Texas Caviar

1/2 yellow onion, chopped fine

1 green bell pepper, chopped fine

1 bunch green onions, chopped fine

1 jalapeno pepper, chopped fine

1 T minced garlic

2-3 fresh tomatoes on the vine, chopped fine

1 (8 oz) bottle zesty Italian dressing (I mixed up my own from a mix with some vinegar, some lime juice)

1/2 tsp ground coriander

1 bunch chopped fresh cilantro

1/2 cup dried black beans, cooked, rinsed, drained (or 1 can)

1/2 cup dried white beans, cooked, rinsed, drained (or 1 can)

1/2 cup wheat (to make into wheat berries)

I cook the dried beans in separate slow cookers, so the white beans don’t look gray, about 8 hours on low or 4 hours on high. You can cook the wheat with the white beans. Then just mix everything, cover and chill in the refrigerator for at least 2 hours before serving. For me, it seemed a little runny still, so I added in some cooked brown rice. Serve with tortilla chips.

Bean Burritos and Corn Bread

Flour Tortillas

Here's the link to the recipe with video tutorials. I used white wheat flour that I grind, but if you just have store-bought whole wheat flour, you may want to do half and half with all-purpose flour.

http://everydayfoodstorage.net/2009/04/21/fresh-homemade-tortillas-food-storage-recipes/food-storage-recipes

"Refried" Pinto Beans

1/2 c dried beans ends up making about the amount in one can from the store

1. Cook beans until well done (you can soak first overnight to reduce cooking time. I do mine in a slow cooker, but on the stove works fine too--just make sure there is always enough water to cover them)

2. In a food processor, process beans, some cooking water (to get desired consistency), some bouillon paste, some taco seasoning, some sour cream. Or, you could try some canned salsa for flavoring.

Fresh Salsa

Mix to taste
-any of the following: diced tomato, diced mango, fresh corn (we boiled it maybe 5 min, but if it is really fresh, raw tastes great)
-chopped green onion
-minced garlic
-chopped cilantro
-lime juice or vinegar
-bit of sugar
-salt
-if you like it a little spicy: a minced fresh chili or some canned diced green chilies, drained

Chill at least an hour before serving.

Corn Bread

Preheat oven to 425

Mix

1 c flour

1 c cornmeal

¼ c brown sugar

1 T baking powder

½ t salt

Mix and then add to dry just until smooth

1 c whole milk

¼ c oil

2 eggs

Bake in greased 9x9 pan at 425 for 20-25 min

I use white wheat flour or sometimes a mix of that and white bean flour, but I think any flour would work. I grind my cornmeal from popcorn, but store-bought cornmeal works just as well. I also sometimes use dry milk and dry eggs, so I can make a lot of batches ahead of time and freeze them in bags and then just add hot water and oil right before cooking.

Guacamole Recipe from Hong Kong

Don't worry if you can't read the images. Just click on the picture, and it will enlarge if for you. This is one of my favorite recipes from my Hong Kong Study Group years.

Focaccia Bread from Alice's St. Patrick Day's lunch

Here are notes from my friend, Sirina, who found the recipe from FoodNetwork and passed it to Joyce, who made us the bread:

You’ll see two rows of ingredients amount, the left being the halved one which I think is a perfect size for four, and the right being the original amount. I normally just top the dough with fresh rosemary, salt, and olive oil. I’ve never tried the original toppings.

The tricks are not to overknead the dough (I personally don’t think you need 10 mins as suggested in the recipe but if you like denser, chewier texture, go full 10 mins) and to slather the bowl and dough ball with a bit more olive oil than you think you’d want.

Cheers,

Sirina

------------------------------------------

Ingredients

• 1 2 teaspoons rapid-rising dry yeast (instant)
• ½ 1 cup warm water
• 1 2 tablespoons sugar
• 1 ¾ -2 3 1/2 to 4 cups flour
• ½ 1 tablespoon coarse salt
• 2 Tbsp 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 1 or 2 tablespoons of water and add it to the mixture. Pour in 2 Tbsp (or1/4 cup) olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

The MEAT Section

Hi Everyone,

It's a good thing Mary Sue is back here in Bangkok. She reminded me that I haven't yet loaded all of the recipes from the old Bangkok Ward recipe book. She specifically asked for the Meat Section, so sisters--here it is! Keep reminding me and I'll get the whole book on our website! And please keep those delicious recipes coming our way...Jeanne--don't forget that yummy Pumpkin soup, please!

Country Pie

Crust;

1/2 of 8 ounce can tomato sauce 1/4 cup chopped onion

1/2 cup bread crumbs 1/4 cup chopped bell pepper

1 pound ground beef 1/8 teaspoon oregano

1 1/2 teaspoon salt 1/8 teaspoon pepper

Combine all ingredients and mix well. Pat mixture into a 9 inch pie plate and pinch fluting around edges.

filling;

butter 1 1/4 cups minute rice 1/2 teaspoon salt

1 1/2 (8 ounce) cans tomato sauce 1 cup grated cheese

1 cup water

Combine all ingredients except 1/2 cup grated cheese which is reserved for topping. Spoon into pie shell. Cover closely with foil and bake for 25 minutes at 350 degrees F. Uncover and sprinkle with remaining cheese on top. Return to oven and bake, uncovered for 15 minutes. Serve in wedges.

Myrleen Hendrickson

Spaghetti Pie

6 oz. spaghetti 1/2 cup green pepper, chopped

2 tablespoons butter 8 oz. can of tomatoes, chopped

1/3 cup parmesan cheese 6 oz can of tomato paste

2 eggs, beaten 1 teaspoon sugar

1 cup cottage cheese 1 teaspoon oregano

1 pound hamburger 1/2 teaspoon garlic salt

1/2 cup chopped onion 1/2 cup mozzarella cheese

Cook spaghetti, drain. Stir eggs and parmesan cheese into hot spaghetti. Place in bottom of pie plate like crust. Spread cottage cheese on bottom. Brown meat, onion and green pepper. Drain. Stir in tomatoes, paste, sugar, oregano and garlic salt. Heat through. Place in crust. Bake uncovered for 20 minutes at 350 degrees F. Sprinkle mozzarella on top and bake for 5 more minutes.

Myrleen Hendrickson

Tostada Casserole

1 pound ground beef 2 1/2 cups corn chips

2 cups tomato sauce (15 oz.) 1 can refried beans (15 1/2 oz.)

1 envelope taco seasoning mix 1/2 cup shredded cheddar cheese

In skillet, brown ground beef. Add 1 1/2 cup of tomato sauce and seasoning mix, stir-ring to mix well. Line bottom of 11x8 x2 inch baking dish. Combine remaining tomato sauce and refried beans; spread over ground beef mixture. Bake at 375 degrees F. for 25 minutes. Sprinkle with shredded cheese and crushed corn chips. Bake 5 minutes more.

Myrleen Hendrickson

Sloppy Joes

2 pounds hamburger 1 tablespoon vinegar

1 large onion, chopped 1 8-ounce can tomato sauce

4 stalks celery, chopped salt & pepper to taste

1 tablespoon sugar Lots of Ketchup

Brown hamburger and drain grease. Add onion and celery and cook until tender. Add remaining ingredients, adding enough ketchup to make it the right consistency. Let simmer for an hour to blend flavors. Serve on hamburger buns. Serves 12.

