Judy said, "This recipe is one that my dad came up with, he really liked to cook and make up stuff."
1-Can Tomatoes
1-Cup Celery
1/2- Medium Onion
1-Can Peas
1-Can Carrots
1/2-Can Green Beans
1-Cup chopped Green Pepper
1-tablespoon Corn Starch
1-Pound Gr. Beef (cooked)
1-Beef bullion cube (softened in 1 cup warm water)
1/2 teaspoon Salt
1/2 teaspoon Seasoning Salt
1/8 teaspoon Oregano
1 1/2 cups Rice (instant) dry
Mix all ingredients in dutch oven pot except rice, bring to a boil. Add dry rice, stir and cover let sit 5 minutes. Serve while warm or refrigerate and heat later.Makes 4 Man size servings.Serve with Bread & Butter or Garlic Bread.
Thursday, April 30, 2009
Corn Fritters--Judy McCormick
Judy said "This recipe I got from my Grandma Hebden"
2 Eggs
1/2 cup Milk
2 cups Sifted Flour
pinch of Salt
2 teaspoon Baking Powder
1 rounded cup of Corn
Beat eggs and milk. Mix and sift flour, salt and baking powder. Add milk and corn to flour mixture. Mix well. Drop by teaspoonfulls into deep hot cooking oil. Fry until golden brown.
2 Eggs
1/2 cup Milk
2 cups Sifted Flour
pinch of Salt
2 teaspoon Baking Powder
1 rounded cup of Corn
Beat eggs and milk. Mix and sift flour, salt and baking powder. Add milk and corn to flour mixture. Mix well. Drop by teaspoonfulls into deep hot cooking oil. Fry until golden brown.
Thursday, April 9, 2009
Apple Cinnamon Granola - JoHanna Weller (Rhodes Valley Ward)
This recipe is super delicious, I actually got it from Amy Howells of the Peoa Ward.
5 Cups Oats
1/2 cup Wheat Germ
1/2 Cup Honey
1/2 cup sesame seeds
1 cup nuts
1/2 cup flax seeds
1t cinnamon
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup to 3/4 cup apple sauce
You mix the ingredients and put them in to a food dehydrator (this makes it have big clusters if you like that) at 145 for 4 hours
you can mix and match the ingredients to what you and your family likes.
I really want to try it in the oven next time.
5 Cups Oats
1/2 cup Wheat Germ
1/2 Cup Honey
1/2 cup sesame seeds
1 cup nuts
1/2 cup flax seeds
1t cinnamon
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup to 3/4 cup apple sauce
You mix the ingredients and put them in to a food dehydrator (this makes it have big clusters if you like that) at 145 for 4 hours
you can mix and match the ingredients to what you and your family likes.
I really want to try it in the oven next time.
Wednesday, April 8, 2009
Whole Wheat Pancakes - Mindy Atkinson
Mindy, my cooking partner in my college culinary arts class wrote....
here is my whole wheat pancake recipe that I love. Super easy, but they are great!
1 cup wheat (flour or whole uncooked kernels) (if doing whole uncooked kernels blend together in blender with the milk before adding other ingredients, if you don't have a blender that will do the flour dry)
1 cup milk
then add 2 eggs (you can use powdered eggs or no eggs and it will still work!)
2 tsps baking powder
1 1/2 tsp salt
2 Tbl oil
2 Tbl honey or sugar
and 1/2 can corn (seriously if you have never put whole kernel corn into pancakes/waffles yet, you are missing out! Try it once and live a little! It makes waffles especially good since it takes away that dry taste waffles get!)Blend on low, bake on medium, turning when bubbles form, and serve!
here is my whole wheat pancake recipe that I love. Super easy, but they are great!
1 cup wheat (flour or whole uncooked kernels) (if doing whole uncooked kernels blend together in blender with the milk before adding other ingredients, if you don't have a blender that will do the flour dry)
1 cup milk
then add 2 eggs (you can use powdered eggs or no eggs and it will still work!)
