Chinese Sundae

Contributed by Jackie Hein, Concord I Ward

This is a layered meal. Rice and gravy need to be warmed up. Can serve with rolls, ice cream and cookies.

1. Rice
2. Chicken / Turkey
3. Chow Mein Noodles
4. Gravy
5. Cheese
6. Onions
7. Celery
8. Tomato
9. Gravy
10. Coconut
11. Pineapple
12. Almonds
13. Cherry

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."

Almond Gobbler

Contributed by Jackie Hein, Concord I Ward

Ingredients:

1 cup shredded cheddar cheese
1 Tbs. flour
1 cup slivered almonds
3 cups cooked, chopped turkey
1 1/2 cups chopped celery
1 Tbs. lemon juice
1 cup mayonnaise
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
pastry for 2 - 9 inch pies

Directions:

• Toss cheese in flour
• Combine 3/4 cup cheese, 1/2 cup almonds, and remaining ingredients except pastry
• Roll pastry into a 15 inch square
• Fit pastry into an 11 3/4 X 7 1/2 inch baking dish
• Trim to 1 inch beyond edge
• Flute the edge
• Fill with turkey mixture
• Top with remaining cheese and almonds
• Bake at 400 for 30 to 35 minutes
• Garnish with lemon twists and parsley 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 Noodle Soup

Contributed by Kelly Tillberg

Ingredients for chicken stock:

1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Ingredients for soup:

2 cups sliced carrots

2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, (optional)
3/4 cup heavy cream, (optional)
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Directions for the soup stock:

• Add all ingredients to a soup pot
• Cook until chicken is tender, about 35 to 45 minutes
• Remove chicken from pot and set aside to cool
• Remove and discard bay leaves and onion (You should have approximately 3 quarts of stock)
• When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage
• Set chicken aside

Directions for the soup:

• Bring stock back to a boil, add carrots, and cook for 3 minutes
• Add celery and continue to cook for 5 to 10 minutes
• Add egg noodles and cook according to directions on package
• When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary
• Add Parmesan and cream (optional)
• Cook for another 2 minutes
• Adjust seasoning, if needed, by adding seasoning salt and pepper
• Enjoy along with a nice hot crusty loaf of French bread!

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...

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.

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.)

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

Chicken Fried Rice

Contributed by Tara Taylor, Concord 1st Ward

Ingredients:

1 cup diced cooked chicken
1 Tbsp soy sauce
1 cup uncooked rice
1/2 tsp salt
1/4 cup oil
2 1/2 cups chicken broth
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup thinly sliced celery
2 slightly beaten eggs
1 cup finely shredded lettuce

Directions:

• Combine chicken, soy sauce and salt
• Cook rice in hot oil over medium heat until golden brown
• Reduce heat, add chicken mixture to rice and add broth
• Simmer, covered for 20-25 minutes
• Remove cover the last few minutes and stir in onion, green pepper and celery
• Cook uncovered over medium heat until liquid is absorbed
• Push rice mixture to sides, add eggs in middle and cook until almost set, then blend into rice
• Stir in lettuce and serve with soy sauce

Layered Enchilada Pie

Contributed by Susan Berg, Pleasant Hill 2nd Ward

This is a recipe from Sunset magazine Sept. 1955. My mother served it as I was growing up and I cook it now. I will include some variations I have used through the years, but not many. It is a great recipe and was 50 plus years ago.

Serves 6

Ingredients:

1 pound ground beef
1 onion chopped
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon chili powder
1-8 oz. can tomato sauce
6 tortillas, spread with butter
1-4 1/2 oz can chopped ripe olives
1 1/2 cups grated sharp cheddar cheese
1 cup water

Directions:

• Brown ground beef and onion; add seasonings and tomato sauce
• In a casserole dish, alternate layers of buttered tortillas, meat sauce, olives and cheese
• Add water, cover and bake at 400 for 20 minutes
• To serve, cut into wedges with a sharp knife (use a pie server to remove each serving)

Susan's variations:

• Can use flour tortillas if you prefer, but corn tortillas are more solid and work better
• Can substitute chicken for the beef
• Different cheeses can be used
• Mushrooms added is good too

Chicken Enchiladas

Contributed by Cara Traverso, Richmond 3rd Singles Branch

Ingredients:

6-8 chicken breasts boneless and skinless
1 large or two small containers of sour cream
3 cans of cream of chicken soup
1 lg. onion diced
3 cans of diced green chile
2-3 lbs of shredded cheddar cheese (or a mixture of cheeses)
Large package of flour tortillas (I use whatever size is going to fit the pan I'm going to bake in)

Directions:

• Boil the chicken breasts until done
• Dice chicken into bite size pieces and set aside to cool (retain the chicken broth for making soup later)
• In a large mixing bowl combine sour cream, chicken soup, onion and chile
• Place several tablespoons of the mixture on a tortilla and fold in thirds
• Place seam side down in a pan that has been sprayed with non-stick cooking spray
• Top with shredded cheese
• Bake at 400 for 20-30 minutes, until cheese is melted

Helpful hints:

• This recipe makes a large amount of enchiladas, althought the size tortilla you use will determine how many you will have
• I use a half/steam table tray or a 15x9 inch casserole dish. If I'm making this to give away I use the throw away baking pans 13x9.
• This can be partially cooked then frozen, for gifts, or Fast Sunday.

