Ultimate Garlic Bread

Contributed by Barbara Parker

Ingredients:

1-12 oz loaf French bread
12 tablespoons butter, room temperature
4 cloves garlic, minced
¼ cup finely chopped fresh parsley
½ teaspoon coarsely ground black pepper

Directions:

• Preheat grill or broiler to med-high
• Cut bread on a sharp diagonal into ½ inch slices
• Arrange on baking sheet
• In a bowl, mix together butter, garlic, parsley and pepper
• Spread onto both sides of the bread slices
• Grill until golden brown on both sides, 1-3 minutes per side
• Be sure you watch the bread it will burn quickly
• Serve at once

Honey-Roasted Red Potatoes

Contributed by Kelly Tillberg

Ingredients:

2 pounds red potatoes, quartered
5 tablespoons diced onion
6 tablespoons butter, melted
3 tablespoons honey
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 tablespoon of parsley
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

• Preheat oven to 375 degrees F (190 degrees C)
• Lightly coat an 11x7 inch baking dish with nonstick cooking spray
• Place potatoes in a single layer in prepared dish, and top with onion
• In a small bowl, mix all the dry ingredients together then add the wet ingredients
• Drizzle mixture over potatoes and onion
• Top with parsley
• Cover with foil
• Bake for 40 minutes, stirring every 15 minutes
• Remove foil and cook an additional 20 minutes or until a fork slides in easily
• Broil for 5 to 10 minutes
• Let sit for 5 minutes or so before serving

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

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

German Potato Salad

Contributed by Charisse Stephens, Hilltop Second Ward

My sister married into a very German family, and this recipe comes from her husband's very German grandmother!

Ingredients:
Large pan of peeled potatoes

1 lb. bacon

3 large onions

1/2-3/4 cup vinegar

1/2 cup sugar

Directions:

• Boil large pan of peeled potatoes until still slightly firm.
• Cut bacon into small pieces and brown.
• Remove from pan.
• Pour out most of the grease and brown 3 lg. diced onions.
• Remove from pan.
• Pour 1/2 - 3/4 c. vinegar and 1/2 c. sugar into pan.
• Warm.
• Add sliced cooked potatoes, bacon, and onions to hot vinegar mixture.
• Stir together.
• Let simmer on very low for a while. Serve warm.

Potato & Onion Chowder

Contributed by Tara Taylor, Concord 1st Ward

Makes about 4-5 servings

Ingredients:

1 cup diced onions
1/2 cup finely chopped celery
2 Tbsp butter
1 can (about 14oz) condensed chicken broth
1 tsp. salt
Dash of pepper
2 cups cubed potatoes (I usually put in a little more, whatever 2 large potatoes give me)
1 1/2 cup milk
1/2 cup light cream
1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)

Directions:

• Saute onions & celery in butter until transparent, but not browned
• Add chicken broth, salt, pepper, and potatoes
• Cover and bring to boil
• Reduce heat and boil gently until potatoes are tender, about 20 minutes
• Add milk, light cream, and parsley
• Heat thoroughly
• Serve

Fantastic Figs

Contributed by Darlene White, Pleasant Hill 2nd Ward

This recipe is from my daughter, Jenneise, in Portland, Oregon. It sounds great to me!

Ingredients:

fresh figs
bacon to wrap the figs
pecan pieces
feta cheese

Directions:

• Cook bacon not quite crispy
• Drain and cool
• Set aside
• Cut figs in half lengthwise
• With small melon baller, scoop out small amount of seeds
• Put pecan pieces in hole of fig
• Cover with feta cheese
• Wrap with bacon and secure with tooth picks
• Broil or bake at 350 degrees for 6 to 8 minutes (watch do not overcook)

Mushrooms in Sour Cream

Contributed by Melissa Miklich, Richmond 3rd Ward

Ingredients:

1 pound mushroom, washed
4 scallions, washed and chopped
1/2 cup butter
1 tablespoon flour
Salt and black pepper, to taste
1 carton sour cream
1 carton heavy cream
1/4 cup cheese, grated

Directions:

• Cook the mushrooms with the scallions in half the butter
• Stir 1 tablespoon of butter into the flour and add to the mushroom
• When the mixture has thickened, season it with salt and pepper and stir in the sour cream and heavy cream
• Preheat the oven to 350F
• Place the mushroom mixture in an oven proof dish, sprinkle with cheese and the rest of the butter in flakes and brown for 20-25 minutes

Mushrooms in Sour Cream

Contributed by Melissa Miklich, Richmond 3rd Ward

Ingredients:

1 pound mushroom, washed
4 scallions, washed and chopped
1/2 cup butter
1 tablespoon flour
salt and black pepper, to taste
1 carton sour cream
1 carton heavy cream
1/4 cup cheese, grated

Directions:

• Cook the mushrooms with the scallions in half the butter
• Stir 1 tablespoon of butter into the flour and add to the mushroom
• When the mixture has thickened, season it with salt and pepper and stir in the sour cream and heavy cream
• Preheat the oven to 350F
• Place the mushroom mixture in an oven proof dish
• Sprinkle with cheese and the rest of the butter in flakes
• Bake and brown for 20-25 minutes.

