Lola's Cherry Jello

1 large package of cherry jello
dissolved in 2 cups of boiling water
Then add:
2 cups of orange juice
Grated orange peel
5 grated apples

Let set until firm.  Top with whipped cream.  Cut and serve on lettuce leaf and salad plate.   (Lola used to add some crushed pineapple to the whipped cream and then spread it on top to serve.)

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

Sherri's Oatmeal Cookies

1 cup shortening or (1/2 c. shortening and 1/2 c. butter)
1 cup brown sugar

1 cup granulated sugar

2 beaten eggs

1 t. vanilla

1 ½ c. sifted flour

1 t. salt

1 t. soda

3 cups of oatmeal

(nuts are optional)

Thoroughly cream shortening and sugar.  Add eggs and vanilla and beat well.  Add dry ingredients.   Add oats and nuts.  Shape into rolls and wrap in wax paper or plastic.  Chill thoroughly.  Slice ½ inch thick.  Bake on ungreased cookie sheet for 350 degrees for 10 minutes.  (Makes 5 dozen)

Tomato Basil Bisque

  

1/2 cup butter 2 onions, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 5 cloves garlic, minced 1/3 c. all-purpose flour

1 can tomato paste 8 cups chicken broth 2 (14.5 ounce) cans fire roasted diced tomatoes 1 or 2 cans Campbell's tomato soup 3 tablespoons white sugar 1 1/2 tablespoons basil 1/4 teaspoon ground nutmeg 1/2 to 1 cup heavy cream salt and black pepper to taste

1.	Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2.	Stir in the tomato paste, tomato soup, chicken broth, tomatoes, sugar, basil, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3.	Cool slightly and blend or use a stick blender and puree in pan.
4.	Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving

   

Sweet Potatoes from Nov. 2012 Thanksgiving

Ingredients

• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
• 1/2 cup half-and-half $
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• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray $
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• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces $
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• 1/2 cup chopped pecans $
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Preparation

1. Preheat oven to 375°.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Apple Crumb Pie (favorite apple pie)

 Pastry for singe-crust pie (9 inches)
6 cups-- peeled, sliced apples (abt 7)
2 T. butter
4 t. lemon juice
½ c. sugar
1 T. all-purpose flour
½ t. ground cinnamon
½ t. ground nutmeg

Topping:
½ c. all-purpose flour
½ c. sugar
¼ c. cold butter

Line a 9-inch pie plate with pastry; flute edges.  In a bowl, combine the apples, butter, and lemon juice.  In a separate bowl , combine sugar, flour, cinnamon, and nutmeg.  Mix together.  Spoon into the pastry shell.  For topping, combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. 

Bake at 375 degrees for abt. 60 minutes or until the filling is bubbly and the apples are tender.  Use a metal pie ring so the fluted crust doesn’t burn or use tin foil to make one.  Cool on a wire rack.   Yields 6 to 8 servings.

 

 

Gluten-free Chocolate Pie

Meringue Shell
2 egg whites, room temperature
1/8 t. salt
1/8 t. cream of tartar
1/2 c. sugar
1/2 c. finely chopped nuts
1/2 t. vanilla

Filling
1 1/2 c. heavy cream
1 t. vanilla
1 (8 oz.) milk chocolate bar with almonds

For meringue shell:  In a medium bowl, beat egg whites, salt and cream of tartar until frothy.  Gradually add sugar, beating until stiff peaks form.  Fold in nuts and vanilla.  Spread into a greased 9-inch pie pan, building up on sides of pan.  Bake at 300 degrees F. for 50 minutes.  Cool completely.

For filling:  Whip cream with vanilla; set aside.  Break up three-fourths of a chocolate bar into pieces and melt in top of double boiler or microwave in a glass bowl.  When chocolate is just lukewarm, fold into whipped cream and vanilla.  Pile chocolate filling into cooled meringue shell.  Grate remaining chocolate to garnish pie.  Chill in refrigerator at least two hours before serving.  Makes 1 pie.  (from Lion House Pies)

Turkey--How to thaw and cook

Thaw and Cook Turkey  (FYI)

A frozen 20 pound bird can take four days to thaw in the refrigerator.  Plan on one day per 5 pounds of turkey and always thaw in the refrigerator. 

