Breakfast Cobbler

Contributed by Alison Curtis, Richmond 3rd YSA Branch

Ingredients:

1 stick of butter
1 cup milk
1 cup sugar
1 cup flour
1 T. baking powder
pinch or two of salt
frozen or canned fruit

Fruit suggestions:

Canned sliced peaches (cut into smaller bites)

Frozen berry mix, blackberries, or strawberries,

Kiwi (peeled and cut into small pieces)

*Fresh fruit should be chosen carefully as to how they will cook*

Directions:

• Preheat oven to 350.
• Cube butter into 9x13 pan then place in oven to melt.
• Once the butter is melted, remove pan from oven then add milk, sugar, flour, salt and baking powder to pan.
• Mix together thoroughly.
• Lastly, add desired amount of fruit by scattering evenly throughout the pan.
• Bake for about 15-20 minutes or until golden on top and edges start to pull away from sides of pan.

Taco Soup

Contributed by Alison Curtis, Richmond 3rd YSA Branch

Ingredients:

1 lb hamburger, browned
1 large can crushed tomatoes (or stewed tomatoes crushed with fork)
1 can tomato sauce
1 can dark kidney beans
1 large can water
1 pkg taco seasoning

Directions:

• Brown hamburger in skillet.
• Drain grease.
• Add remaining ingredients and stir.
• Bring to a boil then turn down heat and simmer for 15-30 minutes.
• Serve with fritos, sour cream, grated cheese, and avocado.

Asian Chicken

Contributed by Melissa Eggertsen, Pleasant Hill 2nd Ward

Ingredients:

3-4 boneless and skinless chicken breasts
1/2 cup brown sugar
3 cups frozen stir-fry vegetables
1/4 tsp. garlic salt
2 Tbsp. soy sauce

Directions:

• In small bowl, mix together brown sugar, garlic salt, and soy sauce.
• In saucepan of salted water, boil chicken for 15 to 20 minutes.
• Line a baking pan with foil.
• Put boiled chicken breasts into baking pan lined with foil.
• Top chicken with frozen vegetables and sauce mixture.
• Cover the pan with foil and seal edges.
• Bake in 450° oven for 18 to 22 minutes (if using un-boiled raw chicken, bake for 30 minutes).

No-Knead Refrigerator Rolls

Contributed by Melissa Eggertsen, Pleasant Hill 2nd Ward

Ingredients:

1 pkg. yeast

1 cup warm water
1/2 cup melted butter or margarine
2 eggs, beaten
4 cups flour
1/2 cup sugar
1 tsp. salt

Directions:

• Dissolve yeast in 1 cup warm water
• Add eggs to yeast mixture along with melted butter that has been cooled slightly (but not solid).
• In separate bowl, sift together flour, sugar, and salt.
• Stir into yeast mixture.
• Cover and place in refrigerator for at least 1 1/2 hours (or longer) before using.
• When needed, mold into desired shapes.
• Let rise until double.
• Bake in 425° oven 12 to 18 minutes.

Ajiaco Soup

Contributed by Yvonne Bent, Hilltop 1st Ward

Makes 6-8 servings.

This traditional soup from Bogotá, Colombia is a very comforting meal especially on a chilly day. Dry guascas leaves, an aromatic herb with rough green leaves and typical of the Andean region, lend its unique flavor to this soup. Its aroma will have everyone waiting impatiently at the table.

When we ate the soup, everyone helped take the chicken off the bones, shred it up, and it was finally placed into the broth along with one piece of corn, the capers (theirs are 6 times the size of our little tikes), a half an avocado per person, and a large dollop of crème fraiche. You will also want to squeeze half a lime into the soup. Luis used a little hot sauce and it was the perfect topping.

I felt like I was in Texas where everything was bigger. The avocado pit was the size of our regular avocados here. The corn kernels were the size of hominy. And the hospitality was not to be beaten anywhere I have ever been.

I cannot remember enjoying a soup so much. No wonder this is their national soup, and what a comfort it is. I brought home as much dried guascus as I could find on the shelf. I am waiting for the next order.

Ingredients:

3 pounds skinless chicken thighs
8 cups chicken broth ( 32 oz. cartons of chicken broth work are great)
3-4 cloves of garlic
1 large onion, chopped
2 large stalks celery, chopped
2 teaspoons dried guascas or thyme leaves
1 bunch of cilantro leaves, chopped
2 pounds mixed potatoes (red, russet and yellow), peeled and cut into 1/2-inch pieces
juice of 3-4 limes

Directions:

• Place chicken thighs, chicken broth, water, onion, celery, bouillon, cilantro, and guascas in large saucepan.
• Bring to a boil.
• Reduce heat to medium-low; cover.
• Cook for 30 minutes.
• Remove chicken to cool.
• Add russet potatoes to broth; cover.
• Cook for 40 minutes or until potatoes are tender.
• Mash some of the potatoes in pan with potato masher.
• Add other potatoes and cook until tender (the russets make the broth thicker).
• Remove chicken meat from bones and place in separate bowl.
• Add corn and lime juice to potatoes in saucepan.
• Cook, uncovered, for 5 to 10 minutes or until thickened.
• Combine chicken meat and soup before serving.

Serve with your choice of the following accompaniments:

¾ cup crème fraiche (1 cup whipping cream plus 1/2 cup sour cream)
2 ears of corn, cut into 1-inch slices

Capers with juice

Chopped avocado (1/2 an avocado per person)

Hot sauce

Helpful Hints:

• Look for guascas at a Colombian "bodega" (neighborhood store) or online.

Brazilian Feijoada

Contributed by Yvonne Bent, Hilltop 1st Ward

Feijoada is traditionally served with: couve (green collards), arroz (rice), vinagrette (fresh salsa), laranja (orange wedges). All recipes are included here.