Corn Casserole

Contributed by Darlene White, Pleasant Hill 2nd Ward

This is a fairly recent addition to our traditional holiday dinners

Ingredients:

1-8 1/2 oz pkg. corn muffin mix
1- 16 oz can whole kernel corn
1- 16 oz can creamed corn
1- 8 oz container sour cream
2 large eggs, fork beaten
1 stick of butter or margarine, melted

1 small green pepper, chopped (optional)
1 small can jalapeno peppers or salsa (optional)

Directions:

• One at a time, combine all ingredients in a 1 1/2 quart casserole dish
• Bake at 350 degrees for 35 or 45 minutes

Mashed Sweet Potatoes

Contributed by Darlene White, Pleasant Hill 2nd Ward

Serves 8

Ingredients:

3 lbs. sweet potatoes, peeled and cut into chunks
½ stick butter
½ banana, sliced
Zest and juice of one orange
1 cup chicken broth
½ cup brown sugar
½ tsp nutmeg
Salt and freshly ground pepper

Directions:

• Boil potatoes until tender
• Drain
• Return the pot to the stove top
• Cook banana slices for 5 minutes
• Add the juice of one orange to the pot (reserve the zest)
• Allow the juice to cook down for one minute
• Add potatoes to the pot with sugar and broth
• Mash until well combined
• Season with nutmeg, salt, pepper, and orange zest to taste
• Mash to combine spices and serve

Calico Beans

Contributed by Heidi Botts, Pleasant Hill 2nd Ward

Serves 15-20

Ingredients:

2-16 oz. cans pork and beans
2-16 oz. cans baby butter beans
2-16 oz. cans lima beans
1-16 oz. can pinto beans
1-16 oz. can red kidney beans
1-16 oz. can black beans

1 lb. chopped bacon
1 1/2 lbs. hamburger
1/2 cup each sautéed onion and green pepper

1 cup brown sugar
1 cup catsup
1 Tbsp mustard
1 tsp Worcestershire sauce

Directions:

• Drain all liquid from canned products except from the pork and beans and combine
• Add bacon, hamburger, sauteed onion and green pepper
• Mix in brown sugar, catsup, mustard and Worcestershire sauce
• Bake at 325 for 45 minutes

Peanut Salad Dressing

Contributed by Bounthiang Chandarasane, Richmond 2nd Ward

Ingredients:

3 large heads of pickled garlic (in glass jar)
1 Tablespoon roasted peanuts (unsalted)
2 Tablespoons oil
2 teaspoons minced garlic
4 hard boiled egg yolks
2 1/2 Tablespoons sugar
1 teaspoon salt
5 Tablespoons vinegar
1 Tablespoon brine from pickled garlic

Directions:

• Peel off the hard skin of pickled garlic and thinly slice then blend in the blender
• Heat a pan over medium heat and add oil
• When oil is hot, add the minced garlic
• Stir-fry until lightly brown (not burned)
• Add the browned garlic with the oil to the blender along with the hard-boiled egg yolks, sugar, salt, vinegar, peanuts and brine from the pickled garlic
• Blend until the mixture becomes thick and creamy
• Serve in a separate bowl

Mexican Guacamole

Contributed by Isabel Avalos, Richmond 1st Ward

Ingredients:

4 avocados
6 green tomatoes
5 serrano chiles
1 clove garlic
¼ cup onion
¼ cup water
salt
cilantro

Directions:

• Wash the green tomatoes, chiles, cilantro, garlic, and onions
• Blend together all ingredients with water
• If mixture is too thick then add some more water (but not much)
• Add salt
• Serve and enjoy!

Mexican Red Rice

Contributed by Isabel Avalos, Richmond 1st Ward

Ingredients:

1 cup rice
2 Tbsp oil
2 tomatoes
½ Onions
2 cloves of garlic
1 cup water
Salt (to taste)

Directions:

• Wash the rice and let it dry for about 10 minutes
• While rice is drying, combine tomatoes, onions, and garlic with 1 cup of water to make salsa
• In a large pot over high heat, heat oil and rice stirring constantly until the color of the rice changes to translucent (almost clear)
• Put salsa over the rice
• Cover the pot, and reduce heat to low
• Simmer until water evaporates
• Serve and enjoy!

