Holiday Recipes

The following recipes were submitted by Dale Snider. If you have any holiday recipes you would like to add, just email Amy at: amy.seiter@gmail.com.


Microwave Fudge

2 Bags milk chocolate chips
1 Can Eagle Brand milk
3 Tbs. butter
Dash of salt
1 tsp. vanilla
Mix all together
Microwave 3 minutes
Stir hard until smooth
Pour into a buttered 8x8" or 9x9" pan.
*If you want to add nuts...put them in after you Microwave.
Refrigerate. This is a family favorite and makes a nice gift.


Melt-Away Cookies

1/2 lb. butter
1/3 Cup powder sugar
3/4 cup cornstarch
1 cup flour

Sift powder sugar, cornstarch and flour into soft butter, cream together.
Using a teaspoon, take a spoon full of dough and make a ball in the palm of your hand.
Place on greased cookie sheet.
Bake at 350 degrees for 10 minutes but watch carefully. Let rest for a few minutes before
removing from the pan. They are very fragile.

Frosting:
1 3oz. cream cheese
1 tsp. vanilla
1 cup powder sugar.
Mix together and add a drop of food coloring of your choice. Red or green is fun for Christmas.
Put a dab on each cookie, as they are crumbly.
This is my Grand children's favorite, they also like to help make them.


Stuffed Mushrooms

$0 large fresh whole mushrooms
1 lg. sausage roll, seasoned with sage and thyme.
Bread crumbs (1 or 2 slices of bread)
1 tsp. dried parsley.
1 8oz. cream cheese, room temp.
cooking oil.
Finely chopped mushroom stems.

Soak mushrooms in salt water 10-20 minutes. Rinse, remove stems and set stems aside
on paper towel. Brown and crumble sausage. Drain before using. While meat is cooking,
chop stems. Combine chopped stems, bread crumbs, meat, parsley and cream cheese.
Stuff each mushroom cap with meat mixture. Place on cookie sheet or in 9x13" baking dish,
stuff side up, dot the top of each mushroom with oil and bake at 350 degrees for minutes.
This is a very yummy holiday appetizer.


This last recipe is one that our family (the Seiter family) loves and is so easy to make.

Easy Toffee

35 saltine cracker squares
1 cup brown sugar
1 cup butter or margarine
2 cups milk chocolate chips

Cover a cookie sheet with aluminum foil and place the crackers on top. Melt the brown sugar with the butter in a pan, stir, and boil hard for 2 minutes. Pour over the crackers and bake at 350 degrees for 5 minutes. Immediately cover the crackers with the chocolate chips. As the chocolate melts, spread it evenly over the crackers; chill. Peel off the foil and break the candy into pieces. Store in the refrigerator or freezer.

More Chili and Soup Recipes!

Chicken Wild Rice Soup
Makes about 5 quarts

6 chicken breast, cooked and shredded (or leftover turkey)
4 quarts chicken broth
1 large onion chopped
4 stalks celery, chopped
4 large carrots, chopped
1 pkg. Uncle Ben's White & Wild Rice (throw away seasoning)
½ cup butter
¾ cup flour
1 pint Half & Half
1 tsp. poultry seasoning
Salt and Pepper to taste

In large pan cook onions, celery, carrots, rice and 2 quarts of the broth. Cook about 20-25 minutes. Melt butter; add flour and cook for 2 minutes. Add the remaining broth, and then stir into the vegetable pot. Add the Half & Half, seasonings, and chicken. Heat through until a bit thickened.

submitted by Suzanne Jensen


Tortellini Soup

1 lb. Italian sausage
1 chopped onion
2 cloves garlic, chopped
1 cup water
2 cans beef broth
1 28 oz. can crushed tomatoes
3 carrots, sliced
1 cup sliced zucchini
1 chopped green pepper
1 tsp. basil
1 tsp. oregano
4 Tbs. parsley
1/2 cup apple juice
8 oz. pkg. cheese tortellini (I always use the larger pkg.)

Brown sausage with onion and garlic. Drain off fat. Add everything but the tortellini. Bring to a slow boil, lower the temperature and simmer for 30 minutes. Add the tortellini 10 to 15 minutes before serving.

submitted by Dale Snider
Note: This is a hearty soup. Kids love it because of the tortellini, Dads love it because of the sausage and Moms love it because it is so quick and easy to make. It tastes even better the next day. Serve with your favorite crusty bread or rolls.


