Recipes from our February Meeting

• Sister Kristi D. shared a favorite cookbook with us called: What’s For Dinner by: Jana Schofield.  A cook book with a collection of 40 weeks worth of recipes. For more information, check out the website at www.whatsfordinner1.com or call (801) 773-3618.

• Sister Stacie K. gave us great tips for saving money on groceries. The website she used was www.grocerysmarts.com The code to access the great deals is G84RCM

• Sister Marlena B. talked to us about freezer meals and how they can help to make meal time less stressful. (we will post those recipes soon!)

Thanks to these great ladies for sharing these tips and to everyone that brought a recipe to share!!

Below are the “family favorite” recipes that we sampled that night:



Swiss Chicken
By: Heidi C.
3 large chicken breasts cut into strips or medium sized pieces

1 can cream of chicken soup

1 cup water

½ cup milk

1 ½ - 2 cups grated swiss cheese

1 pkg. stuffing (not prepared)

¼ cup butter melted

Place chicken in a greased 9 x 13 dish. Combine soup, water, milk and grated cheese. Pour mixture over chicken. Cook at 375 degrees for 30-40 minutes or until chicken is done. Pour stuffing over chicken and evenly pour melted butter on top of that. Let it cook for 3-5 minutes. Serve over hot white rice.



Whole Wheat Muffins
By: Lily A.

1 cup margarine or butter

2 cups brown sugar

2 eggs

4 cups milk

4 cups whole wheat flour

2 tsp. baking soda

1 tsp. salt

Combine butter (melted) and brown sugar. Add eggs and cream together.

Mix dry ingredients in a separate bowl.

Mix everything together.

Bake 400 degrees for 20 minutes



Arroz con Pollo (rice with chicken)
By: Joanie W.

Chicken

4 cups water

½ tsp salt

1/8 tsp. pepper

1 can mild chiles

1 T. butter

2 cans tomato sauce

2 T. Worcestershire sause

4 cups cooked rice



1. Boil chicken with water and salt, cool and cut. (save broth)

2. Fry chicken with butter and onion

3. Add rest of ingredients including broth and simmer 30 minutes

4. Serve over rice



Stroganoff Sandwich
By: Melinda B.

1 loaf French bread, sliced in half

2 lbs hamburger

1 tub sour cream

Cheese

Tomatoes, chopped

Green peppers, chopped

Cook hamburger, drain and remove from heat. Stir in sour cream. Butter French bread and place meat mixture on top of bread. Sprinkle cheese, tomatoes and peppers. Bake 350 degrees for 15 minutes.



Quick N’ Easy Casserole
By: Marnie M.

1 lb. hamburger

1 pkg. frozen hashbrowns (thawed)

1 cup sour cream

1 onion (chopped)

1 can French-fried onions

¼ tsp. salt

1 can cream of mushroom soup

2 cups shredded cheddar cheese

Preheat oven to 350 degrees. Brown hamburger and drain. Mix potatoes, soup, sour cream, cheese, chopped onion and salt. Add hamburger. Place in 13x9 baking dish. Bake 30 minutes, top with French-fried onions. Bake 10 minutes longer.


Beef Stroganoff
By: Sadie K.

1 lb. ground beef

2 cloves garlic

1 medium onion

1 pkg. sliced mushrooms

2 tsp. beef bouillon granules

½ c. warm water

1 cup sour cream

2 Tbs. flour

Salt and pepper to taste

Brown beef with onion and garlic. Add mushrooms and cook on low until tender. In a separate bowl, mix water and bouillon until dissolved. Add sour cream. Mix until well blended. Add flour and mix. Add to beef and bring to a boil. Reduce heat and let simmer for 1-2 minutes until thickened. Season with salt and pepper to taste. Serve over cooked noodles of choice.



Grandma’s Rolls (for bread maker)
By: Sadie K.
1 cup HOT water

¼ cup butter cubed

2 eggs

¼ cup sugar

1/3 cup powdered milk

4 cups flour

1 tsp salt

1 Tbs yeast

Place hot water in pan; add eggs and butter (they will cool the water down to warm). Add dry ingredients ending with yeast. Set bread maker to “dough” cycle and start. When finished, roll out into a large circle (or 2 smaller circles for smaller rolls) and cut into 16 “pizza” style slices. Roll and place on buttered pan (about ¼ cup melted) and let rise until doubled in size. Bake at 350 degrees for 15-20 minutes (depending on oven) until golden brown.


Sweet and Sour Meatballs
By: Cyd H.

2 lbs. ground beef

½ cup bread crumbs

¼ cup chopped onion

1 tsp salt

¼ tsp pepper

¾ cup beef broth

2 eggs

1 bell pepper cut into bite size pieces

½ can pineapple tidbits

Sauce:

2 cups pineapple juice

1 ½ cup water

½ cup vinegar

¾ cup brown sugar

½ cup soy sauce

4 Tbsp cornstarch

Mix first seven ingredients and shape into balls. I use a small cookie scoop. Brown in fry pan or put on cookie sheet with sides and bake at 400 degrees for 20 minutes. When done, put into a casserole dish and add bell pepper and pineapple tidbits. Mix sauce ingredients together and pour over meatballs. Cover and bake at 350 degrees for 45 minutes.


