = .946 liters (946.3 milliliters) = 4 quarts; 8 pints; 16 cups; 128 fluid oz

Metric Conversions
U.S. Volume to Metric Volume Liquid Measure to Metric Equivalents
1 U.S. teaspoon 1 U.S. Tbs 1 U.S. cup approx.) 1 U.S. gill 1 U.S. pint 1 U.S. quart 1 U.S. gallon = .118 liters = .4732 liters = .9463 liters = 3.785 liters = 5 milliliters = 15 milliliters = 1/4 liter (2 dl.,

Dry Measure to Metric Equivalents

1 U.S. pint 1 U.S. peck 1 U.S. bushel = .551 liters = 8.81 liters = 35.42 liters 1 U.S. quart = 1.101 liters

Metric Conversion Table

To change
oz (oz) pounds (lbs.) teaspoons Tbs fluid oz cups pints quarts gallons

to
grams(g) kilograms(kg) milliliters (ml) milliliters (ml) milliliters(ml) liters (l) liters (l) liters (l) liters (l)

multiply by
28.0 0.45 5.0 15.0 30.0 0.24 0.47 0.95 3.8

310 Measure for Measure

Fahrenheit temp Celsius temp 5/9 after subtracting 32

Microwave Melting Guidelines

Times may vary depending upon the your particular microwave wattage.

Chocolate or Chip
Semi-Sweet Chocolate Chips Baking Chocolate, SemiSweet Baking Chocolate, Unsweetened White Chips, Butterscotch Chips, or Peanut Butter Chips Milk Chocolate Chips Semi-Sweet Chocolate Chunks

Amount Directions 12 oz Microwave on HIGH 90 seconds then stir. If necessary, 2 oz 2 oz 10 oz

microwave on HIGH at 15 second intervals until melted when stirred. Microwave on HIGH 60 seconds then stir. If necessary, microwave on HIGH at 15 second intervals until melted when stirred. Microwave on HIGH 60 seconds then stir. If necessary, microwave on HIGH at 15 second intervals until melted when stirred. Microwave on HIGH 60 seconds then stir. If necessary, microwave on HIGH at 15 second intervals until melted when stirred.

11.5 oz 10 oz

Microwave on HIGH 60 seconds then stir. If necessary, microwave on HIGH at 15 second intervals until melted when stirred. Microwave on HIGH 90 seconds then stir. If necessary, microwave on HIGH at 15 second intervals until melted when stirred.

Measure for Measure 311 How Much For How Many

How much do I need of foods such as potato chips, crackers, dips, tossed salad ingredients, vegetable dippers and ice cream? Check out this table:

Appetizers
Dips, spreads and pates Nuts Potato chips Corn chips Crackers Bread rounds

FOR 12 SERVINGS
1-l/2 cups 3/41b 2 (6-oz) pkgs 2 (9-1/4-oz) pkgs 1/2 1b 2 (8-oz) pkgs

FOR 24 SERVINGS
3 Cups l-1/2 lbs 4 (o-oz) pkgs 4 (9-1/4-oz) pkgs 1 lbs 4 (8-oz) pkgs

FOR 48 SERVINGS
6 Cups 3 lbs 8 (6-oz) pkgs 8 (9-1/4-oz) pkgs 2 lbs 8 (8-oz) pkgs

Make Your Own Sundaes (needed per serving)

Ice cream (l large scoop per person) Fudge or butterscotch sauce (1 oz ea) Strawberry/pineapple/marshmallow sauce (l.5 oz per serving) whipping cream (2 Tbs per serving) nuts 2 qts 12 oz l gal 24 oz 2 gals 48 oz

18 oz
1/2 pint (unwhipped) 1/2 cup

36 oz
1 pint (unwhipped) 1 cup

72 oz
2 pints (unwhipped) 2 cups

Tossed Salad or Salad Bar

Iceberg or romaine lettuce Boston or red leaf lettuce Cherry tomatoes Croutons Cucumbers, sliced Green onions, diced Radishes, sliced Mushrooms, sliced Bacon, cooked, crumbled Hard-cooked eggs Salad dressing For tossed salad (1 oz per serving) For salad bar (2 oz per serving) 2 heads (abt 2 lbs) 4 heads (abt 3 lbs) About 1 lb 1-1/4 cups 2 med (abt 1-1/2 lbs) 1/2 lb 4-5 (about 1/4 lb) 1/4 lb 1 lb 3 1-1/2 cups (12 oz) 3 cups (24 oz) 4 heads (abt 4 lbs) 8 heads (abt 6 lbs) About 2 lbs 2-1/2 cups 4 med (abt 3 lbs) 1 lb 1 bunch (abt 1/2 lb) 1/2 lb 2 lb 5 3 cups (24 oz) 6 cups (48 oz) 8 heads (abt 8 lbs) 16 heads (abt 12 lbs) About 4 lbs 5 cups 8 med (abt 6 lbs) 2 lbs 2 bunches (abt. 1 lb) 1 lb 4 lb 10 6 cups (48 oz) 12 cups (3 qts)

Fresh Fruit For Platter Watermelon Basket or Whale

Watermelon Strawberries Pineapple Cantaloupe Honeydew or casaba melon Grapes 1 small (abt 6 lbs) 1-1/2 (1 pint) baskets 1 small 1 medium 1 medium 1 lb 1 large (abt. 12 lbs.) 3 (1-pint) baskets 1-1/2 medium 2 medium 2 medium 2 lb 2 large (abt. 20 lbs) 6 (1-pint) baskets 3 medium 3 medium 3 medium 4 lb

Vegetables For Relish Trays or Basket

Carrots Celery Radishes 1-1/2 lbs 1-1/2 lbs 1 bunch (abt 1/2 lb) 3 lb 3 lb 2 bunches (abt. 1 lb) 6 lb 6 lb 4 bunches (1.5 to 2 lb)

312 Measure for Measure

Cauliflower Cherry tomatoes Cucumber or zucchini Mushrooms Green beans l med head abt 1.5 lbs About 1 lb 2 med. (about 1.5 lbs) 1 lb 1-1/2 lbs 2 med heads abt 3 lbs About 2 lbs 4 med. (about 3 lbs) 2 lbs 3 lbs 3 large heads/abt 6 lbs About 4 lbs 8 med. (about 6 lbs) 4 lbs 6 lbs

Miscellaneous
Butter for spreading (1 pat servings) Cream for coffee Sugar, granulated Lemons, sliced for tea Cookies (3 per serving) After dinner mints 1/4 lbs 1 cup 1/4 lbs 2 3 doz 1/4 lbs 1/2 lb 2 cups 1/2 lb 4 6 doz 1/2 lb 1 lb 4 cups 1 lb 8 12 doz 1 lb

Product Equivalents
BAKED GOODS 2 cups cracker crumbs 3/4 cups cracker crumbs 4 slices bread 14 graham crackers 22 vanilla wafers DAIRY & MEAT 2 cups butter or any fat 4 1/2 cups cheese, grated 4 cups shredded cheese 1 cup egg whites 1 cup egg yolks 1 cup cream 1 cup sour milk 1 cup sweet milk = = = = = = = = = = = = = 28 saltines 1 cup bread-crumbs 1 cups crumbs 1 cups crumbs 1 cups crumbs

1 lb 1 lb 1 lb 8-10 12-14 2 cups whipped 1 cup sweet milk + 1 Tbs vinegar/lemon juice 1 cup buttermilk/-sour milk + 1/2 teaspoon baking soda 1 cup cream, sour, heavy = 1/3 cup butter + 2/3 cups milk 1 cup whole milk = 1/2 c evap. milk & 1/2 c water, or 1 c reconst. nonfat dry milk & 1 Tbs butter 4 1/2 cups chicken, cooked/diced (abt a 3 lb chicken) equals 1-1/2 lb meat
bakers yeast baking powder brown sugar brown sugar-packed cake flour cake flour cake flour caster/superfine sugar = = = = = = = = 2/3 oz 1/4 tsp baking-soda + 1/2 tsp cream tartar 1 lb 1 lb 1 lb 7/8 cup[s] flour 1 cup flour 1 lb

DRY GOODS
1 cake 1 tsp 3 1/2 cup[s] 2 1/4 cup[s] 4 1/2 cup[s] 1 cup 1-1/8 cup[s] 2 1/4 cup[s]

Measure for Measure 313

3 1/4 cup[s] 1 Tbs 3 tsp 1 pkg 3 3/4 cup[s] 3 cup[s] 4 cup[s] 2 cup[s] 3 3/44 cups 2 cup[s] 3 1/2 cup[s] corn meal cornstarch-for thickening dried yeast dry yeast flour flour flour, sifted flour powdered sugar sugar whole wheat flour = = = = = = = = = = = 1 lb 2 Tbs flour 1 cake 1 cake 1 lb 1 lb 1 lb 10 oz 1 lb 1 lb 1 lb

PASTA 4-oz 1 cups 4 oz 1 cup 1 lb 1 cup 7 oz 1 lb PRODUCE

3 cups 2 2/3 cups 1 1/2 cups 3 1/2 cups 1 cup raisins dates, pitted dates, pitted & cut dates, unpitted Bananas, mashed = = = = = 1 lb 1 lb 1 lb whole 1 lb 3 medium

dry noodles macaroni, uncooked macaroni, uncooked rice, uncooked Rice spaghetti, uncooked Spaghetti meat, uncooked

