Creamy Tomatillo Dressing

I love this stuff! When we make Cafe Rio Salads we always have leftovers and use it to dip quesadillas and slather on taco salad.

Place the following in a blender:

3 fresh tomatillos, cut into quarters
juice of ½ a lime
½ cup of buttermilk
½ cup mayonnaise
½ cup sour cream
1 pkg. dry Ranch Buttermilk Dressing Mix (regular Ranch dressing mix works fine)
1 cup fresh cilantro
6 stalks green onions, w/ ends
2 cloves crushed garlic
4 tsp. Sugar
5 cross section slices of jalapeño pepper (I'd say put these in one at a time and see how you like it. I like it, but you may not.)

Directions:
Combine well in blender and refrigerate one hour. A bit of salt and cayenne pepper have been omitted, so if you would like it spicier, you can add those.

Cilantro Lime Rice

I've gotten a lot of different recipes for this, but I think I like this one the best. Of course the amounts will be a little different if you're using instant rice. I got this from the camp director in my ward in Provo.

1 cup White Rice
2 cups Chicken Broth
1 Tb Lime Juice
½ Tb Garlic Powder
1 Tb Minced Dry Onion
Pinch of Salt

Cook the rice according to the package directions, substitutuing the water with broth and adding all of the above ingredients before cooking.
When rice is done add:
 ¼ - ½ cup fresh Cilantro
1 Tbsp Lime Juice
½ can Green Enchilada Sauce

Great Pasta

three strips bacon
green onion
sweet red pepper
zucchini
Italian style diced tomatoes
garlic
capers (if you want)
salt and pepper
some type pasta, we used penne

Fry the bacon then add the onion, red pepper, zucchini and toss until the vegies are soft. Add the tomatoes and capers. Could add mushrooms in there somewhere if you want. Toss it all around for a bit and if it seems juicy add a little flour. Then add the pasta and toss that around and let it cook just a little more. Serve it up with some cheese maybe or whatever. We loved this recipe that I made up tonight and didn't want to stop eating.

Vegetable Soup

Beef short ribs or soup bone
water
onion
garlic
celery (once again good time to use leaves)
green pepper
tomatoes
cabbage
carrots
potatoes
green beans
peas
squash
okra
turnip
any vegetable you like
beef bouillon

Put the meat (can use better meat if you want), celery, onion, garlic, water, bouillon, and green pepper in a huge pot to cook. Bring to boil and let simmer for a couple hours. Add the tomatoes (quart jar or couple small cans of petite diced), cabbage and more water if need. This is soup so plenty of water is not a problem. Don't forget salt and pepper. Let this cook an hour or so and then start adding the vegetables. Be creative on this because this is the part that makes it good and healthy. Make sure you have plenty of water and let this stuff cook for at least another couple hours. My mom would cook the meat and such up to the tomatoes the night before and then let it cool. After school I would add the vegetables so you can see it is pretty hard to mess it up. My mom never added corn because she said corn and tomatoes don't go together. I never have done it. You can if you want but I don't see the need. This is soup for the different vegies. You can take the green pepper out before you serve or just don't dish it up. Cook it whole. You will also need to take the meat out before you add the vegetables and pull it from the bone and any fat, then put meat back in. Sometimes I use the canned meat. Short ribs usually can be found pretty lean so I use them most often. Soup bone is pretty fatty.

Stew

stew meat
onion, chopped
celery, chopped
garlic of some kind
marjoram
beef bouillon
cabbage, chopped
potatoes, diced
carrots, diced

Brown stew meat in some oil. I sometimes wait to cut it up small because I don't like cutting raw meat that well and it's easier after cooking. You can also use round steak you have partially frozen so it is easy to cut into stew meat size. Add onion, celery, garlic and marjoram. Brown a bit more until vegetables are tender. This is a great time to use celery leaves and save the stalk for later. Add water to this just enough to cover the ingredients. Add bouillon. Simmer for a few hours so the meat will get tender. Two at least. (can use the canned beef and this step isn't necessary) Add cabbage, potatoes, and carrots. Cook for at least an hour longer. May have to add more water during the cooking process at different times. After the potatoes, etc are tender you can thicken with corn starch or flour, whatever you like best. Don't forget to salt and pepper to taste. My mom used to add green beans but they aren't my favorite. If you like it tomatoey you can add tomatoes or tomato soup.

