My mother-in-law, CC attended a Stake Relief Society function a few weeks ago and her friend Carol Bench passed out a bunch of recipes. Carol is known for her wonderful Culinary cooking skills and amazing recipes. CC sent the recipes to me and I thought I'd share.....
I haven't tried any of them yet, but I'm certainly planning on it. If they're from Carol, they're going to be amazing. I think I'll start at the top and work my way down. Let me know if you try a recipe and love it. Hope you enjoy!
MINESTRONE
1 ½ pounds mild Italian pork sausage
6 cups water
2 beef bouillon cubes
2 onions, chopped
2 stalks celery, chopped
2 large carrots, sliced
1 (28-oz.) can tomatoes, pureed
2 (8-oz) cans tomato sauce
1 tablespoon dried parsley flakes
½ teaspoon sweet basil, crushed
1 teaspoon leaf oregano, crushed
salt and pepper to taste
garlic salt to taste
1 pound green beans, trimmed and cut into thirds or 2 16-oz. can cut green beans, drained
1 cup uncooked curly egg noodles
Brown pork sausage in heavy kettle, drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, pureed tomatoes, tomato sauce, parsley and seasonings. Simmer covered for 6 hours. Thirty minutes before serving add beans and noodles. Simmer until noodles are tender. Serve with grated Parmesan Cheese as a garnish. Makes 10-12 servings.
MEXICAN CHICKEN CHOWDER
2 ½ cups chopped cooked chicken
1 11-ounce can Niblet’s shoepeg corn, drained
1 10¾-ounce can condensed cream of potato soup
2 tablespoons taco seasoning mix
3 cups chicken broth
1 8-ounce carton dairy sour cream
4 ounces Velveeta, cubed
Fritos Corn Chips
In a 3 ½ or 4 quart saucepan, combine chicken, corn, soup, and taco seasoning mix. Stir in chicken broth. Cover and simmer on medium-low heat for about an hour. Stir 1 cup hot soup into sour cream. Stir sour cream mixture and cheese into the soup; cover and let stand 5 minutes. Stir until combined. Garnish with corn chips
Makes 6 servings.
For a more spicy soup, use Velveeta with jalapeno peppers and add 2 Tablespoons taco seasoning, 2 tablespoons snipped fresh cilantro,
and a 4 ounce can diced green chili peppers.
Can be cooked in a crock pot on low-heat setting for 8-10 hours or high-heat setting for 4-5 hours.
CAESAR SALAD:
Romaine hearts, Gerard’s Caesar dressing, freshly grated Parmesan cheese, croutons, optional.
BALSAMIC VINAIGRETTE (15th WARD COOKING CLASS):
½ cup extra virgin olive oil
1/3 cup balsamic vinegar
¼ cup honey
¼ teaspoon salt
½ teaspoon ground allspice
dash freshly ground black pepper
Whisk together oil, vinegar, honey, salt, allspice and pepper until well combined. Whisk to recombine before using.
Great with spring greens, sliced pears or apples, gorgonzola or smoked gouda, toasted hazelnuts or almonds.
SESAME CHICKEN
4 skinless, boneless chicken breasts, cut in ½ inch strips
cornstarch
salt
vegetable oil
2 tablespoons soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon sesame seeds, toasted (microwave or pan-fried)
3-4 green onions, sliced thin
Sprinkle salt on chicken, coat with cornstarch in a bowl or zip-lock bag. Fry chicken pieces in hot oil, in two batches, turning until browned. Remove from pan. Combine soy sauce, vinegar, and sugar in pan, stir until combined and slightly thickened. Add chicken pieces, stir to coat and heat through. Top with sesame seeds and sliced onions. Serve with hot rice.
Makes 4 servings.
GRILLED CHICKEN TACOS OR TOSTADAS
4 (6 ounce) skinless boneless chicken breast halves
1 tablespoon fresh lime juice
2 tablespoons taco seasoning
½ teaspoon sugar
cooking spray
6 (8 inch) flour tortillas
Prepare a grill or heat a grill pan over medium-high heat. Brush chicken with lime juice and sprinkle with seasoning and sugar. Place chicken on grill or grill pan coated with cooking spray and grill for 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into ¼ inch strips; set aside. Toast tortillas on grill or in grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown. Put chicken in tortillas and add toppings as desired. Makes 6 servings.
HOLLY’S CHICKEN POT PIE
4 tablespoons butter
4 tablespoons flour
¼ teaspoon salt
dash pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cups chicken, cooked and cubed
1 cup cooked carrots
1 cup frozen petite peas
1 potato, cooked and cubed
Combine butter, flour, salt and pepper and cook stirring until combined and bubbly. Add water combined with bouillon. Add milk and cook, stirring until thickened. Remove from heat and add chicken, carrots, peas and potatoes. Pour into a lightly greased 9x9 inch pan. Top with baking powder biscuits or pastry crust. Bake in 450° oven until pastry is golden brown and filling is bubbling.
