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

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alex Caspero

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

Prep time:  5 mins

Cook time:  35 mins

Total time:  40 mins

 

Ingredients

• 1 pkg Frozen Shredded Hashbrowns {typical pkg size: 1 lb. 14 oz.}
• 16 oz. Sour Cream
• 1 Can Cream of Mushroom Soup
• 1 8oz. Package Shredded Cheddar Cheese {I use sharp cheddar}
• ¼ cup Milk
• ½ Chopped White Onion
• 1 stick of Butter
• ⅛ tsp. Salt
• ⅛ tsp. Pepper
• ⅛ tsp. Garlic Salt
• 1 - 2 Cups Seasoned Croutons, crushed

Instructions

1. Thaw hash browns slightly so they mix well.
2. Preheat oven to 350 degrees.
3. Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and ½ stick of melted butter, then stir well.
4. Pour into greased 9x13 Casserole Dish, and set aside.
5. Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
6. Spread crushed croutons evenly over the top of the casserole.
7. Drizzle the top with other ½ stick of melted butter.
8. Bake for 35 - 45 minutes, or until hot. ENJOY!

Cranberry Chicken (crockpot)

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 35 mins

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}

Instructions

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.   Like Comment

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.