Speaking of Aunt Joan

well, we weren't really speaking of her on this blog, but Phoebe and I were. Since the discussion of her ward's cookbook has surfaced, I dug out my copy and am a bit impressed at the variety this tome holds.

I offer the following:

UCD's Potato Salad for 200 - yes, 200 - by Audrey Fowler

30 lbs cooked potatoes, diced
2/3 CUP salt
2 tsp pepper
5 lbs celery - coarsely chopped
4 doz hard cooked eggs, coarsely chopped
1 3/4 lb onion - finely chopped (1 qt)
3 qts mayo
mustard to taste
1 pint vinegar (to taste)
1 qt pitted olives
1 can pimiento - finely chopped (optional) (i'll say)

Combine all ingredients. Chill about 3 hours to allow potatoes to absorb dressing and vinegar.

And my favorite part:
Serve with No. 8 scoop (1/2 cup)

UCD's Relish Tray for 200 - by Audrey Fowler

4-5 lbs carrots
5 bunches celery
2 #10 cans pickles (1 dill, 1 sweet)

Phoebe do you know this Audrey Fowler? I am intrigued.

Well, I must get on the treadmill now, enough of this food talk.

I will continue my perusal of The Peddlin' Gourmet.

On the Menu Tonight...

Breakfast for dinner! A family fave, but this is good as breakfast for breakfast, too.

Waffled French Toast
1/2 c milk
4 eggs
2 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp salt
8 slices of bread
Preheat waffle iron. Mix all ingredients, except bread, in shallow bowl. Dip bread slices one at a time; let drain. Bake in an oiled waffle iron 2-3 minutes or until brown.

David found this in an Idaho Falls RS cookbook. So tasty!

New Year's Salsa

In the south it is considered good luck to eat black eyed peas on new year's eve. This is one of the best tomato-less salsa recipes I've ever tasted.

1 green bell pepper diced
1/2 red onion, diced
2 limes juiced
3 Tbsp chopped fresh cilantro
1 can blackeyed peas, drained and rinsed

Marinate for 20 minutes and serve with tortilla chips.

Menu ideas

Maybe we can post some menu ideas. I know that we get in a rut sometimes when it comes to menu planning. And I know that I tend to have to same side dishes with the same main courses. It would be nice to have some variety. Here's a bit of what is on our menu.

• molasses roasted pork tenderloin
  asparagus
  red potatoes
  green salad
• thai red chicken curry
  rice
  tomatoes and cucumbers
  fruit salad
• calzones with iltalian sausage
  green beans
  green salad
• chicken mahkni
  rice
  steamed carrots
  green salad
• masamum chicken curry
  rice
  spinach and mandarin salad
• steelhead trout
  red potatoes
  beets
  green salad
• shrimp with garlic and herbs
  rice
  carrots
  green salad
• halibut
  grilled piperade
  roll
  spinach salad
• steak
  baked potato
  grilled zucchini and squash
  green salad
• Fish tacos
  corn
  carrot salad
  spanish rice
• Chicken pot pie
  roll
  salad
• smoked sausage
  peppers, onions, carrots, potatoes,
  mushrooms, egg, and cheese
  salad
• turkey meatloaf
  baked potato
  green beans
  carrots
• stuffed trout
  rice pilaf
  green salad
  broccoli with mornay sauce
• pancakes
  sausage
  fruit
  milk
• stirfry
  rice
  carrot salad

Carrot Salad

You can adjust this recipe easily to fit the number of people you're serving. This feeds about 4.

1 cup grated raw carrot
1 can crushed pineapple
1 small box raisins

Mix together and let sit so that some of the juice is absorbed by the carrots and raisins.

I've also heard that people add mayonaise to this salad. I'm not a fan so I don't. This makes a light and refreshing salad though. I suppose you could also add chicken with the mayo to make a variation on chicken salad sandwich filling.

Green Enchilladas

1 can Hatch Green enchillada sauce
1 small can diced green chilis
1 can black beans
1 lb of chicken breast cooked and diced or shredded
1 bag of shredded monterey jack cheese
10 whole wheat tortillas

Pour a small amount of sauce in the bottom of a 9X13" pan, enough to coat the bottom and up the sides a bit. Fill each tortilla with some cheese, beans, chilis, and chicken. Roll it up and place seam side down in the pan. Repeat until all the ingredients are used up. Sometimes I have to use another smaller pan also. Then pour remaining sauce of over the top to cover all the tortillas and then sprinkle with more cheese. Add more chilis to the top if desired. Cover with foil. Bake at 350 until bubbling, about 20 - 30 minutes. Serve with chopped tomatoes and shredded lettuce and diced green onions.

I serve this with corn, spanish rice, and carrot salad. You could also add cornbread too if you'd like.

