6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt
Heat over to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe.
Yam and Pineapple Casserole -- Kimberly
Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Pie Crust -- Martha
Ingredients:
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
Salsa Black Bean Soup
INGREDIENTS:
2 (15 ounce) cans black beans, drained
and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
|
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
|
DIRECTIONS:
| 1. | In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. |
| 2. | Heat the bean mixture in a saucepan over medium heat until thoroughly heated. |
| 3. | Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false |
Luann's Salsa (adapted to freezer)
23 to 25 med. tomatoes
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste
1. Blanch and peel tomatoes
2. Cut and squeeze most of the juice out as this will make it thicker
3. Chop onions, peppers
4. Chop jalapeno and remove seeds so it's not so hot
5. Add other stuff
6. Cook in 8 qt pot stirring often so it doesn't burn. Vegetables need to be soft--abt 20 min or more. I cook longer and then freeze.
7. Blend in a blender to get things really chopped up
8. Luann bottles and water baths boiling 20
9. I let cool and put in bags and freeze. Yummy
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste
1. Blanch and peel tomatoes
2. Cut and squeeze most of the juice out as this will make it thicker
3. Chop onions, peppers
4. Chop jalapeno and remove seeds so it's not so hot
5. Add other stuff
6. Cook in 8 qt pot stirring often so it doesn't burn. Vegetables need to be soft--abt 20 min or more. I cook longer and then freeze.
7. Blend in a blender to get things really chopped up
8. Luann bottles and water baths boiling 20
9. I let cool and put in bags and freeze. Yummy
Mediterranean Slow-Cooked Garden Stew from Deseret News
1 tablespoon olive oil
3 cloves garlic, diced
½ onion, diced
1 cup chicken stock
4-5 ripe tomatoes, diced
1-2 peppers (For jalapenos, only use one or half of one. If using sweet peppers, add another!)
2 ears of corn (corn shaved from the cob)
A handfull of something green based on what's growing in your garden, like green beans, peas, zucchini or yellow squash; shell it, slice it, peel it or put it in whole (My garden is exploding with okra right now.)
1 tablespoon curry powder
½ teaspoon cumin
1 teaspoon paprika
1 pinch of sea salt
pepper to taste
Sauté the onion and garlic until transparent, then add all the sautéed items to the slow cooker with the chicken stock. Add the rest of the vegetables, set your slow cooker to low and stew for one hour.
Serve over cooked rice and enjoy the fruits of your garden.
Silvina Niccum is a young adult fiction writer, a homeschooling mother of three and lives in Dallas. Her email is sbniccum@gmail.com
Apple Crisp Crunch
APPLE CRISP CRUNCH
Serves: 6
4 medium apples, peeled and sliced
1/4 cup honey
1 teaspoon cinamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in a lightly greased slow cooker. Mix together honey, cinnamon, melted butter and cereal. Spread on top of apples.
Cook on low 6-8 hours.
Tara Creel is a Logan native and mother of three boys. Her email is taracreel@gmail.com.
Southwest Chicken Salad
Dressing:
1 Cup of Low Fat Sour Cream or (1/2 sour cream and 1/2 Greek yogurt)
2 T. Medium Salsa
1/2 Lime, Juiced, 1 Clove of Garlic, minced,
1/4 tsp of Onion Salt,
1/2 tsp Chili Powder
1 Tbsp of Mayom
Salt and Pepper to Taste,
Mix ahead and let chill for at least one hour.
Chicken--Pan fry slowly or grill thin chicken breasts seasoned with lime, salt and pepper and a little soy sauce at the end. Set aside.
Romain Lettuce
Corn, canned or cooked frozen
Tomatoes (diced or cherry)
Black Beans (rinsed)
Purple Onion, diced
Chopped up Avocado
Crushed tortilla chips or any kind of chips
Shredded Cheese
Mix salad ingredients together, toss with dressing, and place thin-sliced, cooked chicken on top. Enjoy
Quinoa Salad (yummy)
1 cup Quinoa (rinsed well),
1 can chicken broth (14 oz),
1 T. olive oil.
Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked Quinoa in a bowl and toss with 1 T. olive oil and then cool it well.
Mince: cucumber, green onions and Poblano pepper and add to Quinoa.
Add:
1 cup Argugula
Feta cheese
Dried currants
Dressing: (Mix in food processor or a good blender)
Champagne Vinegar
Roasted walnuts (ground)
Olive Oil
Stone Ground Mustard
Shallots
Lemon Juice
Salt and Pepper
Garbanzo Bean Salad (Turkish)
http://www.pccnaturalmarkets.com/pcc/recipes/pcc-turkish-garbanzo-salad
Peach Pie -- Becky
5 large peaches
1 cup of sugar
3 Tbsp corn starch
1/2 cup water
1/2 tsp almond flavoring
2 Tbsp butter
Slice 3 peaches into a cooked pie shell. Mash 2 more peaches and add sugar, corn starch and water. Cook 5 minutes until it boils. Add the almond flavoring and butter. Pour over the sliced peaches. Chill. Serve with whipped cream.