Ingredients for Feijoada:

2 small bags of black beans
3 strips of pork ribs (boneless pork ribs are good)
2 packages of beef smoked sausage (the oval shape kind)
5 bay leaves
salt (to taste--remember sausage has a lot of salt)
5 to 10 garlic cloves
3 T canola oil
1 cube beef bouillon (Knorr brand is best)

Directions:

• Slice the sausage
• Cut the ribs in small pieces
• Put sausage slices and rib pieces in a pressure cooker.
• Add the beans with the bay leaves.
• Cover with water and cook in a pressure cooker until beans are soft (see "Helpful Hints if you don't have a pressure cooker).
• In a separate pan, saute garlic cloves (chopped or crushed) with 1 crushed beef bouillon and 3 tablespoons of canola oil.
• Saute until garlic is brown.
• Add garlic to beans and simmer for a few minutes and it is ready!

To cook rice:

• Simmer over med-low heat in proportions of 2 cups water to 1 cup rice until little steam vent holes form and you can hear a "hiss" coming from the vent holes.

To cook collards:

• Chop green collards and saute with garlic

Ingredients for fresh salsa (a rough guide):

5 tomatoes
1/2 medium onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
green onions (to taste)

cilantro (to taste)

lime juice (to taste)

vinegar (to taste)

olive oil (to taste)

salt (to taste)

Directions:

• Chop all ingredients very small and mix.
• Let it sit for a few hours to let all the flavors mingle.

Serve everything with fresh orange wedges!

Helpful Hints:

If you don't have a pressure cooker soak the beans overnight OR put the beans in a pot, cover with water, bring to a boil for about 10 minutes of so and then turn the burner off and let them sit for 2 hours. Then add meat and seasonings and cook until beans are soft.

Dijon Herb Pork Tenderloin

Contributed by Carolyn Fawcett Pleasant Hill 2nd

Ingredients:

2 lbs pork tenderloin
1/2 tsp salt
4 tsp. dijon mustard
2 tsp. dried sage
2 Tbsp. melted butter
1/4 cup apple juice
1 Tbsp. softened butter
1 Tbsp. all-purpose flour

Directions:

• Preheat oven to 375.
• Grease medium baking dish.
• Slice pork into 1 inch slices.
• Arrange in greased baking dish.
• Sprinkle with salt.
• Spread mustard on pork.
• Pat sage onto both sides of pork.
• Drizzle melted butter over pork.
• Pour apple juice into baking dish.
• Bake pork at 375 until cooked through (about 20 minutes).
• Remove from oven.
• Pour juices from baking pan into a small saucepan.
• In a small bowl, blend butter and flour with a fork.
• Add butter and flour mixture to saucepan.
• Cook over high heat, stirring constantly, until sauce is thickened (about 1 minute).
• Drizzle sauce over pork.

Helpful Hints:

• You can prepare the pork until the baking stage up to 4 hours ahead. Cover and refrigetate until ready to use.
• Yummy with potatoes!

Soft Pretzels

Contributed by Carolyn Fawcett, Pleasant Hill 2nd Ward

Yields 12 pretzels

Ingredients:

1 pkg. yeast (1 Tbsp.)

1 1/3 cup warm water

1/3 cup brown Sugar
1/8 cup hot water
5 cups flour

Coarse salt

Butter

Directions:

• Dissolve yeast in 1 1/3 cup warm water
• Mix in brown sugar, hot water
• Mix in flour a little at a time until dough forms (may not use it all)
• Knead dough until stretchy and smooth.
• Divide dough into 12 parts and roll into long pieces about 20 inches long.
• Form pretzels in traditional shape.
• Fill a frying pan with water.
• Add 1 Tbsp. baking soda for every cup of water in the pan.
• Bring water to boil.
• Sprinkle coarse salt on greased baking sheet.
• Cook pretzels in boiling soda water for 30 seconds each.
• Lift each pretzel from water and place directly onto greased/salted baking sheet.
• After all pretzels have been boiled and place on baking sheet, bake at 475 for 8 minutes.
• Remove from oven.
• Melt butter and brush on newly baked pretzels, then sprinkle with coarse salt right out of the oven for best results.

Helpful Hints:

• Can also butter and salt before pretzels go in oven.

"Potatoe Skins" Pizza

Contributed by Hayley Cook, Concord 1st Ward

Dough Ingredients:

1 packet yeast (or equivalent measured out)
1 tsp. sugar
1 cup warm water

1 tsp. salt
1 1/2 Tbsp vegetable oil
3 cups flour

Topping Ingredients:

1/2 cup ranch dressing
2 cups shredded Mexican cheese blend

1/2 cup chopped green onions
1 cup bacon bits

Directions:

• Combine yeast with sugar and warm water. Let bubble for 5 minutes.
• Add salt, vegetable oil, and flour
• Mix in your mixer until dough forms.
• Spread onto pan or pizza stone that has been sprayed with non-stick cooking spray and sprinkled with cornmeal.
• Poke holes in dough with fork.
• Bake at 450 for 10 min. to slightly brown.
• Remove from the oven the top with the topping ingredients in the order listed.
• Bake in the oven for another 20 mins on 450 or until the cheese is slightly crispy on the outside and bubbly in the middle.

Homemade Oreo Cookies

Contributed by Hayley Cook, Concord 1st Ward

Makes approximately 24 cookies

Making the "cookie part"...

Ingredients:

2 boxes chocolate cake mix
4 eggs
2/3 cup oil

Directions:

• Mix the ingredients and roll into 1 inch balls (may be a little stiff towards the end so mix with hands).
• Place on cookie sheets.
• Bake at 350 for 7-10 minutes.
• Let cool on cooling racks.

Making the "frosting/filling part"...

Ingredients:

1-8 oz. pkg. cream cheese, softened
1/2 stick of butter, softened
1 tsp. vanilla extract
5 cups powdered sugar
1-8 oz. container of Cool Whip (Save the container)

Directions:

• Mix all ingredients together with mixer.
• Frost middle of two cooled cookies and sandwich together.
• Enjoy!

Helpful Hints:

• There will be extra frosting so store it in the empty Cool Whip container in the freezer and save for more cookies at a later time.