Christmas Bwallz

Okay, it should say Christmas "Balls", but Sean put a lovely New Ywoker accent on it, and it stuck.

2 packages Hershey Nuggets Almond and Toffee Chocolates (12oz. each, 24oz. total), or any other favorite chocolate
1 medium size Cool Whip in French Vanilla, although you could use plain, lite or free, but it's christmas, so splurge!
1 box Vanilla Wafers, finely crushed. Any excuse I have to use a hammer and crush things, I like.

Melt chocolate over warm water, let cool.
Thaw Cool Whip just a bit and add cooled chocolate to it. Mix well.
Take spoonfuls of the mixture and drop it into the crushed Vanilla Wafers, rolling until shaped like a golf ball.
Put on parchment paper and let cool in the fridge for a couple of hours until firm.

Give to neighbors, or just enjoy it yourself.

This is a modified version of a recipe I found in Aunt Joan's Davis Ward Cookbook. Don't ask me how I ended up with her ward cookbook. Weird.

Jinny's Fabulous Rice Pilaf

1/2 cube margerine
1/2 cup orzo
Saute' til lightly browned
3 cups water
1 cup rice
2-3 chicken boullion cubes

simmer 20 minutes, covered.

let stand for a few minutes.

I like to at least double or triple this - it gets eaten up quickly. It's good with a nice roasted chicken, or with peas, salad and rolls if you're in a hurry.

Mangia!

PS - I hope this is right - I haven't found the recipe - so I'm doing this from memory.

Request

Bonny: I really enjoyed the rice pilaf that you made while we were visiting. I was wondering if you could post the recipe. It was delicious. I think i could have eaten the whole pan!!

Sausage Gravy with Biscuits

This is one of Jeremy's and Olivia's favorite breakfast for dinner ideas.

1 package of sausage ( I buy Jimmy Dean's Lean)
3 cups of milk
1/4 cup flour
salt to taste

Brown the sausgage. Mix flour with milk. Add salt. Pour the milk onto the sausage and then on medium heat constantly stir saugage mixture until the milk is bubbly and starting to thicken. You may need to add more milk or flour depending on how thick you like it. Let it bubble for a few minutes while continuing to stir. Serve on hot biscuits.

This is so good!!! No matter how much of this I fix it is always all gone.

The New Martha?

Has anyone seen Rachael Ray's new magazine, Everyday with Rachael Ray? I loved it. So many delicious new recipes, kitchen tools, and cool dishes. Check it out!

one more thanksgiving recipe

Hey guys - I know Thanksgiving is over, but I've heard so many people rave about this, I thought I'd post it. I myself have never made it - but it sounds tasty.

Crockpot Stuffing

Fix 2 boxes of Mrs. Cubbisons with chopped
celery and onions like it says on the box. Use
canned chicken broth instead of water. Fix this
the day before Thanksgiving and refrigerate it.
Thanksgiving morning put it in the crockpot on low.
Occasionaly spoon the turkey drippings over the
stuffing. It should turn out perfect! It's so much easier
than stuffing the turkey and having to dig out the
stuffing.

cranberries to go with your turkey

CRANBERRY-ORANGE CHUTNEY

1 c. fresh orange sections

1/4 c. orange juice

4 c. fresh cranberries

2 c. sugar

1 c. unpeeled, chopped apple (Rome recommended)

1/2 c. chopped walnuts (optional)

1 T. vinegar

1/2 t. ginger

1/2 t. cinnamon

Combine all ingredients in a large pot and bring to a boil. Reduce heat,
then simmer at least 10 mins. or until cranberries begin to burst. Chill
until serving time. Makes 5 1/2 cups.

Green Jello Salad

It isn't Christmas or Thanksgiving without a jello salad. (Especially in Utah) : )Here is one of my favorites.

2 packages of green lime jello
1 container of cool whip
1 package of cream cheese
1 can of pineapple (drained)
2 c grapes (seeded and cut in half)
1 c peacans(optional)

Make the jello according the the package instructions. Put it into the refrigerator to set. Don't let it set completely probably only an hour. While it is setting get the other ingredients ready. put the cream cheese in the freezer. Then when it really cold cut it into little squares. Cut the pineapple into small pieces. Cut the grapes in half and deseed them. Chop up the pecans. When the jello has almost set up add the cool whip and stir well. Then add the other things and stir well. Put back in the fridge and let set up for at least 3 hours.

(My mom likes less cream cheese, my dad likes more cream cheese I tend to agree with my dad.)

A Thanksgiving tradition that I observe by myself...

