Thai Chicken Peanut Noodles

1 lb. whole wheat thin spaghetti noodles
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)

Cook the chicken.  Set water to boil and cook noodles according to package directions.  Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped.  Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes.  Pulse until well combined and slowly add hot water.  Set aside.

Place olive oil in hot skillet over medium heat.  Saute onion and bell pepper for 5 minutes or until softened.  Stir in cooked chicken breasts (shredded), cilantro, and salt.  Stir until heated through.  Add sauce and chicken mixture to noodles.  Toss to coat and garnish with peanuts and sesame seeds, if desired.

Troy's Limeade

1 1/2 c. lime juice (fresh squeezed)
1 1/2 c. sugar, dissolved in 1/2 c. boiled water
5 cups cold water
4 or 5 strawberries for garnish

(can be done with lemons for lemonade)  Really good with anything, but especially Mexican.

Individual Party Ham Roll Ups (RS Birthday Dinner GWV 2008)

25 slices ham (about 5 lbs)
25 slices Swiss cheese (about 1.5 lbs)
Cornbread Stuffing
Apricot Sauce
Lay out ham and cheese slices
Spoon about 1/3  cup cornbread stuffing in center of each ham slice.  Lay slice of Swiss cheese on top of stuffing.  Roll up and secure with toothpick.  Place in shallow baking dish.  Bake 45 minutes at 350 degrees.  Spoon 2-3 T. apricot sauce over each roll-up when ready to serve.  Makes 25 servings.

Apricot Sauce
1 T. cornstarch
2 T. brown sugar
1 c. water
1 c. pineapple juice
1 T. butter
1/4 c. apricot preserves

Mix cornstarch and brown sugar in small saucepan.  Add water and pineapple juice and stir over med heat until mixture boils and thickens.  Stir in butter and preserves. 

Cornbread Stuffing

1 pan 8 x 8 cornbread (any favorite recipe or a mix)
1 c. finely chopped celery and leaves
4 T. finely chopped onion
1 c. butter
1/2 c. apricot preserves
1/4 c. water

Cook celery and onion in butter or margarine until soft.  Stir in preserves and water.  Toss lightly with crumbled cornbread.  Add more water, if desired.

Exceptional Grapefruit Ice

1 c. sugar
4 c. water
Boil together for 5 minutes
Pour into large bowl and let cool.
Add 2 cans crushed grapefruit (crush with fork)
2 cans crushed pineapple
1/4 c. lemon juice
1 litre ginger ale, sprite or 7-up
Tint green with a few drops of food coloring, if desired
Pour into freezer bags and freeze until ready to serve.

Spinach/Artichoke Dip

1 c. cream cheese
1 c. sour cream
1 c. parmesan
2 t. garlic powder
1/8 t. cayenne pepper
1 t. salt
1/2 t. pepper
10 oz. frozen spinach
1 lb. artichoke hearts

Bake at 350 degrees for 30-40 minutes

Escalloped Potatoes

2 1/2 lbs. red potatoes, unpeeled and thinly sliced
1/4 c. flour
1 large clove garlic, minced
1/4 c. chopped onion (or 1 shallot)
1/2 t. crushed red pepper
3 T. butter
1 1/4 c. milk
1 1/2 c. whipping cream
1/2 t. salt
1/4 t. pepper
1 1/2 c. or 6 oz. Gruyere cheese, shredded (or any cheese you like)
1/2 c. or 2 oz. Parmesan cheese

Toss potatoes with flour in bowl to coat.  Saute butter and onion for 2 minutes.  Add potatoes, milk, salt, pepper, cream.  Stir well.  Bring to boil.  Reduce heat.  Simmer until thickened.  Put 1/2 of mixture into lightly greased casserole dish.  Sprinkle with 1/2 of cheese.  Repeat with potato mixture and then cheese.  Top with Parmesan

Cover.  Bake at 350 degrees for 30 minutes
Uncover.  Bake 35-40 minutes or unto potatoes are tender.

Chicken Salad for Croissants

4 chicken breasts--shredded
4 celery stalks--finely chopped (2 is enough)
1 T. Catalyna dressing
1 1/2 t. onion salt
2 T. vinegar
1 c. mayonnaise

Soak chicken in salt water ovenright before cooking.  Cook chicken with onion salt and bay leaves.  Mix cooled and shredded chicken breasts with chopped celery, Catalyna dressing, onion salt, vinegar, and 1 cup mayo.  Serve on croissants.

