Cucina di AmoreSecond Edition

AppetizersRustic Tomato-Basil Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Meatballs in Plum Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Cheese Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Chicken Wingdings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Braised Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Croissant Chicken Roll-ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

BeveragesRed Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10White Christmas Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Orange Julius . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Spiced Apple Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Pomegranate Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

BreadsWhole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Lion House Crescent Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Jettie’s Featherweight Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Yorkshire Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Refrigerator Potato Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Vicki’s Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Flour Tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

BreakfastEgg-in-a-Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Peanut Butter on Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Blender Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Bran Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Swedish Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Baked German Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Bisquick Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Spicy Pumpkin Pancakes w/Maple-Pecan Syrup . . . . . . . . . . . . . . . . . . . . . . . . . 41Nutty Cold Oats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42Oat & Applesauce Pancakes w/Best Syrup Ever . . . . . . . . . . . . . . . . . . . . . . . . . 43Flour Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44Maple Almond Granola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

CakesCarrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Poppy Seed Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49Better-Than-Texas Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Mud Puddle Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Fool Proof Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Depression Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Swirl Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54JELL-O Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Icing for Spice Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Yellow Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Blueberry-Pumpkin Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

CasserolesMacaroni-n-Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Tuna Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61Polenta & Sausage Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

CookiesOatmeal Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Shortbread Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67Soft Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Chewy Chocolate Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Pumpkin Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70Mexican Wedding Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Snickerdoodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

CraftsGingerbread House Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Play Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

DessertsKarmel Korn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78Mint Brownies for Baby Showers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79Pumpkin Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80Plum Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82Peanut Brittle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84Fruit Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85Pumpkin Pie Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86Griswold Patty Iron Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87Butterscotch Pull-Aparts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88Eclairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89Cheesecake Supreme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90Lemon Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91Lemon Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92Vanilla Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95Baklava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

HolidayPistachio Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98Toasted Pumpkin Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99Thanksgiving Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100Christmas Egg Brunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101Sweet Potato Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1024th of July JELL-O . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103Irish Soda Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104Irish Soda Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105Corned Beef & Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .106Homemade Salami . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107Fake Bloody Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108Raspberry JELL-O Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109

MeatQuesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112Lumpia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114

Beef with White Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115Homemade Low-fat Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116Fajitas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117Barbecue Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118Garlic Beef Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119Barbecue Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120Oven Pork Chops with Raisin Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121Grilled Pork Tenderloin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122Meatballs in Red Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124Pork Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126Cranberry Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127Island Spare Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128Sweet-n-Sour Spare Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129Turkey Meatballs in Plum Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130Stuffed Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131Stuffed Bell Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132Herb & Garlic Lamb Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

PastaRavioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136Ravioli (cont’d) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137Italian Speggati . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138Pasta with Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139Lightweight Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140Spinach-Mushroom Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141Fettucine Alfredo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142

PiesPecan Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144Razzleberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145Banana Blueberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146Coconut Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147Old-Fashioned Coconut Cream Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149Cream Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150Pie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151Pie Crust (made with Oil) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152

PoultryHawaiian Haystacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154

Parmesan Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .155Chicken Strips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .156Italian Chicken Thighs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .157Buttermilk Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .158Lemon Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .159Golden Chicken Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .160Chicken Enchiladas ala Michelle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .161Chicken Kelaguen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .162Lime Chicken Soft Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .163Chicken with Prosciutto & Sage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .164Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .165Red Chicken Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .166Chicken Tetrazzini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .167

RiceRisotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .170Risotto Milanese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .171Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .172

SaladsChinese Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .174Broccoli Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .175Taco Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .176Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .177Asian Chicken Salad (Angie) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .178Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .179Pasta House Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .180Five-Cup Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .181Lemon Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .182Fabulous Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .183Pear Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .184Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .185Arnold’s Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .186Asian Chicken Salad (Vicki) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187

Sandwiches & WrapsHot Ham & Swiss Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .190Chicken Salad Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .191Tuna Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .192Egg Salad Sandwich. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .193Pulled Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .194Pulled Pork Sandwiches (cont’d) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .195

Tomato-Basil Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196Chicken Caesar Salad Wraps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197Mango Wraps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198Lettuce Wraps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199Southwest Egg Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200

Sauces, Dips & DressingsRavioli Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202Pasta Sauce from Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203BBQ Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204Roasted Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205Goose Poop Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206Enchilada Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208Bread or Vegetable Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209Cold Spinach Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210Dill Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211Tomato-Basil Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212Pico de Gallo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214Texas Caviar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215Seven-Layer Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216Clam Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217Buttermilk Ranch Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218Teriyaki Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219Green Chili Chix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220Spinach Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221Hot Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222Papaya Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223

SeafoodCrab Rangoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226Shrimp in Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227Scampi-style Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228Sole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229Grilled Halibut with Tomato-Avocado Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230

Soups, Stews & ChilisTexas Flat Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233Old-Fashioned Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234Holiday Cream of Turkey Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 235

Hamburger-Barley Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236Split Pea Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237Gratineed Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238Smoked Chicken, Corn, & Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239Pumpkin Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240Mile High Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241Zuppa Tuscana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 242Taco Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243White Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 244Black Bean Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245Chuck-wagon Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246Curried Butternut-Shrimp Bisque . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247Delishus Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249Clam Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250

VegetablesZucchini Flats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 252Company Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253Garlic Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255Broccoli Stracotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256Dutch Oven Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257Scalloped Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 258Twice-Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259

2 Rustic Tomato-Basil Tart

3 Meatballs in Plum Sauce

4 Cheese Ball

5 Chicken Wingdings

6 Braised Chicken Wings

7 Croissant Chicken Roll-ups

8 Deviled Eggs

Appetizers2

Arrange tomato slices in a single layer on several layers of paper towels; sprin-kle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.

For CrustPreheat oven to 400º.

Place corn, juice and sour cream in a food processor or blender; process

until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal and 1/2 teaspoon

salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2

knives until mixture resembles coarse meal. Add corn mixture; stir until a soft

dough forms. Knead gently 3 or 4 times.

Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp sur-

face. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2

additional sheets of overlapping plastic wrap. Roll dough, still covered, into a

14-inch circle; place on a large baking sheet in freezer 10 minutes or until plas-

tic wrap can be easily removed. Line baking sheet with parchment paper;

sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap

from dough. Place dough, plastic wrap side up, on baking sheet. Remove top

sheets of plastic wrap.

For ToppingCombine 1/4 cup basil, cheese and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes.

Fold edges of dough toward center; press to seal (dough will only partially

cover tomatoes). Bake 35 minutes or until crust is brown; let stand 10 minutes.

Sprinkle with 1/4 cup basil and pepper.

1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices

1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices

1 1/2 teaspoons salt, divided1 cup fresh corn kernels (about 2 ears)1 tablespoon fresh lemon juice3 tablespoons fat-free sour cream1 1/2 cups flour1/4 cup yellow cornmeal1/4 cup chilled butter, cut into small

pieces1 tabelspoon yellow cornmeal1/2 cup thinly sliced fresh basil, divided1/3 cup (1 1/2 ounces) shredded fontina

cheese1 tablespoon chopped fresh oregano2 tablespoons flour1/4 teaspoon cracked black pepper

Makes 6 wedges

Rustic Tomato-Basil TartVicki found this recipe in Cooking Light magazine. It is perfect for summer dinners. You can use all red tomatoes if you can’t fine yellow. For the corn kernels, they are best scraped off of fresh corn. Pureed corn makes an especially tender crust but also makes the dough a bit sticky. Flour your hands to make kneading easier.

A layer of fontina cheese and a dusting of flour keep the juicy tomatoes from making the crust soggy. A second dusting between layers of tomatoes helps, too.

Appetizers 3

For MeatballHeat oven to 400º.

Blend all ingredients together and form small meatballs. Place meatballs

on cookie sheet and bake 15 minutes.

For SauceSimmer 2 or 3 minutes and pour over meatballs.

for meatball1 pound ground round1/2 cup bread crumbsSaltPepper1/2 cup chopped onions1/2 cup milk1 egg1/2 teaspoon Worcestershire sauce

for sauce5 ounces grape or plum jelly6 ounces Chili sauce

Makes 5 dozen small meat balls

Meat balls in Plum SauceGrammie made this appetizer for parties when she and Papa had their boat.

Appetizers4

Mix all ingredients together except cheddar cheese, smoked beef and wal-nuts. Then add cheddar cheese and smoked beef. Shape into a ball and roll in chopped walnuts.

I (8-ounce) package cream cheese2 tablespoons sour cream1 tablespoon minced onion1 teaspoon celery salt1 teaspoon garlic powder1 teaspoon AccentDash Worcestershire sauce8 ounces cheddar cheese, grated1 package smoked beef, chopped

Makes 1 cheese ball

Cheese BallGrammie made this appetizer for parties when she and Papa had their boat.

Appetizers 5

Combine all ingredients except chicken in a 2-quart saucepan; mix well. Bring to a boil and cook six minutes.

Cut wings in half. Place in heavy jelly roll pan or skillet. Pour sauce over

chicken, evenly coating well. Cover and refrigerate overnite.

Next day, bake chicken in oven at 400º for 45 to 50 minutes. Spoon sauce

over chicken occasionally till nice color. Put in chafing dish.

1/2 cup maple syrup1/2 cup catsup1/4 cup soy sauce2 teaspoons dry mustard1 teaspoon ginger1/4 teaspoon garlic powder2 1/2 pounds chicken wings (no tips)

Serves 6 to 8

Chicken WingdingsGrammie made this appetizer for parties when she and Papa had their boat.

Appetizers6

Heat oven to 400°.Combine all ingredients in medium-size skillet. Cover; heat to boiling. Sim-

mer 30 minutes. Uncover and simmer 15 minutes longer, basting frequently.

Bake 20 to 30 minutes. Serve hot or cold.

1/2 cup water1/4 cup soy sauce2 tablespoons brown sugar2 green onions, cut into 1-inch pieces1 teaspoon dry mustard10 chicken wings, separated at joints

Serves 8 to 10

Braised Chicken WingsWhile living in Fairview Heights, Mom’s Mia Maid class put together a cookbook. This recipe was Krista Dayley's contribution.

It can be served with sticky rice.

Appetizers 7

Pull apart croissants and roll out. Place nugget in middle. Top nugget with BBQ sauce and cheese. Roll up croissant. Follow package directions to cook.

Chicken nuggets, defrostedPillsbury croissant dough (in can)BBQ sauceMonterey Jack cheese

Makes one per croissant

Croissant Chicken Roll-upsMom made these frequently when we were kids in Illinois.

Appetizers8

Boil eggs. Cool. Peel and cut into halves, lengthwise. Reserve yolks in separate bowl. Mix to puree. Stir in mayonnaise, parsley,

mustard, vinegar, and relish.

Stuff eggs with mixture. Sprinkle with paprika.

8 hard boiled eggs, peeled6 to 8 tablespoons mayonnaise1/2 teaspoon parsley flakes1/8 teaspoon dry mustard1 teaspoon white vinegar1 tablespoon sweet pickle relish

Makes 8 deviled eggs

Deviled EggsMom

10 Red Punch

11 White Christmas Punch

12 Lemonade

13 Orange Julius

14 Spiced Apple Cider

15 Pomegranate Syrup

16 Hot Chocolate

Beverages10

Dissolve sugar in boiling water. Add JELL-O and dissolve. Add water, lemon-ade concentrate and raspberries. Before serving, add 7-UP.

6 cups sugar1 quart boiling water1 (6-ounce) package raspberry JELL-O5 quarts water2 cans lemonade concentrate3 (10-ounce) packages frozen raspber-

ries2 quarts 7-UP

Makes 2 gallons

Red PunchThis punch is a good winter wedding reception punch from Beryl Barrett.

Beverages 11

Combine diluted limeade with water and sugar. Stir until sugar dissolves. Freeze in one container until solid.

Two hours before serving, remove from freezer and allow to thaw. One

hour before serving, pour carbonated beverage over mix and allow to soften,

mashing occasionally with potato masher.

1 (6-ounce) can frozen limeade (diluted as directed)

8 cups water3 cups sugar2 quarts 7-UP or Sprite

Makes 1½ gallons (54 punch cups)

White Christmas PunchThis recipe is from Beryl Barrett.

Beverages12

Mix and add ice. Add lemon, oranges, limes and mints (if desired).5 quarts water3 cups sugar1 tablespoon lemon extract1 tablespoon citric acid (drug store)

Makes 2 gallons

LemonadeMary Lynne Morgan from Uncle Jabe Adams.

Beverages 13

Combine ingredients. Blend in blender. Pour into glasses. 1 cup milk1 (6-ounce) can orange juice concen-

trate1/2 cup sugar1/2 cup water1 teaspoon vanilla6 to 8 ice cubes

Serves 3 to 4

Orange JuliusThis was a Family Home Evening favorite in Illinois.

Beverages14

Mix ingredients in large pot and simmer two hours. Do not boil. Serve warm.1 gallon apple cider1 cup sugar12 whole cloves1/2 teaspoon salt4 cinnamon sticksOrange and lemon slices

Makes 1 gallon

Spiced Apple CiderMom makes this spiced apple cider every Christmas.

Beverages 15

Stir together the pomegranate juice, sugar and lemon juice in a 4-quart saucepan over medium heat. Cook, stirring occasionally, until sugar has com-pletely dissolved. Reduce heat to medium-low and cook until mixture has reduced to 1 1/2 cups, about 50 minutes. The mixture should be the consis-tency of syrup.

Remove syrup from heat and allow to cool in the saucepan for 30 minutes.

Transfer to a glass jar and allow to cool completely before covering.

Grenadine syrup can be stored in the refrigerator up to six months.

4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon

juice

Makes 1 1/2 cups

Pomegranate SyrupOtherwise known as granadine syrup!

Grenadine is a red syrup used as an ingredient in cocktails, both for its flavor and to give a pink tinge to mixed drinks. “Grenadines” are also made by mixing the syrup with cold water in a glass or pitcher, sometimes with ice. Grenadine syrup can be used to mix pink lemonade and Shirley Temple cocktails.

The name “grenadine” comes from the French word grenade meaning pomegran-ate, as grenadine was originally prepared from pomegranate juice and sugar.

Beverages16

Mix ingredients and place in plastic container or double plastic bags. Label mix Hot Chocolate.

Use 1/4 cup mix per 1 cup boiling water.

4 cups dry milk1 cup unsweetened cocoa2 cups sugar1/2 teaspoon salt1 teaspoon instant decaf coffee

(optional)

Makes 2o cups

Hot ChocolateMom

18 Whole Wheat Bread

19 Lion House Crescent Rolls

20 Jettie’s Featherweight Dumplings

21 Yorkshire Pudding

22 Pizza Dough

23 Refrigerator Potato Rolls

24 Scones

25 Vicki’s Dough

26 Cornbread

27 Flour Tortillas

28 Banana Bread

Breads18

In large bowl, sprinkle yeast into warm water. Add sugar to help yeast work faster. Let stand 10 to 15 minutes.

Combine hot tap water and 7 cups freshly ground whole wheat flour in

Bosch Magic Mixer bowl. (If tap water is not hot enough, heat in microwave till

hot but not boiling.) Using dough hooks, mix on low speed until blended

(about 30 seconds). Add salt, oil and honey. Continue to mix until well-

blended. Add 1 cup white flour to mixture. Add prepared yeast to mixture and

blend thoroughly.

Add 2 cups white flour to mixture. Add 2 cups whole wheat flour. Knead for

10 minutes on low speed or until dough begins to clean sides of bowl and is

the consistency of cookie dough. If not pulling away from sides, add more

flour (wheat or white). Dough should not be stiff or tough, nor should it be wet

that it falls when you form it—dough should stay when you form it, but not too

stiff.

Oil hands. Remove dough from mixer. Divide into 5 equal balls. Mold into

loaves on oiled counter. Put seam on bottom and pinch closed. Sides should

be perfectly round. If dough is not sealed well—with seam on bottom—then it

explodes and seam comes up on wrong place (side or top).

Place loaves in pans coated with shortening. Oil tops of loaves; cover with

damp cloth. Put on stove top and turn stove light on. Let rise 1/3 in bulk (about

15 to 20 minutes, but not longer)

Cook 3 loaves in one oven and 2 loaves in another (if all 5 are in the same

oven, they won’t turn out).

Bake at 350° for 33 to 35 minutes (tap tops of loaves to see if done).

Remove from pans. Put on rack to cool. Brush tops with butter.

2 tablespoons dry yeast1/2 cup warm water1 teaspoon sugar5 cups very hot tap water2 tablespoons salt2/3 cup canola oil2/3 cup honey3 cups white flour9 to 11 cups whole wheat flour

Makes 5 loaves

Whole Wheat BreadThis is mom's signature whole wheat bread. It is delicious fresh out of the oven with lots of butter!

The amount of flour varies with the protein content of the wheat and the humidity and moisture in the flour. A stickier dough results in moister bread. Mom makes her own wheat flour by grinding Spring Golden Wheat (not Winter Wheat). Spring Golden Wheat can be purchased at Kitchen Kneads.

Breads 19

Mix yeast and water; let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Place in greased bowl; cover and let rise till double in bulk.

Heat oven to 375°. Punch down; divide into thirds. Roll out one-third of

dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up

each piece into crescent. Place on greased baking sheet with point on bot-

tom. Repeat with remainder of dough. Brush tops with melted butter. Let rise

till double. Bake 15 to 17 minutes.

3 tablespoons yeast3 cups warm water1/2 cup sugar1/2 cup butter1 tablespoon salt1 egg1 cup nonfat dry milk7 1/2 to 9 cups flour

Makes 3 dozen

Lion House Crescent RollsDeonne Schrauth

Breads20

Mix together flour, baking powder and salt. Cut in shortening. Add egg and milk. Drop by tablespoons into soup or stew. Reduce heat and cook 15 min-utes, tightly covered.

2 cups sifted flour4 teaspoons baking powder1/2 teaspoon salt4 tablespoons shortening1 egg, well beaten3/4 cup milk

Makes 10

Jettie’s Featherweight DumplingsAunt Jettie

Breads 21

Heat oven to 425°. When roast is done, remove from oven and keep warm.

Mix dry ingredients. Add slightly beaten eggs, oil and milk; stir well. Pour into

dark drippings in roast pan. Baste immediately with drippings. Bake 30 minutes

or until cooked. Baste occasionally. Cut into squares and serve at once with

hot roast.

2 cups flour1 teaspoon salt3 eggs2 cups milk2 tablespoons oil2 teaspoons baking powder

Makes 12

Yorkshire PuddingFlorence Irene-Ruby Scarles Cameron

Breads22

In a medium bowl, stir together yeast, water and sugar. Let rest for five min-utes. Stir in salt and flour to make a dough. The less flour, the better.

Roll the dough into the shape of a pizza and place on a stone. Smother the

pizza with olive oil and cook for a few minutes.

Add toppings and place pizza directly on oven rack. Cook until crispy and

toppings are done.

2 teaspoons yeast

1 cup warm water (105°–115°)

3 cups all-purpose flour (less is better)1 tablespoon sugar1 teaspoon salt1 tablespoon extra virgin olive oil

Makes 1 crust

Pizza DoughJake & Angie have this down to a science!

The rising isn’t as important as the baking. Roll the dough out and smother it with olive oil. Cook the dough on a stone BEFORE adding the toppings. After the top-pings are added, throw the pizza right onto the rack so it becomes crispy.

Breads 23

Prepare mashed potatoes as package label directs for 1/2 cup, omitting salt and butter.

Pour warm water into large bowl (first rinse bowl in hot water). Water tem-

perature should be between 105º to 115º F. Sprinkle yeast over water. Add

sugar and salt, stirring with a wooden spoon until completely dissolved. Let

stand until mixture bubbles slightly.

Add eggs, soft butter, warm mashed potatoes and 3 cups flour. With por-

table mixer at high speed, beat just until smooth. Add 2 cups flour, beating

with a wooden spoon until flour is incorporated into the dough. Add remain-

ing 1 1/2 cups flour, mixing with hands, until dough is smooth and stiff. This

takes place of kneading to develop the gluten in the flour. Brush top of dough

with 1 tablespoon melted butter. Cover with waxed paper and dish towel. Let

rise in refrigerator for 2 hours or until double in bulk. Remove from refrigerator.

Punch down with fist, cover and refrigerate. Dough can be refrigerated for

1 to 3 days, punching down once a day. About 2 hours before serving,

remove dough from refrigerator. Shape.

To bake, cover with a towel; let rise in warm place (85º) until double in bulk

(about 1 hour). Preheat oven to 400º. Brush with butter or egg and seeds. Bake

12 minutes or until golden. Serve warm.

1/2 cup unseasoned, warm mashed potatoes or packaged instant mashed potatoes

1 1/2 cup warm water2 packages active dry yeast1/2 cup sugar1 tablespoon salt2 eggs1/2 cup butter or margarine, softened6 1/2 cups unsifted all-purpose flourMelted butter OR 1 egg, beaten with 2

tablespoons waterPoppy seeds or sesame seeds

Makes 36 rolls

Refrigerator Potato RollsMom got this recipe from Mary Eckley, who got it from the New McCall's Cookbook.

Breads24

Dissolve yeast in milk. Add water, sugar and salt. Melt butter into sauce. Add sauce to eggs. Mix in flour and knead. Let rise till double. Roll out and pat down to ½-inch thick. Deep fry and eat with honey butter, jam or sugar.

2 cups milk, scalded1 tablespoon yeast1/2 cup lukewarm water1 tablespoon sugar1 teaspoon salt1 cube butter, melted in milk3 eggs6 cups flour

Makes a ton

SconesJake & Angie

Breads 25

In small bowl, add yeast to warm water and let rise. In large bowl, beat together sugar, butter and salt. Then beat in eggs. Add yeast mixture to butter mixture. Mix in flour, knead 20 times and let rise.

For Cinnamon RollsMake 1/2 dough recipe. Roll dough into shape of rectangle (¼-inch thick). Cover surface with melted butter, cinnamon sugar and chopped walnuts. Roll, cut and bake at 425º for 10 to 12 minutes.

For Chicken Roll-upsIn medium bowl, mix together 8-ounces cream cheese, 3 shredded chicken breasts, dried onion flakes and garlic salt. Make 1/2 dough recipe and roll dough into circles the size of your hand. Place 1/4 cup of chicken mixture in center of dough. Fold in half moon and crimp edges. Bake at 350º until golden brown. Makes 12 chicken roll-ups.

1/2 cup sugar1/2 cup butter1 teaspoon salt3 eggs1 1/2 cups warm water2 tablespoons yeast6 to 7 cups flour

Makes enough rolls for the whole neighborhood

Vicki’s DoughVicki threw away all of her other dough recipes when she found this one (she has a habit of that...remember the chocolate pie recipe?). She uses this dough for dinner rolls, cinnamon rolls and chicken roll-ups.

Breads26

Heat oven to 350º.In a large bowl, stir together dry ingredients. In a separate bowl, combine

egg, buttermilk and melted butter. Add to dry ingredients; stir just until moist-

ened.

Pour batter into 9 x 13 baking dish, greased and floured. Bake 20–30 min-

utes.

1 cup butter4 eggs2 1/4 cups buttermilk3 cups flour1 1/2 cups cornmeal1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder1 cup sugar

Serves 12 to 16

CornbreadJanice. A richer alternative to Jiffy! You can use 1/2 cup of sugar instead of 1 cup.

Breads 27

Mix dry ingredients in a large bowl. Add shortening. Use a fork or a pastry cut-ter to cut in shortening. Or, just do it the old-fashioned way and use your hands (that works best!).

Add warm water a little at a time until dough is soft and not sticky. You do

not need very hot water.

Knead dough for a few minutes. Pull off pieces of dough to form about 12

small dough balls (or, you can make 6 thicker tortillas). Let rest for 10 minutes or

longer.

Roll out dough with a rolling pin. Dust each ball with a little flour just before

you roll them out. Lay the rolling pin in the center of the dough ball and roll up,

center and roll down. It is good to lift the dough and turn it. Again, rolling pin in

the center and roll. Roll them out fairly thin.

Lay tortilla on a hot plate. It takes just a few seconds to cook. Flip to the

other side. When done, they should have lots of nice brown speckles. Place in

a towel.

3 cups unbleached flour2 teaspoons baking powder1 teaspoon salt7 to 9 tablespoons vegetable shortening

or lardAbout 1 1/4 cups warm water

Makes 6 to 12 tortillas

Flour TortillasJanice found this recipe on the Internet when visiting Mom and Dad in Croatia (Sep-tember 2003). A little bit of American Mexico right there in Croatia.

Breads28

Heat oven to 350º.Cream together butter and sugar. Mix in egg and banana. Stir together

flour, baking powder, baking soda, salt and nuts. Add to creamed mixture

alternately with buttermilk. Stir until just blended.

Pour into greased and floured loaf pan (9x5x3 inches). Bake 65 minutes, or

until done. Cool in pan for about 5 minutes, then turn out on wire rack.

1/3 cup butter1/2 cup sugar1 egg, well-beaten1 cup mashed banana (about 3)2 cups flour2 1/2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1 cup chopped walnuts1/2 cup buttermilk

Makes 1 loaf

Banana BreadGrandma Betty

For the buttermilk, you can substitute 1 teaspoon lemon juice and adds milk to make 1/2 cup. She sometimes uses vinegar instead of lemon juice. The original recipe calls for 3/4 cup sugar (instead of 1/2 cup) and chocolate chips.

30 Egg-in-a-Cup

31 Peanut Butter on Toast

32 Blender Pancakes

33 Bran Muffins

34 Swedish Pancakes

35 Baked German Pancakes

36 Bisquick Biscuits

37 Coffee Cake

38 French Toast

39 Granola

40 Buttermilk Biscuits

41 Spicy Pumpkin Pancakes w/Maple-Pecan Syrup

42 Nutty Cold Oats

43 Oat & Applesauce Pancakes w/Best Syrup Ever

44 Flour Biscuits

45 Maple Almond Granola

Breakfast30

Tear pieces of bread into a cup. Stir in a soft-boiled egg. Salt and pepper to taste.

1 slice white bread1 soft-boiled eggSalt & pepper

Serves 1

Egg-in-a-CupPapa Bud's mom made this for him when he was sick. Mom made it for us when we were sick. It's one of Janice's favorites.

Breakfast 31

Burn toast in toaster. Spread peanut butter on toast. Add salt. ToastPeanut butter (Creamy or Crunchy)Salt

Makes burnt toast

Peanut Butter on ToastMom burned the toast every morning for breakfast on purpose–she liked the flavor of burnt toast. Unfortunately, we always smelled like burnt toast on the school bus.

Breakfast32

Mix wheat and 1 cup milk in blender on high for 2 full minutes. Add 1/2 cup milk and blend two more minutes. Add eggs, oil, salt and honey. Blend well. Just before cooking, add baking powder. Blend in gently just until mixed. Let batter rest 2 minutes before cooking.

1 cup whole wheat kernels1 cup + 1/2 cup milk3 egg whites (or 2 whole eggs)1/3 cup oil1 teaspoon salt1 tablespoon honey1 tablespoon Rumford baking powder

Serves 4 to 6

Blender PancakesMom‘s signature waffles and pancakes. She says they are ”yummy and healthy.”

Breakfast 33

Heat oven to 400°. In large bowl, add bran to milk. Let stand 5 minutes. In smaller bowl, cream

shortening with sugar. Add egg (well-beaten) and beat until smooth. Add to

bran mixture. Bake 25 to 30 minutes.

1 cup bran1 cup milk2 tablespoons shortening1/4 cup sugar1 egg1 cup sifted flour1 tablespoon baking powder1/4 teaspoon salt

Makes 12

Bran MuffinsThis is Grammie's recipe from the old Nabisco wheat bran cereal box.

Breakfast34

Combine flour, sugar and salt. In another bowl, add milk to slightly beaten eggs. Add egg mixture to flour mixture. Add butter and cinnamon. Fry on greased griddle, medium heat.

Variation 1Serve rolled up with syrup on top.

Variation 2Spread heated blueberry pie filling onto pancake and serve rolled up, sprin-kled with powdered sugar.