Growing up we always had Pumpkin Squares instead of Pumpkin Pie. My mom liked them better (and I agree.) They are delicious! We were always glad for Thanksgiving and Christmas because they got made more then. I tried to introduce this dish to Mike right after we got married, but it was (and is) a no go. Mike DOES NOT like pumpkin at all, and he doesn't really like nuts (other than plain peanuts.) My kids have heard Mike make comments about them and won't try them either... but they aren't that big on nuts either. So, I still make them... and try to eat the whole 9X13 by myself. I usually make them for Ward parties or when people are coming over so I have some help. This year my mom mentioned I might want to half the recipe (duh me) and then they wouldn't go bad before I could eat them all. It worked... and was very yummy! I'll have to make the other half of the batch soon, I'm getting that craving again.

Pumpkin Squares

1 c. flour
1/2 c. oats
1/2 c. brown sugar
1/2 c. butter/margarine

Combine until crumbly and press into ungreased 9X13 pan. Bake @ 350 for 15 minutes.

1 lb. can pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves

Combine, beat well. Pour over crust and bake 20 minutes more.

1/2 c. chopped pecans (or walnuts if you prefer)
1/2 c. brown sugar
2 TBSP. butter/margarine

Combine together. Sprinkle over the top and bake 15-20 minutes more, until set. Cool.

Holiday Traditions

I am interested in everyone's holiday traditions. Any special dishes that you always make or things that you do? I had a ton in my family growing up. Nate and I have incorporated some of them into our family as well as those from Nate's family. Some we don't do. SOme we do sometimes. Some things we do new. One of the accidental traditions that I have noticed is that each year for Thanksgiving we do something different. Last year we had a luau complete with a roasted pig for Thanksgiving in Las Vegas. A couple of years ago we deep fried a couple of turkeys and some chickens. (Very tender. Also very expensive as it was difficult to find 5 gallons of peanut oil.) This year we are getting a smoked turkey and all the fixin's from Rudy's (the 'worst' BBQ in Texas). I am excited about this new tradition. I used to be shocked that people didn't do all the normal Turkey day foods. (Of course we always had to have saur kraut at our THanksgiving growing up because Grandpa and Unclo Albert loved it. That's not a normal dish I guess.) But because it is often just our little family and the missionaries, sometimes I can see why people don't go to all the trouble of cooking a big meal. Anyway, Nate usually does the turkey and stuffing. I take care of the pies. Everyone's happy.

A New Holiday Favorite

Bacon and Pear Stuffing
12 oz package of bacon, diced
1 large red onion, diced
3 celery stalks, diced
1 tsp rubbed sage
3 Bosc pears, peeled, cored, and diced
1 pkg. (14-16 oz) seasoned stuffing cubes
32 oz reduced sodium chicken broth
2 Tbs butter
In a Skillet, cook bacon until crisp. Transfer to paper towels, save 1 tbs fat. Return fat to skillet and cook onion, 5 minutes. Add celery and sage, cook until soft. Stir in pears, cook 4 more minutes. Place stuffing cubes and bacon in a large bowl; toss with pear and vegetable mixture. Pour broth over stuffing and mix well.
Pam a 9x13 and fill with stuffing. Dot with butter. Cover and refrigerate up to 3 days. Remove from refrigerator and bring to room temperature. Cover with foil and place alongside turkey for 45 minutes. Uncover and bake 30 minutes more.

I made it last year and it was a huge hit! Kind of a new take on an old favorite.

Best Ever Icing

This goes great with the sugar cookies or any cake. Thanks for giving it to me Betsy.


1 T margarine
1/2 C shorting
3 1/2 C powdered sugar
1 tsp of vanilla
1 T of milk

Cream margarine and shorting. Add sugar and vanilla. Beat until light and fluffy. Add food coloring if desired.
*To make peanut butter frosting do 1/4 c of peanut butter and 1/4 cup of shorting. Really good!

Macaroni and cheeseburger pie

This is super easy, and it can be doubled or tripled for parties. It can also be used as a dip for tortilla chips.

1 pound ground beef, browned and drained
1 package mac and cheese, prepared
1/2 block of colby jack cheese, shredded
Salt and pepper to taste

Mix cooked ground beef with about 1/3 of the shredded cheese in 9x11 pan. Let cheese melt. Then add mac and cheese and mix all together. Top with remaining shredded cheese and bake at 350 for 20 min or so, until cheese is melted on top. For a flair, add 2 cups of salsa and top with tortilla chips, or just serve them on the side. Not super fancy, but it's good for kids.

Heaven on a plate

Most of my favorite foods are asian. And of those, most are curries of some kind. Tonight we had the missionaries for dinner and since I had already cooked all my easy, quick dishes that I had planned for this week (i.e. pancakes, spaghetti, etc.) I made Indian food. (Also I chose this dish because it is easy to double to provide lots of food for seconds and left overs: missionaries for dinner). Really this dish is easy to cook and fairly quick. It's just that most of the things I make I've made many times and don't have to follow the recipe anymore. Consulting the recipe adds a little time. But this dish is divine. Though it has red chiles in it, don't be afraid. It also has a lot of yogurt in it which tones down the bite a lot. So try it and see. Let me know what you think.

