Friday, December 26, 2008

Grandma Murdock's Potato Salad

potatoes, peeled & chopped
onion, chopped
hard-boiled eggs, chopped...reserve a few slices for garnish
Miracle Whip
milk
mustard
salt & pepper to taste
paprika

Boil potatoes until soft (10-12 minutes), drain. In a separate bowl, mix Miracle Whip with milk (you want a lot of the dressing, as it really soaks into the warm potatoes, so for 4-5 potatoes, I'd use 1/2-3/4 c. Miracle Whip with a few T. of milk), a dash of mustard, and salt & pepper to taste. Add eggs to the mixture and garnish with reserved egg slices and a dusting of paprika.

Audrey's little note: Sorry the measurements are so vague...this is a recipe Grandma just throws together and it takes a little practice to get the ratios right, but when you get it, it's a flash back to countless weenie roasts and family dinners.

BBQ Chicken Chopped Salad

1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
fresh basil (2-3 leaves, but I've also made it without and it's good)
1 c. white corn
1 c. black beans
1 c. shredded Monterey Jack cheese
tortilla strips (you can find these in the produce section with other salad toppings)
chopped tomatoes (optional)
chicken, cooked & chopped
BBQ sauce (mmm...Sweet Baby Ray's)
ranch dressing

Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.

from: my friend Cammi

Chili

2 cans red beans, rinsed (or 1 lb dry red beans - instapot)
4 c. chicken broth
2 cans tomato sauce (8 oz.)
1 t. salt
2 c. tomato juice
1/2 t. pepper
2 T. chili powder
1 lb ground beef
1-2 cloves minced garlic or 1 t. garlic powder
1 c onion, chopped
1/2 t. cumin
1/2 t. cinnamon
1/2 square baking chocolate, chopped

Brown ground beef and onion in heavy skillet until lightly browned. Add all remaining ingredients. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.

Instapot instructions: add dry beans and chili powder to chicken broth, press chili/beans setting (takes approximately 45 mins). Brown beef with onion & garlic, stir into beans with tomatoes, juice & sauce, remaining spices, run a second chili/beans setting.

adapted from: Lion House cookbook

Corn Bread

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 T. melted butter
1 1/2 cups milk
1 cup frozen corn kernels

Preheat oven to 400 degrees F. Mix all ingredients together. Pour into a greased 8x8 baking dish or iron skillet. Bake 20-ish minutes until light golden in color.

adapted from: Dinner's Ready blog

Taco Soup

1 lb. ground beef
chopped onion
1 can kidney beans
1 can yellow corn
1 can diced stewed tomatoes
salt
pepper
taco seasoning
shredded or cubed cheddar cheese
sour cream
Fritos chips
fresh chopped cilantro (optional)

In a large pot, brown ground beef with the onion, add salt & pepper to taste, drain. Add taco seasoning and cans of vegetables, including liquids. Add water if needed. I usually sprinkle in some dried parsley too, for color. Bring to a boil over medium heat and simmer 15-20 minutes, stirring frequently.

Serve with shredded cheddar cheese, sour cream, Fritos chips, and fresh cilantro.

from: my friend Heidi

Taco Seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Audrey's little note: I've despised packaged taco seasoning for a long time now, don't know why it took me so long to figure out that I could make my own. I made taco soup with this mixture recently, and it was the best ever.

from: Cooks.com

Applesauce

3-4 lbs apples, peeled, cored, and quartered
3-4 t. lemon juice
1/2 t. cinnamon
1/4 c. brown sugar
about 1/4 c. white sugar
1 c. water
1/2 t. salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Mash with potato masher. Serve hot or cold.

adapted from: Simply Recipes blog

Golden Potato Pancakes

1 lb. russet potatoes, peeled & grated
1 medium yellow onion, peeled & grated
1 egg, lightly beaten
2 T. flour
1 t. salt
1/8 t. ground black pepper
canola oil for frying

Combine all ingredients except oil in a bowl. Heat oil in a large non-stick skillet over medium-high heat. Drop 3 T. batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium, and cook until golden brown on each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding oil as needed. Serve warm with sour cream and fresh homemade applesauce (I know it's not high-brow, but my kids loved these with ketcup).

from: Country Living magazine

Monday, December 15, 2008

Rich-N-Cheesy Oven Macaroni

2 1/2 c. uncooked elbow macaroni
6 T. butter, divided
1/4 c. flour
1 t. salt
1 t. sugar
2 c. milk
8 oz. processed American cheese, cubed
2/3 c. sour cream
1 1/3 c. small curd cottage cheese
2 c. shredded sharp cheddar cheese
breadcrumbs

Cook macaroni according to package directions, drain and place in a greased baking dish. In a saucepan, melt 4 T. butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes, until thickened. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown.

from: Jamie Young (a friend of a friend...)