Pumpkin Cake

Contributed by Roberta Thomsen, Concord 1st Ward

Ingredients:

1 large can Libby's pumpkin pie filling
1 large can evaporated milk
3 eggs
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup sugar

Crumble Topping Ingredients:

1 box of dry spice cake

2 sticks of margarine or butter

chopped walnuts

Directions:

• Combine all the above ingredients together and spread in the bottom of an ungreased 9X13 cake pan.
• In separate bowl, melt 2 sticks of margarine or butter in microwave and stir in dry cake mix until combined into a crumbly mixture.
• Sprinkle mixture over top of pumpkin mixture in cake pan.
• Spring chopped walnuts over top (whatever amount you like).
• Bake for 1 hour at 350 degrees.
• Serve with whipped cream or cool whip, if desired.

Slush

Contributed by Roberta Thomsen, Concord 1st Ward

Makes 2 1/2 gallons

Ingredients:

8 quarts water
4 packages cherry Kool-Aid
6 cups sugar
1 large can pineapple juice

1 large can crushed pineapple
3 small cans frozen orange juice
4 Bananas (smashed)

Directions:

• Combine all ingredients
• Freeze.
• Unthaw for at least four hours before serving.

Thai Chicken Satay with Peanut Sauce

Contributed by Nam Tretriluxana, Richmond 2nd Ward

Ingredients:

2 lbs chicken breast, cut into strips
4 tsp curry powder
1 cup coconut milk
2 tsp salt
3 Tbsp Thai fish sauce (nam pla)
2 Tbsp brown sugar
¼ cup finely chopped cilantro
6 cloves finely chopped garlic

Directions:

• Marinate all ingredients for at least two hours (ideally overnight)
• When ready, slide chicken strips onto wooden skewers. Fill only the upper part, leave the lower part empty for easy handling.
• Barbecue, grill, or broil in the oven until cooked.

Peanut Sauce Ingredients:

¾ cup coconut milk
½ cup peanut butter
1 Tbsp massamun curry paste
1 Tbsp of tamarind juice or lime juice
1 Tbsp of sugar
1 tsp of salt

Peanut Sauce Preparation:

• In sauce pan over medium heat, combine coconut milk and massamun curry paste.
• Add peanut butter.
• Stir over low heat until mixture is smooth.
• Add tamarind juice, sugar, and fish sauce (you can adjust the seasoning according to your taste).

Cold Italian Spaghetti

Contributed by Cary Seoane, Hilltop 1st Ward

This is great for picnics and potlucks as there is no mayonnaise and can be kept out. Great pasta for a summer day.

Serves 12-14 people.

Ingredients:

1-16 oz. pkg. of cooked thin spaghetti
3 diced tomatoes
2 diced cucumbers
1-2 diced green bell peppers (I use one)
1 small chopped red onion
1 jar Salad Supreme Seasoning by McCormick or Shilling (find it on the spice aisle)
2 pkgs. Good Seasons Italian Dressing (made according to directions on package)

Directions:

• The day before serving, combine all of the ingredients together and toss with the mixed dressing.
• Add the Salad Supreme seasoning.
• Put in the fridge and stir occasionally.

Helpful Hints:

• It is best made the day before.
• You can half the recipe.

Hash Brown Quiche

Contributed by Cary Seoane, Hilltop 1st Ward

This is a family favorite.

Ingredients:

1-12 oz. pkg frozen hash brown potatoes
½ cup butter

8 eggs
½ cup of cream or milk

Filling Ingredients:

1 cup Gouda or cheddar cheese
1 cup pepper cheese

Additional ingredients of choice:

Ham, onions, bacon and veggies.

Directions:

• Thaw frozen hash brown potatoes.
• Add ½ cup melted butter.
• Mix together and form into a 9-inch pie plate.
• Bake at 250 degrees for 30 minutes or until golden.
• Remove from oven.
• Arrange both cheeses and any additional ingredients evenly in the shell.
• Beat eggs, adding milk or cream and beating into the eggs.
• Pour egg and cream mixture over cheese mixture in shell to cover the ingredients.
• Bake at 370 degrees for 30 minutes.
• Test the middle to make sure the eggs are cooked.
• Let cool 10 minutes before serving.

Helpful Hints:

• The recipe may take fewer eggs depending on how much ingredients you put in the pie. I bake the crust, toss in the ingredients and then beat enough eggs to cover the ingredients.
• You can do this in a 9 x 11 pan also for larger groups. You will need to cook the 9 x 11 size longer.

Deluxe Whole Wheat Hot Cakes (Pancakes)

Contributed by Merrilyn Smith, Pleasant Hill 2nd Ward

This is our very favorite hotcake recipe. They are so light and flavorful. I found the recipe in a little cookbook called WHEAT FOR MAN, Why and How in the late 60’s. I like to serve the pancakes with butter and syrup (of course) but also fresh fruit, a little yogurt and, on special, occasions a little whipped cream on top. Yummy.

Ingredients:

1 ½ cups sifted whole wheat flour
1 tbsp. baking powder
¾ tsp. salt
3 tbsp. brown sugar

2 egg yolks
1 1/2 cups whole milk
3 tbsp. oil

2 egg whites, beaten

Directions:

• Combine ingredients in order given, folding in beaten egg whites last.
• Bake on lightly greased hot griddle.

Helpful Hints:

• This is a sweeter-than-usual hot cake. Amount of sugar may be reduced, if desired. (I never do.)
• Flour may be varied (1 cup whole wheat and ½ cup white).
• Always double the recipe and cook all the batter up at once. Any left over pancakes will be eaten as a snack before the day is up or they can be frozen and popped in the toaster for another breakfast.

Ice Cream Cake

Contributed by Merrilyn Smith, Pleasant Hill 2nd Ward

This is the original recipe that we got from my husband's mother who was known as "Granny" to us. She was a great cook. Two of our children have adopted this as their own birthday cake tradition. We served it at the wedding open house of our son, Matt, and at showers and other special events. Enjoy!