Chili Lovers Chili

1 T oil
2 celery stalks chopped
1 large onion (I use dried onion flakes)
2 T Chili Powder
1 t ground cumin
2 t ground red chili (I use a little more)
1/4 t oregano
1/2 t salt
1 can crushed Tomatoes 28 oz can
1 can Beef broth (I use bullion and water)
2 c cooked hamburger
2 cans 15 oz red kidney beans (I use chili beans for 1 can)

Cook hamburger and drain. add onion celery and garlic, cook until celery is tender, add other ingredients. Can be ready in 30 -40 minutes, but I usually simmer it most of the day, sometimes you need to add more water if simmering a long time.

submitted by Karine Romero

Chili and Soup Recipes

Here are two recipes from the Chili/Soup Cook Off we had at the Ward Halloween Party. If you have a recipe that you'd like to add, please email Amy at amy.seiter@gmail.com

This first recipe won first place!

Chili Ya Ya

Brown in a large pot:
2 lbs. ground beef
2 medium onions chopped
1 pepper chopped

Stir in spices:
½ tsp salt
½ tsp pepper
½ tsp paprika
½ tsp oregano
2 tsp garlic power
1 tsp celery powder
2 tsp cumin seeds
3-4 tsp chili powder
4 whole cloves

Add:
2 cans of tomato soup
4 cans of pinto beans (or soak 2 cups overnight and cook)
2 cans of whole tomatoes
Catsup to taste

submitted by Linda Paulson
Note: Our daughter, Tammy, put the “Ya Ya” name to the chili. My sister-in-law, Judy Paulson, gave me this recipe about 20 years ago and it is a family favorite.


Carrot Soup

1 lb hamburger (cooked & drained)
1 chopped onion
1 cup or more chopped celery
3-4 cups grated carrots
1 qt or less tomato juice
1 tsp sugar
½ tsp salt
½ tsp pepper
½ tsp marjoram
½ tsp garlic salt
½ cup water
2 cans cream of celery soup
a little water

Cook hamburger & drain. Put cooked hamburger and the rest of the ingredients in crockpot. Cook til carrots are tender, about 4 to 6 hours on low. Put grated mozzarella cheese in the bottom of bowls & serve soup over top.

submitted by Amy Seiter

Cooking Group

With the holidays fast approaching we decided that we should put the cooking group on hold until the new year.

I'd still like to post any good holiday recipes you have. If you'd like to email me a good holiday (Halloween, Thanksgiving, or Christmas) recipe please send it to: amy.seiter@gmail.com

I'll start with a cute Halloween recipe!

Crescent Mummy Dogs

1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake at 375 degrees for 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." Variation: Try a mini version with cocktail sausages.


This last one is Scott's family's favorite traditional Christmas Day dinner drink.

White Christmas Punch

1 (12oz) can limeade - diluted as directed, adding water
8 c. water
3 c. sugar
2 quarts 7-Up or Sprite

Combine first 3 ingredients stirring until sugar has dissolved. Freeze. Remove from freezer two hours before serving. One hour before serving pour sprite over it and allow to soften, mashing occasionally with potato masher. Can serve with fresh lime slices and maraschino cherries.

October Cooking Group Recipes!

The theme this month was Beans! Thanks to Natalie Ethington for hosting the cooking group and putting together the following tips and recipes.


Dry Bean Equations
(dry beans expand to about 2 1/2 times their original size when soaked)

1 lb. package of dried beans = 2 cups dry beans = 5 cups soaked beans

15 1/2 oz. can (drained) = 1 2/3 cups soaked (cooked) beans


Bean Preparation

Step 1:
Wash and Sort: Place beans in colander and rinse thoroughly with cold water. Then sift through beans and remove any rocks or shriveled beans.
Step 2:
Soak: For each pound (2 cups) of sorted, washed, uncooked beans, add 10 cups hot water to a large pot. Boil 2 to 3 minutes, cover and soak for 4 to 12 hours. Drain off the soak water and rinse beans. (If cooking old, hard beans, add 4 tsp. baking soda to water and soak overnight. Drain and rinse two times, then add water and cook until tender and soft - about 2 hours).

Quick Soak: Cover beans with water. Heat to boiling. Let boil 2 to 3 minutes. Set aside for at least one hour. The longer the soaking time, the easier the beans are to digest.

Soaking time breaks down the sugars in the beans, which reduces their gassy effects significantly.

Add 1 TBSP. oil during cooking to reduce foam.


COOKING METHODS
Stovetop Cooking: Place soaked, drained and rinsed beans in 3 to 4 quart pot with 6 cups hot water, 2 tbsp. oil (if desired), and 2 tsp. salt. Boil gently to desired tenderness, usually about 1 to 2 hours, depending on variety.

Pressure Canner: Put 1 1/4 cups beans and 1 tsp. salt in each quart jar. Fill jars to neck with water and attach lids and rings. Process in pressure canner per manufacturer's instructions. (Our canner takes 1 hour and 15 minutes at 15 lbs. of pressure). Beans can be pre-soaked to reduce sugars, and then will fill the jars about half full (fill remainder with water). Add 1/4 tsp. salt. Attach lids and rings; process.

