Peanut Butter Pie

Contributed by Irene Larson, Martinez Ward

This recipe is from the Joy of Cooking (with a few modifications)

Warning: Can be addictive! I have to make this for each family member's birthday ever since I first made it for my peanut butter loving husband.

Makes one 10" pie or 8-10 servings

Ingredients:
Graham crackers or chocolate wafers (I use the chocolate cat cookies from Trader Joe's)
8 oz. cream cheese, softened (I use neufchatel for lower fat)
1 cup chunky or smooth peanut butter
1/2 cup sugar
2 tsp vanilla
1 cup heavy cream

Topping ingredients:
1/3 cup heavy cream
2 Tbsp unsalted butter (salted works okay, too)
4 oz (about 2/3 cup) finely chopped bittersweet chocolate or semisweet chocolate chips
Optional 1/3 cup chopped peanuts

Directions:

• Prepare and bake in a 10" pie pan (I use a spring form pan and line it with foil) crumb crust from graham crackers or chocolate wafers
• Beat cream cheese, peanut butter, sugar and vanilla on medium speed just until smoothly blended
• In a separate bowl, beat heavy cream on medium-high speed until stiff peaks form
• Using a large rubber spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the rest of the whipped cream
• Spread the mixture evenly in the pie crust
• Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hrs.
• Prepare topping by stirring and bringing to a boil in a medium saucepan over high heat 1/3 cup heavy cream and butter
• Remove from the heat and immediately stir in chocolate
• Let cool to lukewarm
• Then pour the glaze over the top of the pie and spread evenly
• If desired, sprinkle with chopped peanuts (I don't)
• Refrigerate for at least 1 hour or up to 3 days
• Can accompany with whipped cream, but I think it's already rich enough! Savor each bite--yum!

Forest Potatoes

Contributed by Irene Larson, Martinez Ward

This recipe is named after a person, not a place :)

Ingredients:
1 or more cans of chili (depending on number of servings desired)
1 potato person
Cheddar cheese

Directions:

• Just heat up a can or more (figure 2 - 3 servings per can) of your favorite chili (we use vegetarian chili, but any is okay)
  
• Wash one potato per person and microwave to cook
• Meanwhile, grate cheddar cheese for topping
• When potatoes and chili are cooked, split potato down center and generously fill with chili
• Top with cheese
• EASY
• Add a salad if you want to round it out

Schaum Torte

Contributed by Andrea Politis, Concord I Ward

8 egg whites – beaten stiff, very stiff

Add to egg whites:
½ tsp cream of Tarter
1 tsp vinegar
2 cups sugar
1 tsp vanilla

• Butter well two (2) 9 inch glass pie plates
• Put whites into plates, smooth to sides
• Put in oven, 325 degrees for 10 minutes
• Reduce heat to 300 degrees for 30 minutes
• Turn off heat and let sit in oven over night
• Whip 1 carton whipping cream with sugar until stiff
• Spread over whites then top with fruit – raspberries or strawberries or peaches
• The pan needs a lot of butter so pieces can come out clean

Ribollita Soup

Contributed by Andrea Politis, Concord I Ward

Brown 5 min in soup pot:
3 Tbsp olive oil
½ white onion, chopped
2 garlic cloves

Add to onion, cook 5 min.:
2 carrots minced
2 celery, chopped

Add and bring to boil, cook 15 min.:
1 and ½ quarts chicken broth
1 can cannellini beans, drained

Add and cook 15 min.:
4 cans whole tomatoes
2 cups swiss chard
Salt and pepper to taste and 2 Tbsp Basil

Chicken Enchilada Casserole

Contributed by Andrea Politis, Concord I Ward

Brown together:
1 Tbsp Olive oil
1 medium onion, chopped
1-3 cloves of garlic

Add:
2-3 cans chicken or chicken breast, chopped
1 can diced green chilies, drained
½ carton sour cream

White sauce

Make a rue with:
2 Tbsp butter
2 Tbsp flour

Add:
2 Cups milk
4 oz cream cheese
Stir until thick and pour on top of enchiladas
Sprinkle with cheese

Put some sauce down the middle of flour tortillas and roll up and put into a greased 9 X 12 pan seam side down – cover with white sauce and yellow cheese and bake 40 minutes at 350 degrees.

Thanksgiving French Toast

Contributed by Rose McClaskey, Concord I Ward

Ingredients:

½ cup margarine
1 1/2 cups brown sugar
1 Tsp cinnamon
8-12 slices of thick bread (double layer in pan)
8-9 eggs
2 Tbsp sugar
2 Tsp vanilla
Pinch of salt
1-3/4 to 2 cups of milk (use ½ cup evaporated milk)

Pan size: 10 X 16

Make the “night before” – ALWAYS (steps 1-6)

Directions:

1. Melt margarine in pan
2. Add brown sugar and cinnamon and stir
3. Layer bread on mixture
4. Beat eggs, salt, sugar and vanilla together, then add milk
5. Pour over bread
6. Cover and place in refrigerator OVERNIGHT
7. Next morning, uncover and bake at 350 degrees for 45 min.
8. Cut into squares and place upside down on plate so melted sugar/cinnamon is on top.