Rice-a-Roni Appetizer

Contributed by Anne-Marie Farr, Martinez Ward

Ingredients:

1 box chicken Rice-a-Roni

1 small can diced green chilies

1 medium jar sour cream

2 cups Monterey Jack cheese (shredded)

1 bag tortilla chips

Directions:

• Cook chicken Rice-a-Roni per directions on box
• Add canned diced green chilies
• Add sour cream
• Add Monterey Jack cheese
• Mix together
• Serve with tortilla chips

Helpful Hints:

• Put in a small crock pot to keep warm at a gathering or serve in a microwave safe bowl

Pineapple and Cottage Cheese Salad

Contributed by Connie Lumsden, Martinez Ward

I make this for Thanksgiving and Christmas dinners.

Ingredients:

1 pkg. lime Jello

1 cup hot water
1/2 cup salad dressing or mayonnaise
1 cup crushed pineapple
1/2 light cream or canned milk
1/2 cup nuts (optional)
1 cup cottage cheese

Directions:

• Mix Jello and water, cool
• Add light cream or canned milk
• Add salad dressing/mayo, crushed pineapple, nuts and cottage cheese
• Chill until firm

Helpful Hints:

• I always double the recipe because I can use up the pineapple and cottage cheese. It will fill up the Tupperware Jello mold with a little left over. I put it in the cottage cheese container for me to have the next day.

Green Salad with Almonds and Orange Dressing

Contributed by Tyra Hamrick, Martinez Ward

Salad Ingredients:

1 large head of leaf lettuce (washed, dried and chilled)
1 medium Bermuda onion (sliced into rings)
2 oranges (peeled and thinly sliced) OR 1-11 oz can mandarin oranges (drained)
1 small jicama (peeled and cut into julienne strips)
4 oz sliced almonds
3 tablespoons sugar

Orange Dressing Ingredients:

½ teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons red wine vinegar
½ cup vegetable oil
2 tablespoons sugar
1 tablespoon Good Seasons dry Italian dressing mix

Directions:

• Place first 4 salad ingredients in a salad bowl; chill
• In a small skillet, sprinkle 3 tablespoons sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved (they brown quickly; do not burn)
• Place almonds in a small bowl and allow to cool
• Mix dressing in a shaker jar; chill
• Pour salad dressing over chilled salad and sprinkle sugared almonds over all
• Toss and serve

Tropical Slaw

Contributed by Darlene White, Pleasant Hill 2nd Ward

Yields 20 servings

Ingredients:

1-20 oz can pineapple tidbits
1 Tbsp lemon juice
1 medium firm banana (sliced)
3 cups shredded cabbage
1-11 to 15 oz can mandarin oranges (drained)
1 cup mini marshmallows
1 cup flaked coconut
1 cup chopped walnuts or pecans
1 cup raisins (I like to plump the raisins)
1/2 tsp salt
1 cup (8 oz) pineapple yogurt

Directions:

• Drain pineapple (saving 2 Tbsp of juice) and set aside
• Stir lemon juice and banana into reserved pineapple juice
• In large salad bowl, combine cabbage, oranges, marshmallows, coconut, walnuts, raisins, salt, pineapple and banana mixture
• Add yogurt and toss to coat
• Cover and refrigerate until ready to serving

Laotian Chicken Salad

Contributed by Sounthara Luangrath, Richmond 2nd Ward

Salad Ingredients:

2 boneless and skinless chicken breasts (poached and shredded)

1 green cabbage (finely shredded)

1/2 medium purple cabbage (finely shredded)

2 red bell peppers (finely shredded)

2 yellow bell peppers (finely shredded)

2 carrots (peeled and grated)

1 bunch cilantro (chopped about 1 inch long)

1 bunch green onion (shredded about 1 inch long)

1/2 bunch of mint (optional)

1/2 cup plain roasted peanuts (chopped to garnish)

Directions:

• Prepare all the salad ingredients and put in a large bowl and prepare salad dressing separately

Salad Dressing Ingredients:

1 cup white sugar

2 cups water

1/2 cup fish sauce (or substitute with 2 Tbsp of salt)

1/2 cup cider vinegar

1/2-1 tsp chili-garlic sauce (in a plastic jar at the Asian market)

Directions:

• Boil sugar and water together
• Turn off heat and add cider vinegar and fish sauce (or salt)
• Add chili-garlic sauce to taste
• Keep the dressing in the refrigerator and chill for at least half an hour before adding to the vegetables
• Toss together salad vegetables with 1 cup of dressing
• Dish up servings on plates
• Garnish with chopped peanuts before serving

Helpful hints:

• You can prepare the dressing one day ahead
• The dressing is good for a long time as long as it is kept refrigerated
• You can use the dressing as a dipping sauce for springs rolls or egg rolls