Crock Pot: After rinsing and sorting, dump all the beans into crockpot. Add enough water to cover all the beans and an additional 2 inches. Cover. Do not turn on. Let the beans soak for t least 6 hours, or overnight. If you live in a very warm area, and the crockpot won't be in a room that is climate-controlled, put the stoneware in the fridge. (You don't want bacteria to have the opportunity to grow.) In the morning, dump the water, and rinse your beans. The water will be bean-colored.

Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2 to 3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. Drain the beans. You can keep some of the juice with the beans or discard all of it.


Cooking time and desired tenderness will depend on planned use. Firm beans are better for salads. If you want to mash the beans, cook until soft. Taste-test often while cooking.


Storage and Other Tips

1. After cooking with desired method, cool and put 1 2/3 cup of beans into storage containers or freezer bags (you're add this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months, or a deep freeze for a year. For best results, slightly undercook beans that you intend to freeze. Then thaw slowly to maintain shape of beans.

2. You can also mash white beans and store them in 1/2 to 1 cup portions to use for replacing fat in recipes. Mashed white beans replace fat cup for cup in recipes (e.g., If the recipe calls for 1 cup margarine, use 1 cup mashed white beans.) Liquid may be added to adjust the consistency. Store in freezer.

3. You can also grind white beans in a wheat grinder, and then store the bean flour in an air-tight container. Replace fat in recipes as indicated above, cup for cup. Since the flour will be added with other dry ingredients in the recipe, liquid will need to be increased. Bean flour also works well to thicken soups, or to add to homemade bread to make a "complete protein."

4. Foods containing acid such as tomatoes, chili sauce, lemon juice, vinegar or ketchup will slow the cooking and softening of beans. Add these items last so they will not prolong cooking time.

5. Use your cooked beans as you would canned beans in your favorite recipes.


Softening old beans:
The older the bean the tougher they are and less digestible. Following are a few tips to soften old beans.
1. Cook and freeze. The freezing moisture in the bean helps to rupture the cell wall and create a more palatable product.
2. Pressure cook. Follow manufacturer's directions for using a pressure cooker. Increase cooking time as needed to produce a desired texture.
3. Pressure can beans. This method makes a readily usable product as well as softens beans. Follow USDA canning instructions for pressuring.


RECIPES

Easiest Baked Beans (from the Friend)
2 cans (16 oz.) pork and beans
2 Tbsp. ketchup
1 tsp. dry mustard
3 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1/4 cup water
4 hot dogs, sliced
3 slices bacon

Mix together, put in a baking dish, top with bacon. Bake 350 degrees for 1 hour. Cool 10 to 15 minutes before serving.

(I have made this on the stove and just put pre-cooked diced bacon in it for flavoring and it is great! For a little zip, I put in a shake of cayenne pepper.)


Cream of Chicken Condensed Soup Recipe

Grind 4 Tbsp. of any white bean (lima, navy, etc.) to make 5 Tbsp. of bean flour
Combine: 5 Tbsp. bean flour, 1 3/4 cup water, 4 tsp. chicken bouillon in sauce pan.

Cook on stovetop at medium temperature until thick and delicious (whisk frequently). The soup should cook in 3 minutes! (This may be longer if your grinder makes a very coarse flour.) Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans. (I have found this replaces a can plus the water or milk in recipes.)


Idaho's Pinto Bean Pie

1/2 cup sugar
1 cup brown sugar
1/2 cup butter
1 heaping cup mashed pinto beans
2 eggs, beaten
unbaked pie shell

Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375 degrees for 20 minutes, then at 350 degrees for an additional 25 minutes or until inserted knife comes out clean.

This tastes like Pecan pie. Can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.


Bean Puree

1 cup dried large lima beans, Great Northern beans or pinto beans
water for soaking
2 1/2 cups water
1 tsp. salt
1 Tbsp. vegetable oil

Sort and soak beans. In a medium saucepan, combine drained soaked beans, water, salt, and oil. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving cooking liquid. Put 1 to 2 cups beans in blender or food processor with 1/4 cup to 1/2 cup reserved cooking liquid. Blend on medium speed until smooth, stopping the blender occasionally to scrape sides and stir puree up from the bottom. Bean mixture should circulate slowly. Makes about 2 cups of puree.


Refried Beans

1 1/2 cup pinto beans, uncooked
1/4 cup chopped onions
2 cloves garlic, minced
1 Tbsp. oil
1 tsp. ground cumin

Soak and cook beans as directed. Drain and save some of the liquid. Saute onions and garlic in oil until clear. Add a little water if vegetables stick. Mash half of the beans and add to onion and garlic. Continue to saute for 10 minutes, stirring frequently. Allow some of the mashed beans to brown. Add cumin. Add remaining beans and continue cooking until they are warmed through. Water or liquid from beans may be added to keep the beans soft and mushy. Makes 6 servings.


