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
Friday, October 31, 2008
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
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
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
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
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
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
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
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
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
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
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.
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.
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.
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
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
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
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
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
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 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/
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
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
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