Grand Canyon (serve with root beer floats)

Contributed by Jackie Hein, Concord I Ward

Very good! Great for a crowd.

Ingredients:

Rice
Refried Beans
Hamburger (cooked with taco seasoning stirred in)
Corn chips
Cheese
Diced tomatoes
Onions
Lettuce
Olives
Salsa
Guacamole
Sour Cream

Directions:

• Rice, beans and hamburger need to be warmed up
• Set on table in order - starting w/rice
• Put each item on top of the other

Turkey and Broccoli Casserole

Contributed by Jackie Hein, Concord I Ward

This is really GOOD!

Ingredients:

3 cups diced turkey
1 can cream of mushroom soup or cream of chicken soup
1 cup sour cream
1/2 cube cream cheese
1 bag frozen broccoli
Milk if needed
Salt and pepper to taste

Directions:

• Mix and top with cheese
• Bake at 350 for 30 to 60 minutes

Helpful tips from the cook:

"When I made it as I was mixing it I decided to put all the sour cream in (which was 2 cups); the whole cube of cream cheese; and another can of cream of chicken soup. I mixed all this together with the chicken and I did add a little milk as it seemed too dry. I added the frozen broccoli and put in large 9 X 13 pan and topped with cheese. Really good. I didn't want to waste the leftover sour cream and cream cheese was the reason that I added the rest. I also use chicken - if I double the recipe I still only use 3 cups chicken. I 4X times the recipe and use about 7 cups chicken. Use the amount you want but it seemed to be too much meat while mixing."

Bacon Stuffed Burgers

Contributed by Jackie Hein, Concord I Ward

Ingredients:

1/4 lb. bacon, cooked and crumbled
1 Cup shredded cheddar cheese
2 Tbs. sliced green onions
1/3 c. ketchup
1 lb. ground beef
4 hamburger buns

Directions:

• Combine 1st 4 ingredients and mix well
• Set aside
• Make 8 thin hamburger patties
• Place equal portions bacon mixture in center of four patties
• Top with remaining patties and pinch edges together
• Grill or broil 6 inches from heat source, 5 - 10 mins. on each side to desired doneness
• Serve on buns with or without the usual hamburger makings
• Makes 4

Tri-Color Orzo

Contributed by Kelly Tillberg

Ingredients:

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cups fresh arugula (about 3 ounces)
1 cup crumbled ricotta salata cheese (or feta cheese)
1 cup dried cherries
24 fresh basil leaves, torn
1/2 cup toasted pine nuts
5 tablespoons lemon juice
2 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper

Directions:

• Bring a large pot of salted water to a boil over high heat
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
• Drain pasta and put the pasta on a large cookie sheet
• Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool
• Once the orzo is cool, transfer to a large serving bowl
• Add the remaining ingredients and toss gently to combine
• Serve

Pork Chops with Raspberry Sauce

Contributed by Kelly Tillberg

Ingredients:

1 teaspoon dried thyme, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry or blackberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar or balsamic vinegar
4 sprigs fresh thyme (optional)

Directions:

• Preheat oven to 200 degrees F (95 degrees C)
• In a small bowl, combine crushed thyme, sage, salt, and pepper
• Rub evenly over pork chops
• Melt butter and olive oil in a nonstick skillet
• Cook pork chops for 4 to 5 minutes on each side, turning once
• Remove from skillet and keep warm in preheated oven
• In the skillet, combine raspberry jam, orange juice, and vinegar
• Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools)
• Spoon sauce in a pool onto a serving plate, and top with pork chops
• Garnish with sprigs of thyme, if desired

Grilled Chicken with Brie and Spinach Salad

Contributed by Kelly Tillberg

Ingredients:

Non-stick cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
8 slices Brie cheese, about 1/2-inch thick
2 tablespoons olive oil
4 shallots, chopped
4 tablespoons vinegar
4 tablespoons honey
6 cups fresh baby spinach leaves
8 slices bacon, cooked

Directions:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat
• Season both sides of chicken with salt, black pepper, and garlic and herb seasoning
• Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through
• One minute prior to removing chicken breast, place 2 slices of Brie on top of each piece of chicken
• Remove from grill cover with foil and let sit for 5 minutes before serving
• Meanwhile, heat a small skillet over medium heat
• Add olive oil and chopped shallots to the pan and saute
• In a small bowl, combine vinegar, honey and salt and pepper (to taste)
• Add honey mixture to the skillet and stir to combine
• Pour ¾ of the warm vinaigrette over the spinach and toss to coat
• Transfer to serving platter
• Crumble the bacon strips over the dressed salad and place chicken on top
• Drizzle remaining vinaigrette over the chicken