Minestrone Soup

1 lb. lean ground beef (or spicy Italian sausage if you want it more spicy)
1 small onion, chopped
2 carrots, cut in half lengthwise, then thinly sliced
1/2 red or green bell pepper, seeded and chopped
2 potatoes, peeled and cubed
1 to 2 cloves garlic, pressed or minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
14 - 15 oz. can chopped tomatoes
6 cups beef stock or broth (or 5 cups water with 1 1/2 to 2 Tbsp. beef bouillon)
1 6 oz. can tomato paste
Fresh ground black pepper to taste
1 cup (or 1/2 of a 15 oz. can) kidney, navy or white beans, drained
1 cup (or 1/2 of a 15 oz. can) garbanzo beans, drained
3/4 cup dried pasta, small shells, etc.

In large kettle, cook ground beef/sausage and onion until meat loses color and onion is translucent. Add garlic and cook 1 minute. Stir in water/broth. Add carrots, pepper, potatoes, tomatoes, spices and paste. Bring to a boil, reduce heat and simmer 25 minutes. Add more water if necessary. Add beans and pasta; cook until pasta is tender, about 8 to minutes. Serve hot. Top each serving with grated Parmesan cheese, if desired. Serves 10.


Real Bean Chili

1 lb. lean hamburger
2 cups dried pinto or kidney beans
8 oz. can tomato sauce
1 lb. stewed tomatoes
1 large onion (chopped)
1 clove garlic (finely chopped)
2 tsp. salt
1/4 tsp. paprika
1 1/2 tsp. ground cumin
1 pinch chili pepper flakes
3 Tbsp. chili powder
1/8 tsp. cayenne pepper

Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crockpot. Saute the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in frying pan. Drain and add to crockpot. Add chili sauce and 5 cups of hot water to crockpot and simmer at least 7 hours. (Can be done on the stove top in a large pan on low heat.)


Bean Salad

2/3 cup cider vinegar
2/3 cup sugar
1/4 cup water
1/3 cup vegetable oil
1/2 tsp. salt
1 15 oz. can garbanzo beans
1 15 oz. can kidney beans
1 15 oz. can golden wax beans
1 15 oz. can cut green beans
1 medium white or purple onion, thinly sliced
1 green pepper, thinly sliced or chopped

Stir vinegar, sugar, salt and oil in small saucepan. Heat until sugar dissolves. Cool. Drain beans and toss with onion and green pepper. Pour dressing over and let marinate for 2 hours. Makes about 8 servings.


Hummus

2 tsp. minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp. olive oil
4 tsp. lemon juice
1/2 tsp. salt

Puree all ingredients in a blender or food processor. Add liquid for consistency desired. Serve with pita bread or fresh veggies.

October Cooking Group!

The theme this month is "Cooking with Beans". The class will be held Wednesday, October 7th at the church at 7:00 pm. Natalie Ethington will be our instructor! Bring a good bean recipe if you have one!

Recipes from September's Cooking Group

The theme for our cooking groups was apples! Enjoy these apple recipes that sisters submitted or brought to taste! If I missed anyone's recipe that did not get posted, please let me know. And if you have any other good apple recipes you'd like to add, just email them to: amy.seiter@gmail.com. Thanks!

Apple-Rhubarb Crisp
submitted by Shirleen Gardner

For the Topping:
1 cup flour
2/3 cup packed brown sugar
3 tablespoons sugar
1/4 cup finely chopped toasted almonds or walnuts
1/2 teaspoon ground cinnamon
8 tablespoons butter, slightly softened and cut into small pieces

For the Filling:
2 pounds crisp baking apples (I like Gravensteins or Sierra Beauties)
1 1/2 pounds rhubarb
1 to 1 1/2 cups sugar
4 tablespoons flour
1 teaspoon ground cinnamon

DIRECTIONS
FOR THE TOPPING: In a bowl, mix together the flour, brown sugar, sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold together and look crumbly.

FOR THE FILLING: Heat the oven to 350 degrees F. Peel, core, and quarter the apples. Cut each quarter into four chunks; you should have about 5 cups. Trim the rhubarb and cut it into 1-inch-long pieces 1/2 inch wide; you should have about 5 cups of rhubarb. In a large bowl, toss the apples and rhubarb with the sugar, flour, and cinnamon until well coated. Transfer the apple and rhubarb mixture to a 2-quarts baking dish and sprinkle the crisp topping over the top. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour 15 min. Cool slightly before serving.