How long to roast:

Raw weight         Servings                   Roast time

12-14 lbs.            10-12                       2 - 2 ½ hours

15-17 lbs.            15-17 lbs.                2 ½ - 3 hours

18-22 lbs.            20-22                       3 – 31/2  hours  

It used to be that when you wanted to cook a turkey, you had only one choice:  FROZEN.  But now you can choose from fresh and kosher birds.  America’s Test Kitchen taste testers wondered whether there was a difference.  After tasking a number of turkeys—fresh, frozen and kosher—most tasters liked the flavor of the fresh turkeys when they were brined (soaked in a solution of water and salt before cooking).  Tasters thought they were dry when they weren’t brined.  When not brining, our tasters preferred the self-basting Butterball.  Because these turkeys are injected with a salt solution (hence the self-basting claim), tasters found them juicy and flavorful.  

Grandma Lola's Turkey and Dressing

Turkey and Dressing

1 large, thawed turkey

WASH IN COLD WATER   

Cut off tail

Cook all giblets and tail for stock in gravy for a long time with chicken bouillon

Melt butter to brush on turkey

Butter pan

Salt inside and out

Sprinkle bottom of pan with salt

Butter back of turkey and under wings

Place tin foil over turkey

2 loaves of bread (broken the night before)

5 onions (small)

1 stock of celery (chopped and par boiled in bouillon and cube of butter)

Butter

Grind or chop the onions (could brown the onions)

1 T. poultry seasoning

1 T. sage (add sage first)

Salt

Cook turkey until there is about 2 hours left.  Take out and put dressing under the turkey.  Put turkey back in and stir every 45 minutes or so.

WATCH

Make gravy with some drippings and with sauce from giblets

(Another recipe for Dressing)

Jan’s ‘In the Bird’ Stuffing

Enough for a 12 lb. Turkey

Divide in half for smaller Turkey or Chicken

Ingredients:

1 cup melted butter

1 1/2 cups diced onion

3 cups diced celery

9 cups white bread cubes slightly slightly dried

3 tsp. salt

3 tsp. rubbed sage

2 tsp. thyme

1 tsp. summer savory

1 tsp. poultry seasoning

1 tsp. pepper

Turkey broth

Place bread cubes in large bowl. Add onion, celery and spices and stir to mix. Stir thoroughly to mix. Add broth (Can be stuffed into Turkey or Chicken just before roasting).

In the morning mix your stuffing dry ingredients following any recipe and place in a slow cooker on medium or low (depending on how soon you need it). Now add broth from the turkey and let cook throughout the day. If you like dryer stuffing use less broth and if you like moist stuffing add more.

* note - any leftover broth is great when added to the gravy so I can it all.

Make-Ahead Yummy Gravy

All-purpose gravy 

Makes about 2 cups

Prep time:  10 minutes

Total time:  55 minutes (includes 20 minutes simmering time)

You don’t need pan drippings to make great gravy.  This version relies on vegetables and chicken and beef broths for a rich, full-bodied gravy that can be served with almost any type of meat or poultry or simply over mashed potatoes.  If you would like to double the recipe, use a Dutch oven to give the vegetables ample room for browning and increase the cooking times by roughly 50 percent.  To prevent lumps from forming, be sure to whisk constantly when adding the broths.

3 T. unsalted butter

1 carrot, peeled and chopped fine

1 rib celery, chopped fine

1 onion, minced

¼ c. all-purpose flour

2 c. low-sodium chicken broth

2 c. low-sodium beef broth

1 bay leaf

1 t. minced fresh thyme or ¼ t. dried

5 whole black peppercorns

Salt and Pepper

1.      Melt the butter in a large saucepan over medium-high heat.  Add the vegetables and cook until softened and well browned, about 9 minutes.  Stir in the flour and cook, stirring constantly, until thoroughly browned, about 5 minutes.

2.     Gradually whisk in the broths and bring to a boil.  Add the bay leaf, thyme and peppercorns and simmer, stirring occasionally, until thickened 20 to 25 minutes, skimming off any foam that forms on the surface.

3.     Pour the gravy through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible.  Discard the solids.  Season the gravy with salt and pepper to taste.

Test Kitchen Tip:  The color and flavor of this gravy come from the cooking the vegetables and flour until they are well-browned.  It may seem as though they are turning too dark, but trust us, it is a step necessary to produce richly flavored and colored gravy.