= = = = = = = =

2 cups, cooked 2-2/3 cups cooked 2 1/4-cups cooked 4 cups cooked 2 cups raw, 6 cups cooked 2 cups cooked 4 cups cooked 2-2/3 cups cooked

4 cups Nuts (chopped) SEASONING 4 cups onions 1 Tbs onion, instant minced/ rehydrated 1/8 tsp garlic powder 1 tsp dried herbs 1 Tbs Dijon mustard 4 Tbs cocoa powder + 1/2 Tbs fat 1 oz chocolate 1 oz chocolate

1 lb

= = = = = = = =
0 C

1 lb 1 small fresh onion 1 clove garlic 1 Tbs fresh 1 tsp dry mustard 1 chocolate square + butter 1 square 3-4 Tbs cocoa +-1/2 Tbs fat
350 F . 180 C

Temperatures
32 F freezing point of water

314 Measure for Measure

180 F 212 F 225 F 240 F 250 F 260 F 275 F 300 F 325 F 338 F simmering point of water boiling point of water . soft ball stage for sugar syrup . hard ball stage for sugar syrup . hard crack stage for sugar syrup . sugar caramelizes 82 C 100 C 110 C 116 C 130 C 127 C 140 C 150 C 170 C 175 C 375 F 400 F 425 F 450 F 475 F 500 F . Oven Moderately Hot Oven Fairly Hot Oven Hot Oven Very Hot Oven Extremely Hot 190 C 200 C 220 C 230 C 240 C 250 C

Can Sizes & Content Amounts [1995]

8 oz can Picnic size 12-oz vacuum # 300 can #303 can #2 can #2 1/2 can #3 cylinder can #10 can equals equals equals equals equals equals equals equals equals 1 cup 1 1/4 cup or 10 1/2 to 12-oz 1 1/2 cups 1 3/4 cups or 14 to 16-oz 2 cups or 16 to 17-oz 2 1/2 cups or 20-oz 3 1/2 cups or 29-oz 5 3/4 cups or 46 fluid oz 12-13 cups or 6 1/2 to 7 pounds; = 7 #303 cans or 5 #2 cans

Processing Time Table For Fruits & Vegetables

UTAH TIME TABLE FOR PROCESSING FRUITS AND TOMATOES IN BOILING WATER BATH
Utah State University, Consumer Alert, Vol IV, No. IX

TIME IN MINUTES FOR UTAH ALTITUDES

Apples Applesauce Apricots Berries other than strawberries, Cherries Peaches & pears Plums or prunes Strawberries Tomatoes Tomato juice and other fruit juices

Hot pack Hot pack Hot pack Cold pack Cold pack Hot pack Cold pack Cold pack Hot pack Cold pack Hot pack

4,000 ft. pts. qts. 18 18 13 13 20 20 28 38 23 23 23 31 28 18 41 14 23 41 33 18 51 14

5,000 ft. pts. qts. 19 19 14 14 21 21 30 40 24 24 24 33 30 19 43 15 24 43 35 19 53 15

6,000 ft. pts. qts. 20 20 15 15 22 22 32 42 25 25 25 35 32 20 45 16 25 45 37 20 55 16

Peach Measurements For Canning

Canning Freezing

Measure for Measure 315

1 bushel (48 pounds) equals 18 to 24 quarts 1 quart jar needs approximately 2 to 3 pounds 1 lug (22 pounds) 8 to 12 quarts 1 bushel (48 pounds) equals 32 to 48 quarts 1 lug (20-22 pounds) 13 to 20 pints 1 to 1 1/2 pounds equals 1 pint

Odds n Ends
The great pretenders
When youre out of an ingredient, improvise. Its more convenient than making a frantic trip to the store. 1 Tbs cornstarch (for thickening) 1 tsp baking powder 1 cup sugar 6 squares (6 oz) semisweet chocolate 1 square (1 oz) unsweetened chocolate = = = = 2 Tbs all-purpose flour. 1/2 tsp cream of tartar plus 1/4 tsp baking soda. 1 cup packed brown sugar, or 2 cups sifted powdered sugar. 6 Tbs unsweetened cocoa powder plus 1/4 cup shortening.

= 3 Tbs unsweetened cocoa powder, plus 1 Tbs shortening or cooking oil, or one 1-oz envelope pre-melted, unsweetened chocolate product. 1 cup buttermilk = 1 Tbs lemon juice or vinegar, plus enough milk to make 1 cup (let stand 5 minutes before using), or 1 cup plain yogurt. 1 cup dairy sour cream = 1 cup plain yogurt.

General substitutions for cooking with alcohol

In stews, meat dishes, soups, etc., chicken broth or water is often an acceptable substitute; cranberry juice and/or a tablespoon of red wine vinegar also can add the desired complexity and depth of flavor. Amaretto 1 tablespoon light Karo plus 1 Tbs almond extract plus 1/4 cup clear apple juice. Beer or ale* Chicken broth, white grape juice, ginger ale Brandy 1/4 cup apple juice plus 1 Tbs brandy extract or flavoring. Burgundy, Red * Grape juice Champagne* Ginger ale Cointreau* Frozen orange juice concentrate Crme de Menthe* Spearmint extract or oil of spearmint diluted with small amount of water or grapefruit juice. Grand Marnier (or other orange-flavored liquer)orange juice concentrate Kirsch* Syrup or juice from black cherries, raspberries, boysenberries Sherry, sweet* Apple Cider; orange or pineapple juice Vermouth, dry Apple juice Wine, Dry red Use 1/2 cup (4 oz) carbonated cranberry drink plus 1 Tbs lemon juice. Wine, Dry white Welchs white grape juice plus 1 tablespoon white vinegar. Wine, Red (Lambrusco or Carbonated cranberry drink (preferably Sundance brand) semisweet wine) Wine, Sweet white Welchs white grape juice plus 1 tablespoon light Karo corn syrup.

Measured substitutions for cooking with alcohol

If recipe calls for 1 Tbs Sweet sherry 1 Tbs Dry Vermouth 2 Tbs Sherry or Bourbon 2 Tbs Grand Marnier or other orange-flavored liquor 1/4 cup or more of White Wine 1/4 cup or more of Red Wine Substitute 1 Tbs Apple Cider 1 Tbs Apple Juice 1 to 2 teaspoons Vanilla extract 2 Tbs Unsweetened Orange Juice Concentrate Equal amount of White Grape Juice Equal amount of Red Grape Juice *Winnifred Jardines substitutions for alcohol in cooking

318

Charts & Measures

Odds n Ends

24 Hints & Tips

1 Baking, Measuring, Organizingtried & true tips
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. To streamline cooking or baking and ensure you dont omit ingredients, make a recipe kit. Gather all the ingredients you need for a recipe and do all the measuring, chopping and slicing first. Print a few of your favorite panic button recipes on index cards and attach them to the shelf above the ingredients. Keep a list of the ingredients in a small notebook so you can stop by the grocery store at short notice. Tape your recipe card to a cupboard at eye level. Its easy to refer to, and it wont get in your way or be splattered with food. If youre not organized enough to alphabetize herbs and spices, divide them into two categories: sweet and savory. Put the ones you use most often within easy reach. Put a strip of tape across the top of baking-powder and cocoa-powder cans. When you dip your measuring spoon, level it off by drawing it across the tape. Use a permanent marker to write the capacity and/or dimensions on the bottom of casseroles, cake pans and your other cooking and baking dishes. Youll only have to measure them once. To check seasonings when mixing raw ground meat for meat loaf, meatballs or burgers, cook a tiny amount of the meat mixture in the microwave. Taste and adjust seasonings if necessary. Measure dry ingredients such as sugar, flour and spices over a piece of waxed paper to catch any overflow. When youre done, pick up the waxed paper and pour the excess back into the original container. Place a damp paper towel or dishcloth under the cutting board and it wont move or slide around while youre chopping; also works while rolling dough on pastry mat. When using measuring spoons or nested measuring cups, measure all dry ingredients first, then moist or liquid ingredients. Better still, have two sets handy and use one for dry, one for liquid. Freeze rolls of refrigerator cookie dough until firm. Let stand at room temperature about 10 minutes, then slice and bakeno more misshapen cookies. Put unfilled pie crust in the freezer 10 minutes before baking to reduce shrinkage and hold fluted edges in place. Use a slicer instead of a spatula to spread icing. A slicer has an edge on it and will make for a smoother cake. When using a pastry bag: Wrap the ingredients in plastic wrap (or put in Ziploc bag) and cut off one end. Then place it in the pastry bag. This keeps the bag clean. (We love this when filling cream puffs!) If you hate to chop onions but dont mind slicing them, or if you have leftover sliced onions from that hamburger cookout, put those onions in double Ziploc bags. Freeze them, take them from the freezer and hit that bag of frozen onion slices with a meat mallet or rolling pin. Youll have nice chopped onions, no tears, no mess! Store pastry cloth and rolling-pin stocking in a plastic bag in the freezer after each use. They can go for months without washing and, because theyre cold, rolling out pastry will be easier. Keep a plastic sandwich bag in your can of vegetable shortening and use it like a mitten to grease baking pans and cookie sheets. Spray a pan with PAM or non-stick cooking spray before cooking items that will boil over in water, such as pasta. This prevents them from boiling over. For real ease, use a product such as Bakers Joy to grease & flour pans. Bake pies, tarts and quiches in the lower third of the oven. The bottom crust will be crisp and the rim or top crust wont over-brown. Need a little fresh seed-free lemon juice in a hurry? Put lemon half or wedges in Ziploc bag and squeeze with your hands; pour juice out into the measure through tiny opening in top of bag. Seeds stay in the bag! (Bonus. To clean and freshen your microwave: put remains of lemon in microwavable cup or bowl, rinse bag with water, add to cup. Micro cook on high for a couple of

17. 18. 19. 20. 21. 22.