Peanut Butter Apple Dip
submitted by Amy Seiter

4 oz. cream cheese, softened
3/4 cup peanut butter
1/2 packed brown sugar
1/4 cup milk
apples, cut into wedges

In a mixing bowl, combine the first four ingredients; mix well. Add more milk if needed to make it creamy. Add more peanut butter for more peanut butter flavor. Serve with apples. Store in refrigerator.

NOTE: This dip was also yummy when added to some of the other recipes that were submitted, especially the Apple Rhubarb Crisp.


Quick Apple Dumpling Recipe
submitted by Louise Rounds

Ingredients
2 medium Granny Smith apples
1 (8-count) package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
½ cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
½ cup very finely chopped pecans

Instructions
1. Preheat oven to 350F. Grease an 8-inch-square baking dish.
2. Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon.
3. Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top.
4. Bake 30 minutes, or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork.
5. To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired.
Serves 8.



APPLE AND SAUSAGE OVEN PANCAKE

Makes: 12 servings
1 medium apple, thinly sliced
1/2 cup packed brown sugar
1/3 cup butter or margarine
1/2 cup maple-flavored syrup
1 lb bulk pork sausage
1 cup Original Bisquick® mix
1/4 cup packed brown sugar
1/2 cup milk
1 egg
Additional maple-flavored syrup, if desired

1. Heat oven to 350°F. Spread apple slices evenly over bottom of ungreased 13x9-inch pan. In 1-quart saucepan, heat 1/2 cup brown sugar, the butter and syrup over low heat, stirring occasionally, until melted. Pour syrup mixture over apples.
2. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage evenly over apple-syrup mixture.
3. In small bowl, stir remaining ingredients except additional syrup until blended. Carefully pour over sausage.
4. Bake 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately with additional syrup.


SLOW COOKER PUMPKIN-APPLE DESSERT

1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product

1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired

1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.


SAVORY APPLE SOUP FOR TWO
Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.

Makes 2 servings, about 1 1/2 cups each

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
3/4 cup diced peeled Yukon Gold potato
1/3 cup finely chopped yellow onion
1/4 cup thinly sliced celery, plus leaves for garnish
1/4 teaspoon salt
1/4 teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper to taste
1 14-ounce can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
2. Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

September Cooking Group!

September's Cooking Group will be this Wednesday (the 2nd) at Amy Seiter's home at 7:00 pm. The theme is Apples! Please bring a recipe and/or an apple-themed dish to share.

If anyone has any ideas for future cooking groups, please let Amy or Shirleen Gardner know.

New recipes!

Here are some new recipes from two of my neighbors.

Louise Rounds


Shrimp Marinade

This recipe has been a Christmas tradition at the Prince homes since the 1950's! But you can eat it anytime---holiday or not.

1 pound shelled and cooked shrimp (drain well)
1/2 cup salad oil
2 tbsp. white vinegar
2 to 2 1/2 tbsp. lemon juice
1/3 cup finely chopped onion
1/4 cup finely chopped fresh parsley
garlic to taste
2 tsp. prepared horseradish
1/4 tsp. salt

Mix together marinade ingredients. Adjust marinade to your taste. Add shrimp and let stand overnight or until very cold. Serve with tomato slices and avocado garnish. This stays up to a week in the refrigerator. Cucumbers and Sour Cream Peel and slice cucumbers. Drain well. Mix together sour cream and celery salt. This takes a lot of celery salt, 3 or 4 tbsp., to a cup of sour cream. Add celery salt until you get a good tasting mix. Mix in cucumbers and chill well.

From Janet Sparks


Sugared Walnuts

This is a snack recipe for sugared walnuts made in the crockpot.

Ingredients:
16 ounces walnut pieces
1/2 cup melted unsalted butter
1/2 cup confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Preparation:
In a slow cooker, stir the walnuts and butter together until well blended. Add the confectioners' sugar, stirring to coat walnuts evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to low and cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

From Marie Tinnesand

More Dutch Oven Cooking Recipes!

The following recipes were submitted by Linda and Boyd Simper. This is what we got to sample Wednesday night! They were delicious!

Peach Cobbler
2 large cans of peaches (slightly drained) or 1 quart bottled peaches
1 box of yellow or white cake mix
1 cup brown sugar
1/2 cup melted butter

Layer the peaches on the bottom of a (9x12) cake pan. Then add the cake mix on top of the peaches. Sprinkle with brown sugar and top with the melted butter. Bake at 350 degrees for 45 minutes or until bubbling hot.

Use a 10" or 12" Dutch Oven


Barbecue Spareribs
6 - 8 boneless country style pork spareribs
3 bay leaves

Put bay leaves in water (enough to cover ribs) and bring to a boil. Put ribs in boiling water and boil 45 to 60 minutes.