To make ahead:  The gravy can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.  Reheat over low heat, stirring to recombine, or microwave, stirring often, until warm and smooth, 1 to 3 minutes.  To thaw, place the gravy and 1 T. of water in a saucepan over low heat and bring to a simmer slowly.  The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Cranberry Sauce

Skip the can:  Buy fresh cranberries and follow the recipe on the back of the bag, plus add one-quarter teaspoon of salt.  “It’s incredibly simply, can be made ahead, and it’s 10 times better than anything you can buy in a can.”  -- USA Today Nov 15, 2006 

                                                                                     The American’s Test Kitchen

From the Ocean Spray Cranberry Bag:

1 c. water

1 c. sugar

1 (12 oz) bag of frozen or fresh cranberries

Bring water and sugar to a boil in a medium saucepan.  Add cranberries and return to a boil  Reduce heat and  boil gently for ten minutes, stirring occasionally   Pour sauce into a bowl, cover and cool completely at room temperature.  Refrigerate until serving time.

Day-Ahead Mashed Potatoes

 12 medium potatoes, peeled and quartered

1 (8-oz) package cream cheese, cubed
¼ c. butter, softened
½ c. sour cream
½ c. milk
2 eggs, slightly beaten
4 green onions, finely chopped
1 t. salt
¼ t. white pepper
¼ t. nutmeg

Boil potatoes in salted water in a large saucepan, cover and cook until tender.  Drain and place in large mixing bowl.  Mash or beat until smooth.  Add cream cheese and butter.  Beat until smooth and stir in sour cream

In small bowl, blend milk, eggs, onions and seasonings.  Add to potato mixture and whip until mixture is light and fluffy.

Put in 9” x 13” greased glass baking dish; cover and refrigerate several hours or overnight.   Bake, uncovered, 45 to 60 minutes at 350 degrees or until puffed and golden brown.

FAVORITES, a Collection of Favorite Ivory Family Recipes, Third Edition, 2010, p. 123

Apple Pie Cookies

for the crust:
1 1/4 cups flour
1/2 teaspoon salt
4 tablespoons cold butter
3 tablespoons shortening
3 tablespoons ice cold water
HINT: If pressed for time, use pre-made pie crust

 

for the filling:
3 large granny smith apples
1 teaspoon lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon apple pie spice
pinch of salt
1/2 cup applesauce
1/2 cup apple juice or cider
1 cup water
HINT: If pressed for time, used canned apple pie filling

 

for the topping:
1 cup packed brown sugar
3/4 cup flour
3/4 cup oats
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small chunks
powdered sugar (for garnish)

 

Directions
For the crust: In a medium mixing bowl, mix flour and salt. Using your fingers or a pastry cutter, cut butter into the flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Use your hands to gently work the dough into a ball. On a floured surface, roll out the dough to 1/8″ thickness. Use a round cookie cutter or rim of a glass (about 3″ is right) to cut out as many circles as you can. Place circles on a parchment-lined or silpat-lined cookie sheet and place in the freezer while you prepare other ingredients.

For the filling: Peel, core, and dice apples into small chunks. Pour lemon juice on top and stir to give an even coat. In a large saucepan, combine applesauce, juice and water over medium heat. In a separate bowl, stir sugar, cornstarch, cinnamon, salt, and nutmeg together. Add sugar mixture to the pan and stir constantly until it reaches a boil. Boil for 2 minutes, stirring frequently, then add diced apples. Return to a boil, then lower heat to a simmer, cover, and allow to cook for 5-7 minutes, or until apples are tender. Chill for at least 30 minutes.

For the topping: In a medium bowl, mix all of the dry topping ingredients with a fork, then incorporate butter chunks with your fingers until mixture is combined and crumbly. Set aside 1 cup of the topping, then add to the chilled filling, stirring until just combined.

Assembly: Preheat oven to 375 degrees. Spoon a heaping tablespoon of filling on top of each dough circle. Spread out somewhat evenly, then top with 1 teaspoon of the reserved crumbly topping. Bake for 13-15 minutes, or until barely golden brown around the edges. Remove to a cooling rack, then top with a dusting of powdered sugar once cooled.

Caramel Stuffed Apple Cider cookies

recipe very slightly adapted from The Cooking Photographer

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Preheat oven 350  Line cookie sheets with parchment

Whisk flour, baking soda, baking powder and cinnamon.  Mix or cream butter, sugar, salt and all 10 packages of apple cider drink powder.  Add eggs, then vanilla and mix well.  Add flour mixture to creamed ingredients gradually.  Refrigerate for 1 hour.  Unwrap caramels or rollos.  Scoop cookie dough ball into about the size of a walnut (use the little cookie scoop).  Flatten the ball of dough in the palm of your hand.  Press the unwrapped caramel into the center of the dough, covering it completely. Place on parchment-covered cookie sheet about 2 inches apart.

