Christmas French Toast - Colleen Parker

French toast:
Combine and beat
6 eggs
1 c milk
½ c sugar
¼ tsp baking powder
¼ tsp cinnamon
2 tsp vanilla
Dip 12 thick slices of bread in above mixture. Place bread slices on a cookie sheet, cover with saran wrap, and refrigerate overnight. Grill the bread in butter.
Syrup
1 c sugar
½ c light karo syrup
¼ c water
½ c heavy cream
½ tsp cinnamon
Combine and boil for 7 minutes

I only make this ONCE a year at Christmas, otherwise, my family would eat it every day.

Buttery Breadsticks

16 Rhodes dinner rolls

½ c parmesan cheese

½ cube butter (1/4 cup)

Schilling’s Salad Supreme

Thaw rolls until soft (about 1 hour when set out in a warm place and covered with plastic wrap). Melt ½ cube of butter. Stretch each roll to about 4 inches and roll it in melted butter until coated. Place rolls in a 9” x 13” pan. After all 16 dinner rolls are in the pan, sprinkle with Salad Supreme and grated Parmesan cheese. Cover with plastic wrap. Let rise until double in bulk. Bake at 350 degrees for 20 minutes.

Crockpot Chicken Fettuccini

Fettuccini, cooked according to package directions
2-3 chicken breasts
1/4 cup green onions, chopped
1 tsp. minced garlic
1 can stewed tomatoes, drained a little
1 tbsp. basil
1 cup heavy whipping cream
2 egg yolks
3/4 cup parmesan cheese

Place chicken in crockpot with green onions, garlic, tomatoes, and basil. Cover and cook on low in crock pot for 7-9 hours (or on high for 4 or 5 hours). When done, shred chicken. Stir in egg yolks, cream, and parmesan cheese. Cook on high for 30 minutes. Add cooked noodles to crockpot and mix just before serving.

Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup
1 tbsp olive oil
2 tbsp butter
1 bay leaf
2 ribs celery with greens, finely chopped
1 medium onion, finely chopped
Salt and pepper
3 tbsp flour
2 tsp thyme
2 tsp hot sauce
6 c chicken broth
1 (28 oz) can pumpkin
2 c heavy cream
½ tsp nutmeg

Cran-Apple Relish
1 apple, finely chopped
½ red onion, finely chopped
2 tbsp lemon juice
½ c dried cranberries, chopped
1 tsp chili powder
2 tsp honey
½ tsp cinnamon

Heat a medium soup pot over medium heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 to 7 minutes, until tender. Add flour, thyme, and hot sauce then cook flour a minute. Whisk in chicken stock and bring to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, red onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls to relish.

The Best Blueberry Muffins

1/2 c (1 stick) butter, room temperature
1 c sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 c blueberries (mash 1/2 c with a fork)
2 c flour
1/2 c milk
1 tbsp sugar mixed with 1/2 tsp nutmeg

Heat oven to 375 degrees F. Grease 12 regular muffin cups or use foil baking cups. Beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25-30 minutes or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.

Perfect Pumpkin Pie

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt
1 - 9” unbaked pie crust

Heat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in bowl until smooth. Pour into crust. Bake 15 mins. Reduce oven temperature to 350 degrees; bake an additional 35 to 40 mins. Or until knife inserted 1” from crust comes out clean. Cool. Garnish as desired.

Option:

Combine ½ c packed brown sugar and ½ c flour in bowl. Cut in ¼ c cold butter until mixture resembles coarse crumbs. Stir in ¼ c chopped nuts. After the pie has baked 30 mins. at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes.

Pecan Pie from Darcy McBride

1 C. brown sugar
1 C. light karo
1 C. pecans
½ C. butter
3 eggs
1 tsp. vanilla
½ tsp. salt

Beat eggs. Mix together all ingredients except eggs and nuts. Add eggs. Fill unbaked pie shell. Sprinkle nuts on top. Bake at 350 degrees for 45-50 minutes.