Ingredients:

½ gal. vanilla ice cream
½ gal. rainbow sherbet (or your favorite flavor)
1 Angel food cake
1 pint whipping cream

Directions:

• Whip ½ pint cream until stiff.
• In large bowl, stir vanilla ice cream and whipped cream together.
• Fold in cake which has been broken up into pieces.
• Layer mixture in an angel food cake pan (or 2 loaf pans).
• Add a layer of sherbet and continue alternately cake and ice cream in layers, ending with a layer of the cake mixture (usually 3 layers of cake mixture and 2 of sherbet works nicely).
• FREEZE
• When frozen, remove from pan by slipping a knife around edges. Turn upside down and put a hot cloth on the bottom like you do for jello.

Topping ingredients (or use read-made Cool Whip):

½ pint cream

sugar (to taste)

vanilla extract (to taste)

Topping Directions:

• Whip ½ pint cream.
• Add sugar and vanilla and frost cake.

Helpful Hints:

• Once you've put on the topping, refreeze until ready to serve.
• This is a good one to do a day ahead.
• In our day, we often substitute Cool Whip when it comes time to frost the cake. It is just a little lighter.

Polynesian Chicken, Ham, or Pork

Contributed by Betty Parker, Concord I Ward

Ingredients:

3 cups cooked meat
1 green pepper
2 strips celery
1 can pineapple chunks and juice
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup chicken bouillon (diluted)
2 tsp. soy sauce
2 Tbsp. corn starch

Directions:

• Sauté meat cubes (cooked) a few minutes
• Add strips of green pepper and celery
• Add pineapple chunks and juice
• Cover and simmer 15 minutes
• In separate mixing bowl, combine brown sugar, vinegar, chicken bouillon, soy sauce and cornstarch
• Stir in with meat mixture
• Cook until thick
• Serve over rice or noodles

My Sunshine Braid

Contributed by Julia Fortman, Concord 1st Ward

Recipe makes 2 braids

Ingredients:

7 to 7 ½ cups all-purpose flour
2 packages instant dry yeast
1 tablespoon salt
1 cup milk
½ cup water
¼ cup butter or margarine
1/3 cup honey
3 eggs
2 cups coarsely shredded carrots
1 ½ cups seedless raisins
2 T grated orange peel
1 egg
1 tsp water

Directions:

• Preheat oven to 375
• In large mixer bowl, combine 2 ½ cups flour, yeast and salt
• Mix well.
• In saucepan, heat milk, ½ cup water and butter until warm (120-130; butter does not need to melt).
• Add to flour mixture.
• Add honey and 3 eggs.
• Blend at low speed until moistened
• Beat 3 minutes at medium speed.
• By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make a firm dough.
• Knead dough on floured surface until smooth and elastic (8 to 10 minutes).
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until light and doubled (about 1 hour).
• Punch down dough.
• Divide into 2 parts.
• Divide each half into 3 parts.
• Roll each part on a lightly-floured surface to make a 15-inch strand.
• On greased cookie sheet, braid strands loosely.
• Pinch ends and tuck under to seal.
• Cover and let rise in warm place until doubled (about 45 minutes).
• Combine 1 egg and 1 teaspoon water.
• Brush braids with egg and water mixture.
• Bake at 375 for 35 to 40 minutes (until golden brown).
• Cool before serving.

Grandma's Meat Loaf

Contributed by Anna Clare, Martinez Ward

Ingredients:

2/3 cup milk
1 egg, beaten
1/2 cup soft bread crumbs (1 slice)
1-1/2 lbs. ground beef
1/4 cup green pepper, chopped
1/2 cup onion, chopped
1/4 cup ketchup
Salt & pepper (to taste)

Directions:

• In mixing bowl, combine all ingredients and blend until smooth.
• Place entire mixture in a loaf pan.
• Bake at 350 for 1 hr and 15 min.

Banana Bread

Contributed by Anna Clare, Martinez Ward

Ingredients:

3/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups mashed banana
2 eggs beaten
1 tsp vanilla
2 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 cup sour milk
3/4 cup chopped nuts

Directions:

• Mix together all ingredients in order given.
• Pour into a greased loaf pan
• Bake 1 to 1 1/2 hrs. at 325 degrees.

Helpful tip:

Sour milk can be made by mixing 1 T vinegar into 1 cup of sweet milk

Veggie Dip

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

8 oz. Tofu, cubed
8 oz. yogurt, plain or nonfat
1/2 cup spinach, fresh
1 Tbsp fresh basil (or 1 tsp. dried)
1/4 tsp. Herb seasoning

Directions:

• In bowl, mix and blend all ingredients until smooth.
• Chill in refrigerator and serve.

Fruit Dip

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

1 c. Cottage cheese (lowfat)
2 T Maple syrup
2 T Low-fat Mayonnaise

Directions:

• In mixing bowl, blend all until smooth.
• Chill in refrigerator and serve.

Nuts and Bolts Holiday Mix

Contributed by Janet Sandberg, Pleasant Hill 2nd Ward

Ingredients:

1/2 box each of Wheat Chex, Corn Chex and Rice Chex
Pretzels
Cheese
Nibs
Corn chips
Sesame sticks
Peanuts

Ingredients for seasoning mix:

1 T BeauMonde
1 T smoke-flavored salt
1 tsp marjoram
1 tsp summer savory
1/4 tsp garlic salt
1/4 tsp onion powder
1/8 tsp cayenne

Directions:

• In large bowl, combine all dry ingredients.
• In separate bowl, combine all seasoning ingredients.
• Combine seasoning with dry ingredients in large bowl.
• Toss and serve.