3 eggs2 cups milk1 cup flour2 tablespoons sugar1/2 teaspoon salt1 tablespoon melted butterDash of cinnamon

Serves 4 to 6

Swedish PancakesGrandma Soulsburg

Breakfast 35

Heat oven to 420°. Beat eggs, flour, sugar, milk and salt. Heat 9-inch frying pan with 1/2 stick of

butter; melt. Add batter and bake 7 minutes.

Reduce heat to 375°. Bake 8 minutes. Pancake should not be brown. Dot

with remaining butter. Dust with sugar, cinnamon and sprinkle with lemon

juice. Roll up and transfer to hot plate. Dust with powdered sugar. Serve at

once.

4 eggs4 tablespoons flour1 1/2 tablespoons sugar1/2 cup milkpinch of salt1/2 stick + 1/2 stick butter1/4 cup sugar1/4 teaspoon cinnamon1 lemon (juice only)Powdered sugar

Serves 6

Baked German PancakesGrandma Betty

Breakfast36

Heat oven to 450°. Stir ingredients until soft dough forms. Turn onto surface generously sprin-

kled with Bisquick. Knead 10 times. Roll ½-inch thick. Cut with 2½-inch cutter.

Place onto ungreased cookie sheet (Dad double-stacks them). Bake 8 to 10

minutes.

For Cheese-Garlic BiscuitsHeat oven to 450°.

In bowl, lightly mix together Bisquick, milk and cheese. Do not knead

dough. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes.

Mix together butter and garlic powder. Brush over warm biscuits.

These are similar to Red Lobster biscuits.

2 1/4 cups Bisquick2/3 cup milk

for cheese-garlic biscuits

2 cups Bisquick2/3 cup milk1/2 cup cheddar cheese, shredded2 tablespoons butter, melted1/8 teaspoon garlic powder

Makes 9 biscuits

Bisquick BiscuitsDad only cooks twice a year–April and October Conference sessions. The whole family loves waking up to the smell of these biscuits coming out of the oven on Sun-day morning. You can top them with butter & honey or jam.

Breakfast 37

Heat oven to 375°.Stir coffee cake ingredients until blended. Spread in one greased 9-inch

round or 8-inch square baking dish. Mix streusel topping ingredients; sprinkle

over batter. Bake 18 to 22 minutes or until golden brown.

for coffee cake2 cups Bisquick2/3 cup milk or water2 tablespoons granulated sugar1 egg

for streusel top-ping

1/3 cup Bisquick1/3 cup packed brown sugar1/2 teaspoon ground cinnamon2 tablespoons firm margarine or butter

Serves 8

Coffee CakeThis was a family favorite growing up.

Breakfast38

Beat eggs, milk, sugar and cinnamon with fork. Dip bread into mixture, coat-ing both sides. Cook on each side until golden brown.

2 eggs1/4 cup milk4 slices white bread1 tablespoon sugarCinnamon

Serves 2

French ToastEmily got this recipe in her Home Economics class at Central Davis Junior High (Utah).

Breakfast 39

Put oats in a huge bowl. Add any or all of the following ingredients: whole wheat flour, rye flour, corn meal and wheat germ.

In a separate bowl, combine oil, water, brown sugar, honey, vanilla or

almond, and salt. Add to dry mixture. Mix well. Let stand 30 minutes.

Spread in shallow pans. Bake in slow oven 250° about 1½ hours, stirring

every 15 minutes. Add coconut, nuts, and raisins or dates.

1 box (14 cups or 2 pounds) oats1 cup whole wheat flour1 cup rye flour1 cup cornmeal1 to 2 cups wheat germ1 cup oil1 cup water1 box dark brown sugar1/2 cup honey2 teaspoons vanilla or almond2 to 3 teaspoons salt1 to 2 cups coconut (add after cooking)1 to 2 cups nuts (add after cooking)1 to 2 cups raisins or chopped dates

(add after cooking)

Makes bunches

GranolaTerrie Martin

Breakfast40

2 cups flour1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/8 teaspoon garlic salt (optional)4 tablespoons butter, melted3/4 cup shredded cheese (optional)1 cup buttermilk

Makes 4 double-stacked biscuits

Heat oven to 400°. Mix dry ingredients. Add melted butter and mix with fingers until butter and

flour are crumbly. Add cheese (optional). Add buttermilk and stir just until

mixed (it should be very sticky and moist).

Knead 30 seconds on floured surface. Pat out to about 1/2- to 3/4-inch

thick. Cut biscuits with a glass...it should make about 8...and double-stack

onto ungreased baking sheet. (You can also drop them by spoonfuls onto the

baking sheet.)

Bake for about 15 minutes. Soooo good.

Buttermilk BiscuitsMom .. to be used if you don’t have Bisquick!

For a buttermilk substitute, stir together 1 cup whole milk plus 1 tablespoon white vinegar (or lemon juice); let sit for 5 minutes.

Breakfast 41

Prepare pancakes as usual. Top with maple-pecan syrup. for spicy pumpkin pancakes

2 1/3 cups Original Bisquick1/3 cup canned pumpkin1 1/4 cups milk2 eggs1/4 cup vegetable oil2 tablespoons sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger

for maple-pecan syrup

1 cup maple-flavored syrup1 tablespoon butter or margarine1/4 cup chopped pecans

Makes 10 large pancakes

Spicy Pumpkin Pancakes w/Maple-Pecan SyrupAngie made these for Grandma Betty’s 79th birthday...she brought them over for breakfast. They are incredible!

Breakfast42

Baby oatsWheat branBrown sugarMilkPecans, almonds, or walnuts

Makes 1 serving

In cereal bowl, add 2 parts baby oats to 1 part wheat bran. Add brown sugar to taste. Throw in nuts (amount to taste). Pour in cold milk. Stir and enjoy!

Nutty Cold OatsAngie invented this incredible version of cold oatmeal. She uses vanilla soy milk instead of cow milk. Grandma uses skim milk, Janice uses 2% milk.

Grandma started eating this for breakfast every day after she first tried it...she loved it. A few months later, during her regular health check-up, the doctors were very impressed with her nutrient levels and asked what her secret was. She said that she ate oatmeal every morning for breakfast!

Breakfast 43

For PancakesStir together the oats, flours and baking powder. Mix in milk and applesauce; blend well. Beat egg whites until soft peaks form; fold into batter. Spray a 12-inch skillet with nonstick cooking spray and place on stove over medium heat. Pour about 1/4 cup of batter per pancake; cook until surface is covered with bubbles, about 1 to 2 minutes. Turn and brown 1 to 2 minutes more.

For SyrupIn medium pan, combine all ingredients except vanilla; boil 7 minutes. Remove from heat and add vanilla.

for pancakes1 cup quick-cooking rolled oats1/4 cup whole wheat flour1/4 cup white flour1 tablespoon baking powder1 cup skim milk2 tablespoons applesauce4 egg whites

for syrup1/2 cup butter1 cup buttermilk1 cup sugar1/2 teaspoon baking soda2 tablespoons light karo syrup1 teaspoon vanilla

Makes 10 pancakes

Oat & Applesauce Pancakes w/Best Syrup EverKristin Hazen made these for Janice when she visited Kristin and Jared in their first home in Newport Beach, California (August 2005).

The pancakes are from the Lion House Cookbook. The syrup is a family recipe.

Breakfast44

2 cups flour1 tablespoon baking powder2 teaspoons sugar1/2 teaspoon cream of tartar1/4 teaspoon salt1 cube butter2/3 cup milk

Makes 8 to 10 biscuits

Heat oven to 450°. Mix together dry ingredients. Cut in butter till coarse crumbs. Add milk. Stir

with wooden spoon till moistened.

Press dough onto floured surface ½” thick. Cut out biscuits and place on

ungreased baking sheet. Bake 10 minutes.

Flour BiscuitsVicki makes these “every day”.

You can use this recipe on top of peach cobbler! Use a big old can of peaches from Sam’s. Mix in 1/4 cup brown sugar. Crumble biscuit stuff on top. Bake at 450 till light brown.

Breakfast 45

Heat oven to 325°. Combine oats, almonds, cinnamon and salt in a large bowl.

Combine water, oil sugar, syrup and honey in a small saucepan. Bring to a

boil. Pour over oat mixture. Toss.

Spread on a jelly pan coated with cooking spray. Bake 30 minutes, stirring

every 10 minutes.

Place granola in a large bowl; stir in dried fruit. Cool completely.

4 cups regular oats1/2 cup slivered almonds1 1/2 teaspoons cinnamon1/4 teaspoon salt1/3 cup water1/3 cup maple syrup1/3 cup honey2 tablespoons brown sugar2 tablespoons canola oilCooking spray2 cups dried fruit (apricots, dates, raisins,

craisins)

Makes 6 cups

Maple Almond GranolaAngie

Breakfast46

48 Carrot Cake

49 Poppy Seed Cake

50 Better-Than-Texas Cake

51 Mud Puddle Cake

52 Fool Proof Chocolate Cake

53 Depression Cake

54 Swirl Cake

55 JELL-O Cake

56 Icing for Spice Cake

57 Yellow Cake

58 Blueberry-Pumpkin Pound Cake

Cakes48

Heat oven to 350°.Grease and flour 13x9-inch rectangular pan. Measure dry ingredients. Add

oil, eggs (one at a time) and vanilla. Beat well. Add nuts and carrots. Mix well.

For Cream Cheese FrostingMix ingredients together in a bowl and beat well. Frost after cake has cooled.

2 cups flour2 cups sugar2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt1 1/4 teaspoon cinnamon1 1/2 cups Crisco oil4 eggs (room temperature)1 teaspoon vanilla1 cup walnuts, finely chopped3 cups carrots, finely grated

for cream cheese frosting

1 (8-ounce) package cream cheese1/2 cup butter1 box powdered sugar2 teaspoons vanilla1 to 2 teaspoons milk for spreading con-

sistency

Serves 12

Carrot CakeMom received this recipe from Pam Williams in Alamagordo.

Cakes 49

Heat oven to 350°. Grease bundt pan with butter. Sprinkle with granulated sugar. Combine all

ingredients and mix at medium speed for 3 minutes. Bake 45 to 50 minutes.

Cool 15 minutes before removing from pan.

1 package Duncan Hines Butter Golden Cake

4 eggs1/3 cup oil1 tablespoon vanilla2 tablespoons poppy seeds1 box instant vanilla pudding (small)1 cup water

Serves 16 to 20

Poppy Seed CakeMom got this recipe from Bonnie Austin, the 23-year-old Relief Society President in Kansas City, Missouri.

Cakes50

Bake cake as directed. Cool 5 minutes. Cut cake with knife. Be merciless…it should be shredded. Pour sweetened condensed milk and caramel topping over top. Set aside, allowing liquids to soak into cake for several minutes. Top with Cool Whip and crushed Heath or Skor bars (frozen).

1 package Devil's Food cake mix1 can sweetened-condensed milk1 jar caramel topping1 tub Cool Whip3 Heath or Skor bars

Serves 12 unless you're really craving…

Better-Than-Texas CakeJanice got this recipe from Kelly Beynon Casperson, a roommate at Utah State Uni-versity. In her apartment of six girls, they spent many nights sitting around the table talking, savoring this rich dessert. It's great for breakfast, too.

Cakes 51

Mix cake according to directions. Pour batter into a 13x9-inch rectangular pan.

In a separate bowl, mix together cream cheese, egg, sugar and choco-

late chips. Spoon mixture on top of the cake batter. Bake according to direc-

tions on cake box. Allow to cool; spread with cream cheese frosting.

Cream cheese/chocolate chips mixture = rain drops

Cake batter = mud

Rain drops + mud = mud puddles

1 box Betty Crocker Super Moist Devil's Food cake mix

1 (8-ounce) package soft cream cheese1 egg2/3 cup sugar6-ounces Hershey's chocolate chips1 tub Betty Crocker sour cream choco-

late frosting

Serves 12 to 16

Mud Puddle CakeHow did this recipe come about? Vicki used to have a fabulous recipe for a choco-late pie. Though simple to make, the pie was decadent. Vicki made the pie for her girlfriends, most of whom are self-proclaimed gourmet chefs. When they tasted Vicki‘s pie, they raved. However, when Vicki told them how simple it was to make, they scoffed, and Vicki discarded the recipe.

Janice called Vicki several months after first tasting the pie and asked for the recipe. But, Vicki had thrown the recipe away! Janice scoured the Internet for the recipe without any luck. However, during her search, she ran across this recipe, which seemed to satisfy her chocolate craving. It is best the next day when the chocolate chips have cooled.

Cakes52

Heat oven to 350°. In bowl, mix oil, sour milk and egg. Add hot water and vanilla. Sift dry ingre-

dients and add to liquid mixture; mix. Bake 30 minutes in 7x11x1½-inch pan.

1/2 cup Wesson oil1/2 cup sour milk1 egg, unbeaten1/2 cup hot water1 teaspoon vanilla1 1/2 cups flour1/2 cup cocoa1 cup sugar1/2 teaspoon salt1 teaspoon baking soda

Serves 8 to 10

Fool Proof Chocolate CakeGrandma Vicki

Cakes 53

Boil sugar, water, raisins, nuts, shortening, spices and salt together for 2 min-utes; cool. Add flour and soda (sifted together). BEAT WELL. Bake in a greased loaf pan about 45 minutes in moderate oven.

1 cup brown sugar1 cup raisins1/2 teaspoon nutmeg1/2 teaspoon cinnamon1/4 teaspoon cloves1/4 teaspoon allspice1/4 teaspoon ginger1 teaspoon salt1/2 cup chopped nuts1 1/2 cups water1/3 cup shortening2 cups flour1 teaspoon soda1/2 teaspoon vanilla1/2 teaspoon lemon

Serves 10

Depression CakeGrandma Polly

Cakes54

Heat oven to 350°. In bowl, beat cake mix, butter, eggs, vanilla, pudding and sour cream for

10 minutes, scraping batter from sides frequently. Stir in nuts. Combine brown

sugar and cinnamon.

Pour half of the batter into a greased and floured bundt or tube pan. Sprin-

kle 1/2 the brown sugar mixture into a little ditch in the center of the batter.

Add remaining batter, ditch and add brown sugar. Swirl the brown sugar mix-

ture into cake batter with a knife.

Bake 1 hour. Let stand 20 minutes. Remove from pan. Dust with powdered

sugar. Serve with vanilla ice cream.

1 package yellow cake mix1/2 cup soft butter or margarine4 eggs1 teaspoon vanilla1 (3½-ounce) package instant vanilla

pudding1 cup sour cream1 cup chopped nuts1/2 cup brown sugar1 1/2 teaspoons cinnamon

Serves 12

Swirl CakeJanice

Cakes 55

Prepare cake mix as directed on package. Pour batter into 2 (8-inch or 9-inch) round pans. Bake as directed. Remove from pans; cool completely.

Place cake layers, top sides up, back in the 2 clean pans; prick each layer

with utility fork at ½-inch intervals. In bowl, pour 1 cup boiling water over rasp-

berry JELL-O; stir until dissolved. Spoon raspberry JELL-O over one cake layer.

Repeat with lime JELL-O. Refrigerate 3 to 4 hours.

Dip raspberry layer pan into warm water 10 seconds. Invert onto plate,

gently shaking to loosen. Spread 1 cup whipped topping over top. Dip lime

layer pan into warm water 10 seconds. Invert onto raspberry layer, gently

shaking to loosen. Frost with remaining topping. Refrigerate. Garnish with flat-

tened gumdrops, cut to resemble holly.

1 package Supermoist white cake mix1 (3-ounce) package raspberry gelatin1 (3-ounce) package lime gelatin2 cups boiling water1 (8-ounce) container Cool Whip

Serves 10 to 12

JELL-O CakeThis is a birthday favorite. Papa liked it so much that he asked for a second piece. It made his blood sugar skyrocket and he couldn't sit still.

Cakes56

Turn oven on to broil. Beat together all ingredients and spread on top of a spice cake. Broil in oven until crisp.

1/2 cup packed brown sugar4 tablespoons butter2 tablespoons milk1 cup coconut, shredded

Serves 6 to 8

Icing for Spice CakeMom puts this icing on spice cake and broils it in the oven until crisp.

Cakes 57

Prepare two yellow cakes. Put the entire batter for one cake mix in one 9-inch pan, and the entire batter for the other cake mix in another 9-inch pan. Bake and cool, as usual. Ready each cooled cake to make a double-layer cake.

Mix together all frosting ingredients except milk. Add about one table-

spoon of milk and mix 3 minutes. Repeat until frosting is the right consistency.

Add milk very sparingly, beating 3 minutes in between each. It will get real

creamy. Don’t add too much milk.

for cake2 boxes Duncan Hines yellow cake mix

for frosting2 boxes powdered sugar1 cube butter, softened1 1/2 cups Hershey’s cocoa (if you want

it darker, add more)1 tablespoon vanillaPinch of salt1 egg whiteMilk

Makes 1 2-layer cake

Yellow CakeGrammie

Use deep, 9” round pans for the cake. Make sure they are deep enough, because the recipe requires one cake mix for each pan. For the cake mix, use Dun-can Hines yellow cake mix (no need to alter for two-layer cake). Grammie prefers Duncan Hines over Pillsbury.

According to Grammie...”Uncle Gary just loves that frosting. The egg white really makes a difference to the texture of the frosting. Papa gave me that secret...that’s what they did in the bakery when he worked there. He was a baker when he was 19 years old. And I often wondered, when I would make a frosting, and he would say put an egg white in it. And I don’t know it just does something nice to the frosting. Just put it in...don’t beat it first. Put powdered sugar in, and butter. I put a good amount of butter in it. Just a dash of salt is all. Nothing like a teaspoon or half a teaspoon. Sometimes people call it a pinch, and sometimes they call it a dash. And then the egg white. and then very little milk. I let the mixer keep going and then I stop it to see how the consistency is. If you put too much milk in it, it will bleed on you, meaning it gets too soft and it will run. So you have to make it kind of stiff.”

Cakes58

For CakeHeat oven to 325º.

Coat a 10-inch tube pan with cooking spray; dust with 2 teaspoons flour.

Set aside.

Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.

Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a

whisk. Place butter in a large bowl; beat with a mixer at medium speed 1

minute or until fluffy. Gradually add granulated and brown sugars and 1 tea-

spoon vanilla, beating until light and fluffy (about 3 minutes). Add eggs, 1 at a

time, beating well after each addition. Add pumpkin and sour cream, and

beat well. Beating at low speed, add flour mixture and milk alternatively to

butter mixture, beginning and ending with flour mixture. Fold in blueberries.

Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until a

wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a

wire rack. Place a wire rack upside down on top of cake; invert onto rack.

Cool completely.

For GlazeCombine powdered sugar and remaining ingredients, stirring until well blended; drizzle over the cooled cake.

for cake3 cups plus 2 teaspoons all-purpose flour4 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon ground cloves3/4 cup butter, softened1 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla extract3 large eggs1 1/3 cups canned pumpkin1/3 cup fat-free sour cream1/2 cup half n’ half (or milk)2 cups fresh or frozen wild blueberries

for glaze1 cup sifted powdered sugar1 tablespoon canned pumpkin2 1/4 teaspoons half n’ half (or milk)1/4 teaspoon vanilla extract

Makes 16 servings

Blueberry-Pumpkin Pound CakeTaken from Cooking Light magazine, July 2004 edition.

This cake was adapted from Debra Ayer’s original recipe, which earned a blue rib-bon at the Machias Blueberry Festival in 1999. Frozen blueberries tint the batter pur-ple, so first defrost, then drain them well!.

I think it would be fun to add Ghirardelli double-chocolate chips along with the blueberries or instead of the blueberries, but I haven’t tried it yet. If you try it, let me know how it turns out!

60 Macaroni-n-Cheese

61 Tuna Casserole

62 Polenta & Sausage Casserole

Casseroles60

Heat oven to 400°.Cook macaroni following package directions. Grease 1½-quart casserole

dish. Mince onion and sauté in butter until onion is soft and clear. Add flour,

dry mustard, salt and pepper to create paste. Add milk, stirring constantly until

mixture is smooth and hot. Add cheddar cheese and cheese powder to

sauce. Stir until cheese is melted. Drain cooked macaroni and put into casse-

role dish. Pour cheese sauce over top and gently stir. Grate additional cheese

on top and sprinkle with bread crumbs. Bake 20 minutes, uncovered.

2 cups elbow macaroni (or spirals)1/2 small onion, chopped2 tablespoons butter or margarine1 tablespoon flour1/4 teaspoon dry mustard3/4 teaspoon saltDash of pepper2 cups milk (canned mixed with half

water or whole)1/2 cup cheddar cheese, gratedPowdered cheddar cheese (optional for

cheesier flavor)Bread crumbs (optional)

Serves 4

Macaroni-n-CheeseThis recipe is from Mom and is one of Papa Fred's favorite dinners.

Casseroles 61

Heat oven to 350°.Cook macaroni about 10 minutes in boiling water. Drain and rinse in hot

water. Add 2 cans tuna and oil from only one can to drained macaroni. Stir in

peas. Add cheese, stir. Add grated cheese on top. Bake 15 minutes. Serve.

2 cups dry elbow macaroni2 cans tuna with oil1 cup frozen peas2 cups grated cheddar cheese

Serves 4

Tuna CasseroleMom

Casseroles62

Heat oven to 350°. Grease 9x13 rectangular baking dish.Bring water and broth to boil in saucepan over medium heat. Slowly add

cornmeal; stir 2 minutes. Add Parmesan cheese and butter. Remove from

saucepan.

Flatten half of polenta in dish. Layer with half of roasted tomato sauce.

Layer with half of Fontina cheese. Layer with remaining polenta. (It is difficult

to flatten polenta over sauce and cheese. It may help to flatten the polenta

into small “pancakes” and place them in the dish.) Layer with remaining

sauce.

Bake 15 minutes. Remove from oven and top with remaining Fontina

cheese. Return to oven; bake 20 minutes or until cheese is bubbly.

Roasted Tomato Sauce (page 205)2 cups cornmeal2 1/4 cups water2 cups chicken broth1/2 cup Parmesan cheese, shredded1 pound Fontina cheese, shredded1 tablespoon butter

Serves 8 to 10

Polenta & Sausage CasserolePatrice Paoletti, friend of Janice from Navitaire. Her grandmother is from Italy and taught her many fabulous Italian recipes.

64 Oatmeal Cookies

65 Shortbread Cookies

66 Sugar Cookies

67 Peanut Butter Cookies

68 Soft Sugar Cookies

69 Chewy Chocolate Cookies

70 Pumpkin Chocolate Chip Cookies

71 Mexican Wedding Cookies

72 Snickerdoodles

Cookies64

Heat oven to 350°.Cream shortening, brown sugar and white sugar. Add egg, water and

vanilla; beat well. Combine dry ingredients and add to creamed mixture.

Drop onto greased cookie sheet. Bake 12 to 15 minutes.

For Chocolate Chip Oatmeal CookiesUse butter-flavored Crisco and add chocolate chips.

3/4 cup shortening1 cup brown sugar1/2 cup sugar1 egg1/4 cup water1 teaspoon vanilla1 cup flour1/2 teaspoon salt1/2 teaspoon soda3 cups oats (regular or quick)

Makes 2½ dozen

Oatmeal CookiesMom's signature oatmeal cookies. They are good with whole wheat flour.

Cookies 65

Heat oven to 350°.Cream together all ingredients. Roll into small balls and place on

ungreased cookie sheet. Flatten with glass dipped in sugar. Bake 20 minutes.

Should not be brown, but should be cooked thru.

2 cubes butter2 cups flour1/2 cup sugar1 teaspoon vanilla3/4 cup chopped walnuts

Makes 3 1/2 dozen

Short bread CookiesMom worked at the Department of Mental Hygiene when she was first married. She got this recipe from Connie, a co-worker, who baked every evening and brought the food the next day.

Cookies66

Heat oven to 350°.Combine and cream butter and sugar. Add egg and vanilla, and then

cream again. Stir in flour, soda and salt. Chill in refrigerator for 30 minutes.

Roll out on floured surface and cut with cookie shapes. Bake 8 to 10 min-

utes on ungreased cookie sheet.

1 stick butter1 cup sugar1 egg1 teaspoon vanilla2 to 2 1/4 cups flour1 teaspoon soda1/2 teaspoon salt

Makes 2 dozen

Sugar CookiesMom's fabulous sugar cookie recipe. You can also use this recipe for fruit pizza.

Cookies 67

Heat oven to 400°.Cream butter, peanut butter, brown sugar and sugar. Add egg and

vanilla; mix well. Combine flour, baking soda and salt; add to creamed mix-

ture. Roll dough in ball, roll in sugar and place on ungreased cookie sheet.

Press with fork to make criss-cross. Bake 12 to 15 minutes.

1 stick butter1/2 cup crunchy peanut butter1/2 cup sugar1/2 cup brown sugar1 egg1 teaspoon vanilla1 1/4 cups flour3/4 teaspoon baking soda1/2 teaspoon salt

Makes 2 dozen

Peanut Butter CookiesThese cookies taste best with real butter (rather than margarine). Keith was repulsed by peanut butter cookies all his life until he tasted these…

Cookies68

Heat oven to 350°.Cream together butter and sugar. Add eggs and beat well. Add sour

cream and vanilla. Sift together dry ingredients and add to creamed mixture.

Set in refrigerator for 30 minutes.

Roll on floured surface to 3/4-inch thickness. Cut out cookies. Place on but-

tered cookie sheet. Bake 12 to 15 minutes.

Ice with favorite frosting or sprinkle with nutmeg and sugar before baking.

1 cup butter or margarine2 cups sugar2 eggs1 cup sour cream or buttermilk1 teaspoon vanilla1/2 teaspoon baking soda4 teaspoons baking powder1/2 teaspoon salt4 1/2 cups flour

Makes 2 dozen

Soft Sugar CookiesMom got this recipe from Steve and Adell Lovell, a senior missionary couple in Croatia. The sour cream makes them so soft and delicious!

Cookies 69

Heat oven to 350°.In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs

and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually

blend into creamed mixture. Stir in peanut butter OR chocolate chips. Drop by

teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes.

1 1/4 cups butter or margarine, softened2 cups sugar2 eggs2 teaspoons vanilla extract2 cups all-purpose flour3/4 cup Hershey's cocoa1 teaspoon baking soda1/2 teaspoon salt2 cups (12-ounce package) Reese's

peanut butter chips OR 2 cups (12-ounce package) Hershey's

semi-sweet chocolate chips

Makes 4½ dozen

Chewy Chocolate CookiesMom used to make these in O'Fallon. They are delicious with Reese's peanut butter chips.

Cookies70

Heat oven to 350°.Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir

together flour, baking powder, ground cinnamon and salt. Dissolve baking

soda with milk; stir into flour mixture. Add flour mixture to pumpkin mixture; mix

well. Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet. Bake 10 minutes or until lightly

brown and firm.

1 cup canned pumpkin1 cup white sugar1/2 cup vegetable oil1 egg2 cups flour2 teaspoons baking powder2 teaspoons ground cinnamon1/2 teaspoon salt1 teaspoon baking soda1 teaspoon milk1 tablespoon vanilla extract2 cups semi-sweet chocolate chips1/2 cup chopped walnuts (optional)

Makes 3 dozen

Pumpkin Chocolate Chip CookiesJanice found this recipe online when she needed to make pumpkin chocolate chip cookies for Sam Kem and Brady Jones. My fingers hurt.

Cookies 71

Heat oven to 350°.Mix sugar and butter until soft and fluffy. Add flour, vanilla and nuts. Chill for

30 minutes.

Shape into 1-inch ball and place on ungreased cookie sheet. Bake until

done, about 8 to 10 minutes. Sprinkle cookies with powdered sugar immedi-

ately after removing from oven.