Honey Crystal Almonds

Ingredients:
2 c whole almonds
¼ c honey
2 tbsp butter
1 c turbinado sugar (sugar in the raw)

Directions:
Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast 12-20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat the honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir for 2 minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Spread the almonds in single layer and cool slightly. To coast, toss almonds with sugar in a medium plastic food storage bag.

Mummy Meatloaf

Meatloaf Ingredients:
2 lbs. lean ground beef or turkey
3/4 c. seasoned bread crumbs
1/4 c. ketchup
2 T. mustard
2 eggs
1 T. grape jelly
1 C. finely shredded carrots
Garlic salt, to taste
Salt and pepper, to taste

Garnish Ingredients:
6-8 lasagna noodles, cooked
ketchup (optional)
2 slices cheese, any kind
2 green or black olives

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Mix all meatloaf ingredients well in a large bowl. Press into a glass bowl (make sure it's ok for the oven) and bake for 60 minutes or until center is done.
When completely cooked, drain any fat off the meatloaf and turn onto a serving pan. Spread with a thin layer of ketchup, if desired. Cut cheese slices into circles and place on meatloaf as the "eyes".

Cut the cooked lasagna noodles in half then trim the edges so the "scallops" are cut off. Place them randomly across the meatloaf, cutting of extra and using it to fill in spaces. This is a great job for the kids; you want the bandages to look "messy"! Add two olives for eyes and serve!

Recipe from FamilyCorner.com

Sausage-Stuffed Acorn Squash

Ingredients
2 medium acorn squash
1 # bulk spicy pork sausage
½ c chopped onion
1 egg
2 tbsp milk
1 c fresh baby spinach, finely chopped
1 ½ c soft bread crumbs
½ c dried cranberries

Directions
Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries, and sausage mixture. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes.

Mom McBride's Lemon Meringue Pie from Darcy McBride

1 ½ cups boiling water
3 tbsp cornstarch
3 tbsp flour
2 egg yolks
¼ tsp salt
1 c sugar
1 lemon, grated rind and juice

Mix flour, cornstarch, sugar and salt. Add boiling water, stir constantly. Boil 5 min. Stir in egg yolks, cook 2 more min. Remove from heat, add lemon juice/rind. Fill baked crusts, cover with meringue. Bake 15 min at 375.

Wassail

Combine and boil until sugar is dissolved:
1 qt water
2 c sugar

Add spices and let stand 1 hour:
12 whole cloves
4 cinnamon sticks
4 whole allspice

Remove spices and add:
3 c orange juice
2 c lemon juice
2 qt apple cider

Heat until warm. Makes 1 gallon.

Banana Fruit Bread

1 c shortening
2 c sugar
4 eggs
7 bananas, mashed
2 tsp soda
4 c flour
½ tsp salt
½ c maraschino cherries, cut into quarters
Juice of small bottle of maraschino cherries
½ c chocolate chips
½ c nuts, optional

Cream the shortening and sugar. Add eggs and mashed bananas. Mix in dry ingredients. Add cherries, cherry juice, chocolate chips, and nuts. Bake at 350 degrees for 60 minutes.

Gazpacho

2 pounds tomatoes
1 lg cucumber
1 med red onion
1 lg roasted red bell pepper (available in jars, use approximately 1/2 cup or roast your own)
1 chipotle pepper
1/2 c cilantro, chopped
1/8 c red wine vinegar or to taste
1/4 c olive oil
s & p

Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks. Transfer to food processor, add chipotle pepper and puree. Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl. Add chopped cilantro, vinegar and olive oil. Season with s & p. Refrigerate. Recipe can be prepared two days ahead. Serve well-chilled. Drizzle with olive oil and garnish with chopped cilantro.
Makes 6-8 servings.

