Crustless Sausage Quiche


1/2 lb sausage, browned & drained
8 eggs (use 10 eggs for a larger dish and less sausage/egg ratio)
2 cups shredded cheese
1/2 – 1 cup milk (I’ve done without milk before and it just gives you a thicker quiche!)

Directions

Brown sausage, drain and set aside. In a mixing bowl, scramble up the eggs and milk. Add cheese and sausage, mix all ingredients well.  It makes a very thick mixture!
Pour into a greased 9 inch pie plate. Bake at 350 for 40 minutes or so. The top will be pretty browned when it is fully cooked all the way through. It tastes yummy browned. ðŸ™‚ I cut these into 8 pie slices and served.

Corn Pudding

1 can cream corn
3/4 c. milk
1/3 c. wesson oil
2 eggs slightly beaten
2/3 c. corn muffin mix (can use Jiffy)
1 1/2 c. grated cheddar cheese

Mix all liquid ingredients.  Add dry ingredients.  Pour in 9 x 9 dish.  Sprinkle top with 1 1/2 c. grated cheese.  Bake for 45 minutes at 400 degrees uncovered.

Mrs. Durgen's Strawberry Pie

Double Crust to make 2 pies

2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.

Filling

2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice

In baked crust, place sliced or whole strawberries

Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice

Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream


Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.

Fritati -- Elisa

Saute some vegetables:

Onions
Garlic
Zucchini Squash,
Asparagus
Spinach
anything you want

Pour in 8 beaten eggs, salted.  Tilt eggs and veges in the pan from side to side and lift up the corners so the liquid can run underneath.  Cook about half way.  Sprinkle parmesan and sharp cheddar.  Place in oven under broiler for about 5 minutes.  Watch, so it doesn't burn.


Lemon Ceasar Salad -- Elisa

1 cup olive oil
2 cloves garlic, minced
2 lemons, medium to large JUICE
1/2 t. salt
Fresh ground pepper to taste
1/2 c. Kraft Parmesan Cheese

Blend it together and serve over
Romaine Lettuce
Bacon bits
Fresh Parmesan Cheese
Croutons
Fresh Tomatoes
Chicken (onion powder, salt and pepper and browned in olive oil and baked in the oven at 350 degrees)

Apple Cake

1 c. canola or vegetable oil
2 c. sugar
3 eggs
2 1/2 cups flour
2 t. baking powder
1 t. baking soda
1 t salt
2 t. ground cinnamon
1 t. ground nutmeg
1 t vanilla extract
4 c peeled and grated apples--granny smith or other cooking apple

Frosting
1 8-oz pkg cream cheese, room temperature
1 stick butter, softened
4 1/2 c. (about 1 (lb)
2 t. vanilla extract
1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Ranger Cookies -- Bakers

1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla

Mix together and set aside

2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Add dry ingredients to above

Stir in:

2 cups oatmeal
2 cups cornflakes
1 cup coconut

Bake 350 degrees for 10-12 minutes

Sister Baker suggests serving them warm with a scoop of vanilla ice cream on top!

Salsa Gwen Krumperman

2 1/2 c. tomatoes
1 can chopped green chilies 4 oz
2 T El Pato Sauce (or Macayo Taco Sauce
2 T. minced onion
2 T vinegar
1/2 t sugar
1/2 t. salt
1/4 t. celery salt
1/4 t. pepper

Blanch tomatoes for 20 seconds.  Peel and cut tomatoes measure and set aside.  In blender, put vinegar, El Pato Sauce and spices and blend quickly.  Add prepared tomatoes and green chilies, and "pulse" the blender until the tomatoes are the size of chunks desired.  Pour into jars or contains and refrigerate.
apple cookies

1/2 c butter
1 1/2 . brown sugar
1 egg
2 c flour
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/4 c apple juice or milk
1 c. finely chopped peeled apple
1 c. raisins
apple glaze