Sausage Stuffed Squash (8 servings)

4 acorn squash
1 lb. bulk sausage (Patty likes Jimmy Dean HOT)
4 apples peeled and chopped
4 c. chopped cabbage
1/2 c. slivered almonds
salt and pepper to taste
Optional:  1/2 t. thyme, 2 t. sage

Cut squash in half lengthwise and scoop out seeds and fiber.  Place in pan and cut side down with 1/2 inch water.  Bake in 400 degree oven  for 20 minutes.  At the same time, brown sausage and crumble.  Use pot large enough to hold apples and cabbage.  Drain off fat and add apples, cabbage, and almonds.  Cook until not quite tender.  Add spices as desired.  Mix well. 

Turn squash over and fill with sausage mixture.  Bake at 400 degrees about 30 minutes or until squash pulp is done.  Extra filling can be baked in casserole.  We always want more sausage with our squash. 

Peanut Noodles with Shredded Chicken and Vegetables

1 pound boneless, skinless chicken breasts
1/2 c. smooth natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 1/2 t. chile-garlic sauce
1 t. minced fresh ginger
8 oz. whole-wheat spaghetti
1 bag fresh vegetable medley

Put a large pot of water on to boil for cooking pasta.

Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil.  Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.  Transfer the chicken to a cutting board.  When cool enough to handle, shred into bite-size strips. 

Whisk peanut butter, soy sauce, garlic, Chile-garlic sauce and ginger in a large bowl.

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.  Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.  Drain, reserving 1 cup of the cooking liquid.  Rinse the pasta and vegetables with cool water to refresh.  Stir the reserve cooking liquid into the peanut sauce, add the pasta, vegetables and chicken; toss well to coat.  Serve warm or chilled. 

Ginger Snaps with Pumpkin Dip

Preheat oven to 350 degrees

3/4 c. shortening
1 c. white sugar
1 egg
4 T. molasses
Blend with a hand mixer until smooth.  Sift together:
2 c. flour
1 t. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt

Mix until nice dough forms.  Roll dough into balls and dip in white sugar.  Place on ungreased cookie sheet.  Bake for 10 minutes.  Remove from oven when cookies are puffed up and cracking but BEFORE they darken around the edges.

PUMPKIN DIP
1 8-ounce package softened cream cheese.
2 c. confectioners' sugar
1 15 oz. can solid packed pumpkin
1 T. ground cinnamon
1 T pumpkin pie spice
1 tsp. frozen orange juice concentrate

In medium bowl blend cream cheese and sugar.  In separate bowl, mix solid packed pumpkin, ground cinnamon, pumpkin pie spice, and frozen orange juice concentrate.  Thoroughly mix in the cream cheese blend.  Chill in refrigerator until ready to serve.  (I serve the cookies on a tray with pumpkin dip in a little hollowed out pumpkin.)

Lemon Crinkle Cookies (2-3 dozen)

1/2 c. butter
1 c. granulated sugar
1/2 t. vanilla extract
1 whole egg
1 t. lemon zest
1 T. fresh lemon juice
1/4 t. salt
1/4 t. baking powder
1/8 t. baking soda
1-3/4 c. all-purpose flour
1/2 c. powdered sugar

Preheat oven to 350 degrees.  Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again briefly.  Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Milk Chocolate Bar Cake

1 (18.25 oz) package Swiss chocolate cake mix
1 (8 oz) package cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds, divided
1 (12 oz) container frozen whipped topping, thawed

PREPARE cake batter according to package directions.  Pour into 3 greased and floured 8 inch round cake pans.

BAKE at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans, and cool completely on wire racks.

BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

CHOP 8 candy bars finely or melt in microwave and let cool.   Fold cream cheese mixture and chopped candy or melted candy into whipped topping.

SPREAD icing between layers and on top of sides of cake.  Chop remaining 2 candy bars.  Sprinkle half of chopped candy bars over cake.  Press remaining chopped candy along bottom edge of cake. 