Bake 12 to 14 minutes at 350 degrees or until very lightly browned around the edges.  Don't overbake.  Slide cookies gently off the parchment before they have finished cooling and flip upside down and finish cooling on rack or counter.  If needed, you can freeze them on the parchment and they will come off easily.

Butternut Squash Soup

½ c. onion or 1 medium onion, diced

Olive oil

2 c. chicken broth or more

1 lb. butternut squash

2 pears, pared and sliced or apples

1 t. thyme leaves; fresh, snipped

¼ t. salt

¼ t. white pepper

¼ t. coriander, ground

1 c. half and half

Let your family or guests garnish with:

1 pear, (peeled or not) and sliced or diced

Nuts of your choice

Squash should be pared, seeded and cut into cubes.  I put it in the oven at 350 degrees for about half an hour.  Cool at least a bit and then I peel it and cube it (about 1-2 inch squares). Cover and put in the refrigerator until needed.

When it’s time for soup saute the onions in oil until tender.  Stir in broth, thyme, salt, white pepper, coriander, pears or apples, and squash cubes.  Heat to boiling and reduce heat to cook.  Cover and simmer until squash is tender—about 15 minutes.  Pour soup by batches into a food processor and process until smooth.  Put back in pan and heat, if necessary, and carefully stir in the half and half.  Stir constantly until hot and serve. 

 

Grape Jelly Without Pectin

4 cups of Grape Juice (Juiced from Concord Grapes)
3 cups of sugar

Mix together and boil.  Cook until 8 degrees above boiling or 220 degrees to form jelly.

Grape Jelly Without Added Pectin

Yields: 5 servings

Ingredients

4	cups grape juice
	(takes abt 3½ lbs Concord grapes, and ½ cup water)
3	cups sugar

Directions

To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals.
To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store.
This recipe yields 5 six-ounce glasses.

Denver Tea Room's chicken A La King

2 stick butter or margarine (I use only 1 stick and a little olive oil)
1 1/2 c. flour
8 cups (abt) chicken broth
1 c. half and half
1 lb. cooked, skinned chicken, diced
1 large red bell pepper, cut in 1/4 inch strips
1 large green bell pepper, cut in 1/4 inch strips
1/2 lb. sliced mushrooms, sauteed
salt and white pepper to taste
Baked puff pastry or rice

Melt butter in large saucepan.  Whisk in flour, cooking over moderate heat a few minutes.  Gradually add chicken broth, whisking and cooking until thickened.  Whisk in half and half.  Simmer over low heat about 20 minutes.  Add more chicken broth for desired consistency.  Add chicken, bell pepper, mushrooms, salt and pepper.  Cook over low heat until heated through.  Serve in pastry shells or over rice.  Serves 8

Flank Steak Cindy J.

3/4 c. oil
1/3 c. soy sauce
3 t. wine vinegar (red)
3 T. brown sugar
1/2 t. ginger
1/2 t. garlic salt
2 green onions, (chop 1 inch all the way up through the greens)

Place in plastic or in a dripper and marinate steak at least 6 hours.  Cook whole on the grill and then slice thinly across the grain to serve.

Brisket with Dill

3 T. olive oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1 onion, sliced
pinch dill seeds

Brown roast well and then put in dutch oven, fatty-side down.  Add salt, pepper, dill, and cover with onion slices.  Add water and put on lid.  Cook for 6 to 12 hours on simmer.  When you slice the brisket, take off the layer of fat.  Slice thinly across the grain.  Add a little water to the pot if needed and add a package of noodles to boiling juices and water.  Stir and cover.  Turn down and cook until done, about 30 minutes.  Check every while to see if more liquid needs to be added.  Cook until done and serve with the sliced brisket and a sprig or two of parsley.

Finnish Pancakes -- Birch Leaf Bed and Breakfast in Halfway, Oregon

1/2 stick butter
1 c. flour
1/2 c. sugar
1 c. milk
Dash of salt
1/4 c. orange juice
5 large eggs

Powdered sugar
Fresh strawberries, raspberries, blueberries

Preheat oven to 425 degrees.  Melt butter and pour into 9 x 13" pan.  Distribute across bottom of pan.  Blend rest of ingredients and pour into buttered pan.  Bake in center of oven for 18-20 minutes--until big and puffy and edges are golden.  Remove from oven and use a paper towel to absorb any butter from top.

Serve warm.  Sprinkle with powdered sugar and fresh berries to serve.

Almond Joys -- Carol

1 large package of flaked coconut
1 heaping T. flour
Mix together in a bowl. 