Cream butter and sugar together until fluffy; beat in egg  Sift flour with soda, salt, cinnamon cloves, and nutmeg.  Add to creamed mixture alternately with liquid.  Fold in chopped apple and raisins.  Drop by level tablespoonfuls on a well-greased cookie sheet  Bake at 400 in oven for 10 minutes.  Remove and spread with following apple glaze while still warm  4 1/2 dozen

Cream together 2 T. soft butter and 1 1/2 c. sifted powder sugar.  Beat in 1/4 t. vanilla, dash of salt and 2 1/2 T. apple juice or milk to make a good consistency for spreading.
Coconut Oatmeal Crinkles
1 c butter
1 c sugar
1 c. brown sugar, firmly packed
2 eggs
1 t. vanilla
1 2/3 c unsifted flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 1/2 c. oats
1 c. chopped walnuts
2 c. shredded coconut

Cream together the butter and sugars until fluffy.  Beat in eggs and vanilla.  Sift together flour, baking powder, soda and salt.  ;Blend into creamed mixture.  Mix in rolled oats, nuts and coconut.  Drop by rounded teaspoonfuls about 1 1/2 inches apart on a greased baking sheet; press into flat rounds about 1/4 inch think with tines of a fork  Bake in a 375 oven for 10 to 12 minutes or until ly browned
Pineapple Angel Cake

1 pkg 4 serving size Jello Vanilla Instant Pudding
1 20 oz. can crushed pineapple in juice
1 10 oz. pkg angel food cake
1 large cool ship
Strawberries to garnish top

Mix dry ingredients and pineapple with juice and gently stir in cool whip
Cut cake horizontally into 3 layers
Put pudding mixture between layers, on tp and sides
Top with strawberries
Refrigerate for 1 hour

Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.

Nauvoo Donuts

2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c flour +
1/2 t. salt
1 egg


Brigham Young's Buttermilk Doughnuts

1 quart buttermilk
2 1/2 c sugar
4 eggs
6 T. butter
3 t. nutmeg
1 t. baking soda
1/2 t. baking power
1 t. salt
flour
Combine ingredients, kneading in enough flour to make a soft dough, not too sticky.  Roll out and cut into doughnuts.  Fry in vegetable oil.

Joseph Smith Johnny Cakes

3 c. cornmeal
1 c. flour
2 t. soda
1 t. salt
2 T. molasses (I had 1/2 c. sugar or 1/3-1/2 c. honey)
3 c. buttermilk
2 eggs, well beaten

Sift together the dry ingredients.  Slowly stir in the honey and buttermilk and mix well.  Add the beaten eggs and beat hard for 2 minutes.  Pour into shallow, well-greased pan and bake at 350 degrees for about 30 minutes.

Dutchman Small Pearl Tapioca

Soak 1/2 cup of tapioca overnight in 1 1/2 c. cold water.  Next morning mix 1 quart of milk and 3/4 cup sugar.  Bring to a boil.  Drain water off tapioca and add tapioca to milk.  Cook and stir until tapioca is clear (at least 30 minute)  Combine 3 beaten eggs, 3/4 cup sugar, and 3/4 t. vanilla.  Add to above mixture and bring to a full boil.  Makes abt 2 quarts.

Toasted Sweet Corn Pudding

Recipe Courtesy of Nauvoo Nibbles Bulk Foods and Kitchen Wares

7.5 oz Cope's toasted dried sweet corn
4 cups of whole milk
1 c. well shaken buttermilk (do not use powdered)
4 large eggs, lightly beaten
1/4 c. butter, melted and cooled
2 T. sugar
2 T. flour
1 1/2 t. salt

Preheat oven to 350 degrees with rack in upper third.  Butter a 2 quart shallow baking dish.  Whisk together all ingredients.  Transfer to a baking dish.  Bake until pudding is set 1 to 1 1/4 hours.  Cool ten minutes before serving.

Works in crockpot.  Cook for 2 plus hours on high.