Zucchini Deep Dish Pie

2 tbsp butter
3 medium zucchini, washed and thinly sliced
½ lb feta cheese, crumbed
½ lb Swiss cheese, grated
3 cloves garlic, minced
4 ripe tomatoes, chopped
4 tbsp olive oil
Salt and pepper to taste
¾ c instant mashed potato flakes
Pie crust

Preheat oven to 350 degrees. Butter a large round deep-dish casserole. Cover the bottom of the pan with a third of the zucchini slices. Sprinkle a third of the crumbed feta cheese and a third of the grated Swiss cheese over the zucchini. Layer a third of the garlic, a third of the chopped tomatoes, oil and salt and pepper. Sprinkle with a third of the mashed potato flakes. Repeat the layers two more times until all the ingredients are used. Cover the entire dish with the pie crust. With a knife cut several slits in pie crust for venting. Bake for 1 hour and 15 minutes. Remove from oven and let cool slightly before cutting.

Stuffed Zucchini

5 zucchini (about the same size)
2 onions, chopped
2 c bread crumbs
Salt and pepper

Herbs (your favorite)
Mayonnaise
Parmesan cheese
Small pieces of tomatoes

Wash and cut ends from zucchini. Cook zucchini in salt water about 15-20 minutes until firm tender. Do not overcook. Cool and cut lengthwise.

Cut out seed part of zucchini and put in strainer to drain. Saute 2 medium onions in butter until tender, but not brown. Chop seed part of zucchini and mix with onions. Add bread crumbs, salt, pepper and herbs. Stuff zucchini with mixture. Spread top with mayonnaise. Sprinkle with parmesan cheese and dot with 3 small pieces of tomatoes. Heat in 350 degree oven for 15-20 minutes.

Key Lime Pie by Lauretta Williams

Crust

40 vanilla wafers, crushed
¼ cup butter, melted
Heat oven to 350 degrees, crush wafers and stir in melted butter. Press into pie plate. Bake 10 min. Let cool before adding filling.

Filling

1-8 oz cream cheese, softened

1/3 cup sugar
1/3 cup lime juice
lime zest to taste
1-8 oz cool whip
Mix all ingredients until well blended. Spoon into cooled crust, refrigerate until firm. Top with a twisted lime slice.

Dad McCune's Cheesecake by Darcy McBride

2 large pkg. cream cheese (softened)

½ tsp. vanilla
½ cup milk

3 tsp. sugar
½ cup sugar

1 8-oz. carton sour cream
1 egg
Whip cream cheese until smooth. Add milk, sugar, egg, vanilla. Pour into uncooked graham cracker pie shell. Bake 20 min. at 350. Remove from oven. Mix sour cream and sugar and spread on top of hot pie. Bake 5 min. more. Refrigerate for several hours.

Enrichment Night Recipes

So Good! Santa Rosa Rice Salad

1 box long grain wild rice, prepared according to package (not minute rice)

Juice of 1 lemon

3 chicken breats, cooked and diced

4 green onions

1 red pepper

3 oz chinese pea pods or 1/2 bunch asparagus

2 medium avocados, diced (firm, not soft)

1 c pecans, toasted

Dressing

2 cloves garlic, minced

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp sugar

1/4 tsp pepper

1/3 c seasoned rice vinegar

1/3 c vegetable oil

Combine in blender, refrigerate 2-4 hours before serving. Mix all together (salad ingredients and dressing). Add avocados and pecans just before serving.

Easy S'mores

6 milk choclate bars (1.55 oz each), broken into pieces

2 c miniature marshmallows

8 graham crackers, coarsely chopped (about 1 3/4 c)

Place candy pieces in medium microwave-safe bowl. Microwave at medium (50%) 1 1/2 to 2 minutes or until chocolate is melted when mixture is stirred. Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover, refrigerate until firm.

Aunt Amy's Scotcheroos

1 c sugar

1 c light Karo syrup

Mix in large saucepan and bring to boil then take off heat immediately and add

1 c peanut butter

Stir together and add

7 c Rice Krispies

Pour into greased 9X13 pan.

Melt together 1 (6 oz) pkg milk chocolate chips and 1 (6oz) pkg butterscotch chips in microwave for 2-3 minutes, stirring after every minute or melt in a saucepan but watch carefully-if they melt too much they become hard and won't spread evenly. Spread melted chips on top of Rice Krispies.