Blueberry Crumb Cake

Contributed by Tammy Lee, Pleasant Hill 2nd

Ingredients (for cake batter):

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups fresh blueberries

Ingredients (for topping):
1/2 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 cup butter, chilled and cut into bits

Directions:

• In mixing bowl, combine and mix all cake batter ingredients except for blueberries
• Fold blueberries into mixed cake batter
• In separate mixing bowl, combine and mix all topping ingredients until it resembles coarse meal
• Preheat oven to 375
• Butter and flour 8 or 9 inch square baking pan
• Spread cake batter into pan
• Sprinkle topping evenly over top of unbaked cake batter
• Bake 35-45 minutes (or until tester comes out clean)

Party Chicken

Contributed by Tammy Lee, Pleasant Hill 2nd

Ingredients:

6-8 boneless/skinless chicken breasts

6-8 slices of bacon

1 can cream of mushroom soup

1 cup sour cream

Directions:

• Wrap one piece of bacon around each chicken breast
• Combine 1 can cream of mushroom soup and 1 cup sour cream
• Place wrapped chicken in a 9 x 13 pan
• Pour mixture over chicken breasts
• Cover and cook at 275 for 3 hours
• Serve over rice or pasta (I like it with rice best since the sauce soaks into the rice)

Cabbage and Meat Dish

Contributed by Jean Brunk, Martinez Ward

Recipe from Sherlene Spencer

Main ingredients:

1-2 heads of cabbage one red and one green
1 ½ lb combination of ground veal, pork and hamburger
½ to ¾ cup cooked rice
1 T pimento cut fine
1 onion cut fine
Salt and pepper
1 egg
1 small piece of garlic cut fine

Sauce ingredients:

½ cup brown sugar
1 Tab mustard
1 can tomato soup

Directions:

• At least the night before, wash green cabbage and put into the freezer whole over night or until ready to use (the leaves come off easily).
• When ready to prepare and serve dish, in a large bowl mix together all main ingredients except the cabbage and pimento.
• In the bottom of a large pan, put a layer of the green cabbage and a layer of the red cabbage.
• Put meat mix into cabbage leaves and roll up.
• Put cabbage rolls on leave layers in bottom of pan
• Spread finely cut pimento over everything.
• In a separate bowl, mix the sauce ingredients.
• Pour the sauce over the layers of cabbage.
• Bake at 450 for 30 minutes, then reduce heat to 350 and bake for another 2 hours.

Multiple-Choice Bar Cookies

Contributed by Jean Brunk, Martinez Ward

From Blueberry Muffin Murder by Joanne Fluke. Used with permission.

Main ingredients:

1/2 cup butter (one stick)
1 can sweetened condensed milk (14 oz.)

Group A Ingredients (1 1/2 cups of any of the following):

Graham cracker crumbs

Vanilla wafer crumbs

Chocolate wafer crumbs

Animal cracker crumbs

Sugar cookie crumbs

Group B Ingredients (2 cups of any of the following):

Chocolate chips

Butterscotch chips

Peanut butter chips

Raisins (regular or golden)

M&M's (without nuts)

Group C Ingredients (2 cups of any of the following):

Flaked coconut

Rice Krispies

Miniature marshmallows (2 1/2 cups)

Frosted cornflakes (crumbled)

Group D Ingredients (1 cup of any of the following):

Chopped walnuts

Chopped pecans

Chopped peanuts

Chopped cashews

Directions:

• Melt the butter and pour it into a 9-by-13-inch cake pan. Tip the pan to coat the bottom.
• Evenly sprinkle one ingredient from Group A over the melted butter.
• Drizzle sweetened condensed milk over the crumbs.
• Evenly sprinkle one ingredient from Group B on top.
• Evenly sprinkle one ingredient from Group C on top of that.
• Evenly sprinkle one ingredient from Group D over the very top.
• Press everything down with the palms of your hands.
• Bake at 350°F for 30 minutes.
• Cool thoroughly on a wire rack and cut into brownie-sized bars.

Twice-Baked Potatoes

Contributed by Bonnie Curtis, Concord 1st Ward

Ingredients:

8 medium baking potatoes
2 T butter
1 cup sour cream
2 ½ cups shredded cheddar cheese
¼ cup heavy cream
½ cup milk
Salt & pepper to taste
4 strips bacon, cooked & diced
3 green onions, chopped

Directions:

• Pierce potatoes with a fork, wrap in foil, and bake at 400 for 1 hour until soft.
• Cool 10 min.
• Slice off top 1/3 of each potato lengthwise.
• Hollow skins with a spoon, leaving about ¼” of the potato inside.
• In a bowl, combine potato interior, butter, sour cream, ½ cup cheese, heavy cream, milk, salt & pepper.
• Mash until smooth.
• Stir in bacon and onions.
• Fill each potato skin with mixtures and top with remaining cheese.
• Bake 350 for 15 min.

Amish Macaroni Salad

Contributed by Bonnie Curtis, Concord 1st Ward

Ingredients:

2 cups uncooked elbow macaroni
3 hard boiled eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red pepper, seeded & chopped

2 cups mayonnaise or Miracle Whip
2 T dill pickle relish
2 T prepared yellow mustard
¼ tsp salt
¾ tsp celery seed
½ cup sugar
2 tsp white vinegar

Directions:

• Cook macaroni until tender.
• Drain, set aside to cool.
• In a large bowl combine hard boiled eggs, onion, celery, and red pepper.
• In a small bowl combine mayonnaise, relish, mustard, salt, celery seed, sugar, and vinegar. Mix together.
• Combine pasta with veggies.
• Pour mayonnaise mixture over pasta and veggies and mix until well blended.
• Cover and chill at least 1 hour before serving.

Meatballs in Orange Sauce

Contributed by Cindi Teichert, Pleasant Hill 2nd Ward

Serves 10

Ingredients:

2 lbs. ground beef
2 eggs, beaten
1 1/2 cups bread crumbs
2 envelopes Lipton onion or mushroom dry soup mix

2 Tbsp. butter
1 1/2 cup frozen orange juice (large can)
up to 1/3 cup water
3/4 cup sour cream

Directions:

• In a bowl, combine ground beef, eggs, bread crumbs and 1/2 envelope dry soup mix.
• Shape into 20 meatballs.
• In skillet, brown meatballs lightly on all sides in butter or Wesson oil.
• Transfer meatballs to platter.
• Save drippings and combine remaining 1 1/2 envelopes dry soup mix with frozen orange juice (do not dilute frozen juice).
• Simmer 10 minutes, adding water as needed.
• Stir regularly.
• Stir in sour cream.
• Return meatballs to skillet.
• Combine and heat.

Colorado Baked Beans

Contributed by Sandra Hawkins, Pleasant Hill 2nd Ward

This is my favorite bean recipe. We purchase the Anassazi beans in Dove, Colorado.

