Recipe of the Month

Plan Your Food Storage :
To get an order in NOVEMBER:
ORDERS DUE OCT. 18th
Black Beans
Rice
Sugar
Quick Oats
Potato Flakes
Fruit Drink

Recipe of the Month

Sweet and Sour Sauce With Meatballs
1 Cup Sugar
½ Cup White Vinegar
¼ Cup Catsup
Dash Salt
1 Tbsp. Soy Sauce
1 Bag Frozen Swedish Meatballs
1 Chopped Green Pepper
Or Yellow, or Red, or a Mixture
1 Can Pineapple Chunks
½ Cup Maraschino Cherries
½ Cup Chopped Onion

Mix ingredients and heat. Then add ½ cup water and 2 Tbsp. corn starch. Cook until thickens. Double if needed.
Then add ingredients to the left. Cook on stove top or in a crockpot.
Great over steamed rice.
Can also use Chicken or pork.

Recipe of the Month

Forgotten Chicken
3 skinless chicken breast or other chicken pieces (enough to cover the top of the pan)
2 cups uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cans of milk or water
1 envelope of French onion soup mix
Salt & pepper to taste

Combine rice with the soups and liquid.
Pour into greased 9x13 pan
Sprinkle half the onion soup mix on top of rice
Add salt and pepper
Place chicken on top of the rice
Sprinkle with 2nd half of the dry soup mix
Cover tightly with foil
Bake in slow oven @ 325 for 2 and a half hours
(You can bake it at 300 and when you get home from the 3 hour church block ....it will be done)

Recipe of the Month

Mormon Bran Muffins

Mix &Cool: 2 c. boiling water, 5t. baking soda

Cream: 1 c. shortening, 2 c. sugar, & 4 beaten eggs

Add: 4c. All Bran, 2 c. bran flakes or Raisin Bran, 5 c. sifted flour, 1 qt. buttermilk.

Add: Slowly add soda water mixture to the above, mix as you go.

Refrigerate for 8 hours before baking. Makes 4 doz. muffins, bake 375 for 20 min….(Batter can be kept in an air tight container in the refrigerator for up to 6 weeks……great for kids to pull out and make a healthy hot muffin for breakfast during the summer….nuts, raisins, dates, etc. can be added)

Recipe of the Month

Mormon Bran Muffins
Mix &Cool: 2 c. boiling water, 5t. baking soda

Cream: 1 c. shortening, 2 c. sugar, & 4 beaten eggs

Add: 4c. All Bran, 2 c. bran flakes or Raisin Bran, 5 c. sifted flour, 1 qt. buttermilk.

Add: Slowly add soda water mixture to the above, mix as you go.

Refrigerate for 8 hours before baking. Makes 4 doz. muffins, bake 375 for 20 min….(Batter can be kept in an air tight container in the refrigerator for up to 6 weeks……great for kids to pull out and make a healthy hot muffin for breakfast during the summer….nuts, raisins, dates, etc. can be added)

Recipe of the Month- May

Strawberry Spinach Salad…Yum!
1 pkg. of fresh spinach
1 sm. Basket of strawberries – sliced
1 sm. Pkg. slivered almonds
Dressing :
½ c. sugar
2 Tb. sesame seeds
¼ c. apple cider vinegar
½ c. oil
2 Tb. finely chopped onions
Wash and tear spinach, wash and slice strawberries, add almonds and toss.
Dressing: mix all ingredients together until sugar is dissolved and pour over salad, just before serving.

Recipe of the Month

Swedish Nut Cake
(We served this at last months R.S. birthday party)
2 cups white sugar
2 cups of all-purpose flour + 2 Tbls
2 eggs
½ c. chopped walnuts
2 t. baking soda
2 t. vanilla
1 (20 oz) can of crushed pineapple with juice
Frosting
1 8oz pkg of cream cheese
1 lb. of confectioner sugar ( I usually add more…almost a cup more)
½ c. of chopped walnuts
½ c. or one cube butter
1 t. vanilla extract
(2-6 T. milk – adjust consistency to your liking – I added this to the recipe because I cool the cake and use more confectioner sugar.)

1. Preheat oven to 350- degrees. Grease and flour 9x13 baking pan.

2. In large bowl mix: flour, sugar, ½ c. walnuts and baking soda – add eggs, pineapple and
t. vanilla. Beat until smooth and pour into 9x13 baking pan.

3. Bake at 350 degrees for 40 to 50 minutes.

4. For icing: cream butter or margarine, cream cheese, 1 tsp. Vanilla with confectioner sugar until light and fluffy – fold in ½ c. chopped walnuts.