2 tsps baking powder
1 1/2 tsp salt
2 Tbl oil
2 Tbl honey or sugar
and 1/2 can corn (seriously if you have never put whole kernel corn into pancakes/waffles yet, you are missing out! Try it once and live a little! It makes waffles especially good since it takes away that dry taste waffles get!)Blend on low, bake on medium, turning when bubbles form, and serve!
Rolled Oats Cookies - (my great aunt) Wanda Panhorst
My great aunt Wanda is an excellent cook and a health nut to boot! Perfect combo for whole grains month. I tried out this recipe and I didn't have the Lecithin so I substituted oil. For the chopped nuts I used maccadamia nuts (to go along with the whole coconut/pineapple theme) and I have to admit...I used white chocolate chips instead of raisins. Very tasty. They were like a mix between a cookie and a power bar.
1 cup Oil
¾ cup Brown Sugar OR
½ cup Honey
1 tsp Vanilla
1 cup Crushed Pineapple OR
Applesauce
1 cup Coconut
½ tsp Lecithin
2 cups Whole Wheat Flour
1 tsp salt
1 cup Chopped Nuts
1 cup Raisins OR Dates
Mix all ingredients together. Add 2 cups Rolled Oats blending as needed. Press together into cookies. Bake at 350° until golden brown.
1 cup Oil
¾ cup Brown Sugar OR
½ cup Honey
1 tsp Vanilla
1 cup Crushed Pineapple OR
Applesauce
1 cup Coconut
½ tsp Lecithin
2 cups Whole Wheat Flour
1 tsp salt
1 cup Chopped Nuts
1 cup Raisins OR Dates
Mix all ingredients together. Add 2 cups Rolled Oats blending as needed. Press together into cookies. Bake at 350° until golden brown.
Oregon Wheat Bread for Bosch Mixer - Mary Ellen Anderson (my MOM)
My wonderful mommy sent us her bread recipe...thanks Mom !
Makes 5 medium loaves
2 1/2 cups Milk, very warm
5 tsp Salt
1/4 cup Sugar
1/4 cup Molasses
3/4 cup oil
2 1/2 Tbl Yeast
2 1/2 cups warm water
4 cups Whole Wheat
9 cups White Flour, unbleached is one step better for you
Heat milk in small bowl. In another small bowl put warm water and yeast. (Can add 1 Tbl sugar to boost yeast growth). In Bosch bowl (or other mixer) put in milk, salt, sugar, molasses and oil. Mix for a couple of seconds. When yeast has dissolved add mixture to ingredients in mixer bowl. Mix a couple more seconds. On low speed add whole wheat flour then white flour one cup at a time until blended. Turn mixer to #2 speed and mix for 12 minutes. Dough will be sticky but there is no need to add more flour. If you do it only dries out the finished loaves. With a rubber spatula turn dough into a large flour dusted bowl with a cover. Let rise until doubled in size. Oil 5 medium loaf pans. Use shortening to oil small 10 inch circle on clean counter. Grease hands well and using one fifth of the dough at a time work and shape each piece into loaf and place in pans. Turn oven on to 365° . Let raise only until dough is 1/2 - 3/4 of an inch above the pan. Bake for 33 minutes. Turn out onto cooling racks and butter the tops.
For a variation--You can make cinnamon bread. With dough for a loaf press it into a rectangle about 7"X12". Sprinkle with generous amount of cinnamon and sugar(white or brown). Roll dough from 12" end to opposite end. Pinch all open ends together and place in oiled pan seam side down. Sprinkle cinnamon and sugar on top. Raise and bake with directions above. Mmmmm! Nothing like the smell and taste of warm cinnamon bread!