8-10 servings

Ingredients:

1 pound dry Anassazi beans washed (there is no need to soak the beans)
2 cups of orange juice
2 cups of water
1-8 oz can of tomato sauce
¾ cup of chopped onion
¼ cup molasses
2 T Worcestershire sauce
¼ lb salt pork cut in small pieces (I have added left over pork and ham hocks on occasion)

Directions:

• Mix all ingredients in a 3 quart oven-proof dish.
• Bake, covered, in a preheated 300 degree oven for 3 hours until beans are softened but still slightly firm.
• Uncover stir and bake at increased heat of 325 for another 30 minutes longer or until beans are soft (but not mushy) and sauce has thickened to desired consistency.

Italian Twice-Baked Cookies

Contributed by Sandra Hawkins, Pleasant Hill 2nd Ward

Ingredients:

2 cups of sugar

1 cup of olive oil

6 eggs

4 T anisette

2 T vanilla

1 T baking powder

5 ½ cups unsifted all-purpose flour

2 cups chopped almonds

Directions:

• Mix sugar with oil.
• Add anisette and vanilla.
• Beat in the eggs.
• Mix the flour with baking powder and stir into the sugar mixture.
• Blend thoroughly then add the almonds.
• Cover and chill the dough for 2 – 4 hours in the refrigerator.
• On a greased baking sheet, shape dough to form loaves that are about ½ inches thick, 2 inches wide and as long as the baking sheet.
• Place two loaves parallel and well apart on each cookie sheet.
• Bake in a 350 degree oven for 20-25 minutes or until the loaves are cooked through and brown.
• Allow the loaves to cool on the pans until you can touch them.
• Cut in diagonal slices that are about ¾ inch thick.
• Lay slices on cut sides close together on the baking sheets and return to the 350 degree oven for another 20-25 minutes or until brown.

Tilapia with Red Potatoes

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

Ingredients:

Red or purple potatoes
Tilapia
Salt

Pepper or lemon pepper

Rosemary
1 Tblsp butter

1 Tblsp olive oil

Ingredients:

• Lay out the fish.
• Salt and pepper the fillets to taste (I use lemon pepper).
• Using a potato slicer, slice potatoes (they will need to be very thin).
• Layer the potatoes on each piece fish.
• Salt and pepper the potatoes.
• In a heavy skillet (I use our cast iron frying pan), heat both the butter and olive oil.
• Brown fish in heated butter and olive oil for one minute.
• Flip the fish over into the pan so that the potatoes are pan side down. Brown for about one minute.
• Place rosemary on tip of fish.
• Place the whole frying pan into the oven and bake at 325 for about 20 minutes.

Sausage Bread

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

My Grandmother made this bread for special occasions.

Ingredients:

1 ½ to 1 ¾ lbs of sweet Italian sausage
1 pizza dough
¼ lb locatelli or romano cheese, grated
½-3/4 lb provolone cheese, sliced
Olive oil, for basting

Directions:

• Skin and then fry the sausage.
• Crumble it up and drain.
• Roll out dough to approximately 14x10 inches.
• Spread sausage all over dough.
• Spread provolone over the sausage.
• Then sprinkle on the locatelli (or romano) cheese heavily.
• Roll up the dough as a jelly roll.
• Tuck the sides in.
• Brush lightly with the olive oil.
• Place on a cookie sheet covered with foil.
• Bake at 350 degrees until browned.

Peas, Cheese, and Ham Pasta

Contributed by Claranita Ernstrom

This has been a favorite with my family for many years. I adapted it to the cheeses that are mentioned and sometimes add other vegetables.

4 main dish servings or 8 (or more) side dish servings.

Ingredients:

1-8 oz package of either Farfalle (Bowties) or Wheel Pasta

1/4 cup butter

1 Tbsp all-purpose flour

1/4 tsp salt

1/2 tsp white pepper

1/4 tsp cracked black pepper

1 1/2 cups half and half

1 cup shredded asiago cheese
1 cup shredded mozzarella cheese
1-10 oz package frozen peas
1-4 oz package of sliced cooked ham, cut into small strips.

Directions:

• Prepare pasta as directed, then drain and keep 1/2 cup of water.
• Keep warm until sauce is ready (it is best to prepare the sauce and have it ready to put into the pasta as soon as it is done).
• In separate pan, melt the butter and add the flour.
• Stir until this mixture is smooth then add the salt and pepper.
• Gradually stir in the half and half.
• Stir in both cheeses, peas, and ham into the sauce and immediately stir into the pasta OR you add the sauce to the pasta and THEN stir cheese, peas, and ham into the pasta with the sauce.
• If needed add the some of the water to thin the sauce.

Schnecken

Contributed by Vera L. Dean-Ross, Hilltop 2

Thanks to Jeannette Raab (then of Sanitary Engineering at UC's Richmond Field Station).

Ingredients for single recipe:

1 cup butter or shortening
3 Tblsp. sugar
¾ tsp. salt

½ lb. cottage cheese
2 cups flour

raspberry jam (with seeds)

finely chopped nuts

shredded coconut

cinnamon sugar

Ingredients for double recipe:

1 lb. butter or shortening

¼ cup + 2 Tblsp. sugar

1-1/4 tsp. salt

1 lb. cottage cheese

4 cups flour

raspberry jam (with seeds)

finely chopped nuts

shredded coconut

cinnamon sugar

Directions:

• Mix together butter, sugar, and salt.
• Add cottage cheese and flour.
• Form all into a ball
• Separate into 4 parts for single recipe and 8 parts for double recipe.
• Roll each into a round ¼" thick.
• Spread each round lightly with raspberry jam, nuts, shredded coconut, and cinnamon sugar.
• Cut each round into 8 or more pie-wedge shapes.
• Roll up from wide end down to form crescent rolls.
• Sprinkle tops with cinnamon sugar.
• Bake on greased and floured cookie sheet at 375 degrees for 10-15 minutes until lightly browned.

Picnic Lettuce Salad

Contributed by Vera L. Dean-Ross, Hilltop 2

Thanks to my mother & sister-in-law. Well received at picnics and family and ward dinners.