Charts and Measures

2 Chilies: Hot Stuff!
Following is a short list of some peppers and what they are.

321

minutes to freshen microwave. Let stand a minute or two; oven surfaces will become moist. Then wipe all inside surfaces with paper towels. Voile! Fresh and clean microwave!)

CHILI: Chilies are native to the Americas. They have been known in North America for some time but are said to have traveled north by a circuitous route; apparently they found their way from Mexico to the Western world with Christopher Columbus, then to the East and finally back to North America. New strains of chilies are developed frequently, bred for hardiness, sweetness, hotness and so forth. But chilies are full of surprises; two chilies picked from the same plant may vary widely in hotness. To quench the fire of a too-spicy mouthful, do not reach for a water glass. Water will only spread the capsaicin (the compound that our tongues register as hot) around. Instead, take a large mouthful of something starchy; corn chips, beans, bread or rice. Sometimes finding fresh chilies is difficult. This probably isn't a question of distribution, but of perishability. Canned & dried chilies are usually available. ANAHEIM CHILIES: (California Green Chilies) are slim between five and eight inches long and of various light shades of green. these mildly hot chilies are sometimes twisted in appearance. They are occasionally stuffed, but their flesh is thin and more fragile than that of the poblano chilies. The Anaheims cultivated in New Mexico-- where the name is Chili Verde--are reputedly hotter. A ripe red Anaheim is sometimes known as a chili Colorado. Anaheim chilies are dried and tied in wreathes (ristras) and ground and blended in commercial chili powder mixtures. They may be purchased in cans as mild green chilies. These chilies were named after the town that at the turn of the century, was the site of a chili cannery. ANCHO refers to a ripened, dried poblano chili. CASCABEL CHILIES: True ones are scarcer than hens' teeth in most parts of the United States. Sometimes dried Anaheim Chilies are labeled cascabel, but they are very different from the authentic item. Fresh cascabel chilies are hot and have a distinctive flavor. They are round and 1 1/2 inches in diameter. Dried, the cascabel chili has a nutlike flavor. CAYENNE CHILIES: are thin and tapered, three to seven inches long. Dark green (unripe) or bright red (ripe), the cayenne is incendiary and well known to Asian kitchens. The red ones are dried and ground to make cayenne pepper (ground red pepper). This product adds heat and just a little chili flavor. CHIPOTLE CHILIES are smoked, dried Jalapenos with a very wrinkled appearance. Fresh jalapenos are vibrant green but they turn brown when smoked. Chipotles can be purchased loose (dry) or canned in Adobo sauce. The canned variety is especially convenient as it saves having to soak and soften them. GUAJILLO CHILIES: (Mirasol Chilies) have a vegetal flavor that shines even though the drying process. Guajillos are orange-red, skinny and about two to three inches long. HABEERO CHILIES: range from hot to very hot. Almost identical to the Caribbean Scotch Bonnet. JALAPEO CHILIES: range from hot to very hot. They are dark green, fat and about two to three inches long with a characteristically rounded tip. Watch out for the little ones, which are the hottest. Jalapenos ripen to red. Use them fresh or pickled. PASILLA CHILIES: are hot and brown (almost black when dried, which is how they are commonly found.) They have a dusky flavor. POBLANO: is the chili most frequently used for CHILIES RELLANOS. It is a suave dark green and ranges from mild to hot. Shaped like a long bell pepper, the poblano has a nice shape for stuffing. RED PEPPER FLAKES: flaked, dried ripe chilies. Most red pepper flake mixtures are quite hot.

322

Charts & Measures

SCOTCH BONNET: medium-sized flavorful thick-skinned round pepper; may be red, yellow, or green Extremely hot. Grown in the Caribbean.. 50 times hotter than Jalapenos. SERRANO CHILIES: are a sort of middling green, developing to brilliant red when ripe. Extremely hot (as hot as any chili), this chili is usually shorter and thinner than the jalapeno.

4 Cool!When to be
Refrigerating fruits stops their natural ripening process. According to the United Fresh Fruit an Vegetable Association, many fruits ripen after they are picked; these need to be kept at room temperature and refrigerated only after they are fully ripe. Other fruits are ripe upon picking and should be refrigerated immediately. For optimal flavor and texture, follow this list of refrigerator dos and donts. Do Refrigerate apples strawberri es blueberries cherries cranberries grapes pomegranates raspberries tangerines Dont Refrigerate Until Fully Ripe avocados bananas cantaloupe mangoes nectarines papayas peaches pears persimmons Refrigerate on Preference grapefruit lemons limes oranges pineapples tangelos watermelon

honeydew melon plums

/ 6 De-Seed a Watermelon /
1. Dian Thomas recommends: Cut the ends of the watermelon off and set the melon in front of you on a table. 2. With a paring knife, cut the melon from the top to the bottom into the seed base, which is about 3 deep in the melon. Cut the opposite side of the melon from the top to the bottom into the seed base. 3. Repeat procedure three to five times. 4. With the palm of your hand, hit the melon up and down each wedge until it becomes loose. Then remove the wedge. 5. With a knife, scrape out the watermelon seeds, and youll have a watermelon without the seeds.

7 Eggs: storing, using raw eggs safely

When you bring eggs home from the store, put them in the refrigerator and store them in the carton. Theyll keep for about three weeks after you bring them home. But if you want to test for freshness, heres a simple water test: Put the egg in water. If it lies flat or stands up its fine. However, if it floats, throw it out. To bring raw eggs in the shell to room temperature quickly, place them in a bowl of warm water for a few minutes.

Charts and Measures

Using raw eggs safely

323

Food scientist Shirley Corriher advises when a recipe calls for raw eggs, follow this pasteurizing procedure to prevent salmonella: Heat water in a pan or bowl to 140 degrees F (which is not very hothot tap water is in this range). Place raw eggs in water for 3 1/2 minutes. Remove and whisk. Use egg as directed in recipe. (With this method, you dont even have to get the yolks to the salmonella instant-kill temperature of 160 F.)

8 Garlic lore
Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs will keep up to 2 months, cloves from 7 to 10 days. If a garlic clove shows signs of sprouting, cut it in half and remove the green core, which can have a harsh flavor. 1 fresh medium-size clove garlic = 1/2 teaspoon finely chopped garlic = 1/8 teaspoon garlic powder or dried minced garlic. To peel garlic easily, smash the clove lightly with the flat side of a broad knife to loosen the papery skin, then just lift it off. When sauting, dont over-brown garlic; this will impart a bitter taste. Finely chopped garlic will cook in about 30 seconds over medium-high heat. The finer the chop, the more intense the flavor.

Garlic, Roasted
Roasted garlic has a distinctively mellow and almost sweet flavor, so recipes usually call for a lot of it. Roasted garlic is a great way to boost the flavor of everything from appetizer spreads to soups, stews and pastas. It keeps up to 10 days in the refrigerator, so you can roast several bulbs at once. The roasting process is simple. Heres how: 1. Preheat the oven to 450 degrees. Cut off the top one-third of the unpeeled bulb of garlic, exposing the cloves. Leave top in place. (A bulb of garlic is also called a head. Choose bulbs with plump, firm cloves that are snugly attached to the root end.) 2. Nest garlic in aluminum foil and in a small baking pan and drizzle one teaspoon of olive oil over the exposed cut cloves. Put the pan in the oven and roast for 15 to 18 minutes or until the cloves are tender and slightly brown. 3. To use immediately, allow the heads to cool enough to handle, then just squeeze the bulbs at the root ends. The soft cloves will pop right out. 4. To store roasted garlic: Do not peel; wrap in aluminum foil. Refrigerate for up to 10 days. When you're ready to cook, simply squeeze out the cloves and chop, mince or mash them according to your recipe. 5. An average roasted bulb of garlic will yield about a quarter-cup of chopped cloves.