Pumpkin Roll Cake (16 servings)

A thin pumpkin cake, rolled around in a white cream filling, then in nuts.  Can be frozen and served chilled.  Dust with confectioners' sugar, if desired

3 eggs
1 cup white sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. all-purpose flour
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1 c. chopped walnuts
6 oz. cream cheese, softened
1 c. confectioners' sugar
1/4 c. butter, softened
1/2 t. vanilla extract

Preheat oven to 375 degrees F
In a mixing bowl, beat eggs on high for 5 minutes.  Gradually beat in white sugar until thick, and lemon-colored.  Add pumpkin and lemon juice.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15 x 10 x 1 inch baking pan; line with waxed paper.  Grease and flour the paper.  Spread batter into pan; sprinkle with walnuts

Bake at 375 degrees F. for 15 minutes or until cake springs back when lightly touched.

Immediately turn out onto a linen towel dusted with confectioners' sugar.  Peel off paper and roll cake up in the towel, starting with the short end.  Cool. 

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Carefully unroll the cake.  Spread filling over cake to within 1 inch of edges.  Roll up again.  Cover and chill until serving.  Dust with additional confectioners' sugar, if desired. 

Marinated Turkey

Marinate overnight
1 can 7-up
1 1/2 c. soy sauce
1 1/2 c. oil
2 t. horseradish
2 t. garlic
Cut-up turkey breast or chicken breast

Sauce
1 c. mayo
2 T. sweet, sour mustard
1/2 c. sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)

Apricot-Dijon-Glazed Chicken

8 chicken thighs (coarse salt and freshly ground pepper)
1 jar (12 oz) apricot jam
2 T. honey
2 T. Dijon mustard

1.  Preheat oven to 425 degrees.  Rinse chicken thighs, pat dry, and transfer to a baking dish.  Season well with salt and pepper, set aside.
2.  Bring jam, honey, and mustard to a boil in a small saucepan over medium heat.  Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes.  Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Apricot Rice

2 t. oil
1 clove garlic
1/2 t. each cumin and powderd ginger
1 can (14.5 oz) chicken broth
1 c. water
1 1/2 c. long grain white rice (we use brown rice)
3/4 c. chopped dried apricots
1/4 c. chopped green onions

Directions:
In saucepan, heat oil.  Add garlic and spices; cook for 30 seconds.  Stir in broth and water; bring to boil.  Stir in rice; cover and cook 15 minutes or until rice is almost tender (brown rice needs longer to cook and you need to add probably an extra cup of water).  Stir in apricots and green onions and cook 5 minutes longer.

Tortellini Soup

Colleen lived in Italy for three years, and this is one of the treasures she fed us when we recently visited.  She also served three yummy appetizers--(1) Bruschette (2) Tomato with whole mozzarella slice and basil, and (3) cantaloupe wrapped with Prosciutto

Tortellini Soup

1 lb. mild Italian sausage
1 c. chopped onions
2 garlic cloves
5 c. beef broth
1 c. water
2 c. chopped, seeded tomatoes (I usually use one 14 oz. can of tomatoes)
1 c. thinly sliced carrots
1/2 t. basil
1/2 t. oregano
8 oz. tomato sauce
1 1/2 c. sliced zucchini
8 oz. tortellini
1 medium green pepper, if desired (optional)

Brown sausage and remove from pan.  Saute onions and garlic.  Put beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, sausage, and onions in large pot.  Boil.  Simmer uncovered for 30 minutes.  Add zucchini, tortellini, and green pepper and simmer covered for 35-40 minutes more until pasta and vegetables are cooked.

Curried Pumpkin Soup

1/2 lb. fresh mushrooms, slied
1/2 c. chopped onion
2 T. butter
2 T. flour
1/2 to 1 t. curry powder
3 c. vegetable broth
1 15-oz. can pumpkin
1 can (12 oz) evaporated milk
2 T. honey
1/2 t. salt
1/4 t. pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional


In large saucepan, saute the mushrooms and onion in butter until tender.  Stir in the flour and the curry powder until blended.  Gradually add the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.  Garnish individual servings with sour cream and chives if desired.

Lemon Meringue Bars (makes 12)

http://www.marthastewart.com/264006/lemon-meringue-bars 

Ingredients

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup plus 3 tablespoons confectioners sugar
• 2 tablespoons plus 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon coarse salt
• 6 large eggs, plus 4 large egg whites
• 2 1/4 cups plus 2 tablespoons granulated sugar
• 3/4 cup plus 3 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with
   the paddle attachment. Mix on medium
   speed until well blended.
   