Ingredients:

1 head lettuce
2/3 cup celery
2/3 cup green peppers
2 bunches green onions (blades for me)

BACOS or crisp bacon

1 package of frozen peas
1 pint of mayonnaise (Best Foods)
14 oz. shredded cheddar cheese

Optional: 2 Tblsp. sugar (I prefer without)

Directions:

• Cut up lettuce, celery, green pepper, and green onions.
• Layer into a tote-able cake pan with lid.
• Sprinkle with BACOS or crisp bacon.
• Cover with frozen peas.
• Spread mayonnaise over peas.
• Sprinkle shredded cheddar cheese over top to completely cover and press down.
• Cover with aluminum foil and lid.
• Let stand in refrigerator 4 to 24 hours before serving.

Crab & English Muffin Appetizers

Contributed by Jean Phillips, Martinez Ward

Ingredients:

1/2 cup butter
1 6 oz. jar of old english cheese spread
1 1/2 Tbsp. mayonnaise
1 small can of crab meat drained

6 split english muffins

Directions:

• In bowl, mix together butter, cheese spread, mayonnaise, and crab meat.
• Spread mixture onto the english muffins.
• Place on Cookie sheet and freeze for a few hours.
• Cut into fourths.
• Put in a freezer bag until you need them.
• When ready to serve, remove from freezer and cook on a cookie sheet under broiler for about 4 minute (takes longer in a toaster oven).
• Be sure to watch them and remove when bubbly and edges start to brown.

Tortellini & Sausage Soup

Contributed by Jean Phillips, Martinez Ward

I made this one up using some of my favorite things.

Ingredients:

1 lb. fresh sausage (I use the fresh chicken & apple sausage from Lunardi's Market)
1 cup leeks chopped fine
3 cloves garlic minced
7-8 cups of chicken broth
4 carrots
3 cups cut up chard. (you can substitute spinach if you like)
20 oz. pkg of Herb Chicken Tortellini by Butoni

Directions:

• Remove fresh sausage from casings and form into small balls.
• Brown them in a pan with garlic and leeks, adding water if needed to keep it from scorching.
• Put sausage, chard, and sliced carrots into soup pot with broth and simmer for about 1/2 hour until carrots are tender.
• Add tortellini and boil about 10 minutes.
• Serve with your favorite bread.

Chinese Simmered Chicken

Contributed by Olivetta Chavez, Concord 1st Ward

This recipe was on a plastic bag holding a chicken. I've had it since the early 80's.

Ingredients:

1 whole chicken, skinned
1 Tbsp oil
1/3 cup soy sauce
1/2 cup water
1 Tbsp catsup
1/4 cup apple juice
1/2 tsp crushed red pepper
1 garlic clove
1 green onion, sliced

Directions:

• Heat oil in Dutch oven.
• Brown chicken on all sides.
• Mix together ingredients.
• Pour over chicken.
• Cover.
• Bring to a boil and then simmer 45 min. to 1 hour until done.
• Serve with rice, green beans and salad.

Seminary Chocolate Sauce

Contributed by Olivetta Chavez, Concord 1st Ward

Yields 1-1/2 cups

Ingredients:

3/4 cup semi sweet chocolate pieces
1/4 cup butter
2/3 cup sugar
2/3 cup evaporated milk

Directions:

• In a heavy sauce pan melt chocolate and butter.
• Add sugar and gradually stir in milk.
• Bring to boil, reduce heat.
• Boil gently over low heat 8 min.
• Stir frequently.
• Serve over warm vanilla ice cream.

Variation:

Add 1/4 cup peanut butter

Pistachio Bundt Cake

Contributed by Doreen Barney, Martinez Ward

Ingredients:

1 pkg (18-1/4 oz) yellow cake mix
3 pkgs ( 3.4 oz each) instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs

Glaze ingredients:

1 cup confectioner’s sugar
1 T butter or margarine, softened
2 or 3 T milk

Directions for cake:

• In a mixing bowl combine dry cake mix and pudding mix, water, oil and eggs.
• Beat with mixer on low speed for 1 minute.
• Pour into greased flute tube pan (use non-stick cooking spray).
• Bake at 350 for 60 to 70 minutes or until a tooth pick comes out clean.
• Cool for 15 minutes.
• Invert cake pan over baking rack and remove cake from pan.
• Cool completely.

Directions for glaze:

• Combine all glaze ingredients in mixing bowl.
• Beat until smooth thin glaze.
• Drizzle glaze over cooled cake after it has been removed from pan.

Original Hamburger Soup

Contributed by Doreen Barney, Martinez Ward

Ingredients:

1 lb of hamburger
2 onions chopped
2 cans cream of celery soup don’t add any liquid
1 Tbsp brown sugar
1 tall can of V8 vegetable juice
2 cups or more grated carrots
2 large diced potatoes
2 bay leaves
½ tsp salt
¼ tsp garlic salt
½ tsp pepper
¼ tsp marjoram

Directions:

• Brown hamburger and drain.
• Combine all ingredients and cook slowly over med-low heat until done.

Refrigerator Pie

Contributed by Emma Merrell, Hilltop First Ward

Ingredients:

1 pie crust
1 cup heavy cream, half-and-half, or milk
2 eggs
2 pinches salt
Nutmeg
Your choice of two or three of any the following fillings:

• Cooked spinach
• Bacon
• Sauteed leeks
• Cooked spinach
• Artichoke hearts
• Cooked Chicken
• Cooked cubed ham
• Mushrooms
• Cheese
• Blanched asparagus
• Smoked salmon

Directions:

• Whisk together thoroughly the milk and eggs in a metal bowl.
• Mix in salt and nutmeg.
• Heat oven to 350.
• Put fillings in crust loosely and evenly.
• Pour egg mixture over filling (DON'T OVERFILL)
• Bake until firm like Jell-O (about 45 minutes).
• Cool 15 minutes before serving.

