Cream of Broccoli Soup

Bev B.

1/2 C minced onion
1 TBS margarine
TBS all-purpose flour
1 can (10 1/2 ounces) low sodium chicken broth
1 C skim milk
1 pkg (10 ounces) frozen, chopped broccoli
1/2 tsp tarragon, crushed
1/4 tsp garlic powder
black pepper to taste
1/4 tsp ground thyme


Saute onion in margarine over high heat in saucepan, about 3 minutes or until soft.  Add flour and cook stirring constantly, 1 minute.  Gradually add chicken broth, stirring until well blended.  Add broccoli, tarragon, garlic powder, thyme and black pepper.  Bring to a boil.


Reduce heat, cover and simmer 15 minutes or until broccoli is tender.  Add milk and simmer, uncovered, 5 minutes.  Add 1/4 at a time blender container and blend at medium speed until smooth.  Return to saucepan and simmer till heated through.  Makes four 1-cup servings.

Relief Society Salad

Served at the Relief Society Training Meeting (Feb 2013)

Poppy Seed Dressing (Benita C.)

In blender put:

1 med-small sweet onion sliced in chunks

1 c. sugar

½ c. cider vinegar (I prefer regular vinegar)

2 t. salt

2 t. dried mustard

1 T. poppy seeds

dash cayenne pepper

Mix on high in blender.  Add 2 c. salad oil and blend till just blended.  Don't over blend or oil will become whipped. Store in fridge for up to two weeks.

 (Kathy H.)

Homemade Cinnamon Sugar Candied Nuts

Makes 6 cups.

·      6 cups whole pecans

·      2 egg whites

·      2 Tablespoons water

·      2 cups granulated sugar

·      2 and 1/2 teaspoons ground cinnamon

·      2 teaspoons salt

Preheat oven to 300F degrees. Line two large baking sheets with parchment paper and spray with non-stick spray. Set aside.

Mix pecans and almonds in a large bowl. Set aside.

Using an electric mixer, beat egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. Add the sugar, cinnamon, and salt, stirring until well combined.

Pour sugar mixture over pecans and stir to coat completely. Spread pecans over the baking sheets and bake for 45 minutes, stirring every 15. Allow to cool completely and enjoy.

Lastly –

This Salad has not been officially named.  It was supposed to have fresh strawberries in it but due to the high cost, pears were substituted.  The amount of each ingredient is optional – enjoy J

Relief Society Salad

3 heads of Romaine Lettuce, cleaned and cut in bite size pieces

4 cups Spring Mix (a combination of assorted salad greens

   sold at Costco and Sam’s in plastic containers)

2 cups fresh Spinach

¼ cup fresh Mint Leaves(optional)

1 ½ cups of Feta Cheese (to personal taste)

2 cups Candied Cinnamon Pecans (recipe above)

  (to personal taste)

2-3 ripe pears cubed or 1 ½ cups fresh Strawberries sliced

  (or any other fresh fruit – to taste) 

Immediately before serving toss with Poppy Seed Dressing

Variety of Pies

Melissa L.

Dairy Free Chocolate Truffle Pie

½ c. water

½ c. honey

1/3-1/2 c. cocoa

1/8 -1/4 tsp. salt

2 avocados, about 4-5 ounces apiece

½ c. coconut oil

1 tsp. vanilla

One 8” graham, crumb, or nut crust

Bring water and honey to a boil; add cocoa and salt.  Stir until smooth. (This ‘blooms’ the cocoa, bringing out the flavor)  Pour this into a blender or food processor.  Add the avocado pulp, coconut oil and vanilla.  Blend or process until smooth.  Pour into the pie crust.  Chill in the refrigerator 4 hours or until firm.  Let stand at room temperature for 10-30 minutes before serving to soften slightly.

Possible Variations:
Chocolate-Orange Truffle Pie:  replace the water with ½ cup orange juice, add 1 Tbsp. fresh orange zest or 6-8 drops orange essential oil

Chocolate-Peanut Butter Truffle Pie: Add 1/3 c. creamy peanut butter to the mixture before blending, and use the full ¼ tsp. salt.  Pour into the crust.  Melt 2 Tbsp. additional peanut butter, drop by teaspoons onto the top of the pie, and swirl gently with the tip of a spoon or butter knife.  Chill.