Don't refrigerate Scoteroos or they become too hard to cut.

Zippy Zucchini Casserole, Audrey Forbush

1 1/2 lbs zucchini

1/2 medium onion

1 tbsp butter

3 eggs beaten

1/8 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/8 tsp oregano

1 c cheddar cheese, shredded

Wash, but do not peel zucchini. Cut into slices. Cook in small amount of water for 10-15 mins. or until tender. Drain and mash. Should make about 2 cups when mashed. Cook onion in butter until tender. Add zucchini along with beaten eggs, seasonings, and half the cheese. Spoon into 8 X 8 baking dish. Sprinkle remianing cheese on top. Bake at 350 degrees for 30 mins.

I always double this recipe and use a 9 X 13 pan.

Pinto Bean Fudge

1 c cooked soft pinto beans, drained and mashed

1/4 c milk

6 oz unsweetened chocolate

2 lbs powdered sugar

1 tbsp vanilla

6 tbsp butter

nuts, optional

In large bowl stir beans and milk together Add enough milk to resemble mashed potatoes. Stir in vanilla. Melt chocolate and butter. Stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly buttered 9" dish, form into 1 1/2" rolls or make into balls. Chill 1/2 hours.

Chicken Parmesan Pasta

2 whole, boneless, skinless chicken breasts cut into bite size pieces
1 box penne pasta
1 egg, slightly beaten
1 c plain breadcrumbs, in sealable plastic bag
½ c olive oil
2 garlic cloves, minced
½ c cream
1 tsp salt
1 tsp dried oregano
¼ tsp pepper
2 c mozzarella cheese, shredded
½ c parmesan cheese, grated
1 c cherry tomatoes, halved
½ c basil leaves, torn

Cook pasta according to package. Drain well.

Beat the egg. Dredge chicken pieces in the egg. Add chicken pieces in batches to the bag of breadcrumbs. Shake to coat and remove. Heat 2 tbsp olive oil in large skillet over medium heat. In two batches, sauté chicken approximately 2 minutes per side until browned and cooked through.

Heat remaining olive oil in skillet. Add tomatoes and garlic, cook 2 minutes. Add cream, oregano, salt, and pepper. Mix well and remove from heat.

Combine tomatoes, pasta, chicken, half the mozzarella, parmesan, and half the basil and place in baking dish. Sprinkle with remaining mozzarella and broil until cheese is melted. Garnish with remaining basil.

Lasagna Swirls

LASAGNA SWIRLS
8 oz lasagna pasta (not extra wide)
2 10-oz pkgs. frozen chopped spinach, thawed and well-drained
1 lb. ricotta cheese
1 c grated Parmesan cheese, divided
8 oz cream cheese, softened
8 oz mozzarella cheese, grated
½ tsp dried basil leaves
¼ tsp dried oregano leaves
Salt & pepper to taste

LIGHT TOMATO SAUCE

1 lg. onion, chopped
2 cloves garlic, minced
3 tbsp butter
2 1-pound 12-oz cans crushed tomatoes in tomato puree
16 oz tomato sauce
2 tbsp sugar
2 tbsp olive oil
2 tsp sweet basil leaves
1 tsp Italian herb seasoning
Pinch of red pepper flakes
Salt &pepper to taste
½ c grated Parmesan cheese for topping

Prepare lasagna pasta according to package directions, set aside. Beat together the next 8 ingredients until blended, set aside.

To prepare sauce, sauté onion and garlic in butter a large skillet. Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon about ½ c filling on the top of the noodle. Roll up jelly-roll fashion. Place into a 9X13 inch pan coil side up. Preheat oven to 350 degrees. Pour sauce over the rolls and sprinkle top with Parmesan cheese. Bake, loosely covered, for about 40 minutes or until heated through and mozzarella in filling is melted.