Sauce:
1 Tbsp. celery seed
1/4 cup Worcestershire sauce
1/4 to 1/2 cup brown sugar
1 Tbsp. salt
1 tsp. paprika
1 8 oz. can tomato sauce or ketchup
1/4 cup vinegar

Mix ingredients together. Baste ribs with sauce. Place ribs on baking sheet. Bake at 350 degrees for one hour or until tender. Can broil ribs the last 15 minutes.

This is a great recipe for the Dutch Oven!


Dutch Oven Potatoes

1 lb. bacon cut in 1 inch pieces
14 potatoes
5 onions
1/4 cup bacon grease (from cooking bacon)
1 cup water
2 cups mild cheddar cheese

Peel and slice potatoes. Cut up bacon in 1 inch pieces and fry in the bottom of a 14" Dutch Oven. Add potatoes and onion and stir to coat with the bacon grease. Pour in water and season. Bake for about 1 hour at 350 degrees. Check regularly and stir carefully as needed. When potatoes are done, put cheese on top and allow to melt before serving.


They also did cornbread in a Dutch Oven. All they used was a Jiffy cornbread mix! But it turned out delicious!

Dutch Oven Cooking Recipes!

My brothers are the Dutch oven specialists in my family. So here are some of their best. Norm is very specific on his, but Alan creates whatever looks good in the fridge, so his are not so specific.

Louise Rounds

DR. ROUNDS’ SECRET DUTCH OVEN CHICKEN RECIPE

By Norman Rounds

Place 2 cups flour into an 8 inch pie tin or cake round.

Add 1 teaspoon salt, 1 teaspoon Lawry’s seasoning, ½ teaspoon Mrs. Dash’s seasoning.

Mix together in flour

Wash 6-8 chicken breasts, and coat with flour mixture. Lightly fry each side approximately 2 minutes in Canola oil. Drain onto a paper towel.

Place chicken in Dutch oven.

Add:

1 cup ketchup

1 cup BBQ sauce

Sprinkle with 1 cup brown sugar.

Add

1 can of Coke

1 cup of Water

Sprinkle with dry mustard

Cook in Dutch Oven @ 350 for 1hour

DUTCH OVEN BAKED BEANS (12”)

By Norman Rounds

Brown one 12 oz. pkg. spicy sausage

Add 1 chopped onion and 1 chopped bell pepper, Saute

Add 3 cans pork & beans

1 can black beans

1 can white beans

1 cup each of barbeque sauce and catsup

1 cup brown sugar

1 tablespoon Worcestershire sauce

Sprinkle with dry mustard

Blend and cook for 1 hour

PEACH UPSIDE DOWN CAKE

By Norman Rounds

1 yellow cake mix

1 16 oz can peaches

1 cube margarine

1/2 cup brown sugar

Mix cake as directed, using peach juice for the liquid. Melt margarine in the Dutch oven, then crumble on the brown sugar, and pour on the peaches (with the rest of the juice). Then pour on the mixed cake batter. Bake for 30 minutes

BREAKFAST MEAL

By Norman Rounds

12 slices bread, broken into 1” pieces

½ - 1 lb of cooked sausage, ham or bacon

12 eggs

2 cups cheese

1 cup milk

2 tsp. dry mustard

1 tsp. salt

Place broken bread on bottom of oiled oven. Pour mixture of beaten eggs, milk, salt, and mustard over the bread. Sprinkle cooked sausage on mixture. Add cheese on top or peppers if desired.

CHICKEN AND HASHBROWN POTATOES

By Norman Rounds

8 chicken breasts, frozen

1 16 oz. pkg frozen hash browns

1 cup chopped onions

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

2 cups cheese

Crushed cornflakes

Place chicken in oiled Dutch oven. Mix soups and sour cream.Pour half the mixture over the chicken.Place hash browns on top of chicken and pour onions over the hash browns. Pour on the rest of the soup mixture. Top with cheese. Cook for 2 hours at 375.

BARBECUE PORK ROAST

By Alan Rounds

Shoulder cut of pork roast, place in bottom of Dutch oven.

Add salt and pepper

3 -4 onions

Cook on 375 for 3 hours

After cooking add Sweet Baby Rays Honey Barbecue Sauce.Pour loosely over it so it’s covered, then toss it like a salad

FRENCH DIP SANDWICH PORK

By Alan Rounds

Cook Boneless ribs for 2 hours,,,pull fat off then

Add:

Onions 3-4 quartered

Salt and pepper

Anaheim green chiles

1 carton chicken stock

Cook again til onions and peppers are tender

Makes great French Dip sandwiches

DUTCH OVEN CHICKEN AND STUFFING OR RICE

By Alan Rounds

1 whole chicken

3-4 onions

Salt and pepper

Cream of mushroom soup

If using rice, place rice on bottom of Dutch oven, add chicken stock and cream of mushroom soup. Place chicken and onions on top of chicken and cook for 3 hours at 375.