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
   
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to
   20 minutes. Let cool completely on a wire
   rack. Keep oven at 350.
   
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
   
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.
   

http://www.marthastewart.com/264006/lemon-meringue-bars

Creamy Sweet Coleslaw

1 medium cabbage, shredded*
1 1/2 c. mayonnaise
3/4 c. sweet pickles (chopped)
1/3 c. sugar
1/3 c. prepared mustard
1 T. celery seeds
2 T. cider vinegar
1-1/2 t. salt
1/8 t. pepper

Stir together all ingredients in a large bowl.  Cover and chill 1 hour. 
*8 cups coleslaw mix, found in the produce section of the supermarket, may be substituted. 

Chocolate Dessert

Bottom-mix

1 stick butter
1 c. flour
1 c. chopped nuts
Spread into pan and bake at 375 degrees for 15 to 20 minutes.  Cool. 

Cream
8 oz. cream cheese
1 c. cool whip
1 c. powdered sugar

Spread over cooled crust.

Mix
4 oz. packages instant chocolate and vanilla pudding
3 c. milk

Beat till smooth and thick.  Pour over top.  Pour remainder of 9 oz. package cool whip over top.  Grate milk chocolate over top. 

Pecan Pie Bars

Works best in 15" x 10" x 1" pan

Cookie Crust:
2 1/2 c. flour
1 c. butter
1/2 c. sugar
1/2 t. salt

Crumble:  Press into pan.  Bake at 350 degreees for 20-23 minutes until golden.

2 1/2 - 3 c. pecans

Remove from oven spread pecans on top then pour topping over pecans and bake 25 minutes or until set.

Topping:
4 eggs
1 1/2 c. Karo
1 1/2 c. sugar
3 T. melted butter (not margarine)
1 1/2 t. vanilla

*Can be made in advance and frozen

Oral Rehydration Solution Recipe for Emergency Preparedness

This can be particularly helpful in keeping someone hydrated with severe diarrhea.  Simply combine the following ingredients with 1 quart of water (the water must be clean)

1/2 tsp. salt
6-8 tsp sugar or honey
1/2 t. baking soda (optional)

Administer in small sips, especially, immediately after vomiting or diarrhea.  This can be mixed with a mashed banana or half cup of orange juice per quart to improve taste  .http://rehydrate.org/solutions/homemade.htm#recipes 

Someone noted that "honey" is never given to a child under 1 years of age because there is a botulism concern.  Good point for anyone wanting to use this with a child. 

Wacky Cake

1 1/2 c. flour
1 c. sugar
3 T. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 T. vinegar
1 tsp. vanilla
6 T. oil
1 c. lukewarm water
Cinnamon Sauce-
1 c. milk
2 T. flour
2 T. butter
1 c. sugar
1 T. cinnamon

Combine 1 1/2 c. flour, 1 c. sugar, cocoa, baking soda and salt in greased 8-inch cake pan.  Make three holes.  Put vinegar in one hole, vanilla in one hole, and oil in the third hole.  Pour water over all and mix well.  Bake at 350 degrees for 35-40 minutes.  In a saucepan whisk together milk and one tablespoon flour.  Whisk in butter and heat to a boil.  Simmer for one minute.  Stir in 1 c. sugar and the cinnamon.  Pour over cake.  Makes 6-8 servings. 

Pie Crust from Deseret News Lion House Recipe (link follows)

Pies for Easter--Chocolate Cream Pie, Coconut Cream Pie, Fresh Strawberry Pie, and Chocolate Angel Pie  They are all from the Lion House Pies Cookbook.   Following is the yummy crust recipe that I think they have made since about 1976.  I adapted it a bit.  I used 1/2 c. butter and 2/3 c. shortening, and I made three pie crusts.  The dough wasn't difficult, but I did roll it out on a piece of parchment so I could turn it over and put it in the pie plate.  I also rolled with a bit of flour.  The link to Deseret News where they published the pie crust recipe is http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html

Ingredients
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1 1/2 cups pastry flour
1 1/2 cups bread flour
1/2 cup plus 1 tablespoon cold water

Directions
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.
Note: You can substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.