After cooled, roll cookies in powdered sugar.

1 cup butter2 cups flour, sifted2 teaspoons vanilla1/2 cup sugar3/4 cup chopped walnutsPowdered sugar

Makes 3 dozen

Mexican Wedding CookiesNicole Stout (Janice’s roommate in SLC). AKA Swedish Snowballs

Cookies72

Heat oven to 400°.Beat together margarine and sugar till fluffy. Beat in egg. In a separate

bowl, combine flour, salt, baking soda and cream of tartar. Add flour mixture

to margarine mixture.

Stir together cinnamon and sugar. Roll dough into little balls, then roll into

cinnamon sugar. No need to smash the cookies flat.

Bake 8 minutes.

1/2 cup margarine3/4 cup sugar1 egg1 teaspoon cream of tartar1 1/2 cups flour1 dash salt1/2 teaspoon baking soda1 tablespoon cinnamon1 teaspoon sugar

Makes 3 dozen

SnickerdoodlesVicki Christensen

74 Gingerbread House Icing

75 Play Dough

76 Bubbles

Crafts74

Combine ingredients in bowl and beat with mixer for 7 to 10 minutes until slightly stiff.

For the gingerbread houses, you can use gummy bears, marshmallows,

Neccos, red hots, jelly beans, baking M&Ms, pretzels, string licorice, and other

treats.

3 egg whites, room temperature1 pound powdered sugar1 teaspoon vanilla1/2 teaspoon cream of tartar

Gingerbread House IcingJanice

Crafts 75

Mix ingredients in saucepan. Cook over slow heat until sticks together, stirring constantly.

salt version1 cup flour1 cup water1/2 cup salt1 tablespoon vegetable oil2 teaspoons cream of tartar

kool-aid version2 1/2 cups flour1/2 cup salt2 packages kool-aid3 tablespoons oil2 cups boiling water

Play DoughWe always had this homemade play dough as kids.

The kool-aid version is better smelling and softer. This is the recipe Janice used in nursery.

Crafts76

Stir together ingredients.1 cup warm water4 tablespoons liquid detergentFew drop vegetable oil

BubblesMom

78 Karmel Korn

79 Mint Brownies for Baby Showers

80 Pumpkin Roll

81 Plum Tart

82 Cinnamon Rolls

83 Peanut Brittle

84 Peach Cobbler

85 Fruit Pizza

86 Pumpkin Pie Squares

87 Griswold Patty Iron Cakes

88 Butterscotch Pull-Aparts

89 Eclairs

90 Cheesecake Supreme

91 Lemon Squares

92 Lemon Cheesecake

93 Vanilla Ice Cream

94 Peach Cobbler

95 Apple Crisp

96 Baklava

Desserts78

Combine sugar, butter, syrup and salt. Microwave 2 minutes on high power. Cook and stir 2 more minutes on 50% power. Add soda and stir until foamy. Pour over popcorn and stir well. Microwave 3 minutes on 70%, stirring every minute. Spread on cookie sheet to cool. Store airtight.

8 cups popped corn1/2 cup dark brown sugar, packed1/4 cup butter2 tablespoons white corn syrup1/4 teaspoon salt1/4 teaspoon soda

Makes 8 cups

Karmel KornGrammie found this recipe in a microwave cooking class.

Desserts 79

Mint Brownies for Baby Showers

For BrownieHeat oven to 325°.

In large bowl, cream together sugar and butter until fluffy. Beat in eggs

until well-blended. Then add melted chocolate. Mix dry ingredients and add

to creamed mixture along with vanilla. Spread in a greased 13x9-inch rectan-

gular pan and bake 30 to 35 minutes or until no imprint is left when touched.

Do not overbake.

For Mint FrostingMix mint frosting ingredients until creamy and spread on brownie. Refrigerate one hour.

For Glazed ToppingCombine butter and chocolate chips in top of double broiler. Add vanilla and blend thoroughly. Pour gently over pink or blue frosting and spread by tipping pan. Refrigerate.

for brownie2 cups sugar1 cup butter, softened4 eggs4 squares unsweetened chocolate,

melted and slightly cooled2 1/2 cups flour1/4 teaspoon salt1/4 teaspoon baking powder2 teaspoons vanilla

for mint frosting4 tablespoons butter, softened2 tablespoons evaporated milk2 cups powdered sugar1/2 teaspoon peppermint extractFew drops pink or blue food coloring(double the frosting)

for glazed top-ping

6 tablespoons butter1 cup semi-sweet chocolate chips2 teaspoons vanilla

Makes 20 brownies

Courtney Zwick had these brownies at the baby shower of her first baby, Taylor. Then, Janice made them for Julie Tucker's first baby, Olivia.

You can make the icing blue or pink, or any other color.

Desserts80

Heat oven to 350º.Cream together eggs and sugar. In another bowl, mix together flour, cin-

namon, nutmeg, baking powder, ginger and salt with a wire whisk. Add to

egg mixture. Add canned pumpkin and beat all together.

Line greased cookie sheet with greased waxed paper. Leave paper hang-

ing over edges for handles. Pour in mixture (beat, pound, sift) until even.

Bake 15 to 20 minutes. Roll is done when you push down on it and it acts

like a sponge.

Spread a clean dish towel on the table and sprinkle with powdered sugar.

Lift the paper by the handles and flip onto the towel. Peel off the paper. Roll

into towel and cool for a couple of hours (or whenever cool). Take out and

unroll. Spread cream cheese mixture onto roll. Sprinkle on nuts (optional). Roll

up tightly and slice.

for pumpkin roll3 eggs1 cup sugar3/4 cup flour2 teaspoons cinnamon1/2 teaspoon nutmeg1 teaspoon baking powder1 teaspoon ginger1/2 teaspoon salt2/3 cup canned pumpkin

for cream cheese spread

6 ounces cream cheese3 teaspoons butter or margarine1 cup powdered sugar1/2 teaspoon vanilla

Serves 8 to 10

Pumpkin RollChristy Gonzalez

Desserts 81

Plum Tart

Heat oven to 375°.Set a 4½x14-inch bottomless tart form on a parchment-lined baking sheet.

Roll out pastry to 1/8-inch thick, it should be about 3 inches longer and wider

than tart form. Roll pastry onto pin and unroll over form; let extra dough hand

over the edge. Fit dough into form.

Crumble almond paste evenly over pastry and sprinkle flour evenly on top.

Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle

with sugar. Fold sides of pastry over plums and tear to create a 1-inch free-

form edge. Chill 10 to 15 minutes. Brush pastry with egg wash. Bake until crust is

golden brown and fruit is bubbling, about 35 minutes.

Meanwhile, heat jam and 2 tablespoons water in a small saucepan over

medium heat. Remove from heat and strain if necessary, discarding fruit sol-

ids. Brush warm glaze over fruit. Cool slightly. Remove tart form and serve.

For Pate SucreeIn a bowl, stir together flour, sugar and salt. Add the butter and blend the mix-ture until it resembles coarse meal. Add the yolk mixture. Toss until liquid is incorporated. Form the dough into a ball. Dust with flour and chill, wrapped in plastic wrap for 1 hour.

Pate Sucree, chilled 3 tablespoons almond paste (about 3

ounces) 1 tablespoon flour 1 1/4 pounds Santa Rosa plums (4 or 5),

pitted and sliced into ¼-inch thick wedges

2 teaspoons sugar 1 large egg yolk, beaten, with 1 table-

spoon heavy cream (for egg wash)1/4 cup plum or red-currant jam

for pate sucree1 1/3 cups flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup unsalted butter, cold, cut into

bits 1 large egg yolk, beaten with 1 1/2

tablespoons ice water

Makes 1 14-inch tart

Angie got this recipe from Martha Stewart.

Desserts82

Heat oven to 425°.In large bowl, mix 1/3 cup sugar, yeast and oil with warm water until dis-

solved. Cover and let stand in warm place 15 minutes.

Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to

yeast mixture to make soft dough. Knead dough 5 minutes on lightly floured

surface. Roll into rectangular shape about 1/4-inch thick.

Brush dough with melted butter. Combine cinnamon and sugar, sprinkle

over dough, then sprinkle on nuts. Carefully roll up dough and cut 1-inch slices

with string or knife. Place in ungreased rectangular pan. Let rolls rest 10 min-

utes.

Bake 10 to 15 minutes or until golden brown. Frost with sugar glaze while

warm.

For Sugar GlazeMix ingredients until well blended. Drizzle over rolls.

1/3 cup sugar3 tablespoons yeast1/2 cup oil1 1/4 cups warm water2 beaten eggs1 1/2 teaspoons salt5 1/4 cups sifted flour1/4 cup melted butter1 1/2 tablespoons cinnamon1/2 cup sugar1/2 cup chopped nuts

for sugar glaze2 cups powdered sugar1/4 cup milk1 teaspoon butter

Makes 1½ dozen

Cinnamon RollsWe usually make these on Sundays. Mom found this recipe in the Church magazine “The Friend” (January 1984 issue).

Desserts 83

Peanut Britt le

Combine sugar, water, karo syrup and salt. Bring to a boil. Add peanuts and stir constantly till peanuts are roasted and mixture is a

deep golden color, about 20 minutes. Remove from heat and add butter and

baking soda. Stir till combined.

Spread on a sheet of parchment paper and let cool.

1 pound (12 ounces) sugar1 pound (14 ounces) raw peanuts16 ounces karo syrup8 ounces water1 teaspoon salt2 ounces butter3 teaspoons baking soda

Makes 6 servings

Anna, roommate of Janice in SLC.Anna is a professional chef at Snowbird ski resort. She created this peanut brit-

tle recipe, which tastes just like the See’s version–it is soft and peanutty. She says the secret is to boil it at least 20 minutes, so that the peanuts are roasted..

Desserts84

Heat oven to 350°.Melt butter in bottom of Dutch Oven or 9x13 baking dish. Mix dry ingredi-

ents except cinnamon sugar and put over butter.

Cut peaches into pieces and add cinnamon sugar to taste. Pour peaches

over mixture in pan.

Bake 1 hour.

1/2 cup butter2 cups flour1 1/2 cups sugar1 tablespoon baking powder1 1/2 cups milk3 to 4 cans of peaches, drainedCinnamon sugar

serves 12

Peach CobblerMom

Vicki’s recipe for Peach Cobbler is in the Breakfast section under Flour Biscuits..

Desserts 85

Fruit Pizza

Spread Sugar Cookie dough onto pizza pan or cookie sheet with lip and bake according to directions.

For SpreadMix "spread" ingredients and spread onto cooled crust. Slice assorted fruit and arrange, overlapping.

For GlazeMix "glaze" ingredients together in pan and stir until boiling. When thick, pour over fruit on pizza. Place in refrigerator until ready to serve.

Sugar Cookie dough (page 66)

for spread1 (8-ounce) package cream cheese1/2 cup powdered sugar1 teaspoon vanilla

for glaze1 cup orange juice1/4 cup lemon juice1 cup sugarDash salt3 tablespoons corn starch

canned/drained/fresh/frozen fruit

KiwisStrawberriesBlueberriesPineappleMandarin orangesOrangesPeachesGrapesCherriesEtc.

Serves 10 to 12

Mom learned how to make regular pizza from her visiting teachers in Alamagordo. Huh?

Desserts86

For CrustHeat oven to 350°.

Combine flour, rolled oats and brown sugar with butter. Put in mixing bowl

and blend with electric mixer at low speed until crumbly. Press into the bottom

of an ungreased 9x13” pan.

Bake 15 to 20 minutes.

For PumpkinCombine pumpkin, evaporated milk, eggs, sugar, salt and spces in mixing bowl; mix well. Pour over baked bottom and bake 20 minutes more.

Combine pecans, brown sugar and butter. Sprinkle over pumpkin mixture.

Put back in oven for 15 to 20 minutes or until set.

Cool and cutinto squares.

for crust1 cup sifted flour1/2 cup quick oats1/2 cup brown sugar, firmly packed1/2 cup butter

for pumpkin1 can pumpkin (2 cups)12 1/2-ounce can evaporated milk2 eggs3/4 cup sugar1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/2 cup pecans1/2 cup brown sugar, firmly packed2 tablespoons butter

Serves 12

Pumpkin Pie SquaresMom

Desserts 87

Griswold Patty Iron Cakes

Beat eggs slightly. Add sugar, salt, milk and stir in flour gradually and beat until smooth. Bake in deep hot fat. (Put iron in hot fat before you put it in batter.)

2 eggs1/4 teaspoon salt1 teaspoon sugar1 cup milk1 cup flour

Makes 60

Grandma Soulsburg. Grandma Betty has the iron for these cakes.

Desserts88

Heat oven to 350°. Arrange 24 rolls in greased bundt pan. Sprinkle butterscotch pudding over

rolls. In saucepan, melt 2 cubes butter with brown sugar. Add 1 teaspoon cin-

namon. Pour over rolls.

Cover with towel; place in warm area till dough has raised 3 times in size

(overnight).

Bake 15 minutes on bottom rack.

24 Rhodes dough rolls, frozen1 (3-ounce) package butterscotch pud-

ding (cook & serve)2 cubes butter1 cup brown sugar 1 teaspoon cinnamon

Serves 12

Butterscotch Pull-ApartsMom

Desserts 89

Eclairs

For Puff PastryHeat oven to 400°.

Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigor-

ously. Cook and stir till mixture forms a ball that doesn't separate. Remove

from heat. Cool slightly. Add eggs one at a time, beating after each until

smooth.

Drop by heaping tablespoons 3" apart on greased cookie sheet. Bake till

golden brown and puffy, about 30 minutes. Remove from oven; split. Cool on

rack. If smaller-sized, bake at 375° for 30 minutes.

For FillingMix all ingredients together in bowl. Stuff cooled éclairs with filling.

For Chocolate IcingMelt chocolate and butter. Spoon over filled éclairs and let drip down sides.

for puff pastry1 stick margarine (or unsalted butter)4 eggs1 cup boiling water1 cup sifted flour1/4 teaspoon salt

for filling1 small box instant French vanilla pud-

ding1 cup milk1 cup whipped cream1/2 teaspoon vanilla

for chocolate icing

3 ounces semi-sweet chocolate2 tablespoons butter

Makes 10

LeAnn Morgan made these for Vicki and Ketih’s wedding reception.

Desserts90

Heat oven to 375°.

For CrustCombine crackers, walnuts and cinnamon. Stir in butter.

Reserve 1/4 cup crumb mixture for the top. Press the remainingcrumb mix-

ture in the bottom of an 8- or 9-inch springform pan.

For CheesecakeIn a mixing bowl, combine cream cheese, sugar, flour, vanilla and, if desired, lemon peel. Beat with an electric mixer till fluffy.

Add eggs and yolk all at once, beating on low just until combined. STIR in

milk. Pour into crust lined pan. Sprinkle with reserve crumbs.

For an 8-inch pan, bake 45 to 50 minutes. For a 9-inch pan, bake 35 to 40

minutes or till center appears nearly set when shaken.

Cool 15 minutes. Loosen crusts from sides of pan. Cool 30 minutes more.

Cool completely. Chill at least four hours.

Serve with a fruit sauce.

1 3/4 cup finely crushed graham crack-ers

2 tablespoons flour1/4 cup chopped walnuts 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon finely shredded lemon

peel1/2 cup melted butter2 eggs3 (8-ounce) packages cream cheese 1 egg yolk1 cup sugar1/4 cup milk

Makes 1 9” cheesecake

Cheesecake SupremeAngie

If you love cheesecake, you will love this recipe. It is rich, creamy, and oh so very tasty. The Blackberry and Rosemary topping goes with this.

Desserts 91

Lemon Squares

Heat oven to 350°. In bowl, mix butter, powdered sugar, salt and flour. Pat into 13x9-inch rect-

angular pan. Bake 15 to 20 minutes.

Heat oven to 325°. In bowl, mix eggs, sugar, flour and lemon juice. Pour

over crust. Bake 20 minutes.

1 cup butter1/2 cup powdered sugar1/2 teaspoon salt2 cups flour4 eggs, slightly beaten2 cups sugar6 tablespoons flour6 tablespoons lemon juice

Makes 12

This is the best recipe you'll ever find for lemon squares–even people who don't like lemon squares love these! Janice got this recipe from Tamra Peterson Searle, a roommate at BYU.

Desserts92

Heat oven to 350°. Blend graham crackers in blender. In medium-size bowl, mix 1/4 cup sugar

with graham cracker crumbs. Add melted butter and chopped nuts. Reserve

1/4 cup crumbs. Press remaining crumbs into 8-inch pie pan, slightly greased.

Mix together cream cheese, eggs, sugar, lemon juice and grated lemon

rind. Pour into crust. Bake 25 minutes.

Mix 1 tablespoon sugar with sour cream. Pour over crust and bake 5 min-

utes longer. Sprinkle remaining crumb mixture over top.

Graham crackers (all but four halves from a single package)

1/2 stick butter, melted1/4 cup sugarChopped nuts1 (8-ounce) package cream cheese2 eggs1/4 cup lemon juiceGrated lemon rind3/4 cup + 1 tablespoon sugar1/2 pint sour cream

Serves 8

Lemon CheesecakeOne of mom's co-workers from the State Department of Mental Hygiene used to bring this cheesecake to work.

Desserts 93

Vanilla Ice Cream

Combine ingredients in an ice cream maker. 4 cups milk1 1/2 cups sugar1 tablespoon vanilla2 cups whipping cream

Makes 2 quarts

Vicki and KeithYou can use half & half for a richer flavor.

Desserts94

Heat oven to 350°. Melt butter in the bottom of a 9 x 13 baking dish. Mix together flour, sugar,

baking powder and milk; pat evenly over butter. Drain peaches, cut in pieces

and add cinnamon sugar. Pour peaches over crust.

Bake 1 hour.

1/2 cup margarine2 cups flour1 1/2 cups sugar1 tablespoon baking powder1 1/2 cups milk3 to 4 cans peachesCinnamon sugar

Serves 10 to 12

Peach CobblerMom .. she likes this version because the crust starts on the bottom, then rises to the top as it bakes.

Desserts 95

Apple Crisp

Heat oven to 350°. Peel apples. Slice thin and place in bottom of 8 x 8 baking dish.

Cut oats, brown sugar, flour, cinnamon and walnuts into butter. Crumble

over apples.

Bake 20 to 30 minutes.

6 cups Golden Delicious apples (or apples of your choice)

1 cup rolled oats3/4 cup firmly packed brown sugar3/4 cup all-purpose flour1 teaspoon cinnamon1/2 cup walnuts (optional)Butter

Serves 6 to 8

Grandma Betty. I’ve layered the apples/crumbly topping twice and it is so good!

Desserts96

Heat oven to 350°. Melt butter in a small bowl. In a saucepan over medium heat, boil water

and sugar 9 minutes. Add lemon juice. Cool. In a separate bowl, mix walnuts

and cinnamon.

For BaklavaAdd part of melted butter to baking pan. Add 3 layers of dough. Paint with butter. Sprinkle with nuts and cinnamon. Layer. End with dough on top. Brush with butter. Tuck ends under. Cut slantwise.

Bake 30 to 45 minutes. If too brown while baking, put wet paper bag over.

Pour cooled syrup over and cut other direction. Serve immediately!

4 1/2 cups sugar2 cups water1/2 teaspoon lemon juice3/4 pound butter1 pound Phyllo dough1 cup walnuts, chopped1 teaspoons cinnamon

Serves 12

BaklavaAunt Kathy makes baklava every Christmas and sends it to Grandma! We love eating it right out of the Christmas tin or box she sends it in.

98 Pistachio Salad

99 Toasted Pumpkin Seeds

100 Thanksgiving Stuffing

101 Christmas Egg Brunch

102 Sweet Potato Casserole

103 4th of July JELL-O

104 Irish Soda Bread

105 Irish Soda Bread

106 Corned Beef & Cabbage

107 Homemade Salami

108 Fake Bloody Fingers

109 Raspberry JELL-O Salad

Holiday98

In medium bowl, combine pudding and pineapple. Fold in Cool Whip, marsh-mallows, walnuts and cherries. Mix well and chill.

1 small box pistachio instant pudding1 medium can crushed pineapple w/

juice13 ounces whipping cream or Cool Whip1 to 2 cups small marshmallows1 cup chopped walnutsMaraschino cherries, halved

Serves 8 to 10

Pistachio SaladFairview Heights 1st Ward cookbook

Holiday 99

Toasted Pumpkin Seeds

Heat oven to 250°.Melt butter in saucepan. Add Worcestershire sauce, salt and seeds. Stir

until coated. Place on baking sheet. Toast 1 hour, stirring 2 to 3 times.

2 cups pumpkin seeds, washed and dried

2 tablespoons butter1 teaspoon Worcestershire sauce1/2 teaspoon salt

Makes 2 cups

Mom

Holiday100

12–24 Hours Before Making StuffingBreak bread into pieces in large, shallow pan. Cover with tea cloth and allow to dry.

Making StuffingHeat oven to 350°.

Sauté onion and celery in butter until soft but still mildly crunchy. Pour over

dried bread cubes. Toss well. Add parsley, ginger, sage, salt and pepper; toss.

Add olives and chopped walnuts; toss.

Place stuffing in 13x9-inch baking dish (or similar-size baking dish). Bake 30

minutes (or until done).

8 cups bread cubes (white)1 cup butter1/2 cup onion, chopped2 cups celery, chopped2 teaspoons fresh parsley, chopped1/8 teaspoon ginger2 tablespoons sage1 teaspoon salt1/4 teaspoon pepper1/2 can black olives, whole or slicedChopped walnuts (if desired)

Serves 6 to 8

Thanksgiving StuffingGrandma Betty

The original recipe does not call for sage, olives, or walnuts. Grandma added sage and walnuts for taste. The olives were added by Papa...when mom married dad, Papa told Grandma to start adding olives to the stuffing because “now we have an Italian in the family.”

If you dry out the bread too much, the stuffing will be dry. If you do not dry it out enough, it will be mushy. Drying time is about 24 hours. It is best to spread the bread out as shallow as possible when adding the spices and butter so that all pieces are well-coated. Spice and seasoning amounts are to taste.

Holiday 101

Christmas Egg Brunch

Heat oven to 350°.Spray 13x9-inch rectangular pan with Pam. Line bottom of pan with hash

browns. Melt margarine and pour over potatoes. Bake 15 minutes. Beat eggs

with salt and pepper to taste. Stir in diced ham. Pour eggs/ham over hash

browns. Sprinkle cheese on top. Bake 30 minutes.

Hash browns1/4 cup margarine12 eggsDiced hamCheddar cheese, gratedSwiss cheese, grated

Serves 6 to 8

This is Mom’s “unhealthy but good” recipe.

Holiday102

For CasseroleDrain, peel and mash sweet potatoes. Add remaining ingredients and mix well. Pour into casserole dish.

For ToppingHeat oven to 325°.

Blend and spread on top of sweet potatoes. Bake 25 minutes (or 350° for 35

minutes for a crunchier top).

for casserole3 cups cooked sweet potatoes1 stick oleo1/2 teaspoon vanilla1 cup sugar (or less)2 eggs1/3 cup milk

for topping1 cup brown sugar1/3 cup oleo1/2 cup flour1/2 cup chopped pecans

Serves 6 to 8

Sweet Potato CasseroleGrandma’s friend Millie from Redondo Beach gave this recipe to her back in the 1970s. Janice makes 1 1/2 to 2 times the topping recipe.

Holiday 103

4th of July JELL-O

Mix JELL-O with boiling water. Add ice cubes and stir. When mixture starts to gel, remove the ice cubes that haven't melted yet. When it's thick, add Cool Whip and stir until it's the consistency of Cool Whip. Add frozen blueberries.

1 package cherry JELL-O1/2 cup boiling water2 handfuls ice cubes1 tub Cool Whip1/2 package frozen blueberries

Serves 8 to 10

Vicki

Holiday104

Heat oven to 375º.In medium bowl, mix together flour, salt, baking powder, baking soda and

sugar. Cut in butter. In separate bowl, beat egg in buttermilk. Mix all together.

Knead 3 to 4 minutes. Divide in two.

Shape kneaded dough into ball, then flatten down. Place on greased

cookie sheet. Cut 1-inch deep “cross” in top of each disk. Bake 40 minutes.

4 cups flour1 teaspoon salt3 teaspoons baking powder1 teaspoon baking soda1/4 cup sugar1/4 cup butter1 egg1 1/2 cups buttermilk

Makes two loaves

Irish Soda BreadGrandma Betty makes this traditional Irish bread on St. Patrick’s Day.

This recipe is from Armin Fuchs, a co-worker from Navitaire. He comes from a very Irish family that makes very Irish Irish Soda Bread. For a more traditional version from Ireland, see facing page.

Holiday 105

Irish Soda Bread

Heat 10-inch black iron frying pan in 350º oven. In bowl, mix together flour, baking powder, salt, raisins, 1/4 cup salad oil,

eggs and milk. Mix slowly at first, then hard for 3 minutes. Turn onto counter

onto 1 cup of flour. Knead 5 minutes. Form into well-floured, 10-inch “ham-

burger”.

Remove hot frying pan from oven and pour in remaining salad oil. Lift

dough into pan. Cut shallow X across the top. Get right back into oven. Turn

oven down to 325º and bake 40 minutes. Will be tanned and hollow sounding

when tapped.

3 cups flour (Irish bran flour is best)1 tablespoon baking powder (scant)1/4 teaspoon salt (1 teaspoon caraway

seeds, optional)1 cup raisins1/4 cup + 2 tablespoons salad oil2 eggs1 cup + 2 tablespoons milk

Makes 2 loaves

More traditional version of Irish Soda Bread from Kathy O’Sullivan, a caterer/chef who lives in New York (www.PortJefferson.com).

“I learned to make Irish soda bread 33 years ago on a farm in Ireland on my hon-eymoon. The farm was in my husband's family for five generations and his Aunt Ann taught me. The cast iron stove was fueled with peat. The milk was from the cows milked outside.

“Aunt Ann made the first loaf and I made the second after watching her. She used yesterday's milk, carefully soured on the window sill, and bran flour, which gives the real Irish bread its distinction.

“‘I feed the dogs with the left over bread,’ she explained. ‘I make two loaves every day, one for Joe and me and one for the poor orphan boys on the hill.’

“‘That's really nice of you,’ I said, watching her arthritic hands knead the dough. ‘How old are the orphan boys?’

“‘Thirty-three and 34,’ she said, matter-of-factly.“They never did marry. Both are probably settled near Aunt Ann in heaven now,

feeling well taken care of.“Since we don't have the home soured milk or the bran flour here, I pass you this Americanized version of traditional Irish soda bread. When you make it with regular milk, use baking powder.”

Holiday106

Put corned beef in crock pot or Dutch oven, covered. Barely cover beef with water. Add seasonings. For crock pot, cook on low for 8 hours. For dutch oven, cook on low for 6 hours.

Add quartered potatoes and whole carrots cut in half. Boil on low for 15

minutes. Add cabbage wedges and cook another 20 minutes. (Carrots and

potatoes on bottom, cabbage on top.)

Not sure if pot should be covered as vegetables are cooking or not.

Corned beef (good quality)2 bay leavesSeasoning packet, optional8 carrots, peeled, halved6 russet potatoes, peeled, quartered1 medium head cabbage, washed, cut

into wedges

Makes enough for a fam-ily, plus leftovers!

Corned Beef & CabbageWe have corned beef and cabbage every St. Patrick’s Day. It is wonderful with Irish Soda Bread (recipes on previous page set).

Holiday 107

Homemade Salami

Mix together hamburger and Morton's Tender Quick. Refrigerate overnight. Next day, mix together remaining ingredients and blend into hamburger.

Mix well and divide into 4 rolls. Roll each into a cheesecloth. Place on

broiler pan with drip pan below. Bake at 225º for 4 hours.