Makes 5 medium loaves
2 1/2 cups Milk, very warm
5 tsp Salt
1/4 cup Sugar
1/4 cup Molasses
3/4 cup oil
2 1/2 Tbl Yeast
2 1/2 cups warm water
4 cups Whole Wheat
9 cups White Flour, unbleached is one step better for you
Heat milk in small bowl. In another small bowl put warm water and yeast. (Can add 1 Tbl sugar to boost yeast growth). In Bosch bowl (or other mixer) put in milk, salt, sugar, molasses and oil. Mix for a couple of seconds. When yeast has dissolved add mixture to ingredients in mixer bowl. Mix a couple more seconds. On low speed add whole wheat flour then white flour one cup at a time until blended. Turn mixer to #2 speed and mix for 12 minutes. Dough will be sticky but there is no need to add more flour. If you do it only dries out the finished loaves. With a rubber spatula turn dough into a large flour dusted bowl with a cover. Let rise until doubled in size. Oil 5 medium loaf pans. Use shortening to oil small 10 inch circle on clean counter. Grease hands well and using one fifth of the dough at a time work and shape each piece into loaf and place in pans. Turn oven on to 365° . Let raise only until dough is 1/2 - 3/4 of an inch above the pan. Bake for 33 minutes. Turn out onto cooling racks and butter the tops.
For a variation--You can make cinnamon bread. With dough for a loaf press it into a rectangle about 7"X12". Sprinkle with generous amount of cinnamon and sugar(white or brown). Roll dough from 12" end to opposite end. Pinch all open ends together and place in oiled pan seam side down. Sprinkle cinnamon and sugar on top. Raise and bake with directions above. Mmmmm! Nothing like the smell and taste of warm cinnamon bread!
Haystacks - Colette Gines
I used to make this recipe years ago but haven’t made it for a long time. I thought since we are doing whole grain recipes, we still should have some whole grain goodies! (I guess the oats will qualify them for whole grain) Some people call these chocolate no bake cookies, but we called them haystacks!
Haystacks - Colette Gines
4 cups sugar
2/3 cups cocoa
1 cup milk
1 cup butter
1 tsp vanilla
2 dashes of salt
Boil for a couple minutes to make the chocolate syrup then add
7 cups oats
1 cup coconut
1 cup of nuts (I personally prefer to add an extra cup of coconut instead of the nuts).
Drop onto waxed paper using cookie scoop or teaspoons. Let set until dry then enjoy!
Haystacks - Colette Gines
4 cups sugar
2/3 cups cocoa
1 cup milk
1 cup butter
1 tsp vanilla
2 dashes of salt
Boil for a couple minutes to make the chocolate syrup then add
7 cups oats
1 cup coconut
1 cup of nuts (I personally prefer to add an extra cup of coconut instead of the nuts).
Drop onto waxed paper using cookie scoop or teaspoons. Let set until dry then enjoy!
Grandma Ogden's Simple Delicious Rolls - Shauntel Lewis
My grandma Ogden makes the best rolls ever! Whenever there is a family gathering, she always has plenty of these rolls made because they get eaten up so fast! The recipe is a little different because you don’t let the dough raise before rolling it out and shaping the rolls. Maybe that is why they are so good!
2 eggs
2 TBLS yeast in ½ Cup warm water
1/3 Cup honey
1 tsp salt
1 can canned milk,
1 Cup hot water
6 Cups whole wheat flour
Mix together eggs, honey, salt, canned milk water and yeast. Add Flour a little at a time until all flour is mixed in. You may need to add a little more flour so dough isn’t too sticky. Knead for a few minutes. Roll out in a circle (on floured surface, use white flour to flour surface); spread melted butter on top. Cut into pizza slices; roll up like a cresent roll. Let rise for 2 to 3 hours. Bake at 375 degrees for 15 to 20 minutes.
2 eggs
2 TBLS yeast in ½ Cup warm water
1/3 Cup honey
1 tsp salt
1 can canned milk,
1 Cup hot water
6 Cups whole wheat flour
Mix together eggs, honey, salt, canned milk water and yeast. Add Flour a little at a time until all flour is mixed in. You may need to add a little more flour so dough isn’t too sticky. Knead for a few minutes. Roll out in a circle (on floured surface, use white flour to flour surface); spread melted butter on top. Cut into pizza slices; roll up like a cresent roll. Let rise for 2 to 3 hours. Bake at 375 degrees for 15 to 20 minutes.
Refried Beans--Colette Gines
Colette wrote...