Serves 6

Pomegranate Coolers

1 sprig fresh mint

3 c chilled pomegranate juice

1/4 cup lime juice

6 lime or lemon slices, for garnish

3 cups chilled ginger ale

ice

In a pitcher, muddle the mint with a wooden spoon. Stir in the pomegranate juice and lime juice; just before serving stir in the ginger ale. Strain into glasses filled with ice and garnish with lime slices.

Recipe from Every Day with Rachel Ray

Basil-Tomato Salad

The flavors of pesto mix and mingle into a salad.

1 small head green leaf lettuce, torn (6 cups)
3 c fresh basil, torn
2 c grape tomatoes, halved, or chopped plum tomatoes
1/2 c pine nuts, toasted
2 oz Parmesan cheese, shaved

In large bowl combine lettuce and basil. In a 3-to-4 quart glass canister, or desired container, layer greens, tomatoes, pine nuts, and cheese. Serve with Lemon Vinaigrette and breadsticks.

Lemon Vinaigrette
In small screw-top jar combine
1/2 c olive oil
1 tsp finely shredded lemon peel
1/3 c lemon juice (1 large lemon)
4 cloves minced garlic
1 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
Cover; shake well.

Breadsticks
Preheat oven to 425 degrees. Split a baguette in half horizontally. In a small bowl combine
2 tbsp olive oil
2 cloves garlic, minced
Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breaksticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

For a meal serve with chicken or fish drizzled with the Lemon Vinaigrette. Recipe from June 2009 Better Homes & Gardens.

Black Bean Salad with Cumin Vinagrette

4 cans black beans

1 tsp cumin seeds

2 tbsp lemon juice, fresh

2-3 tbsp soy sauce

2 tsp Dijon mustard

1 clove garlic, crushed

1/2 c olive oil

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 c red onion, chopped

2 tsp jalapeno, minced

salt and pepper

cherry tomatoes, halved

cilantro, minced

Combine cumin, lemon juice, soy sauce, mustard, garlic, and olive oil. Rinse and drain black beans, combine in a large bowl with peppers, onion, jalapeno, tomatoes, cilantro, salt, and pepper. Pour cumin mixture over beans and still well. Refrigerate.

Pasta Arrabbiata

1/4 c olive oil

6 cloves fresh garlic, minced

1/2 tsp crushed red chili peppers, or to taste

1 tsp salt

28 oz can chopped tomatoes

1 lb penne pasta

1 c chopped parsley

Cook garlic in oil on medium heat until golden, 2-3 minutes. Add tomatoes, salt, peppers, simmer uncoverd for 15 minutes or until it starts to thicken. Cook penne, drained, add to skillet, toss, cover and let rest over low heat 2-3 minutes. Add parsley, toss again. Serve immediately, Sprinkle with fresh, grated parmesan cheese.

Divine Hot Fudge Sauce

Try this divine hot fudge sauce with your homemade ice cream

for your Fourth of July picnic!

Melt 1 cube of butter in the microwave.
Add 1 cup of chocolate chips, stir until melted.
Add 1 can (12 0z). evaporated milk and 2 cups powdered sugar, stir to combine.
Cook in microwave 12 minutes, stirring every 3 minutes.
It will thicken on cooling.

Serving suggestion: Unwrap 1 ice cream sandwich, drizzle with divine hot fudge sauce, top with sliced strawberries. Fidge served this dessert at book club. Fantastic!

Annie Barrows' Potato Peel Pie Recipe

Rachel baked a potato peel pie for us at book club. It wasn't that bad.

"Here's a recipe for a potato peel pie, but I warn you, it tastes like paste. The more authentic it is, the nastier.

These ingredients will make a very small pie (expand at will)

1 potato
1 beet
1 tbsp milk

Peel the potato and put the peelings in a pie pan. Don't cook the peels because you're in the middle of an Occupation and you don't have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.