Chicken Makhani
from the complete indian cookbook

1 1/2 pounds boneless chicken cut into 2 inch cubes
Marinade:
3 Tbsp. vegetable oil
3 large fresh red chiles, seeded and chopped
4 garlic cloves, minced
2 tsp. roasted cumin seeds, crushed (should be available at most grocery stores in the spice section)
1 tsp. garam masala (should be available at most grocery stores in the spice section)
1/2 tsp. salt
4 Tbsp. lemon juice
5/8 cup plain yogurt (= 1/2 cup +1 1/2 tbsp.)

For sauce:
1- 10 3/4 oz. can tomato puree
4 tbsp butter
5/8 cup heavy cream
salt

Place all ingredients for marinade in a blender or food processor and process until well blended into a paste. Add the chicken to the marinade and turn to coat evenly. Do this in either a nonmetallic bowl or a ziploc bag. Refrigerate for 3 hours. (I usually skip this step as I often don't plan ahead well enough. Still turns out great.)
While the chicken is sitting in the marinade, add the butter, cream, and a little salt to the tomato puree, and set it to simmer.
Heat oil in a large heavy bottomed saute pan. Remove the chicken pieces from the marinade, reserving the marinade and fry gently to seal them for about 5 minutes. Add the marindate to the pan, increase the heat and cook stirring frequently, for a further 12 minutes, or until the chicken is cooked through. Reduce the heat and pour tomatoe puree over the chicken. Simmer for 5 more minutes. Transfer to serving dish and garnish with a swirl of cream and a few cilantro sprigs.

Serve with basmati or jasmine rice.

To drastically simplify, skip the frying and marinading--just dump everything in the pan and cook until the chicken is tender. The flavor isn't quite as nuanced this way, but it takes out a ton of the work.

It is sometimes difficult to come up with complimentary side dishes. The indian sides I have tried haven't turned out right. So we either stop by the indian restaurant on the way home and buy some somosas for take out. Or I serve steamed vegetables on the side. Perhaps a tomato salad, some fresh pineapple...Enjoy. We did tonight.

Sixty Minute Rolls

This is a quick roll recipe that is really good and easy to make. I use this recipe to make all my dough needs such as pizza dough, cinnamon rolls, cresent rolls, clover rolls regular rolls etc.

1 C milk
1/2 C water
1/2 C butter or margarine
3 T sugar
2 t salt
4 t yeast
3 1/2 C flour

Heat milk, water, butter to luke warm temperature. Add in 1/2 cup of flour, sugar, salt, yeast. Stir well. Add in another 1/2 cup of flour. Keep adding flour 1/2 c at a time untill you get a nice not to sticky dough. Knead the dough for about 2 minutes. Let it raise for 15 min. Knead again for about two minutes. Then form into the type of roll you want. Let raise another 15 minutes. (When raising keep dough covered with a dry towel) Bake for 15-20 minutes on 400. So yummy!!!!

I'm here too!

I'm excited to get some recipes posted. Give me until the weekend, though.

Let's Go, I'm Hungry

We have 11 members now!! WOW! I am very excited about this. Hope everyone can find the time to contribute. I am looking forward to trying out some new recipes. Be sure to respond to the invitation email to complete the sign up process. THis is going to be GREAT!!

Thai Grilled Tilapia

From the Fish and Shellfish, Grilled and Smoked cookbook

12 cloves garlic, minced
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 Tbsp. fish sauce
2 tsp. ground coriander
2 tsp. freshly ground white pepper
2 tsp. sugar
1 tsp. sea salt
four 6-ounce tilapia fillets


Place all ingredients except fish in a food processor or blender and process into a paste. (More lime juice, oil and fish sauce may be added if you wish to make a marinade.) Spoon paste over the top of the fillets and let marinate in a large ziploc bag in the refrigerator for about 30 minutes.

You may do this on the grill or under the broiler in your oven.

Prepare a hot fire or heat oven to Broil.

When ready to cook, place the tilapia fillets, paste side up on an oiled grill rack or broiler pan. Cook until opaque and just beginning to flake when tested with a fork, 8 - 20 minutes; do not turn the fillets over. Serve the fish hot.

Pumpkin Cookies

Recipe from Bonny's kindergarten teacher

1 cup sugar
1 cup shortening
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 cup flour
1 tsp cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup mini chocolate chips

Dough will be like thick quick bread dough. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 15 minutes.

These are my favorite cookies. And I am sure that most of you have this recipe. But I'm sharing it none-the-less. Enjoy!!