Shelba’s Garden Lasagna

Contributed by Shelba Kruse

This year we had an abundance of chard and squashes in our garden, enabling me to make a lot of my favorite food: Italian!!

Ingredients:

(For vegetarian lasagna, omit sausage and add a little more cheese)
2 lb lasagna noodles, cooked and rinsed (2 packages)
1 lb sweet Italian sausage, cooked and crumbled into small pieces
2 large cans marinara sauce or home made marinara or vegetable sauce
1 large zucchini, sliced thin
1 medium onion, chopped and sautéed until soft (mix sausage in with the onion and set aside)
1 large yellow squash, sliced thin
2 cloves garlic (or equivalent dried or powdered)
1 large container cottage cheese or ricotta cheese
1 bunch swiss chard, washed and torn into small pieces
1 tablespoon or more Italian herbs (to your taste)
1 tsp. dried basil
Salt and pepper to taste
1 tablespoon or more parsley
(Add all spices to the marinara sauce. Yes, these spices plus the ones in the sauce.)
1 lb mozzarella or mixed cheeses, shredded

Directions:

• Spray lasagna pan with vegetable or olive oil spray
• Place one layer of lasagna noodles on bottom
• Add ¼ of the marinara sauce, then lay zucchini slices next to each other to form a layer, spread chard over the top, then place some crumbled sausage and onion on top of the chard; then a layer of cottage or ricotta cheese
• Place a new layer of lasagna noodles on top, this time placing them in the pan crossways from the previous layer (Example: The first layer was placed horizontally in the pan. This layer should be placed vertically in the pan, cutting the noodles to fit as needed.)
• Repeat the layer as above, this time adding the mozzarella or mixed cheese
• Place a third layer as above (with cheese), placing the noodles horizontally before adding fillings
• On the fourth layer, keep only enough marinara sauce and cheese to top. Sprinkle with parsley
• Heat oven to 350
• Spray vegetable or olive oil spray on the underside of a piece of aluminum foil cut to fit over the top of the lasagna pan to keep from sticking
• Place foil on top and place lasagna on a large jelly roll pan or cookie sheet with sides (in case the lasagna boils over)
• Cook lasagna for 45 to 60 minutes, until removing foil for the last 10 minutes to evaporate all juices and avoid a too juicy dish
• Remove when cooked and allow to sit for 5 or more minutes before serving with garlic bread and salad (and maybe frittata)

Ann’s Beans

Great with summer barbeques

Contributed by Ann Freitas and Shelba Kruse

As the fourth of five girls, I was heavily influenced by my older sisters--especially my next older sister, Ann. She is eight years older than me, but I remember vividly many experiences we had together in those early years. We were close even as we grew older, and I looked up to her as being graceful and composed, very pretty, and a great cook. I was very sad when, at the age of 59, Ann went home to Father in Heaven after struggling with lung and brain cancer for more than two years. I miss her still, but I honor her as often as I can by preparing and serving this wonderful recipe, especially at family reunions. It makes us feel like she is with us still.

Ingredients:

1 lb ground beef, cooked and drained
1 lb cooked bacon, torn into pieces
1 medium onion, chopped and sautéed until soft
½ cup catsup
½ cup barbeque sauce
¼ cup molasses
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 tablespoon Italian herbs
2 cans each pinto, white, pork and beans, western style, cannellini or other beans, (equaling 6 cans of beans total)
Salt and pepper to taste

Directions:

• Cook beef and bacon and set aside, saving a little grease to cook onion in
• Cook onion, and drain any remaining grease
• Heat oven to 350 degrees
• In a large (pan sprayed) casserole, place beans (drain liquid from cans before dumping beans in casserole) and mix around
• Add spices, salt and pepper, then mix in wet ingredients and meats
• Gently stir to mix all ingredients together.
• Bake in over 40 to 50 minutes until very hot
• Serve hot or cool with beef, ham or pork

Split Pea Soup

Contributed by Lou Ann Davis, Pleasant Hill 2nd Ward

Ingredients:

3 quarts water
2 tsp. salt
1 pkg. split peas
1 cup diced onions
1 cup diced celery
2 cups diced potatoes or dried potatoes
1 lb. fresh ground sausage

Directions:

• In saucepan, combine water, salt, split peas, onions, celery and potatoes
• Bring to a boil, then reduce heat to a low simmer
• Roll sausage into balls then roll in flour (makes 36 to 44 balls)
• Add to sausage balls to soup and cook until split peas are done