Last Post was July 30th.....does anyone else see a problem???

Sorry to let this go so badly, I need to rethink things a little. I'm combining all my blogging needs. My new solution is at www.mannysbrainstorm.blogspot.com. Come check it out. I will transfer all of the great recipes to the new blog.....Guess what.....they are already there. I will also be posting great Pampered Chef Recipes on my new blog. Not to mention random thoughts from yours truly. Come join me!

Great Dry Pantry Mix for Cream Soups-- Katelyn Frederickson

My sister Katelyn gave me this great recipe to replace all of your Cream of.....(you fill in the blank) soups. I was impressed. I plan to experiment by flavoring it to fit my needs. (I'm thinking that dehydrated veggies would be a great addition before it is reconstituted or fresh ingredients after it is reconstituted.) Let me know how it works for you and how you use it. Use your imaginations ladies!

Cream Base for Basic Sauces and Soups

2 c. powdered milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1-2 T. onion flakes

optional 1 T. Italian Seasoning

This dry mix will make the equivalent of 9 cans of cream soup. Store in an airtight container.

To reconstitute the equivalent of 1 can add 1/3 c. dry mix to 1 1/4 c. cold water and mix well until it is thickened.

Tropical Chicken-- Paz Sundiam

This recipe is not vegetarian, but as you know we take any great recipe ANYTIME! Thanks Paz for a fun new recipe!

Ingredients: 1 1/4 kilo chicken breast(boiled then cut cubes)
1 stick butter
1 onion chopped
3 cups diced carrots
1 cup sweet peas
1 can mushroom (diced)
1 can water chestnuts diced (optional)
1 can cream of mushroom (campbells)
1 can cream corn
1 can whole kernel corn
1 1/2 cup heavy cream
salt and pepper to taste
mashed potato

Procedure:
-saute onions in butter
-add the carrots until half cooked
-then add the chicken, mushroom., peas. water chestnut and whole corn. Cook for 2 mins
_then add the cream of mushroom, cream corn and the heavy cream, salt n pepper to taste. Let it simmer 5mins DONE
put on your baking dish then top it with mashed potato. bake 350degrees 25-30 mins

Red-and-White Mostaccioli--Amanda Blazzard

I wanted to submit this wonderful recipe from Liz Edmunds cookbook, The Food Nanny Rescues Dinner. For those of you who don't know Liz she is an amazing lady! She is a member of the Woodland Ward and an amazing cook, not to mention, author of her own cookbook....I highly recommend it! It is available on Amazon or at Costco...it's a great buy and a wonderful gift!

1 lb. uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below)
1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)
OR 3 c. homade sauce, divided
3 c. shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce.
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.


Alfredo Sauce:

1/2 cup (1 stick) butter
1 (3 oz.) package cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 c. grated Parmesan cheese
Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Ratatouille--Katelyn Frederickson

This meal was considered to be a peasant's dish because there is no meat in it. The poor could only eat what veggies they had!
2 T Olive oil
3 Cloves garlic, minced
2 tsp. dried parsley
1 Eggplant, cut into 1/2 inch cubes
Salt to taste
1 C grated Parmesan cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 C Sliced fresh mushrooms
1 Green bell pepper, sliced
2 Large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with `1 T olive oil.
Heat remaining oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Note from Amanda: Thanks Kate! This recipe was submitted by my sister Katelyn! Gotta love her!

We're back in business!

I have to apologize for being such a slacker! My computer was having major issues! But all is well and we will pick up where we left off. This month we are highlighting vegetarian dishes. This one is tough for me being born and raised on a beef ranch! I'll need extra help but I have a few dishes in mind. Pitch in and we'll put together some great go-to vegetarian dishes for you and your family!

Chicken Enchilada Soup-- Leslie Garbanati

My cousin Leslie says: I have a great chicken recipe that I make for my family. It is a soup..a Chicken Enchilada Soup. Soooo good. SOOOOO easy.

Ingredients:
2 cans (10 oz each) Diced Tomatoes with Lime Juice & Cilantro, undrained (if you can't find them with Lime juice and cilantro, buy plain ones and add seasoning as desired. Some brands make a "mexican" style diced tomato. They work great too.)

1 can (16 oz each) Rosarita No Fat Green Chile & Lime Refried Beans (any variety will work. The green chiles have just enough kick, though.)

1/2 cup frozen whole kernel corn

2 cans (14 oz each) reduced-sodium chicken broth

2 cups shredded cooked chicken (I buy chicken breasts and boil them, then shred them or dice them. They stay juicy and are easy to work with.)

Fried tortilla strips (cut flour tortillas into strips, fry in oil until crisp) or tortilla chips

Shredded cheese-cheddar good...pepper Jack better-but I like it HOT!

Sour Cream

Salsa


Directions: Place undrained tomatoes, beans, corn and broth in medium saucepan and heat over medium-high heat. Stir until combined. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring occasionally.Add chicken; heat until hot. Serve topped with tortilla strips and cheese, sour cream and salsa as desired. Alternate-add one bag of frozen "grilled southwestern vegetables" to your soup instead of corn. This adds some nice veggies and color.

-CHICKEN-

June is chicken month. I know that you all have fantastic chicken recipes. I'll be watching my inboxes!

Rellenong Bangus (Stuffed Milkfish) - Paz Sundiam

Traditional Fillipino dish. Thanks for sharing Paz!


Ingredients :
I medium sized MILKFISH (more or less 800 grams)
1 Tablespoon soy sauce
3 teaspoons lemon juice
1/8 teaspoon Pepper
Dash of Salt
1/4 cup water
2 Tablespoons vegetable oil
2 cloves, crushed gralic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1 cup flour
1/2 cup cooking oil



Procedure
1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown."