5. Spread icing on hot cake - (I like to cool my cake until it is just barely warm, that’s why I make more frosting)

Recipe of the Month

Chocolate Truffle Cake Supreme
1 ¼ cups unsalted butter (2 cubes)
¾ cup Hershey’s Cocoa
1 cup plus 1 TBL .sugar divided
1 TBL. all purpose flour
2 Tsp. vanilla extract
4 eggs separated
1 cup (1/2 pint) cold whipping cream to whip
Makes 10 servings

1. Heat oven to 425 degrees. Grease bottom of 8 in. spring-form pan.
2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. Beat egg whites in medium bowl with remaining 1 TBL. Sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into pan.
3. Bake 16 – 18 minutes or until edge is firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours…cut cake while cold, but let stand at room temp. for 10-15 min. before serving. Garnish with whipped cream. and chocolate curls if desired.

Recipe of the Month

Recipe of the Month – Corn Potato Chowder
1 lb of bacon diced in large pieces
1 lg. white onion – diced
4 or 5 stalks of celery – diced
8-10 potatoes – diced and steamed to tender…not over cooked
1 can cream style corn
5-6 c. whole milk
3-4 T. flour
Salt and Pepper, as well as parsley flakes – to taste
1-2 c. of grated cheese
Cook bacon and remove from pan. Saute celery then add onion and sauté a little longer…add salt, pepper, parsley….sprinkle in flour and let bubble for a minute….stir well. It will be thick…now gradually stir in milk..a little at a time stirring all the time….then add cheese..stir until melted and is integrated into soup…now add cream of corn and cooked potatoes….check for taste…add more salt and pepper if needed…..ENJOY!!!! This is COMFORT food at its BEST!!!

Recipe of the Month

Homemade Tomato Soup
6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
Black Pepper
1 1/2 cups heavy cream – warm it up before adding it to the hot soup
chopped fresh parsley (a hand full)
chopped fresh basil (dried - 2 Tbls....or more)
Sauté diced onions in butter until translucent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Warm and add cream - stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Recipe of the Month:

Quick and Easy Turkey Noodle Soup

1 (32-oz.) Carton low-sodium chicken broth
2 cups water
1 medium carrot, peeled and dices
1 medium rib celery, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 tsp. dried marjoram
1 bay leaf
¼ tsp. pepper
2 cups chopped or shredded cooked turkey
½ cup uncooked medium egg noodles (about 1 ½ oz.)
2 tbsp. chopped fresh parsley (optional)

1. In dutch oven or large saucepan, combine chicken brother, water, carrot, celery, onion, marjoram, bay leaf and pepper. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
2. Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf before serving.
Prep Time: 25 minutes Cook Time: 34 minutes Serves: 6
Per serving: 114 cal., 1 g fat, 46 mg chol., 411 mg sodium, 9g carbo., 17g pro., 1g fiber
If you missed “Let’s talk Turkey” with Fred Najera – This is one of the recipes he gave us.

Recipe of the Month

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp caramel ice cream topping divided
1 Honey Maid Graham Pie Crust
½ cup plus 2 Tbsp. Planters pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz. each) Jell-o Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

POUR ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended.
Stir in 1 ½ cups COOL WHIP.
Spread into crust.

REFRIGERATE at least 1 hour.
Top with remaining COOL WHIP, carmel topping and pecans just before serving. (Carmel you can dribble with a fork creating zig-zag line design.)
Makes 10 servings.

Prep: 15 min. plus refrigeration.

Recipe of the Month

Navajo Fry Bread
3 cups flour
3 tsp. baking powder
1 tsp of salt

Mix this together, then add

1 1/2 c. water
3 Tbsp. oil

Hand Mix, adding additional water until dough is sticky. Do this quickly because once the dough is mixed thoroughly you cannot add the additional water.
Keep on kneading until dough is completely mixed and sticky. Keep dough covered with plastic wrap so it doesn’t dry out. Wait about 10 minutes.

Heat oil until hot, almost smoking, regulating the temperature to keep it hot.
Pat out small piece of dough until it’s flat and in the size you want.
Fry in hot Oil, turn over to brown on both sides. Repeat.
Dough will keep for about 1to 2 days in the Fridge.

You can use these for Navajo Tacos, great with burgers as a bun, eat with your eggs or stew, or just spread butter and honey or just butter. Yummmm!

If you missed “In the Kitchen” with Jeralyn – Enjoy!