Ann Hartman

Chicken Asparagus Stroganoff

1 can cream of chicken soup(undiluted) 1 cup diced cooked chicken

1/4 cup milk 1/4 teaspoon rosemary

1/4 cup sour cream 1/4 cup shredded cheddar cheese

2 cups cooked sliced asparagus Cooked rice or noodles

Grease a 1-quart casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serve with rice or noodles. Yields 4 servings.

Loretta Wolff

Stroganoff

1/4 cup butter 1 clove garlic, chopped

1 lb. ground beef 1/2 teaspoon pepper

1 (8 oz.) can mushrooms 1 can mushroom soup

1 cup sour cream 2 tablespoon flour

Sauté onion and garlic in butter. Add beef and cook until red disappears. Add salt, pepper, mushrooms, flour, and soup. Stir thoroughly and cook slowly for 20 minutes. Add sour cream. Serve over cooked noodles or rice.

Dawn Oswald

Spinach Tortellini with Creamy Mushroom Sauce

1 7-ounce box Spinach Tortellini* 1 teaspoon salt

1/4 cup onion 1/4 cup heavy cream (I often use milk)

3 tablespoons butter freshly ground pepper

1 teaspoon fresh lemon juice 1/4 cup white wine

3 tablespoons flour 1 cup frozen peas

1 cup chicken broth chopped parsley and scallion rings to garnish

Cook tortellini. Meanwhile, in a medium saucepan, sauté the onions and the mushrooms in the butter and lemon juice until tender, but not brown, sprinkle with flour and toss. Add the broth and cream, stirring until the mixture is thickened and comes to a boil. Add the seasonings and wine. Cook an additional minute. Pour sauce over tortellini. Sprinkle with cooked peas, parsley and scallions.

*Any tortellini will do.

Marianne Poulson

Fettuccine With Mushrooms and Toasted Almonds

2 tablespoons coarsely chopped salt

unblanched almonds 2 cups half & half

4 tablespoons butter 1 teaspoon fresh lemon juice

8 ounces mushrooms, sliced 12 ounces fresh or 8 ounces dried fettucine

1 clove garlic,crushed 1 tablespoon chopped parsley



Heat large skillet over low heat; add almonds; toast, stirring until lightly browned, about 2 minutes. Scrape into small dish, reserve.

Melt butter in skillet over medium heat. When foam subsides, stir in mushrooms. Sauté over medium-high heat, stirring until tender and lightly browned, about 10 minutes. Stir in garlic; season with salt.

Add the half & half; heat to boiling. Boil until liquid is reduced by half and sauce is slightly thickened, about 10 minutes. Stir in lemon juice.

Meanwhile, cook fettucine in boiling water until al dente or firm to bite. 2 minutes for fresh noodles and 5-7 minutes for dried; drain.

Toss fettuccine with mushroom mixture, parsley and almonds. Season with coarsely ground black pepper.

Stephanie Roemer

Creole Jambalaya

1 tablespoon shortening 2 1/2 cups water

2 tablespoons flour 1 large onion, chopped

1 pound smoked pork sausage 1 clove garlic, chopped

1/2 cup bell, chopped 2 cups uncooked rice

3 cups raw, deveined shrimp 2 tablespoons Worcestershire sauce

5 cups tomatoes, peeled and diced 1 1/4 teaspoon salt

(sometimes I use Ro-Tel for 1/2 teaspoon thyme

2 out of the 5 cups) 1/4 teaspoon red pepper

Melt shortening in large heavy Dutch oven. Add flour and stir until blended; then add sausage(cut into bite size pieces) and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onion and garlic. Bring to a boil; add rice. Stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes, or until rice is tender. Stir occasionally. Does not freeze! Serves 8.

Tamara Beard

Cream of Taco

clipart by pccrafter.com

1/2 can chopped green chilies 1 can evaporated milk

1 pound hamburger 1 can cream of mushroom soup

6-10 corn tortillas 1 can cream of chicken soup

1 onion 1/2 pound (or more) Long Horn cheese

Brown hamburger. Heat tortillas in oil, not crisp,warm only. Mix remaining ingredients together. Layer tortillas and cheese and soup mixture. Bake at 350 degrees F. for 30 minutes.

Loretta Wolff

Beef Enchiladas

1 pound hamburger 1 can cream of mushroom soup

1/2 onion, chopped 2 green onions, chopped

small can tomato sauce 1 package flour tortillas

1 cup sour cream cheddar cheese, grated

Brown hamburger and onion. Add tomato sauce. Put about 1/3 cup of beef mixture in tortilla and roll up. Place seam side down in 9x13 inch pan. Mix sour cream, soup, and green onions in a bowl and pour over top. Top with desired amount of cheese. Bake at 350 degrees F. for 15 minutes.

Myung Uscharawadi

Rocky’s Hearty Meal

beef, cut in large bite size pieces Lawry’s salt or salt and pepper

flour dried onions, minced (or fresh)

garlic powder garlic, minced

potatoes, peeled, cut in bite size pieces oil

carrots, peeled, cut in long lengths 1/2 cup water

butter or margarine
Coat beef with flour and garlic powder. In a large skillet fry the beef in hot oil at high heat. Brown it thoroughly. Sprinkle with onion, garlic, salt and pepper and pour into a baking pan. Pour water in the skillet to save the flavor of the left over drippings in the pan. Set aside.

In a clean skillet, melt the butter. Mix the potatoes, carrots, salt and pepper. Combine with the beef in the baking pan. Pour the reserved flavored broth and cover. Bake slow at 300 degrees F. until tender.

Sukannika Rock

My Famous Mexican Dish

2 cans chili with beans 1 small chopped onion

1 can chili without beans 1 small bag of plain Doritos

1 cup cooked chicken, shredded (opt.) Grated cheddar cheese (no limit)

Spread Doritos evenly in a baking pan . Then put chicken and onions on top. Set aside.

Mix the chili in a sauce pan on a low heat. Pour over the Doritos and chicken. Sprinkle the cheese on top. Bake at 350 degrees F. for 15-20 minutes or until the cheese is all melted.

Think of the Rocks when you are having the most favorite meal of our family.

Sukannika Rock

White Sauce Casserole, My Style

2 cans cream of mushroom soup Parmesan cheese (sprinkling kind)

some milk to dilute the soup grated mozzarella cheese

ground beef, about a pound or more Lawry’s salt (or your own) and black pepper

chopped onion or dried onion will do Cooked noodles (egg noodles or lasagna)

Brown the ground beef with onion. Add soup and milk. Add salt and black pepper (lots of it). Use the same procedure as you do with lasagna with the sauce first so the noodles won’t stick to the pan. Then noodles and sauce. Sprinkle parmesan and grated mozzarella. Repeat one more layer. If you want to add 1 can of French style mixed vegetables with the sauce and noodles.