Stracoto with Porcini Mushrooms - Paz Sundiam

Paz "borrowed" this recipe from Giada de Laurentis
Thanks Paz for sharing your sources. It think it is important to give credit where credit is due.

Ingredients
1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
Directions
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.



Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
Cut the beef across the grain into 1/2-inch-thick slices.


Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat."

Calderetta - Vicki Atkinson

I requested this Filipino recipe from Vicki for this month's theme. I remember Vicki cooking it for a mutual night when I served in the Young Women's Presidency. It was a missionary themed joint activity where we were blessed by many members of the ward by the experiences they shared from their missions. This dish stands out in my mind as a great experience for my belly! LOL! Enjoy!

1 Cup tomato sauce
1 potato sliced in matchstick slices
1 carrot sliced likewise
1/2 chicken breast sliced likewise
1/2 c. water
3 cloves garlic minced
1 green or red pepper sliced in strips
1 onion sliced likewise
salt and pepper to taste
3 T. soy sauce
1 bay leaf
cook chicken slices and garlic till no longer pink, careful not to burn the garlic! add the veggies and water and soy sauce and simmer till veggies are crisp tender. Add bay leaf and tomato sauce and simmer 5 minutes., add 1 small can pineapple chunks with juice and serve over fluffy rice."

Fresh Green Beans and Pork Gulay (topping) - Vicki Atkinson

Fillipino recipe from Vicki and Terry's mission

1 can coconut milk
1/2 head garlic
1/4 lb. ground pork
2 sliced thin green peppers
1 lb. green beans
Bring coconut milk to boil and add 1/2 head garlic cloves minced, add ground pork and cook 5 minutes, or till milk is 1/2 gone. Add green peppers and green beans. boil till beans are crisp tender, add salt and pepper to taste and serve over fluffy rice. GREAT STUFF"

Paz's Seafood Risotto - Paz Sundiam

2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
3 cloves garlic, minced
2 shallots, coarsely chopped
1 medium onion, coarsely chopped
¾ Cup Arborio Rice (Risotto)
1 Glace de Fruits de Mer Gold (classic seafood stock—The Spice House $6.99)
½ lb. Medium shrimps, deveined and shelled, tails-on
½ lb or at least 12 pcs Clams, scrubbed
½ lb or at least 12 pcs Mussels
½ lb calamari
1 (120z.) can peeled Italian whole tomatoes, hand-crushed
1 tsp saffron threads (The Spice House $6.29 1g)
1 Cup water
Salt & Pepper to taste
Red Pepper flakes (optional)
Lemon Pepper (optional)
Lemon Wedges (to serve and eat with;optional)

1. In a deep saucepan, sauté garlic, shallots and onions with butter and olive oil.
2. Add in Arborio rice until translucent
3. Mix in Glace de Fruits de Mer Gold
4. Throw in shrimps, clams, mussels and calamari
5. Pour the hand crushed tomatoes
6. Sprinkle the saffron threads
7. Season with salt, pepper, red pepper flakes
8. Stir and bring to a boil until the risotto is cooked, clams and mussels opened, shrimps turned pink.

Mango Panna Cotta - Paz Sundiam

Ingredients:
Puree 1 ripe mango, peeled, chopped (about 1 cup/250 ml)
2 tsp lime juice
Cream mixture:
1 envelope unflavoured gelatin
1 tbsp boiling water
2 cups whipping cream
1/3 cup whole milk
½ cup white sugar
½ tsp vanilla

Garnish:
1 mango, peeled, sliced into thin strips (like spaghettini)
1 mango, peeled, chopped, pureed
1 kiwi, peeled, thinly sliced
mango sorbet

Directions:

Combine puree in a food processor until smooth. Set aside. Put boiling water in a small heatproof dish. Sprinkle gelatin in and whirl well with a fork to remove any lumps. Set aside for a few minutes, or until gelatin dissolves and the mixture is clear. In a medium saucepan, combine the whipping cream, whole milk, sugar and vanilla. Simmer over low heat, stirring occasionally for about 10 minutes. DO NOT BOIL Add a little of the hot cream mixture to the gelatin mixture and stir to blend. Then add to the rest of the warm cream mixture and blend until the gelatin has dissolved. Pour in the reserved mango puree and blend well. Pour the mixture evenly into 6 (1/2 cup) custard ramekin dishes. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

To Serve:
Quickly dip the moulds into a bowl of warm water, then loosen the panna cotta with a knife if necessary before carefully tipping out onto a dessert plate. Garnish each plate with a small cluster of thin strips of mango, drizzle the plate with a little puree, add a slice of kiwi and a small scoop of mango sorbet.
Serves 6

Pan-Seared Dry Scallops in Pineapple Cilantro Sauce - Paz Sundiam

Ingredients:
Bacon, sliced and fried
Bacon oil
Dry Scallops
Pineapple Cilantro Sauce (recipe below)

*Ingredients:
* 1 medium Pineapple, peeled, cored and cut into 1" chunks
3/4 cup unsweetened Pineapple Juice
2 Tbsp Lime Juice
2 cloves Garlic, minced
1/2 to 1 tsp Jalapeno Pepper
2 Tbsp minced Cilantro
1 Tbsp Cornstarch
2 Tbsp cold Water
2 to 3 Tbsp Sugar
Salt and Pepper

*Directions*
Heat pineapple, juices, garlic and jalapeno pepper to boiling in a
medium saucepan; Reduce heat and simmer, uncovered about 5 minutes. Stir
in cilantro; Heat to boiling. Mix cornstarch and cold water, Stir into
boiling mixture. Boil, stirring constantly, until thickened. Remove from
heat; Cool 2-3 minutes. Stir in sugar. Season to taste with salt and
pepper.