Chicken meatballs-Elisa

Zesty Chicken Meatballs-Sunny Anderson

Ingredients
1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or smoked paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig (I used dried)
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
2 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Directions
In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired. (I served over orzo pasta)

Add-a-Grain Bread printed from Cooks.com

The price of wheat is going UP, UP.  I have generally purchased wheat in 25 lb. bags for about $6.25--white wheat and hard red winter wheat.  I just looked and the price has gone up from $6.25  to $11.45 for the 25 lb. bags.  That's almost double! So, my brother is looking for a tasty whole wheat bread with seeds and nuts.  (My sister and I taught him to cook from the time he could stand on a chair and see over the kitchen counter.)   I am going to try this one today and see what I think.  Anyone who has a yummy homemade seed-nut bread recipe please comment.  I grind my wheat and make bread pretty regularly, but I haven't experimented with nuts and seeds.   2 1/4 c. whole wheat flour 2 pkgs. dry yeast or 2 T. instant yeast 1 3/4 c. milk 1/3 c. honey or molasses 3 tbsp. oil 2 tsp. salt 3 c. flour and/or grain options 1/2 c. chopped nuts or sunflower seeds (opt.) GRAIN OPTIONS: 3 c. whole wheat or rye 2 c. rolled oats 1 c. buckwheat 1 c. wheat bran or cornmeal 1/2 c. wheat germ Cracked wheat or rye, steel cut oats, bulgar or buckwheat oats - 1 c. (combine with 1 c. boiling water, let stand for 5 minutes, drain well) Combine whole wheat flour and dry yeast. Heat milk, honey, oil and salt until lukewarm. Add to whole wheat and yeast. Beat at least 3 minutes on high speed using electric mixer. Stir in white flour and/or grain options (use any combination, but total must equal 3 cups) and nuts or seeds. If consistency is too wet, add whole wheat flour. Knead 6 to 8 minutes. Let rise in greased bowl. Punch down; divide in 2 and let rest 10 minutes. Form loaves, put in greased bread pans. Brush with water. Top with crushed oats, wheat germ or cornmeal. Let rise. Bake at 375 degrees for 30 to 40 minutes.

Strawberry Freezer Jam

How to Make Strawberry Freezer Jam | Three Easy Ways to Make Strawberry Freezer Jam | Jam Recipe with Pectin and with Clear Jel http://www.preparedpantry.com/Recipes/How-to-make-strawberry-freezer-jam.htm
Source: preparedpantry.com

This article explains how to make strawberry freezer jam using either pectin or Clear Gel with tips for success and three recipes. The methods are easy and straightforward and have been tested in The Prepared Pantry test kitchen. (The Clear Gel strawberry freezer jam recipe was developed by Washington State University and is used by permission.) It’s easy to make strawberry jam that is much better than the jams from the grocers’ shelves.

Strawberry Spinach Salad

10-12 oz. Spinach
1 lb of Strawberies
1/4 C. Dried Craisins or Cherries
3 Clementines, peeled and sectioned or 1 can 11 oz. Mandarin Oranges, drained
Sliced almonds
2 Green Onions, thinly sliced
Pistachios (optional, but yummy)

Combine all ingredients and serve immediately.  A Poppy Seed Dressing is very combatible.  It can be purchased or make your own. 

Homemade Poppy Seed Dressing
Blend: 
3/4 c. mayo
3 T. red wine vinegar
1/4 c. sugar
1/3 c. whole milk
3 T. poppy seeds 

Marinated and Grilled Salmon

Served with Asparagus Risotto, Strawberry Spinach Salad, and Apple Crisp

1 1/2 pounds salmon fillets
 lemon pepper to taste
 garlic powder to taste
 salt to taste
 1/3 cup soy sauce
 1/3 cup brown sugar
 1/3 cup water
 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Check it out http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx

Sweet and Sour Lentils

2 ½ c. chicken broth
1 c. red or green lentils
½ c. chopped onion or 2 to 3 T. dried onions
2 T. oil to sauté the chopped onion, if using fresh
4-6 T. lemon juice
1 ½ to 2 T. sugar
Salt and pepper to taste
2 T. fresh parsley or cilantro, minced
½ t. paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven’t lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves garnished with cilantro. Makes 6 servings. (Recipe adapted from the Simply Colorado cookbook by the Colorado Dietetic Association.)