“That’s the only way I get my family to eat vegetables.” Sukannika Rock

Sweet and Sour Pork

1 pound pork shoulder, cut into 1 green pepper cut into wedges

bite size pieces 1 celery stick, slice into 1/8 inch slices

1 carrot, sliced diagonally 1 cup pineapple, cubed and drained

batter;

3/4 cup cornstarch 1/4 teaspoon pepper

1/4 cup flour 1/2 cup water

1 teaspoon baking powder 1 egg, slightly beaten

1/2 teaspoon salt
Heat oil to 400 degrees F. Dip pork pieces into batter. Deep fry a few pieces at a time until brown. Stir fry carrot, pepper and celery in wok with small amount of oil until tender crisp. Add pineapple and vegetables to sweet & sour sauce. Pour over fried pork and serve over cooked rice.

sweet & sour sauce #1;

2/3 cup cold water 2 tablespoons cornstarch

1/2 cup sugar 3 tablespoons catsup

2 tablespoons rice or wine vinegar

Measure water first. Dissolve cornstarch in water. Add to other ingredients; cook and stir until it thickens.

sweet & sour sauce #2;

3 tablespoons vinegar 1 tablespoon cornstarch

2 tablespoons soy sauce 3/4 cup pineapple juice

3 tablespoons brown sugar
Mix and cook until thickened.

Lynette Pinvises

Sweet & Sour Spareribs

3 pounds spareribs (cut in serving 1 cup crushed pineapple

size pieces) 1/2 cup catsup

2/3 cup brown sugar, packed 1/2 cup water

2 tablespoons cornstarch 1/4 cup chopped onion

2 tablespoons dry mustard 2 tablespoons soy sauce

2/3 cup vinegar
Spread ribs in a single layer in a shallow baking pan. Brown at 425 degrees F. for 20 to 30 minutes. Drain off fat. In a saucepan, combine all remaining ingredients except salt and pepper. Stir until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon half of sauce over meat and bake for 45 minutes at 350 degrees F. Turn ribs and cover with remaining sauce. Bake for 30 minutes more or until well done.

Janice White

Swiss Steak

Cut 4 to 6 pounds of round steak in nice size serving pieces (about 10).

Blend the following ingredients and pour over meat in 9 x 13 inch pan:

2 cans cream of mushroom soup 1 envelope Lipton onion soup mix

1 can water 2 1/2 tablespoons Minute Tapioca

Cover with foil; seal tight. Do Not Peek! Cooking time: 5 hours at 250 degrees F. You can substitute 1 can of tomato soup for 1 can of mushroom.

Rhea Pitman

Swedish Meatballs

2 pounds hamburger 1 egg

1 chopped onion salt to taste

Combine ingredients. Shape into meatballs and bake at 350 degrees F. for 40 minutes.

sauce;

1/2 bottle chili sauce 2/3 cup apricot/pineapple jam

1/2 jar grape jelly 1/3 cup lemon juice

1/2 bottle ketchup 1/4 cup soy sauce

juice of 1 lemon 1 garlic clove

Mix together all ingredients and heat. Add meatballs.

Marianne Poulson

Swedish Pot Roast (pressure cooker)

Clipart from pccrafter.com

3 pounds pot roast, chuck or brisket 2 onions, sliced

1 teaspoon nutmeg 1 clove garlic, diced

1 teaspoon cinnamon 1/2 cup brown sugar

1/2 teaspoon ginger 1/2 cup vinegar or grape juice

2 teaspoons salt 1 cup water

1/8 teaspoon pepper 4 bay leaves

2 tablespoons cooking oil

Combine nutmeg, cinnamon, ginger, salt and pepper; rub into meat. Heat pressure cooker, add oil and brown meat well on all sides. Add onion, garlic, brown sugar dissolved in vinegar or grape juice, water and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook for 35 minutes with pressure regulator rocking slowly. *Let pressure drop on its own accord. Liquid may be used for gravy. Serves 6.

* For those without a pressure cooker, cook meat instead in a Dutch oven for 3 to 4 hours.

Myung Uscharawadi

Debbie's Parmesan Chicken (Serves 6)

3-4 chicken breasts (depending on size): Slice in half horizontally to make pieces of equal thickness

6 cups corn flakes
1/3 cup grated parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
8 oz. shredded mozzarella cheese (whole milk is best)
1 egg

Preheat oven to 350. Crush cornflakes in bowl using plastic cup. Mix in parmesan cheese. Beat the egg in a separate bowl. Take chicken breast slices one at a time and dip in egg, then cover completely in crumb mixture and place in large Pyrex baking dish. Place in oven for 20 minutes. While baking, mix together tomato sauce and Italian seasoning and simmer in small saucepan on lowest heat, stirring occasionally.

Remove chicken from oven to stove top. Spoon tomato sauce over the top of each piece. Sprinkle generous amount of cheese over each and return to oven for 8 minutes.

Serve with salad, fruit, french bread, and mini pasta mixed with a little butter and freshly chopped parsley. (Also nice with potatoes and parsley, instead of pasta).

Debbie Spencer’s Avocado Salsa

Okay, this is THE BEST salsa ever! Debbie Spencer made it for Study Group when we did the Creation Lesson when we were studying the Pearl of Great Price at Margie's house around Halloween time (see how yummy it is? I can still remember the EXACT date that we ate it and how she served it in her Halloween bowl!). I've made it many times since--so much that Kwan, my maid is now expert at it. We have had it with chips, tortilla soup, on top of salmon--you name it--it will enhance everything you make. And every time I serve it, people are always asking for the recipe, so here it is! FINALLY!

16 oz. fresh or frozen corn kernals
1 can black olives, chopped
1 sweet fresh red pepper
1 small spanish onion, chopped finely

Combine

Sauce
3 cloves of garlic, crushed
1/3 c. olive oil
1/4 c. fresh lemon juice
3 T. white vinegar
1 T. dried oregano
1/3 t. salt
1/2 t. pepper
3-4 ripe avocados

Pour the sauce over the chopped vegetables.

Cut the avocados in, right before serving. Enjoy!

Sue's Cup Cheese Cake

This delicious, moist treat is just the right size for that "taste" if you don't want an entire slice of cheesecake. Of course, if you eat too many, then it will equal the size of a slice! So watch out!

Crumb Crust:

1 cup graham cracker

3 Tbsp sugar

3 Tbsp margarine

Cheesecake:

8 oz (227 grams) cream cheese

1/4 cup sugar

1 tsp vanilla

1 egg

Line muffin pan with 2-1/2 inch baking cups.

Put 1 Tbsp. crumps and press into the cup. Then pour cheesecake mixture into the top.

Bake at 350F for 20 min.

After it cools, top each cake with cherry pie filling or other topping and refrigerate for a few hours.

Makes 8-10 standard cupcakes.

Sue's Cream Shrimp

Ingredients:

12 Jumbo Shrimps

4 Tbsp. cornstarch

1 eggwhite

1/2 bunch of broccoli

Cream Sauce:

2 Tbsp. Mayonnaise

2 Tbsp. whipped cream

2 Tbsp. lemon juice

3 Tbsp. sugar

5 Tbsp. water

4 Tbsp. milk

1/2 Tbsp. cornstarch

How to cook:

1. Shell the shrimp but leave the tail. Devein. Add the mayonnaise with a little bit of salt and pepper.

2. Mix the eggwhite and 4 T. of cornstarch.

3. Put the shrimp into the eggwhite/cornstarch mixture and fry at 160 degrees Celsius.

4. B0il the cream sauce without the lemon juice in medium heat, and stir continually about 10 minutes. When the sauce starts getting thick, turn off the heat and add lemon juice. Stir.

5. Blanch the broccoli with 1 T. of vegetable oil and 1/2 tsp. of salt. Drain.

6. On the serving plate, first spoon the broccoli in and then spoon the shrimp on top. Pour the cream sauce on top and serve with rice.