9 Pomegranates, how to remove seeds

1. There are several vanities of pomegranates. Utah Dixie pomegranate is an old fashioned much sweeter and light color (pinkish) and the common commercial variety which usually comes from California. 2. Pomegranates are harvested from October through November. Select fruit which has a crimson blush and the internal juice sacs are pink (or dark redfor California). When ripe the skin of the pomegranate will be leathery and tough, but the juice sacs will be tender and juicy. Store the fruit in a cool place away from sunlight - or refrigerate for up to 6 weeks. 3. To remove the seeds: Hold the blossom end up and with a paring knife cut about 1/2 inch deep circle around the end to remove the blossom. Turn stem side up and cut through the skin where it curves down the side of the pomegranate. Pull this lid section off with fingertips. Next cut the skin down the sides. Note the sections of the pomegranate. Separate each section and place in a bowl of cold water. Soak for at least 5 minutes to soften the skin. With the fruit in the water, separate seeds from the bitter membrane, letting fruit drop to the bottom of the bowl. The membrane and skin will float and can easily be removed. Becky Low, USU Extension

10 Salad & Greens Tips & Suggestions

1. To make lettuce last longer, soak leaves in ice water 10 to 20 minutes. Drain, then dry in a salad spinner. Wrap in a few paper towels to absorb any remaining water and refrigerate in ziptop food bags, squeezing out as much air as possible before closing the bags.

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Charts & Measures

2. To wash a large amount of lettuce, rinse the greens, put them into a clean pillowcase, close it with a twist tie, and pop the whole thing into your washing machine (not the dryer). Run on the shortest spin cycle. The lettuce will be dry, but the case will remain damp enough to keep the greens crisp in the refrigerator for hours. 3. If youre feeding a crowd, use cooked pasta to bulk up salads. 4. Dress pasta salads just before serving: cooked pasta soaks up salad dressing very quickly.

11 Soup Stock Clarified

Remove fat from stock and put quantity to be cleared in a pan. Taste. If further seasoning is needed, add at this point, not after clearing. For each quart of stock add 1 egg white, beaten slightly with a fork and mixed with 2 teaspoons cold water, finely chopped celery and carrots (about 1/2 cup total). Add washed eggshell broken in small pieces. Bring to boiling point, stirring constantly, and boil 2 minutes. Let stand 20 minutes over very low heat. Lift off egg-shell crust. Strain remainder through a fine strainer, lined with double thickness of cheese cloth or disposable coffee filters. (Can omit celery/carrot mixture.) Normally it is not necessary to clear stock unless a very clear soup is needed for a special reason or occasion. A very clear stock can be made to start with by starting with cold water, soup bones-meat trimmings and simmering slowly just under the boiling point. Following is an example:

Chicken Stock (true brue IV)

4 lbs chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water 1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Have bowl of cold water to rinse strainer. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. 2. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place frozen water bottles right in to the broth to hasten cooling. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces. Save fat for flavoring (called Schmaltz) Alton Brown

12 Testing Brown Sugar, Baking Powder, Baking Soda

Brown Sugar
How many times have you gone to the cupboard and found your brown sugar rock hard. Dont throw it out! You just put an apple slice or a piece of fresh bread in there, seal it up and leave it overnight. Youll find the next day its very soft and ready to roll. If youre in a rush and dont have an overnight to wait, you can also do this very quickly in the microwave. But the best thing to do is just keep your brown sugar in the refrigerator and it wont get hard to begin with.

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Baking Powder and Baking Soda

325

Baking powder and baking soda are key to beautiful quick breads and cakes. But who remembers when you bought them? A quick way to see whether theyre still alive is the fizz test. For baking soda, add a quarter teaspoon to 2 teaspoons of vinegar. For baking powder, add 1 teaspoon to about a third of a cup of warm water. If they fizz up, you know theyre still kicking.

Odds n Ends

Odds on
The time has come our collection is done weve had our fun. Now when we cook we dont have to look in more places than one!
author unknown (nor wanting to be known)

And so it is we still give thanks and remember to ask a blessing on all the good little parts.

End
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25 Moms Odds & Ends

as with many meals, there are left-overs, and we have put ours here.

Why do I do it?or the search for from scratch

I have always wanted to know how to do everything from scratch. Of course, I never have got as far back as scratch with most things. We did make butter in a churn. I often read a comic book placed on top of the churn, while I turned the handle, waiting for the plop, plop sound the butter would make as it came together on the paddles and hit the buttermilk. But first, we would separate the cream from the milk in a large contraption called (what else?) a Separator. I turned that handle, too, making the many funnellike parts whiz as the milk raced through them, milk coming out one spout and cream coming out the other. Actually, first the cows needed to be milked, fed, watered, stables cleaned, etc. My mother, my brother, my grandparents and aunts and uncleswho ran a dairying and cheese-making operation and many older cousins did all those chores! Being next to the youngest of the 33 cousins, I escaped most tasks, except occasionally bringing our cow home at night from her daytime grazing. I watched my mother make soap from rendered animal fat, lye, etc.; I watched her raise chickens, kill and pluck them for our use (we had a chopping block just for the purpose of chopping off their headsI have seen them flop around, headless for a minute or two); I watched the butchering process of our beef and porkand even participated a few times in the scraping process of a newly butchered pig. The animal carcass was dipped in a huge vat of hot water, then suspended from a structure in Grandpas front yard and everyone there was assigned a sharpened spoon and scraped away at removing all the hair from the surface. I saw mother start fires every morning in our two coal-burning stoves from / kindling she had chopped; I watched her (and helped her) make noodles out of flour and eggs for our year-long use; I saw her make bratzlies with an iron on a coal stove; I watched and participated in making sauerkraut in the fall from bushel baskets full of cabbage with many of my aunts and uncles and cousins; I participated in a community venture of making our own mattresseswe gathered in the school yard (Bern School, District # 13) where someone had the equipment to stuff clean straw into striped ticking; I slept on those mattresses, too. Since we did not have water on our premises, we also did not have plumbing. So, we carried our drinking, cooking, cleaning waterbucket by bucketfrom the out-door hand pump of a kindly neighbor, and sometimes in five or ten gallon milk cans, pumped full, and pulled in our little red wagon. Our drinking water was kept in the water bucket in which we dipped a white enameled dipperwe drank straight from the dipper! Another neighbor had an out-door faucet, which meant we didnt have to pump the water, but it was a farther to go, always muddy around the faucet, and I was scared of some of the older children in that family. My brother Wayne1 grew to be a tall, strong teen-ager, and dug a well for us in our back yard. (The first year, he reminds me, it was only deep enough to keep snakes in! Next year he dug deep enough to hit water.) It provided enough water to fill a tub a few times a day to support a cow, which we got from 1Frank Wayne Steckler passed away in South Jordan, Utah, on November 3, 2001, at age 71

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Grandpa. He also milked that cow. But I think the well just tapped in to surface water. Later, we had some one come with drilling equipment and had a well drilledI think 90 feet or more deepin the same hole Wayne dug. This well then provided plenty of wonderful, cold water, and we got indoor plumbing, turned the pantry into a bathroom, and life got easierfor mother anyway. It was always pretty easy for me. But, as I say, I have it in me to learn to do things from scratcheasy things, anywaylike dipping chocolates.

ABCs of Appetizers
From a Relief Society homemaking class on being a gracious hostess. Appetizers are tasty small portions of food attractively designed to whet the appetite. They are served before formal and informal dinners and buffet suppers. Semi-solid cocktails and shrubs are served at the table. Canaps, hors doeuvres, and dips are usually served on a tray in the living room where guests help themselves. This informality helps to create a friendly atmosphere. While the guests enjoy these tidbits, the hostess can return to the kitchen to add the last-minute touches to foods for the next course.

Planning & Choosing what to Serve

Appetizers are meal-starters only, not the whole meal. Five or six kinds of appetizers are permissible when served for parties or receptions over 100, otherwise use 2 or 3 fillings, and allow not more than 3 or 4 appetizers for each guest. canaps and hors doeuvres are never more than 2 mouthfuls, so keep them small. Appetizers include canaps, hors doeuvres, dips or dunks, cocktails, and shrubs. Canaps Miniature open-faced sandwiches charmingly decorated. The fillings are nippy-flavored mixtures of cheese, eggs, fish, meat, poultry, etc. These are spread on various basestiny cutouts of thinly sliced bread of all varieties toasted on one side, small crisp crackers, potato chips. Canaps are fashioned to be eaten with the fingers. Chilled plain tomato or beet juice cocktails, hot bouillon, mulled cider, blended or plain fruit juices are good accompaniments. An endless variety of combinations are possible by using different butters, fillings and garnishes. Cocktails There are two kinds, semi-solids and liquid. The semi-solid include fruit, vegetable and sea food combinations seasoned interestingly. The flavoring for fruit cocktails usually is lemon or lime juice, or ginger ale. Bland vegetables are marinated in tart dressing long enough to acquire a stimulating flavor. Fish cocktails are usually served with a lively sauce, lemon wedges and grated horseradish. Cocktails with greatest appeal are colorful, flavorful, chilled and have a variation in texture. They are an appropriate first course for luncheons or dinners. A liquid cocktail may be one juice or blend of juices, either vegetable or fruit. Vegetable cocktails are seasoned with salt, pepper, dash of Tabasco or Worcestershire; and fruit cocktails with lemon juice and sometimes a little sugar. Shrubs A brightly flavored cold fruit juice, served in small slender glasses similar to tomato juice glasses. A small scoop of fruit ice or sherbet harmonizing in flavor is floated on top. Serve with a spoon. They are especially pleasant for starting hot weather meals. There are endless possibilities for making delicious shrubs. Dips or dunks Dips are highly seasoned mixtures similar to canap fillings except softer in consistency. They should be thick enough not to drip when potato chips, corn chips, pretzels, sticks or crackers are dipped into them. To serve, turn the chilled dip mixture into an attractive bowl, place on a serving tray. Arrange chips, crackers, etc. around the bowl. Hollowed out vegetables, such as green or red peppers, make an interested container for dips. Hors doeuvres Like canaps, they are highly flavored morsels. Most of them require briskly seasoned mixtures of meat, poultry, fish, cheese, eggs, etc. They differ from canaps in that the mixture is not spread on bread. Some mixtures are rolled into balls, then fried or broiled, or just tossed in finely chopped parsley or nuts.