4 pounds lean hamburger1/4 cup Morton's Tender Quick1 teaspoon garlic powder2 teaspoons coarse ground pepper1 teaspoons allspice1/2 teaspoon ginger2 tablespoons brown sugar2 tablespoons liquid smoke

Makes 3 to 4 rolls

Mom makes homemade salami for Christmas gifts for the neighbor. Serve warm with crackers!

Holiday108

2 cups of penut butter2 pounds of powdered sugarMix good.Slowly add milk to make doughieMold around pretzel sticksStick sliced almond on one endDip other seedless raspberry jamDecorate w/toothpick (draw folds in skin)

Peanut butterPowdered sugarMilkPretzel sticksSliced almondsSeedless raspberry jamToothpicks

Makes several fingers

Fake Bloody FingersRecipe is as quoted from Garrett Sanders...

Holiday 109

Raspberry JELL-O Salad

Dissolve JELL-O in boiling water. Mash cranberry sauce with fork. Add raspber-ries, pineapple and cranberry sauce to JELL-O. Stir with fork so ingredients are equally distributed throughout the JELL-O.

Pour mixture evenly into 9 x 13 baking dish and place in refrigerator until

firm.

1 (6-ounce) package Raspberry JELL-O1 1/2 cups boiling water1 (12-ounce) bag frozen raspberries1 (20-ounce) can crushed pineapple

(juice included)1 can whole cranberry sauce

Serves 8 to 10

Summerhaze Relief Society

Holiday110

112 Quesadillas

113 Lumpia

114 Meatloaf

115 Beef with White Sauce

116 Homemade Low-fat Sausage

117 Fajitas

118 Barbecue Short Ribs

119 Garlic Beef Enchiladas

120 Barbecue Brisket

121 Oven Pork Chops with Raisin Stuffing

122 Grilled Pork Tenderloin

123 Meatballs in Red Sauce

124 Tacos

125 Pork Wellington

126 Pot Roast

127 Cranberry Turkey

128 Island Spare Ribs

129 Sweet-n-Sour Spare Ribs

130 Turkey Meatballs in Plum Sauce

131 Stuffed Cabbage

132 Stuffed Bell Peppers

133 Herb & Garlic Lamb Chops

Meat112

In skillet, sauté onion and green pepper until barely soft. Set aside. In same skil-let, grill chicken or steak strips and season with lemon pepper (or variation). Add onion mixture to chicken and sauté for two minutes.

Butter one side each of two flour tortillas. Place one tortilla, butter side

down, in hot skillet. Sprinkle 1/2 of cheddar cheese on tortilla. Place chicken

mixture on top of cheese. Sprinkle remaining cheddar cheese over top. Place

second tortilla over top, butter side up. Flip like a pancake and cut into pizza

slices.

quesadillas 1/2 chicken breast or steak, cut into strips

or chunks1/8 onion, chopped1/4 green pepper, chopped1/2 cup cheddar cheese, grated2 flour tortillasButter

seasoningsItalian salad dressingTeriyaki sauceTaco seasoningCuminRed pepper flakes

fillingsJalapeno peppersGreen chilisBacon

toppings Sour creamGuacamoleTomatoes

Makes 1

QuesadillasGrandma and Janice

Meat 113

Lumpia

For LumpiaIn large saucepan, brown the hamburger. In an Oscar food chopper, blend the carrots and celery. Add to ground beef. Add remaining ingredients.

Place spoonful of mixture in a straight line on upper third of lumpia wrap-

per. Fold top over mixture. Then fold right and left sides in. Then continue roll-

ing down. Fry for a few minutes on each side and drain on a paper towel.

Dip in soy sauce or sweet-n-sour sauce.

For SauceMarinate chopped onions in soy sauce and white vinegar. Leave onions in soy sauce mixture.

for lumpia1 pound ground hamburger2 carrots2 stalks celery3 green onions, choppedGarlic powderGarlic saltGarlic cloves, minced3/4 pound shredded cabbage1/2 pound bean sproutsDash pepper1 package lumpia wrappers

for sauce2 parts Kikkoman soy sauce1 part white vinegarChopped sweet onions

Makes lots of lumpia

This Guamanian recipe is a family favorite. Lumpia are best dipped in soy sauce or sweet-n-sour sauce.

Meat114

Heat oven to 350°. Mix well with hands. Put into greased loaf pan. Spread 1/4 cup ketchup on

top of loaf. Bake 1 hour. Let cool 5 minutes before slicing.

1/2 pound extra lean ground beef1/4 cup onion, finely chopped1/4 cup celery, finely chopped2 tablespoons Worcestershire sauce1/2 cup ketchup1 egg1 cup oatmeal1/2 cup bread crumbsScant 1/4 cup Parmesan cheese1/2 to 1 cup milk1/4 cup green pepper, finely chopped1/4 cup zucchini, finely chopped1/4 cup carrots, finely chopped1/4 cup mushrooms, finely chopped1/4 teaspoon pepper1/2 teaspoon garlic salt1/2 teaspoon salt

Serves 6 to 8

Meat loafMom

Meat 115

Beef with White Sauce

Melt margarine. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Add roast beef, green pepper and pimiento. Pour over cooked rice.

3 tablespoons butter or margarine3 tablespoons flour1/4 teaspoon saltDash pepper2 1/4 cups milk1 cup roast beef cubes, cooked1 green pepper, chopped1 tablespoon pimiento, chopped

Serves 4 to 6

Grammie uses this recipe for leftover beef roast.

Meat116

Add to 1 pound of ground turkey breast (browned). 1/2 teaspoon crushed summer savory leaves

1/4 teaspoon ground sage1/2 teaspoon crushed dried thyme

leaves1/4 teaspoon ground marjoram1/4 teaspoon ground black pepper1/4 teaspoon salt1/2 teaspoon crushed fennel seeds1/2 teaspoon crushed red pepper

(optional)1 teaspoon butter

Makes 1 pound

Homemade Low-fat SausageThis is Grandma’s recipe. It’s great on Mom’s homemade pizza and in lasagna.

Meat 117

Fajitas

Mix marinade ingredients in bowl. Marinate steak or chicken overnight. Cook meat in skillet with onions, green peppers and tomatoes. Place in flour tortillas and add sour cream, guacamole, cheddar cheese and hot sauce.

for marinade1/4 cup olive oil1/4 cup soy sauce3 tablespoons vinegar2 garlic cloves1/2 teaspoon garlic powder1 teaspoon dry mustard1 teaspoon cumin1 teaspoon oregano1/2 teaspoon crushed pepper

for fajitaSteak or chicken, cut in long strips1 onion, sliced into strips1 bell pepper, sliced into strips1 tomato, sliced into stripsFlour tortillasSour creamGuacamoleCheddar cheeseHot sauce

Makes lots

Grandma found this marinade recipe.

Meat118

In pot, melt butter. Add onion and garlic; sauté. Add celery, water, ketsup, vinegar, lemon juice, brown sugar, mustard, salt, pepper, Worcestershire sauce and beef bouillon cubes. Simmer 20 minutes.

Brown short ribs in oil in pressure cooker. Add sauce. Cook 45 minutes to 1

hour on #10 pressure.

Short ribs2 tablespoons butter1 medium onion, chopped1 garlic clove, minced1 cup chopped celery1/2 cup water2 cups ketsup2 tablespoons vinegar2 tablespoons lemon juice2 tablespoons brown sugar1 teaspoon dry yellow mustard1 teaspoon salt1/4 teaspoon pepper2 tablespoons Worcestershire sauce2 beef bouillon cubes

Serves 6 to 8

Barbecue Short RibsMom remembers Grammie making these...Yum!

Meat 119

Garlic Beef Enchiladas

Sauté garlic until golden. Add chili sauce and lower heat. In bowl, mix flour and tomato sauce until smooth. Add to chili sauce mixture and stir over medium heat until slightly thickened. Set aside.

In medium skillet over low heat, sauté meat with garlic, salt and pepper

until meat is browned. Set aside.

Heat oven to 350°.

Heat oil in large skillet over medium-high heat. Carefully dip one tortilla into

hot oil, frying each side for 5 seconds. Dip fried tortilla into cooled enchilada

sauce and place on flat plate. Repeat until 6 tortillas have been prepared.

Fill center of each tortilla with meat, garlic, onion, cheese and olives

(reserve some cheese and olives to sprinkle on top). Roll up tortillas. Pour half

of sauce in a large baking dish. Arrange filled tortillas seam side down in

sauce. Repeat, 6 tortillas at a time, until all have been cooked and assem-

bled. Pour remaining sauce over tortillas. Sprinkle with cheese and garnish

with olives. Bake 15 to 20 minutes (cheese should be melted).

for sauce4 garlic cloves, minced3 tablespoons oil1 (28-ounce) can red chili sauce3 tablespoons flour1 (8-ounce) can tomato sauce

for filling1 pound ground chuck2 garlic cloves, mincedSalt and pepper to taste

for enchiladas1 cup vegetable oil2 garlic cloves, minced1 medium onion, finely chopped4 cups grated cheddar cheese2 (6-ounce) can medium pitted ripe

olives2 dozen corn tortillas

Makes 24

Mom

Meat120

Place meat in zip lock bag. Pour marinade sauce over meat, letting it soak for 1 to 2 days, turning every few hours.

Bake in foil or roasting bag for 3 hours at 300º. Open foil and pour BBQ

sauce over and bake another hour or until done.

for brisket4 to 5 pounds any good boned roast

for marinade sauce

2 tablespoons liquid smoke1 teaspoon garlic salt1 teaspoon onion salt2 teaspoons celery seed2 teaspoons Worcestershire sauce2 teaspoons black pepper1/4 cup soy sauce

for barbecue sauce

1/2 cup ketchup1 small bay leaf1 teaspoon dry mustard1 teaspoon celery seed1 teaspoon cloves1/4 cup brown sugar2 tablespoons liquid smoke

Each # raw meat serves 2

Barbecue BrisketMom

Meat 121

Oven Pork Chops with Raisin Stuffing

Heat oven to 350°. Brown meat in skillet. Mix all ingredients except soup and water. Place

chops in ovenproof dish and top each chop with mound of stuffing. Mix soup

with water and pour over chops. Cover and bake 1 hour.

3 cups bread, torn into small pieces (about 4 slices)

2 tablespoons chopped onion1/4 cup melted butter1/4 teaspoon poultry seasoning3/4 cup raisins4 pork chops1 cup mushroom soup1/3 cup water

Serves 4

Grandma Betty

Meat122

Grilled Pork Tenderloin

Mix ingredients and marinate pork 1 to 3 hours or overnight. Place in 13x9-inch rectangular pan lined with foil. Broil in oven 15 minutes on each side. It should get charred on each side.

2 pounds pork tenderloin (puncture with knife)

1 cup Yoshida teriyaki sauce1 cup orange juice1/2 cup brown sugar1/2 tablespoon dried basil1 teaspoon dried ginger3 cloves garlic, mincedSalt and pepper

Serves 6 to 8

This recipe is incredible–it was given to Janice from Courtney Zwick.

Meat 123

For MeatballsHeat oven to 350°.

Mix together all ingredients except beef broth. Form into large meatballs.

Coat roasting pan with cooking spray. Place meatballs in pan so sides do

not touch. Add beef broth. Bake 25 minutes.

For Red SauceIn large pot over medium heat, saute olive oil, onion and garlic. Add beef broth/drippings from cooked meatballs (about 1/2 cup). Add crushed toma-toes, parsley, sugar, red pepper and salt; simmer.

When done, add fresh basil and cooked meatballs.

for meatballs2 pounds hamburger1 cup unseasoned bread crumbs3/4 cup Parmesan cheese1/2 cup whole milk1/2 cup fresh parsley1/2 cup beef broth3 eggs, beaten2 tablespoons dried oregano1 tablespoon minced garlic1 tablespoon salt1 tablespoon pepper2 teaspoons dried basil1 teaspoon crushed red pepper1 pinch nutmeg1 cup beef broth

for red sauce1/4 cup olive oil1/2 cup onions, chopped2 teaspoons garlic, minced3 (14-1/2 ounce) cans crushed tomatoes1/2 cup fresh parsley1 tablespoon sugar1 teaspoon fresh red pepperPinch saltFresh basil

Makes 30 meat balls

Meat balls in Red SauceAngie made these for Sunday dinner...she used them for submarine sandwiches on toasted french rolls, topped with melted Provolone cheese.

Meat124

Brown hamburger. Flavor with taco seasoning mix.Fry corn tortillas in oil and shape into taco shells. Drain on paper towels.

Form tacos using meat, cheese, tomatoes, lettuce, olives, avocado and any other toppping you wish.

Ground hamburgerTaco seasoningCheddar cheese, gratedOlivesAvocado, slicedSour creamTomatoes, choppedLettuceCorn tortillas

Makes good tacos

TacosMom

Meat 125

For Pork WellingtonTrim tenderloins of fat and silverskin (connective tissue on the surface). Butter-fly them for stuffing, making a 1”-deep incision down the length of each—do not cut all the way through.

Stuff each tenderloin with half the Boursin [boor-SAHN].

Roll tenderloins in prosciutto. To do this, lay half the prosciutto slices in a sin-

gle layer, overlapping them slightly. Place stuffed tenderloin at the base of the

prosciutto and roll to cover.

Sear in oil in a large skillet over medium-high heat until prosciutto is brown

and crisp on all sides, 5 to 8 minutes. Chill thoroughly.

Trim pastry (the sheets are usually folded into thirds—simply unfold a sheet,

and trim off and chill 1/3). Roll out the larger portion to a 16 x 12” rectangle;

wrap tenderloin in rolled out sheet. Repeat with second tenderloin. Transfer to

a parchment-lined baking sheet. Brush with egg-water mixture, then decorate

with pastry vines and cutouts (cut from chilled sections). Cover with plastic;

chill 1 hour or up to 24.

Preheat oven to 400° with rack in lower third. Brush with more egg wash for

good browning. Bake tenderloins 30 to 35 minutes, or until golden. Let rest 5

minutes before slicing. To serve, slice into 2”-thick pieces, allowing 2 to 3 per

person. Serve with Apple-Sage sauce.

For Apple-Sage SauceSaute vegetables, tomato paste, and bay leaves in butter until soft, 5 minutes. Deglaze with cider and wine, scraping bits from the bottom of the pan. Sim-mer until reduced, 5 minutes.

Add beef broth; simmer 8 to 10 minutes, then strain. (Sauce may be made

ahead to this point and chilled.) Return broth to a clean pan and bring to a

boil over high heat.

Combine cornstarch and water in a small bowl, smashing out lumps with

your fingers. Whisk cornstarch into the boiling broth, stirring constantly until

slightly thickened. Finish with jelly and truffle butter. Season with salt and pep-

per, then serve with pork Wellington.

for pork welling-ton

2 pork tenderloins (6 to 8 ounces each)4 ounces Boursin cheese1 tablespoon olive oil6 ounces prosciutto, thinly sliced (3

ounces per tenderloin)2 sheets thawed puff pastry1 egg beaten with 1 tablespoon water

for apple-sage sauce

1 tablespoon unsalted butter1/2 cup yellow onion, chopped1/4 cup carrot, chopped1/4 cup celery, chopped1 tablespoon tomato paste2 bay leaves1/4 cup apple juice or cider1/4 cup dry white wine3 cups low-sodium beef broth2 tablespoons cold water2 teaspoons cornstarch1 tablespoon apple jelly1 tablespoon truffle butter, optional (if

unavailable, substitute with 1 table-spoon unsalted butter)

2 teaspoons minced fresh sageSalt and pepper to taste

Makes 4 to 6 servings

Pork WellingtonGrandma found this recipe in the Cuisine at Home magazine. Scott declared it the “best dinner” he has ever had. And that is saying something! Herbed goat or cream cheese may be used in place of Boursin. The pastry puffs higher if it’s cold when it hits the oven.

Meat126

For Pot RoastMix together flour, lemon pepper, and garlic ???powder???. Coat meat with flour mixture, pressing flour mixture into meat. Sear meat in hot oil until browned.

Pour water in crockpot, along with good portion of lemon pepper and gar-

lic powder. Place seared meat in crockpot. Cover with potatoes and onion.

Cook on High for six hours. Add carrots; cook on Low for 2 hours.

For GravyUsing the leftover juices in the crockpot, add beef boullion and flour/water mixture as thickener.

I prefer to use the leftover juice as gravy without adding bouillion or thick-

ener. However, this makes a smaller amount of gravy.

Round Roast3-4 potatoes, quartered3-4 carrots, chopped1 sweet onion, sliced into ringsLemon pepperCalifiornia Blend garlic powder???1/3 cup flour1 cup water

Makes 1 good pot roast

Pot RoastJanice

Meat 127

Put ingredients in crock pot on High for 2 hours, then on Low for 2 hours. Cook at least 4 hours.

1 frozen whole turkey breast1 can cranberry sauce1 envelope onion soup mix1 cup water

Makes 1 turkey

Cranberry TurkeyMom

Meat128

Heat oven to 350°.Sprinkle ribs with sugar and salt. Let stand 1 hour. Place ribs on rack in roast-

ing pan. Bake 1 hour.

Prepare island marinade. Brush marinade on ribs. Bake 15 minutes. Turn ribs

and brush with additional marinade. Bake 15 minutes more or until well-

glazed. Serve immediately.

3 to 4 pounds small pork spare ribs1/2 cup sugarSalt

for island mari-nade

1 cup ketchup1 tablespoon hoisin sauce1 garlic clove, minced1/3 cup brown sugar1 tablespoon honey1 tablespoon soy sauce1/4 teaspoon ground ginger

Serves 6 to 8

Island Spare RibsMom

Meat 129

Brown meat in Pam cooking spray. Mix together brown sugar, cornstarch, salt, vinegar, water, pineapple juice, soy sauce, garlic, ginger and consommé. Pour sauce over meat and cook until sauce is transparent. Add pineapple chunks.

*As an alternative, cover ribs with boiling, salted water and simmer 1 hour

or until tender. Cut into 2-inch lengths.

2 pounds meat2 tablespoons brown sugar2 tablespoons cornstarch1/2 teaspoon salt1/2 cup vinegar1/2 cup water1 cup pineapple juice1 tablespoon soy sauce1 garlic clove, minced3/4 teaspoon ground ginger1 can consommé soup1 can pineapple chunks

Serves 6 to 8

Sweet -n-Sour Spare RibsMom says you can also do this with chicken drumsticks.

Meat130

For MeatballsHeat oven to 350°.

In shallow dish, mix turkey with onion, garlic, egg, spinach and salt. Break

crust-free bread slices into large chunks; mix into turkey mixture.

Form into large meatballs, about 1 1/2-inch diameter. Roll in flour and

place in 9x13 baking dish. Do not shake flour off of meatballs...it helps to

thicken the sauce.

Bake 30 minutes or until meat is done (outside of meatball will be soft). It is

okay if the flour is not completely absorbed into the meatball.

Place meatballs in sauce on stove; coat well.

For SauceStir together chili sauce and about 10 ounces of plum jam in large pot; simmer on stove.

for meatballs1 (1.25 lb) package ground turkey, 7%

fat1 1/2 eggs10 slices sweet potato bread, crusts off1/3 package frozen, chopped spinach4 cloves garlic, minced1/4 sweet onion, chopped1/4 teaspoon salt

for sauce1 (8-ounce) jar chili sauce1 (12-ounce) jar plum jam (or grape jam)

Makes 20 (1 1/2-inch) meat balls

Turkey Meat balls in Plum SauceJanice invented these. For the potato bread, you can use any white bread that is soft and sweet.

Meat 131

Stuffed Cabbage

Heat oven to 450°. Remove leaves from cabbage. Boil in salt water until softened. Combine

rice, ground beef, salt and pepper. Roll in cabbage leaves. Brown in butter in

skillet. Add bouillon to cabbage juice. Pour over cabbages. Cover and sim-

mer for 30 minutes. Bake 45 minutes.

Thicken sauce with 2 tablespoons flour, salt and pepper. Cover cabbage

with sauce.

1 large head cabbage1 cup cooked rice, cooled1/2 pound ground beef1/2 teaspoon salt1/4 teaspoon pepper

Serves 4 to 6

Angela Tanner, Edith Wiklof

Meat132

Heat oven to 350°.Fry and crumble chuck in fry pan; don’t brown, just cook till color is gray.

Drain grease and put meat in a large pot. Cook onion, garlic and bell pepper

tops (plus small bell pepper) together till tender. Add to meat. Then add

cubed bread which is barely moistened, cheese, tomato sauce, salt and

pepper. Mix with hands or spoon.

Boil bell peppers that have no tops in hot water just until they are not dark

green, about 5 minutes (watch closely). Let cool.

After meat mixture is ready, stuff. Sprinkle a little cheese on top. Put pep-

pers in shallow pan or roaster. Add about 2 inches of water to bottom of pan.

Bake 40 minutes.

Mixture should be moist but not runny.

2 pounds ground chuck (at least 91%)1 large onion, chopped3 large garlic cloves, minced7 slices white bread (cubed small)2 cans tomato sauce (or more if

needed)1 cup grated Parmesan cheese2 teaspoons salt1 teaspoon pepperTops of cut bell peppers, plus 1 small one

Makes 4

Stuffed Bell PeppersMom

Meat 133

Herb & Garlic Lamb Chops

Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrig-erate for at least 30 minutes. Preheat grill.

Place lamb chops on grill over a medium-high heat. Grill about 5 minutes

per side. Chops should be browned on both sides.

4 lamb loin chops1/4 cup olive oil1 tablespoon fresh thyme, chopped1 tablespoon fresh basil, chopped2 teaspoons fresh rosemary, chopped2 garlic cloves, mincedZest of 1 lemon1 teaspoon salt1/4 teaspoon black pepper

Serves 2

Mom

Meat134

136 Ravioli

138 Italian Speggati

139 Pasta with Asparagus

140 Lightweight Lasagna

141 Spinach-Mushroom Pizza

142 Fettucine Alfredo

Pasta136

For FillingSoak bread in beef bouillon. Let bread swell.

Mix ground beef, sausage, veal and spinach well with hands. Add eggs,

Parmesan cheese, butter, parsley, garlic, garlic powder, oregano, thyme,

rosemary, marjoram, chili pepper and salt. Mix well.

Chop moistened bread on cutting board into small pieces (if you did not

crumble the bread already). Add to meat mixture. Put filling in large bowl and

cover with plastic wrap. Refrigerate overnight.

For PastaMix salt and flour. Form well. Add eggs, oil and 1/4 cup warm water. Mix with dough hooks about 10 minutes. Add more water until dough is firm but not stiff or sticky. Knead till silky, about 5 to 10 minutes.

Use pasta maker to roll out dough. Use ravioli maker to form ravioli. Fast

freeze on cookie sheets and put into plastic bags (50 ravioli per bag).

Cooking DirectionsDrop frozen raviolis into boiling water. Gently boil about 15 minutes. Drain.

For fresh ravioli, gently boil about 9 to 11 minutes.

RavioliOld Italian family recipe from Grammie. See story and memories on facing page! Ground veal has a lot of fat. Veal scalloppine is a better cut of veal and can be ground by the butcher or yourself (with a meat grinder).

One recipe of filling requires two recipes of pasta, using a #3 thickness (start out with #7 thickness, then go to #5, then to #3).

To seal the ravioli, use a mixture of flour and water as a paste. Be sure to get the air bubbles out of the ravioli. It is best to gradually lay the top pasta layer on the ravioli as you smoothe out the air bubbles for each row.

for filling1 pound lean ground beef (7%)1 lb ground pork sausage (country-style)3/4 pound ground veal3/4 bunch fresh spinach leaves,

cleaned, remove stems, chopped3 eggs, beaten1 1/2 c. Parmesan cheese, shredded fine1/2 cup melted butter, cooled1/2 cup fresh parsley, finely chopped4 to 5 garlic cloves, minced1 teaspoon garlic powder1 1/2 teaspoons oregano (leaf)1 teaspoon thyme (powdered)3/4 teaspoon rosemary1/2 teaspoon marjoram2 teaspoons salt1/2 cup beef bouillon4 to 6 thick (1") slices sweet French

bread, insides, blended into crumbs1/8 teaspoon dried chili pepper

for pasta4 cups flour4 eggs4 tablespoons olive oil3/4 to 1 teaspoon salt1/2 to 1 cup warm water

Makes 250 ravioli

Pasta 137

Ravioli (cont ’d )for filling (origi-

nal recipe)1 pound lean ground beef (7%)3/4 pound ground pork (Italian) sausage3/4 pound ground veal3/4 bunch fresh spinach leaves,

cleaned, break off stems, chopped3 eggs, beaten1 1/4 cups fresh Parmesan cheese, finely

shredded1/2 cup melted butter, cooled1/2 cup fresh parsley, finely chopped4 to 5 garlic cloves, minced1 teaspoon garlic powder1 1/2 teaspoons oregano (leaf)1 teaspoon thyme (powdered)3/4 teaspoon rosemary1/2 teaspoon marjoram2 teaspoons salt1/2 cup beef bouillon4 thick (1") slices sweet French bread,

insides only

Memories given by Grammie to Janice in June 2003 during a visit to Cali-fornia.

This recipe came from Grammie’s great-great grandmother Biscotti from Sacramento. They would have nice dinner parties with lots of ravioli, leg of lamb, risotto, just big family dinners that lasted for about 5 hours. People just sat around the table and ate and drank their wine and had French bread for five hours. Later in the evening, Grammie’s cousin’s uncle would play the accordian and everybody danced...they rolled the carpet back. It was just “a regular party.” It was in Sacramento at Gram-mie’s aunt’s place...Grandma Mary’s brother (Ed Petralli) on Riverside Boulevard (get picture of house). On the opposite corner, a block away, there were two houses built at the same time. The one house belonged to Dorothy’s parents (who died last year...2002) and the house on the other corner belonged to Grandma Mary’s mother (Petralli). She lived on 2417 Sloat Way.

Grammie’s used to come down from the country–from Nevada City where her stepfather goldmined during the depression–to stay with her grandmother for 2—3 weeks at a time. Her mother and stepfather would bring her. She would go over there and visit all the time down on River-side Boulevard, In fact, that was their first house–in Sacramento on Riv-erside Boulevard. Grandma Mary’s mother lived on Riverside Boulevard too. Later, when that grandmotehr lived on Riverside Boulevard, she was only 5 years old. And Grandma Mary used to take her “up” to Sacramento to see them. And then later on, as the years went on, they moved over to Sloat Way. And Grandma Mary would “bring her down” and let her stay and she’d sleep over with Dorothy and Millie. That’s where she used to go in the closet and tell ghost stories. They’d scare each other and scream and open the door and run out.

When they had the big dinner with ravioli and everything, Dorothy and Grammie and Millie would have to wash and clean the dishes. And then they would ship them out of the houes and take them to the movie and drop them off and they’d watch the movie and then come home. And they got to hold hands and dance around too, like you see little kids do. But the holidays were a lot of fun.

Pasta138

Cook hamburger, onion and garlic in 10-inch skillet until hamburger is browned; drain. Stir in remaining ingredients except speggati. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Serve sauce over hot speggati. Sprinkle with grated Parmesan cheese.

1 pound hamburger1 large onion, chopped2 garlic cloves, crushed1 cup water1 teaspoon salt1 teaspoon sugar1 teaspoon dried oregano leaves3/4 teaspoon dried basil leaves1/2 teaspoon dried marjoram leaves1/4 teaspoon dried rosemary leaves1 bay leaf1 (8-ounce) can tomato sauce1 (6-ounce) can tomato paste4 cups hot cooked speggati

Serves 4 to 6

I talian SpeggatiRight before we left Illinois to move to Utah in November 1988, some friends had our family over for dinner for this yummy speggati (Vicki's spelling).