Teriyaki Chicken and Rice

Contributed by Sharyne Miller, Hilltop 1st Ward

Ingredients:

1 chicken breast

Sweet and sour sauce
Soy sauce

Lemon juice
4 bay leaves

2 chicken bouillon cubes
1 cup cooked white rice (prepared as you normally would)

Directions:

• Wash and clean chicken breast
• Place chicken in a medium size pot
• Cover top of chicken with sweet and sour sauce
• Fill with water
• Add soy sauce until liquid is the consistency of broth or tea
• Add bouillon cubes, bay leaves and a squirt of lemon juice
• Boil for 45 minutes
• When done, cut into pieces, place over cooked rice and serve

Spicy Turkey Wrapped in Lettuce Leaves

Contributed by Heidi Botts, Pleasant Hill 2nd Ward

Serves 4 as an appetizer or 2 as a main dish

Ingredients:

2 medium-sized heads of iceberg lettuce
1-2 tsp vegetable oil (I use sesame oil)
1 red chili pepper (fresh or dried)
4 garlic cloves, chopped
1 lb lean ground turkey (or chicken or beef)
1 Tbsp fish sauce or oyster sauce (or to taste)
1 bunch green onions, trimmed and thinly sliced
1 tsp sugar (or to taste)
Zest and juice of 1 lime
4 Tbsp chopped cilantro

Condiments for serving:

1 lime, cut into wedges
Sriracha or Tabasco sauce
Hoisin sauce

Directions:

• Remove the lettuce leaves, stopping when the leaves get smallis
• Place all the large leaves in a sink of very, very cold water (a handful of ice cubes helps--this crisps up the lettuce leaves)
• While the leaves are crisping, heat the oil in a wok
• Add the chili and garlic to hot oil and stir-fry for a moment or two
• Add the meat to the wok, stirring and browning it, breaking it up into small bits
• Season mixture in wok with fish sauce, then remove from the heat
• Toss in the onions, sugar, lime zest and juice, stirring to combine
• Stir in the cilantro
• Drain the lettuce leaves, blot with a paper towel, and arrange on a platter
• Spoon the hot mixture into a serving bowl
• Place bowls of fresh herbs, lime wedges and Hoisin sauce on the table along with the hot sauce
• Serve

Chicken or Shrimp Fried Rice

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Serves 8 people

Ingredients:

2 cups steamed rice
½ tablespoon of ground garlic
1/3 cup of sliced yellow onion
4 tablespoons of vegetables oil
2 eggs
2 cups of chicken or shrimp
1 tablespoon of sugar
2 tablespoons of oyster sauce
1 teaspoon of Thai seasoning garden mountain sauce
1/3 cup of carrots and peas
2 tablespoons of ketchup
Black pepper

Directions:

• Cook two cups of steamed rice
• In large skillet or frying pan, pour the vegetable oil in to coat the pan and cook the 2 eggs
• After the eggs are cooked, add onion, garlic, and the chosen meat
• Add the steamed rice and sugar
• Add a little bit of black pepper and Thai seasoning garden mountain sauce
• Add carrots and peas
• For coloring, add ketchup
• Add more seasoning to taste

Chicken, Pork, or Beef Bail

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Serves 4-6

Ingredients:

3 cups of sliced meat
1 cup of sliced yellow onion
1 teaspoon of ground garlic
3 tablespoons of vegetable oil
1 tablespoon Thai seasoning garden mountain sauce 
1 tablespoon sweet black soy sauce
1 teaspoon of black pepper
1 tablespoon of sugar
2 tablespoons of oyster sauce
3 cups of sliced bell pepper
2 cups water
Thai basil leaves

Directions:

• Heat vegetable oil in frying pan
• Add garlic, onion, and the chosen meat
• Add Thai seasoning garden mountain sauce, sweet black soy sauce, black pepper, sugar, oyster sauce, and sliced bell pepper
• Stir
• Add two cups of water
• After everything is cooked, add Thai basil leaves
• Add more seasoning to taste
• Serve with rice

Red Curry Chicken

Contributed by Boonpanh Boonthavee, Richmond 2nd Ward

Makes 8-10 servings

Ingredients:

1 pound chicken
4 potatoes
3 Thai eggplants
3 carrots
1 cup baby bamboo shoots
1 cup Chinese long string beans
yellow onion
1-19 oz can of coconut milk
3 cloves of garlic
3 tablespoon red curry paste (Mae Ploy)
4 tablespoon sugar
1 cup basil (optional)
1 tablespoon salt
4 cups of water

Directions:

• Heat pot and add 4 tablespoons of coconut milk
• Once milk is heated, add garlic and stir with a spoon for 2 minutes
• Add chicken, red curry paste, salt, and sugar
• Stir all together for 3 minutes
• After 3 minutes, add the rest of the coconut milk
• Add 4 cups of water to pot and wait until water boils
• Once mixture boils, add carrots and bamboo
• Let carrots cook and then add potatoes and onion
• Allow potatoes and onion to cook for 5 minutes
• Then add egg plant and string beans
• Boil until all ingredients are fully cooked
• Turn off heat and add basil
• Serve over rice

Note: Add more curry paste to increase spiciness to your desired taste