Chocolate-Mint Truffle Pie:  Two-color pie: Put everything in the blender except for the cocoa.  Pour half into a small mixing bowl and add 1 tsp. mint extract or 6-8 drops peppermint oil.  Mix well, then spread this on the bottom of the pie crust.  Put this in the freezer to set up a little while you mix the chocolate layer.   Add 1/3 c. cocoa to the remaining mixture in the blender; turn on high until smooth.  Pour over the mint layer, smooth out, and chill in the refrigerator.

One Color Mint Pie: Mix everything according to original instructions, except also add 1 tsp. mint extract or 6-8 drops peppermint oil.  Pour in and chill

Herb Salmon

Bev B.

2 Servings Salmon
salt and pepper
2 cloves garlic sliced
1 tsp parsley
1 tsp thyme
1 orange (or 1/2 C juice)
1 TBSP olive oil

Layer salmon (after salt and pepper)
1. ginter
2. garlic
3 parsley
4.thyme
5, orange
6. Drizzle olive oil on top

Microwave 4 minutes (covered)

Ono!

Pesto

(talked about at our Sept RS Activity Night)

Bev B.

3 cloves garlic-minced
1/2 C pinenuts
1/2-1 C parmesan cheese (grated)
1 bunch basil
1 C olive oil
salt and pepper to taste
Combine and serve over pasta, salmon, etc.

Lettuce Soup....The Blender Way

Bev B.


4 C packed shredded iceberg lettuce (about 1 medium head)
2 chicken bouillon cubes, crumbled
3/4 C water
2 TBSP lemon juice
2 TBSP butter
1 small onion, peeled and sliced thin and separated into rings
2 TBSP cornstarch
1/2 tsp salt
1/4 tsp white pepper
dash of nutmeg
2 C milk
1/4 C white whine



Blend lettuce, bouillon cubes, water and lemon juice in electric blender until smooth.  In saucepan melt butter; add onion and cook gently until tender but not brown; remove onion from pan.


To butter in pan, add cornstarch, salt, pepper and nutmeg, mix well; remove from heat; gradually stir in milk, keeping smooth.  Cook over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute.


Stir in lettuce mixture and wine.  Add cooked onion and heat to serving temperature.


Makes 4-6 servings.

Mexican Salad

Bev B.

1 head lettuce, 4 tomatoes, 1 onion-(chopped)

Toss with 4 oz grated cheese, 8 oz Thousand Island or French Dressing and hot sauce to taste.

Crunch and add one bag of Doritos.

Slice and add 1 avocado.

Brown 1 lb. hamburger meat, add chili powder and 1 can drained kidney or pinto beans, 1/4 tsp salt and simmer for 10 minutes.  Then add to cold salad.

Garnish with more Doritos, avocados and tomato slices.

Serve immediately.

Coconut Tapioca

Karliy M.

1/2 c sugar
1 c dry tapioca pearls
1 can coconut milk
1 tbsp vanilla extract
3 c water

Boil 3 cups water.
Add tapioca pearls to boiling water.
Reduce heat to medium and stir for about 10 mins just to make sure pearls don't stick to bottom of pot.
Once all pearls reach the same consistency when the eye of the pearl is very small add coconut milk, vanilla and sugar(which is optional)
Stir on low heat for 10 mins.
Pour into a bowl or cups and let sit till cool then refrigerate for about 4 hours until ready to serve.

Chicken Enchiladas

Bev B.

serves 4-6

3 boneless, skinless, chicken breasts
2-3 green onions, sliced
1 can (2 1/4 oz) sliced olives
1 8 oz container lowfat sourcream
1/2 to 3/4 C grated cheddar cheese
1/2 to 3/4 C grated monterey cheese
(Or use pre-grated mexican cheese)
1 (19 oz) can enchilada sauce
1 (12 count) pkg corn tortillas



Place chicken in water and microwave till done (About 8 minutes).  Shred with fork or food processor-Place in bowl, add onions, 3/4 can olives, 8 oz sour cream and cheese.  Heat tortillas 4 at a time in microwave for 40 seconds between 2 damp paper towels.  Fill with chicken mixture (about 1/4 c).  Roll up and place in 9X13 pan seam side down.  Pour some sauce over and garnish with more cheese.  Cover and cook at 300 degrees for 40 minutes.  Enjoy!