Mix: 
2/3 c. sugar
1/2 c. water
1 c. corn syrup
pinch of salt

Combine water, sugar, syrup and salt in a heavey saucepan and cook to medium soft ball stage.  Pour over the coconut.  Stir and when slightly cooled, form into bite-size balls.  Press a whole toasted almond onto the center of each ball.  When cool, dip into melted chocolate.  For a Mounds, do not add the almond.

Colleen's Wild Rice with chicken Soup

1 onion, choped
2 stalks of celery, diced
l large carrot, shredded
1-2 T. olive oil

Saute until the vegetables are soft:

1/3 c. flour
7 c. chicken broth
2 c. diced, cooked chicken (or turkey) breast
3 1/2 to 4 c. cooked wild rice
1 can evaporated milk

Add flour, stir in with the vegetables.  Slowly stir in 7 cups of chicken broth.  Add chicken (or turkey) breast and wild rice.  Heat through until you are sure the onion is completely cooked.  Add 1 can evaporated milk.  Salt and pepper to taste.

It's Time To Cook: Pie Crust from Deseret News Lion House Recipe (link follows)

Lion House Pie Crusts from Deseret News

LION HOUSE PIE DOUGH
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1½ cups pastry flour
1½ cups bread flour
½ cup plus 1 tablespoon cold water

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 may 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.
— "Lion House Pies"

BUTTER MILK PIE CRUST
3 cups flour
½ teaspoon salt
1 cup shortening
¼ cup margarine or butter
½ cup buttermilk
1 tablespoon oil
Place flour and salt in a medium bowl; stir with a fork. Add shortening and margarine, and cut together with a pastry blender, fingers,or two knives, until mixture resembles the size of small peas.
Add buttermilk and oil and blend together with a fork or your hands until all the flour is moist.
This will make three or four crusts, depending on how thick your like your crust. If the recipe calls for a baked pie shell, bake at 375 degrees for 15-18 minutes.
Note: This is a very tender dough. The scraps of dough left after making your first pie may be added back into the rest of the dough. This recipe can also be doubled with good success.
— "Lion House Pies"

Go to link for more pie ideas.

Blueberry Buttermilk Muffins

http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html

This was yummy.  I used frozen blueberries straight from a blueberry farm at the foot of Mount Si.  I used part applesauce and part oil.  DELICIOUS!!!

Renee's bread pudding

6 eggs
1 1/2 cup sugar
1quart of milk
1 cup light cream
2 t vanilla
1 loaf bread in one inch chunks (leave out to dry). Use dense bread, could use Vienna bread
1/3 cup raisins, if desired

Beat eggs until frothy.  Add sugar. Gradually add the milk, cream and vanilla.  Put all wet ingredients together and then add them to the eggs.   Pour this mixture over the cubed bread and raisins.  Bake at 325 for 65 to 70 minutes.  

Caramel sauce
1/2 cup brown sugar
1/2 cup whit sugar
1/2 cup butter
1/2 cup Heavy Cream

Bring to a boil and boil for 1minute.  Cool for a few minutes and add 1 t. Vanilla.

1/2 cup heavy cream

Mixed Berry Terrine

.     2 envelopes (1/4 ounce each) unflavored gelatin

2 cups white grape juice

1/2 cup sugar

5 1/2 to 6 cups (about 2 pounds) mixed fresh berries, such as strawberries (hulled and halved), raspberries, blackberries, and blueberries

Directions

1. In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
2. Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
3. Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Link:  http://www.marthastewart.com/317451/mixed-berry-terrine

Rice Pudding recommended by Scott

Ingredients

• 3 1/2 cups milk
• 1/2 cup uncooked long grain rice
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon vanilla extract
• Ground cinnamon

Directions

1. In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.

Chop Salad

• Lettuce 
• Grape Tomatoes, Halved
• Kidney Beans, Drained And Rinsed
• Garbanzo Beans, Drained And Rinsed
• Pitted Mixed Olives
• Sliced Or Diced Bell Pepper
• Hard Boiled Eggs, Peeled And Sliced
• Avocado, Sliced
• Mushrooms, Sliced
• Cheese, Grated
• Fresh Mozzarella, Cubed
• Cucumbers, Halved Then Sliced
• Sliced Almonds
• Dressings Of Your Choice

Preparation Instructions

Lay out different greens and all the fixins in small dishes.

Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss with dressing, then pour tossed salad onto a cutting board.

With two knives, quickly chop the salad so that it's chopped into smaller pieces.