If using stuffing, place pre made stuffing on top of chicken instead of the bottom of the Dutch oven.

July Cooking Group!

July's cooking group will be this Wednesday, July 1 at 7:00 pm at the Stake Bowery. It will be Dutch Oven Cooking demonstrated by Linda and Boyd Simper. Come enjoy some yummy dutch oven food. You don't need to bring a dish this time, but if you have any good dutch oven recipes to share please bring them!

Nuts About Berries Salad!

Here's another great recipe submitted by Louise Rounds. Here's what she said:

My sister took me to Zuppa’s restaurant for lunch today. I got great salad that would be so easy to make. It was sweet and delicious.

NUTS ABOUT BERRIES SALAD
From Zuppa’s restaurant

Fresh raspberries, blueberries, strawberries, blackberries
cinnamon almonds (chopped up)

Cut up romaine lettuce, toss in berries

Cover with Poppyseed dressing.

Yummy!

More Food Storage Recipes!

Recipe 6		CATEGORY:	Bread / Crackers
TITLE:	Wheat Thins	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 ¼ c.	Whole wheat flour	1/3 cup		Oil
1 ½ c.	White flour	1 cup		Water
¾ tsp.	Salt

DIRECTIONS
Mix together flours and salt. Add oil and water and knead as little as possible to make smooth dough. Roll very thin on 2 greased cookie sheets. Score crackers with knife (or pizza cutter) and prick each with fork several times. Sprinkle dough lightly with salt, onion salt, garlic salt, or Tony Chachere’s etc. Bake at 350º until light brown and crisp, about 30 minutes.

Recipe 7		CATEGORY:	Breakfast/ Cakes
TITLE:	Baked Oatmeal Breakfast Treat	SERVES:
SOURCE:	Walton Feed Co / Denise Ericksen	COOKING TEMP:

INGREDIENTS
3 cups	Quick cooking oats	½ cup		Margarine or butter , melted
1 cup	Brown sugar, packed	2		Eggs, beaten (or equivalent powdered eggs and water)
2 tsp	Baking powder
1 tsp	Ground cinnamon
1 tsp	Salt
1 cup	Milk (can be reconstituted milk)

DIRECTIONS
This breakfast meal is a little different – somewhere between oatmeal and granola. But it’s really good and easy to fix. Mix together and pour into a 9 inch square greased pan. Bake at 350 degrees F for 40-45 minutes. Serve warm with milk

Recipe 8		CATEGORY:	Candy / Beans
TITLE:	Black Bean Fudge	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 can	Black beans, rinsed and drained
5 cups	Powdered sugar
¾ cup	Cocoa powder
¾ cups	Butter, melted
1 TB	Vanilla

DIRECTIONS
In a food processor, blend the above ingredients until smooth. With a mini scoop, spoon fudge into mini paper muffin cups and refrigerate until ready to serve. (Or spread out on wax paper and cut into squares when refrigerated. [Best if refrigerated overnight.]

Recipe 9		CATEGORY:	Beans/Rice
TITLE:	Vegetarian Sloppy Joes	SERVES:
SOURCE:	Rice Council	COOKING TEMP:

INGREDIENTS
1 TB	Vegetable Oil	4-6		Whole grain buns
1	Onion (medium), chopped
1	Green pepper (medium), chopped
3 cups	Cooked brown rice
2 cans	Mexican-style pinto beans (16 oz)
¾ cups	Hickory smoke barbecue cause

DIRECTIONS
Heat oil in large skillet over medium-high heat. Add onion and green pepper. Cook 2 to 3 minutes. Add rice, beans, and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns.

Recipe 10		CATEGORY:	Cookies / Beans
TITLE:	Black Bean Brownies	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 can	Black Beans
1	Brownie Mix

DIRECTIONS
Rinse black beans thoroughly. But beans back in can and fill with water. Blend thoroughly in blender. Pour into brownie mix. Bake as directed on brownie box.

Recipe 11		CATEGORY:	Candy/Cookies
TITLE:	Peanut Butter Chews w/Food Storage	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 cup	Powdered sugar
2 cups	Non-instant milk
1 cup	Peanut butter
1 cup	Honey

DIRECTIONS
Mix powdered sugar and milk thoroughly. Add in peanut butter and honey. Mix well. (May need to knead with hands.) Variations: Add nuts, oatmeal, Wheaties, Corn Flakes, or Rice Krispies. Could also dip in chocolate.