Diana's Chicken Sandwich and Couscous

Hi ladies,

Several weeks ago I promised you the recipes to the chicken salad sandwiches and the couscous I made. Here they are. They're super easy so have fun! - Diana

Couscous

Ingredients:
couscous
1/2 cup red onion (chopped)
1 clove garlic (minced)
2 T olive oil
1 tomato (chopped)
1 cucumber (chopped)
additional seasonings to taste - salt, pepper, paprika, parsley, dill, rosemary, hot pepper

1. Prepare the couscous according to the directions on the package. However, instead of using water, substitute chicken broth. If you don't have chicken broth, add 2 T chicken bullion to the water. (This really makes all the difference when cooking the couscous. Otherwise it just turns out bland and boring).

2. After the couscous is done cooking add 1/2 cup chopped red onion, the minced garlic, and the olive oil to the pan. Grill the couscous on med-high for a few minutes. Then add the tomato and cucumber and other seasonings to taste. (You can put in whatever vegetables you like, and if I had had them I probably would have added bell peppers).


Chicken Salad Sandwiches

Ingredients:

4 boneless skinless chicken breasts (fat trimmed off)
1/2 cup miracle whip
1/4 cup chopped or shaved almonds
1 T parsley (dry or fresh)
1 medium red onion (chopped)
1 clove garlic (minced)
1 apple chopped
1/2 cup chopped celery
1/2 t Rosemary
1 T basil
milk

1. Boil chicken breasts in water with 2 T salt or chicken bullion until well cooked (The chicken bullion makes it very yummy!). Take out and cool in large bowl. Once cool, shred chicken into small chunks with 2 forks or your hands.

2. Add the rest of the ingredients and stir. Add milk, one Tablespoon at a time until creamy (but not runny!)

Black & White Cupcakes

CUPCAKES

8 oz cream cheese, at room temperature

1 tablespoon sour cream

1 1/4 cups sugar

1 cup cake flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, at room temperature

1 large egg, at room temperature

1 teaspoon vanilla

1/2 cup whole milk

Gooey Chocolate Glaze

Position a rack in the middle of the oven and preheat to 350-degrees F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

To make the cream cheese filling:

With an electric mixer on high speed, beat the cream cheese until fluffy (about 2 minutes). Add sour cream and 1/2 cup of the sugar and beat until combined.

To make the cupcake batter:

Sift the cake flour, cocoa powder, baking soda and salt into a bowl. In another (large) bowl, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, about 15 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Spoon the glaze over the cupcakes, top with chocolate curls, if unsing, and serve. The finished cupcakes can be refrigerated in an airtight container for up to 3 days.

GOOEY CHOCOLATE GLAZE

2/3 cup sweetened condensed milk

8 oz semisweet chocolate, chopped (I use Duc de Praslin dark chocolate)

2 tablespoons unsalted butter, cut into 2 pieces

In a small saucepan, combine the sweetened condensed milk, chocolate and butter. Warm the mixture over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubby, 3-4 minutes. Remove the pan from the heat and let the glaze cool slightly before using.

Makes 1 1/2 cups.

Taken from "Cupcakes" by Shelly Kaldunski

Enjoy!

Amy Bunker

Chicken Salad

4 cups cooked and cubed chicken breasts (I use shredded boiled chicken)

1 cup chopped celery

2 teaspoons grated onion or finely chopped green onion

1/2 cup seedless red or green grapes, cut in half

2/3 cup mayonnaise

1 teaspoon salt

1/8 teaspoon pepper

Croissants, rolls and/or bread (we like the croissants from Carrefour)

Combine chicken, celery, onion and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt and pepper. Fold dressing into chicken misture until well coated.

I make a double batch to serve 12.

Adapted from a recipe in "Essential Mormon Celebrations" by Julie Badger Jensen

Amy Bunker

Note from Jeanette

Dear Wonderful, Sweet, Beautiful, Bangkok Sisters!

I just wanted you to know what an great surprise it was for me to wake up to find such fun recipes in my inbox this morning. I know there were some which were from the sisters of the Bangkok Ward some 15 years ago, but there were also some from sisters which are still there. And thank you to whoever posted 2 of my cake recipes. That was fun to see. They make really yummy cakes & yield more than regular cake mixes, & cost so much less. I wish you could know how much I miss all of you. I think about you many times during the week & wonder how you are doing. I think about you when I'm at church & really miss seeing & visiting with you. The 5 1/2 years that our family spent in Thailand were the very best!

I want to thank all of you who spent your time in one way or another helping us prepare to move. It was a huge job & I never could have done it without your help. Thank you for the yummy & fun lunch before I left. Thank you Michele & Amy for your beautiful song. It made my mascara run.... : ) Thank you so much for the special notes you wrote to me. I read those sentiments often & it fills my cup. Thank you for the beautiful necklace. Every time I wear it I think of you & know that I am loved by the greatest sisters in the entire church. Thank you! You have each blessed my life in so many different ways. I will always love & remember you!!!!!

You are in my prayers always. I hope that you are happy, healthy, & enjoying growing & serving together in the greatest ward ever!! We miss you!!!

God Be With You Till We Meet Again!
Much Love Always,

Jeanette Nielson

P.S. Please Please don't take my name off this mailing list. This was such a treat to receive.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting
Recipe By: Cake Mix Doctor

Ingredients:

1 package cream cheese, (8 ounces)
1/2 cup butter, at room temperature
1/2 cup cocoa powder, unsweetened
1 teaspoon vanilla or almond extract
4 cups powdered sugar

Directions:

Place the cream cheese and butter in a large mixing bowl. Blend with
an electric mixer on low speed until combined, 30 seconds. Stop the
machine. Add the cocoa powder, extract, and powdered sugar and blend
with the mixer on low speed until the ingredients are moistened, 30
seconds. Increase the speed to medium and beat until the frosting is
fluffy, 2 minutes.

This is our favorite chocolate frosting. Enjoy!
Amy Bunker

Vanilla Cake

Vanilla Cake
Recipe By: Jeanette Nielson

Ingredients:

3 cups cake flour
1 rounded tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups softened butter
1 1/2 cups white sugar
2/3 cup milk
2 teaspoons vanilla
4 eggs

Directions:

Heat oven to 350 degrees F. Grease & flour pan(s). Mix flour, baking
powder, salt & baking soda; set aside. Beat butter & sugar in large
bowl with electric mixer on high speed until fluffy. Beat in flour
mixture, milk, vanilla, & eggs on medium speed until blended. Beat on
high 3-4 minutes longer. Pour into pans.

Bake 25-30 minutes, or until toothpick inserted into center comes out
clean. (* I under cook mine by about 3-5 minutes so that the cake
doesn't get too dry. *) Cool 10 minutes; remove from pan(s) to wire
rack. Cool completely.

Frost with any flavor frosting.

Deluxe Devil's Food Cake

Deluxe Devil's Food Cake
Recipe By: Jeanette Nielson

Ingredients:

2 cups sugar
1 cup butter softened
2 teaspoons vanilla
3/4 teaspoon almond extract
2 eggs
2 1/2 cups cake flour
1 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk

Directions:

Heat oven to 350 degrees F. Grease & flour cake pan(s).

Beat sugar, butter, vanilla, & almond extract in large bowl with
electric mixer on medium speed until light & fluffy. Beat in eggs,
one at a time. Mix cake flour, cocoa, baking soda & salt; beat into
sugar mixture alternately with buttermilk on medium speed. Beat on
high 3 minutes longer. Pour into pan(s).