Buttermilk Baked Chicken

bread crumbs
1 c. buttermilk
salt & pepper
3/4 c. grated Parmesan cheese
1 t. dried thyme
chicken pieces

1-Preheat oven to 400 degrees. Rub a baking sheet with oil.

2-In a large bowl, stir together buttermilk, 3/4 t. salt, and 1/2 t. pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 t. pepper.

3-Place the chicken in the buttermilk mixture, turning to coat evenly. Workin with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4-Bake until chicken is golden brown, about 35 minutes.

adapted from: Everyday Food

Sunday, November 16, 2008

Corn Chowder

2 T. butter
extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh tyme, leaves only (or @ 1/2 t. dried)
1/4 c. all-purpose flour
4-6 c. canned vegetable or chicken stock
2 cups heavy cream
2 potatoes, peeled and diced
frozen corn
salt and freshly ground black pepper
1/4 c. chopped fresh parsley leaves

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Add corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

adapted from: Tyler Florence, Food Network

Sunday, November 9, 2008

Southern Buttermilk Biscuits

2 c. unbleached, all-purpose flour
1/4 t. baking soda
1 T. baking powder
1/2 t. salt
6 T. butter, very cold
3/4 c. buttermilk (approx.)

Preheat your oven to 450 degrees F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. (If using a food processor, just pulse a few times until this consistency is achieved.) Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.

from: recipezaar

Thursday, November 6, 2008

Spaghetti Pie

1 (6 oz.) package spaghetti, cooked and drained
2 T. butter
1/2 c. grated Parmesan cheese
2 eggs
1 c. cottage cheese
1 lb. hamburger, browned and drained
1/2 c. onion, chopped
1 (14 oz.) jar spaghetti sauce
1/2 c. grated mozarella

Stir butter into hot spaghetti; mix in eggs and Parmesan cheese. Form mixture into a "crust" in a pie tin or casserole dish. Sprinkle cottage cheese over crust. Mix browned and drained hamburger with spaghetti sauce, pour over cottage cheese. Bake at 350 for 20 minutes. Sprinkle grated mozzarella cheese on top and bake for another 5 minutes.

from: Thomas 4th Ward cookbook

Three-Minute Cobbler

1/2 c. butter or margarine
1 c. flour
1 c. granulated sugar
2 t. baking powder
3/4 c. milk
1/4 t. salt
1 16-oz. can fruit or pie filling

Melt butter in a casserole dish. Stir in flour, sugar, baking powder, milk and salt until all lumps are gone. Dump fruit over top, don't stir in. Bake for 1 hour at 350 degrees.

Audrey's little note: I half this recipe for an 8x8 baking dish.

Mango Curry Chicken

1/2 c. yellow onions, chopped
1 T. sugar
1 t. curry powder
1 t. ground coriander
1/4 t. ground cinnamon
1/8 t. cayenne pepper (I only use a dash)
1/2 t. turmeric
1/2 t. kosher salt
pinch ground cloves
6 4-oz. boneless, skinless chicken breast halves, cut into thirds
1 15 oz. can diced tomatoes with juice
1/2 c. store-bought mango chutney (should be in the condiment area of your grocery store)
cashews
fresh cilantro

Combine the ingredients and cook over medium-high heat until chicken is cooked and sauce reduces and starts to thicken a bit (@15-20 minutes).

Serve over rice and sprinkle with 1/2 c. chopped cashew nuts and 1/4 c. fresh chopped cilantro, if desired.

Friday, October 31, 2008

Chewy Chocolate, White Chocolate Chip Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder (I used 1 cup--enough chocolate for me!)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Audrey's little note: I'm generally not a fan of chocolate cookies, but these were very yummy...I used 1 cup white chocolate chips and 1 cup caramel chips, and loved them!

from: Picky Palate blog

Senate Bean Soup

2 pounds Michigan navy beans
4 quarts water
1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)
1/4 cup (1/2 stick) butter
1 medium onion, chopped
salt and pepper
1/4 cup fresh parsley leaves

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours.