Chicken or Steak with Balsamic BBQ Sauce

Contributed by Kelly Tillberg

4 pieces chicken (any combination of pieces) OR 4 pieces of New York strip OR Club strip steak
Salt and freshly ground pepper

Ingredients for the balsamic BBQ sauce:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:

• Combine all BBQ sauce ingredients in a small saucepan and stir until all ingredients are incorporated and the mixture is smooth
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes
• Place a grill pan over medium heat or preheat a gas or charcoal grill
• Season the meat of choice with salt and pepper
• Lightly coat with some of the BBQ sauce using a pastry brush
• Place the meat on the grill
• Place the remaining BBQ sauce (still in the small saucepan) over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks

Cooking times:

• Cook chicken about 8 minutes per side
• Cook steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature: 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side)
• Continually brush the meat with BBQ sauce every few minutes
• Remove the meat from the grill and let rest for at least 5 minutes

Serve with the heated BBQ sauce alongside

ALTERNATE: Chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Chicken Bowl

Contributed by Gaye Fletcher

I call this recipe "Chicken Bowl" but change the ingredients a little and the name can change too.

First pick out a bowl that is about the size of meal you want to eat.

1. Crush enough wheat thins to cover the bottom of your bowl
2. Cut up enough chicken to cover the bottom (using your appetite to figure out what to put into the bowl)
3. Dice raw tomatoes, enough to cover the chicken
4. Dice or grate cheese of your choice, enough to cover the last layer in your bowl
5. Add any seasonings you desire (I like salt so I use soy sauce, to taste of course)
6. Microwave until the cheese is melted (about one minute or so)
7. Sit down and enjoy a fast and easy meal that is really tasty and healthy!!

NOTE: Use your imagination and add any ingredients that you would like to have in your meal. Depending on the size of your microwave, you can make as many as you want at once.

Turkey Brunswick Stew

Contributed by Heidi Copa, Pleasant Hill 2nd Ward

From a Pilgrims' recipe (in which they used rabbit) served in Williamsburg, Virginia, my alma mater being the College of William and Mary

• Simmer your turkey carcass after Thanksgiving for several hours, until meat falls off bones.
• Discard bones and skin and other undesirables.
• To skim the fat off the liquid, use a skimming device now, or chill the soup now and pick off the fat, or remove the fat after the soup is all assembled and cooked and chilled later.
• Another method is to just pull the turkey meat off the bones and toss it into canned chicken broth.
• Now you need vegetables of five colors: white onions, green beans or okra, carrots, corn, canned peeled tomatoes (I use diced).
• The amount depends on how much you want to make! I tend to make a huge pot and freeze some soup, so I may use 15 cans of corn, beans, tomatoes, and broth, plus fresh sliced carrots and onions. Add several bay leaves, salt, pepper, some of your favorite soup spices like Mrs. Dash, and some tomato sauce to add a little thickener. Simmer all this together...the longer the better...all day is great...nice crock pot soup.

Or if you have a spare rabbit...

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

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.

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)

Simple Spaghetti

Contributed by Shelba Kruse, Pleasant Hill 2nd Ward

Serves 6

Ingredients:

1/2 lb ground beef
1/2 C. chopped onion
1 6 oz can of tomato paste
3 6 oz cans water (can use tomato paste can)
1 t. dry basil
2 T. flour
1/2 t. marjoram
1/4 t. oregano
1/4 t. thyme
1 T. parsley
2 T. sugar
1/2 t. salt
pepper to taste
1 small can chopped olives
chopped carrots
chopped zucchini
chopped spinach
red pepper flakes (sparingly)
1 lb. spaghetti

Directions:

• Fry ground beef and onion together
• In a medium sauce pan, mix tomato paste and water
• Heat thoroughly
• Add all spices and boil
• Remove small amount of sauce and mix with flour
• Mix back in with large sauce mixture until sauce thickens
• Heat sauce on low and add meat and onion mixture
• Cook until all ingredients are soft
• Meanwhile, boil water and cook spaghetti
• Drain and then mix with sauce
• Serve with parmesan cheese

Meesha

Contributed by Gaye Fletcher

Ingredients:

1 lb. ground beef
1 head cut up cabbage
1 chopped onion
1 or 2 eggs
Boullion cubes (tot taste)
1/2 C. or more white rice

Directions:

• Mix beef, rice, egg(s), and seasonings and shape into balls
• Salt and pepper to taste
• Heat a large pot of water and add cabbage and boullion cubes
• Carefully add the meat balls
• Boil until the cabbage is tender, then simmer on low until you are ready to eat

Beef Enchilada Casserole

Contributed by Corynn Medsker

Ingredients:

1 package corn or flour tortillas
1 can enchilada Sauce
1 1/2 lbs. ground beef
taco spice packet
1 can re-fried beans
1 small can sliced black olives
2 cups grated cheddar cheese
jalapenos, optional