Split Pea Soup

1 package (16 oz) dried green split peas, rinsed and drained
1 medium onion, chopped OR (4 T. dried onion + ¼ c. water)
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped or (2 T. dried carrots + ¼ c. water)
1 garlic clove, minced or (1/8 t. garlic powder)
¼ c. minced fresh parsley or 1 T. dried parsley
4 cans (14 – ½ oz) chicken broth or about 8 cups of water
½ t. pepper
½ t. dried oregano
1 bay leaf
Optional: add ham hock, can of pork chunks, ham chunks, etc. OR use 1 pound bulk pork sausage. Shape sausage into 1-inch balls (abt 28 of them) and roll in flour. Drop into soup after it is boiling.  Personally, I make it meatless, and we love it.

Wash split peas and sort. In a 5 qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. You may also cook it on the stove for at least 1 hour or until the peas are tender. TIP: If soup is too thick you may thin it with small amounts of water, stock, light cream or evaporated milk. Season to taste with salt and pepper.

Black Bean Sandwich Spread

Women's Wellness Clinic Newsletter 3, Spring 2011 Vol 8, Issue 1 (Cancer Care Alliance)
What You Eat Matters
A recent study revealed that women diagnosed with local or regional breast cancer who ate better-than-average quality diets had a 60 percent reduced risk of death from any cause and an 88 percent reduced risk of death from breast cancer.*  Choosing whole foods will help increase the quality of your diet, like using bean spread instead of commercial mayonnaise, salad dressing, or dip.  See the recipe below and alter it to suit your taste.  Adding physical exercise improved these statistics even more.

2 c. cooked black beans (canned beans are good)
1/2 c. olive oil
Juice of large lime
1 t. cayenne pepper (optional)
1 t. fresh minced garlic
pepper to taste

In a food processor or blender, pulse/blend beans until well chopped up.  Turn food processor on to run continuously and slowly drizzle in olive oil.  Add spices, lime juice, and blend well.  Add salt and pepper to suit your taste.  Process abt. two minutes or until the spread is smooth. 

*George SM, et al. Postdiagnosis diet quality, the combination of diet quality and recreational physical activity, and prognosis after early-stage breast cancer.  Cancer Causes Control 2011, Feb 22.

Molten Flourless chocolate cupcakes-Elisa

"Molten" Flourless Chocolate Cupcakes
Michael Chiarello

Ingredients:
Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger (I used Ghirardelli)
1 stick unsalted butter
1 cup whole milk (I used 2%, worked fine)
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise (I used light)
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Preheat the oven to 300 degrees F.

Line the cupcake pan with paper liners and spray the liners with vegetable spray.  Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.

Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.

In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Vegetarian Chili (Official 5 A Day Recipe)

 For more 5 A Day Recipes check out http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx or
 http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes

This is chili is yummy.  If you want to add a little ground meat, just brown at the beginning.  You can also use dry beans that you have soaked and cooked until almost tender.  Then, I cook it for a couple of hours on low heat.

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onions, carrot, garlic, and red and green peppers.  Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.  Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.  Add the beans and the tomatoes and their juice.  Increase the heat to medium and bring the chili to a simmer.  Adjust the heat to maintain a simmer and let the chill cook for 20 minutes.  Stir in the salt, pepper, and cilantro and serve.  Makes 4 servings. 

Thai Beef Stew -- Becky

Thai Beef Stew 1 TBSP extra virgin olive oil 1/3 Lbs of lean sirloin stake diced 1/2 package McCormick beef stewing mix 16 oz frozen mixed veggies 1 can (14 oz) beef broth 1/2 c creamy peanut butter heat oil in a large heavy pot, add steak and cook on medium/high until well browned. Add seasoning mix, stir in veggies and raise heat to high. Add the beef broth, bring everything to a boil then reduce heat to medium/high and stir in Peanut butter Per serving: 310 Cal 19 gr protein 23 gr carbs 17 gr fat (3.5 saturated) 640 mil gr of sodium if you used low sodium broth

Baked Brie, with Apples and Cranberries

½ cup chopped apple

¼ cup slivered natural almonds

¼ cup dried cranberries

1 T. packed brown sugar

¼ t. cinnamon

1 T. butter melted

1 round 8 oz Brie Cheese

1.  Preheat oven to 350 degrees

2.  Combine first 6 ingredients

3.  Cut Brie in half horizontally.  Place one half of Brie, rind side down.  Spoon half of the apple mixture onto bottom half of Brie, spreading evenly.  Top with remaining half of Brie, rind side up.  Spoon remaining apple mixture over top.