Transfer to a plate and sprinkle with a little salt and pepper.

John's Favorite Tapioca Pudding

1/3 c. Bob's Red Mill Small Pearl Tapioca   (Bob's Red Mill)
3/4 c. water
2 1/4 c. 2% milk
1/4 t. salt
2 eggs, separated
1/2 c. sugar
1/2 t. vanilla

Soak small pearl tapioca in water for 30 minutes in a 1 1/2 quart saucepan.  Add milk, salt and lightly beaten egg yolks to tapioca and STIR over medium heat until boiling.  Simmer uncovered over very low heat for 10-15 minutes.  Stir often, BEAT egg whites with sugar until soft peaks form.  Fold about 1/4 c. of hot tapioca into the egg whites, then gently FOLD mixture back into saucepan.  Stir over low heat for about 3 minutes.  Cool 15 minutes then add vanilla.  SERVE warm or chilled, plain or with nutmeg or coconut mixed in.  Makes 3 1/2 c.  


Fruit Tapioca.  Prepare Tapioca Pudding as directed in master recipe.  Fold 2/3 c. finely chopped fresh or dried fruit into the tapioca before folding in the beaten egg whites.  


Chocolate Tapioca.  Prepare Tapioca Pudding as directed in master recipe.  Add 2 T. unsweetened cocoa powder mixed with 2 T. sugar to simmering tapioca one to two minutes before folding in egg whites.

Raspberry-Spinach Salad

Spinach--washed and spun dry
Sliced sweet onion rings
Candied pecans (or regular pecans)
Fresh respberries
Girard's raspberry vinegarette salad dressing

Optional--Can add red or yellow peppers or grated carrots or other spring grens instead of just spinach.

Banana Bars with Cream Cheese Frosting

1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed ripe bananas (abt 3 medium)
1 t. vanilla extract
2 c. flour
1 t. bsaking soda
tich of salt

Frosting
4 c. confectioners sugar
1/2 c. butter
1 8 oz. pkg cream cheese, softened
2 t. vanilla extract

Directions

In a large bowl, cream sugar and butter util light and fluffy.  Beat in the eggs, bananas and vanilla.  Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
Transfer to a greased 15 x 10 x 1 inch baking pan.  Bake at 350 degrees for 20-25 minutes or unitl a toothpick inserted near the center comes out clean.  Cool.

Frost with above ingredients mixed together and enjoy!

Ham Sandwiches for a crowd

24 slider rolls
24 slices ham
24 slices swiss cheese
Mayo for spreading

Sauce
8 T melted butter
1 1/2 T. yellow mustard
2 t. dried minced onion (or 1 T. fresh minced)
1/2 t. Worcestershire sauce

Spread some mayo on one side of each roll.  Top with the ham, then cheese and then the top of the roll.  Place on a baking sheet.  Make the sauce by whisking the first 4 indredients together.  Drizzle mixture evenly over all the rolls.  Cover with foil and bake 350 degrees for 10 minutes or until the cheese is melted.  Remove foil and bake for 2 more minutes.

from Women's Conference 2012

Chicken Fricasse

Recipe link at the bottom.  Adapted from Allrecipes.com

• 4 1/2 teaspoons all-purpose flour or corn starch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 2 chicken thighs, skin removed
• 2 tablespoons butter
• 3/4 cup sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3/4 chicken broth
• 1/4 cup milk
• 2 teaspoons minced fresh parsley

Directions

1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add chicken broth. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.

http://allrecipes.com/recipe/chicken-fricassee-2/

Turkey Casserole

• 1 package(s) (1-ounce) dried porcini mushrooms or 16 medium-sized mushrooms
• 2 1/2 cup(s) large pieces of roast chicken or turkey
• 8 ounce(s) wide egg noodles, cooked
• 3 tablespoon(s) olive oil
• 3 tablespoon(s) finely chopped shallots or onions
• 1 teaspoon(s) chopped thyme leaves
• ground pepper
• 3 tablespoon(s) all-purpose flour
• 2 1/2 cup(s) milk or milk/cream combination
• 1/4 teaspoon(s) salt
• 1/2 cup(s) Parmesan cheese
• 1/2 cup(s) bread crumbs

---

Directions

1. Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.
2. Meanwhile, heat olive oil in a large skillet over medium heat and sauté onions or shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.
3. Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.
4. Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes

http://allrecipes.com/recipe/chicken-fricassee-2/

Pasta Salad Connie S.

