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.