4.  Bake 12 to 15 minutes or until cheese is soft and just begins to melt.

Serve with toasted French bread, apple wedges or assorted crackers.

Oriental Lettuce Wraps -- "Villager"

1 lb. Honeysuckle White ground turkey, browned

3 T. Soy sauce

¼ cup Hoisin sauce

2 T. chili paste with garlic

(available in the Asian food section)

2 T. sugar

l bunch chopped green onions

1 cup water

1 T. cornstarch

8-10 large lettuce leaves (bibb, butter or iceberg)

Combine the first 8 ingredients and simmer for 15 minutes.  Transfer mixture to a bowl and place the lettuce leaves on a platter.  Scoop a portion of the mixture onto a lettuce leaf.  Complete the wrap by folding in the sides of the leaf over the filling and rolling up.  Makes 8 to l0 wraps.

Grapefruit Slush -- Lenice

5 grapefruit (remove meat from grapefruit and juice)

1 ½ c. sugar

1 c. water

Raspberries

Boil 1 c. sugar and 1 c. water together until sugar dissolves.  Add grapefruit and juice that has been removed from 5 grapefruits.  Add raspberries.  Freeze.  Spoon into dish and pour ginger ale over top

Ham Stuffed Pastry Shells -- Jenny

Boil 1 cup water plus l/2 cup butter.  Remove and add at once 1 c. flour and ½ t. salt.  Stir until smooth and pulls away from pan.  Add 4 eggs one at a time.  Then stir in 1 c. shredded swiss cheese.  Drop by small teaspoon fulls on greased baking sheet (not too close together)

Bake at 400 degrees for l5 minutes then at 300 for 10 to l5 minutes.  Reduce heat by opening door.  Can raise rack up one.

This makes about 50.  Can double for 100

Boil 2 c. water plus l cup butter.  Remove and add at once 2 cups of lour and l t. salt.  Stir until smooth and pulls away from pan..  Add 8 eggs one at a time.  Then stir in 2 c. shredded swiss cheese.  Drop by small teaspoon fulls on greased baking sheet (not too close).

Bake at 400 for 15 minutes 300 for 10 to 15 minutes.  Reduce heat by opening door.

Remove and cool.

Fillling

1 lb. minced ham                   ¼ lb. minced ham

1 c. sour cream                      ½ cup sour cream

1 c. mayonnaise                     ½ c. mayo

1 c. parmesan cheese             ½ c. parmesan

1/3 c. finely chopped onion      3 T. finely chopped onion

½ t. pepper                           ¼ t. pepper

¼ c. fresh chopped parsley       2 T. fresh, chopped parsley

Pecan Bars -- Mary

1 stick of butter

1 cup brown sugar

(cream the butter and brown sugar)

1 egg beaten

1 tsp vanilla

1 cup flour

1 tsp baking powder

½ tsp. salt

½ cup chopped pecans

Spread in greased 9X9 pan and bake at 350 degrees until it pulls away from sides.  About 20 minutes

Chicken Enchiladas --Mary

1 c. chopped onion

½ c. chopped bell pepper

2 t. butter

Sauté until tender.

Put in large bowl and add:

2 c. chopped, cooked chicken

1 - 4 oz. can mild green chilies

Sliced ripe olives

Chopped pimento

1 c. grated cheddar cheese

Heat in Dutch oven or large pan:

1 can cream of chicken soup

1 can Cream of Mushroom Soup

¾ c. milk

1 c. chicken stock

12 – 6” flour tortillas

Add l cup of the soup mixture to the chicken mix.  Dip each tortilla in soup just to moisten and fill with 2 T. chicken mixture.  Roll up and layer in glass baking dish (sprayed with cooking oil).  Pour remaining sauce over layered tortillas and sprinkle with l cup grated cheddar cheese.

Bake at 350 degrees for 30 minutes uncovered.

I usually make l l/2 of this recipe but use at least 4 cups of chicken and bake in 2 pans.  It is delicious!  I make them early in the day or even the day before and let it sit out a bit before I put it in the oven.