I got this recipe from a good friend of mine in Lehi. If you like refried beans, these are much better than the ones you buy at the store. You just make up a big batch then freeze them in smaller containers so that when you are ready for refried beans…you just pull them out of the freezer.
Fill a crock pot ½ full of dry pinto beans. Fill the rest of the way with water and let soak overnight.
In the morning drain off the water and refill with water. Add 2 TBSP salt (we prefer RealSalt). Put the lid on and cook on low for 10 hours.
Drain water to about 1 inch below bean line. Mash beans and water together. (Mash ½ with immersion blender or regular blender and the other ½ by hand then combine both halves together) Put in freezer containers and freeze in portions that suit your family.
I got this recipe from a good friend of mine in Lehi. If you like refried beans, these are much better than the ones you buy at the store. You just make up a big batch then freeze them in smaller containers so that when you are ready for refried beans…you just pull them out of the freezer.
Fill a crock pot ½ full of dry pinto beans. Fill the rest of the way with water and let soak overnight.
In the morning drain off the water and refill with water. Add 2 TBSP salt (we prefer RealSalt). Put the lid on and cook on low for 10 hours.
Drain water to about 1 inch below bean line. Mash beans and water together. (Mash ½ with immersion blender or regular blender and the other ½ by hand then combine both halves together) Put in freezer containers and freeze in portions that suit your family.
Friday, April 3, 2009
Baked Oatmeal with Apples---Colette Gines
1 cup whole rolled oats (I used Lehi Roller Mills 6 grain cereal)
1 tsp. cinnamon
pinch of nutmeg
1/4 tsp. salt
3 tbsp. maple syrup
1 tbsp. grated orange zest
2 Cups dried apples (food storage apples)
1 ripe banana, mashed (optional-this time I left it out)
1/4 cup finely chopped walnuts (optional)
2 cups milk (use any type you like)
Preheat the oven to 350 degrees F.Grease a 9-inch baking dish with butter.Combine all the ingredients in a large bowl and mix well.Bake in the centre of the oven for 25 to 30 minutes or until the liquid is absorbed (but don’t cook it for too long or it will dry out too much).
Remove from the oven and let cool. Serve with yogurt or milk and honey. Sprinkle on your favorite nuts.
Black Eyed Peas--Colette Gines
2 Cups black eyed peas (cleaned)
5 Cups water
Chopped onion and celery to taste
1 ham hock or diced cooked ham
1 Bay leaf
1 tsp Thyme
salt pepper and season salt to taste
Put all ingredients in pressure cooker and cook for 1 hour on 15 lbs. pressure. Remove ham from bone and add back to peas. Serve with catsup. (goes well with a baked potato)
**If you don’t have a pressure cooker, you can simmer them on med-low heat for several hours until liquid is pretty well gone and beans are tender. Consistency should be thick, not like a soup.
***Can also be done in a crock pot on low for about 8-10 hours
5 Cups water
Chopped onion and celery to taste
1 ham hock or diced cooked ham
1 Bay leaf
1 tsp Thyme
salt pepper and season salt to taste
Put all ingredients in pressure cooker and cook for 1 hour on 15 lbs. pressure. Remove ham from bone and add back to peas. Serve with catsup. (goes well with a baked potato)
**If you don’t have a pressure cooker, you can simmer them on med-low heat for several hours until liquid is pretty well gone and beans are tender. Consistency should be thick, not like a soup.
***Can also be done in a crock pot on low for about 8-10 hours
Thursday, April 2, 2009
Cracked Wheat Cereal--Amanda Blazzard
Me and my family eat this on a regular basis. (Need a budget friendly dinner...this is one of my favorites! It costs only pennies, it's filling, and healthy!)
1 c. cracked wheat
3 c. water
1 tsp. salt
Bring all ingredients to a boil in a pot that has a tight fitting lid. Once it is boiling turn it down and cover it. Let it cook on the lowest setting for 30 minutes. Serve it with milk and cream or evaporated milk. Add white or brown sugar or honey to taste.