Roasted Chicken in Crockpot

1 whole chicken (about 3 lbs)
1/2 to 1 c. chicken broth
3 garlic cloves, peeled and minced
1 plus 1/2 small onion (chopped)
1 celery stock (chopped)
1 carrot (chopped)
shakes of herb de Provence

Slice an onion and place slices on bottom of crock pot.  Add 1/2 can chicken broth, garlic, onion, celery and carrot.  Place chicken on top onions.  Sprinkle chicken with Herbs de Provence, salt and pepper.  Set crockpot to high and cook about 1 hour per pound.  Optional:  Roast in 500 degree oven for 8 to 10 minutes afterwards until skin is golden brown.  The stock left over makes a delicious gravy or a base for a soup.   Use meat thermometer to determine when it is done.

Mrs. Durgen's Strawberry Pie -- Sister Rushton

Ingredients to make 2 --  9" pies

Double Crust (to make 2 pies)
2 c. flour
1 t. salt
2/3  cup Crisco (may need a little more)
1/2 c. cold Water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9" pie pan.  Bake crust at 400 degrees for 10 minutes.

Filling
2 plus cups sliced or whole strawberries to fill the bottom of each pie crust
2 plus cups crushed strawberries
2 c water
2 c sugar
8 T. corn starch
2 T. lemon juice

In baked crust, placed sliced or whole strawberries

Pre mixe corn starch with small amount of water for thickening.  In a pre-cooked 9" pie shell, place strawberry halves or whole, filling up the bottom of the curst.  Bring crushed strawberries, water and sugar to a boil, and stir until clear and thick.  Stir in corn starch thickener.  Add lemon juice.

Pour over sliced whole strawberries and refrigerate.

To with whipped cream or ice cream

Corn Pudding -- Sister Jones

1 can cream corn
3/4 c. milk
1/3 c. olive oil or melted butter
2 eggs, slightly beaten
2/3 c. corn muffin mix
1 1/2 c. grated cheddar cheese

Add dry ingredients.  Pour in 9 x 9 dish.  Sprinkle top with 1 1/2 c. grated cheese.  Bake 45 minutes at 400 degrees.

Apple Cake -- Sister Hendricks, Collyer, McHardy

1/2 c. butter
2 . sugar
2 eggs
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
2 t. soda
2 c. flour (2 c + 3 T for high altitude)
1 c. chopped walnuts or pecans
5 c unpeeled, diced apples (If you are using a food processor, don't mush up.  Use a good cooking apple.  Granny Smith's are good, Jonathan's  . . .
4 t. hot water
2 t vanilla
Mix and bake 45 minutes or until toothpick comes out clean

Caramel Sauce (You may wish to double this)

1/2 c. butter
1 c. half and half
1 c. white sugar
1 c. brown sugar
Bring to boil  Serve warm over apple cake.



Coconut-Oatmeal-Chocolate Chip Cookies

 Ingredients

    • 1 cup shortening
    • 1 cup sugar
    • 1 cup firmly packed brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups rolled oats, uncooked 1 6-oz pkg chocolate chips                                                                                                                                                                                                         
    • 2 cups crisp rice cereal ( Rice Krispies)
    • 1 cup flaked coconut

Directions

  1. Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
  2. Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
  3. Stir in oats and remaining ingredients.
  4. Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
  5. Bake at 350° for 10-12 minutes.
  6. Transfer to wire racks to cool.

Pickled Carrots -- Sister Peterson

2 lbs. fresh carrots (pealed and cut in approx. 1/2 inch pieces.  Cook carrots in boiling water for 10 minutes until crispy tender, drain
1 c. green pepper, chopped
1 c. yellow onion, chopped
In sauce pan mix together and heat until sugar is dissolved:
     1 can tomato soup
     1/2 c. oil
     1/2 c. cider vinegar
     3/4 c., sugar
     salt ad pepper

Mix all ingredients together.,  Chill in fridge for several hours before serving.  Optional:  You can add to sauce mixture 1 tsp prepared mustard and 1 tsp Worcestershire sauce.  Mix well

You can add more carrots as needed. 