Buffalo Chicken Dip

This is actually Dave, but I don't have access to post on my own anymore. I guess my invite expired. Anyway, this is a recipe for a delicious dip we have every year at a family Christmas gathering. My cousin Deb makes it, and I can't remember if the recipe is hers or my aunt Linda's, but what I do know is that it's dang good. Note: Sarah says she usually makes half the recipe and does it in a 8"x8" casserole.

Buffalo Chicken Dip

3-4 cooked chicken breasts, shredded
5-oz. bottle Frank's Hot Sauce
2 8-oz. pkg. cream cheese
1 cup Ranch dressing
1 cup chopped celery

Mix everything but the chicken in a saucepan, bring to a boil, then add chicken. Spread into casserole. Bake at 350°F for 20 minutes.

P.S. I like it served with tortilla chips, and it's great either hot or cold.

Another note from Sarah: At New Year's I made the full recipe because it was for the whole family, and I was glad I did. I doubled the celery and that not only added nutrition, but it added some nice texture as well. I did about 4 oz. of hot sauce and it was still a wee bit hot for me, although it received rave reviews.

Hawaiian Chicken

This recipe is from Lion House Classics, tweaked a tiny. It's pretty easy to make (although the first time with a new recipe always takes longer), and we all really like it. It's one of the only meals Josh will consistently finish (knock on wood!).

4 to 6 chicken breasts (less if you're using those really big ones)
flour
salt
cooking oil
1 can (15 1/2 ounces) pineapple chunks
1/2 cup honey
2 tablespoons cornstarch
1/2 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 green pepper, cut in 1/4-inch strips

Roll chicken pieces in flour and sprinkle with salt (I like pepper, too). Brown in oil. Drain pineapple; reserve pineapple chunks, and pour juice into measuring cup. Add water to make 1 1/2 cups. Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube; bring to a boil. Cook 2 minutes, stirring constantly. Pour over chicken pieces in 2-quart bakking dish. Bake uncovered at 350 degrees for 20 minutes. Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice. Makes 4 to 6 servings.

I like to sprinkle a little pepper in the sauce to offset the vinegar taste. You may want to add some brown sugar if you like it sweeter. Our favorite vegetable to eat with it is peas.

Cindy's Rolls

I think Cindy got this recipe from Kris. But they're her rolls as far as we're concerned.

1/2 c. sugar
1/2 c. potato flakes
1/2 c. powdered milk
1 cube margarine or butter
3 c. hot water (not hot enough to kill the yeast)
2 tsp salt
7 c. flour
2 Tbsp  yeast
2 eggs

Mix dry ingredients (only 4 cups of the flour for now). Add hot water and butter. Then add eggs and remaining 3 cups of flour. Mix, cover, and let rise 1 hour. If you don't have a mixer you will need to knead before raising. After raising, form into rolls. These work well as crescent rolls, but are also great as regular round rolls. After forming let rise again, then bake at 350 degrees for 10-13 minutes. Makes a whole lot of rolls.

Cindy and I have both used the dough to make cinnamon rolls. You simply roll out the dough, spread with butter, sprinkle with brown sugar and cinnamon, roll up, then cut into rolls. Raise and bake the same as regular rolls, then frost when they're done.

Note: I wrote this off of a chicken-scratch I made when Cindy read me the recipe over the phone. I've made the rolls with this paper successfully in the past, but if anyone tells me the recipe needs editing, I won't be offended.

Self-Frosting Chocolate Zucchini Cake

From my friend Kim. Tasty and oh, so healthy thing to do with zucchini.