Pumpkin Chocolate Chip Cookies
These are from Mrs. Fields, but not THE Mrs. Fields
1 1/2 cups butter
1 1/2 cups brown sugar firmly packed
1 cup white sugar
2 TBLS vanilla
1 tsp salt
2 large eggs
1 lg can (29 oz) or 3 cups pumpkin
2 TBSLS pumpkin pie spice
1 TBLS cinnamon
1 tsp nutmeg
6 cups flour
2 tsps baking soda
Milk Chocolate chips (2 cups or 12 oz. bag)
Cream butter, sugars, vanilla and salt well. Scrape down sides of the bowl. Add eggs and pumpkin. Beat well until the mixture is fluffy. Add spices. Mix. Add flour, soda and chocolate chips. Blend until well incorporated, but do not over-mix. Use a small ice cream or cookie scoop to form 1 inch balls of dough, and them 1 inch apart on an ungreased cookie sheet. Bake at 350 degree Fahrenheit for 12-16 min. Let rest for a minute or two and remove from tray to a cooling rack with a spatula. This makes a huge batch, so unless you have a large capacity mixer, you might want to cut the recipe in half.
1 1/2 cups butter
1 1/2 cups brown sugar firmly packed
1 cup white sugar
2 TBLS vanilla
1 tsp salt
2 large eggs
1 lg can (29 oz) or 3 cups pumpkin
2 TBSLS pumpkin pie spice
1 TBLS cinnamon
1 tsp nutmeg
6 cups flour
2 tsps baking soda
Milk Chocolate chips (2 cups or 12 oz. bag)
Cream butter, sugars, vanilla and salt well. Scrape down sides of the bowl. Add eggs and pumpkin. Beat well until the mixture is fluffy. Add spices. Mix. Add flour, soda and chocolate chips. Blend until well incorporated, but do not over-mix. Use a small ice cream or cookie scoop to form 1 inch balls of dough, and them 1 inch apart on an ungreased cookie sheet. Bake at 350 degree Fahrenheit for 12-16 min. Let rest for a minute or two and remove from tray to a cooling rack with a spatula. This makes a huge batch, so unless you have a large capacity mixer, you might want to cut the recipe in half.
Quinoa Vegetable Salad
1 cup Quinoa (rinsed well),
1 can chicken broth (14 oz),
1 T. olive oil.
Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked quinoa in a bowl and toss with 1 T. olive oil and then cool it well.
Dice vegetables of your choice and add to cooled quinoa.
Examples:
1/2 red, yellow, or green pepper,
3 T. red onion,
cherry tomatoes,
cucumber slices,
avocado, if desired,
carrots, sliced thin.
Add feta cheese (or cheese of your choice)and salt and pepper to taste. Enjoy
Wheat Berry Delicious Salad
Salad:
- 1 cup wheat berries
- 3 cups water
Cook wheat berries about 45 minutes until softened. Drain and cool.
In a salad bowl mix together the cooked wheat berries and the following ingredients. - 1 15-ounce can garbanzo beans (rinsed well and drained)
- 1 English cucumber, peeled, seeded and diced
- 1 organic green bell pepper, seeds removed and diced
- 1 carrot, diced (about 1 cup)
- 1/4 red onion, diced (or a little more--to taste)
- 1/3 bunch parsley, chopped
- 1/2 c. low-fat cottage cheese
Dressing:
Whisk or stir together the dressing and pour over the salad, mixing well.
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon unrefined sea salt
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
Frosted Apple Bites
3 dozen
1/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2. cups whole wheat flour
1 t. vanilla
2/3 c. evaporated milk
1 c. peeled, diced apples
1 c. milk chocolate chips
1 c. chopped walnuts or pecans, (optional)
Preheat oven to 350 degrees F. Grease cookie sheets
Cream together butter, brown sugar, and egg in a large bowl. Add baking soda, salt, nutmeg, and flour. Mix well and then add vanilla and evaporated milk. Fold in apples, chocolate chips, and nuts, if using.
Drop by teaspoonfuls onto greased cookie sheets and bake 12 to 14 minutes. Remove cookies to a wire rack. Cool slightly and then frost with Cinnamon Glaze while cookies are still warm.
For glaze: Mix all ingredients in a medium bowl until smooth and a good consistency for frosting.
--From Lion House
1/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2. cups whole wheat flour
1 t. vanilla
2/3 c. evaporated milk
1 c. peeled, diced apples
1 c. milk chocolate chips
1 c. chopped walnuts or pecans, (optional)
Preheat oven to 350 degrees F. Grease cookie sheets
Cream together butter, brown sugar, and egg in a large bowl. Add baking soda, salt, nutmeg, and flour. Mix well and then add vanilla and evaporated milk. Fold in apples, chocolate chips, and nuts, if using.