Grape Salad from Sister Hendricks

1 pkg cream cheese (8 oz)
l cup sour cream
1/3 c. sugar
 2 t. vanilla
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 T. brow sugar
3 T. chopped pecans

Beat the cream cheese, sour cream, sugar and vanilla until blended.  Add grapes and toss to coat.  Transfer to a serving bowl.  Cover and refrigerate until serving.  Sprinkle with brown sugar and pecans just before serving.

Black Bean and Sweet Potato Soup (crockpot)

1 onion (saute in a little avocado oil)
3 cloves garlic, minced (saute for full flavor)
3 cups sweet potatoes (diced pretty small)
3 cups cooked black beans (I love using dry beans and cooking ahead
1 T. cumin
1 t. salt or to taste
pepper
3-4 c. chicken broth

1.  Saute the onion and then add garlic, using medium heat.  Add all ingredients to a crock pot and cook for about 3 hours on high or 5 hours on low.  When it is done either use an immersion blender or a food processor and process half to two-thirds of the soup.  Mix together and serve.  Add garnishes, such as chips, onions, avocado, etc.

Whole Wheat Yeast Waffles (overight)

1-1/4 cup (313ml) milk
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt

Heat milk, water, butter ad honey at 120 degree   I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture.  Mix at low to moisten, then medium high for 1 minute.  Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker.  Pour 3/4 c. over grids.  Close waffle maker, bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve while hot with toppings.  Yield 7 waffles

Chickpea Soup

Lemon Chickpea Orzo Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 large carrots, halved lengthwise and finely sliced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • ½ tsp. dried thyme
  • 6 cups vegetable broth + 1 cup water
  • 1 can chickpeas, rinsed and drained
  • 1 small sprig rosemary
  • 1 cup orzo
  • 1 bay leaf
  • ⅛ cup fresh lemon juice
Instructions
  1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
  2. Add the thyme and pinch of pepper; stir together.
  3. Add the vegetable broth and water and bring to a boil.
  4. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
  5. Reduce heat to low and stir in lemon juice.

Party Raspberry Punch by Kaye Calvert

2 frozen packages raspberries
1 large frozen orange juice
1 small frozen lemonade
1/2 c. sugar
Ice
1 bottle of Ginger Ale

Use 2 cans water (not 3) of frozen juice.  Mix well and add Ginger Ale last.  Bon Appetite

Mary's Scones

2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar
2/3 – 1 cup milk, light cream or buttermilk 

Put flour, baking powder and salt into large bowl, whisk to mix well.  Add butter and cut in with pastry blender until mixture looks like fine crumbles.  Add sugar, toss to mix.  Add milk and stir with fork until a soft dough forms* (at this point you can add raisins, dried cranberries, choc chips or nuts).  Scoop out and drop by large spoonfuls onto ungreased cookie sheet.  Bake in preheated 425 degree oven about 12 minutes or until light brown on top.  Cool on rack.  Serve with butter, preserves or honey or topping of your choice.  DO NOT OVERBAKE!

*You can also fix these in triangle forms.  Do this by forming dough into ball, put onto a lightly floured board and give 10-12 kneads.  Pat dough into a large circle, about ½ inch thick.  Cut into wedges.  Place scones on an ungreased cookie sheet slightly apart for crisp sides, touching for soft sides.


Saurkraut from Sister Peterson

Begin with one 2-lb bag of sauerkraut (I believe it is I the cold case near bacon)

Drain off about half the liquid (save in case you want to make it more sour at the end)

1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds

Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.

Simmer for about an hour.

Peel and grate one large potato.  Add to sauerkraut.  This is what thickens it.

1/2 pound bacon, cut in small pieces and fried.  Add to sauerkraut (including the fat)

It always tastes better the second day, so you can make it ahead and refrigerate it until used.  Reheat.

Ambrosia Salad (Easter dinner in Nauvoo)

1 20 oz. can pinepaple chunks, drained
1 11 oz. can mandarin oranges, drained
1/2 c. maraschino cherries, drained and rinsed
1 c. green seedless grapes, sliced in half
1 smal red apple, cut in chunks
1 c. miniature marshmallows
1 c. sweetened flakes coconut
1/4 c. vanilla yogurt
1 8 oz. container of cool whip (whipped topping)

Instructions
1.  In a large bow, combine pineapple, mandarin oranges, cherries, grapes, apples, ,marshmallows and coconut.  Add yogurt and whipped topping to bowl.  Using a spatula fold mixture together until combined>
2.  Cover and chill in refrigerator 2 to 4 hours before serving.

Notes
Yields approximately 6 servings
Stays fresh covered in refrigerator up to 2 days

Valerie's Bran Muffins

Combine and set aside:

1 c. boiling water
1 c. Kellogg's 100% All Bran Buds

Cream
1/2 c. Crisco or butter
2 eggs

Add sifted dry ingredients
2 1/2 cups flour
2 1/2 t. baking soda
1/2 t. salt
1/2 c. sugar (or less)

Slowly Mix In:

2 c. buttermilk
2 c. Kellogg's 100% All Bran Original
Cooled Bran Buds and Water (above)

Add:
1 c. dried cranberries or raisins (softened in hot water and drained)
1 c. chopped nuts

Bake at 400 degrees for 15 minutes.  (Can use cup cake liners in the muffin tins because they are easy to remove)

Note:  Dough may be kept covered in refrigerator for a few weeks.  Do not stir batter after refrigeration.  Yummy--(from Sister Russell in Nauvoo)

Quick Raised Donuts

4 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 envelopes yeast
8 c. flour (more or less)
1 T. salt
2 eggs (optional, but doughnuts are softer with eggs added)

Blend in mixer 10 minutes.  Roll 1/2 inch thick.  Cut out doughnut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar.  Makes about 6 dozen.

One-Half Donut Recipe
2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c. flour
1/2 t. salt
1 egg (optional)

When you add eggs be sure to add a little more flour.

Donuts

2 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 packs of yeast
8 cups of flour
1 t. salt
2 eggs (optional)

Blend together for 10 minutes in mixer.  Roll 1/2 inch thick.  Cut out donut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar  Makes 6 dozenl

Strawberry Delight Dessert (Easter dessert in Nauvoo)

1 frozen sliced strawberries (l6 oz)
1 strawberry jello (3 oz)
1 cool whip (9 oz)
1 Angel food cake, brokn into pieces
2/3 c. boiling water

Instructions:

Dissolve jello in water.  Add berries then partially set for about 1/2 hour.  Fold in cool whip and broken angel food cake.  Put in 9 x 13 pan.  Refrigerate until firm.

abt 12 servings

Funeral Potatoes




Cranberry Chicken (crockpot)

Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 

Ingredients
  • 4 Boneless Skinless chicken breasts, thawed
  • 1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}
  • 1 pkg. Dry Onion Soup
  • 8 oz. Kraft Catalina Dressing {Russian Dressing can be substituted}
  1. Cook chicken in Crockpot on HIGH for 3 hours {covered}.
  2. After 3 hours, drain juices from crockpot.
  3. Mix together Catalina Dressing, Cranberry Sauce and Dry Onion Soup Mix.
  4. Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

Sirloin Tips

Beef Tips with Onion & Mushroom Gravy
Recipe by Our Best Bites
Ingredients:
2 pounds lean beef stew meat
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby Portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
Instructions:
Heat the oil in a large skillet or stockpot over medium-high heat. While the oil is heating, toss the flour and steak seasoning together in a bag (like a roasting bag or a large zip-top bag). Add the beef and toss until evenly coated.
When the oil is hot, add the seasoned beef and cook for 3-4 minutes or until browned on all sides. Transfer the beef to a slow cooker. Add the onion, mushrooms, garlic, onion soup mix, and beef broth. Cook on low for 7-8 hours or until the beef is very tender. Add the vinegar and season to taste with salt and pepper. Serve over hot rice or egg noodles. Makes 6-8 servings.    Click:   Our Best Bites

Quinoa Black Bean Casserole

2 c quinoa, rinsed
4 c water
1 lb butternut squash, chopped into 1 inch cubes
1 onion, chopped
2 cloves of garlic, minced
1 T cumin
1 1/2 c or one can black beans, drained and rinsed
1 1/2 c corn, drained or thawed
1 t salt
2 c shredded cheddar cheese, divided
1 1/2 c salsa
2 eggs

Bring quinoa and water to a boil. Simmer, covered, 15 mins.
Toss squash with olive oil, salt and pepper. Roast on a baking sheet for 10-15 mins at 400 degrees.
Sautee onion and garlic until they begin to brown. Add cumin and continue cooking another minute or so.
In a large bowl, combine quinoa, squash, onion mixture, salt, beans, corn, and 1 c cheese. Whisk eggs into salsa and fold in. Pour mixture into a greased 9x13 pan and top with remaining cheese.
Bake, covered, about 45 mins at 350. Remove foil at the end of baking to allow the cheese to melt.
 
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Whole Wheat Bread in the Breadmaker

12 oz water
1.5 tsp salt
2.2 oz (3 Tbsp) honey
1 oz  (2 Tbsp) oil
20 oz (abt 4 3/4 Cups) 100% freshly ground white wheat flour
2 tsp saf instant yeast.

Tian -- Parmesan


Parmesan Vegetable Tian


Yield: Makes 4-5 side dish servings

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.
Enjoy!
TIPS
The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.
Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.
                                --from the Comfort of Cooking.  She adapted it from The Blond Cook

Red Cabbage (German style)

l medium red cabbage, shredded
2 cooking apples, grated
1 small onion, grated
2 T. bacon fat
1/2 plus cup of sugar
1 bag leaf
1 whole cinnamon stick
pinch nutmeg
Enough water to cover bottom of pan.

Combine all ingredients and simmer one hour.  Make a paste of 1/2 c. red wine vinegar and 2 T. flour.  Add to cabbage and cook until thickened.  Add salt and pepper to taste.

From Sister Judy Peterson (Nauvoo)

Asian chicken and red cabbagte salad

Asian chicken and red cabbage salad
Shared by: jludwig
Ingredients
  • 12 lb ground turkey
  • 1 cup cooked quinoa
  • 3 cups shredded red cabbage
  • 2 cups shredded carrots or thinly sliced
  • 2 yellow or red bell pepper cored, deseeded, and sliced into bite-sized strips
  • 1 sweet potato peeled and sliced into 1 inch long, ½ inch wide chunks
  • 12 cup creamy peanut butter
  • 14 cup soy sauce
  • 3 TBSP seasoned rice vinegar
  • 3 TBSP Maple syrup agave nector or honey (sweeten to taste)
  • 2 TBSP Water
  • 1 12 tsp fresh ginger or ginger paste
  • 1 TBSP lime juice
  • 3 TBSP coconut oil
  • 12 cup coarsely chopped fresh cilantro
  • 2 tsp dried onion
  • 4 cloves garlic finely minced or through a garlic press
  • 3 TBSP soy sauce
  • 2 TBSP maple syrup
  • 1 tsp lime juice
  • 1 tsp lime zest
Directions
Cook the ground turkey with dried onion and garlic. When it is cooked mix quinoa with the meat and then add 3 tbsp soy sauce, 2 tbsp. maple syrup, and 1 tsp lime juice and lime zest, add soy sauce and maple syrup to taste
Roasted vegetables
Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil,
2 of 2Asian chicken and red cabbage salad
Directions (cont.)
the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.
Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 25 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.

Beans: A Delicious Tutorial (Iss High RS)


Dry Beans: A Delicious Tutorial

Step 1: Buy some beans!
  • Determine how much you need to store. The Church recommends 5 pounds/person/month. That makes 60 pounds per year, or 300 pounds for a family of five.
  • Buy the dry version of beans you already use—pintos or black beans for tacos, garbanzo beans (chickpeas) for hummus and falafel, kidney beans for soups and casseroles….