(Or, you can use canned beans and start here:) Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

from: Paula Deen, Food Network

Enchiladas

1 can tomato soup
1 (8 oz.) can tomato sauce
1 can enchilada sauce
1 1/2 lb. hamburger
1 medium onion
12 flour tortillas
1/2 lb. grated cheese

Combine soup, tomato sauce and enchilada sauce in a medium flat bowl. Brown hamburger and onion. Dip a tortilla shell in sauce, covering both sides. Spoon in meat, cheese and 1 T. sauce. Roll and place flap side down in greased 9 x 13 pan. Bake at 375 for 30 minutes.

Audrey's little note: You can also use leftover, shredded roast beef with corn tortillas...really yummy.

Audrey's little note #2: try this enchilada sauce...really, really yummy.

from: Thomas 2nd Ward cookbook

Wednesday, October 29, 2008

Chicken Cordon Bleu

3 boneless, skinless chicken breasts
6-12 thin slices ham
3 slices Swiss cheese, halved
salt
pepper
thyme
poultry seasoning
onion or garlic salt
1/4 c. melted butter or margarine
1/2 c. crushed corn flakes

Pound chicken (skin side up) with mallet until flat, cut each breast in half, flip over to skinless side. Sprinkle each of the seasonings over the chicken. Place cheese on ham, roll up, then roll chicken around the ham roll. Secure with toothpicks, dip in melted butter and roll in corn flake crumbs. Place rolls toothpick side down in a buttered baking dish. Bake, uncovered, 40 minutes at 400.

Audrey's little note: you can serve this with cream of chicken soup as gravy, but my family prefers a little pool of honey mustard. :)

adapted from: Thomas 2nd Ward cookbook

Chicken Lime Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar (about 1 1/2 T.)
juice from 1 large lime (2-3 T. bottled)
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro
10 (6 inch) flour tortillas (try the uncooked kind...yummo!)
1 tomato, diced
shredded lettuce
shredded Monterey Jack cheese
sour cream
guacamole (optional)
salsa (optional)

Mix vinegar, lime juice, sugar, salt, pepper, green onion, cilantro, garlic and oregano together in a small bowl. Set aside.

Saute chicken in a medium saucepan over medium high heat until cooked through, about 6-7 minutes. Add vinegar mixture. Simmer for another 10 minutes.

Heat skillet over medium heat, then place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.

Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, sour cream, guacamole and salsa.

You can also put everything in the crockpot and once the chicken is cooked just shred it. Make sure that there is enough liquid in the crockpot so the meat doesn't dry out.

Audrey's little note: this is another recipe containing non-liked foods, but Josh eats it like crazy. 'Nuff said. P.S. Don't let the long list of ingredients scare you--this is actually really fast and easy to put together!

from: Dinner's Ready blog

Company Chicken

4 T. butter
2-3 boneless chicken breasts
1 c. Italian bread crumbs
2 T. Parmesan cheese
1 t. basil leaves
1 t. oregano
1 t. garlic salt
1 c. apple juice
green onions, finely chopped
mushrooms, sliced (can use fresh or canned)

Combine crumbs, cheese, and spices for a coating. Cut chicken breasts into desired size strips (not too small), coat in bread crumb mixture. Place in melted butter over med-high heat, cook 3-4 minutes per side, until nicely browned and cooked through. Pour apple juice and green onions over chicken and decrease heat to medium. Add mushrooms and cover with a lid. Continue cooking for 10 minutes. Serve with rice.

Audrey's little note: most members of my family strongly dislike onions and mushrooms, but they always eat this dish and comment on how good it is. (I try to make it easy for them to pick out the pieces they don't want.) The flavor is just amazing.

adapted from: Thomas 4th Ward cookbook

Sweet & Sour Chicken

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Mix sauce ingredients together, set aside.

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Pour sauce over chicken. Bake for one hour at 325, turning chicken every 15 minutes. Serve over rice.

If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

from: My Kitchen Cafe blog

French Dip

1 pot roast
1/2 green pepper
1/2 red bell pepper
1/2 onion
mozzarella
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
rolls (french bread rolls or sub rolls are good)

In crockpot, dissolve Au jus packet in 3 cups of water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (the longer it cooks the better it is). About 1 or 2 hours before it is finished, shred the beef then slice the peppers and onions and add to crockpot.. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

from: Dinner's Ready blog

Wednesday, October 22, 2008

BBQ Chicken Quesadillas

flour tortillas
BBQ sauce (Sweet Baby Ray's is my current favorite)
mozzarella (shredded)
tomatoes (diced)
fresh cilantro (chopped)
chicken (boiled and shredded)

Spread BBQ sauce on two tortillas, layer ingredients on one tortilla, cover with the other tortilla and heat in skillet over med-high heat (turning once) until lightly browned and cheese is melted. Cut into wedges and serve with fresh salsa and sour cream (optional).