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Others are stiffed into fruit or into vegetables. Still others are spread on thin slices of beef or ham, rolled up jelly-roll style, cut into 1/2 inch lengths, and put on picks. Most hors doeuvres are eaten from a pick.

Rules for Dishwashing

This was in a home economics class text book Aunt Ivy used when she was a girl. Great fun to compare procedures needed in early 1900s with our dishwashing procedures of the 1990s & and 2000s! To wash dishes, plenty of hot water is needed, also a dishpan, rinsing pan, dishcloth, wire cleaner for pots and pans, a soap shaker, brush for silver and glass, scouring board, cork and flannel, soap, and clean, dry dish towels. After the dining room table is cleared, collect knives, forks and spoons. Scrape all crumbs, scraps, and dough into a waste jar. Wipe greasy dishes out with soft paper so that they will not make the dishwater greasy. Dishes with egg adhering should be soaked in cold water, as the hot water cooks the egg and makes it difficult to remove. Rinse with cold water glasses and bottles that have held milk. Empty the tea and coffee pots. Put all pans and kettles to soak in hot water so that they will clean easily. Pile all the dishes of a kind neatly together. Have the dishpan half full of hot, soapy water, the rinsing pan half full of clear hot water. For ease and rapidity of work, place the soiled dishes on the extreme right of the work table, the dishpan to the left of the soiled dishes, the rinsing pan to the left of the dishpan, and then place the clean dishes to the left of the rinsing pan. Wash the glasses first and dry at once, then wash silver, cups, saucers, plates, etc., taking the cleanest first, rinsing and drying thoroughly. Wash the tea and coffee pots with clean, hot water and dry them. Lastly, wash the tins and cooking utensils, scouring, if necessary, with powdered sapolio applied with a cork or flannel. Do not put boiling water on glasses or china. Do not put wooden handles or the cogs of Dover egg beaters into the water. Never leave the soap in the sink or dishpan. When all the dishes are washed and wiped, pile the different kinds together and put into place. Empty the dishpan, wash the dish towels in warm suds, rinse, and hang to dry. Wash the table, soap dish, and sink in warm suds. Wash both dishpan and rinsing pan with hot suds, rinse with clear water, and dry thoroughly with a dish towel. Wash the dish cloth, rinse, and hang to dry. The daily care of the sink consists in keeping it free from grease and scraps, scrubbing it thoroughly, and keeping it dry when not in use. In addition to this, at least once a week, pour a hot, strong solution of sal soda down the waste pipe to wash off all the grease that may have cooled and settled in the pipe. Follow with plenty of hot water. If this is done, waste pipes will not become clogged with grease. All sinks should have a strainer screwed down over the waste pipe, and not tea leaves, coffee grounds, burnt matches, or potato parings should ever be put in the sink. A garbage pail should be kept for that purpose. This pail should be washed daily with a solution of sal soda and dried and placed in the sunshine when possible. from The Principles of Cooking, by Emma Conley. Copyright, 1914, in Great Britain, 10-12.

The Zen of Swiss Fried PotatoesRsti Rushty

No one outside our family can understand our familys love affair with Rushty. A friend, while proof-reading a short family history I wrote a few years ago, called to inquire what in the world this Rushty is. Almost every cousin who recorded their memories in that history mentionednay, raved about it. She wondered if it was some kind of ambrosia. When Kalevi answered, Well, its fried potatoes, She hung up the phone and said to herself, Fried potatoes! Why in the world would anyone be so crazy over fried potatoes? All in my cousins generation are still trying to make it to taste like our little

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Swiss Grandmas; her six daughters also mastered the art. Ive studied a little and found a little about the Swiss origin of our beloved rushty. Our grandmother came from Zurich, Switzerland, when she was 16 years old. So it was with interest that I read in a travel brochure: rschti, the golden light Swiss version of hashbrownsa regional specialty of Zurich. From another source, Culinary Excursion through Switzerland, comes the following: Not only do foreigners associate Swiss cuisine with rsti (pronounced roshti). Swiss men themselves often evaluate the cooking abilities of their wives solely on the basis of their rsti. Rsti means roasted or fried potatoes. For the peasants, rsti were originally a hearty breakfast. The platter with the grated, golden brown fried potatoes was placed in the middle of the table and everybody began to spoon off from his side. Peel and shred potatoes (boiled in their skins) or slice by hand. Sprinkle salt over potatoes. Mix. Heat butter in skillet. Add potatoes and brown about 30 minutes over low heat while turning occasionally with a spatula. Toward end of frying time compress the potatoes into a solid mass with the spatula and continue to fry until a firm crust has formed. Shake loose or use spatula, turn onto rsti plate. Rsti from Bern are probably the most famous of these fried potatoes. There are, of course, many variations and refinements to this basic recipe, and nearly every canton has its special way of making them and claims theirs are the best. A short selection: Basel-with plenty of onion rings; Appenzell-with elbow macaroni, bacon, Appenzeller cheese; Ticino-with diced bacon and rosemary; Uri-with Bergkase, onions, coffee; Zurich-with chopped onion and caraway; Western Switzerland-with bacon, tomatoes, Glarus-with Schabziger cheese; paprika, Gruyere Potatoes have many different names, and as late as one hundred years ago the selection of varieties was so great it was confusing. There were some which were named after the time they matured, for example, the Drumonet Hardopfel (the earliest, which matures in three months), or the Jakobeler, a potato which was ready to harvest around St. Jacob's Day, July 25. Augschte Hardopfel was also known, and it isn't hard to guess that this one was ready to be harvested in August. Culinary Excursion through Switzerland. 1985/1988 Siglock Edition, D-7118 Kunzelsau. Printed in Germany. p. 198

Helpful hints in candy making

Good equipment is important in candy making. A large heavy (aluminum) pan can prevent candy from scorching, and also allow it to come to a full rolling boil. Use wooden spoons, paddles, or pancake turners for stirring candy while cooking. Usually stir in only one direction. Never return stirring spoon to pan when once removed. Use clean spoon each time for testing or stirring as the candy mixture has changed during the cooking. A good candy thermometer is important; it is more reliable than the cold water test. Marble slab or porcelain table tops, platter, or aluminum cookie sheets are best to use for turn fondants or fudges out to cool before beating, or taffies before pulling. Use a pastry brush dipped in hot water to wash down crystals from sides of pan when candy starts to boil. This will help to keep candy from sugaring. This may be repeated two or three times during early stages of cooking. Change hot water for each washing down. Greasing the edge of the kettle prevents the syrup from boiling over. Use mineral oil to oil trays before pouring peanut brittle, pecan glaze, English toffee, etc. The oil will not be absorbed by the candy as will butter. The candy will therefore leave the tray more easily. Use only high grade ingredients. Do not substitute margarine or other fat for butterunless recipe so states. Do not double the recipes. Assemble all ingredients needed before starting. This will help to eliminate candy failures. Never interchange extract for oil in flavoring with adjust amounts. Oil is much stronger than extract.

More Details and Suggestions

Avoid formation of crystals in candy making by: 1. Completely dissolving all sugar crystals by using plenty of liquid and starting to cook slowly. 2. Wiping down the sides of the pan with a wet cloth or a pastry brush, or boil the first 3 minutes with a cover on. The steam washes down an crystals that may form on the sides of the pan. 3. Cooling of cooked mixture before beating.

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When making candy
1. Follow directions of recipes carefully. On humid days, candy requires longer cooking and must be brought to a heat of at least 2 higher than it does on dry days. 2. To avoid trouble, always choose a pan about four times as great a volume as the ingredients used so the candy will not boil over. 3. To keep from burning, see that the pan has a heavy bottom. 4. Use a long wooden spoon that will not heat up during the prolonged cooking period to keep from burning yourself. 5. Make altitude adjustment as described hereafter. 6. When pouring candy from the kettle, do not scrape out the last drops. You may grain the entire mass if you do. 7. Keep the candy in a cool place. 8. If Karo syrup is used in place of glucose, use about 1/5 more. 9. One tall can of milk plus 1 1/2 oz butter, equals one pint of cream. 10. Canned milk is more likely to curdle than cream, due to the extra amount of casein. 11. Should candy cook to a higher temperature than recommended, add water to bring it to a few degrees lower than specified, then cook to recommended temperature.