Pasta with Asparagus

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and but-ter for 2 to 3 minutes. Add asparagus, salt and pepper; sauté until asparagus is crisp-tender, about 8 to 10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately.

5 garlic cloves, minced1 teaspoon dried red pepper flakes2 to 3 dashes hot pepper sauce1/4 cup olive oil1 tablespoon butter or margarine1 pound fresh asparagus, cut into 1½-

inch piecesSalt to taste1/4 teaspoon pepper1/4 cup Parmesan cheese, shredded1/2 pound mostaccioli or elbow maca-

roni, cooked and drained

Serves 4 to 6

Grandma Betty. We use penne pasta instead of mostaccioli or elbow macaroni.

Pasta140

Heat oven to 350°. Cook noodles according to package directions. Drain. Brown ground

chuck with onion and garlic in large skillet. Pour off excess fat. Stir in tomato

sauce, oregano, basil, salt and pepper.

Boil gently, uncovered, 15 minutes, stirring occasionally. Pour 1/3 of sauce

in bottom of 8-inch square baking dish. Place layer of noodles over sauce.Li

Spread half of cottage cheese over noodles. Top with half of Jack and

Cheddar cheeses. Add remaining noodles, cottage cheese, sauce and

cheeses. Bake 20 to 25 minutes. Let stand 10 minutes before serving.

4 ounces lasagna1/2 pound ground chuck1/2 cup onion, chopped1 garlic clove, crushed2 cups tomato sauce1 teaspoon oregano1 teaspoon basil1/2 teaspoon saltDash pepper1 cup low-fat cottage cheese1 cup Monterey Jack cheese, shredded1/2 cup mild cheddar cheese, shredded2 tablespoons Parmesan cheese

Serves 4

Lightweight LasagnaMom

Spinach-Mushroom Pizza

For SauceStir together pizza sauce, mushrooms, Parmesan cheese, spinach, garlic cloves and Italian sausage.

Assembling the PizzaHeat oven to 375° (for soft pizza) or 450° (for crispy pizza).

Roll out pizza dough and place in pizza pan. Sprinkle with thin layer of moz-

zarella cheese. Smear mushroom-spinach sauce over top. Sprinkle layer of

mozzarella cheese over sauce. Sprinkle cashews over cheese. Top with

tomato slices. Sprinkle lightly with salt and pepper.

Cook until cheese is bubbly. Five minutes before removing from oven,

sprinkle pizza with 2 tablespoons of Parmesan cheese.

for sauce1/2 can Contadina pizza sauce4 ounces mushrooms, chopped (1 cup)1/4 cup grated Parmesan cheese1 package frozen spinach, drained well2 garlic cloves, mincedHot and mild Italian sausage, cooked,

blended in Oscar (optional)

for pizzaMozzarella cheeseCashews2 Roma tomatoes, thinly sliced2 tablespoons Parmesan cheeseSaltPepper

Makes 1 pizza

Angie’s recipe. Drain the spinach well...otherwise, the pizza dough will be soggy. Also, line the pizza dough with a thin layer of mozzarella cheese before adding the sauce to absorb moisture and prevent the crust from becoming soggy.

You can use fresh Parmesan in place of grated. You can also use fresh spinach instead of frozen (about 2 cups).

Pasta142

Heat cream and butter in medium saucepan until butter is melted. Stir in sour cream and heat until smooth. Add Parmesan cheese, garlic salt and pepper to sauce.

42 pounds dry fettuccine or 2 (9-ounce) packages fresh fettuccine

8 ounces sweet butter16 ounces heavy cream2 cups sour cream2 cups grated Parmesan cheeseGarlic saltFreshly ground pepper

Serves 4 to 6

Fettucine AlfredoJanice’s friend from Mentergy, Jonathan Morrison, made this for dinner at his apart-ment in Salt Lake City.

144 Pecan Pie

145 Razzleberry Pie

146 Banana Blueberry Pie

147 Coconut Pie

148 Old-Fashioned Coconut Cream Pie

149 Apple Pie

150 Cream Pumpkin Pie

151 Pie Crust

152 Pie Crust (made with Oil)

Pies144

Heat oven to 400°. Mix flour with sugar. Beat eggs lightly. Add butter and salt, sugar mixture,

syrup and nuts. Mix well and pour into unbaked shell. Bake about 1 hour.

3 eggs1/4 cup soft butter1/2 cup pecan pieces1/2 cup sugar2 tablespoons flour1 cup light syrup

Makes 1 8-inch pie

Pecan PieDede’s Chuck’s Aunt Lela’s

Pies 145

Razzleberry Pie

For Razzleberry Pie FillingBring water to boil. Add sugar and blackberries. Bring to boil. Add cornstarch mixture and cook until thickened. Remove from heat and gently fold in frozen boysenberries and raspberries. Let cool before filling crusts.

For Pie CrustOne recipe makes two, two-crust pies.

Mix together flour and salt. Add shortening. Blend with pastry blender until

resembles crumb mixture. Add water and mix with fork until holds together.

Roll and put into pie plate.

for razzleberry pie filling

5 cups water3 1/2 cups sugar1 (1-pound) package frozen blackber-

ries1 (1-pound) package frozen boysenber-

ries1 (12-ounce) package frozen raspberries3 rounded 1/3 cups cornstarch, mixed

with water until dissolved

for pie crust2 cups flour, slightly rounded1 cup shortening, level1/2 teaspoon salt1/2 cup cold water

Makes 2 pies

Elaine Morgan (Keith’s aunt)

Pies146

Prepare Dream Whip. Cream together sugar and cream cheese. Fold in Dream Whip. Line crusts with bananas. Pour mixture over bananas and top each pie with 1/2 can of pie filling. Chill at least 2 hours before serving. (Sprin-kle bananas with lemon juice to keep from turning brown.)

2 baked pie crusts1 (8-ounce) package cream cheese1 cup sugar2 envelopes Dream Whip4 bananas, sliced1 can blueberry pie filling

Serves 16

Banana Blueberry PieMom got this recipe from JoEllen Carlton, a friend and next-door neighbor in O’Fal-lon. She is the woman who gave us Rocky, our African Gray parrot (AKA the feather picker who only liked Jake and Mom).

Pies 147

Coconut Pie

Heat oven to 350º.In a blender, combine milk, sugar, eggs, flour, butter, vanilla and salt.

Cover and blend for 10 seconds. Scrape the sides. Blend for another 10 sec-

onds. Add coconut; blend for 2 seconds.

Pour into a greased 10" pie plate. Bake 50–55 minutes or until a knife

inserted near the center comes out clean. Serve warm.

2 cups milk1 cup sugar4 eggs1/2 cup flour6 tablespoons butter or margarine1 teaspoon vanilla1/2 teaspoon salt1 cup coconut

Makes 1 pie

Vicki Christensen .. easy and no crust!

Pies148

Heat oven to 350°. Spread coconut in an ungreased pan and bake 5 to 7 minutes or until

golden brown, stirring occasionally.

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.

Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in

3/4 cup of coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours

or until firm (the longer the better).

Top with whipped cream and remaining 1/4 cup of toasted coconut.

1 1/2 cups half-and-half1 1/2 cup canned coconut milk2 eggs3/4 cup white sugar1/3 cup cornstarch1/4 teaspoon salt1 cup flaked coconut, toasted (you can

use fresh coconut from the frozen sec-tion in the store)

1 teaspoon vanilla extract or coconut extract

1 (9 inch) pie shell, baked1 cup homemade whipped cream

Serves 8

Old-Fashioned Coconut Cream PieAngie McReaken

For the coconut, you can use grated coconut from the frozen foods section.For the custard, you can make it in the microwave. It is thick, smooth, creamy and

beautiful in just 5 minutes! Pull the bowl out after each minute to stir with a whisk. SO easy and SO good.

Pies 149

Apple Pie

Heat oven to 425°. Make pie pastry for double-crust pie. Line 9-inch pie plate with pastry. Fill

with apples. Mix together sugar, nutmeg, salt, cinnamon and lemon juice.

Sprinkle over apples. Dot with butter cubes. Add pastry to top and seal edges.

Bake 40 minutes. To prevent edges from burning, cover pie with aluminum

foil part way through baking (cut circle out from center of foil if necessary).

Serve warm with vanilla bean ice cream.

6 cups pared, cored apple slices, 1/4-inch thick

2/3 cup sugar1/4 teaspoon nutmeg1/8 teaspoon salt1/4 teaspoon cinnamon1 teaspoon lemon juice1 tablespoon butter, cut into small cubes

Makes 1 9” double-crust pie

Grandma Betty’s very classic and very loved apple pie. She uses golden delicious apples, usually green, but red can also be used.

Pies150

Cook in double boiler until thick (about 30 minutes). Pour into baked pie shell.Cover with whipped cream when ready to serve.

1 cup pumpkin3/4 cup sugar2 cups evaporated milk2 tablespoons corn starch1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon ginger (grandma omitsthis)1/4 teaspoon cloves1/2 teaspoon salt1 egg

Makes filling for 1pie

Cream Pumpkin PieGrandma Vicki

Pies 151

2 cups flour, slightly rounded1 cup shortening, level1/2 teaspoon salt1/2 cup cold water

Makes 2 2-crust pies

Pie Crust

Mix together flour and salt. Add shortening. Blend with pastry blender until resembles crumb mixture. Add water and mix with fork until holds together. Roll and put into pie plate.

Elaine Morgan (Keith’s aunt)

Pies152

In large bowl, combine flour and salt. Whisk together oil and ice water until it has appearance of whipping cream. Add to dry ingredients. Mix well with fork or pastry cutter.

Divide dough into two parts. Roll between two pieces of waxed paper.

*The waxed paper will stay on the counter if you wet the counter first. The waxed paper may need to be torn off of the dough in strips.

2 cups flour1 teaspoon salt1/2 cup vegetable oil5 tablespoons ice water

Makes 1 double-crust pie

Pie Crust (made with Oil)Mom

154 Hawaiian Haystacks

155 Parmesan Chicken

156 Chicken Strips

157 Italian Chicken Thighs

158 Buttermilk Chicken

159 Lemon Chicken

160 Golden Chicken Enchiladas

161 Chicken Enchiladas ala Michelle

162 Chicken Kelaguen

163 Lime Chicken Soft Tacos

164 Chicken with Prosciutto & Sage

165 Chicken Pot Pie

166 Red Chicken Enchiladas

167 Chicken Tetrazzini

Poultry154

Combine soup and chicken broth in medium saucepan to make gravy. Stir till blended. Add Chicken Mix. Simmer 8 to 10 minutes until heated through.

Layer all ingredients: rice, chow mein noodles, chicken gravy, tomatoes,

celery, green pepper, green onions, pineapple chunks, cheddar cheese and

more chicken gravy. Stack almonds, coconut and pimiento on top.

For Chicken Mix

Combine all ingredients in large kettle or Dutch Oven. Cover and cook

over high heat until water boils. Simmer until meat is tender, about 1½ hours.

Remove from heat. Strain broth and refrigerate until fat can be skimmed.

Cool chicken, then remove and discard bone and skin. Put chicken into six

1-pint freezer containers, leaving ½-inch space at top. Pour skimmed chicken

broth into six more 1-pint containers, with ½-inch space at top. Seal and label

containers. Freeze. Use within 3 months. Makes about 6 pints of Chicken Mix

and about 6 pints of chicken broth.

2 cans cream of chicken soup1 cup chicken broth2 cups Chicken Mix (see below)4 cups cooked long-grain rice1 (9½-ounce) can chow mein noodles3 medium tomatoes, sliced1 cup chopped celery1/2 cup chopped green pepper1/2 cup chopped green onion1 (20-ounce) can pineapple chunks,

drained1 cup grated cheddar cheese1/2 cup slivered almonds1/2 cup coconut

for chicken mix11 pounds chicken (4 medium fryers),

cut up4 quarts water3 tablespoons parley flakes4 carrots, peeled and chopped4 teaspoons salt1/2 teaspoon pepper2 teaspoons basil

Makes 8

Hawaiian HaystacksRuth Osmond

Poultry 155

Parmesan Chicken

Heat oven to 350°.Dry chicken breasts thoroughly with paper towels. Dip chicken in yogurt.

Mix crackers, cheese and garlic salt. Dip chicken into mixture. Spread butter

over top. Bake 25 minutes or until done.

5 to 6 chicken breasts, boned, skinned2 cups crushed Ritz crackers2 teaspoons garlic salt3 tablespoons grated Parmesan cheese

(or more)1 (8-ounce) container of plain yogurt1/2 cup butter, melted

Serves 4 to 6

Grandma found this recipe in the Relief Society newsletter.

Poultry156

Mix together flour, salt and pepper. Dip strips into flour mixture, then dip into milk, then back into flour mixture. Fry in HOT Crisco deep enough to cover chicken. Cook till light brown, about 1 minute.

2 to 3 chicken breasts (cut each into 4 to 5 strips)

1 cup flour1 teaspoon salt1/4 teaspoon pepper

Serves 4 to 6

Chicken StripsMom got this recipe from a friend in Alamagordo. When Vicki was born, Mom’s friend brought over these chicken strips for dinner.

Poultry 157

Combine all ingredients, except chicken. Bring to simmer. Add chicken. Sim-mer two hours. Serve with rice.

10 chicken thighs, skinned1/4 cup dehydrated onion flakes1 1/2 tablespoons parsley flakes1/2 teaspoon garlic powder2 chicken bouillon cubes1 tablespoon liquid smoke1 to 2 teaspoons sugar1 large can tomato juiceSliced mushrooms (optional)

Serves 4 to 6

I talian Chicken ThighsGrammie. She usually adds more dehydrated onions and liquid smoke.

Poultry158

Heat oven to 375°.Dip chicken into 1/2 cup buttermilk and roll in flour seasoned with salt and

pepper. Melt butter in 13x9-inch rectangular pan. Put chicken in pan and

bake uncovered 30 minutes. Then turn chicken pieces and bake 15 minutes

longer.

Blend 1 cup buttermilk and soup. Pour around chicken and bake 15 min-

utes longer.

8 chicken breasts, boneless and skinless1 1/2 cups buttermilk3/4 cups flour1 1/2 teaspoons saltPepper to taste1/4 cup butter1 (10½-ounce) can cream of chicken

soup

Serves 6 to 8

Buttermilk ChickenThis is Emily’s fab recipe. It’s easy and quick to make.

Poultry 159

Lemon Chicken

For MarinadeMarinate all but chicken in a glass or plastic bowl. Cut chicken into 1-inch pieces and add to marinade. Mix well. Cover and refrigerate for 30 minutes. Then mix batter ingredients.

Mix together batter ingredients. Remove chicken pieces from refrigerated

marinade and add batter to the marinade.

Heat vegetable oil in wok or fry pan. Then dip chicken into batter with mar-

inade added. Fry pieces until light brown. Do not add so many pieces that

they stick together. Drain on paper towels. Add oil as needed.

In saucepan, mix together sauce ingredients and bring to a boil. Thicken

with 1 tablespoon water and 1 tablespoon cornstarch. Pour over browned

chicken.

for marinade4 boneless chicken breasts1 tablespoon vegetable oil1 egg2 teaspoons cornstarch1 teaspoon salt1 teaspoon soy sauce4 teaspoons white pepper

for batter1/4 cup flour1/4 cup water2 tablespoons cornstarch2 tablespoons vegetable oil1/4 teaspoon baking soda1/4 teaspoon salt

for sauce1/4 cup chicken broth1/4 cup honey3 tablespoons lemon juice2 tablespoons lite corn syrup or brown

sugar2 tablespoons vinegar2 tablespoons vegetable oil1 tablespoon ketchup1 tablespoon finely chopped garlic1/2 teaspoon saltDash of white pepperPeel of half a lemon

Serves 4 to 6

Grandma found this recipe in the newspaper. The sauce tastes better the next day and is excellent for Crab Rangoon.

Poultry160

Heat oven to 350°.Combine soup, sour cream, 1/4 cup green onions and green chiles.

Reserve 3/4 cup sauce. Mix remaining sauce with turkey and 1/2 cup cheese.

Fry tortillas one at a time in oil just to soften. Place sauce onto each tortilla. Roll

and place seam side down in a 13x9-inch rectangular pan. Combine

reserved sauce and milk. Pour over tortillas.

Bake for 30 minutes.

1 cup cream of chicken soup1/2 cup sour cream1/2 cup chopped green onions1/4 cup diced green chiles1 1/2 cup chopped turkey or chicken1 cup shredded cheddar cheese8 tortillas1/4 cup oil1/4 cup milk

Serves 4 to 8

Golden Chicken EnchiladasGrandma Betty’s recipe from her friend Millie Wolcott.

Poultry 161

Chicken Enchiladas ala Michelle

Heat oven to 350°.Cook chicken; cut into small chunks, shredding some of the pieces. Add

green chiles, onion, cheese, sour cream, and 1/2 can cream of mushroom

soup. Mix together.

Place filling inside large flour tortillas and roll up. Place in 13x9-inch rectan-

gular pan. Heat 1 1/2 cans cream of mushroom soup and milk. Pour over

enchiladas. Sprinkle grated cheese on top.

Bake for 30 minutes.

1 pound chicken breasts, boneless, skin-less

1 (4-ounce) can chopped green chiles1 small onion, chopped fine2 1/2 cups Monterey Jack, shredded1 cup sour cream2 cans cream of mushroom soup,

divided1/2 cup milkLarge flour torillas

Makes 8 to 10 enchiladas

Michelle Howe, roommate with Janice in Salt Lake City (1300 East). These are most delicious when baked in seasoned earthenware.

Poultry162

Cut chicken in half. Sprinkle with salt. Broil in oven or charcoal for 20 minutes (10 minutes on each side). Cool. Debone & chop finely. (You can use chicken thighs rather than a whole chicken.)

Place chicken in medium-sized bowl. Mix in lemon & onion. Mash peppers

with 1/2 teaspoon salt and add to chicken mixture. Just before serving, add

coconut.

3 cups cooked chicken (or 2 1/2 to 3 pounds of chicken fryers)

5 tablespoons lemon juice3 tablespoons green onion1/2 teaspoon salt4 small hot peppers (more or less)1 cup grated coconut1/4 cup bell pepper1/2 teaspoon Accent (optional)

Serves 4 to 6

Chicken KelaguenThis recipe will only ever be cooked by Vicki and Dad.

Poultry 163

Lime Chicken Soft Tacos

Grill chicken breasts on barbecue; cool. Shred and put in skillet.Mix together remaining ingredients to make a sauce. Add sauce to shred-

ded chicken; stir well and simmer 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and

turn over to heat the other side. Repeat with remaining tortillas.

Serve lime chicken mixture in warm tortillas topped with Monterey Jack

cheese, sour cream, avocado slices, shredded lettuce, and homemade salsa

or cut-up tomatoes.

2 chicken breasts1/8 cup red wine vinegar2 tablespoons lime juice1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon black pepper2 green onions, sliced2 cloves garlic, minced1 teaspoon oregano8 flour tortillas

Serves 4

Vicki, and boy are these good!

Poultry164

In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pep-per. Set aside.

Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice

around middle of each cutlet, encasing sage. Flatten with the palm of your

hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned

flour; tap off excess.

In a large non-stick skillet, heat 2 teaspoons oil over medium-high heat.

Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per

side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil

and 2 cutlets.

Add wine and broth to skillet; cook over high heat until reduced by three-

quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter

and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce

onto plates; top with cutlets. Serve immediately.

1/4 cup all-purpose4 fresh whole sage leaves, plus 4 minced

leaves4 chicken cutlets (6 to 8 ounces each)4 slices (3 ounces) thinly sliced prosciutto4 teaspoons olive oil3/4 cup dry white wine1/3 cup canned chicken broth1 tablespoon cold butter

Serves 4

Chicken with Prosciutto & SageTaken from Martha Stewart online.

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation, they have replaced the traditional veal cutlets with chicken breast cutlets. It is quick and easy to make, and a very nice variation from plain cooked chicken.

Poultry 165

Chicken Pot Pie

Heat oven to 400°.Grease a 9x9x2” square baking pan. In a large saute pan, melt the butter.

Add the onions and celery; saute for 2 minutes. Season with salt and pepper.

Stir in the flour and cook for 3 to 4 minutes for a blond roux. Stir in the chicken

stock and bring the liquid to a boil. Reduce to a simmer and continue to cook

for 4 to 6 minutes or until the sauce starts to thicken. Stir in the half & half and

continue to cook for 4 minutes. Season with salt and pepper. Stir in the pota-

toes, carrots, peas and chicken. Mix the filling thoroughly.

Line the baking pan with one of the crusts. Pour the filling into the prepared

pan. Place the top crust on top of the filling. Carefully tuck the overlapping

crust into the pan, forming a thick edge. Crimp the edges of the pan and

place on a baking sheet.

Place the sheet in the oven and bake for 25 to 30 minutes or until the crust

is golden brown and crispy. Remove from the oven and cool for 5 minutes

before serving.

6 tablespoons butter1 cup onion, chopped1/2 cup celery, chopped6 tablespoons flour2 cups chicken stock1 cup half & half2 cups potatoes, blanced & diced1 cup carrots, blanched & diced1 cup sweet peas2 cups shredded chicken, cooked2 tablespoons parsley, finely chopped1 recipe basic savory pie crustSalt & Pepper

Serves 6

Emeril Lagasse

Poultry166

Heat water in a large pot over medium-high heat. Add cilantro, tomatoes, onion, garlic, green pepper and serrano chile. Boil 15 minutes. Puree in blender. Do not drain water with cilantro. Add pureed mixture to water/cilantro in pot. Add tomato sauce, tomato bouillon and salt. Boil 15 minutes. Add chicken.

Heat oven to 350°. Line 9 x 13 baking dish with mozzarella cheese, then

sauce.

Prepare enchiladas by lining middle of tortilla with chicken / tomato mix-

ture. Fold tortillas in half, then fold down. Place tortilla-fold side down in pan

(to avoid soggy enchiladas). Use 2 corn tortillas or 1 flour tortilla per enchilada.

Cover and bake 30 minutes (till bubbly). Do not overbake ... enchiladas will

absorb sauce and become soggy!

3 cups water1 handful cilantro3 large tomatoes1/2 onion, coarsely chopped2 garlic cloves, whole1/2 green pepper1 serrano chile (or 1/4)2 cans tomato sauce2 tablespoons tomato bouillon1 teaspoon salt2 to 3 chicken breasts, boiled, shreddedMozzarella cheese20 to 30 corn tortillas (or 8 flour tortillas)

Makes 8 to 15 enchila-das

Red Chicken EnchiladasRotciv .. who is Angie’s friend from Mexico. Yes, this is an authentic recipe from Mex-ico! These are a “lighter” enchilada .. with no chili powder and chicken instead of beef.

Poultry 167

Chicken Tetrazzini

Heat oven to 450°.

For chickenIn a large frying pan, melt 1 tablespoon each of butter and oil over medium-high heat. Sprinkle 1/2 teaspoon each of salt and pepper onto chicken. Add chicken to pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer chicken to a plate to cool slightly. Coarsely shred chicken into bite-size pieces, into a large bowl.

In the same frying pan, add 1 tablespoon each of butter and oil. Add

mushrooms and saute over medium-high heat until liquid from mushrooms

evaporates and mushrooms become pale golden, about 12 minutes. Add

onion, garlic and thyme; saute until onion is translucent, about 8 minutes. Add

wine and simmer until it evaporates, about 2 minutes. Transfer mushroom mix-

ture to bowl with chicken.

For SauceIn the same frying pan, melt 3 tablespoons of butter over medium-low heat. Add flour and whisk for 2 minutes. Whisk in milk, cream, broth, nutmeg, remain-ing 1 3/4 teaspoons salt and remaining 3/4 teaspoon pepper. Increase heat to high. Cover and bring to a boil. Simmer, uncovered, until sauce thickens slightly, whisking often, about 10 minutes.

For pastaBring a large pot of salted water to a boil. Add linguine and cook until tender but firm to the bite, stirring occasionally, about 9 minutes. Drain.

Add linguine, sauce, peas and parsley to the chicken mixture. Toss until

sauce coats pasta and mixture is well-blended.

For TetrazziniSpread 1 tablespoon of butter in 9 x 13 baking dish. Transfer pasta mixture to prepared baking dish.

In a small bowl, stir together cheese and breadcrumbs. Sprinkle cheese

mixture over pasta. Dot with the remaining 3 tablespoons of butter.

Bake, uncovered, until golden brown on top and sauce bubbles, about 25

minutes.

9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black

pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room

temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs

Serves 6

Angie

Poultry168

170 Risotto

171 Risotto Milanese

172 Rice Pilaf

Rice170

Use large pot with lid. Melt butter. Sauce onion and garlic in butter until trans-lucent and soft.

Add 2 cups raw rice; stir. Add 2 to 3 cans tomato sauce (3rd can makes it

more flavorful); stir. Add 2 cups chicken broth and stir; simmer about 15 min-

utes. Add 3rd cup of broth and stir; simmer 12 minutes. Add 4th cup of broth

and stir; simmer 12 minutes. Add 5th cup of broth, if necessary, to create a soft

and creamy texture; simmer 10 minutes if necessary. Rice should be moist and

soft, but not overdone. Turn off heat. Stir in 1/2 cup Parmesan cheese. Place

lid on pot (it's okay to put the lid on the pot at this point) and let sit for 15 min-

utes.

When ready to serve, spread on plate. Sprinkle fresh Parmesan cheese

over top. Serve with green salad and sourdough French bread.

1/2 to 1 cube butter1 large sweet onion, diced4 to 5 garlic cloves, minced4 to 5 cups chicken broth2 cups long grain white rice2 to 3 cans tomato sauce1/2 cup Parmesan cheese

Serves 4 to 6

RisottoAlthough the original recipe calls for saffron (instead of tomato sauce), Grammie uses tomato sauce because Papa does not like saffron.

Make sure to cook the rice without the lid. Mom prepared this risotto for 30 years by putting the lid on the pot, but felt it was never as good as Grammie�s. In November of 2001, Mom was visiting Grammie after her thyroid surgery and noticed that Grammie made the risotto without putting the lid on the pot! It makes a big dif-ference on how the risotto turns out–lid vs. no lid.

According to Grammie... “Linda was steaming the risotto, which is not what you want. My grandfather (Grandma Mary’s father) owned a restaurant in Switzerland. He was a chef there. It was a French restaurant. That’s where this recipe comes from. Oh he could make the best crepes you’d ever want to eat. All it is is flour, water, egg and a little big of baking powder. And you pour it in a big frying pan. And you keep dipping it until it’s the real thing. It goes completely around the whole frying pan. Put powdered sugar or jelly in it and roll it up. My grandfather called them French pan-cakes. He’d make bundles of them and put them on a big platter and sprinkle pow-dered sugar on them.”

Rice 171

Risotto Milanese

In a large pot, heat the stock but don’t let it come to a boil. Just let it simmer.Heat the oil in a separate heavy-bottomed pot over medium heat. Add

the onion and cook slowly until translucent.

Stir in the rice until the grains of rice are coated with the oil. This will keep

them from sticking together. Cook for a couple of minutes until the rice gives

off a nutty smell.

Start by adding 1 cup of hot stock, stirring continuously. As the rice absorbs

the stock, begin adding 1/2 cup of stock at a time, stirring continuously until all

the stock is used (15-20 minutes).

Remove from heat, stir in the wine, saffron threads, butter and Parmesan

cheese. Serve immediately.

7 cups homemade chicken stock1/4 cup olive oil1/2 cup onions, diced2 cups Arborio rice1/2 cup dry white wine4 saffron threads or1/8 teaspoon powdered1 tablespoon butter2/3 cup Parmesan cheese, gratedSalt & pepper to taste

Adapted from www.reluctantgourmet.com.“Often I am asked by friends to teach them how to make Risotto because they

think it’s difficult to prepare and because of the mystique created by restaurantw. What’s especially interesting about this dish is its contrasting texture that is both creamy and crunchy at the same time. What creates this interesting contrasting tex-ture? Both the Arborio (pronounced ar-boh-ree-oh) rice and the cooking technique.