2 pkgs tortellini (any flavor) or dry pasta (bowties, spiral, rainbow spiral, ...)  cooked & drained

It’s really whatever you have on hand:  I don’t know amounts – whatevever you like.

1 or 2 cans olives (black or greek/kalamata?)
1 can garbanzo beans- drained & rinsed
1 can small white beans/ or blackeye’d peas- drained & rinsed
celery- diced
cucumber- diced
fresh mushrooms- quartered
grape tomatoes 
green onion- chopped
broccoli flowerettes & diced carrots- blanched/ barely cooked
asparagus tips-  barely cooked
ham- diced
Avacado
Feta cheese chunks or crumbles/ other cheese- mozzarella?
Parmesean Cheese for sure

Mix up all ingredients the day before and marinate overnight in dressing which is 1 envelope of Good Seasons Italian dressing- (made up with vinegar & oil to pkg directions.)     My last batch was a little dry the next day and I didn’t want to make up another Good Season’s pkt, so I just used a little Caesar’s salad dressing, which did the trick!   I think the only way you can ruin this salad is to add too much salt.  Wait until all the dressing has been added before adding extra salt & pepper.






 

Lentil sloppy joes

• 1 c. dried lentils, rinsed and drained
• 4 c. vegetable broth or water
• 1/2 c. chopped onion
• 2 cloves minced garlic
• 1 T. chili powder
• 2 t. oregano
• 1 14 oz. can tomato sauce
• 1/4 c. (approximately half a can) tomato paste
• 1 T. red wine vinegar
• 1 T. vegan Worcestershire sauce
• 1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
• salt and pepper to taste
• pickle slices
• whole wheat hamburger buns, split and toasted

Instructions

• Bring broth or water to boil in a medium pot. Add lentils and cook until tender, approximately 30 minutes.
• Drain and set aside.
• Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.
• Add garlic, chili powder and oregano and sauté for an additional minute or two.
• Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.
• Stir to combine and then add lentils.
• Mix thoroughly and season to taste.
• Scoop mixture onto toasted buns and garnish with pickles
• see recipe source:  .recipe by Mama Peas

Quinoa Salad

http://foodsessed.com/2009/06/25/a-week-of-salads-part-4-southwestern-sweet-potato-and-quinoa-salad/

13 Bean Chile

• 1 1/4 c. dry Bob's Red Mill 13 Bean Soup Mix  (Wash  and soak 1 1/4 c. beans overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain, rinse, and cover with water; then simmer until tender (1-3 hours)

Brown 1 lb. of ground turkey, chicken, pork, or beef (if desired).  Then add:

• 1 onion, chopped (saute)
• 4 garlic cloves, minced 
• 2 8 oz cans tomato sauce, no salt added
• 1 6 oz can tomato paste
• 2 15 oz cans diced tomatoes with pepper
• 3 cups chopped kale or spinach
• 4 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp chili powder
• pinch salt and pepper to taste
• cooked 13 bean soup mix (from above)

Mix all together and simmer one hour.  Could also place in the crock pot on low for 6-8 hours.  

Mexicali Bean Salad

1/2 cup Red Wine Vinegar 1 cup cooked Red Kidney Beans 3 oz Mild Salsa 2 cloves Garlic, minced 1 Tb Parsley Flakes 1/8 tsp Ground Cumin 1/4 tsp Chili Powder 1 Tb Olive Oil 1 cup Corn Kernels, fresh, frozen or canned 1/2 cup Fresh Cilantro 1/4 cup Sliced Red Onion 1 cup cooked Black Turtle Beans

Directions

Follow basic bean recipe for cooking raw beans. Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill well. Yield: 4-6 servings

Kopanisti

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.

Ingredients:

• 1/2 lb. Greek or French feta cheese
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbs. minced fresh mint or 1 tsp. crumbled
  dried mint
• 1/4 tsp. red pepper flakes, plus more as needed
• 6 Italian peperoncini (pickled green peppers),
  chopped, plus more as needed

Directions:

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl. Makes 1 1/2 cups; serves 4.

from http://www.williams-sonoma.com/recipe/greek-feta-spread-kopanisti.html

Chicken Tortellini Soup Kathy Williams

9 oz. pkg frozen cut broccoli, thawed
6 c. water
3 (103/4 oz. cans condensed chicken broth
103/4 oz. can condensed cream of chicken soup
2 c. cubed cooked chicken
1 c. choped onions
1 c. sliced carrots
2 garlic cloves, minced
1/2 t. basil leaves
1/2 t. oregano leaves
7 oz. pkg cheese tortellini
grated parmesan cheese

In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots garlic, basil and oregano.  Bring to a boil.  Add tortellini; simmer, uncovered for 30 minutes.  Add broccoli;simmer for 5 to l0 mjinutes until broccoli is tender.  Serve with parmesan cheese.  Makes 10 servings.