The finished product will look quite attractive and pink. If you squint, you can almost imagine raspberries. Don't be fooled. It looks a lot better than it is. However, if you forgot that you were in the middle of WWII and added a bunch of butter and milk and salt, it could be quite tasty".

from the "Guernsey Literary and Potato Peel Pie Society"

Ritzi Chicken from Sharon Anderson

2 c crushed Ritz crackers
2 tsp garlic salt
8 chicken breasts
1/4 c melted butter
3 tbsp Parmesan cheese
1 tsp seasoned salt
1 c plain yogurt

Combine and set aside the cracker crumbs, cheese, garlic salt, and seasoned salt. (I also like to crush a few coutons and add them to this mixture). Coat both sides of each piece of chicken with yogurt and then dip into cracker crumbs. Arrange in a buttered 9 x 13 baking dish. Drizzle with butter and bake at 350 for 45 minutes or until done.

Soy Balsamic Marinade

Mix together:

1/4 c soy sauce

3 tbsp balsamic vinegar

1 tbsp honey

1 tbsp sesame oil

1/4 tsp hot chili flakes

1 clove garlic, peeled and minced

Marinate your choice of beef, poultry, or fish

Makes 1/2 c or enough for 1 1/2 pound of meat, poultry or fish

Nanna's Pear Pie from Fidge Preston

7-9 pears, peeled and sliced
1/2 c sugar
3 tbsp cornstarch, add more if your pears are real juicy
1/2 c light cream
1 tbsp orange juice
1 tbsp lemon juice
cinnamon
nutmeg
butter

Prepare pastry for a two-crust pie. Place pears in the pie shell. Mix all other incredients and pour mixture over the pears. Dot with butter, sprinkle with cinnamon and nutmet. Top with crust (can do strips that criss-cross the top). Bake at 400 degrees for 45-50 minutes.

Provident Living

Message from the First Presidency:

"Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others."

How are you coming along with your provident living? The focus for the first few months of this year is on food storage. For those who may have missed the "What to Store in 2009" handout, which gives a weekly suggestion list for food storage shopping, I have more.

I still have some cucumber plants, zucchini and squash plants available for those who would like them. I had a breakdown in my greenhouse heating earlier and lost many of the seedlings.
Even if you only have a small area to grow some vegetables try it!

If you have suggestions for a provident living activity night please leave me a message!

Thanks,
Kathie Hancock

Hilda Burt's Veggie Dip

1 cup mayonnaise

1 pint sour cream

3 green onions - chopped including green tops

1 cup sharp cheddar cheese - grated

1 package Hidden Valley Ranch Dressing

Mix all together and store in fridge for up to two weeks.

Delicious on veggies and chips!

Fresh Peach Pie from Hilda Burt

2 cups boiling water

Mix together:
2 1/2 cups white sugar
3/4 cup corn starch
1/8 tsp salt
1 1/2 cups of cold water

Mix and add to boiling water to thicken. Then add one 3 oz. package orange jello and 1/4 cup lemon juice. Let cool in refrigerator.

Scald and peel 21-23 fresh peaches, slice about 1/4" slices and put in a bowl and add enough pie filling to cover the peaches. Top with whip cream or Cool Whip.

This makes enough to fill at least 3 nine to ten inch baked pie shells. The filling will keep at least two weeks in fridge - so you can have peach pie whenever you want.

Tiffany's Salted Nut Roll from Debbie Larsen

3 tbsp butter

1 10-oz pkg. peanut butter chips

1 20-oz pkg. miniature marshmallows

1 can sweetened condensed milk

1 16 oz jar roasted peanuts, salted

Butter a 9 X 13 pan. Spread half of the peanuts in the pan. Over low heat melt 3 tbsp butter with peanut butter chips. Remove from heat and add the sweetened condensed milk and marshmallows. Stir until marshmallows are completely covered. Pour mixture over nuts. Cover with the remainder of nuts. Press down with a spatula. Cool in the refrigerator for a couple of hours. Cut into squares.