“Arborio rice comes from Italy. Its short, fat grains have a hard starchy center and a soft starchy shell. So it makes sense that, when cooked, the soft shell produces creaminess while the center remains crunchy. The best Arborio rice is a premium Carnaroli rice imported from Italy. It’s hard to find but worth the search. The next most important ingredient is the stock and you’re not going to believe how much liq-uid Arborio rice can absorb. The ratio of liquid to rice varies from cookbook to cook-book. I like to use 7 cups liquid to 2 cups rice, but play around with different ratios until you find the one that works for you.

“I read that Risotto Milanese dates back to 1574 when a stained glass artisan named Zafferano added some saffron that he used for coloring his paints to his risotto for his daughter’s wedding. In no time this dish was the talk of the town and still is. If this is not true, it makes for a great story. Saffron is the world’s most expen-sive spice. It comes from a tiny purple crocus flowers that produce three stigmas per flower that are hand picked and dried. It takes 14, 000 of these delicate stigmas to produce one ounce of saffron. Lucky for us a little goes a long way.”

Rice172

Add butter to cooked rice. Stir in sage, parsley, garlic powder, garlic salt, cel-ery, green onions and walnuts.

Cooked riceButter or margarineSageParsleyGarlic powderGarlic saltCelery, choppedGreen onions, chopped (or onion pow-

der)Walnuts, chopped

Serves 4 to 6

Rice PilafGrandma Betty

174 Chinese Chicken Salad

175 Broccoli Salad

176 Taco Salad

177 Spinach Salad

178 Asian Chicken Salad (Angie)

179 Potato Salad

180 Pasta House Salad

181 Five-Cup Salad

182 Lemon Chicken Salad

183 Fabulous Fruit Salad

184 Pear Salad

185 Potato Salad

186 Arnold’s Chicken Salad

187 Asian Chicken Salad (Vicki)

Salads174

For ToppingHeat oven to 350°.

Stir together ingredients and spread evenly in 9x13 jelly roll pan. Bake 10

minutes.

For Dressing Shake together ingredients. Chill.

For SaladStir together salad ingredients. Top with baked topping.

Right before serving, stir topping and chilled dressing into salad. Serve

immediately.

for topping2 packages Oriental-flavor ramen noo-

dles1/4 cup sesame seeds1/2 cup slivered almonds

for dressing1 cup oil2 tablespoons vinegar3 tablespoons soy sauce1/4 cup sugar1 teaspoon pepper2 seasoning packets from ramen noo-

dles

for salad1 large head cabbage4+ cups fresh spinach1 bunch green onions, chopped4 chicken breasts, cooked and diced2 to 3 cans mandarin oranges1 cup Craisins

Serves 8 to 10

Chinese Chicken SaladShauna Durbano

Salads 175

Broccoli Salad

Mix and refrigerate 3 to 4 hours before or overnight.You can make the dressing, bacon and broccoli the day before (cut up

the broccoli and mix with the onions in a gallon-size bag). Just before serving,

mix together.

for dressing1/2 cup mayonnaise1/4 cup sugar1 tablespoon vinegar

for salad1/2 cup grated cheese1 bunch broccoli, chopped bite size1/2 sweet red onion, chopped1/2 pound bacon, cooked and crum-

bled

Serves 4 to 6

Lori Sanders

Salads176

Fry beef over low heat until done. Season with garlic salt and pepper; drain on paper towels. Combine all ingredients in large bowl and toss.

2 pounds lean ground beef1 large head of lettuce, chopped1 (6-ounce) can black pitted olives

(leave whole)1 (16-ounce) can kidney beans, well

drained2 1/2 cups packed down sharp cheddar

cheese3 fresh tomatoes, diced8 green onions, chopped2 large avocadoes, diced (add just

before serving)1 (½-pound) bag regular size Fritos or

taco chips1 package taco seasoning or 2 to 4 tea-

spoons Mexican seasoningThousand Island dressing

Serves 12

Taco SaladBev Osmond

Salads 177

Spinach Salad

Combine all ingredients in bowl and mix. Spinach leavesMozzarella cheese, gratedHard-boiled egg, gratedBacon, broken in piecesAunt Kathy's Cold Spinach Dressing

(page 210 in Sauces, Dips & Dressings) OR Girard’s Spinach Salad Dressing

Red onion, finely sliced

Serves 4 to 6

Summer favorite with fresh spinach from the garden.

Salads178

Mix the salad ingredients for each serving of salad. Mix dressing ingredients with a whisk.

For the dressing recipe times 10 to 20, use 2 cups honey (just under), 2 1/2

cups mayonnaise, 1 1/4 teaspoon oil, 1 cup rice vinegar (just under) and 1/2

cup plus 2 tablespoons dijon mustard.

for salad1 fried chicken breast, cut into strips1 green onion, chopped2 tablespoons toasted sliced almonds1/4 cup chow mein noodlesMix of garden and romaine lettuce

for dressing3 tablespoons honey1 1/2 tablespoons rice vinegar1/4 cup mayonnaise1 teaspoon dijon mustard1/8 teaspoon oil

Serves 1

Asian Chicken Salad (Angie)Angie

Salads 179

Potato Salad

Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till just tender. Drain well; cool slightly. Peel and cube potatoes into ½-inch cubes.

Meanwhile, for dressing, in a large mixing bowl, combine the mayonnaise

or salad dressing, mustard (if desired), the ½ teaspoon salt and pepper.

Stir in the celery, onion and chopped pickles or pickle relish. Add the pota-

toes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

To serve, line a salad bowl with lettuce leaves. Transfer the potato salad to

the bowl. Sprinkle with paprika.

6 medium potatoes (2 pounds)1 1/4 cups mayonnaise or salad dressing1 tablespoon prepared mustard

(optional)1/2 teaspoon salt1/4 teaspoon pepper1 cup thinly sliced celery (2 stalks)1/3 cup chopped onion (1 small)1/2 cup chopped sweet or dill pickles or

sweet or dill pickle relish6 hard-cooked eggsLettuce leaves (optional)Paprika (optional)

Serves 10 to 12

This is the potato salad mom learned from her mother.

Salads180

For DressingIn a jar, mix together dressing ingredients. Make several hours in advance so flavors can blend. Will refrigerate up to 6 weeks.

For SaladTear iceberg and Romaine lettuce into a bowl. Add hearts of palm, artichokes and red onion, Sprinkle Parmesan cheese over top. Pour dressing over all and toss. Chill 15 to 20 minutes before serving. Re-toss.

for dressing3/4 cup olive oil1/2 cup red wine vinegar2 garlic cloves, minced1/3 small red onion, grated1 (4-ounce) can pimiento, chopped

for salad1 medium head iceberg lettuce1 head Romaine lettuce1 cup heart of palm, sliced1 can canned artichoke hearts, drained

and halved1 medium red onion, sliced thin1/2 to 3/4 cups grated Parmesan cheese

Makes 6 to 8

Pasta House SaladVicki

Salads 181

Five-Cup Salad

Mix. Chill several hours. Serve. You can double recipe. 1 cup mandarin oranges1 cup pineapple tidbits or chunks1 cup marshmallows1 cup shredded coconut1 cup sour cream1/2 cup chopped walnuts (optional)

Serves 6 to 8

Mom

Salads182

Combine salad and add dressing. Serve with crackers, French bread slices, or in pitas with sprouts.

for dressing1/4 cup lemon juice2 tablespoons olive oil2 tablespoons mayonnaise1 tablespoon grated lemon zest1 tablespoon red wine vinegar1/2 teaspoon salt1/4 teaspoon black pepper

for salad3 1/2 chicken breasts, shredded (can

boil and put through processor)1/2 cup finely diced celery1/2 cup finely diced cucumber1/3 cup finely diced red onionSlivered almonds (add at the end)

Serves 6 to 8

Lemon Chicken SaladVicki

Salads 183

Fabulous Fruit Salad

Mix. Chill several hours. Serve. 1 red apple, cored and chopped1 Granny Smith apple, cored and

chopped1 nectarine, sliced2 stalks celery1/2 cup dried cranberries1/2 cup walnuts1 (8-ounce) tub lemon yogurt

Serves 4 to 6

Mom

Salads184

Combine salad and add dressing.for dressing2 heads Romaine lettuce1 package mixed greens1/2 cup roasted pecans1/2 pound bacon (1 lb.), cooked, crum-

bled1 to 2 sliced pears4 ounces Feta Cheese

for dressing2 cups sugar2 teaspoons salt1 small chopped onion2 teaspoons dry mustard1 1/2 cups oil1 cup red wine vinegar2 teaspoons poppy seeds

Serves 6 to 8

Pear SaladVicki Christensen

Salads 185

Potato Salad

Mix together ingredients. Chill. Serve. 6 potatoes1 cup mayonnaise1 tablespoon mustard1 teaspoon onion salt1 teaspoon celery saltGreen onionsCelery6 hard-boiled eggs

Serves 6 to 8

Mom got this recipe from Sister Hill, a fellow missionary in Croatia.

Salads186

Pour dressing over salad. Chill and serve over bed of lettuce or on bread.for dressing1/4 cup fresh lemon juice2 tablespoons olive oil2 tablespoons mayonnaise1 tablespoon grated lemon zest2 tablespoons red wine vinegar1/2 teaspoon salt1/8 teaspoon black pepper

for salad3 1/2 cups cooked chicken, shredded

(very good from roasted chicken)1/2 cup celery, diced1/4 cup red onion, diced1/2 cup slivered almonds

Serves 6 to 8

Arnold’s Chicken SaladVicki Christensen

This is really Arnold Schwarzenegger’s favorite salad. I promise!

Salads 187

Asian Chicken Salad (Vicki)

Toss dressing into salad just before serving. for salad4 chicken breasts, cooked, cubed4 cups cabbage, diced3 green onions, chopped1 package Top Ramon noodles, broken,

not cooked4 tablespoons sliced almonds, toasted2 tablespoons sesame seeds, toasted

for dressing1/2 cup canola oil1 teaspoon Accent3 tablespoons red wine vinegar1 teaspoon salt3 tablespoons sugar1/2 teaspoon white pepper (less if black)

Serves 6 to 8

Vicki Christensen

Salads188

190 Hot Ham & Swiss Sandwiches

191 Chicken Salad Fillings

192 Tuna Sandwiches

193 Egg Salad Sandwich

194 Pulled Pork Sandwiches

196 Tomato-Basil Sandwiches

197 Chicken Caesar Salad Wraps

198 Mango Wraps

199 Lettuce Wraps

200 Southwest Egg Rolls

Sandwiches & Wraps190

Slice rolls in half. Spread with Hellmann's mayonnaise. Lightly brown under broiler. Add ham and cheese to one side of each roll and place under broiler until cheese is melted. Add tomato and lettuce. Serve with olives, carrots and potato chips.

6 round hard rolls6 slices of ham, ¼-inch thick6 slices Swiss cheese6 slices tomatoesLettuce

Serves 6

Hot Ham & Swiss SandwichesMom

Sandwiches & Wraps 191

Chicken Salad Fillings

Add honey or sugar to Grey Poupon mustard to sweeten. Mix ingredients. Chill. Stir again. Add additional spices, mayonnaise or mus-

tard, as necessary.

Fill croissant rolls or bread slices with filling.

4 boneless, skinless chicken breast halves, boiled, cut into small cubes

2 cups red grapes, cut in half1 cup chopped celery3/4 cup mayonnaise1/4 cup sliced green or red onionsGrey Poupon mustard (to taste)Poultry seasoning or tarragon (to taste)

Makes 8 sandwiches

Mom

Sandwiches & Wraps192

Combine ingredients to taste. Serve on bread or toast with tomatoes and let-tuce.

Chunky white albacore, drainedMiracle WhipGreen onions, choppedCelery, choppedPickle relishWalnutsDill weedGarlic saltGarlic powder

Serves as much as you make

Tuna SandwichesGrandma Betty

Sandwiches & Wraps 193

Egg Salad Sandwich

Mix together ingredients and spread on white or wheat bread. 6 hard-boiled eggs1/2 cup mayonnaise (or more)SaltPepper

Makes 4 sandwiches

Mom

Sandwiches & Wraps194

For Pulled PorkCombine all rub seasonings. Coat shoulder with rub, massaging into meat. No need to let it sit—it will absorb flavors on the grill.

Preheat one side of grill to medium-high. Place smoke packet over fire,

drip pan under unlit side. Place pork over drip pan and grill for 3 hours. Add

wood packets as needed to keep plenty of smoke circulating (check every

hour). Rotate meat 3 times for even cooking. Don’t rotate more than this

because grill can lose too much heat.

(Cont’d on facing page.)

for pulled pork1 8-pound pork shoulder or pork butt1/4 cup kosher salt1/4 cup black pepper1/4 cup chili powder1 tablespoon dried oregano1 tablespoon dried thyme1 teaspoon cayenne

For 1 8lb pork shoulder

Pulled Pork SandwichesJake made these sandwiches at a family dinner...he found the recipe in Cuistine maga-zine, June 2003 issue. They are incredible! Perfect for summer or winter barbecuing!

To make the sandwiches, you will need Pulled Pork, Root Beer BBQ Sauce and Spinach Coleslaw, all included in this recipe. We use the amount of Worcestershire sauce and cayenne pepper called for in the recipe...it is not too hot or spicy.

For Pulled Pork — Selecting a tender, high-quality cut of pork will result in disas-ter! A tougher cut that has plenty of fat and connective tissues will withstand the long exposure to the heat.

Grill the pork indirectly...this method of grilling is for cuts of meat that take a long time to cook (it’s like baking in the oven). Set up the grill so that half has fire and the other half does not. Cooking is done on the area where there is no fire underneath, but there’s still plenty of heat. This can be done easily on gas or charcoal grills. For gas grills, simply turn one burner on medium-high, keeping the other burner turned off. For a charcoal grill, when the briquets have turned white, rake them around the sides and cook the meat in the middle of the grate.

Whether you use a gas or charcoal grill, you’ll need smoke for authentic barbe-cue flavor. Creating it on a charcoal grill is easy–just add pieces of water-soaked wood directly onto briquets. Aromatic woods like hickory, apple, mesquite or cherry deliver plenty of that real barbecue flavor you want. For gas grills, ashes from burn-ing wood could clog burners, so wrap pieces of dry wood in an aluminum packet shaped like a beggar’s purse–this allows smoke to escape easily. Then put the packet on the grilled grate directy over the fire.

For Root Beer BBQ Sauce — The best sauces for pork are vinegar-based...vine-gar cuts through fattier meats like this cut of pork. Adding a root beer syrup pro-vides the unusual flavors of sassafras, cherry, wintergreen and ginger extracts.

Sandwiches & Wraps 195

For Pulled Pork (cont’d)Once smoking is complete, wrap pork in two layers of foil, crimping edges

to seal in moisture. Return to grill; cook 2 hours.

After 2 hours, insert thermometer into thickest part of meat. You want to hit

180°. Keep foil around meat and let rest off heat for 30 minutes. Pull with fork or

fingers.

For Root Beer BBQ SauceReduce root beer to 1 cup over medium heat in large saucepan (about 1 hour). Syrup should coat the back of a spoon.

Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt

and pepper. Stir well to combine. Simmer 20 minutes.

Finish with butter to give sauce extra body and flavor.

For Spinach ColeslawWhisk together all ingredients except cabbage and spinach. Add cab-

bage and spinach. Toss. Let coleslaw sit 30 minutes before serving.

For SandwichChop pulled pork while meat is still warm. Toss warm pork with a little bar-

becue sauce...warm foods tend to absorb flavors easily. Do not use all of the

barbecue sauce...save some for drizzling over the pork on the sandwich.

Grilled the buttered buns, or toast them in a saute pan.

Assemble sandwiches on buns with 1 cup pork mixture and 1/2 cup cole-

slaw. Drizzle barbecue sauce over pork.

for root beer bbq sauce

1 (2-liter) bottle root beer1 1/2 cups apple cider vinegar1/2 cup ketchup1/4 cup yellow mustard2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 tablespoon Tabasco1 teaspoon kosher salt1 teaspoon black pepper2 tablespoons unsalted butter...makes 3 1/2 cups...

for coleslaw1/2 cup mayonnaise1/2 cup vegetable oil1/2 cup white wine vinegar1/4 cup dry sugar1 1/2 teaspoons dry mustard1 teaspoon kosher salt1/2 teaspoon cayenne1 (1-pound) bag coleslaw mix1 (10-oz) bag shredded red cabbage1 (6-oz) bag fresh spinach, thinly sliced...makes 10 cups...

for sandwiches8 cups Pulled Pork, chopped1 cup Root Beer BBQ Sauce4 cups Spinach Coleslaw8 kaiser-style buns, buttered

Makes 8 sandwiches

Pulled Pork Sandwiches (cont ’d )

Sandwiches & Wraps196

Cut a slice of wheat bread in half. Spread pesto on whole wheat bread (or any other type of bread, such as a roll or baguette). Toast open-face in a broiler oven.

Add a thin slice of tomato and thin slice of mozzarella to the bread. Top

with either fresh or dried basil. Broil for just a few minutes to warm the tomatoes

and cheese, but not really melt the cheese.

Eat warm!

Whole wheat breadPestoTomatoBocconcini MozzarellaBasil (Fresh or Dried)

Makes 1 sandwich

Tomato-Basil SandwichesJanice had a sandwich similar to this in Hildesheimer, Germany.

The original sandwich was on a white baguette and was not open-faced. Boccon-cini is mozzarella in water (also called “Buffalo Mozzarella” and can be found in most supermarkets.

Sandwiches & Wraps 197

Cook chicken brasts in a crock pot, drizzled with olive oil and sprinkled with salt & pepper, about 1 1/2 hours.

Toss this all together and put in a wrap!

1 to 2 chicken breastsRomaine lettuceParmesan cheese, freshly gratedRed onion, sliced into thin ringsCroutons (optional)Olives, sliced Grape tomatoes~halvedPaul Newman's creamy Ceasar Dressing

(no cheap crap!)Tortillas (from Costco, cook them fresh)

Makes 3 to 4 wraps

Chicken Caesar Salad WrapsDelicious! This is Ellie and Molly’s favorite! Great healthy, quick meal when needing a light meal! You can also use shrimp.

Sandwiches & Wraps198

Peel and slice into strips the mangos, avocados, and chicken. Tear the cilantro into pieces.

Spread a thin layer of curry mayonnaise onto each tortilla, going all the

way to the edges. Lay two to three slices each of chicken, avocado, and

mango onto each tortilla. Sprinkle each tortilla with cilantro and one table-

spoon of mango chutney.

Roll tortillas and secure with a toothpick. Slice in half on a diagonal. May

be refrigerated for a couple of hours before serving.

Soft flour tortillasMangosChicken breasts, cookedAvocadosCilantroMango chutneyCurried mayonnaise (1 teaspoon curry

powder per 1 cup mayonnaise)

Makes mango wraps ;)

Mango WrapsDebbie Larsen made these at Kathryn Larsen-Spagnolo’s bridal shower, July 2006.

Sandwiches & Wraps 199

Heat skillet oil and add cute size pieces of chicken. Add spices and onions. Once chicken is no longer pink, add mushrooms. DO NOT ADD CARROTS.

Take lettuce and place a spoonful of chicken mixture in the center. Top

with fresh grated carrots. Add red pepper chili sauce if you like it spicy. Eat it

like you would eat a taco. Serve with rice.

1 headiceberg lettuce halved and placed in ice water to chill

1 pound boneless, skinless chicken breasts

4 green onions2 minced cloves of garlic1 cup sliced mushrooms1 cup shredded carrots1/4 teaspoon crushed red pepper flakes2–3 tablespoons soy sauce

Makes 10 to 12 wraps

Lettuce WrapsVicki Christensen. Okay .. for those who worship P.F. Changs, these don’t hold a can-dle.

Sandwiches & Wraps200

Combine all ingredients (black beans through soy sauce) in skillet; heat through. Meanwhile, heat oil in saucepan or deep fryer to cook egg rolls. Place about 1/3 cup of chicken/bean mixture in center of tortilla. Top with grated cheese. Fold 2 ends in. Next, roll tortilla like an egg roll, securing with a toothpick during frying. Place in HOT oil, cooking one egg roll at a time until golden brown (about 2 to 3 minutes).

Serve with dipping sauce—1 cup Ranch or Bleu Cheese dressing plus 1/2

cup salsa. Combine and serve as dip for egg rolls.

1 package hand-stretched flour tortillas (thinner than regulartortillas)

1 can black beans1/2 pound cooked, cubed chicken1 cup grated carrots3 green onions sliced1/2 cup corn (optional)1 clove garlic2 tablespoons soy sauce1 cup grated jalapeno pepper jack-

cheese

Makes 6 to 8egg rolls

Southwest Egg RollsVicki Christensen

202 Ravioli Sauce

203 Pasta Sauce from Italy

204 BBQ Sauce

205 Roasted Tomato Sauce

206 Goose Poop Dressing

207 Enchilada Sauce

208 Teriyaki Sauce

209 Bread or Vegetable Dip

210 Cold Spinach Dressing

211 Dill Dip

212 Tomato-Basil Sauce

213 Pico de Gallo

214 Guacamole

215 Texas Caviar

216 Seven-Layer Dip

217 Clam Dip

218 Buttermilk Ranch Dressing

219 Teriyaki Marinade

220 Green Chili Chix

221 Spinach Salad Dressing

222 Hot Artichoke Dip

223 Papaya Salsa

Sauces, Dips & Dressings202

Put Wesson oil in 8-quart pan. Heat. Add pork chop, veal and beef of roast. Saute in pan till lightly browned. Put meat on dish (remove from pan). Turn off fire. Keep oil in pan.

Dump onions, carrot and celery in pot—fire off.

In food processor, chop garlic and parsley. Saute in oil till soft. It shrinks.

Add tomato sauce and Burgundy wine. Soak Italian dried mushrooms in 4

cups hot water. Squeeze mushrooms. Chop by hand very small. Save mush-

room juice and add to sauce. Maybe add more boiling water (2 cups) if too

thick.

Add salt, pepper, oregano, thyme, rosemary and Italian seasoning. Simmer

5 hours. Occasionally stir. Burgundy wine and mushrooms make all the differ-

ence in the world.

1/2 pound pork loin or pork chop (little or no bone)

1/2 pound veal1/2 pound beef of roast5 medium onions, chopped fine1 large carrot, peeled and chopped5 stalks celery, cut ends off, chop5 cloves garlic2 bunches parsley, stems off2 “double” cans Hunt’s tomato sauce2 cups Burgundy wine2 packages Italian dried mushrooms ($6/

packet)4 cups hot water2 cups boiling water (if needed)1 tablespoon salt1 teaspoon pepper2 teaspoons oregano1 teaspoon thyme1 handful rosemary, fresh, chopped2 teaspoons Italian seasoning

Makes big pot of sauce

Ravioli SauceGrammie makes this sauce for her raviolis. Directions are written as they were given.

Sauces, Dips & Dressings 203

Pasta Sauce from I taly

Put olive oil in pan and start heat. Grate carrots really small so that you have a big mound. Chop up a clove of garlic really fine (or to taste). Add Pepperon-cino or dried red hot chili peppers (Roma I Veri Saport Italiani)…grind with fin-gers. Let sauté until garlic is done and smells good.

Add peeled Roma tomatoes (Italbrand, Pomodori Pelati Italiani). Let toma-

toes come to a boil. Lower heat a bit but still cook hot so it cooks faster.

Add one chicken bouillon (Knorr brand). Let cook until it's been reduced a

lot. At the end, salt to taste. Add fresh basil leaves.

Olive oilMound of carrots, finely grated2 garlic cloves, minced4 Pepperoncinos or red hot chili pep-

pers, dried1 (1-pound, 12-ounce) can Roma toma-

toes1 chicken bouillon (Knorr brand)Salt to tasteFresh basil leaves

Serves 4

AKA Tai’s SauceThis recipe for red sauce comes from Italy where Tai Bessinger, a friend of Jan-

ice’s from Salt Lake City, served his mission–he invented it after moving home to Utah. This very fabulous sauce can be used on penne pasta, raviolis and angel hair pasta. You can also add meat to the sauce.

The best place to purchase ingredients for this recipe is Granato’s in Salt Lake City (3900 South 2700 East).

Sauces, Dips & Dressings204

Mix together all ingredients in large stock pot over medium heat. Simmer.2 1/4 cups catsup (32-ounce bottle)1 bottle Heinz chili sauce3/4 cup cider vinegar or beer1 cup brown sugar3 tablespoons mustard3 tablespoons A1 steak sauceDash of garlic powder

Makes 4 cups

BBQ SauceAunt Kathy

Sauces, Dips & Dressings 205

Roasted Tomato Sauce

Slash the top of each tomato and squeeze out the seeds and water. Put a thick layer of tomatoes in a broiler pan, filling it almost full. Scrub the carrots, fennel and leeks, cut them into rough chunks, and place on top of the toma-toes. Quarter the green and red peppers, putting the stem end attached to the seeds into the pan along with the quarters. Separate the head of garlic into cloves and scatter them over, and add the lovage or celery. Wash the onion, cut into quarters, and add. Tuck the hot peppers into the tomatoes. Place the remaining tomatoes on top.

Place the pan in a 450° oven and roast for 1/2 hour. Open the oven and

push the harder vegetables down into the softened tomatoes. Roast for

another 1/2 hour or until the vegetables are all very soft.

Take from the oven and reduce the heat to 400°. Let the vegetables cool

a bit in the pan before ladling them into the bowl of the food processor. Chop

them fine and pour into a food mill over a large bowl. When all the vegetables

have been pureed, pour back into the roasting pan and add the olive oil,

wine, herbs, cinnamon, salt, pepper and harissa.

Stir in the sugar and the vinegar. This is a juggling act, and much of the

sauce’s final taste depends upon it. These are about the right amounts for the

best-tasting tomatoes at peak season, which, here in Vermont, would be mid-

to late August. As tomatoes are subjected to colder weather they become

less sweet. Late-season tomatoes will need more sugar, up to 1/3 cup. Don’t

worry, the vinegar and sugar will not cancel each other out, but add to the

flavor.

Return the mixture to the oven until reduced to desired consistency and

flavors are melded, another 1/2 hour. Ladle into sterilized jars and process in a

boiling water bath for 40 minutes.

10 pounds ripe tomatoes3 large carrots with ferns left on1 bulb fennel with stems and ferns5 leeks, pale green and white parts only2 green peppers2 red peppers1 head of garlic2 stems of lovage (or celery)1 large, sharp onion2 hot peppers (jalapeno, New Mexican,

or chipotle)1/2 cup olive oil2 cups inexpensive red wineHerbs such as parsley, marjoram, thyme,

or oregano1 tablespoon cinnamonSalt and pepper to tasteDollop of Dried Tomato Harissa, or to

taste1 to 2 tablespoons sugar1/3 cup cider vinegar1 pound Italian sausage (hot or mild)

Makes 6 to 8 pints

Janice got this recipe from Patrice Paoletti, a co-worker at Navitaire.I listed the original ingredients, but Patrice modifies the recipe significantly...no

wine, dash of cinnamon, no harissa, 1 hot pepper, more garlic, celery instead of lovage, no green peppers and no vinegar (because she does not can the sauce).For each pint of sauce, she adds 1 small can of tomato paste and 1 pound of hot or mild Italian sauce before serving.

Sauces, Dips & Dressings206

For DressingBlend dressing ingredients in blender. Slowly add 1 cup olive oil.