Lemon Bread/Cake

4 eggs
1 c. water
1/2 c. oil
1 lemon cake mix
1 instant lemon pudding
1/4 c. poppy seeds

Mix all ingredients 4 minutes.  Bake 40-45 minutes at 300 degrees.  Makes 2 large/6 small loaves or a  bundt cake.

Sandy's Salsa -- Sheila

16 tomatoes, peeled and quartered
2. cups white vinegar
6 t. salt
6 t. garlic salt
4 t. black pepper
4 T. corn starch
12 oz. can tomato paste
2 green pepper
2 red peppers
1 jalapeno pepper, mild
4 large onions

Chop everything.  Cook in pot until veggies are soft.  Blend for a few seconds in blender.  Pour into jars and cold pack for 20 minutes to seal

Grandma Gilbert's Caramels --- Sheila

1 cube butter
1 1/2 c. light corn syrup
1 t. vanilla
2 c. sugar
2 c. whipping cream

In a heavy saucepan melt butter and mix in sugar, corn syrup and 1 c. cream.  Cook and stir over medium high heat to boiling.  Slowly pour and stir in the rest of the cream.  Heat to 244 degrees or firm ball stage.  Remove and add vanilla.  Pour into buttered 9 x 13 pan.  Allow to cool and cut into squares.

Aurilla's Caramel Popcorn -- Sheila

2 cups butter
3/4 c. Karo syrup
2 c. brown sugar
Bring to a boil and boil for about 1-2 minutes and then add:

1/2 t. cream of tartar
1/ t. soda
3 t. vanilla

Pour over large bowl of popcorn.  Add nuts if desired.

Fruit Cobbler -- Sheila

 Pour 1/2 c. melted butter into baking dish.  Mix together:

1 c. flour
1 c. sugar
1/2 t. baking soda

1 c. milk


Pour mixture over butter.  Do not stir.  Pour 3 cups fruit on top.  Do not stir.  Pour 1 c. sugar over fruit.  Bake 350 for 35 minutes or until brown.

Apple Crisp -- Sheila

6-8 large apples (combo of sweet and sour)
2/3 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
2-4 t. water
Peel and slice apples and put in 9 x 13 pan

Mix
1 c. flour
1 c. oatmeal
1 c. brown sugar (or 1/2 c)
Mix in softened 1 cube butter

Crumble over apples.  Bake covered at 350 for 1 hour.  Uncover last 15 minutes

Pappardelle Primavera (big noodles)

1 t. olive oil
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips

Heat the oil in a 12 inch skillet over med heat.  Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp.  Stir the broccoli, peas and sauce in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the vegetables are tender.  Toss the vegetable mix with the pasta.  Sprinkle with the basil.  For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.

Savory Pork chops with carmelized onion

4 pork rib chops
cajun seasoning
ground pepper
4 c. sweet onions, chopped
2 T. olive oil
1 T. brown sugar
2 T. balsamic vinegar
1 T. lemon juice
1/4 t. salt
1/4 t. pepper

Sprinkle pork chops with canjun seasoning and pepper.  Grill or saute in olive oil over medium heat for 8 minutes on each side.  Serve with caramelized onions.  (Cook onion in hot olive oil in a large skillet over medium heat. stirring often, 10 to 12 minutes or until golden.  Sprinkle with sugar and cook 2 minutes more.  Add vinegar and next three ingredients and cook 2 minutes longer.  Serve warm or cold.)  

Walnut Crusted Pork Chops or Chicken Breasts

bread crumbs
1/3 c. walnuts
2 T. Parmesan cheese
coarse salt
fresh ground black pepper
mayo or 1 large egg white
4-6 boneless, skinless chicken breasts (thin sliced) or 4-6 boneless pork chops

Mix bread crumbs, walnuts, and Parmesan cheese in food processor or blender. Set aside in bag or bowl.  Salt and pepper chicken or chops and dip into mayo or egg whites (letting excess drip off) and then cover with crumbs.  In a large nonstick ovenproof skillet, heat oil over medium heat.  Add covered meat and cook until lightly browned.  Carefully turn meat over and brown on both sides.  Bake for 8 to 12 minutes (or more until done).  Serve with lemon slices and a salad.