Pan sear the scallops and serve with sauce

Bistek (Beef Steak) -Paz Sundiam

This is a fillipino dish from my friend Paz.

Ingredients :
· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips

· 2 tbsp. lemon juice ( or a bit more)

· 2 tbsp. soy sauce

· 1 tsp. salt

· 1 tsp. pepper

· 3 tbsp. oil

· 1 onion, cut into rings

Cooking Procedures :
1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in lemon, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Mostaccioli and Easy Bread Sticks- Jeanne and Blake McNeil

This recipe is based on one my nieces produced. All of my kids love pasta. The recipe my nieces came up with would lead you into heart disease in a heartbeat. It is chock-full of cream, butter, cheese, etc. I am not very successfully, trying to diet this year, and I have adapted this favorite recipe to make it slightly more heart healthy.

1 c. half and half
1/2 stick butter
1 oz pkg. low fat cream cheese
1/2 c. fresh Parmesan cheese
garlic salt and pepper to taste
I add milk if it is too thick

Mix together in saucepan and cook on low heat until mixed together and cheese is melted.

Nieces' recipe:
1 pt. cream
2 sticks butter
1/4 c. Parmesan cheese
2 T. cream cheese
garlic salt and pepper to taste
(my nieces don't add ground beef to their spaghetti sauce)

Brown 1 lb. ground beef. Add 1 jar of spaghetti sauce. (We prefer Western Family)

Cook one pkg. Mostaccioli noodles. You can also use penne pasta. I have been using whole-wheat pasta, because it is better for my diet. In things like this that my kids cannot see the color of the pasta, they don't know the difference.

Spray 10x13 baking dish. Start layering with the meat sauce, then noodles, then the cheese sauce. I usually use two layers of each. Top with mozzarella cheese and bake at 375 degrees for 10 minutes.

Easy Bread Sticks:

Blake got this recipe from Jonelle Fitzgerald, who got it from Shirley Zane, for bread sticks. He loves to make them with this dish.

Blend:
1 T. yeast
1 1/2 c. warm water
1 T. sugar
Add:
1/2 tsp. salt
3 1/2-4 1/2 c. flour
Kneed well. Allow to rest for 10 minutes

Coat a sheet-cake pan with butter. Put dough in middle of pan and spread to outer edges. Spread Parmesan Topping over dough. Cut down middle and across (approx. 1"x 5".) Let rise almost double. Bake at 350 degrees for 20-25 minutes.

Parmesan Topping:
1/4 c. soft margarine
1/4 c. Parmesan cheese
1/4 c. mayonnaise
1 tsp. parsley flakes
1/4 tsp. garlic salt

Fajitas - Jeanne (and Blake) McNeil

Blake loves to cook, and one day he decided to make Fajitas. My children are the pickiest eaters around, so we cook everything separate so they can add what they will eat to their plate.

Blake insists he is a great cook because he cooks with love. Therefore you must chop all meats and vegetables with love. :)

1 lb. chicken or steak
1 pkg. fajita seasoning mix

1 green pepper
1 red pepper
2 onions
1/2 cube butter

Tortillas
Cheese
Guacamole
Sour Cream
Salsa
Tomatoes
Lettuce

Thinly slice meat. (Blake says if it is slightly frozen it is easier to slice thin.) Put mix and meat in a gallon zip-lock bag and marinate in fridge for at least 1 hour. Slice peppers and onions. Saute in pan. Pour meat and marinate in pan and cook.

Everyone makes their fajita with what they like on it. These are so easy, but amazingly delicious.

Gearing Up For International Cusine!

Tomorrow is the first day a May, and that means a great new topic. I want to thank everyone who sent me recipes this past month. We are looking forward to a month of International Cusine! Have you traveled and collected a favorite recipe, did your family immigarte to America bringing recipes from their heritage, or are you like me and just love collecting recipes from all sorts of resources? I recently made friends with a lady who is 100% fillipino. She has concented to share some great recipes with us. I also got my hands on a few great sushi recipes from my sister-in-law. (No worries for the faint of heart....they use all COOKed ingredients.) Again I want to emphasise that we would be glad to have ANY great recipe, we don't want to restrict the blog to the topic only. So....SHARE, SHARE, SHARE!

J.L.M. Rice- Judy McCormick

Judy said, "This recipe is one that my dad came up with, he really liked to cook and make up stuff."
1-Can Tomatoes
1-Cup Celery
1/2- Medium Onion
1-Can Peas
1-Can Carrots
1/2-Can Green Beans
1-Cup chopped Green Pepper
1-tablespoon Corn Starch
1-Pound Gr. Beef (cooked)
1-Beef bullion cube (softened in 1 cup warm water)
1/2 teaspoon Salt
1/2 teaspoon Seasoning Salt
1/8 teaspoon Oregano
1 1/2 cups Rice (instant) dry

Mix all ingredients in dutch oven pot except rice, bring to a boil. Add dry rice, stir and cover let sit 5 minutes. Serve while warm or refrigerate and heat later.Makes 4 Man size servings.Serve with Bread & Butter or Garlic Bread.

Corn Fritters--Judy McCormick

Judy said "This recipe I got from my Grandma Hebden"

2 Eggs
1/2 cup Milk
2 cups Sifted Flour
pinch of Salt
2 teaspoon Baking Powder
1 rounded cup of Corn

Beat eggs and milk. Mix and sift flour, salt and baking powder. Add milk and corn to flour mixture. Mix well. Drop by teaspoonfulls into deep hot cooking oil. Fry until golden brown.