Buttercream Frosting (or Chocolate Buttercream Frosting)

Buttercream Frosting (alt. Chocolate Buttercream Frosting)

Yield: Double batch

Ingredients:

1 cup butter, salted
1 cup butter, unsalted

2 pounds powdered sugar (or 900g - don't use Orchid brand)
4 tablespoons milk
2 teaspoons vanilla

Directions:

Mix all ingredients until smooth and creamy.

To make chocolate frosting add before mixing:
1/4 to 1/2 cup cocoa powder
1 cup melted chocolate chips

Beat well and add more of either, if needed.

Applesauce Cookies

1/2 c shortening
1 c sugar (I prefer brown but white works great as well)
1 egg
1 c applesauce
2 c flour
1 t baking soda
1/2 t cinnamon
1/2 t salt
1/2 t ground nutmeg
1/4 t ground cloves

Combine wet ingredients first, then add dry ingredients. Add oatmeal and walnuts as desired.

Bake in 350 oven for about 8 minutes

Yields about 3 dozen

Mary Jane Ungrangsee

Looking for Halloween Recipes

Picture courtesy of Michele's kitchen decorations

Hi Friends,

How about some Halloween recipes for the season? Come and post your favorite Halloween recipes on the blog. Just click on Sign In and input the username and password (see your emails) to create a page for your recipe. We can't wait to enjoy!

Janice's Chockful of Chicken Salad

If you were there during the discussions on the Pearl of Great Price, about Enoch and God's response to to him, you will remember Janice's delightful chicken salad with pita bread, tomato salad, and chocolate-peanut butter bars. Enjoy!

Chicken Salad

2 C cubed cooked chicken
2 C cubed cantaloupe (I didn't add this ingredient, but it sounds wonderful!)
1 C seedless grapes halved (I used purple)
3/4 C sliced celery
1/4 C sliced green onion
1/2 C mayo
1t sugar
Lemon pepper to taste
1/2 C slivered almonds

Combine all but almonds (add when ready to serve). Refrigerate for 1 to 2 hours (serves 4)

Janice's Tomato and Feta Salad

Fresh and light. Perfect for a snack or as a side dish.

1 large ripe tomato (7-10 depending on size for a salad to feed 12)
1/4 C of feta cheese, crumbled or chunks (triple this at least for salad to feed 12)
cucumber - chopped
purple onion - thinly sliced
pinch of oregano
pinch of pepper last three to taste
extra virgin olive oil

Janice's Dee-licious Chocolate Peanut Butter Bars

You may think that you don't like peanut butter--but these will definitely change your mind. Perfect for the after-school snack (and you don't even have to bake!--a HUGE bonus here in Bangkok where ovens are small) because kids will gobble them up!

Peanut Butter Bars

1 C butter
1 C peanut butter
2 C graham cracker crumbs
2 C powdered sugar
1 1/2 C chocolate chips
4 T peanut butter

Melt butter and one cup peanut butter. Add crumbs and powdered sugar. Mix until well blended. Press into non-greased 9X13 pan. Melt chips and 4T peanut butter. Spread on top.
Refrigerate at least one hour. Get 'um before they disappear!

Miscellaneous from Old Recipe Book

Granola

12 cups old fashioned oats 1 1/2 cups vegetable oil

1 cup wheat germ 3/4 cup honey

1/2 pound shredded coconut 1/4 cup molasses

2 cups raw sunflower seeds 1 1/2 teaspoons salt

1 cup sesame seeds 1 tablespoons cinnamon

1 cup nuts, chopped 3 teaspoons vanilla

1 1/2 cups brown sugar raisins or other dried fruit

1 1/2 cups water

Preheat oven to 300 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds and nuts. Blend well. In a large saucepan combine remaining ingredients (except raisins). Heat until dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread onto five, 9x13 inch baking pans. Bake 20-30 minutes, or until golden brown, stirring occasionally. Remove from oven and add raisins. Store in airtight containers in a cool, dry place. Use within 6 months. Makes 20 cups. (Can halve the recipe).

Ann Hartman

Desserts from the Old Recipe Book

Old-Fashioned Chocolate Pudding

2 cups milk 1/3 cup all-purpose flour

2 tablespoons butter or margarine 1/4 teaspoon salt

2 squares (1 ounce each) unsweetened 2 egg yolks, beaten

chocolate 1/2 teaspoon vanilla extract

2/3 cup sugar Whipped cream, optional

In the top of double boiler, heat milk, butter and chocolate until the chocolate melts. Chocolate may appear curdled. Combine sugar, flour and salt. Sprinkle over chocolate mixture. Do not stir. Cover the mixture and cook on medium-low for 20 minutes. With a spoon, beat mixture until smooth. Quickly add egg yolks; beat well. Cook 2 additional minutes. Remove from the heat and stir in vanilla. Pour into dessert glasses. Serve with whipped cream if desired. Yields 4 servings.

Loretta Wolff

Deep Chocolate Mousse

1 6-ounce package semisweet 2 teaspoons vanilla

chocolate chips 1/4 cup sugar

2 tablespoons fresh orange juice 1 cup whipping cream

2 eggs whipped cream

2 egg yolks shaved chocolate

Melt chocolate chips with orange juice in top of double boiler over low heat. Meanwhile combine eggs, egg yolks, vanilla and sugar in blender. Add chocolate mixture and blend well. Pour in cream and mix again. Divide mousse among dessert dishes. Refrigerate for several hours or overnight. Garnish with whipped cream and shaved chocolate. Serves 6-8.

Teri Kennedy

Tofu Cream Pudding

2/3 cup (80 g) non-fat dry milk powder 1/2 teaspoon salt

1 1/4 cup (300 g) tofu 2 tablespoons cornstarch

1 teaspoon vanilla extract 1/2 cup (80 g) sugar

1/4 cup (60 ml) water 1 2/3 cup (400 ml) cold water

Mix tofu, milk, vanilla, water and salt together in a blender until smooth. Set aside. In a saucepan, mix cornstarch and sugar. Add water and cook until clear and thick. Add the tofu mixture to the cooked cornstarch and blend. Yields 6 servings. Keep leftovers covered in the refrigerator for up to 3 days.

Dana King

Mexican Bread Pudding

5 cups French bread or bolillos 1/4 cup melted margarine

2 1/2 cups water 2 cups chopped walnuts or pecans

2 cups brown sugar 1 1/2 cup cheddar cheese, diced

2 teaspoons ground cinnamon 1 teaspoon ground nutmeg

2 cups seedless raisins lard or cooking oil as needed

Cut bread into 1/2 inch pieces and fry until semi-crispy. Set aside in large bowl. In a large pan mix brown sugar, margarine, cinnamon, nutmeg and water. Boil gently and stir until sugar and margarine dissolve. Pour syrupy mix over bread pieces and toss lightly. Add prunes, raisins, walnuts or pecans, cheese and toss again until mixed. Spoon contents into a deep greased baking pan or casserole. Bake in preheated oven; 375 degrees F. for about 20 minutes and serve warm.

* Top with marshmallows if so desired.

* Serve as dessert to complete a meal.

* Serve with topping of favorite melted cheese.

* Serve with topping of favorite jam or marmalade.

* Serve with topping of crushed pineapple.

* Serve with topping of chocolate syrup.