Using the candy thermometer

Candy thermometers are sometimes marked to indicate the depth to which they should be immersed in the syrup. If not so marked, the bulb of the thermometer should be completely immersed in the boiling liquid, but should not rest on the bottom of the pan. Reading should be made with the eye parallel to the mercury in the thermometer. Water boils normally boils at 212 degrees at sea level and will not climb above this point. When sugar is added, the temperature will rise higher. Thus, with candy making, the sugar syrup combination is cooked until the water evaporates enough for the concentration to be at a certain temperature. In other words, the temperature that registers on the thermometer not only indicates how hot the mixture is, but also if the sugar concentration is right for the candy consistency desired. The higher the temperature, the more brittle the syrup mixture. Thus, fudge and cream type candies are cooked from 234 degrees to 240 degrees; chewy candies from 255 degrees to 266 degrees and hard brittles and toffees from 300 degrees to 310 degrees. With this higher temperatures, the sugar also caramelizes and browns which adds flavor. Most candy recipes are geared to sea level. Altitude plays tricks on us and causes problems if we do not adjust for it. The air pressure is less at these higher altitudes. (Salt Lake is at about 4,000-5,000 feet above sea level. Bear Lake, where I grew up, is about 6,000 feet above sea level.) There is less air per cubic feet around us. This lessened force of air around us lets the water boil soonerbut then due to the lack of pressure from the airit doesnt boil with as much heatthus it takes longer for things to cook than at sea level. (Example: at sea level, a soft boiled egg takes about 3 minutes; in Sandy, it takes about 7 minutes.) It is IMPORTANT to know if the temperatures given in the recipe you are making are for SEA LEVEL, or if they have been corrected to your locations altitude. If they are sea level temperatures, then you must make a CORRECTION.

How to adjust temperature

To adjust sea level temperature to your ALTITUDE: put candy thermometer in boiling water for 10 minutes. Read temperature on thermometer. Subtract that temperature reading from 212 (boiling point at sea level). Example: if your thermometer reads 203, subtract that from 212 = 9. So, if a sea level candy recipe requires the mixture to be cooked to 250, then we would subtract 9; this gives us 241. This would be corrected for our altitude. As a general rule, temperature should be lowered 2 degrees for each 1000 feet of altitude.

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Find the difference
Adjust the recipe

/
Weather in sugar cookery

On damp, rainy days (high humidity), concentrated sugar solutions (with high affinity or liking for moisture) may be softer than those made on bright, dry dayseven though all other conditions are the same. Water will boil slower on a rainy day (try it!), and thus will take a longer time for sugar syrup to reach the right temperature. So, it is necessary to check the boiling point each time you prepare candy and make temperature adjustments as you cook the candy. Stages of sugar cookery, as tested in cold water are difficult to determine because there is no sharp dividing line between them. To be able to tell the difference in the temperature of the testing water takes practice Even then, the difference in the temperature may give considerable variation. The water should always be cold and should be the same temperature for successive tests. The syrup will form a softer ball in warm water than in cold water. The water should always be cold and the same temperature for successive tests. Be sure to remove the pan from the heat when making the cold water tests, or the syrup may become over cooked while you are taking the test!

Types of homemade candies

There are two general types of homemade candies: Crystalline candies and Non-Crystalline candies. Crystalline type Candies with a grain, easily bitten; feel soft and creamy in the mouth Examples: fudges, fondants, penuche, divinity, chocolate, seafoamsmooth, soft candy made when small crystals form. The challenge is to keep the mixture smooth and softbut not sticky. Choose heavy, smooth-sided pan large enough to prevent the mixture from boiling over. Stir the mixture until the sugar dissolves and the starts to cook. Use a lid during the first part of cooking to wash down crystals which form on the side of kettle. Do not stir. Cook slowly. Test the candy with thermometer or by cold water method. When the syrup reaches the desired temperature, remove it from the heat. Let it cool undisturbed to lukewarm or 110 degrees. At this point, add the flavoring and beat with a heavy spoon until creamy. Pour quickly into shallow oiled pan. If the mixture hardens too quickly, knead it by hand. Cut candy into squares when it is firm but not so hard that it cracks in the cutting process. Dipping the knife in hot water will make the cutting easier. Non-Crystalline candies Examples: toffees, nut brittles, soft caramels, butterscotches, chews. In these candies so much corn syrup, butter, and acid are usually added that it is impossible for enough sugar crystals to get together to form big sugar crystals (sucrose) again. Soda, added to brittles, lessens the bitter flavor, gives a porous texture, and neutralizes the acidity. Follow recipe accurately. Test carefully. Pour the cooked syrup into oiled pans without stirring or scraping while pouring. This prevents crystals from forming.

Storing candies
Keep creamy-type candies such as fudge or fondant fresh for several weeks by wrapping in waxed paper, cellophane, plastic wrap, or aluminum fail; then store in tightly covered container. Candies keep best when stored in cool dry place. Wrap chewy candies, such as taffy or caramels, individually in waxed paper or aluminum foil to prevent them from become sticky. Store the same as fudge. Wrap rolled candy in waxed paper, cellophane, plastic wrap, or aluminum foil and store in refrigerator. Slice of pieces as needed.

Sugar in Candy-Making
Sugar is the star of any candy story. The way it behaves in the cooking process with other ingredients largely determines the quality of candy.

Changes in sugar during cooking happens in two ways:

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Chemical Ways to Change Mechanical ways to control crystals Washing sugar crystals from the sides of the dish Sugar
Add corn syrup Add an acid to break down crystals. Examples: cream of tartar, lemon juice, vinegar Cook sugar solution to right temperature

Dissolve sugar crystals in liquid before boiling point is reached Boiling to the desired degree without agitation of the hot syrup (no stirring!) Refrain from beating until syrups have cooled to lukewarm (100 to 110) Kneading a beaten batch of candy to reduce crystal size

Chocolate-Dipping Hints
We tried our hand at dipping chocolates many years ago; it was fun and to me a source of satisfaction to know I could do it. I have always wanted to know how to do everything from scratch. Of course, I never have got as far back as scratch with most things. But, I have it in me to learn to do things from scratcheasy things, anyway like dipping chocolates. Mostly from an Extension Service Bulletin, with a few editorial comments. Chocolates Have Fondant centers ready for dipping (may be flavored with maple, with nuts added, orangeuse fruit acid and coloring, lemon, or few drops of peppermint oil, almond paste, almond flavoring, ground almonds, black walnut with black walnuts, etc. Fondant should have slight crust. To melt chocolate Melt chocolate (use from 1 to 2 pounds of dipping chocolate). Grate chocolate or cut it in fine pieces and put it in microwave safe container. (Surprisingly, Rubbermaid food storage containers work very well). Heat at 50% power, stirring at about 4 to 5 minute intervals. Stir vigorously. Once it starts melting, the rest goes very quickly. Or place in the top of a double boiler. Pour boiling water in the bottom of the boiler and set the top part in place. As the chocolate melts, stir rapidly so that it will melt and heat evenly. (Be careful that NO MOISTURE gets in to the chocolate.) Chocolates can be dipped from the melting container using a fork (chocolate temperature should be 83 to 88 degrees F.), or can be dipped from a marble slab using your hands. Wash and dry hands thoroughly. Best results in draft-free room at temperature about 66, centers about 70. Important points Never melt chocolate over direct heat. It is rich in cocoa butter and tends to separate at high temperatures. Chocolate melts more readily and makes a better blend if finely grated. Continual stirring helps to give the proper blend of cocoa butter and ensures a rich, glossy sheen on the finished chocolates. Water thickens and dulls chocolate. Grease or added fat thins coating. Moisture makes chocolate heavy and destroys the gloss, causing streaks also. Do not let it come in contact with steam from the bottom of the double boiler. A direct draft on drying chocolates also makes streaks. Centers should be at room temperature. Hot or cold centers cause dull, streaky or leaky candies. Trouble shooting Gray or streaked chocolates may be caused by: incorrect room temperature; incorrect chocolate temperatures; too great humidity; dipping in direct draft; dipping centers which are too cold; insufficient stirring of chocolate; cooling chocolates too slowly. A foot or broad base on chocolates is a common fault. It may be caused by: dipping chocolates at too high temperature; failing to remove excess chocolate after dipping centers in melted chocolate. A sticky spot on chocolates may be caused by leaking of cream centers due to incomplete coating of chocolates, or using unripened fondant or dipping centers too soon after shaping.

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Caring for finished chocolates Leave coated centers on the racks until the bottoms are thoroughly hard, for several hours. If they are removed too soon, the chocolate may stick to the covering of the rack and the candies will develop leaks. After cooling, chocolates should be kept in a cool dry place. They should never be exposed to direct sunlight. They may be packed in layers separated by waxed paper. Buying and storing chocolate The very best chocolate costs a bit more, but its rich taste is well worth it. Try experimenting with several kinds from a gourmet food store or specialty baking store to find your favorite. Good brands to look for (both for eating and baking) are Valrhona, Scharffen Berger, Callebaut, Lindt and Ghiradelli. Keep solid chocolate in a cool, dry place. If it is too warm, cocoa butter will rise to the surface, and the chocolate will develop a pale-gray cast called fat bloom. If water condenses on the surface of the chocolate, it will develop a white crust called sugar bloom. Both blooms are harmless but unsightly. You can store dark chocolate for several years in the refrigerator, wrapped tightly in plastic wrap. In fact, the flavor of the chocolate will deepen with age. Milk and white chocolates, however, should be enjoyed within nine months of purchase.

Candy Making Temperature Tests

There are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees, the other is by using the cold water test (dropping product into VERY COLD WATER. See chart below for description.
TYPE OF CANDY DEGREES AT SEA LEVEL TEST DESCRIPTION

syrup Fondant Fudge Panocha Caramels Divinity Marshmallows Popcorn balls Butterscotch Taffies Brittle Glaze Barley Sugar Caramelize

230-234 234-240

thread Soft Ball

syrup spins a two-inch thread when dropped from spoon or fork. Syrup, when dropped into VERY COLD water, forms a soft ball then flattens on removal from water. Syrup, when dropped into VERY COLD water, forms a ball which is hard enough to hold its shape a few minutes. Syrup, when dropped into VERY COLD water, forms a ball which is hard enough to hold its shape; will roll around. Syrup, when dropped into VERY COLD water, separates into threads which are hard but not brittle. Syrup, when dropped into VERY COLD water, separates into threads which are hard and brittle. The sugar liquefies. The liquid becomes brown.

244-248 250-266

Firm Ball Hard Ball

270-290 300-310 320 338

Soft Crack Hard Crack Clear liquid Brown liquid

IMPORTANT ADJUSTMENT: To adjust sea level temperature to your ALTITUDE: put candy thermometer in boiling water for 10 minutes. Read temperature on thermometer. Subtract that temperature reading from 212 (boiling point at sea level). Example: if your thermometer reads 203, subtract from 212 = 9. If your sea level recipe reads 250, then subtract 9; this gives you 241. This would be correct for your altitude. COLD WATER TEST: Use a fresh cupful of cold water for each test. When testing, remove candy from fire and pour about 1/2 teaspoon of candy into cold water. Pick the candy up in the fingers and roll into a ball if possible. USU Extension Service

Odds n Ends 335 How to Make Sauerkraut

This may not be exactly the way my Swiss family made it, but it is a reliable recipe, coming from the US Department of Agriculture (Bulletin No. 92, 24). My aunts, uncles, and cousins would gather at one of our homes for an evening of making sauerkraut. (I remember it at my home; we had a cellar where the large barrel of kraut could ferment. Then each family would take of it as needed.) When fermented, the raw sauerkraut would be processed in jars for later use. My brother, Wayne Steckler, still makes sauerkraut the old family way. 50 pounds of cabbage to 1 1/2 cups pure salt (1 pound) yields 16 to 18 quarts. Remove the outer leaves from firm, mature heads of cabbage; wash and drain. Remove core or cut it into thin shreds. Shred cabbage and weigh 5 pounds. Accuracy in weighing is important to insure correct proportion of cabbage to salt. Measure 3 tablespoons pure granulated salt and sprinkle over 5 pounds shredded cabbage. Allow the salted cabbage to stand a few minutes to wilt slightly. Mix well, with clean hands or a spoon, to distribute salt uniformly. Pack the salted cabbage into container. [We used a wooden barrel.] Press firmly with wooden spoon, tamper, or with hands until the juices drawn out will just cover the shredded cabbage. [We used a large homemade wooden tamper, and would all take turns pounding the cabbage in the barrel as more shredded cabbage was added. The cabbage would become bruised, and the tamper would begin to slosh as it was pounded up and down in the mixture.] Place a water-filled plastic bag on top of the cabbage. [Bag should be of heavyweight, watertight plastic and intended for use with foods.] A water-filled plastic bag fits snugly against the cabbage and against the sides of the container and prevents exposure to air. [We used a wooden disk with a heavy wellscrubbed rock to weight it down.] Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks. To store: heat sauerkraut to simmering (185 degrees to 210 degrees.) Do not boil. Pack hot sauerkraut into clean, hot jars and cover with hot juice to 1/2 inch of top of jar. Adjust lids. Process in boiling-water bath 20 minutes for pints, and 25 minutes for quarts.

How to Make Sausage

Across the street to the west of my childhood home in Bern, Idaho, lived my mothers uncle, Uncle Rob Schmid, with his wife, Aunt Nellie, and their children. Uncle Rob was our stake patriarch and I eventually received my patriarchal blessing from him. He operated a meat curing business and people throughout Bear Lake County and beyond brought meat to be cut up, cured (smoked) and even sometimes to be butchered there. On occasion my mother would help render lard from pork trimmings. A wonderful side effect from that was the cracklings produced as the lard melted away and the bits of trimmings fried to crisp, delicious morsels. We would also receive the fresh netting from a freshly butchered animal; the netting as I remember it, was clear, like Saran Wrapwith a pure white network running throughout. My mother would cut it in about 6 inch squares, place a portion of ground liver and onions in the center of each, and then fry. each piece They looked a little like hamburgers, but were called faggots. I dont know where the name came from. To eat, we would unwrap the package, revealing a the best tasting liver & onions one could wish for. (Yes, if you had tasted it done this way, you too might wish for it!) Now, you must understand that every bit of an animal was made use of. There were some items that some of the family enjoyed, but I didnt. Wayne, for instance, liked all of these except the faggots. There were pickled pigs feet, headcheese, boiled tongue, calf brains with scrambled eggs, and tripe. Tripe for me was the worst thing! It was made from cows stomach, cleaned well, and boiled and boiled and

336 Odds n Ends

boiled. It did not smell good while it was boiling! Then I think they pickled it somehow. (I did and still do like pickled pigs feet.) But the subject I am approaching is that of Uncle Robs sausage. No product found in a meat shop today could possibly taste as good as his sausage. I recently asked some of his children if they knew how he made his sausage. Alice answered that it was really Mamas recipe (Aunt Nellie), not Papas. Another remembered helping to make it, and gave instructions, but qualified that by saying he had tried to do it, but just never got it quite right. So, there we are: trying to find how to make sausage like Uncle Rob and Aunt Nellie Schmid.

Marvin Schmids Sausage Instructions

Marvin remembers spreading a layer of ground pork with fat about an inch or so thick on the work table. Then a layer of salt over the pork until it was completely covered and you could see the saltthen a layer of pepper, of sage, of thyme, and so on. There we are.

Cecilia Evans Sausage Recipe

This was my grandmothers (my Mothers mother) recipe for sausage. My Dad (who worked in a butcher shop) used it for years, and now the son of a man who worked for Dad has a meat shop and still uses it. 1 Tbs. pepper 2 Tbs. sage 3 Tbs. salt 10 pounds ground pork

Combine and mix well. (Can cut in half.)

Basic Pork Sausage

1 lb pork with moderate fat, ground finely 2 Tbs fresh sage, minced fine 1 tsp salt 1/2 tsp pepper sausage casings (natural or artificial)

Combine ingredients, mixing well. Taste to correct seasonings by frying a small portion of the meat. Using a sausage stuffer or a pastry bag with large nozzle, stuff the sausage casings firmly. Twist and tie off lengths of sausage in whatever length you like. Or freeze it, then cook as patties.

How to steam a pudding /

Steamed puddings are so economical. A pudding costs relatively little, when you consider how far stretches And its easier to make and serve than most people seem to think. Mixing a pudding makes little demand on your time and needs no particular skill. Once the pudding is to the stove it requires very little attention. Just replenish the steaming water occasionally. Extra steaming does no harm at all. So if your dinner is running late and you need to serve it an hour after youd planned, it will be just as good When making a pudding, all you need to do is mix the ingredients together and pour them into a greased and floured mold (or bowl, or can). Be sure to cover tightly with the mold lid, or if using a bowl or can, a double thickness of foil, greased on the side that will come in contact with the pudding. Then tie tightly with string, leaving a loose pouch of foil on top to allow the pudding to expand. Place on a rack., (in a pinch an inverted saucer will do) and place above boiling water in a large pot with a tight lid. Its actually the steam that cooks the pudding, and some experts call for only a few inches of water in the bottom of the kettle. Most recipes, however recommend that the water come half-way up the middle of the mold. Thats probably safer, as the water is less likely to boil dry if you should forget to pay attention to the pudding. Of course: you will need to take an occasionally peek to see if the water needs replenishing. When the pudding is done, let it rest for five minutes or so before unmolding Then turn it out onto a plate or platter and bring the pudding hot to the table with a pitcher of sauce.

Odds n Ends 337

Steamed pudding makes an especially regal dessert when you use a steamed pudding mold. Since molds are relatively inexpensive, it makes sense to purchase one as a once-in-a-lifetime investment. It can double as a mold to hold cold foods as well, such as Bavarians and gelatin, refrigerator and freezer desserts. See Bertha Blonquists Date Pudding on page 78.

The Role of Fond in Pan Sauces

Chances are its a pan sauce, made with the delicious caramelized browned bits (called fond) that sit on the bottom of the pan after the meat has been sauted or pan-seared. Pan sauces are usually made by adding liquid (stock, wine, or juice) to the pan once the cooked cutlets or steaks have been transferred to a plate to rest. The liquid dissolves the fond (a process known as deglazing) and incorporates it into the sauce. So what makes those browned bits so delicious, so valuable? When meat or chicken browns, something called the Maillard reaction occurs. This process is named after the French chemist who first described this reaction about one hundred years ago. When the amino acids (or protein components) and natural sugars in meat are subjected to intense heat, like that found in a skillet, they begin to combine and form new compounds. These compounds in turn break down and form yet more new flavor compounds, and so on and so on. The process is like rabbits multiplying. The browned bits left in the pan once the meat has been cooked are packed with complex flavors, which in turn are carried over to the pan sauce once the fond has been dissolved.