Audrey's little note: I like to make a simplified version of these for lunch...just chop up some turkey lunch meat instead of the shredded chicken (if you don't already have some)...a perfect mommy break from plain-old-sandwiches.

from: Dinner's Ready blog

Hamburger Pie

1 lb. ground beef
1 pkg. Lipton Onion Soup
1/4 c. flour
1 1/2 c. cold water
frozen peas
1 pie crust

Brown ground beef. Disolve the flour in the water and add to the beef along with the soup mix. Cook until slightly thickened. Add peas and remove from heat.

Place hamburger mixture in pie plate and top with pie crust. Bake for 40-50 minutes at 350.

from: Preston family favorites

Aunt Lori's Pie Crust

2 c. flour
3/4 c. Crisco
1 t. salt
6 T. COLD water

Blend first three ingredients until pea-sized pieces. Add water until dough starts to stick together. Let rest in fridge. Roll into pie crust; makes 2 crusts.

from: Josh's Aunt Lori Preston

Sunday, October 19, 2008

Lemon Drift Bars

1 c. butter or marg, softened
1/2 c. powdered sugar
2 c. flour
4 eggs, beaten
2 c. granulated sugar
1/2 c. lemon juice
5 T. flour
1 t. baking powder

Beat butter, powdered sugar and 2 c. flour together until smooth. Spread into a greased 9x13 pan; bake at 350 for 20 minutes.

Beat together the eggs, granulated sugar, lemon juice, 5 T. flour, and baking powder until well blended; the mixture will be thin. Pour over the baked crust and continue baking at 350 for 25 minutes.

Sprinkle with powdered sugar, cool, and cut into bars.

Seasoned Rice

1 c. rice (not instant, uncooked)
1 3/4 c. chicken broth
parsley, oregano, basil (1-2 t. each)

Place all ingredients in rice cooker, serve when finished cooking.

Burger Asada Burritos

1-2 t. chopped garlic
2 T. olive oil
1 lb. ground beef
salt
pepper
cilantro
taco seasoning
seasoning salt
2-3 T. lime juice
1 can black beans
large flour tortillas
shredded cheddar cheese
sour cream
chopped tomatoes (optional)
chopped avocado (optional)

Saute 1-2 teaspoons chopped garlic in 2 tablespoons olive oil until lightly golden. Add 1 lb ground beef, salt & pepper; brown. Sprinkle in some chopped cilantro (fresh or dried), a bit of taco seasoning, seasoning salt and 2-3 tablespoons lime juice. Stir in a can of black beans (I drain them a little, but keep some of the liquid) and heat through.

Serve with warmed tortillas, seasoned rice, cheese, sour cream, tomatoes, avocados.

Audrey's little note: this is my first and only self-made recipe. Okay, I got the ingredient ideas from other sources, but I put it together all on my own! I love it, my family likes it, and it's a nice alternative to traditional taco-seasoned meat.

Swiss Chicken

4 large boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 oz. can cream of mushroom soup
1 c. white wine (or white grape juice)
2 c. seasoned dry stuffing mix
3/4 stick butter or margarine, melted

Spray one 9x13 or two 8x8 baking dish(es) with cooking spray.

Place chicken breasts in the prepared baking dish(es) and cover each cutlet with a slice of cheese. Set aside.

In a bowl stir together the soup and wine until combined.

Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinkle equal amounts of the stuffing mix and melted butter over each dish.

Preheat oven to 350, bake uncovered for 1 hour or until chicken is done.

You can freeze your extra dish: cover with plastic wrap and heavy aluminum foil. To prepare, thaw in refrigerator and cook as directed above...if you don't have time to thaw, increase cooking time to 1 hour, 30 minutes and cover with foil for last 30 minutes.

Audrey's little note: I love this version of chicken/stuffing casserole--the flavors of the cheese and the sweet juice or wine (I've used both...the wine makes the dish a little saltier) are a nice surprise...can anyone tell I'm a sucker for sweet stuff? ;)

from: Dream Dinners cookbook

Monday, October 13, 2008

Taco Bake

1 lb. ground beef
1 15 oz. can of chili
1 8 oz. can tomato sauce
1 onion chopped
1 c. frozen corn kernels (optional)
1/2 t. garlic salt or powder
1/2 t. chili powder
1/2 t. black pepper
1/2 lb. grated cheddar cheese
3 oz. corn chips

Brown meat, add onion, chili, tomato sauce, garlic & pepper. Add corn if desired.