Step 2: Cook some beans!
  • Decide how many you want—they will double or triple in volume when cooked.
  • Spread them out on a cookie sheet and pick out shriveled or broken beans. Rocks also don’t taste good!
  • Rinse them off and get ready to cook. ***NOTE: Soaking does not dramatically increase cooking times for beans unless they are ancient, nor does it reduce the amount of gas-producing enzymes in your beans. If you have trouble digesting beans, eat more of them! Your body will adjust, and thank you for it!***
  • Now choose a method:
    1. On the stove: Put your beans in a pot and cover with a couple of inches of water; salt to taste. Bring to a boil, then turn the heat down to low. They’ll be ready to eat in 1.5-2.5 hours, depending on the type of beans and their age.
    2. In the crockpot: Cover with water and salt to taste. Cook on high for 3-4 hours or on low overnight.
    3. In your pressure canner: For pints, place ½ c beans and ½ t salt in each jar. Add water to fill line and process at 10 lbs pressure for 75 minutes. For quarts, place 1 c beans and 1 t salt in each jar. Add water to fill line and process at 10 lbs pressure for 90 minutes.

Step 3: Try some recipes!

HUMMUS

            2 cans, or 4 c garbanzo beans        1 t cumin
            ¼ c tahini                dash cayenne pepper
            ¼ c lemon juice            ¼ c olive oil
            2 t minced garlic            warm water as needed   

Blend through cayenne until smooth. Add oil, then water as needed until creamy. Use as sandwich spread or dip for fresh veggies.
BLACK BEAN BURGERS from How to Cook Everything Vegetarian

        2 c or 1 can black beans, drained and rinsed        ½ c oatmeal
        1 egg                            1 medium onion
        1 T chili powder or other seasoning

Chop onion in food processor, then add remaining ingredients. Process until combined but not pureed Scoop 1/3 c portions onto heated, oiled frying pan and flatten into patty shape with rubber spatula. Cook until brown and firm on both sides. Serve like your favorite burger.


MOROCCAN SPICED BEAN AND LENTIL SOUP

            1 onion, chopped            1 can diced tomatoes
            2 cloves garlic, minced        1 c diced carrots
            1 t grated fresh ginger            ½ c chopped celery
            6 c water                1 t garam masala
            1 c lentils                1 ½ t ground cardamom
            1 can garbanzo beans            ½ t cayenne pepper (optional)
            1 can cannellini or kidney beans    ½ t ground cumin
                                salt to taste

Saute onion, garlic and ginger in olive oil. Add remaining ingredients and bring to a boil. Simmer, partially covered, 20-30 minutes until lentils are soft. Puree a portion of the soup with an immersion blender.


HEATHER JOHNSON’S LENTIL SOUP

1 cup dried lentils, rinsed        3 cups chopped fresh tomatoes (or 2 cans diced tomatoes)
6 cups chicken broth            2 cups sliced carrots
2 cups chopped onion            ½ t dried thyme
1 garlic clove, minced            ¼ t dried marjoram
1 T avocado oil (or other high-heat oil)

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.

Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings



REFRIED BEANS adapted from Joy of Cooking
                       
            1 onion, chopped
            4 cloves garlic, minced
            4 cups (2 cans) pinto beans, partially drained
       
Saute onion in vegetable oil over medium high heat until brown. Add garlic and cook, stirring, for one minute. Add beans to warm. Puree in food processor or mash with a fork, adding liquid as needed and salt to taste.



BLACK BEAN BROWNIES
from chocolatecoveredkatie.com

                1 ½ c black beans                1/3 c maple syrup or honey OR 2 T sugar
                1 T cocoa powder                ¼ c coconut or vegetable oil
                ½ c quick oats                    2 t vanilla
                ¼ t salt                            ½ to 2/3 c chocolate chips
                ½ t baking powder                more chocolate chips for presentation (optional)


Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.