For Individual SaladsPlace large wedge of iceburg lettuce on salad plate. Arrange cherry toma-toes, olives, broccoli, cucumbers and mini carrots around base. Top with dressing. Sprinkle generously with grated Parmesan cheese.

For One Large SaladIn bowl, mix together shredded iceburg lettuce and dark lettuce. Arrange grilled chicken, croutons, tomatoes, olives, broccoli, cucumbers and mini car-rots on top of lettuce. Top with dressing. Sprinkle generously with grated Parmesan cheese. Mix right before serving.

for dressing3/4 cup sugar1/2 cup balsamic vinegar1/2 cup white vinegar (or rice or white

wine)1 teaspoon salt1 teaspoon pepper1 teaspoon Accent2 tablespoons parsley2 cloves minced garlic1 drained can olives

for saladIceburg lettuceDark lettuce (optional)Grilled chicken (optional)Croutons (optional)Cherry or regular tomatoesOlivesBroccoliCucumbersMini carrotsParmesan cheese

Serves 6 to 8

Goose Poop DressingVicki made this salad for Christmas Eve dinner 2003. Keith calls the dressing “Goose Poop Dressing”. The technical name is Olive and Balsamic Dressing.

Good enough to drink from the bottle, and don’t forget the salad!

Sauces, Dips & Dressings 207

Enchilada Sauce

Heat oil, chili powder and flour in saucepan. Add tomato juice and water, stir-ring till boiling. Add garlic salt, salt and pepper to taste.

4 tablespoons oil3 tablespoons chili powder4 tablespoons flour1 1/2 cups tomato juice2 cups waterGarlic saltSalt & pepper

Makes 4 cups

Joyce Anderson in Fairview Heights Ward, Illinois.

Sauces, Dips & Dressings208

Combine all ingredients in jar. Shake to mix well and dissolve sugar. For a mar-inade, let stand in sealed jar overnight.

1 cup soy sauce1/4 cup packed brown sugar2 tablespoons lemon juice1 teaspoon ground ginger1/2 teaspoon garlic powder1/4 teaspoon onion powder

Makes 1 cup

Teriyaki SauceMom

Sauces, Dips & Dressings 209

Bread or Vegetable Dip

Mix all ingredients. Slice one loaf of Rye bread in half horizontally. Hollow out center of bottom half to make a bowl. Cut top half of loaf and other loaf into dip-size pieces. Fill hollowed-out bread bowl with dip and serve with bread pieces around it.

2 (1-pound) round loaves Rye bread, uncut

2 cups sour cream2 cups mayonnaise2 tablespoons minced onion2 tablespoons dill2 tablespoons Beau Monde2 tablespoons parsley

Makes 4 cups

Aunt Kathy

Sauces, Dips & Dressings210

Put all ingredients into blender and blend on high for 2 minutes. For an alterna-tive, substitute 1/2 cup oil, 1/3 cup sugar and 1/2 cup vinegar + 1/4 cup water.

1 cup salad oil1/2 to 3/4 cup sugar1/4 cup vinegar1 medium onion (can delete from dress-

ing and put into salad)1/3 cup ketchup1 teaspoon Worcestershire sauceSalt to taste

Makes 2 cups

Cold Spinach DressingAunt Kathy

Sauces, Dips & Dressings 211

Dill Dip

Mix and chill. 2/3 cup mayonnaise2/3 cup sour cream1 tablespoon green onions or dried

onions1 1/2 teaspoon Beau Monde or Bon

Appétit seasoning salt1 1/2 teaspoons dill weed

Makes 1 1/3 cups

Kansas City ward

Sauces, Dips & Dressings212

Sauté onions and garlic until limp. Add remaining ingredients and simmer for 20 minutes. Serve over hot pasta (angel hair pasta is great) with Parmesan cheese.

2 tablespoons olive oil1 small onion, chopped2 garlic cloves, minced1 (28-ounce) can diced tomatoes1 teaspoon basil1/2 teaspoon oregano1/2 teaspoon salt1 teaspoon sugar1/8 teaspoon red pepper flakes

Serves 4 to 6

Tomato-Basil SauceAlso known as “meatless spaghetti sauce,” this is Deonne Schrauth’s recipe via Lynette Small and Holly Stone.

Sauces, Dips & Dressings 213

Pico de Gallo

Combine all ingredients in bowl. Drain as needed. 2 medium tomatoes, chopped and drained

1/4 medium onion, finely chopped or blended

4 sprigs cilantro/parsley, finely chopped2 garlic cloves, minced1 teaspoon garlic salt2 tablespoons lemon juice1 jalepeño (1/3 for mild, 2/3 for medium)

OR 1/2 chili pepperAvocado, chopped (optional)

Makes 2 cups

Janice. Pico de gallo is good for dipping corn tortillas or on top of fajitas.

Sauces, Dips & Dressings214

In blender, blend avocados, onion, lemon juice, garlic, salt and pepper.2 medium avocados1/2 small onion, finely chopped2 tablespoons lemon juice1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper

Makes 2 cups

GuacamoleMom

You can add diced tomatoes to the guacamole. Roma tomatoes are best–they are less juicy. Drain the diced tomatoes in a strainer before adding to the guacamole.

Sauces, Dips & Dressings 215

Texas Caviar

Drain pinto beans, black beans and corn. Chop avocados, tomatoes and cilantro. Mix together in bowl. Top with entire bottle of Kraft Zesty Italian dress-ing (it must be Kraft). At the very end, add the juice from one whole lime. Serve with corn chips.

3 avocados8 to 10 Roma tomatoes2 cans pinto beans2 to 3 cans black beans2 cans corn1 bunch cilantro (to taste)1 lime1 whole bottle Kraft Zesty Italian

Makes 5 to 6 cups

Linda Hartley’s sister, Karen Heder, made this for their mother’s homecoming meal (Marcia Chavez)...February 2004.

Sauces, Dips & Dressings216

Brown hamburger and add taco seasoning. Mix guacamole using recipe on page 214.

1st layer. On large platter, spread thin layer of refried beans.

2nd layer. Sprinkle flavored hamburger on top of beans.

3rd layer. Spread guacamole on top of hamburger.

4th layer. Spread sour cream on top of guacamole.

5th layer. (Optional) Spread salsa on top of sour cream.

6th layer. Sprinkle cheese on top of salsa.

7th layer. Sprinkle green onions and olives on top of cheese.

Ground hamburger (1 pound)Taco seasoning (1 package)Refried beans (1 can)Guacamole (page 214)Sour creamCheddar cheese, shreddedSalsa (optional)Green onions, choppedOlives, sliced

Makes lots

Seven-Layer DipMom. You can dip with nacho-flavored Doritos.

Sauces, Dips & Dressings 217

Clam Dip

Cream the cream cheese. Add mayonnaise and salt. Stir til smooth. Add clams and juice. Stir gently. Refrigerate. Serve with Lay’s Potato Chips.

1 (8-ounce) package cream cheese1/2 cup mayonnaise1/4 teaspoon garlic salt1 can minced clams 2 to 4 tablespoons clam juice

Makes 2 cups

We make clam dip every New Year’s Eve.

Sauces, Dips & Dressings218

Mix all except buttermilk in small bowl. While stirring, slowly blend in buttermilk. Chill 2 hours.

3/4 cup mayonnaise1/2 cup buttermilk2 tablespoons dried parsley1/2 teaspoon minced dried onion1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon freshly ground pepper2 tablespoons Parmesan cheese

Makes 1 cup

Buttermilk Ranch DressingMom

Sauces, Dips & Dressings 219

Teriyaki Marinade

Marinade chicken or steak and grill. 1 part soy sauce1 part oil1 part Coke

Makes .. 3 parts

Janice

Sauces, Dips & Dressings220

In olive oil, saute chix, onion, green pepper and garlic till chix is almost done. Add chili verde, jalapenos and green chilis. Simmer till chix is done.

Season with salt, cumin, chili powder, pepper and paprika. Finish with

heavy cream (remove from stove and stir in).

3 pounds chix breast1 yellow onion, diced1 small can dried jalapenos1 small can diced green chilis4 garlic cloves, minced1 green pepper, diced2 bottles green chili verde sauceSaltCuminChili powderPepperPaprika1/2 cup heavy cream

Makes 4 cups

Green Chili ChixAnna, Janice’s roommate in SLC

Anna is a professional chef at Snowbird ski resort. She created this recipe, which is great for dipping corn tortilla chips. The jalapenos are what makes it hot, so adjust those to your liking.

Sauces, Dips & Dressings 221

Spinach Salad Dressing

Heat apple cider vinegar, sugar and salt until sugar and salt dissolve. Add oil. 1/2 cup apple cider vinegar1/2 cup sugar1/3 cup oil1 teaspoon salt

Makes 1 cup

Grandma and Mom found this recipe on the Internet. It is perfect for spinach salad .. it has such a mild, sweet flavor and is not a noticeably “strong” dressing, yet it accents the salad perfectly.

Sauces, Dips & Dressings222

Heat oven to 375º. Mix together all ingredients. Place in a shallow pan.

Bake 20 minutes. Dip with tortilla chips or French bread.

6 ounces artichoke hearts, marinated, chopped

1 package chopped spinach1 garlic clove1/2 cup sour cream1/4 cup butter3/4 cup Parmesan cheese, grated

Servces 6 to 8

Hot Artichoke DipVicki Christensen

Sauces, Dips & Dressings 223

Papaya Salsa

For ChickenGrill chicken; chop into pieces.

Combine remaining ingredients on medium-hot stove. Stir in cooked

chicken; heat through till chicken absorbs marinade.

For SalsaCombine ingredients in a large bowl. Add chicken mixture to salsa mixture.

Serve as dip with plain corn chips or as the filling in flour tortillas.

for chicken2–3 chicken breasts1/4 cup soy sauce1 1/2 teaspoons olive oil1 1/2 teaspoons chili powder1 1/2 teaspoons cumin1 1/2 teaspoons ground coriander3 to 4 garlic cloves, minced1 1/2 teaspoons honeyJuice from 2 limes

for salsa1/2 to 1 large papaya, cubed (or 2–3

small papayas)1/2 to 1 red or green bell pepper,

chopped1/4 to 1/2 cup fresh cilantro (less if dried)1/4 to 1/2 red onion, chopped2 tablespoons lime juice1 to 2 avocados, sliced

Serves 10 to 12

Vicki Christensen

Sauces, Dips & Dressings224

226 Crab Rangoon

227 Shrimp in Tomato Sauce

228 Scampi-style Shrimp

229 Sole

230 Grilled Halibut with Tomato-Avocado Salsa

Seafood226

In a small bowl, mix together cream cheese, soy sauce (optional), ginger, cilantro, parsley, garlic and crab meat. Place 1/2 to 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Fold the wonton wrapper over the stuffing to make a triangle. Moisten the edges with water and seal. Place prepared wontons under a slightly moist paper towel until ready for frying.

Fill fryer at least 4 inches deep with oil and heat to 360°. Fry each wonton

for a few minutes on each side and cool on a paper towel. Serve immedi-

ately.

1 (14-ounce) package small wonton wrappers

2 (8-ounce) packages cream cheese, softened

3 tablespoons dark soy sauce (optional)2 teaspoons minced fresh ginger root1 1/2 teaspoons chopped fresh cilantro1 1/2 teaspoons dried parsley1 teaspoon garlic powder1 pound crab meat1/2 cup vegetable oil

Makes about 50

Crab RangoonJanice

Seafood 227

Shrimp in Tomato Sauce

Sauté onion and garlic in olive oil. Add tomatoes, tomato juice and green onions. Add shrimp and simmer not too long (or shrimp will shrink and toughen). Salt and pepper to taste. Serve over angel hair pasta or rice with lots of grated Parmesan cheese.

1 Vidalia onion, sliced2 garlic cloves, chopped1 to 2 tomatoes, wedged1 (14-ounce) can tomato juice or V8

juice3 green onions with tops, chopped1/2 pound cooked shrimp

Serves 4 to 6

Aunt Bev

Seafood228

In a wide frying pan over medium heat, melt butter. Stir in onion, oil, garlic, lemon juice and salt; cook until bubbly.

Add shrimp to pan and cook, stirring occasionally, until shrimp turns pink

(about 5 minutes). Stir in parsley, lemon peel and hot pepper seasoning.

Spoon into serving dish; garnish with lemon wedges.

6 tablespoons butter or margarine1 tablespoon minced green onion1 tablespoon olive oil or salad oil4 to 5 garlic cloves, minced or pressed2 teaspoons lemon juice1/4 teaspoon salt3/4 pound medium-size (30 to 40 per

pound) raw shrimp, shelled and dev-eined

2 tablespoons minced fresh parsley1/4 teaspoon grated lemon peelDash of liquid hot pepper seasoningLemon wedges

Makes 2 servings

Scampi-style ShrimpMom found this recipe in the Sunset cookbook.

Seafood 229

Sole

Clean the sole in water and drain on a paper towel. Dip the moist sole in corn-meal and fry in a hot frying pan with oil, a few minutes on each side. Drain on paper towels and serve immediately.

Sole filetsCornmealHot oil for frying

Serves 4 to 6

Grandma Betty

Seafood230

Make Tomato-Avocado Salsa.If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients

in shallow glass or plastic dish. Place fish in dish; turn to coat with marinade.

Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat.

Remove fish from marinade; reserve marinade. Cover and grill fish about 4

inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with mari-

nade and turning once, until fish flakes easily with fork. Discard any remaining

marinade.

Serve fish with salsa.

For Tomato-Avocado Salsa Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.

1 1/2 pounds halibut or other firm fish steaks, 3/4 to 1 inch thick

for marinade2 tablespoons olive or vegetable oil 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (cay-

enne) 1 clove garlic, finely chopped

for tomato-avo-cado salsa

2 tomatoes, chopped (1 1/2 cups) 2 green onions, thinly sliced 1 medium avocado, peeled and

coarsely chopped1 small fresh jalapeño chili, seeded and

finely chopped (optional)1/4 cup chopped fresh cilantro 2 teaspoons lemon juice 1/4 teaspoon salt

Serves 4 to 6

Grilled Halibut with Tomato-Avocado SalsaJanice found this in the Betty Crocker cookbook. I cannot overstate how unbelieve-ably delicious it is.

232 Texas Flat Noodles

233 Chicken Noodle Soup

234 Old-Fashioned Beef Stew

235 Holiday Cream of Turkey Soup

236 Hamburger-Barley Vegetable Soup

237 Split Pea Soup

238 Gratineed Onion Soup

239 Smoked Chicken, Corn, & Bean Soup

240 Pumpkin Soup

241 Mile High Chili

242 Zuppa Tuscana

243 Taco Soup

244 White Chili

245 Black Bean Soup

246 Chuck-wagon Stew

247 Curried Butternut-Shrimp Bisque

248 Delishus Chili

249 Potato Soup

250 Clam Chowder

Soups, Stews & Chilis232

Make stiff dough. Do not mix dough too much...do not knead dough. Roll dough out onto floured surface, about 1/4-inch thick. Dust flour on

both sides.

Cut into wide strips (about 1x2 inches). Cook 10 to 15 minutes in soup. Flour

will thicken soup.

2 cups flour1/2 teaspoon salt1/4 teaspoon baking powder2 tablespoons shortening1 egg, beaten1/3 to 1/2 cup milk

Serves 6 to 8

Texas Flat NoodlesGrandma Betty’s mother, Victoria Moore, made these noodles when Grandma was about 12 or 13 years old…about 1938. It was given to her by her sister-in-law, Ethel, who married a Texan.

Soups, Stews & Chilis 233

Chicken Noodle Soup

Saute onion, celery and carrots in olive oil. Boil chicken in large pot, about 10 minutes; drain. Allow chicken to cool.

Add broth to saute mixture. Stir in parsley and pepper.

Pull chicken apart with fingers so “stringy chunks”. Sprinkle with lemon pep-

per; stir together so all chicken is coated. Add chicken to soup.

Add Texas Flat Noodles; boil 10 to 15 minutes or until noodles are soft and

puffy. Serve warm.

4 (14-ounce) cans Swanson chicken broth

Olive oil1/2 onion, chopped3 stalks celery, chopped2 carrots, cut into slanted coins1 tablespoon parsley1/4 teaspoon pepperLemon pepper6 chicken tendersTexas Flat Noodles (recipe on facing

page)

Serves 4 to 6

GrandmaA perfect complement to this soup is focaccia bread dipped in olive oil sprin-

kled with Italian seasoning. Or, garlic cheese biscuits.

Soups, Stews & Chilis234

Roll stew meat in seasoned flour and brown in fat. Be sure to scrape bottom of pan so flour doesn't stick. Add water, bouillon cubes, thyme, ketchup, Worces-tershire sauce, bay leaves, parsley and garlic. Bring to boil. Simmer until meat is tender. Add potatoes, carrots, onions and celery. Bring to boil. Simmer until vegetables are tender.

1 1/2 pounds stew meat (tenderized)1 tablespoon salt (optional)3/4 teaspoon pepperFlour6 tablespoons fat3 cups water4 beef bouillon cubes3/8 teaspoon thyme3 tablespoons ketchup1 1/2 tablespoons Worcestershire sauce1 1/2 bay leaves1 teaspoon parsley1 garlic clove, minced12 small or 5 large potatoes, peeled and

quartered6 carrots, thirds2 large onions, sliced1 cup celery, 1-inch pieces

Serves 6

Old-Fashioned Beef StewGrandma Betty

Soups, Stews & Chilis 235

Holiday Cream of Turkey Soup

Place carcass and drumsticks in a large pot or Dutch oven. Add water and bring to a boil. Reduce heat, cover and simmer very low for about 2 hours.

Remove from heat and place carcass and drumsticks in a separate bowl.

Refrigerate overnight, or remove meat from carcass and drumsticks and dis-

card bones; refrigerate meat.

Strain broth. Place in large bowl, cover and refrigerate overnight to allow

fat to solidify. When ready to make soup, remove solidified fat from broth and

discard. Bring broth to boil. Add about 2 teaspoons salt and 1/2 teaspoon

pepper. Consider adding 2 chicken bouillon cubes to enhance flavor (adds

considerable sodium).

Add vegetables. Simmer about 1 hour. Add noodles and simmer another

45 minutes or until noodles are soft. Add canned milk; stir. Thicken soup with 1/

2 cup flour and 1 cup milk (or more). Be sure to stir soup as you add thickening

so that thickening doesn't lump.

Add turkey pieces. Stir. Do not boil. Remove from heat and serve immedi-

ately. To reheat, heat on very low, stirring gently and often.

1 turkey carcass (can use drumsticks)12 to 16 cups water1 can canned milk1/2 cup flour2 teaspoons dehydrated onions1 garlic clove, minced1 cup carrots, sliced1 cup celery, sliced1 cup zucchini, diced1 cup peasSaltPepper5 cups soup noodles

Serves 8

This recipe can be used for chicken noodle soup by substituting chicken broth for turkey broth and chicken for turkey. You can also omit canned milk and thickening for regular chicken soup.

Soups, Stews & Chilis236

In 5-quart Dutch Oven, brown ground beef. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for one hour, or until vegetables and barley are tender. Remove bay leaves.

1 1/2 pounds ground beef6 cups water3 beef bouillon cubes2 cups sliced carrots1 1/2 cups coarsely chopped onions1 1/2 cups coarsely chopped celery1 1/2 cups coarsely chopped green

pepper1/3 cup barley1 teaspoon salt1/2 teaspoon pepper2 bay leaves1/4 cup ketchup1 (28-ounce) can chopped tomatoes,

undrained (3 cups)1 (8-ounce) can tomato sauce

Serves 10

Hamburger-Barley Vegetable SoupMom

Soups, Stews & Chilis 237

Split Pea Soup

Rinse and sort peas. Cook in 8 cups water until soft. At this point I like to put through blender to puree peas…making them smooth…dad, however, likes it more chunky and not pureed.

This can be done in a crock pot, combining all the ingredients at once, the

evening before. However, if it is pureed at end of cooking the carrots etc. are

pureed also and you lose the colorful vegetables.

2 1/2 cups split peas8 cups water (optional…add about 4

chicken bouillon cubes for flavor)2 pounds smoked pork or ham hocks1 large onion, chopped2 carrots, thinly sliced or shredded1 cup celery, chopped1 bay leaf1 tablespoon lemon juice2 teaspoons salt1/8 teaspoon pepper

Ser v e s 6 t o 8

Mom

Soups, Stews & Chilis238

In a heavy saucepan over medium heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add onions and sauté, stirring until translucent (4 to 5 min-utes). Reduce heat to low, cover and cook, stirring occasionally, until onions are golden (about 15 minutes).

Uncover, season with pepper and increase heat to medium. Cook, stirring

often, until onions are well-browned (20 to 25 minutes). Sprinkle flour over

onions and cook, stirring until flour is well-blended and fragrant (2 to 3 min-

utes).

Add broth and water, 1 to 2 cups at a time, while stirring. Bring to a boil,

add wine and reduce heat to low. Cover and cook until onions begin to dis-

solve (30 to 40 minutes).

Position rack 4 to 6 inches until broiler and preheat. Place bread on baking

sheet, rub both sides with garlic and brush with remaining 3 tablespoons olive

oil. Toast under broiler, turning once, until golden (1 to 2 minutes per side).

Preheat oven to 450º. Place 8 oven-proof soup bowls on a baking sheet.

Ladle soup into bowls, top each with 2 pieces of toast and sprinkle cheese

over tops. Bake until crust is golden (about 15 minutes). Serve immediately.

6 tablespoons unsalted butter4 tablespoons extra-virgin olive oil4 pounds yellow onions, very thinly slicedFreshly ground pepper3 tablespoons all-purpose flour8 cups beef broth2 cups water1 cup dry white wine16 slices coarse country-style bread,

each about ½-inch thick, lightly toasted

2 garlic cloves, halved4 cups shredded Gruyere cheese

Serves 8

Gratineed Onion SoupMom found this recipe in the book “Savoring France” by Georgeanna Brennan (Time-Life Books, 1999). Grandma and Janice “tweaked” it a bit after first making it–we eliminated the salt from the onion/pepper marinade, we doubled the amount of onions, and we eliminated the extra butter on top of the cheese...the soup is very rich-tasting and probably does not need the extra salt and butter.

Soups, Stews & Chilis 239

Smoked Chicken, Corn, & Bean Soup

In 1/4 cup butter, sauté carrots, onion and celery for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce by one third. Add Worcestershire sauce, Tabasco, smoked chicken, black beans and corn; simmer 5 minutes. Add cream, simmer 5 minutes more and season to taste. Thicken with cornstarch and water.

Drop in remaining butter, piece by piece, stirring until melted (optional).

Serve immediately.

For Smoked ChickenOn a covered grill, slightly smoke boneless chicken, cooking to medium

rare (about 30 minutes). You can use Applewood chips. Do not allow the grill

to become too hot, or it will over-smoke and overcook the chicken.

1/2 cup unsalted butter1/2 cup diced carrots1/2 cup diced onion1/2 cup diced celery2 cups fresh or frozen corn1 teaspoon thyme1 teaspoon oregano1/2 teaspoon dried sweet basil1/4 cup dry white wine4 cups chicken stock1 tablespoon Worcestershire sauce1/2 teaspoon Tabasco1 cup smoked chicken, diced (or use 1/4

to 1/2 teaspoon liquid smoke instead)1 cup cooked black beans2 cups heavy creamSaltGround black pepper2 tablespoons cornstarch, mixed with

cold water to thicken

Serves 6 to 8

Mom

Soups, Stews & Chilis240

In a medium pot, heat together Butternut Squash soup, canned pumpkin, and coconut milk.That’s it!

Top with shredded coconut (sweetened or unsweeted) and roasted,

salted green pumpkin seed.

2 (32-ounce) cartons Creamy Butternut Squash soup (Imagine brand)

1 (29-ounce) can canned pumpkin1 (14-ounce) can coconut milkShredded coconutGreen pumpkin seeds, roasted and

salted

Serves 8 to 10

Pumpkin SoupKathryn Larsen’s mom created this soup after trying a very similar version at a restau-rnat in Idaho. It is a rich, smooth, full-bodied soup.

You can get the soup at any health food store in large, inexpensive cartons. If you buy the soup at Target, the cartons are smaller and more expensive.

Soups, Stews & Chilis 241

Mile High Chili

1. Go to Smiths.2. Buy package of Shillings Chili Mix, in the little foil package.3. Buy contents listed on package.4. Cook according to directions. I think I browned an onion with the hamburger. That's easy, it was nothing special.

Shillings Chili MixContents listed on package

Serves 4

Mark Antry, co-worker from Navitaire. The directions are directly quoted.We make this chili in Park City at the condo...it really adds to the atmosphere,

especially during the fall. You can add sour cream, cheddar cheese and nacho chips. A perfect complement is Jiffy cornbread–about 6 packages for one 9x13 pan.

Soups, Stews & Chilis242

Cook ground sausage until done (remove sausage wrapper, if needed). Cook bacon and onion over medium heat. When the bacon is crisp,

remove it from the pan, leaving the onion. Add garlic to the onion; cook 1

minute. Add chicken base, water and potatoes; simmer 15 minutes.

Crumble bacon. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes. Serve warm.

1/2 cup unsalted butter1/2 cup diced carrots1/2 cup diced onion1 1/2 cups spicy sausage2 medium potatoes, cut in half length-

wise and cut into 1/4-inch slices3/4 cup onions, diced6 slices bacon1 1/2 teaspoons minced garlic2 cups kale leaves, cut in half, then

sliced2 tablespoons chicken base1 quart water1/3 cup heavy cream

Serves 3 to 4

Zuppa TuscanaEmily loves to make this Olive Garden soup for holiday dinners.

Soups, Stews & Chilis 243

Taco Soup

Combine ingredients in crock pot. Serve with mozzarella and cheddar cheese, sour cream and Fritos.

3 cups water1 package taco seasoning1/2 pound hamburgerDried onion2 cans stewed tomatoes (Mexican-style)2 (27-ounce) cans kidney beans,

drained and washedMozzarella and Cheddar cheeseSour CreamFritos

Serves 4 to 6

Vicki

Soups, Stews & Chilis244

Mix together all ingredients and simmer till warm. Serve with cheese.2 chicken breasts1 teaspoon cumin1 cup chicken broth1 tablespoon garlic1 small onion1 can white corn (drained)1 can garbanzo beans (hominy)1 can Northern white beans1/2 small can green chilis

Serves 4 to 6

White ChiliAngie

Soups, Stews & Chilis 245

Black Bean Soup

Heat salsa in pan. Drain beans. Add broth and beans to salsa; cook 15 min-utes. Cool a bit. Puree half of soup. Re-heat.

Add lime, corn and cilantro right before serving. Garnish with crumbled tor-

tilla chips, sour cream and cheese.

2 cups chicken broth2 cans Bush’s black beans, drained1 cup mild Pace salsa1 tablespoon lime juice1/2 can corn (optional)Fresh cilantroTortilla chipsSour creamCheese

Serves 6 to 8

Angie & Vicki .. black bean soup your kids will eat!

Soups, Stews & Chilis246

Trim excess fat from beef; heat fat in Dutch oven. Brown meat on all sides slowly in hot fat. Add water, sliced onion and seasonings. Cover; simmer (don’t boil) 1 1/2 hours, stirring now and then to keep from sticking. Add vege-tables except tomatoes; cook covered 20 minutes. Add tomatoes and cook 15 minutes longer or until meat and vegetables are done. Skim fat from stew.

To thicken liquid: Put 2 to 3 tablespoons flour in small bowl; slowly stir in 1/2

cup cold water—mixture must be smooth. Stir into stew; cook and stir till thick-

ened. Cook 5 minutes more.

*If you use canned tomatoes, drain; use juice as part of the liquid.