Recipe 12		CATEGORY:	Cookies
TITLE:	Whole Wheat Choc Chip Cookies	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 cup	Butter	2 cups		Oat flour
1 cup	Sugar	1 tsp		Baking soda
1 cup	Brown sugar	1 tsp		Baking powder
3	Eggs	½ tsp		Salt
1 tsp	Vanilla	2 cups		Semi-sweet chocolate chips
2 ½ c.	Whole wheat floor	1 cup		Walnuts, chopped (optional)

DIRECTIONS

Cream together butter and sugars. Add eggs and vanilla and cream well. Add in flours, soda, baking power and salt. Mix well. Stir in chocolate chips and nuts. Put dough on wax paper and roll into tubes. Freeze. While still frozen, slice ½ inch thick. Place on cookie sheet 2 inches apart. Bake 11 minutes at 325º. (If using Smart Balance, increase oat flour to 3 cups.) *For a softer cookie, add one 3 oz pkg of vanilla pudding.

Recipe 13		CATEGORY:	Pies / Beans
TITLE:	Idaho’s Pinto Bean “Mock Pecan” Pie	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
½ cup	Sugar
1 cup	Brown Sugar
½ cup	Butter
1 cup	Mashed pinto beans (heaping)
2	Eggs
1	Unbaked pie shell

DIRECTIONS
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375º for 20 minutes, then at 350º for an additional 25 minutes or until inserted knife comes out clean. This tastes like pecan pie. Can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Recipe 14			CATEGORY:	Salads / Rice
TITLE:	Nutty Rice Salad		SERVES:
SOURCE:	Rice Council		COOKING TEMP:

INGREDIENTS
1 cup	Cooked long-grain brown rice	1/8 tsp		Salt
¼ cup	Raisins, plumped in warm water for 15-20 minutes	Pinch		Pepper
¼ cup	Peanuts (unsalted) shelled and halved			Additional seasoning to taste
1	Green onion, thinly sliced
¼ cup	Celery, diced
½	Apple, small, chopped in small dice

DIRECTIONS
Place all the ingredients in a medium-sized salad owl and toss gently to mix.

Recipe 15		CATEGORY:	Salads
TITLE:	Southwestern Chicken Salad–food storage	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 TB	Dried chopped green peppers	1 can		(4 oz) Mild green chiles
1 TB	Dried chopped onion	1 tsp		Cumin
1 jar	(15 oz) Chunky salsa or picante sauce	½ tsp		Salt
1 can	(10 oz) Chicken chunks, drained	¼ cup		Chopped cilantro (if available)
2 cans	(15 oz) Black beans, drained/rinsed	1 cups		Shredded cheese (if available)
1 can	(15 oz) can corn, drained			Tortilla chips, (if available)

DIRECTIONS
This salad is served cold if there is a power outage, but if you have a heat source, it can also become more of a casserole. In a large bowl, mix peppers and onion with salsa to rehydrate. Add chicken, beans, corn, chiles (may want to reduce amount of chiles), cumin, salt and cilantro. Top with cheese and serve on tortilla chips, if available.

Recipe 16		CATEGORY:	Soups
TITLE:	Split Pea Soup	SERVES:
SOURCE:	I Dare You to Eat it	COOKING TEMP:

INGREDIENTS
Storage Ingredients:		Fresh Ingredients:
1 lb	Dry green split peas (2 cups)	1 cup		Onion, diced
1 tsp	Salt	1 cup		Celery, diced
½ tsp	Pepper	2 cups		Potatoes, diced
1 can	Spam, diced and sautéed until crispy	2 cups		Carrots, diced
1 can	Evaporated milk (12 oz)

DIRECTIONS

Rinse and sort peas. Cook peas in 8 cups of water, in a slow cooker, set on high for five hours*. Add diced vegetables, salt, and pepper, and continue cooking for 2 hours. When peas and vegetables are softened add the diced Spam that’s been sautéed until the edges are crispy. Finish by adding the canned milk and serve. [Author’s note: “Even if someone says they don’t like split pea soup you should have them taste this recipe. I’ve served it at bridal showers and Relief Society dinners and been told more than once that it’s the best split pea soup ever.”] *Alternative cooking method: Heat peas and water to boiling; boil gently 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Reduce heat and simmer 2 ½ to 3 hours or until peas are very soft. [Betty Crocker Cookbook]

Recipe 17		CATEGORY:	Soups / Beans
TITLE:	White Chili Chicken -food storage version	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
2 cans	(14 oz) chicken w/ broth	¼ cup		Dried onions
1 can	(14 oz) chicken broth	1 tsp		Garlic powder
2 cans	(15 oz) corn w/ liquid	1/8 tsp		Black pepper
1 can	(15 oz) white beans	1 tsp		Cumin
1 can	(4 oz) green chilies			Salt & pepper to taste
2 cups	Water

DIRECTIONS
Combine and heat through. Serve with tortilla chips, grated cheese, and sour cream.