High Altitude Food Preparation Guide

Salt Lake City ELEVATION City: 4,330 feet 5,200 feet Nearby mountains: Snowbird base 8,100 feet to 11,000 feet Bear Lake ELEVATION Montpelier : 5964 feet Bern: same prepared by Pat Kendall, Colorado State University Cooperative Extension food science and human nutrition specialist and professor. At altitudes above 3,000 feet... (*Any mention of degrees is in Fahrenheit.) ...preparation of food may require changes in time, temperature or recipe. The reason, lower atmosphere pressure due to thinner blanket of air above. At sea level, the atmosphere presses on a square inch of surface with 14.7 pounds, at 5,000 feet with 12.3 pounds, and at 10,000 feet with only 10.2 pounds - a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways: 1. Water and other liquids evaporate faster and boil at lower temperatures. 2. Leavening gases in breads and cakes expand more.

Breads
1. High altitude has its most pronounced effect on the rising time of bread. At high altitudes, the rising period is shortened. Since the development of a good flavor in bread partially depends on the length of the rising period, it is well to maintain that period. Punching the dough down twice gives time for the flavor to develop. 2. In addition, flours tend to be drier and thus able to absorb more liquid in high, dry climates. Therefore, less flour may be needed to make the dough the proper consistency.

338 Odds n Ends Biscuits, Muffins and Quick Breads

1. Quick breads vary from muffin-like to cake-like in cell structure. Although the cell structure of biscuits and muffin-type quick breads is firm enough to withstand the increased internal pressure at high altitudes without adjustment, a bitter or alkaline flavor may result from inadequate neutralization of baking soda or powder. When this occurs, reducing the baking soda or powder slightly will usually improve results. 2. Quick breads with a cake-like texture are more delicately balanced and usually can be improved at high altitudes by following the adjustment recommendations given for cakes.

Cooking
The boiling point is the temperature at which the pressure of the water vapor equals atmospheric pressure and the bubbles of water vapor are able to break through the surface and escape into the air. If the atmospheric pressure is less, the temperature required for water to boil is less (Table 1). Therefore, cooking food in water boiling at this lower temperature takes longer. A "3-minute egg" will take more time. Also, a bowl of boiling soup is not as hot. Table 1: Approximate boiling temperatures of water at various altitudes Altitude Sea Level 2,000 ft. 5,000 ft. 7,500 ft. 10,000 ft. Temperature 212 degrees F 208 degrees F 203 degrees F 198 degrees F 194 degrees F

Canning
1. Fruits, tomatoes and pickled vegetables may be canned in a boiling water bath. Because of the lower boiling point of water at high altitude, increase the processing time 1 minute for each 1,000 feet above sea level if the time is 20 minutes or less. If the processing time is more than 20 minutes, increase by 2 minutes per 1,000 feet. 2. Other vegetables, meats and poultry (low-acid foods) must be heated at 240 degrees F for the appropriate time in order to destroy hat-resistant bacteria. A steam pressure canner must be used to obtain a temperature of 240 degrees F. At sea level, 10 pounds of steam pressure will produce this temperature, but at altitudes of 2,000 feet and above, steam pressure must be increased to reach 240 degrees F. The increase is 1/2 pound per 1,000 feet above sea level, as illustrated in Table 2.

Table 2: Pressure required to reach 240 degrees F.

Altitude Pressure Required Sea 10 lb. Level 2,000 11 lb. ft. 3,000 11.5 lb. ft. 4,000 12 lb. ft. 5,000 12.5 lb. ft. 7,000 13.5 lb. ft. 10,000 15 lb. ft.

Cakes Made with Shortening

1. Most cake recipes perfected for sea level need no modifications up to 3,000 feet. Above that, decreased atmospheric pressure may result in excessive rising, which stretches the cell structure of the cake, making the texture coarse, or breaks the cells, causing the cake to fall. This usually is corrected by decreasing the amount of leavening agent. Also, increasing the baking temperature 15 to 25 degrees "sets" the batter before the cells formed by the leavening gas expand too much. Excessive evaporation of water at high altitude leads to high concentration of sugar, which weakens the cell structure. Therefore, decrease sugar in the recipe and increase liquid. Only repeated experiments with each recipe can give the most successful proportions to use. Table 3 is a helpful starting point. Try the smaller adjustment first, this may be all that is needed. 2. In making rich cakes at high altitudes, you might have to reduce shortening by 1 or 2 tablespoons. Fat, like sugar, weakens the cell structure. Also, increasing the amount of egg strengthens the cell structure and may prevent the too-rich cake from falling.

Odds n Ends 339

Table 3: Cake-recipe adjustment guide for high altitude.
Adjustment Reduce baking powder, for each tsp, decrease: Reduce sugar, for each cup, decrease: Increase liquid, for each cup, add: 3,000 ft. 1/8 tsp 0-1 Tbs 1-2 Tbs 2-4 Tbs 5,000 7,000 ft. 1/8-1/4 tsp 0-2 Tbs ft. 1/4 tsp 1-3 Tbs 3-4 Tbs

Deep-fat Frying
The lower boiling point of water in foods requires lowering the temperature of the fat to prevent food from over browning on the outside while being under-cooked on the inside. The decrease varies according to the food fried, but a rough guide is to lower the frying temperature about 3 degrees F for every increase of 1,000 feet in elevation.

Freezing
An important step in preparing vegetables for freezing is heating or "blanching" before packing. Heat 2 minutes longer than the time given for sea level if you live 5,000 feet or more above sea level.

Puddings and Cream-Pie Fillings

Above 5,000 feet, temperatures obtained with a double boiler are not high enough for maximum gelatinization of starch. Therefore, use direct heat rather than double boiler.

Angel Food and Sponge Cakes

The leavening gas for these is largely air. Do not beat too much air into the eggs. Beat egg white only until they form peaks that fall over - not stiff and dry, which will cause collapse of cells. Strengthen cell structure by using less sugar and more flour, and a higher baking temperature.

Cake Mixes
Adjustments usually take the form of strengthening the cell walls of the cake by adding all-purpose flour and liquid. Suggestions for high-altitude adjustments are provided on most cake mix boxes. Follow these suggestions.

Cookies
Although many sea-level cookie recipes yield acceptable results at high altitudes, they often can be improved by a slight increase in baking temperature; a slight decrease in baking powder or soda, fat and/or sugar; and/or a slight increase in liquid ingredients and flour. Many cookie recipes contain a higher proportion of sugar and fat that necessary, even at low altitudes.

Pie Crusts
Not generally affected by altitude. However, slightly more liquid may be used.

Syrup, Candy and Jelly Making

To prevent excessive water evaporation, cook the syrup to a final temperature lower than that given for sea level. Decrease the final cooking temperature by the difference in boiling water temperature at your altitude and that of sea level. This is an approximate decrease of 2 degrees for every increase of 1,000 feet in elevation.

340 Odds n Ends Practical Baking Notes:

1. Flour, use any brand of enriched all-purpose flour (or cake flour, if called for by the recipe). 2. Do not assume that your sea level recipe will fail. Try it first. It may need little or not modification.

Odds n Ends
3-hour Church Chicken, 147 B-B-Q Spare Ribs [a perennial favorite!], 141 Belgian Waffles, 23 Bertha, 8, 11, 48, 52, 80, 90, 91, 182, 243 Best White Bread, 14 Broccoli Salad w/Raspberry Dressing, 171 Cheese-Pineapple Ball or Dip, 3 Chili, Our Own, 129 Chocolate Chip Cookies-Best Ever, 63 Christmas Stars (Finnish), 99 Cinnamon Swirl Puddn Cake, 34 Cream Puffs, 80 Deviled Eggs, 4 Finnish Filled Cake, 100 French Onion Soup, 203 Grilled Potatoes, Zucchini[, 210 Hot Fudge Topping, 83 Lasagna (Miracle)uncooked noodles, 119 Magic Marshmallow Crescent Puffs, 84 Minestrone, 204 Mud Balls, 86 Muddy Buddies, Chex /, 85 Oven-fried Chickenfrom Rilla Reiger, 151 Poppy Seed Dressing Variation, 181 Pork Chops baked in Mushroom Gravy, 143 Potato Egg Salad, 181 Pulla (Finnish Braided Coffee Bread), 102 Raspberry or Huckleberry Dessert, 90 Rice Pilaf (Tammy Style), 195 RollsButterhorns, CR 2nd Ward, 18 Seafood Salad, 182 Seven-layer Taco Dip (Karin), 6 Shish Kebabs, 145

342

Odds & Ends

Spinach Mushroom Salad, 182 Sweet-Sour Pork, 146 Wilted Lettuce, 184 Won Ton Salad [Janene Hansen], 1! and other Oriental Salads