Drop by teaspoonfuls onto greased cookie sheets and bake 12 to 14 minutes. Remove cookies to a wire rack. Cool slightly and then frost with Cinnamon Glaze while cookies are still warm.
For glaze: Mix all ingredients in a medium bowl until smooth and a good consistency for frosting.
--From Lion House
ATC's favorite Black Bean Soup
| BLACK BEAN SOUP | |
1 lb black beans, soaked
8 cups low sodium broth or water 1 tablespoon kosher salt 1 cup onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup carrots, chopped 8 tablespoons olive oil 6 garlic cloves, peeled 1 1/2 teaspoons cumin (or to taste) 4 teaspoons white vinegar
Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.Cook over low heat for 30 minutes.
Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary | |
Favorite Cauliflower Recipe
1 medium head cauliflower (abt 2 lbs)
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese
1. Separate cauliflower into flowerets. Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan. Add cauliflower, onion and lemon juice. Cover and heat to boiling; reduce heat. Simmer about 6 minutes or until cauliflower is just tender; drain
2. Heat oven to 425 degrees. Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley. Heat uncovered in oven 5 minutes.
3. Spread cauliflower and onions in pan; sprinkle with pepper and cheeses. (Those mentioned are the best but any cheese will work in a pinch) Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese
1. Separate cauliflower into flowerets. Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan. Add cauliflower, onion and lemon juice. Cover and heat to boiling; reduce heat. Simmer about 6 minutes or until cauliflower is just tender; drain
2. Heat oven to 425 degrees. Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley. Heat uncovered in oven 5 minutes.
3. Spread cauliflower and onions in pan; sprinkle with pepper and cheeses. (Those mentioned are the best but any cheese will work in a pinch) Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
Whole Wheat Bread by Tad
Mix together:
1 cup warm water (115 degrees to 120 degrees)
2 T. yeast (heaping Tablespoons.)
Set aside
Place in Mixer:
2 T. salt
1/3 - 1/2 c. oil
1 c. honey (or could substitute sugar (3/4 to 1 c. sugar)
4 c. warm water
6 c., whole wheat flour
1/2 c. gluten flour
Mix well and then add yeast mixture, continue to mix.
Slowly add:
5-6 c. more wheat flour
Add only enough flour until dough pulls away from bowl and is still a little sticky. Mix for 3 minutes. Let rest for 7 minutes. Mix for another 10 minutes.
Divide dough in fifths (or fourths, if you have very large loaf pans), then roll each out and shape into loaves. Cover and let rise until around double in size (be careful not to let them "over rise," or they can fall)--approximately an hour to an hour and a half.
Bake in preheated oven @ 350 degrees for 30 minutes. Remove from pans immediately and let cool on bread racks. Do not cut into the loaves for 30 minutes
1 cup warm water (115 degrees to 120 degrees)
2 T. yeast (heaping Tablespoons.)
Set aside
Place in Mixer:
2 T. salt
1/3 - 1/2 c. oil
1 c. honey (or could substitute sugar (3/4 to 1 c. sugar)
4 c. warm water
6 c., whole wheat flour
1/2 c. gluten flour
Mix well and then add yeast mixture, continue to mix.
Slowly add:
5-6 c. more wheat flour
Add only enough flour until dough pulls away from bowl and is still a little sticky. Mix for 3 minutes. Let rest for 7 minutes. Mix for another 10 minutes.
Divide dough in fifths (or fourths, if you have very large loaf pans), then roll each out and shape into loaves. Cover and let rise until around double in size (be careful not to let them "over rise," or they can fall)--approximately an hour to an hour and a half.
Bake in preheated oven @ 350 degrees for 30 minutes. Remove from pans immediately and let cool on bread racks. Do not cut into the loaves for 30 minutes
Apple Cobbler
3 cups sliced apples
3/4 c. water
1/2 c. sugar
Bring to a boil
Mix 1 1/2 T. cornstarch plus 2 T. cold water together. Add to apple mixture. Boil 1 minute until slightly thick. Dot with butter.
Mix together crisp cobbler for top:
3/4 c. sugar
3/4 c. flour
1/2 c. butter
Mix together with pastry blender in bowl until mixture is smaller than pea size. Sprinkle on top of apples mixture. Bake 400 degrees for abt 20 minutes.
3/4 c. water
1/2 c. sugar
Bring to a boil
Mix 1 1/2 T. cornstarch plus 2 T. cold water together. Add to apple mixture. Boil 1 minute until slightly thick. Dot with butter.
Mix together crisp cobbler for top:
3/4 c. sugar
3/4 c. flour
1/2 c. butter
Mix together with pastry blender in bowl until mixture is smaller than pea size. Sprinkle on top of apples mixture. Bake 400 degrees for abt 20 minutes.
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