* Pitted dates can be mixed in place of prunes or raisins.

* Piloncillo can be used in place of brown sugar.

* Piloncillo can be bought in barrio stores.

* Can be chilled and topped with whipped cream.

Kacie Liput

Snowballs (Ice Box Dessert)

3/4 cup butter 1/2 cup chopped nuts

3/4 cup sugar Vanilla Wafers

1 egg whipped cream

1 cup crushed pineapple shredded coconut

Mix butter, sugar and egg as with a cake. Add crushed pineapple and nuts. Put vanilla wafers in the bottom of a 9x13 inch pan (covering the bottom of the pan). Add a little of the above mixture. Continue to layer wafers and pineapple mixture up to the top. Cover with whipped cream and shredded coconut. Freeze. Let sliced pieces defrost about 30-45 minutes before serving.

“ I sometimes double the recipe to make sure there’s enough for the 9x13 inch pan.”

Jeanne Griffiths

Jigglers Creamy Valentines

2 1/2 cups boiling water 1 cup cold milk

2 large or 4 small packages JELL-O 1 small package(4 serving size)JELL-O

gelatin(strawberry or cherry flavor) vanilla flavor instant pudding

Stir boiling water into gelatin. Dissolve completely; cool to room temperature(about 30 minutes). Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 9x13 inch pan. Refrigerate until firm. To cut jigglers; dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.

Teri Kennedy

Cream Cheese Clouds

1 - 8 ounce package cream cheese 1 cup whipping cream

1/2 cup powdered sugar 1 can cherry pie filling

1/4 teaspoon vanilla chopped nuts (optional)

Mix cream cheese, sugar and vanilla at medium speed with electric mixer. Gradually add whipping cream; mix well. Whip until thickened. Drop by spoonfuls on a cookie sheet, lined with waxed paper. Using the back of a spoon, shape into ten 3 1/2 inch shells. Freeze two hours or overnight.

When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.

Myrleen Hendrickson

Hot Cranberry Bake

4 cups cooking apples, peeled 1 13 cup quick cooking oats

and chopped 1 cup walnuts, chopped

2 cups fresh cranberries 1/3 cup brown sugar, packed

1 1/2 teaspoons lemon juice 1/2 cup butter or margarine, melted

1 cup sugar vanilla ice cream

Layer apples and cranberries in a lightly greased 2 quart baking dish. sprinkle with lemon juice; spoon sugar over fruit. Set aside.

Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake uncovered at 325 degrees F. for 1 hour. Serve dessert with vanilla ice cream.

Tamara Beard

Peach Crisp

2 cups all-purpose flour 1 cup butter or margarine

1 cup dark brown sugar, packed 1 cup chopped pecans

1 cup quick-cooking oats, uncooked 4 (16 ounce) cans sliced peaches, drained

1/2 teaspoon cinnamon vanilla ice cream

Combine first 4 ingredients in a medium bowl; cut butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans.

Spoon peaches into a lightly greased 13x9x2 inch baking dish. Spoon crumb mixture on top. Bake at 400 degrees F. for 18 to 20 minutes. Serve with ice cream. Yields 12 servings.

“stolen by” Tamara Beard

* * * * * * * * * * * * * * * * * * *

Recipe for Preserving a Husband

Be careful of your selection. Do not choose too young. When once selected give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others constantly are getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with steady fire of domestic devotion and serve with peaches and cream. Thus prepared they will keep for years.

Marianne Poulson

Cookies from the Old Recipe Book

Mrs. Fields Way to Make Chocolate Chip Cookies

1. Mix on low until looks like fluffy;

1 cup brown sugar

1/2 cup sugar

2. Add ;

1 cup butter (hardened)

a) First mix on low until butter and sugar mass is about the size of half dollar coins.

b) Then turn on high and beat until the size of pearls.

3. Add and beat on low for 10 seconds;

2 eggs

2 teaspoons vanilla

4. Add and mix on low until lightly dusted;

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

5. Add;

2 cups chocolate chips

Nuts (optional)

6. Use an ice cream scoop to drop cookies onto cookie sheet. Bake at 300 degrees F. for

20 to 22 minutes (Varies according to oven). Cook until lightly golden brown. Transfer

immediately off tray.

Anita Hummel

Chocolate Chip Cookies

2 cups butter 1 teaspoon salt

2 cups sugar 2 teaspoons baking powder

2 cups brown sugar 2 teaspoons baking soda

4 eggs chocolate chips

2 teaspoons vanilla 1 8-ounce Hershey bar, grated(optional)

4 cups flour 3 cups chopped nuts

5 cups blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Add oatmeal, salt, baking powder, baking soda and flour. Then add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 8 minutes at 375 degrees F.

* Measure oatmeal and blend in blender to a fine powder.

Marianne Poulson

Soft Chocolate Chip Cookies

1 cup butter 1/2 teaspoon salt

1 cup sugar 1 teaspoon baking soda

1 cup brown sugar, packed 1 teaspoon baking powder

2 eggs 1 12-ounce package semi-sweet

1 teaspoon vanilla chocolate chips

2 cups flour 1 4-ounce bar milk chocolate,grated

2 1/2 cups oats 1 1/2 cup chopped nuts (optional)

Cream together butter and sugars. Add eggs and vanilla, beating well. Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate chips, milk chocolate and nuts. Roll into balls about the size of golf balls and place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F. for 12 minutes. Makes 3 to 4 dozen.

“ The grated milk chocolate makes these extra good!” Ann Hartman

“This cookie base is good and fun to play with. I don’t use the chocolate bar, I use milk chocolate chips and semi-sweet OR white chocolate and macadamia nuts. It’s pretty safe to do whatever you want.” Christine Gygi

Buffalo Chip Cookies

1 cup margarine 2 teaspoons baking powder

1 cup shortening 2 teaspoons baking soda

1 box brown sugar (2 cups tightly packed) 1 cup oatmeal

2 cups granulated sugar 1 cup chocolate chips

4 eggs 1 cup pecans, chopped

2 teaspoons vanilla 2 cups rice crispies

4 cups flour 1 cup coconut

Cream margarine and shortening. Add brown sugar, sugar, eggs and vanilla. Sift and add flour baking powder and soda. Add oatmeal, chips, pecans, cereal and coconut. Use 1/4 measured cup per cookie or use ice cream scoop. Place on ungreased cookie sheet, 6 to a sheet. Bake at 350 degrees F. for 15 minutes. Let cool 5 minutes before removing from cookie sheet. Makes 30 to 40 cookies.

Tamara Beard

Ranger Cookies

2 eggs 1 cup margarine

1 cup sugar 2 cups flour

1 cup brown sugar 1 cup coconut

1/2 teaspoon salt 1-2 cups oatmeal

1 teaspoon baking soda 1 cup nuts

1/2 teaspoon baking powder 1 cup chocolate chips

Cream butter and sugars. Add eggs and dry ingredients to mixture. Add coconut, oatmeal, chocolate chips and nuts. Bake at 350 or 375 degrees F. for 10-12 minutes.

Krissana Seliger

Fudge Ecstasies

1 12-ounce package chocolate chips 2/3 cup sugar

2 squares(2 ounces)unsweetened chocolate 1 teaspoon vanilla

2 tablespoons butter or margarine 1/4 teaspoon baking powder

2 eggs 1 cup chopped nuts

1/4 cup flour

In medium saucepan, heat half the chocolate pieces, the unsweetened chocolate and butter or margarine until melted, stirring occasionally. Add eggs, flour, sugar, vanilla and baking powder. Beat till thoroughly combined. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake until edges are firm and surfaces are dull and cracked. Makes about 36.

Teri Kennedy

Oatmeal-Peanut Butter Chocolate Chip Cookies

1/2 cup butter or margarine, softened 1 teaspoon vanilla extract

1 (18-ounce) jar chunky peanut butter 6 cups quick-cooking oats, uncooked

1 1/2 cups sugar 2 1/2 teaspoons baking soda

1 1/2 cups firmly packed brown sugar 1 cup semi-sweet chocolate morsels

4 large eggs

Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well.

Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels; drop by tablespoons onto ungreased cookie sheets. Bake at 350 degrees F. for 9 to 10 minutes. Cool on cookies sheets 5 minutes; remove to wire racks to cool completely. Yield: 7 dozen.

Paula Brady

Tami’s Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup shortening or margarine 2 cups oats

1 cup sugar 1 1/2 teaspoon baking soda

1 cup brown sugar 1 teaspoon baking powder

2 eggs 1/2 teaspoon salt

2 tablespoons vanilla 1 cup peanut butter

2 cups flour (could use 1 cup whole 1 cup chocolate

wheat flour)

Mix well. Form into balls. Roll in granulated sugar. Flatten with fork and bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Chewy Oatmeal Cookies

1 cup white sugar 1 cup brown sugar

1 cup melted shortening 2 eggs

1 cup coconut 3 1/2 cups rolled oats

1/2 teaspoon salt 1 teaspoon baking soda

1 tablespoon vanilla 1/2 teaspoon almond extract

1 cup flour

Cream wet ingredients together. Add dry ingredients and blend until well mixed. Roll into balls about the size of a walnut. Bake 2 inches apart at 325 degrees F. for about 12 minutes.

Teri Kennedy

World’s Best Oatmeal Cookies

1 cup butter 1 cup uncooked oatmeal

1 cup brown sugar 1/2 cup coconut

1 cup white sugar 1/2 cup nuts

1 cup oil 3 1/2 cup flour, sifted

1 egg 1 teaspoon salt

1 teaspoon vanilla 1 teaspoon baking soda

1 cup crushed corn flakes

Mix well. Form into balls and flatten with fork. Bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Janeen’s No Flour Oatmeal Cookies

3 cups Quaker Oatmeal 6 tablespoons melted butter

1 cup sugar 2 eggs, beaten together with

1 teaspoon baking soda 1 teaspoon vanilla

1/2 teaspoon salt

Bake at 350 degrees F for 10 minutes. Makes 2 dozen.

Peggy Allen

Anzac Biscuits

1 cup rolled oats 125 grams (4 ounces) butter

1 cup plain flour 2 tablespoons golden syrup

1 cup sugar 1 teaspoon bicarbonate of soda

3/4 cup coconut 1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup. Stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture. Stir into dry ingredients.

Place teaspoonfuls of mixture on lightly greased oven trays. Allow room for spreading. Cook in fast oven for 10 minutes, or in slow oven 20 minutes. Loosen while warm then cool on trays.

* The trick : The syrup, sugar, butter and water when hot add bicarbonate of soda it will effervesce and froth up-Beware. Pour this into the dry mixture.

Janice Puckridge

Peanut Butter Cup Cookies

1/2 cup butter 1/4 teaspoon salt

1/2 cup sugar 1 cup flour

1/2 cup brown sugar 1/2 teaspoon baking soda

1 egg 1/2 teaspoon vanilla

1/3 cup peanut butter 1 cup oatmeal

Cream well, butter and sugars. Blend in remaining ingredients. Spread in a 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes. After baking, cool slightly and frost with a thin layer of peanut butter. Then frost with a layer of chocolate icing.

Mary Phelps

Monster Cookies

1/2 cup butter or margarine 2 teaspoons baking soda

1 1/2 cups creamy peanut butter 3 eggs

1 cup brown sugar 1/2 cup chocolate chips

1/4 tablespoon corn syrup 4 ounces M&M’s

1/4 tablespoon vanilla 4 1/2 cups rolled oats

Cream butter with peanut butter. Add remaining ingredients one at a time, blending well after each addition. Drop by rounded teaspoon onto ungreased baking sheet. Leave enough room for spreading. Bake at 400 degrees F. for about 10 minutes.

Janice White

Magic Cookie Bars

1/2 cup butter or margarine 1 cup (6 ounces) chocolate chips

1 1/2 cups graham cracker crumbs 1 1/3 cup (3 1/2 ounce can) shredded coconut

1 can sweetened condensed milk 1 cup chopped nuts

Melt butter in a 9x13 inch baking pan. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk onto crumbs. Top evenly with chocolate chips, coconut and nuts. Press gently into dough. Bake at 350 degrees F. for 25 to 30 minutes. Cool before cutting.

Janice White

Sugar Cookies

1 1/4 cup shortening 1 teaspoon almond extract

1/2 cup butter 1 teaspoon lemon extract

2 1/4 cups sugar 5 cups flour

4 eggs 2 teaspoons baking powder

1 teaspoon vanilla 2 teaspoons salt

Combine dry ingredients. In separate bowl, cream sugar, butter, shortening, eggs and flavorings. Mix together with flour mixture. Chill for 1+ hours. Roll out to no less than 1/4inch thick, and use cookie cutters. Place on ungreased cookie sheets. Bake at 375 degrees F. for 10 minutes.

Hint; The key to these cookies is to roll them out fairly thick and not to overbake. They will turn out firm enough to frost, but soft to eat!

Ann Hartman

Snickerdoodles

1 cup shortening 1 teaspoon salt

1 1/2 cups sugar 2 teaspoons cream of tartar

2 eggs 2 2/3 cups flour (I sometimes use more until

1 teaspoon baking soda dough doesn’t stick to my fingers)

Cream shortening and sugar. Add eggs. Mix in dry ingredients. Chill in refrigerator. Roll into balls and roll in cinnamon sugar mixture (2 teaspoons cinnamon with 2 tablespoons sugar.). Bake at 400 degrees F. for 8-10 minutes.

Shauna Ogle

Chocolate Cookies

1 1/2 cups granulated sugar 3 eggs

1/2 cup cooking oil 1/4 cup milk

3- 1 ounce squares unsweetened chocolate 2 1/4 cups flour

(melted and cooled) 2 teaspoons baking powder

2 teaspoons vanilla sifted powdered sugar

Combine sugar, oil, chocolate and vanilla. Beat in eggs, one at a time; beating well after each one. Stir in milk. Stir flour and baking powder together, then stir into egg mixture. Chill about 4 hours. Shape dough into balls and roll into powdered sugar. Place on greased cookie sheet. Bake at 375 degrees F. for 10-12 minutes. While still warm, roll in powdered sugar again. Makes 4 dozen.

Janice White

Chewy Chocolate Cookies

1 1/4 cup butter 2 cups flour

2 cups sugar 3/4 cup cocoa

2 eggs 1 teaspoon baking soda

2 teaspoon vanilla 1/2 teaspoon salt

Beat together butter, sugar, egg and vanilla. In a separate bowl sift together flour,

cocoa, baking soda and salt. Add to creamed mixture. Refrigerate for 1 hour. Place on greased cookie sheet. Make sure to leave room for spreading. Bake for 8-10 minutes at

350 degrees F.

Barbara Anderson

Sugar & Spice Cookies

3/4 cup soft shortening 2 teaspoons baking soda

1 cup sugar 1/4 teaspoon salt

1 egg 1 teaspoon cinnamon

1/4 cup molasses 3/4 teaspoon cloves

2 1/2 cups sifted flour 3/4 teaspoon ginger

Combine shortening, sugar, egg and molasses. Mix thoroughly. Sift together remaining ingredients and combine everything together. Form into balls the size of walnuts. Roll in granulated sugar for added taste. Bake for 10-12 minutes at 375 degrees F. Makes 2 1/2 dozen cookies. Janice White

Mary Phelps

Pineapple Cookies

1 1/2 cups margarine 1 teaspoon baking soda

1 cup sugar 3 cups flour

2 eggs 1/2 teaspoon salt

1 teaspoon vanilla 1/2 cup almonds

1 cup undrained, crushed pineapple

Mix together all ingredients. Drop on greased cookie sheet. Bake at 350 degrees F. for 10-12 minutes.

frosting;

4 tablespoons butter 1 teaspoon vanilla

4 tablespoons milk powdered sugar

Heat butter and milk. Add vanilla. Add powdered sugar until spreadable. Top frosted cookies with coconut and/or almonds.

Rhea Pitman

Pumpkin Cookies

1/2 cup sugar 2 cups flour

1/2 cup firmly packed brown sugar 1 teaspoon baking soda

1 cup butter, softened 1/2 teaspoon salt

1 teaspoon vanilla 1 1/2 teaspoons cinnamon

1 egg 1/2 teaspoon ginger

In large bowl, beat sugar, brown sugar, and butter until fluffy. Add vanilla, egg, and pumpkin; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, ginger and cinnamon; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Using a metal spoon, flatten into 3-inch circles. Bake at 350 degrees F. for 14-17 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Makes 2 dozen.

Myrleen Hendrickson

Pumpkin Squares

1 small can pumpkin 2 teaspoons cinnamon

4 eggs 1 teaspoon salt

1 2/3 cup sugar 1 teaspoon baking soda

1 cup oil 1/2 teaspoon nutmeg

2 cups flour 1/4 teaspoon cloves

2 teaspoons baking powder

Beat eggs and add the remaining ingredients. Pour into ungreased 10x15 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Cool and frost with;

2 cups powdered sugar 1/2 cup butter or margarine

3 ounces cream cheese 1 teaspoon vanilla

Janice White

Oatmeal Brownies

1 cup butter 1/4 teaspoon nutmeg

2/3 cup brown sugar 1 teaspoon baking powder

2/3 cups sugar 1 teaspoon cinnamon

2 eggs 2 cups chocolate chips

1 teaspoon vanilla 2 cups quick oats

1 cup flour 1 cup pecans

1/2 teaspoon salt

Cream together butter and sugar. Add eggs, vanilla, flour, salt, spices and baking powder. Mix well. Add chocolate chips, oats and pecans. Spread in ungreased 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Tamara Beard

Fudgy Brownies

1/2 cup butter or margarine 1 teaspoon vanilla

2/3 cup cocoa powder 1/2 teaspoon salt

2 tablespoons oil 3/4 cup sifted flour

1 cup sugar 1/2 teaspoon baking powder

2 eggs 1/2 cup chopped walnuts

Grease an 8x8x2 inch baking pan. Stir together butter, cocoa, oil and sugar. Add eggs and vanilla; beat until just combined. Stir in flour, baking powder and nuts. Bake at 350 degrees F. for 30 minutes.

Barbara Anderson

Chocolate Marshmallow Brownies

1 cup butter 4 eggs

2 cups sugar 1 1/2 cups flour

1/2 cup cocoa 1/2 teaspoon salt

2 teaspoons vanilla 1 1/2 cups chopped nuts (optional)

Cream butter with sugar, cocoa and vanilla. Add eggs and beat well. Add remaining ingredients and spread into 11x17 1/2 inch pan. Bake at 350 degrees F. for 25 minutes. Take out and sprinkle with 1 10-ounce package of miniature marshmallows. Return to the oven for 3 minutes or until marshmallows begin to melt. Cool for 1 hour. Frost.

Frosting;

1/2 cup butter 1/2 cup cocoa

1 2/3 cup powdered sugar 1/3 cup milk

Mix butter, powdered sugar and cocoa together. Add small amounts of milk at a time. Beat until smooth. Frost over marshmallows and then cover pan with foil. Set aside to ripen for 12-24 hours. Cut.

Ann Hartman

Gingerbread Boys

1/3 cup shortening 1 teaspoon allspice

1 cup dark brown sugar 1 teaspoon cinnamon

1 1/3 cups dark molasses 1 teaspoon cloves

7 cups sifted flour 1 teaspoon ginger

2 teaspoons baking soda 1 7-ounce bottle 7-UP

1 teaspoon salt

Cream together shortening and brown sugar. Add molasses and beat until well blended. Sift together flour, soda and spices. Add flour mixture to molasses mixture alternately with 7-UP, mixing to form a stiff dough. Chill dough thoroughly. Roll out one-half of dough about 1/2-inch thick. Cut out using gingerbread boy cutter. Carefully transfer to a lightly greased baking sheet. Then roll out remaining chilled dough and repeat procedure. Bake at 350 degrees F. for 12-15 minutes. Remove from baking sheet and cool on wire rack. Decorate with confectioner’s sugar icing and candies. Makes about 3 dozen Gingerbread Boys.

Loretta Wolff

Lemon Snow Bars

1 cup flour 3/4 cup sugar

1/4 cup powdered sugar 3 tablespoons lemon juice

1/2 cup butter 2 tablespoons flour

2 eggs 1/4 teaspoon baking powder

Stir together first three ingredients until mixture clings together. Pat into ungreased 8x8-inch pan. Bake at 350 degrees F. for 10-12 minutes. Meanwhile beat eggs. Add sugar and juice and beat until thick and smooth. Stir flour and baking powder; blend until moist. Pour over baked layer and bake at 350 degree F. for 20 minutes. Sprinkle with powdered sugar when done.

Shauna Ogle

Lemon Bars

2 1/2 cups all-purpose flour 4 eggs, beaten

1/2 cup sifted powdered sugar 2 cups sugar

3/4 cup butter or margarine 1/3 cup lemon juice

1/2 teaspoon baking powder powdered sugar

Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into mixture until it resembles coarse meal. Spoon flour mixture into an ungreased 13x9 inch baking pan. Press firmly into pan. Bake at 350 degrees F. for 20-25 minutes or until crust is lightly browned. Combine remaining 1/2 cup flour and baking powder; set aside. Combine eggs, sugar and lemon juice; stir well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350 degrees F. for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar.

Lynette Pinvises

French Christmas Cookies

1 bag of small marshmallows 1 large box of cut up and pitted dates

1 bag of chopped walnuts 1 bag of Bakers coconut

Mix all together with 2 small cellophane packages of crushed graham crackers. Add 1 1/2 cans of sweetened condensed milk until dry ingredients are well covered. Roll into logs about 1 foot long. Roll in an additional 2 packages of crushed graham crackers until covered. Wrap in aluminum foil, roll and freeze. Slice off when ready to serve. Makes 4 logs. Will keep for a long time on the freezer.

Peggy Allen