Spinach Bowtie Pasta Salad from Trish Thomas

1 package Bowtie Pasta, prepared according to package directions
¾ c pesto (use prepared pesto or Knorr Pesto mixed according to the package directions)
½ cup Tomato Basil Feta
Olives, sliced
Fresh tomatoes, diced
Baby spinach

Toss with Café Rio Cilantro Creamy Dressing (recipe below)

1 pkg. Hidden Valley Buttermilk Ranch Dressing
1 c mayo
1 c buttermilk
2 cloves garlic, roasted (drizzle the cloves with a little olive oil, wrap in foil, and bake for 30 minutes at 350 degrees)
½ bunch cilantro
2 tomatillos
Juice of 1 lime
Blend ingredients in food processor

Variations: Add diced grilled chicken or small strips of ham

Rhubarb Pie from Diane Hanks

2 eggs, slightly beaten
1 1/3 c sugar
2 tbsp minute tapioca
2 tbsp flour
1/3 c orange juice
5 diced maraschino cherries
1 to 2 tsp maraschino cherry juice
1/2 tsp salt
1/4 tsp nutmeg
a handful of raisins
4 c rhubarb cut into 1/2" pieces

Stir all ingredients, except rhubarb, together thoroughly. Add rhubarb and stir again. Pour into unbaked pie shell and cover with top crust. Bake at 350 degrees for 45-55 minutes. You can spread a few drops of evaporated milk over the top curst and sprinkle with cinnamon/sugar before baking.

It's a "lip licker"!

Bacon-Chestnut Tidbits from Arden Park (High Priest Group Party)

"The world's favorite season is the spring. All things seem possible in May."

Edwin Way Teale

1 pound bacon
2 cans whole water chestnuts
1 cup catsup
1/2 cup sugar

Preheat oven to 375 degrees. Cut each bacon strip into four pieces. Wrap each piece of bacon around a water chestnut and secure with a toothpick. Place on cookie sheet and bake for 10 minutes. Drain and place bacon-wrapped tidbits in casserole dish. Mix catsup and sugar and pour over top of tidbits. Cover and bake for 15 minutes more. Makes 72 pieces.

Variation: In place of catsup and sugar mixture, use favoite commerical or homemade barbecue sauce.

Funeral Beans from Lorraine Featherstone

1 can each, drained--wax beans, green beans, lima or butter beans, kidney beans
1 can each--pork & beans, tomato soup, tomato paste (6 oz.)
1 lb. smoked sausage, sliced (pre-cook it if you have time)
1/2 to 2/3 c. brown sugar
1 1/2 tsp. dry mustard

Stir all together in a crockpot and cook for 2 to 3 hours starting on high and then reduce to low when hot. Can also be baked at 350 degrees for about an hour.

Sesame Chicken from the kitchen of Jayson & Strawberri Young

4 chicken breasts, cut into bite-size pieces
garlic salt, to taste
1 egg, beaten
3/4 c sugar
1/4 c chicken broth
1 tsp soy sauce
1/2 c vinegar
1/4 c ketchup
sliced almonds
sesame seeds

Dip chicken into egg and garlic salt mixture, dredge in flour, brown chicken. Over medium-high heat cook sugar, chicken broth, soy sauce, vinegar, and ketchup until sugar is dissolved. Pour over browned chicken. Cook at 325 degrees for 1 hour. Sprinkle with almonds and sesame seeds.

Bowtie Pesto from Linda Mason

Ingredients

2/3 to 1 box bowtie pasta

1 package Schilling Pesto Sauce Mix (use package directions)

2 medium or large tomatoes chopped or cherry tomatoes cut in half

2 cups of 1/2" cubed mozzarella or cheddar cheese

Directions

Cook pasta per directions in boiling water

Mix pesto mix in saucepan with olive oil and water. Do not boil

When pasta is cooked, drain and add cheese cubes stirring pasta until cheese is melted.

Add pesto sauce and chopped tomatoes

Good with green salad and garlic bread or rolls

Beef Stroganoff from Natalie Ball

Recipe

1 can cream of mushroom soup

1 - 8 oz. carton sour cream

1 lb. ground beef

1 package egg noodles (cooked)

1 pkg. dry onion soup mix (optional)

Directions

Brown hamburger, add onion soup mix, sour cream, and mushroom soup. Pour over cooked noodles and stir together! Super easy and delicious. Kids really like this too!