Chinese Chicken Salad

Bev B.

6 servings

1 head lettuce
5 stalks celery (sliced)
1 cucumber (pealed and sliced)
1 2 oz bag slivered or cut whole almonds
1 small package Char see (red pork)
1 package wun tun chips


Combine and pour over dressing


Dressing:
1 C vinegar
 2 C sugar
1/2 C mayonnaise
4 cloves garlic (minced)
 1 tsp pepper
 2 tsp salt
2 C oil (olive)
1 tsp mustard
1 squirt of lemon juice



This makes a lot and can be kept in fridge for a long time.  Enjoy!

Cold Somen Noodle Salad

Bev B.


1 package somen noodles
1 head lettuce (sliced fine)
3 green onions-sliced
4 oz pork, ham or fish cake-sliced
2 Japanese cucumbers
2 eggs scrambled with a little minced garlic


Cook noodles for 3-5 minutes-rinse and cool.



Dressing: Bring to boil and cool.
1/2 C sugar
1 C chicken broth
1/4 C soy sauce
1/4 C rice vinegar
2 TBS sesame oil


Layer salad in this order:
Noodles, lettuce, onions, meat, cucumbers, egg-pour dressing over and serve.


Enjoy!

Pineapple-Carrot Cake

Bev B.


9x13 pan-Bake at 350 degrees for 45 minutes


Cake will be bumpy when baked.


Sift into a large mixing bowl:
2 C flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
 1 1/2 tsp baking soda


Then add:
2 C sugar
1 C oil
4 eggs


Beat until creamy-Gently FOLD in:
2 C drained crushed pineapple
2 C grated carrots (about 5)
1/2 C nuts (optional)


Cream cheese frosting:
8 oz package cream cheese
1 cube butter
1 tsp vanilla
1 box powdered sugar (3 3/4 C)

Cream first 3 ingredients until fluffy.
Add slowly box of powdered sugar-beat until smooth. 
Frost cooled cake thickly and place in refridgerator.

Broccoli Salad

Bev B.



1/2 C cooked bacon bits
2 C broccoli floweretts cut small
1 red onion, chopped
1/2 C cheddar cheese, cubed
1/2 C dried cranberries or cherries
1/2 C grape tomatoes, halved
1/2 C cashews




Dressing:
1 C mayo
1/4 C sugar
2 TBSP white vinegar
salt and pepper to taste


Combine and pour over salad or serve separately-Ono! 

Spinach Salad with Poppy Seed Dressing

Benita C.

Spinach Salad

a bunch of spinach leaves

½ head of lettuce

½ pkg bacon chopped and fried

1 pkg. mushrooms - sliced

½ red onion thinly sliced

4 hard-boiled eggs sliced

Poppy Seed Dressing

In blender put:

1 small sweet onion sliced in chunks

1 c. sugar

½ c. cider vinegar

2 t. salt

2 t. dried mustard

1 T. poppy seeds

dash cayenne pepper

Mix on high in blender.  Add 2 c. salad oil and blend till just blended.  Don't over blend or oil will become whipped. Store in fridge for up to two weeks.

Lori's Favorite Salad

Benita C.

Lori's Favorite Salad

Spinach

Arzo, cooked and drained

Small-diced tomato

capers

Parmesan cheese'

Sliced sun dried tomatoes

Feta cheese

Sliced strips of chicken

sliced sugar toasted almonds

olives

Girard's White Balsamic Vinegar dressing - or equivalent''

Ranch Dressing

Benita C.

Ranch Dressing (Grandma C.)

1 c. mayo

1 c. buttermilk

½ t. onion salt

½ t. garlic salt

½ c. chopped parsley

Mix and refrigerate

Oriental Dressing

Benita C.

Oriental Dressing (Grandma C.)

Mix in blender:

1 clove garlic

½ c sugar

½ c. Japanese vinegar (or white vinegar)

2 t. salt

½ t. pepper

1/8  c. mayo

1 t. dry mustard

Add 1 c. oil and mix very slowly