2 pounds beef chuck2 cups water*1 medium onion, sliced1 garlic clove, sliced1 tablespoon salt1 teaspoon sugar1/2 teaspoon pepper1 teaspoon Worcestershire sauce1/2 cup cut celery6 carrots, quartered1/2 pound small white onions3 potatoes, quartered2 or 3 tomatoes, cut in wedges, or 1 (1-

pound) can*

Serves 6 to 8

Chuck-wagon StewMom

Mom does not use the canned tomatoes .. she adds 1/2 cup ketchup instead.

Soups, Stews & Chilis 247

Curried Butternut -Shrimp

Peel shrimp, and devein, if desired. Set aside.Melt butter in a 4-quart heavy saucepan over medium-high heat; add

onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add

squash, and cook, stirring occasionally, 15 minutes or until tender.

Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just

until shrimp turn pink. Let cool slightly.

Process mixture in a blender or food processor until smooth, stopping to

scrape down sides.

Return mixture to saucepan; add remaining broth, and bring to a boil. Stir

in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5

minutes.

Garnish with whipping cream and paprika, if desired.

1 pound unpeeled, medium-size fresh shrimp

3 tablespoons unsalted butter 1 large yellow onion, chopped 1 (3-pound) butternut squash, peeled,

seeded, and cut into 1/2-inch cubes 3 (14.5-ounce) cans chicken broth,

divided 2 teaspoons curry powder 1 teaspoon dried thyme 1 cup whipping cream 1/4 teaspoon salt 1/4 teaspoon ground red pepper

Makes 9 cups

JaniceThis is truly a 5-star bisque that works well as a main course or side. It is warm,

delicious and will pleasantly surprise all!

Soups, Stews & Chilis248

Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes.

Add oregano and half of the cumin. Reduce heat to a light boil, and then

add the garlic. Combine the chili powders into a mixture, then add half of

that mixture, and cook 15 minutes.

Add the tomato sauce and Ro*Tel with the puree from the dried peppers.

Add the chicken broth for the desired consistency. Cook for one hour, stirring

often.

Add the remaining chili powder mixture and the remaining cumin, and sim-

mer for another 25 minutes on low to medium heat.

Turn up the heat to a light boil, and add the Tabasco, cayenne pepper,

brown sugar, lime juice and salt.

6 ounces regular breakfast sausage2 teaspoons oil3 pounds tri-tip beef, cut into small

pieces or coarse ground1 medium onion, finely chopped1 (14 1/2-ounce) can beef broth1/4 teaspoon oregano3 tablespoons cumin7 cloves Gilroy garlic2 tablespoons chili powder1 tablespoon hot chili powder1 tablespoon mild chili power5 tablespoons red chili powder1 (8-ounce) can tomato sauce1 (10-ounce) can Ro*Tel diced tomatoes

and green chilies3 dried California chili peppers, boiled

and pureed1 dried New Mexico chili peppers, boiled

and pureed5 dried Cascabel chili peppers, boiled

and pureed1/2 teaspoon cayenne pepper1 (14 1/2-ounce) can chicken broth1 teaspoon Tabasco Pepper Sauce1 teaspoon brown sugarJuice of one limeSalt to taste

Serves 6 to 8

Delishus ChiliThis is true Texas chili (no beans!) and is rich, red, lots of depth and full of flavor. It is actually called “Dog Breath Chili” and won $30,000 at the International Chili Soci-ety 39th annual World Championship Chili Cook-off. And it IS all that good!

You will likely not find all of the variations of chili powder. Just use plain chili powder for all 4 variations. Also, you can seed the dried, pureed chili peppers before boiling to reduce the heat level of the chili, to taste. Puree the boiled chilis in a food processor.

Soups, Stews & Chilis 249

Potato Soup

In large pot over medium heat, sauté onion, garlic, butter, flour, salt and pep-per. Add chicken broth, milk and potatoes. Season with curry.

1/4 cup onionSome minced garlic1/4 cup butter3 tablespoons flour1/4 teaspoon salt1/8 teaspoon pepper1 1/2 cups chicken broth1 1/3 cup milk2 cups diced, cooked potatoes (mash

some of them)Curry to taste (careful, not too much!)

Serves 6 to 8

Janice

Soups, Stews & Chilis250

In a medium stock pot, melt butter. Add onion and celery; saute till soft. Add dash of red pepper flakes. Stir in flour and cook till starts to smell yummy. Stir in half-n-half and milk, then clams. Flavor with salt and pepper to taste.

1 cube butter1 sweet onion, minced1 bunch celery, choppedRed pepper flakes1/2 cup flour1 quart half-n-half4 cups milk1 can chopped clams, drain half of juiceSalt & pepper

Serves 6 to 8

Clam ChowderVicki

252 Zucchini Flats

253 Company Potatoes

254 Garlic Mashed Potatoes

255 Stuffed Mushrooms

256 Broccoli Stracotti

257 Dutch Oven Potatoes

258 Scalloped Potatoes

259 Twice-Baked Potatoes

Vegetables252

Mix together Parmesan cheese, eggs, flour, parsley, salt, pepper, garlic and milk; cover and refrigerate at least 15 minutes.

Dip zucchini flats in batter and then in bread/cracker crumbs. Fry in oil until

lightly browned. Drain on paper towels.

3/4 cups Parmesan cheese2 eggs2 tablespoons flour2 tablespoons parsley3/4 teaspoon salt1/4 teaspoon pepper2 garlic cloves, minced1/4 cup milkBread/cracker crumbsZucchini, sliced into coins

Enough for 2 big zucchinis

Zucchini FlatsVicki

Vegetables 253

Company Potatoes

Heat oven to 350°.Mix above ingredients except 1½ tablespoons melted butter and corn

flakes. Spread in 13x9-inch rectangular pan. Sprinkle crushed corn flakes and

1½ tablespoons melted butter over top. Bake 30 minutes.

6 large red potatoes (7 cups diced), cooked

1 can cream of chicken soup1 cup sour cream1 cup grated cheddar cheese1/4 cup chopped onion1/4 cup + 1 1/2 tablespoons butter,

melted1 1/2 cups corn flakes, crushed

Serves 8 to 10

The Meilstrup’s found this recipe in the Lion House cookbook.

Vegetables254

Boil potatoes with minced garlic cloves until soft. Add milk, butter, salt and pepper to taste. Mash.

3 to 4 large white potatoes, cubed with or without skins

4 garlic cloves, minced (at least)MilkButterSaltPepper

Serves 4 to 6

Garlic Mashed PotatoesGrandma Betty

Vegetables 255

Stuffed Mushrooms

Heat oven to 350°.In medium bowl, combine all ingredients. Pour olive oil in pan; sprinkle with

salt & pepper (to taste). Place mushrooms in pan and stuff, not too full. Top

mushrooms with additional Parmesan cheese.

Bake 15 to 20 minutes.

1 package cream cheese3 green onions, diced4 to 6 slices bacon, crumbled1/2 cup shredded Parmesan1/2 teaspoon garlic salt1 shake Worcestershire sauce

Serves 10 to 12

Heather Peel

Vegetables256

Pour the oil into a large saute pan on medium heat and cook the garlic and red pepper flakes for 2 minutes. Add the parboiled broccoli pieces, toss until well coated with the oil, and cook for 2 minutes.

Add 1/2 cup of the reserved cooking water and the bouillon cube and

bring to a boil. Reduce the heat and simmer, with the cover just slightly ajar,

for 10 minutes. Taste for salt.

4 tablespoons olive oil5 garlic cloves, sliced1/4 teaspoon red pepper flakes2 pounds broccoli, cut into 1-inch

pieces, stems included, parboiled for 3 minutes

1/2 cup of the broccoli cooking water1/2 chicken bouillon cube, crumbledSalt to taste

Serves 4 to 6

Broccoli StracottiGrandma Betty

Quote from recipe book: This dish is good enough to make anyone believe in magic. Just throw a few simple ingredients into a pan, cover and cook for a while over low heat, and — presto — a spectacular result in flavor and presentation.Add a touch of cream, a bit of chicken stock, and a couple of pulses in the food pro-cessor and you have a fabulous pasta sauce.

Vegetables 257

Dutch Oven Potatoes

Heat oven to 350°.Scrub potatoes and slice thick without peeling. Put in cold water and

cover. Slice onions. Fry bacon in bottom of dutch oven. Remove bacon and

discard drippings. Drain potato slices and layer in dutch oven, alternating with

onions, bacon and cheese. Top with butter.

Bake 1 1/2 hours or until potatoes are tender.

10 to 12 medium baking potatoes1 pound thick-sliced bacon4 to 5 large onions, sliced fairly thick1/2 cup butter or margarine3 cup cheddar cheese, grated

Serves 10 to 12

Mom

Vegetables258

Place butter in 1-quart measuring cup. Microwave on high 30 seconds or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on high 8 to 10 minutes, stirring every 4 minutes.

Layer half of potatoes, onion and sauce above in 2-quart greased casse-

role. Repeat layers. Cover. Microwave on high 17 to 19 minutes. Remove from

oven and let stand 5 minutes before serving.

If desired, sprinkle with paprika and 1/2 cup shredded sharp cheese after

cooking. Cheese melts as casserole stands.

3 tablespoons butter2 tablespoons flour1 teaspoon salt1/4 teaspoon pepper2 cups milk3 1/2 to 4 cups white potatoes, thinly

sliced2 tablespoons onion, minced

Serves 8 to 10

Scalloped PotatoesMom

Vegetables 259

Twice-Baked Potatoes

Heat oven to 400°.Wash potatoes and rub skins with vegetable oil. Bake 1 hour, or until pota-

toes are fork-tender. Remove potatoes from oven and reduce oven heat to

350°.

Cut a slice from top of each potato and scoop out pulp. In a medium

bowl, mash pulp with a fork, then stir in sour cream, milk, salt, pepper and

green onions. Whip until fluffy.

Fill potatoes shells with mixture and sprinkle with grated cheese and crum-

bled bacon. Bake 10 minutes.

6 large baking potatoes3 slices bacon, cooked crisp and crum-

bled1/2 cup sour cream1/3 cup milk1 teaspoon salt1/8 teaspoon pepper4 green onions, chopped1/2 cup grated cheddar cheese

Makes 6 servings

Mom

Vegetables260

AALMONDS

Arnold’s Chicken Salad 186Asian Chicken Salad (Angie) 178Asian Chicken Salad (Vicki) 187Chinese Chicken Salad 174Lemon Chicken Salad 182

APPLESApple Crisp 95Apple Pie 149Fabulous Fruit Salad 183Oat & Applesauce Pancakes 43Spiced Apple Cider 14

ARTICHOKESHot Artichoke Dip 222Pasta House Salad 180

ASPARAGUSPasta with Asparagus 139

AVOCADOSGuacamole 214Mango Wraps 198Papaya Salsa 223Pico de Gallo 213Seven-Layer Dip 216Taco Salad 176Texas Caviar 215

BBACON

Broccoli Salad 175Dutch Oven Potatoes 257Pear Salad 184Spinach Salad 177Twice-Baked Potatoes 259

BAKLAVA 96BANANAS

Banana Blueberry Pie 146Banana Bread 28

BBQBarbecue Brisket 120Barbecue Short Ribs 118BBQ Sauce 204Grilled Pork Tenderloin 122Island Spare Ribs 128Pulled Pork Sandwiches 194Sweet-n-Sour Spare Ribs 129

BEEFBarbecue Brisket 120

Beef with White Sauce 115Chuck-wagon Stew 246Corned Beef & Cabbage 106Delishus Chili 248Fajitas 117Garlic Beef Enchiladas 119Hamburger-Barley Vegetable Soup 236Homemade Salami 107Lumpia 113Meatballs in Plum Sauce 3Meatballs in Red Sauce 123Meatloaf 114Mile High Chili 241Old-Fashioned Beef Stew 234Pot Roast 126Quesadillas 112Ravioli 136Seven-Layer Dip 216Stuffed Bell Peppers 132Stuffed Cabbage 131Taco Salad 176Taco Soup 243Tacos 124

BELL PEPPERSChicken Kelaguen 162

BELL PEPPERS, STUFFED 132BISCUITS

Bisquick Biscuits 36Buttermilk Biscuits 40Flour Biscuits 44

BISQUESCurried Butternut-Shrimp Bisque 247Split Pea Soup 237

BLACK BEANSBlack Bean Soup 245Smoked Chicken, Corn & Bean Soup 239Southwest Egg Rolls 200Texas Caviar 215

BLENDER PANCAKES 32BLUEBERRIES

Banana Blueberry Pie 146Blueberry-Pumpkin Pound Cake 58

BRAN MUFFINS 33BREADS

Banana Bread 28Bread or Vegetable Dip 209Cinnamon Rolls 82Cornbread 26Irish Soda Bread 104, 105Jettie’s Featherweight Dumplings 20Lion House Crescent Rolls 19Pizza Dough 22Refrigerator Potato Rolls 23Scones 24Thanksgiving Stuffing 100

Vicki’s Dough 25Whole Wheat Bread 18Yorkshire Pudding 21

BROCCOLIBroccoli Salad 175Broccoli Stracotti 256

BROWNIESMint Brownies for Baby Showers 79

BUBBLES 76BUTTERMILK

Banana Bread 28Buttermilk Biscuits 40Buttermilk Chicken 158Buttermilk Ranch Dressing 218Cornbread 26

BUTTERSCOTCH PULL-APARTS 88

CCABBAGE

Chinese Chicken Salad 174Corned Beef & Cabbage 106Pulled Pork Sandwiches 194Stuffed Cabbage 131

CAKESBetter-Than-Texas Cake 50Blueberry-Pumpkin Pound Cake 58Carrot Cake 48Coffee Cake 37Depression Cake 53Fool Proof Chocolate Cake 52Icing for Spice Cake 56JELL-O Cake 55Mud Puddle Cake 51Poppy Seed Cake 49Swirl Cake 54Yellow Cake 57

CARROTSCarrot Cake 48Chicken Noodle Soup 233Lettuce Wraps 199Southwest Egg Rolls 200

CASSEROLESChicken Pot Pie 165Christmas Egg Brunch 101Company Potatoes 253Macaroni-n-Cheese 60Polenta & Sausage Casserole 62Sweet Potato Casserole 102Tuna Casserole 61

CHEESE BALL 4CHEESECAKES

Cheesecake Supreme 90Lemon Cheesecake 92

CHICKENArnold’s Chicken Salad 186Asian Chicken Salad (Angie) 178Asian Chicken Salad (Vicki) 187Braised Chicken Wings 6Buttermilk Chicken 158Chicken Caesar Salad Wraps 197Chicken Enchiladas ala Michelle 161Chicken Kelaguen 162Chicken Noodle 233Chicken Pot Pie 165Chicken Salad Filling 191Chicken Strips 156Chicken Tetrazzini 167Chicken Wingdings 5Chicken with Prosciutto & Sage 164Chinese Chicken Salad 174Croissant Chicken Roll-ups 7Fajitas 117Golden Chicken Enchiladas 160Green Chili Chix 220Hawaiiain Haystacks 154Italian Chicken Thights 157Lemon Chicken 159Lemon Chicken Salad 182Lettuce Wraps 199Lime Chicken Soft Tacos 163Mango Wraps 198Papaya Salsa 223Parmesan Chicken 155Quesadillas 112Red Chicken Enchiladas 166Smoked Chicken, Corn & Bean Soup 239Southwest Egg Rolls 200

CHILISDelishus Chili 248Mile High Chili 241White Chili 244

CHINESEAsian Chicken Salad (Angie) 178Asian Chicken Salad (Vicki) 187Chinese Chicken Salad 174Crab Rangoon 226

CHOCOLATEChewy Chocolate Cookies 69Eclairs 89Fool Proof Chocolate Cake 52Hot Chocolate 16Mint Brownies for Baby Showers 79Mud Puddle Cake 51Pumpkin Chocolate Chip Cookies 70Yellow Cake 57

CINNAMON

Apple Crisp 95Baklava 96Cinnamon Rolls 82Coffee Cake 37French Toast 38Snickerdoodles 72Spiced Apple Cider 14Swirl Cake 54

CINNAMONSMaple Almond Granola 45

CLAM CHOWDER 250COBBLERS

Peach Cobbler 84, 94COCONUT

Chicken Kelaguen 162Coconut Pie 147Five-Cup Salad 181Granola 39Hawaiian Haystacks 154Icing for Spice Cake 56Old-Fashioned Coconut Pie 148

COFFEE CAKE 37COOKIES

Chewy Chocolate Cookies 69Fake Bloody Fingers 108Mexican Wedding Cookies 71Oatmeal Cookies 64Peanut Butter Cookies 67Pumpkin Chocolate Chip Cookies 70Shortbread Cookies 65Snickerdoodles 72Soft Sugar Cookies 68Sugar Cookies 66

CORNRustic Tomato-Basil Tart 2Smoked Chicken, Corn & Bean Soup 239Southwest Egg Rolls 200White Chili 244

CORNMEALCornbread 26Granola 39Polenta & Sausage Casserole 62Sole 229

CRAB RANGOON 226CROISSANT CHICKEN ROLL-UPS 7

DDEVILED EGGS 8DIPS

Bread or Vegetable Dip 209Clams Dip 217

Dill Dip 211Green Chili Chix 220Guacamole 214Hot Artichoke Dip 222Seven-Layer Dip 216

DRESSINGSAsian Chicken Salad (Angie) 178Asian Chicken Salad (Vicki) 187Buttermilk Ranch Dressing 218Cold Spinach Dressing 210Goose Poop Dressing 206Spinach Salad Dressing 221

EECLAIRS 89EGGS

Christmas Egg Brunch 101Deviled Eggs 8Egg Salad Sandwich 193Egg-in-a-Cup 30Potato Salad 179, 185

ENCHILADASChicken Enchiladas ala Michelle 161Enchilada Sauce 207Garlic Beef Enchiladas 119Golden Chicken Enchiladas 160Red Chicken Enchiladas 166

FFAJITAS 117FISH

Halibut w/Tomato Avocado Salsa 230Sole 229

FLOUR TORTILLAS 27FRENCH

Eclairs 89Gratineed Onion Soup 238Pomegranate Syrup 15

FRENCH TOAST 38FRUIT PIZZA 85

GGINGERBREAD HOUSE ICING 74GRANOLA

Granola 39Maple Almond Granola 45

GRISWOLD PATTY IRON CAKES 87GUAMANIAN

Chicken Kelaguen 162Lumpia 113

HHAWAIIAN HAYSTACKS 154HOT CHOCOLATE 16

IICE CREAM, VANILLA 93ICINGS

Gingerbread House Icing 74Icing for Spice Cake 56

IRISHCorned Beef & Cabbage 106Irish Soda Bread 104, 105

ITALIANChicken Tetrazzini 167Fettucine Alfredo 142Italian Chicken Thighs 157Italian Spaggeti 138Lightweight Lasagna 140Pasta House Salad 180Pasta Sauce from Italy 203Ravioli 136Ravioli Sauce 202Risotto 170Risotto Milanese 171Roasted Tomato Sauce 205Tomato-Basil Sauce 212

JJELL-O

4th of July JELL-O 103JELL-O Cake 55Raspberry JELL-O Salad 109Red Punch 10

JETTIE’S FEATHERWEIGHT DUMPLINGS 20

KKARMEL KORN 78KIDNEY BEANS

Mile High Chili 241Taco Soup 243

LLAMB

Herb & Garlic Lamb Chops 133Ravioli 136

LEMONSArnold’s Chicken Salad 186Chicken Kelaguen 162Lemon Cheesecake 92Lemon Chicken 159Lemon Chicken Salad 182Lemon Squares 91Lemonade 12Red Punch 10

LETTUCE WRAPS 199LIMES

Black Bean Soup 245Lime Chicken Soft Tacos 163Papaya Salsa 223Texas Caviar 215White Christmas Punch 11

LUMPIA 113

MMACARONI-N-CHEESE 60MANGO WRAPS 198MEATBALLS

Meatballls in Red Sauce 123Meatballs in Plum Sauce 3Turkey Meatballs in Plum Sauce 130

MEATLOAF 114

MEXICANChicken Enchiladas ala Michelle 161Enchilada Sauce 207Flour Tortillas 27Golden Chicken Enchiladas 160Guacamole 214Lime Chicken Soft Tacos 163Pico de Gallo 213Quesadillas 112Red Chicken Enchiladas 166Seven-Layer Dip 216Taco Salad 176Tacos 124Texas Caviar 215

MUFFINSBran Muffins 33

MUSHROOMSLettuce Wraps 199Spinach-Mushroom Pizza 141Stuffed Mushrooms 255

OOATS

Apple Crisp 95Granola 39Maple Almond Granola 45Nutty Cold Oats 42Oat & Applesauce Pancakes 43Oatmeal Cookies 64

ONIONSGratineed Onion Soup 238Pico de Gallo 213

ORANGESOrange Julius 13

PPANCAKES

Baked German Pancakes 35Best Ever Syrup 43Blender Pancakes 32Griswold Patty Iron Cakes 87Maple-Pecan Syrup 41Oat & Applesauce Pancakes 43Spicy Pumpkin Pancakes 41Swedish Pancakes 34

PAPAYA SALSA 223

PASTAFettucine Alfredo 142Italian Speggati 138Lightweight Lasagna 140Macaroni-n-Cheese 60Pasta House Salad 180Pasta Sauce from Italy 203Pasta with Asparagus 139Ravioli 136Ravioli Sauce 202Roasted Tomato Sauce 205Texas Flat Noodles 232Tomato-Basil Sauce 212Tuna Casserole 61

PEACHESPeach Cobbler 84, 94

PEANUT BRITTLE 83PEANUT BUTTER

Peanut Butter Cookies 67Peanut Butter on Toast 31

PEAR SALAD 184PECANS

Nutty Cold Oats 42Pear Salad 184Pecan Pie 144

PIESApple Pie 149Banana Blueberry Pie 146Coconut Pie 147Cream Pumpkin Pie 150Old-Fashioned Coconut Pie 148Pecan Pie 144Pie Crust 151Pie Crust (Oil) 152Razzleberry Pie 145

PISTACHIO SALAD 98PIZZA

Fruit Pizza 85Pizza Dough 22Rustic Tomato-Basil Tart 2Spinach Mushroom Pizza 141

PLAY DOUGH 75PLUMS

Meatballs in Plum Sauce 3Plum Tart 81

POMEGRANATE SYRUP 15PORK

Barbecue Short Ribs 118Grilled Pork Tenderloin 122Island Spare Ribs 128Oven Pork Chops w/Raisin Stuffing 121Pork Wellington 125Pulled Pork Sandwiches 194Ravioli 136Sweet-n-Sour Spare Ribs 129

POTATOESCompany Potatoes 253Dutch Oven Potatoes 257Garlic Mashed Potatoes 254Potato Salad 179, 185Potato Soup 249Scalloped Potatoes 258Twice-Baked Potatoes 259Zuppa Tuscana 242

PROSCIUTTOChicken with Prosciutto & Sage 164Pork Wellington 125

PUMPKINBlueberry-Pumpkin Pound Cake 58Cream Pumpkin Pie 150Pumpkin Chocolate Chip Cookies 70Pumpkin Pie Squares 86Pumpkin Roll 80Pumpkin Soup 240Spicy Pumpkin Pancakes 41Toasted Pumpkin Seeds 99

PUNCHESRed Punch 10White Christmas Punch 11

QQUESADILLAS 112

RRAISINS

Cinnamon Rolls 82Depression Cake 53Granola 39Maple Almond Granola 45Oven Pork Chops w/Raisin Stuffing 121

RASPBERRIESRaspberry JELL-O Salad 109Red Punch 10

RICEHawaiian Haystacks 154Rice Pilaf 172Risotto 170Risotto Milanese 171

ROLLSLion House Crescent Rolls 19Refrigerator Potato Rolls 23

Vicki’s Dough 25RUSTIC TOMATO-BASIL TART 2

SSALAD

Pear 184SALADS

Arnold’s Chicken Salad 186Asian Chicken Salad (Angie) 178Asian Chicken Salad (Vicki) 187Broccoli Salad 175Buttermilk Ranch Dressing 218Chinese Chicken Salad 174Cold Spinach Dressing 210Fabulous Fruit Salad 183Five-Cup Salad 181Goose Poop Dressing 206Lemon Chicken Salad 182Pasta House Salad 180Pear Salad 184Pistachio Salad 98Potato Salad 179, 185Raspberry JELL-O Salad 109Spinach Salad 177Spinach Salad Dressing 221Taco Salad 176

SALAMI, HOMEMADE 107SALSAS

Papaya Salsa 223Pico de Gallo 213Texas Caviar 215

SANDWICHESChicken Salad Filling 191Egg Salad Sandwich 193Hot Ham & Swiss Sandwiches 190Pulled Pork Sandwiches 194Tomato-Basil Sandwiches 196Tuna Sandwiches 192

SAUSAGEDelishus Chili 248Homemade Low-fat Sausage 116Polenta & Sausage Casserole 62Zuppa Tuscana 242

SCONES 24SHRIMP

Curried Butternut-Shrimp Bisque 247Scampi-style Shrimp 228Shrimp in Tomato Sauce 227

SOUPSBlack Bean Soup 245Chicken Noodle Soup 233

Clam Chowder 250Curried Butternut-Shrimp Bisque 247Gratineed Onion Soup 238Hamburger-Barley Vegetable Soup 236Holiday Cream of Turkey Soup 235Potato Soup 249Pumpkin Soup 240Smoked Chicken, Corn & Bean Soup 239Split Pea Soup 237Taco Soup 243Texas Flat Noodles 232Zuppa Tuscana 242

SPICED APPLE CIDER 14SPINACH

Chinese Chicken Salad 174Hot Artichoke Dip 222Spinach Mushroom Pizza 141Spinach Salad 177Zuppa Tuscana 242

STEWSChuck-wagon Stew 246Old-Fashioned Beef Stew 234

STUFFED MUSHROOMS 255SWEET POTATOES

Sweet Potato Casserole 102SYRUPS

Best Ever Syrup 43Maple-Pecan Syrup 41Pomegranate Syrup 15

TTACOS

Lime Chicken Soft Tacos 163Tacos 124

TERIYAKITeriyaki Marinade 219Teriyaki Sauce 208

THANKSGIVING STUFFING 100TOAST, PEANUT BUTTER ON 31TOASTED PUMPKIN SEEDS 99TOMATOES

Halibut w/Tomato Avocado Salsa 230Hot Ham & Swiss Sandwiches 190Pasta Sauce from Italy 203Pico de Gallo 213Polenta & Sausage Casserole 62Ravioli Sauce 202Roasted Tomato Sauce 205Rustic Tomato-Basil Tart 2Texas Caviar 215Tomato-Basil Sandwiches 196

Tomato-Basil Sauce 212TUNA

Tuna Casserole 61Tuna Sandwiches 192

TURKEYCranberry Turkey 127Holiday Cream of Turkey Soup 235Homemade Low-fat Sausage 116Turkey Meatballs in Plum Sauce 130

VVANILLA ICE CREAM 93VEGETABLES

Bread or Vegetable Dip 209Broccoli Stracotti 256Dill Dip 211Stuffed Bell Peppers 132Zucchini Flats 252

WWALNUTS

Apple Crisp 95Baklava 96Banana Bread 28Cheese Ball 4Cinnamon Rolls 82Fabulous Fruit Salad 183Five-Cup Salad 181Mexican Wedding Cookies 71Nutty Cold Oats 42Shortbread Cookies 65Sweet Potato Casserole 102Thanksgiving Stuffing 100Tuna Sandwiches 192

WHITE BEANSWhite Chili 244

WRAPSChicken Caesar Salad Wraps 197Lettuce Wraps 199Mango Wraps 198Southwest Egg Rolls 200

YYORKSHIRE PUDDING 21

ZZUCCHINI

Zucchini Flats 252