Apple Cinnamon Granola - JoHanna Weller (Rhodes Valley Ward)

This recipe is super delicious, I actually got it from Amy Howells of the Peoa Ward.
5 Cups Oats
1/2 cup Wheat Germ
1/2 Cup Honey
1/2 cup sesame seeds
1 cup nuts
1/2 cup flax seeds
1t cinnamon
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup to 3/4 cup apple sauce


You mix the ingredients and put them in to a food dehydrator (this makes it have big clusters if you like that) at 145 for 4 hours
you can mix and match the ingredients to what you and your family likes.
I really want to try it in the oven next time.

Whole Wheat Pancakes - Mindy Atkinson

Mindy, my cooking partner in my college culinary arts class wrote....

here is my whole wheat pancake recipe that I love. Super easy, but they are great!

1 cup wheat (flour or whole uncooked kernels) (if doing whole uncooked kernels blend together in blender with the milk before adding other ingredients, if you don't have a blender that will do the flour dry)
1 cup milk
then add 2 eggs (you can use powdered eggs or no eggs and it will still work!)
2 tsps baking powder
1 1/2 tsp salt
2 Tbl oil
2 Tbl honey or sugar
and 1/2 can corn (seriously if you have never put whole kernel corn into pancakes/waffles yet, you are missing out! Try it once and live a little! It makes waffles especially good since it takes away that dry taste waffles get!)Blend on low, bake on medium, turning when bubbles form, and serve!

Rolled Oats Cookies - (my great aunt) Wanda Panhorst

My great aunt Wanda is an excellent cook and a health nut to boot! Perfect combo for whole grains month. I tried out this recipe and I didn't have the Lecithin so I substituted oil. For the chopped nuts I used maccadamia nuts (to go along with the whole coconut/pineapple theme) and I have to admit...I used white chocolate chips instead of raisins. Very tasty. They were like a mix between a cookie and a power bar.

1 cup Oil
¾ cup Brown Sugar OR
½ cup Honey
1 tsp Vanilla
1 cup Crushed Pineapple OR
Applesauce
1 cup Coconut
½ tsp Lecithin
2 cups Whole Wheat Flour
1 tsp salt
1 cup Chopped Nuts
1 cup Raisins OR Dates

Mix all ingredients together. Add 2 cups Rolled Oats blending as needed. Press together into cookies. Bake at 350° until golden brown.

Oregon Wheat Bread for Bosch Mixer - Mary Ellen Anderson (my MOM)

My wonderful mommy sent us her bread recipe...thanks Mom !
Makes 5 medium loaves

2 1/2 cups Milk, very warm
5 tsp Salt
1/4 cup Sugar
1/4 cup Molasses
3/4 cup oil
2 1/2 Tbl Yeast
2 1/2 cups warm water
4 cups Whole Wheat
9 cups White Flour, unbleached is one step better for you

Heat milk in small bowl. In another small bowl put warm water and yeast. (Can add 1 Tbl sugar to boost yeast growth). In Bosch bowl (or other mixer) put in milk, salt, sugar, molasses and oil. Mix for a couple of seconds. When yeast has dissolved add mixture to ingredients in mixer bowl. Mix a couple more seconds. On low speed add whole wheat flour then white flour one cup at a time until blended. Turn mixer to #2 speed and mix for 12 minutes. Dough will be sticky but there is no need to add more flour. If you do it only dries out the finished loaves. With a rubber spatula turn dough into a large flour dusted bowl with a cover. Let rise until doubled in size. Oil 5 medium loaf pans. Use shortening to oil small 10 inch circle on clean counter. Grease hands well and using one fifth of the dough at a time work and shape each piece into loaf and place in pans. Turn oven on to 365° . Let raise only until dough is 1/2 - 3/4 of an inch above the pan. Bake for 33 minutes. Turn out onto cooling racks and butter the tops.

For a variation--You can make cinnamon bread. With dough for a loaf press it into a rectangle about 7"X12". Sprinkle with generous amount of cinnamon and sugar(white or brown). Roll dough from 12" end to opposite end. Pinch all open ends together and place in oiled pan seam side down. Sprinkle cinnamon and sugar on top. Raise and bake with directions above. Mmmmm! Nothing like the smell and taste of warm cinnamon bread!

Haystacks - Colette Gines

I used to make this recipe years ago but haven’t made it for a long time. I thought since we are doing whole grain recipes, we still should have some whole grain goodies! (I guess the oats will qualify them for whole grain) Some people call these chocolate no bake cookies, but we called them haystacks!

Haystacks - Colette Gines

4 cups sugar
2/3 cups cocoa
1 cup milk
1 cup butter
1 tsp vanilla
2 dashes of salt

Boil for a couple minutes to make the chocolate syrup then add

7 cups oats
1 cup coconut
1 cup of nuts (I personally prefer to add an extra cup of coconut instead of the nuts).

Drop onto waxed paper using cookie scoop or teaspoons. Let set until dry then enjoy!

Grandma Ogden's Simple Delicious Rolls - Shauntel Lewis

My grandma Ogden makes the best rolls ever! Whenever there is a family gathering, she always has plenty of these rolls made because they get eaten up so fast! The recipe is a little different because you don’t let the dough raise before rolling it out and shaping the rolls. Maybe that is why they are so good!