Rumbi's Tortilla Soup from the RS Bulletin

I have added the nutrition facts above...just in case anyone would like to know! It certainly doesn't seem too bad. So eat up!

*I think they left the "chicken" out of this soup and I swear there are bits of shredded chicken in it, so add some if you have chicken left overs...I think they just forgot to put it on the recipe!

Recipe

1 T. olive oil

1/2 c. diced white onions

1 tsp. chopped garlic

1 tsp. diced jalepenos

8 c. chicken broth

1 can coconut milk

2 c. julienne carrots

1 tsp. brown sugar

1 c. diced tomatoes

1/2 c. diced red onion

Garnish

Mozzarella cheeseCorn strips

Lime wedges

Directions

Combine oil, onions, garlic and jalepenos in a soup pot. Saute for 2 minutes. Add remaining ingredients; bring to a medium simmer for 5 minutes. Pour soup into individual bowls; top with corn strips and cheese. Squeeze lime over the top.

Dorito Taco Salad from Liz Mackay

Recipe

1 bag pre-pack salad

1 big bag kidney beans

1 lb. ground beef

1/2 c. chopped onion

1 bottle catalina dressing

1 bag of cheddar or mexican shredded cheese (use as much as you would like)

1 bag of Fritos or crushed nacho cheese Doritos (use as much as you would like)

Directions

Brown hamburger with the onions (drain/salt and pepper to taste) mix in kidney beans. In large bowl, combine salad and cheese, add meat and bean mixture, chips and dressing. Toss together. We double or triple this for summer parties...it is a really fun twist on a taco salad and serves a bunch! It's really good for camping too.

*You could also add olives, avacado's etc.

Simply Good Stew from Colleen Parker

I know that if odour were visible, as colour is, I’d see the summer garden in rainbow clouds.

~Robert Bridges, “Testament of Beauty”

Recipe
1 lb. ground beef, browned
Carrots, celery, potatoes, onion, quartered
1 can cream of mushroom soup
1 can tomato soup
1 package dry onion soup
1/2 soup can of water

Combine ingredients in a roaster and cook for 5 hours at 250 degrees.
*The secret to this rich stew is cooking at the low temperature and a yellow tulip on the table.

Cranberry Chicken from the Christmas Relief Society Party

Recipe

8-10 boneless, skinless chicken breasts

1 - 8 oz. bottle french dressing

1 - 16 oz. can whole cranberry sauce

1 pkg. dry onion soup mix

Directions

Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake uncovered at 350 degrees for 1 hour. Serve with rice.

*You can also make this by substituting the cranberry sauce with a jar of apricot preserves.

Maple Glazed Salmon from Liz Mackay

A great way to sneak in the fish with the kiddos.

It's sweet and delicious.

Recipe

1/4 c. real maple syrup
2 Tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
1 pound salmon ( I did 3 salmon fillets;thick cut)

Directions

Preheat oven to 400 degrees. In a small bowl, mix the maple syrup, soy, garlic, garlic salt, and pepper.

Place salmon in a shallow glass dish and coat with the maple syrup mixture. Cover the dish, and allow to marinate in the refrigerator for 30 minutes, turning once.

Remove from refrigerator and bake salmon uncovered for 20 minutes, or until it easily flakes with a fork.

* We made this last night and even my kids gobbled it up. I served it with rice pilaf and mixed vegetables.

Chicken and Rice Soup from Cindy Cole

Recipe

1 small box Uncle Ben's Wild Rice

2 chicken breasts (cooked and diced)

1 rib celery

1 med onion (diced)

1 carrot (diced small)

1/2 cup butter

8 cups chicken broth

1 cup flour

1 cup cream or half and half

Directions

Cook rice set aside. Cook chicken. Set aside. Saute butter, onion, carrot and celery until onion is cooked. Stir in flour. Add chicken broth and rice. Bring to boil. Add cream and heat through. (Do not boil.)