Almond Blueberry Cookies
By: Kristi D.

2 cups all-purpose flour

2 teas baking powder

½ teas salt

1 stick (½ cup) butter

1 cup sugar

1 egg yolk

¼ to 1/3 cup whole milk

1 teas almond extract

2 teas lemon zest, (about 1 lemon)

½ cup chopped almonds, toasted

1 cup frozen blueberries, thawed and drained

In a medium bowl, combine flour, baking powder, and salt.

In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg yolk and beat to incorporate. Add milk, almond extract and lemon zest.

Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 375 degrees.

Using 2 small spoons, or small scoop, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack.


Creamy Chicken Alfredo
By: Sarah P.

“This is the most fantastic pasta that makes you look like a gourmet cook, but can be done in the time it takes to cook the pasta. Try it once and you will be hooked!”

1 pound cooked fettuccini

¼ cup butter

¼ cup olive oil

2 chicken breasts, cubed

¼ cup green onions, chopped

4 cloves garlic minced

2 packages alfredo mix

2 cups whipping cream (I use milk)

12 oz fresh sliced mushrooms (I use canned mushrooms)

15 oz canned tomatoes drained and sliced (2 cups of fresh chopped tomatoes can be used)

1 tsp salt

1 tsp pepper

¼ cup chopped fresh parsley or 1 Tbsp dried

2 Tbsp fresh basil or ½ Tbsp dried

¼ to ½ cup fresh, grated parmesan


Heat oil and butter in skillet. Add chicken, garlic and green onions. Sauté until golden brown. Add mushrooms. Mix sauce mixes with cream, whisk together. Pour over chicken. Add tomatoes, salt, and pepper and bring to a boil on high until it starts to thicken. Reduce heat and simmer 3-5 minutes. Stir in parsley and basil, remove from heat and toss with cooked pasta. Top with parmesan cheese.


Goulash from your pantry
By: Jeanie H.

Preparation and cook time:

10 minutes to put together – 30 minutes to simmer

Tools you’ll need:

1 large skillet

1 good can opener

Fry pan for meat


1 lb. of raw hamburger or ground turkey (use the canned hamburger from the Wet Pack Cannery)

1 bottle of spaghetti sauce (any brand, 24 oz)

1 can of mushroom pieces

1 can of corn

1 can of green beans

1-2 cups of Penne Regatte (long macaroni) or any macaroni, spaghetti or dried pasta

Fry hamburger or ground turkey. If using the canned hamburger, just dump it in with the rest of the ingredients. Open up all other ingredients and pour into pan. When sauce and ingredients are bubbling, add meat and pasta. Add ½ to 1 cup of water to moisten, season with salt and pepper, simmer about 30 minutes to cook the pasta. Serve.

I purchase all of these items by the case, except the meat (this year I worked at the wet pack and canned the hamburger) so everything in this recipe is on hand at all times and this becomes a very quick meal in our home that we can eat for several meals. This recipe happens to be an old recipe that many families used to cook often, except today we have canned spaghetti sauce and the all day simmering and adding many ingredients recipe has turned into an at home fast food.


Jeanie’s Buttermilk Biscuits
By: Jeanie H.
Preparation time: 10-15 minutes
Tools you need:

2 kitchen bowls (to sift flour in)

1 hand flour sifter

1 measuring cup

1 set of measuring spoons

Pastry cutter

Rolling pin

Biscuit cutter or glass


Turn oven on to 450 degrees

2 ½ cups flour (baking flour works best)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1/3 cups + 1 Tbs shortening

1 cup of buttermilk adding a little more if necessary to make a moist dough (powdered buttermilk works great, follow directions on the package)
Measure and sift all dry ingredients into sifter sitting in 1st bowl. Sift the ingredients a second time in the second bowl. Sift again the 3rd time in the 1st bowl. (this makes the biscuits flaky) Let the children turn the sifter to teach them to cook. Cut the shortening into the dry ingredients with the pastry cutter until you see the shortening the size of a pea, about 3 minutes. Add buttermilk and mix thoroughly, picking up the dry flour in the bowl. Flour the counter and knead this dough about 10 times until it holds it’s shape. Roll out about ½ inch thick, cut with biscuit cutter or open end of a glass. Place on cookie sheet that has been sprayed or on a parchment paper on the cookie sheet. Bake at 450 degrees. About 12-15 minutes depending on your oven. They should be lightly brown on the top.

This recipe is a very old recipe from my grandmother Regina, it took me years to learn to make it like her and then to refine it to a simple recipe. The recipe ingredients should always be in your food storage and always at hand. I have fed this to my children when there was little to eat in the home and served it with butter, jam or honey for dinner or with breakfast if there was no bread. It was always a staple in our home. The dry ingredients can be mixed together ahead of time and put in the fridge or freezer, adding the shortening or real buttermilk at the last minute. Remember to let the dry mix warm up before making the biscuits. However, my grandmother would make the biscuit dough in the morning and then set out at room temperature before kneading, then roll them out, this makes them sit tall and flaky.