Directions:

• Brown ground beef with taco spice
• In greased 8x8 cake pan, pour enough enchilada sauce to cover bottom
• Lay 1/2 of the corn tortillas in bottom (they can overlap)
• Spread warm beans (a little water helps) on tortillas
• Add the ground beef on top, then 1/2 of the olives and 1/2 of the cheese
• Put the rest of the tortillas on top
• Cover with the rest of the sauce, then the rest of the cheese, then the rest of the olives
• You can mix the jalapenos with the ground beef, or sprinkle them on top, if desired
• Bake at 350F for 20-30 minutes, until bubbly.

One-Dish Chicken Bake

Contributed by Lori Brown, Martinez Ward

Another college favorite. Very easy and good for last minute guests.

Ingredients:

1 pkg (6 oz) Stuffing mix for chicken
4 boneless, skinless, chicken breast
1 can (10-11 oz) condensed cream of mushroom soup
1/3 cup of milk or sour cream

Directions:

• Stir stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 cups HOT water and 1/4 margarine, cut up, just until moistened: set aside
• Place chicken in a 12x8 baking dish. Mix soup and milk and pour over chicken. Top with stuffing that was set aside.
• Bake at 375 for 35-40 minutes or until chicken is cooked through. (Can put foil on top if stuffing is getting too brown, until chicken is done.)

Tangy BBQ Ribs for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

Will disappear quickly.

Ingredients:

2 lbs. boneless ribs (pork or beef)
3/4 c. vinegar
1/2 c. ketchup
2 T sugar
2 T Worcestershire sauce
Clove of garlic (or a bit of garlic powder)
1 t. ground mustard (or squirt of the regular stuff)
1 t. paprika
1/2 t. salt
1/8 t. pepper

Directions:

• Brown ribs in oil
• Place in crock pot
• Mix all other ingredients and pour over ribs
• Cook on low 6-8 hours
• Serve with rice

Tangy Pork Chops for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

A good one to toss in the slow cooker and forget about for the day.

Ingredients:

4-6 boneless pork chops, 1/2" thick
1/2 t. salt
1/8 t. pepper
2 medium onions, sliced
2 celery ribs, chopped
1 large green pepper, chopped
1 can (14.5 oz) chopped tomatoes

Sauce Ingredients:
1/2 c. ketchup
2 T cider vinegar
2 T brown sugar
2 T Worcestershire sauce
1 T lemon juice
1 beef bouillon cube

Directions:

• Place chops in crock pot
• Sprinkle with salt and pepper
• Add veggies over chops
• Combine sauce ingredients and pour over meat and veggies
• Cover and cook on low 5-6 hours
• Mix 2 T cornstarch and 2 T water until smooth and stir into sauce in crock pot
• Cook on high for 30 minutes until thickened
• Serve over rice

Chicken and Dumpling Casserole

Contributed by Charisse Stephens, Hilltop Second Ward

Dumpling Ingredients:

2 c. flour

1 Tbsp baking powder

3/4 tsp salt

1/4 c shortening

1 c. milk

Ingredients:

1/2 c. butter

1/2 c. onion

1/2 c. celery
1/2 c. flour

2 tsp sugar

1 tsp salt

1/2 tsp pepper

1 tsp basil

4 c. chicken broth
10 oz. package frozen peas

4 c. cubed chicken

Dumpling Directions:

• Combine flour, baking powder and salt
• Cut in shortening
• Add milk and mix well
• Drop by spoonfuls onto casserole before baking.

Directions:

• Sauté butter, onion and celery until veggies are tender
• Add flour, sugar, salt, pepper, basil, and chicken broth
• Bring to a boil
• Reduce heat and add package frozen peas and cubed chicken
• Pour into greased 9x13 pan
• Spoon dumplings on top
• Bake at 350 for 30 min

Chicken Enchilada Casserole

Contributed by Sara Traverso

Ingredients:

Boneless chicken
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 1/2-2 soup cans of milk
1 large onion chopped
1 can of olives chopped coarsely
1 large can of Ortega green chiles
Optional 1 can of diced jalapeno peppers
Grated cheddar cheese
1-2 packages of corn tortillas cut into quarters

Directions:

• Combine chicken, soups, milk, chopped onions, olives, and chiles in a large bowl.
• Spray baking dish with Pam
• Coat bottom of pan with a small amount of mixture, then place quartered tortillas in dish, the mixture, grated cheese, then repeat
• The top layer should be covered with cheddar and a bit of mixture.
• Bake covered at 350 degrees for approx. 1 hr until casserole is bubbly
• Remove foil and turn on the broiler and let the top brown