2 eggs
2 TBLS yeast in ½ Cup warm water
1/3 Cup honey
1 tsp salt
1 can canned milk,
1 Cup hot water
6 Cups whole wheat flour

Mix together eggs, honey, salt, canned milk water and yeast. Add Flour a little at a time until all flour is mixed in. You may need to add a little more flour so dough isn’t too sticky. Knead for a few minutes. Roll out in a circle (on floured surface, use white flour to flour surface); spread melted butter on top. Cut into pizza slices; roll up like a cresent roll. Let rise for 2 to 3 hours. Bake at 375 degrees for 15 to 20 minutes.

Refried Beans--Colette Gines

Colette wrote...
I got this recipe from a good friend of mine in Lehi. If you like refried beans, these are much better than the ones you buy at the store. You just make up a big batch then freeze them in smaller containers so that when you are ready for refried beans…you just pull them out of the freezer.

Fill a crock pot ½ full of dry pinto beans. Fill the rest of the way with water and let soak overnight.
In the morning drain off the water and refill with water. Add 2 TBSP salt (we prefer RealSalt). Put the lid on and cook on low for 10 hours.
Drain water to about 1 inch below bean line. Mash beans and water together. (Mash ½ with immersion blender or regular blender and the other ½ by hand then combine both halves together) Put in freezer containers and freeze in portions that suit your family.

Baked Oatmeal with Apples---Colette Gines

1 cup whole rolled oats (I used Lehi Roller Mills 6 grain cereal)
1 tsp. cinnamon
pinch of nutmeg
1/4 tsp. salt
3 tbsp. maple syrup
1 tbsp. grated orange zest
2 Cups dried apples (food storage apples)
1 ripe banana, mashed (optional-this time I left it out)
1/4 cup finely chopped walnuts (optional)
2 cups milk (use any type you like)

Preheat the oven to 350 degrees F.Grease a 9-inch baking dish with butter.Combine all the ingredients in a large bowl and mix well.Bake in the centre of the oven for 25 to 30 minutes or until the liquid is absorbed (but don’t cook it for too long or it will dry out too much).
Remove from the oven and let cool. Serve with yogurt or milk and honey. Sprinkle on your favorite nuts.

Black Eyed Peas--Colette Gines

2 Cups black eyed peas (cleaned)
5 Cups water
Chopped onion and celery to taste
1 ham hock or diced cooked ham
1 Bay leaf
1 tsp Thyme
salt pepper and season salt to taste

Put all ingredients in pressure cooker and cook for 1 hour on 15 lbs. pressure. Remove ham from bone and add back to peas. Serve with catsup. (goes well with a baked potato)

**If you don’t have a pressure cooker, you can simmer them on med-low heat for several hours until liquid is pretty well gone and beans are tender. Consistency should be thick, not like a soup.
***Can also be done in a crock pot on low for about 8-10 hours

Cracked Wheat Cereal--Amanda Blazzard

Me and my family eat this on a regular basis. (Need a budget friendly dinner...this is one of my favorites! It costs only pennies, it's filling, and healthy!)

1 c. cracked wheat
3 c. water
1 tsp. salt

Bring all ingredients to a boil in a pot that has a tight fitting lid. Once it is boiling turn it down and cover it. Let it cook on the lowest setting for 30 minutes. Serve it with milk and cream or evaporated milk. Add white or brown sugar or honey to taste.

*Optional ingredients: you may add raisins, dried cranberries, dried apples (essentially any dried fruit) before cooking. We also love to add any combination of cinnamon, nutmeg, maple syrup, even fresh fruit...the sky is the limit! Have fun with it.

I ate lots of this for breakfast while growing up. I use it for breakfast too, but strangely enough we eat it more often for dinner. You can serve it with muffins, breakfast meats, eggs, fresh or bottled fruit. Yum!

Blender Wheat Pancakes---Amanda Blazzard

This recipe came from a guide on using food storage from a church resource that I acquired somewhere in my past. Me and my girls tried them out this morning. It worked well...so very simple and talk about stick-to-your ribs! These things really fill you up!

1 c. milk
1 c. uncooked whole wheat
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. oil
2 Tbsp. honey or sugar

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on a hot griddle.

Chicken & Wild Rice Soup--Jennifer Bowen (submitted by Colette Gines)

Colette got this recipe through Gertrude. I have made this recipe a few times and now I keep wild rice on hand just incase...
1/2 c. wild rice
1 1/4 c. water
1 chicken boullion cube
1/2 c. onion chopped
1/2 c. celery, thinly sliced
1/4 c. butter
1/2 c. carrots, thinly sliced
1/4 c. flour
4 c. chicken broth
parsley flakes
1 c. cream or half and half
2 c cooked chicken (or turkey)

Combine rice, water, boullio cube. Bake 1 hour at 375 degrees. Saute onion, celery, and carrots in butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add baked rice, cream, and chicken. Cook 5 minutes. Top with bacon and paprika if desired.

Oats, peas, beans, and barley COOKed...a plea for whole grain recipes

Oats, peas, beans, and barley grow,

Oats, peas, beans, and barley grow,

Can you or I or anyone know,

How (to cook) oats, peas, beans, and barley?

It's April and I'm sending out a plea for whole grains. Time to pull out those whole grain recipes. This includes anything with wheat, rice, corn, cornmeal, popcorn, quinoa, barley, oatmeal, millet...you name it! I'd also like to throw legumes (beans) into the mix. I realize they are not technically grains, but it was agreed they would add a little more variety and goodness to the mix.

Teriyaki Chicken--Johanna Weller

My good friend Johanna Weller, from the Rhodes Valley ward, reminded me of this fabulous recipe thatLaura Mildon shared at our stake's cooking classes.

1 1/2 c. soy sauce
4 c. water
2 c. sugar
2 cloves garlic
1 Tbsp. ginger

Bring the above ingredients to boil in a saucepan. Place half the sauce in a crockpot with 10 lbs of boneless, skinless chicken thighs (can buy this in bulk at Costco). Cook on low for about 8 hours. Drain sauce from crockpot to remove fat buildup and excess water. Add the fresh sauce that was retained from above in recipe. Serve over rice.

Creamy Italian Chicken over Rice--Cynthia Card

4-6 boneless, skinless chicken breasts
1 pkg. dry Italian salad dressing mix
1/4 c. water or chicken broth
1 can cream soup (chicken, mushroom, or celery)
1 c. sour cream or 1 pkg. cream cheese
cooked rice or noodles

Place chicken into a slow-cooker. Add Italian seasoning and liquid. Cook 4-5 hours on high, or 6-8 hours on low.

Mix cream soup and sour cream (or cream cheese) together. Add to cooked chicken. Break chicken up into bite size pieces and serve over cooked rice or noodles.

Optional add ins: chopped onion, bell pepper, or celery. Cook with chicken.

Last Call For Crockpot Recipes

We're winding down our month of crockpot recipes. I think Cindy Roper deserves a prize. She is the only one (with the exception of the creators of the blog) that has submitted a recipe! Thanks Cindy for your support! I hope we get a better turn out next month. April's theme is whole grains...but wait! Remember we will take ANY tried and true recipe that you want to dish out (no pun intended ;). You don't even need to be from our ward. PLEASE send me a great recipe! For your ease I am posting an email address that you can submit recipes to. Drum roll please ........ k1recipes@gmail.com.

Swiss Steak--Cindy Roper

2lbs. beef round steak
1/4 cp. flour
1 can mushroom soup
1 pkg. dry brown gravy mix
1/2 cup water
Cut steak into 4 serving pieces. Salt and pepper each piece. Dredge in flour. Place in crock pot. Mix soup, dry brown gravy mix and water in bowl. Pour over steak. Cover and cook on Low 8-10 hours or on High 4-5 hours.

Serve over hot mashed potatoes.

Comforting Chicken--Amanda Blazzard

I clipped this recipe from a cooking magazine years ago. I threw it together for lunch today and am still lickin' my fingers...it was tasty! Of coarse I can't leave a recipe alone so to this I added about a teaspoon of Herbs de Provence to season it and add a little more flavor. I served cornbread muffins along side and it made a great stick-to-your ribs kinda meal for a snowy spring day.....oh and I used my Dutch Oven.

1 medium onion, sliced an separated into rings (I used a scallion)

1/2 c. butter (I substituted olive oil for about 1/3 of the butter to bring up the smoking point and health benefits....cuz that's a LOT of butter! We're talkin' Paula Deen style!)

1 broiler/fryer chicken 3-4 lbs., cut up (I just had chicken leg quarters on hand)

4 medium potatoes, peeled and quartered

4 medium carrots, quartered (I used 5, but wished I'd have even used a couple more)

1 c. whipping cream

1 Tbsp. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

In a large skillet or Dutch oven, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. (This is where I threw in the Herbs de Provence.) Cover and cook over medium-low heat for 30 minutes or until the vegetables are tender. Stir in cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened. Yield: 4 servings

Roasted Asparagus with Spring Onions and Sun-Dried Tomatoes--Jill Beer (Diane Atkinson's daughter)

Saturday, at Ora's 80th birthday party, I was chatting with her grandaughter (also my dear friend) Jill. She shared this exciting new recipe that I am dying to try! Let me know what you all think.
Servings: 4
Start to finish time: 25 minutes

1 1/2 pounds asparagus, bottoms trimmed
2 bunches scallions, ends trimmed (or as I know them- green onions)
2 tablespoons oil-packed sun-dried tomatoes, plus 1-2 T of oil from the jar
Salt and pepper to taste

Heat oven to 450 F. In a large bowl, toss the asparagus and scallions with the oil from the sun-dried tomatoes. Transfer to a baking sheet and arrange in an even layer. Season with salt and pepper.
Roast for 7 minutes. Stir the vegetables add the sun-dried tomatoes

Savory Garlic Scalloped Potatoes--Amanda Blazzard

This is a great go-to recipe when I need something fast that tastes like I spent hours. So easy and so delicious! It is the perfect side dish. This recipe came from Shauna Bradley in the Woodland Ward.

1 1/2 lbs. potatoes, peeled and thinly sliced (I use reds with the skins on too)
1 envelope- Lipton Savory with Garlic Soup mix
1 c. Cream
1/2 c. water

Preheat oven to 350 degrees. Arrange potatoes in lightly greased 2 quart baking dish. Combine the remaining ingredients and pour over potatoes. Bake uncovered for 45 minutes or until potatoes are tender. If desired, garnish with chopped fresh parsley.

Cafe Rio Chicken and Cilantro-Lime Vinagrette

This is a favorite crockpot recipe at our house...I know that it has been submitted to different church functions by both Vicki Atkinson and Destry Howard. Yum! Thanks ladies!

1 small bottle Kraft Zesty Italian Dressing (8 oz.)
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 cloves minced garlic
5 lbs. chicken (boneless, skinless)

Cook all ingredients in crockpot for 7 hours on low. Shred meat and cook one additional hour.

* This meat is our favorite in quesadillias, chicken tacos, enchiladas, salads....the sky is the limit.

I'm including the recipe for the Cilantro-Lime Vinagrette to go along with the meat.