Grease a casserole dish. Crush 1/2 of the corn chips & sprinkle in the dish. Add half the chili-beef mixture, then cheese. Repeat chips, chili & cheese.

Bake 15-20 minutes at 350. Serve with green salad including chopped tomatoes, cucumber, shredded cheese, chopped cilantro, & ranch dressing. Sliced oranges go well with this meal as well. Yummo!

Audrey's little note: I've been making this dish for as long as I've been married, and it is always loved.

adapted from: the Morning News paper

Sunday, October 12, 2008

Braided Bread

1 pkg. (2 1/4 t.) yeast
1 1/2 c. flour
1 t. salt
1/2 c. sugar
1 1/4 c. very warm water
1/2 c. soft margarine
2 eggs
3 1/2 c. flour
2 T. melted margarine
1 egg yolk
1 T. milk
Sesame seeds (optional)

Combine yeast, 1 1/2 c. flour, salt, and sugar. Pour in very warm water and beat until smooth. mix in margarine, eggs; add enough of remaining flour to make a soft dough (about 3 1/2 c.).

Place in greased bowl, brush top of dough with 2 T. melted margarine. cover with clean towel. Let raise in warm place until double in size, about 1 1/2 hours.

Punch down and knead again on floured surface. Divide dough into 3 equal pieces and roll each of these pieces into 'ropes' and braid them together. Cover and let loaf rise until double in size.

Preheat oven to 350. Mix egg yolk and milk, brush on loaf and sprinkle with sesame seeds if desired. Bake for 22 minutes or until loaf sounds hollow when thumped.

adapted from: Thomas 4th Ward cookbook

Chicken Noodle Soup

Whole chicken
Chopped onions
Chicken boullion
Garlic (1-2 cloves or 1-2 t. minced)
Nutmeg
Salt
Pepper
2 large potatoes, peeled & cubed
2-3 large carrots, pelled & chopped
Homestyle egg noodles (frozen or dry--both are good)

Rinse and place a whole chicken in a large pot, cover with water. Throw in some chopped onions, chicken boullion, a clove or two of garlic, and a good sprinkle of nutmeg, some salt and pepper. Bring to a boil, cover and simmer over medium heat for about an hour and a half, until chicken is cooked and meat falls off bones. Remove chicken from the pot and let the broth cool a bit. Remove as much fat as possible from the broth.

Peel and cube two large potatoes and three large carrots, put them in the broth along with a bunch of homestyle egg noodles and bring to a boil, cook until the vegetables and noodles are tender. Meanwhile, debone the chicken and add the meat to the pot. Add seasonings to taste: chicken boullion, nutmeg, salt & pepper...can add seasoning salt if desired.

Audrey's little note: This is one of my family's ABSOLUTE favorites, perfect with a warm loaf of bread or hot rolls. Even better on a snowy day like today!

adapted from: Preston family favorites

Saturday, October 11, 2008

Copper Penny Salad

1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 t. salt
1 t. dry mustard
4 lb. carrots, sliced (can be cooked if you don't like crunchy carrots)
1 large onion, cut in thin rings (optional)
1 large green pepper, diced (optional)

Bring to a boil the first 6 ingredients. Pour hot dressing over the rest, marinate 24 hours. Can be served hot or cold.

from: Thomas 2nd Ward cookbook

Almost Like Papa John's Special Garlic Sauce

1/2 c. melted butter or margarine
1/4 t. garlic powder

Almost Like Papa John's Pizza Sauce

1 (10 3/4 oz) can tomato puree
1/4 c. water
1 t. sugar
1 t. olive oil
1/4 t. lemon juice
1/4 t. salt
1/4 t. oregano
1/8 t. basil
1/8 t. thyme
1/8 t. garlic powder

1-Combine ingredients in a small saucepan over medium heat.
2-Bring to a boil.
3-Reduce heat and simmer for 15-20 minutes.

from: http://www.recipezaar.com/

Thursday, October 9, 2008

Tilapia Tacos

4 c. coleslaw mix
1/2 c. tartar sauce
1/2 t. salt
1/2 t. ground cumin
1/4 t. pepper
1 1/2 lbs. tilapia fillets
2 T. olive oil
1 T. lemon juice
10 corn tortillas, warmed
Shredded cheddar cheese, chopped tomato and sliced avocado, optional

In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.

Audrey's little note: this is a super-easy, quick, tasty supper...the tilapia is really mild and not too fishy tasting, and is really yummy with the coleslaw. I like to serve these with Copper Penny Salad.

adapted from: Light & Tasty magazine