Hawaiian Spareribs

Contributed by Emma Merrell, Hilltop First Ward

Ingredients:

3 lbs spare ribs (smaller amount of pork loin can be substituted for spareribs)
1 8-oz can crushed pineapple
3 T brown sugar
2 T corn starch
1 T soy sauce
1 8-oz can tomato sauce
1/4 c. vinegar
1 onion cut in strips
Sweet pepper

Directions:

• Season meat.
• In saucepan over medium heat cook pineapple, brown sugar, corn starch, soy sauce, tomato sauce, and vinegar.
• Layer ribs, onions, and peppers in a 9x13 pan.
• Pour sauce over the top and bake at 350F, uncovered, for 2 hours.
• Serve over rice.

Poppy Seed Chicken

Contributed by Jackie Hein, Concord 1st Ward

Ingredients:

3 cups diced cooked chicken
1 can cream of chicken soup
16 oz sour cream
8 oz Ritz crackers, crushed (2 packages)
1 stick butter or margarine (melted)
1 Tbsp. poppy seeds

Directions:

• Mix chicken, soup and sour cream together.
• Mix crackers, margarine and poppy seeds.
• Add 3/4 of cracker mix to chicken / soup mixture.
• Place in 8" x 8" pan.
• Sprinkle the rest of the crackers mix on top.
• Bake about 30 minutes at 350.

Helpful Hints:

• I cook skinless, boneless chicken breasts in the microwave and cut them up. I measure out what I usually use for a recipe and put it in a bag. I freeze the chopped chicken, then it is ready for when I need it for this recipe, so it goes together really fast.
• I usually double the recipe for a 9" x 13" pan.
• I crush the crackers in a plastic bag with a rolling pin or by hand.
• After you put this together it freezes well.

Mile High Rolls

Contributed by Jackie Hein, Concord 1st Ward

This recipes comes from Denver, Colorado--the Mile High City

Ingredients:

1/2 cup warm water

1 package yeast

1 cup milk
1 cold egg
3 to 4 T. sugar

At least 5 cups of flour

1 lb. butter or margarine

• In small bowl, dissolve 1/2 cup warm water and 1 package of yeast.
• In large bowl, mix milk, egg, and sugar.
• Add 3-4 cups of flour until dough is of the consistency to knead.
• Knead dough about 5 minutes.
• Roll dough out on floured surface into a rectangle.
• Cut butter or margarine in small slices and evenly place them onto 1/2 of the dough.
• Fold the other half of the dough over the butter or margarine slices.
• Pound with a rolling pin.
• Fold and beat again.
• Roll into a rectangle again, fold 3 times, then fold 3 times again.
• Wrap in wax paper, refrigerate 15 minutes.
• Roll into a rectangle again and fold 3 times, fold 3 times again, refrigerate again 15 minutes.
• Divide dough into 4 parts.
• Roll each part into a circle.
• Cut the circle into 16 pie-shaped triangles.
• Roll each triangle from widest end to the point into a crescent roll.
• Place on ungreased cookie sheet (BE SURE THE SHEET HAS SIDES).
• Cover with wax paper.
• Refrigerate 6 hours.
• Take rolls out of refrigerator.
• Make sure rolls are not touching on the cookie sheet.
• Brush each roll with a beaten egg.
• Bake at 400 for about 20 minutes--until light golden brown.
• Place on wax paper.

Glaze Ingredients

About 1 cup powdered sugar

2-3 Tbsp milk

• Mix milk into powdered sugar until it forms a thin glaze.
• Brush or pour glaze onto baked rolls.

Helpful Hints:

• Inexpensive margarine works fine with this recipe
• Make sure you use cookie sheets with sides
• When you finish making the rolls you can put them in the freezer for a later time. When they are frozen you can bag them. To thaw, place frozen rolls on a cookie sheet.

Green Bean Caesar

Contributed by Pat Fotheringham, Pleasant Hill 2nd Ward

Ingredients:

1-1/2 lb. fresh green beans (or 2 cans, (1 lb.) cut green beans, drained
2 Tbsp. salad oil
1 Tbsp. vinegar
1 Tbsp. minced onion
1/4 tsp. salt
1 clove garlic, crushed
1/8 tsp. pepper
2 Tbsp. bread crumbs
2 Tbsn. parmesan cheese
1 Tbsn. butter
paprika

Directions:

• Prepare fresh beans. (Put beans in 1 " salted water. Heat to boiling. Cook uncovered for 5 minutes. Cover and cook till tender 10-15 minutes. Drain.)
• Toss beans with salad oil, vinegar, onion, salt, garlic, and pepper.
• Pour into ungreased 1 quart casserole.
• Stir together bread crumbs, cheese and butter.
• Sprinkle over beans.
• Sprinkle with paprika.
• Bake uncovered 15-20 minutes or until heated through.

Frosty Orange Creme Layered Dessert

Contributed by April Jacobs, Concord First Ward

Ingredients:

6 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip

• First, line two 9 x 5 inch loaf pans with foil.
• Spread three cups of sherbet onto bottom of each prepared pan to form even layer.
• Freeze 10 min.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy.
• Gradually add condensed milk and juice, beating until blended.
• Gently stir in cool whip. Pour half into each pan over sherbet.
• Freeze 3 hours.
• To unmold, invert pan onto plate; remove foil.

South of the Border Potato Casserole

Contributed by April Jacobs, Concord First Ward

Ingredients:

3-4 chicken breasts cooked and cut into bite sized strips
3/4 cup diced bell peppers and onions
1 can cream of mushroom soup
1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup shredded Colby Jack Cheese
3 green onions sliced
2 tomatoes seeded and finely diced
1 bag tater rounds (disk like tater tots)

• Bake tater rounds as directed.
• In a pan saute peppers and onion in 1 T butter until onions are slightly transparent.
• Add chicken cook for about 5 minutes.
• Add soup, sour cream, and spices stir.
• Preheat oven to 350.
• Layer tater rounds on bottom of a 9x13 casserole dish.
• Sprinkle 1/4 cup shredded cheese on top.
• Pour all of the chicken mixture on top, followed by the remaining tater rounds, then remaining cheese.
• Bake for 15 minutes or until hot and cheese is melted.
• Top with green onions and tomatoes if desired.