*Optional ingredients: you may add raisins, dried cranberries, dried apples (essentially any dried fruit) before cooking. We also love to add any combination of cinnamon, nutmeg, maple syrup, even fresh fruit...the sky is the limit! Have fun with it.
I ate lots of this for breakfast while growing up. I use it for breakfast too, but strangely enough we eat it more often for dinner. You can serve it with muffins, breakfast meats, eggs, fresh or bottled fruit. Yum!
1 c. cracked wheat
3 c. water
1 tsp. salt
Bring all ingredients to a boil in a pot that has a tight fitting lid. Once it is boiling turn it down and cover it. Let it cook on the lowest setting for 30 minutes. Serve it with milk and cream or evaporated milk. Add white or brown sugar or honey to taste.
*Optional ingredients: you may add raisins, dried cranberries, dried apples (essentially any dried fruit) before cooking. We also love to add any combination of cinnamon, nutmeg, maple syrup, even fresh fruit...the sky is the limit! Have fun with it.
I ate lots of this for breakfast while growing up. I use it for breakfast too, but strangely enough we eat it more often for dinner. You can serve it with muffins, breakfast meats, eggs, fresh or bottled fruit. Yum!
Blender Wheat Pancakes---Amanda Blazzard
This recipe came from a guide on using food storage from a church resource that I acquired somewhere in my past. Me and my girls tried them out this morning. It worked well...so very simple and talk about stick-to-your ribs! These things really fill you up!
1 c. milk
1 c. uncooked whole wheat
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. oil
2 Tbsp. honey or sugar
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on a hot griddle.
Chicken & Wild Rice Soup--Jennifer Bowen (submitted by Colette Gines)
Colette got this recipe through Gertrude. I have made this recipe a few times and now I keep wild rice on hand just incase...
1/2 c. wild rice
1 1/4 c. water
1 chicken boullion cube
1/2 c. onion chopped
1/2 c. celery, thinly sliced
1/4 c. butter
1/2 c. carrots, thinly sliced
1/4 c. flour
4 c. chicken broth
parsley flakes
1 c. cream or half and half
2 c cooked chicken (or turkey)
Combine rice, water, boullio cube. Bake 1 hour at 375 degrees. Saute onion, celery, and carrots in butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add baked rice, cream, and chicken. Cook 5 minutes. Top with bacon and paprika if desired.
1/2 c. wild rice
1 1/4 c. water
1 chicken boullion cube
1/2 c. onion chopped
1/2 c. celery, thinly sliced
1/4 c. butter
1/2 c. carrots, thinly sliced
1/4 c. flour
4 c. chicken broth
parsley flakes
1 c. cream or half and half
2 c cooked chicken (or turkey)
Combine rice, water, boullio cube. Bake 1 hour at 375 degrees. Saute onion, celery, and carrots in butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add baked rice, cream, and chicken. Cook 5 minutes. Top with bacon and paprika if desired.
Wednesday, April 1, 2009
Teriyaki Chicken--Johanna Weller
My good friend Johanna Weller, from the Rhodes Valley ward, reminded me of this fabulous recipe thatLaura Mildon shared at our stake's cooking classes.
1 1/2 c. soy sauce
4 c. water
2 c. sugar
2 cloves garlic
1 Tbsp. ginger
Bring the above ingredients to boil in a saucepan. Place half the sauce in a crockpot with 10 lbs of boneless, skinless chicken thighs (can buy this in bulk at Costco). Cook on low for about 8 hours. Drain sauce from crockpot to remove fat buildup and excess water. Add the fresh sauce that was retained from above in recipe. Serve over rice.
1 1/2 c. soy sauce
4 c. water
2 c. sugar
2 cloves garlic
1 Tbsp. ginger
Bring the above ingredients to boil in a saucepan. Place half the sauce in a crockpot with 10 lbs of boneless, skinless chicken thighs (can buy this in bulk at Costco). Cook on low for about 8 hours. Drain sauce from crockpot to remove fat buildup and excess water. Add the fresh sauce that was retained from above in recipe. Serve over rice.
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