I have been gathering several of my favorite recipes for a Ward Cookbook the Relief Society is putting together. I thought I would share them with you. Some of you may already have them, because I got them from you ;-). But in random order....
No Bake Cookies2 C. Sugar 3 C. quick Oats
6 T. Margarine ½ C. Peanut Butter
1 t. vanilla ¼ C. cocoa
½ c. milk
Melt Margarine, sugar, milk, and vanilla in saucepan. Bring to a boil. Boil for one minute. Add oats, peanut butter, and cocoa. Mix well. Spoon on to waxed paper to cool.
Navajo Tacos- Meat Sauce1 lbs of ground beef 1 can Kidney beans
1 c. catsup 1 t. Cumin
1 t. oregano ½ t Thyme
½ t. garlic salt ½ t. pepper
Salt to taste 1-2 bay leaves
Brown ground beef, drain, reserving some liquid. Simmer all ingredients in a large pot. Serve over fry bread. Top with Salsa, cheese, sour cream, etc. Can also be used in Taco salad.
Meatballs with Grape Chili sauce1 jar of chili sauce
1 jar of grape jelly
2-3 lbs of precooked meatballs
Mix chili sauce and grape jelly, pour over meatballs in crock pot or casserole dish. Heat through. Great as an appetizer/finger food or served over rice as a main course.
20 Minute Stew1 T. Oil 1 lb sirloin, cut in 1 inch cubes 1 T. Worcestershire sauce
1 can Tomato soup 1 can French onion soup 24 oz bag frozen vegetables
Brown Beef in oil until brown and crispy. Add remaining ingredients, cook 15 minutes.
Creamy Enchiladas3-4 chicken breasts, cooked and shredded or diced
2 cans cream of chicken soup 1 soup can of milk 1 can of nacho cheese soup
½ to ¾ c sour cream 1 lg can of diced green chiles 10-12 flour tortillas
Mix Soups, milk, sour cream in a large bowl, reserve ½ c. sauce and set aside. Add chicken and chiles to remaining sauce to create the filling. Add a couple of spoons of filling in each tortilla and roll up placing tortillas tightly next to each other in pan until filled. Spread reserved sauce over filled tortillas, can also top with shredded cheese if desired. Bake 375, 30 minutes. Optional, garnish with tomatoes or salsa, sour cream, olives. Variation: can be made with ground beef and cream of mushroom soup for beefy enchiladas.
Mom’s Cheese Soup1 C. Butter 1 C. Flour 1 Qt Cold Milk ½ box of velveeta, cubed
Desired proportions of Potatoes, carrots, celery, onion, peeled and diced.
1 bag of frozen mixed vegetables Salt and Pepper to taste.
Boil diced potatoes, carrots, celery, onion in separate pan, reserve cooking water. In separate pan, Melt butter, stir in flour, mix well. Heat over medium heat, stir in cold milk-stir constantly, do not burn. Cook until thick, melt velveeta in white sauce. Add vegetables to cheese sauce and gradually add reserved stock until desired consistency. Salt and Pepper to taste.
Fresh Strawberry Ice Cream3 C. Fresh strawberries, sliced 4 T. Lemon juice 1 ½ C. Sugar, divided
1 ¼ C. Whole Milk 2 ¾ C. Heavy Cream 1 ½ t. Vanilla Extract
Combine Strawberries and lemon juice and ½ c sugar, allow to macerate for 2 hours. Strain Berries, reserving juices. Mash or puree half the berries. In a Medium Mixing bowl, use hand mixer on low speed to combine the milk and remaining sugar until dissolved, 1-2 min. Stir in Heavy Cream, strawberry juice, mashed strawberries and vanilla. Put into freezer bowl of ice cream maker and churn 20-25 min, 5 minutes before done add reserved sliced berries.
Chocolate Bundt Cake (Sisters Cafe)
1 Box of Devils Food cake (dry) 1 4-serving box size of instant chocolate pudding (dry)
4 large eggs 1 c. sour cream ½ c. warm water
½ c. oil 1 ½ c. semi sweet chocolate chips
Place all ingredients except choc. Chips in a large mixing bowl and blend 2-3 min. Stir in Choc. Chips, Pour into prepared Bundt Pan, Bake 45-50 min @ 350. Cool 20 minutes-invert onto serving platter.
Frosting:
8 TB Butter, 4 TB cocoa powder, 1/3 C. Evap. Milk (or 2%), 4 C. sifted powdered sugar
Melt butter in med. Saucepan over low heat, whisk in cocoa and milk, bring just to boil, stirring constantly, remove from heat, stir in powdered sugar. Pour warm frosting over warm cake.
Alfredo Sauce1 Qt Heavy Cream 1 c. butter 4 T. cream cheese
1 1/3 c. parmesan 2 t. garlic Powder (johnny’s seasoning)
Salt and Pepper to taste
In Saucepan melt cream, butter, and cream cheese on med-low heat-simmer until melted. Add Parmesan, garlic powder, salt and pepper to taste. Simmer 20-30 min on low heat. Serve over Fettucine or any pasta. Yummy with Chicken or Shrimp on top.
Invincible Salad Dressing (Petersons Kitchen)
¾ - 1C Oil 1-2 TB Catsup 3 TB Liquid Aminos or soy sauce
½ t. nutmeg 2-4 TB Cider Vinegar ½ t. dry mustard
1 cut garlic clove 1 t. Italian herbs
Add all ingredients together in jar and shake until well combined. Great over raw vegetable salad.
Poppy Seed Viniagrette1 C. Oil ½ C. red wine vinegar ½ c. sugar 1 t. salt
2-3 T red onion 1 T. Green onion 1 T. Poppy Seed ½ t. dry mustard
Blend all ingredients in blender, store in refrigerator until ready to serve. Awesome over fresh spinach salad.