Cilantro-Lime Vinaigrette....(I'm not sure where the "vinaigrette" part comes into play in this recipe because there is no vinegar. Can it be a viniagrette anyway? We'll just go with it...it sound great anyway.

1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, seeded

Mix ranch packet according to the directions. Chop tomatillos, cilantro, and jalapeno in food processor. Add garlic and lime juice. Blend well.

Creamy Black Bean Salsa Chicken--Amanda Blazzard

I found this recipe in a little cookbook titled something like "101 Things to Do With a Crockpot." My girls love this recipe.

2 to 4 boneless, skinless chicken breasts
1 c. chicken broth
1 c. salsa
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, drained
1 pkg. taco seasoning
½ c. sour cream
1 c. grated cheddar cheese

Place chicken in greased 3 ½ to 5 qt. slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

*I like to shred my chicken and add it back to the sauce and serve it in tortillas with shredded lettuce, tomatoes, ect.

French Dips--Amanda Blazzard

My mom and I tried this recipe years ago from one of her cookbooks. (I think it was her Better Homes & Garden's Red Check one)...It became an instant family favorite. We served it many times at our ranch brandings and at the fair when we showed our steers. It is a great one to make ahead and just reheat the meat in a little of the Au jus.

1 (3lb.) Boneless Rump Roast or Top round Roast, trim off fat
2 c. water
½ c. light soy sauce
1 t. dry rosemary
1 t. dry thyme
1 t. garlic powder
1 bay leaf
3 whole peppercorns

Place roast in corckpot. Add above ingredients on high 5-6 hours. Remove meat. Strain broth for dipping au jus and shred the meat.

Serve in a toasted, hard-roll bun and au jus on the side. I like to melt a cheese (provolone, pepper jack, or Swiss) on the sandwich. Also good with sautéed onions, peppers, and mushrooms.

Black Beans With Rice--Colette Gines

1 lb Black Beans, dry
1 Medium green pepper coarsely chopped
1 Medium red pepper coarsely chopped
1 ½ C Onion, Chopped
1 Tbsp Vegetable oil
2 Bay Leaves
1-2 cloves Garlic, minced
½ tsp Salt

1 Tbsp Vinegar (or lemon juice)

Cilantro, chopped
Lime wedges

Pick through beans and remove bad ones. Soak beans overnight in cold water, drain and rinse. Place beans, green and red pepper, onion, oil, bay leaves, garlic and salt in crock pot. Fill crock pot with water so water covers the beans by 3-4 inches. Cook 4-6 hours on high or 3-4 hours on low until beans are very tender. (times may vary depending on the age of your crock pot). Remove and mash about 1/3 of the beans and return them to the crock pot.

When ready to serve, remove bay leaves and stir in vinegar or lemon juice. Garnish with cilantro and lime wedges.

Serve with cooked rice.

Look everbody! We have a fabulous recipe (thank's to Colette...with a picture!) to kick off the month of March's Crockpot theme. Bring on the Crockpot Recipes! Let's get Crockin'!

Crockpot Rotissere Chicken-Colette Gines

Colette found this recipe on another blog http://realmomkitchen.blogspot.com/ It looks like a great blog check it out!

1 whole roasting chicken
olive oil flavored cooking sprays
easoning salt, to taste
(Use what spices you like, the season salt wasn't enough for me to flavor the chicken)

Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot.Clean chicken inside and out. Spray with olive oil spray.Sprinkle generously inside and out with seasoned salt.Put chicken back-side down in crock pot (on top of foil balls).Cook on high 4-6 hours. Transfer chicken to a baking dish and place under your broiler for a few minutes until the skin looks nice and crispy.

Lion House Focaccia --Cynthia Card

(This Recipe came from the Lion House International Recipes cookbook)

2 1/2 cups flour
1 package active dry yeast
2 1/2 teaspoons crushed oregano leaves
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons olive oil
1 egg, beaten
1/4 cup olive oil

Choice of toppings: herbs, cheeses, nuts, and vegetables

Combine 1 1/2 cups of the flour, yeast, oregano, and salt in a large bowl. Stir in very warm water and 2 tablespoons oil. Add beaten egg. Stir in enough remaining flour to make a stiff batter.

Cover and let rest 10 minutes. Brush a 13X9-inch baking pan with olive oil. With lightly oiled hands, spread batter into pan. Drizzle with 1/4 cup olive oil and add toppings.

Some suggestions: Parmesan or Romano cheese, thinly sliced red onions, pecans, walnuts, rosemary, thyme, garlic. Focaccia is easy to adapt to your individual taste.

Cover loosely with plastic wrap; let rise until almost double (about 1/2 hour). Bake at 400 degrees F. for 25 minutes or until golden brown. Let cool in pan on wire rack or serve warm, cut into squares. Serves 6.

Cynthia's note: batter should be wet enough that you cannot roll it out, which is why you spread it into the pan with your hands. The water is what makes the holes in the bread.

Recipe Club Kick-off a Success

Ladies of the Kamas 1st Ward, thank you for your support at our opening kick-off night! We sampled great dishes as you can see below. Try out a new recipe and be sure to leave your comments. Please be patient with me, as I am new to the world of blogging. I hope that this turns out to be a success. The ladies who attended last night voted on topics for the year. Here is what we came up with.....

March: Crockpot
April: Whole Grains
May: International Cuisine
June: Chicken
July: Vegetarian
August: From your garden to your Plate
September: Quick Meals
October: Soups
November: Budget Friendly
December: Holiday Traditions

Remember that throughout the year we will welcome ANY recipe ANYtime in our 24 hour Recipe Cafe section.

Spicy Pumpkin Soup-- Marjie and Eric Christensen

Christensen's got this online...I'm not sure where

4 Tbsp. unsalted butter
2 med. yellow onions, chopped
2 tsp. minced garlic
1/8-1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
pinch ground cayenne pepper (optional)
3 (15 oz.) cans 100% pumpkin or 6 c. of chopped roasted pumpkin
5 c. chicken broth (or vegetable broth for vegetarian version)
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream

Melt butter in a 4 qt. saucepan over med-high heat. Add onions and garlic. Cook stirring often, until softened. About 4 minutes. Add spices and stir for a minute more.

Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10-15 minutes.

Blend smooth in a blender or food processor (in batches). Return soup to saucepan.

With soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. Salt to taste.

Submitted by Amanda Blazzard (I got this recipe from the Christensen's at one of their pottery open houses. I fell in love with it! The recipe was requested the night of our kick-off, so true to my promises....here it is!)

Farm House Cookies (Sugar Cookies)-- Jeanne McNeil

1 c. shortening
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. soda
4 tsp. baking powder
1/3 tsp. salt
4 1/2 c. flour

Cream shortening and sugar together. Add eggs one at a time, continue to beat. Add sour cream and vanilla. Sift dry ingredients and add to cream mixture. Roll on floured surface. Leave fairly thick. Cut with cookie cutters. Place on baking sheet and bake at 35o degrees for 9-12 minutes.

Here's the perfect recipe for your valentine cookies!

Spinach and Sausage Stuffed Shells-- Amanda Blazzard

1 (12 oz.) pkg. jumbo pasta shells
1-1 1/2 lb. sausage
1 medium onion, finely chopped (I used a shallot)
8 oz. white button mushrooms, finely chopped
2 c. ricotta cheese
2 lg. eggs
1 tsp. kosher salt
1 3/4 c. shredded Italian blend cheeses (I use my own mix of grated parmesan, provolone, and mozzarella)
5 oz. spinach (I used frozen or you could use 2 1/2 c. fresh)
1 jar pasta sauce (I love Newman's Own Marinarra)

Boil pasta for 10 minutes and drain. In a skillet over med heat cook sausage, mushrooms and onion, breaking up sausage, until the onion is tender. In a bowl combine ricotta, egg, salt 1/2 of cheese blend and spinach. Stir in cooked sausage mixture. In the bottom of a 9 x 13 pan pour 2/3 of the pasta sauce. Fill each pasta shell with sausage mixture and arrange in pan over sauce. Pour remaining sauce over shells and top with remaining cheese. Bake at 375 degrees covered for 25 minutes. Until sauce is bubbling.

Salsa-- Jessica Atkinson

2 (12 oz.) cans stewed tomatoes

fresh ingredients:
4 green onions
1 clove garlic
1/2 bunch of cilantro (optional)
1/3 of a medium-sized jalapeno (1/2 jalapeno for hot salsa and no jalapeno for mild salsa)

spices:
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. cumin
1/2 tsp. oregano
1/2 Tbsp. crushed red pepper

Directions: Combine all ingredients in a blender and puree.

Jessica loves that she only needs to pick up a couple ingredients to make this tasty, super easy salsa!

Favorite Pumpkin Bars-- Shelly Airmet

1 1/2 c. pumpkin
4 eggs
1 c. oil
1 2/3 c. sugar
2 c. flour
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder

Whip pumpkin, eggs, oil, and sugar. Stir in remaining ingredients. Pour into greased 9 x 13-inch baking dish. Bake at 350 degrees for 25-30 minutes. Let cool and frost.

Cream Cheese Frosting

1/2 c. butter
3 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla

Submitted by Shelly Airmet

She had piped the cream cheese frosting onto the individual bars for our opening night. They made a beautiful presentation! They were so moist!

Cookie Dough Salad-- Julie Mitchell

1 pkg. Keebler striped cookies
1 lg. pkg. instant vanilla pudding
1 1/2 c. buttermilk
1 can mandrin oranges
1 sm. can pineapple tidbits
1 diced banana
12 oz. cool whip

Mix together the pudding mix and the buttermilk. Add remaining ingredients. Add cookies before serving.

Submitted by Julie Mitchell

You may recognize this from our ward cookbook. It's a keeper!

Popcorn Balls--Vickie Gines

8 qts. popcorn
6 c. mini marshmallows
1 c. karo syrup
1 lb. margarine
2 2/3 c. sugar
2 t. vanilla

Melt margarine. Add sugar, karo syrup, & vanilla. Medium heat bring to boil. Boil 3 minutes.

Submitted by Vickie Gines

She served these popcorn balls at our kick-off night and they are so soft and yummy. I loved the marshmallow! Delicious!

Ginger Cookies-- Marion Richards

1 c. shortening
1 c. sugar
1 egg
1 c. molasses
2 T. vinegar
5 c. sifted enriched flour
1 1/2 t. soda
1/2 t. salt
3/4 T. ginger
1 t. cinnamon
1 t. cloves

Cream shortening with sugar. Stir in egg, molasses, and vinegar; beat well. Sift dry ingredients; stir in. Chill 3 hours. On floured surface roll to 1/8 inch. Cut in shapes. Place 1 inch apart on greased cooky sheet. Bake at 375 degrees about 6 minutes. Cool slightly; remove from cooky sheet. Cool on rack. Makes about 8 dozen.

Submitted by Marion Richards

She served these frosted. She also makes them and freezes them for a later date. (Don't frost before freezing.) These cookies were her family's favorite for years!