TERIYAKI FLANK STEAK
¾ cup soy sauce
2 tablespoons oil
2 tablespoons red wine vinegar
1/3 cup brown sugar
1 teaspoon powdered ginger
1 clove garlic, minced
Flank steak – Marinate flank steak in refrigerator in Teriyaki Sauce 4 hours or overnight. Remove from marinade and barbecue. A double batch of sauce is enough for 3 medium flank steaks.
GRILLED BEEF FAJITAS
2 pounds beef skirt steak
2/3 cup soy sauce
¼ cup lime juice
10 flour tortillas
Pico de Gallo
Sour cream
Cut steaks crosswise into 4-5 inch lengths. Split thicker pieces in half to 1/8-1/4 inch thickness. Place pieces in zip lock bag. Combine soy sauce and lime juice, pour over meat, turning to coat. Marinate 15 minutes. Grill 4 inches from charcoal for 3 minutes for medium-rare, or to desired doneness. Heat tortillas on grill or in 325 degree oven until warm. Serve with onions, and peppers fried in small amount of oil. Add salsa, sour cream, guacamole, and cheese, as desired.
PERFECT PIZZA DOUGH
1 package dry yeast (1 tablespoon)
1 ¼ cup water
1 teaspoon salt
3 ½ cups flour
3 tablespoons olive oil
cornmeal
Dissolve yeast in warm, almost hot water. Let stand 5-10 minutes. Combine flour and salt, mix into yeast mixture. Add 2 tablespoons olive oil. Add 1/4 cup more water, as needed. Knead at least 10 minutes. Place in greased bowl, cover with damp cloth. Let rise until double, 45-60 minutes.
Makes two 16-inch pizza crusts.
Spread approximately 1 tablespoon olive oil over the top of rolled out crust before adding toppings. Bake at 450°-500° until desired crispness.
BARBECUE CHICKEN PIZZA
1 tablespoon olive oil
Masterpiece barbeque sauce
½ pound Mozzarella or Monterey Jack cheese
2 chicken breasts, cooked either on the grill or simmered and shredded or sliced thinly
½ green or red pepper
Gouda cheese, thinly sliced
Parmesan cheese (for the top)
GRILLED SALMON
Brush salmon filets with melted butter and freshly squeezed lemon juice. Sprinkle with Joe’s Stuff or Montreal Steak Seasoning.
Sear in a hot cast iron fry pan or griddle, or on hot grill. Put in a preheated 200 degree oven for a few minutes until middle of filet is as done as desired.
BLACKENED SALMON
Put Joe’s Stuff on a plate and coat salmon filets on both sides. Sear in a hot pan. Serve with sweetened chili sauce.
COPYCAT CAFÉ RIO SWEET PORK
3 ½ - 4 pounds pork loin
3-4 cups Pace Picante Salsa (1 cup per pound of meat)
1 1/2 - 2 cups brown sugar (1/2 cup per pound of meat)
1 teaspoon cumin
½ can root beer
Cook pork roast in crock pot with water half way up roast, for 2 hours on high. Pour off water and add sauce, cooking for 4 hours on low heat. One hour before serving shred pork and replace lid and continue to cook. Times may vary depending on size of roast. It is better to make it ahead and reheat to be certain it is tender enough to taste.
CHOCOLATE COCONUT SAUCE
1 – 15 ounce can cream of coconut (such as Coco Lopez, find on soft drink aisle)
6 tablespoons unsweetened cocoa (Hershey’s)
½ teaspoon vanilla
1 teaspoon coconut extract
pinch salt
Bring cream of coconut and cocoa to a simmer and whisk until smooth. Remove from heat and add other ingredients. Set aside to cool.
CARAMEL SAUCE
1 cup butter
2 cups brown sugar
½ cup milk
Melt the butter; add the brown sugar. Slowly add the milk; bring to a boil
Let cool. Refrigerate unused sauce and microwave before serving. Sauce
may crystallize in refrigerator but becomes smooth when reheated. Recipe
may be cut in half.
ORANGE CREMO
½ gallon orange sherbet, softened
½ gallon vanilla ice cream, softened.
Combine and refreeze. Makes 20 ¾ cup servings.
RASPBERRY BANANA SHERBET
½ gallon high grade pineapple sherbet
2-10 ounce packages frozen raspberries
2-3 bananas, chopped
Cheese Straws
1 package Pepperidge Farm Puff Pastry Sheets
2 cups freshly grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Preheat the oven to 425 degrees. Sprinkle 1/2 cup freshly grated parmesan on a piece of parchment, waxed paper or clean counter. Place one of the puff pastry sheets on top of the cheese. Roll the sheet into a 10-inch square. Sprinkle another 1/2 cup of grated cheese on top and push into the pastry with a rolling pin. Using a sharp knife or pizza cutter, cut the dough into 3/4 inch wide strips. Gently twist each strip of lay flat on a baking sheet lined with parchment, spacing about an inch apart. Repeat with second sheet of puff pastry. Bake until fully puffed and golden brown, about 10-12 minutes. Cool for 5 minutes before serving.
Note: Cheese straws can be made ahead to the point of baking, thoroughly chilled, gently wrapped in aluminum foil and frozen for up to one month. Do not thaw before baking. It may be necessary to add a few minutes to the baking time.