½ cup margarine
1 teaspoon vanilla
½ cup oil
½ cup sour milk or buttermilk
1-3/4 cup sugar
4 to 6 Tablespoons cocoa
2 eggs
½ teaspoon cinnamon **
2 cups finely grated zucchini
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2-1/2 cups flour

Mix the oil, margarine, and sugar. Add the eggs. Sift the dry ingredients including the cocoa. Add the dry ingredients alternately with the milk to the sugar mixture. Add the remaining ingredients except the zucchini. Blend well. Stir in the zucchini by hand and pour the batter into a 13 x 9 inch cake pan. Mix the following and crumble on the top of the cake:

¾ cup chocolate chips ¾ cup brown sugar
¾ cup chopped nuts

Bake at 350 degrees for 40 to 45 minutes or until done. Serves 12.

** Omit the cinnamon to bring out a better chocolate taste. - That was in the original. I never use cinnamon. If you do, tell me about it.

Butternut Squash Soup with Ravioli

I love this - it's healthy, yummy, and easy. Yes, my kids eat it. I just tell them it's the ravioli sauce. I like the molasses with it, but Gary doesn't. And don't be scared of the red pepper - it's just a little and it adds depth without hardly any spice. We like to eat this with peas, while a nice crusty bread and salad are also good. Originally from Better Homes and Gardens. Oh, and I've always used chicken boullion, so if you use vegetable broth, let me know how it turns out!

2 pounds butternut squash
2 14-ounce cans vegetable broth
1/8 teaspoon ground red pepper
1 tablespoon butter or margarine
1 9-ounce package refrigerated cheese-filled ravioli
1 tablespoon molasses

Peel squash (Can be done with a potato peeler pretty quickly). Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.

In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended.

Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted.

Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Chicken Stroganoff

I got this recipe from Sarah, who got it from our roommate Kristi, who got it from her mom . . . don't know the origins beyond this. You can add onions and mushrooms if you want, but I rarely take the time.

4 boneless, skinless chicken breasts, cubed

1/3 cup margarine
1 packet italian dressing mix (dry)

Combine above in crockpot and cook on high for 2-3 hours until chicken is cooked. Mix together and add:

1 8-oz package cream cheese
1 cup milk
1 can cream of mushroom soup

Cook for another 30 to 60 minutes.

**This recipe is totally flexible. I rarely worry about using that much chicken. I usually use about half the cream cheese so it's lower calorie and it's still totally delicious and rich enough. Lately I've been putting in the chicken without cubing it, letting it cook, and then cutting it up. Mostly that's so I don't have to deal with raw chicken because sometimes I hate raw chicken, but it seems to work really well. (note by Sarah)

SPAGHETTI SAUCE

Uncle Ray's Spaghetti Sauce

10 lbs ground round 8 onions 2 tsp oregano 1 tsp sweet basil 6 tbs salt 6 tbs pepper 4 tsp sugar 12 cloves garlic, crushed 1 stick butter 2 cups parsley 8 - 28 oz cans crushed tomatoes 20 - 6 oz cans tomato paste 6 quarts water

Brown meat and drain. Saute onions in butter. Add remaining ingredients. Cook to boiling and reduce heat. Simmer 4 hours until desired thickness. Makes 6 gallons and freezes well.

Parmesan Ranch Chicken

3/4 cup crushed cornflakes 3/4 cup grated parmesan cheese 1 envelope ranch salad dressing mix 1/2 cup butter or margarine, melted 8 boneless, skinless chicken breast

In a shallow bowl combine cornflakes, parmesan cheese and ranch dressing mix. Dip chicken in butter and roll in cornflake mix to coat. Place in a greased 13x9 baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

No-fail French Bread

1/2 cup warm water 2 tbs yeast 2 cups hot water 1 tbs salt 1/3 cup oil 5 cups flour

Dissolve yeast in 1/2 cup water. In large bowl mix water, sugar, salt, oil and let stand until lukewarm. Add yeast and stir well, then add three cups of the flour. Mix with wooden spoon until very smooth. Add the other two cups of flour one cup at a time until smooth. Leave the spoon in the batter and let rest for ten minutes five different times, stirring each ten minutes. (total 50 minutes) Turn out on floured board. Divide in two and roll each piece into a rectangle and toll up as if for a jelly roll. Put on greased cookie sheet and allow room. This makes two loaves. Beat one egg white and brush on top and sprinkle with sesame sees or poppy seeds. Cut three slashes with a sharp knife and let raise until double -- 1/2 to 1 hour. Bake at 400° for 35 minutes. Can also use this recipe for breadsticks and brush with butter and parmesan cheese.

CHICKEN MARBELLA

4-6 split chicken breasts 1 head garlic 1/4 cup dry oregano 1/2 cup red wine vinegar 1 cup olive oil salt/pepper to taste 1/2 cup Spanish olives (salty ones) 1 cup prunes, chopped 6 bay leaves

Put everything in a 9 x 13 baking pan and cover with foil. Marinate overnight or for several hours. Before baking mix 1 cup brown sugar with 1 cup white cooking wine (Stokes vinegar section) or white grape juice. Pour over chicken and bake at 350° 50-60 minutes.

BRISKET

4-5 pound trimmed brisket 1/2 cup catsup 1/4 cup white vinegar 1/2 cup chopped onion 1 bay leaf 1 1/2 tbs liquid smoke 1 tbs Worcestershire sauce 1/4 tsp pepper

Mix all ingredients together except meat. Coat meat with season salt or garlic salt. Place brisket in a small turkey roasting bag. Add the sauce mix and close bag. Can marinate at this point. Bake at 325° for 5-6 hours or 275° for 9 hours. If the meat seems to get dry it might be done so watch it closely after a few hours. Can chill overnight so it slices easier or can eat right away. If desired you can add some other barbecue sauce at this point. Serve in rolls.

LITE CHICKEN CASHEW SALAD

2 cups cubed chicken 1 cup crushed pineapple, drained 1 cup green grapes 1/2 cup chopped celery 1/4 tsp tarragon 1/8 tsp salt 1/2 to 3/4 cup fat-free mayonnaise 1 tbs lemon juice 1 to 2 cups salted cashews

Mix first six ingredients. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least two hours. Add cashews before serving. Serve over a bed of lettuce.

White Chicken Chili

I got this recipe from my former roommate Jennie, and I think it's a fabulous alternative to the usual chili. I usually double it. Oh, and I generally leave out the cayenne pepper. - Sarah


1 lb. chicken cut into cubes
1 medium onion
1 1/2 tsp. garlic powder
1 Tbsp. olive oil
2 or 3 cans of great northern (15 oz.) white beans rinsed & drained
1 (14 oz.) can chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. cumin
1/4 tsp. cayenne pepper (red)
1 c. sour cream
1/2 c. whipping cream


Saute chicken, onion, and garlic powder in the olive oil. Add rinsed beans, chicken broth, chilies and seasonings. Bring to a boil, then reduce heat. Simmer uncovered for 30 min. Remove from heat and stir in sour cream and whipping cream. 7 servings

No Bake Cookies

2 cups sugar
1/2 tsp salt
1/4 cup coco powder
1/2 stick butter
1/2 cup milk
2 cups oats
1/2 cup peanut butter
1 tsp vanilla

Mix sugar, salt, and coco powder in saucepan. Add butter and milk; bring to a boil. Add oats, peanut butter, and vanilla; mix well. Place spoonfuls on wax paper and let cool.

Fresh Tomato Pasta Toss

Got this delicious recipe in The Taste of Home Cook Book.

3 lbs fresh tomatoes
1 package (16 0z) uncooked medium tube pasta or pasta fo your choice
2 garlic cloves, minced
1 tbsp vegetable oil
1 tbsp minced parsley or 1 tsp dried parsley flakes
1 tbsp minced fresh basil or 1 tsp dried basil
2 tsp salt (or to taste)
1/4 tsp sugar
1/8 tsp pepper
1/4 cup whipping cream
1/4 cup shredded Parmesan or Romano cheese

To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. chop, pulp, set aside. (may want to smash with something)
Cook pasta according to package directions. IN a large skillet, cook garlic in oil over medium heat until completely golden. Add parsley, basil, oregano, salt, sugar, pepper, and reserved tomato pulp; mix well. bring to a boil ; reduce heat. Add whipping cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese.