martes, 14 de agosto de 2012

FAMILY RECIPES from Miles, Rodriguez, Quintero, Dutile

(recipes are listed in alphabetical order)

ARROZ CON POLLO (chicken and rice)
My Tia Lico taught me to make this. Hers is so much better. When I go out to eat at a Mexican restaurant, my favorite is the rice.

4 pieces of chicken, boiled, skinned, boned
1 Tablespoon oil
2 Cups rice
1 onion, diced
2 tomatoes, diced
1 tsp garlic powder
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon black pepper
4 cups water
1 avocado

Boil chicken for about 30 minutes, remove skin and bones. Set aside. Brown dry rice in saucepan with oil. Stir in onion, tomatoes, and spices. Place chicken on top of rice and add water. Cover and simmer for about 20 minutes or just until the water is absorbed. Serve with cold slices of avocado.

A delicious low calorie breakfast that we enjoyed at Nicole’s. Could be served for dessert!

2 eggs
1/2 cup non-fat milk
3 Tablespoons dark brown sugar
1 Tablespoon cinnamon

4 slices whole wheat bread, cubed
2 large apples, cored, peeled and chopped

4 Tablespoons flour
3 Tablespoons dark brown sugar
2 teaspoons margarine

Beat eggs, milk, sugar and cinnamon in mixing bowl. Cut up bread and apples and stir into egg mixture. Let sit. Meanwhile, in a small bowl, prepare topping by cutting butter into flour and sugar.  Spread apple mixture into a greased 9 x 9 baking dish. Sprinkle with topping and bake for 40 minutes at 350, until golden brown. Makes 4 servings.

Nicole recommended we try this savory dish.

4 cups frozen hash browns (thawed & drained)
2 cups cottage cheese
3 cups grated cheddar cheese
½ cup chopped green onions
12 oz pkg bacon, precooked & chopped
14 eggs, beaten
1 teaspoon salt
¼ teaspoon pepper
8 drops Tabasco sauce

In large bowl, combine all ingredients; pour into buttered 10 x 13 inch casserole. Bake at 350 degrees for 50-60 minutes, or until golden and eggs are set.

from the kitchen of Kay Edman

These were deliciously healthy pancakes served at one of our Missionary Training Breakfasts at Historic Kirtland.

1 Cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 Tablespoons apple juice
1 large egg white
1/2 teaspoon vanilla
1 Cup buttermilk

Combine flour, baking soda, and cinnamon. In separate bowl, mix juice, egg white, vanilla, and milk. Pour into flour mixture and stir just until no flour is visible. Pour about 1/4 cup of batter onto hot griddle. Turn when sides are slightly dry and bubbles appear. Flip and cook other side. Makes about 8 pancakes.  Serve with applesauce pancake topping. (see recipe)

BUTTERMILK SYRUP (see also Vanilla Syrup)
From the kitchen of Kay Edman

Whenever we had pancakes for our Transfer Breakfasts, while on a mission in Historic Kirtland Village, as senior missionaries, it was always accompanied by buttermilk syrup.

1 Cup sugar
1/2 Cup buttermilk
1/4 Cup butter
1 Tablespoon  corn syrup
1 teaspoon  baking soda
1 teaspoon Vanilla

This recipe will foam and rise so make sure to use a pot tall enough to accommodate it so it doesn’t boil over. Mix buttermilk, sugar, butter, corn syrup, and baking soda and bring to a boil, stirring constantly.  Reduce heat, continue stirring, and simmer for about 5 minutes until golden-brown color. Remove from heat and add vanilla.  It will foam and rise.  Stir again to reduce foam.

(given to Amelia by her Visiting Teacher when she first moved to Gonzales)
My children grew up with this recipe. Every birthday they were told they could request any dishes for their meals. The usual answer for breakfast was "quiche and fruit frosties." Fruit frosties was our name for smoothies.

9 slices of bread
½ lb cheddar cheese
1 lb bacon
6 eggs
3 cups milk
1 teaspoon salt and pepper

Trim crusts. Line bottom of 9x13 inch buttered casserole with bread. Crumble any extra bread and sprinkle on top. Crisply fry bacon and crumble on top. Sprinkle grated cheese over bacon. Beat eggs with milk, adding salt and pepper. Pour over casserole. May let stand in refrigerator over night. Bake 1 hour at 350 degrees. Serve with fruit

Now when I make quiche I make a pie crust first. While it bakes, I cut up and fry bacon, drain most of the grease. In the same pan, I saute 1/2 of a large onion, 2 cups of fresh spinach, 5 large mushrooms (sliced), and sprinkle generously with cayenne pepper (red pepper). I place this at the bottom of the baked pie crust and then pour the egg mixture over it and top with cheese.


1 pkg Ramen noodles
1 lb ground beef or stew meat sliced thin
1 teaspoon garlic powder
2 florets broccoli
1 onion
1 cup water
2 beef bullion cubes
1 cup water
2 Tablespoons cornstarch
1 teaspoon salad oil

Cook noodles, meanwhile brown meat with garlic powder, pieces of broccoli, diced onion. Drain noodles and set aside. Lower heat on meat. Boil bullion in 1 cup water. In small bowl, thoroughly mix another cup of water with cornstarch. Add bullion and cornstarch to meat, bring to boil. Toss with noodles and serve.

3 lbs chicken
2 slices onion
2 tomatoes
8 oz tomato sauce
1 tsp. garlic powder
2 teaspoons oregano
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon Tabasco
½ teaspoon rosemary
1 sliced green pepper
½ Cup flour
salt and pepper

Boil chicken at a high boil for 30 minutes. Meanwhile, combine in separate pan onion, tomatoes, tomato sauce, garlic powder, oregano, salt, pepper, Tabasco, rosemary, green pepper, and mushrooms. Cover and cook for 30 minutes. Remove chicken from pot. Skin and bone chicken. Coat chicken pieces with a mixture of flour, salt, and pepper by placing in a paper lunch bag and shaking. Brown chicken in sauce pan. Pour over tomato mixture over chicken and serve.


2 lbs chicken
1 tsp garlic powder
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
1 onion
2 sliced green peppers
1 Cup celery
½ Cup water
1 chicken bullion cube
½ Cup cold water
2 Tbl. cornstarch
3 Tbl. soy sauce
2 sliced tomatoes

Boil chicken at a high boil for 30 minutes. Combine in separate pan heat ingredients listed in order up to bullion. Add skinned and boned chicken pieces. Cover and simmer. Blend cold water with cornstarch and soy sauce in teacup. Stir into chicken mixture. Add tomatoes and cook for 2 minutes more or until thickened slightly. Serve over rice.

(Nicole and I ate this at an East Indian Restaurant one time when I went to visit her.)

1 oz Cardamom
4 Chicken Breast
16 oz coconut milk
2-3 piece Cinnamon
3 tsp Cumin Powder
3-4 clove Garlic
50 grams Ginger
2 Onions
1/2 tsp Red Chili powder (optional)
1-2 tsp Salt
1 Tomato
3/4 tsp Tumeric powder

Remove the skin from the chicken then wash it thoroughly four to five times and cut it into bite size pieces. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cardamom (with shells) together to a coarse powder.

Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand.

Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger, coconut milk and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 10 minutes or until the chicken is tender and cooked. Add the cadamom / cinnamon powder 5 minutes before the chicken is served. Chicken curry is ready to be served straight away but tastes even better the next day!

(Aunt Betty’s recipe that she prepared one day when she was visiting us)
3 large chicken breasts
1 cup rice
1 Tablespoon oil
2 celery stalks
2 sliced of onion
1 chicken bullion cube
2 Cups water
1 can cream of chicken
½ Cup sour cream
3 Tbl. curry powder

Saute chicken breast pieces in oil for 5 minutes, (I sprinkle generously with garlic powder and lightly with red cayenne pepper),  until chicken is no longer pink. Add celery and onion and cook for another 10 minutes. (I add a cup or so of broccoli at this point.) Stir in rice, bullion, and water. Mix curry, sour cream, and condensed cream of chicken soup together. Add to chicken mixture. Cover and simmer for 20 minutes.

1 cup water
½ cup mixed vegetables
2 bouillon cubes
2 ½ Tbls cornstarch
1 cup milk
1 cup cooked turkey OR chicken
½ cup cheddar
2 teaspoons parsley
1/3 teaspoon salt
1/3 teaspoon pepper
2 pie shells

Bring water, vegetables bouillon to a boil and reduce heat, simmer for 3-5 minutes. Combine cornstarch and milk. Add gradually to vegetable mixtures. Bring to a boil and cook for 1-2 minutes until thickened. Add turkey, shredded cheese, parsley, salt and pepper. Pour into 8 inch pie shell. Cover with 2nd pie shell and cut slits in top. Bake at 375 for 25-30 minutes.

Experimenting with what was in the cupboard while on our mission in Historic Kirtland, I made this recipe which we really enjoyed.

3 whole chicken breasts, sliced in bite-sized pieces
2 Tablespoon oil
2 teaspoons garlic powder
1 teaspoon pepper blend spice mix
1/8 cayenne pepper
1/2 yellow onion, diced
3 cups zucchini or a bag of frozen Normandy blend vegetables: broccoli, carrots summer squash, zucchini

Garlic Cream:
2 tablespoons flour
1 1/2 cups milk
2 teaspoon garlic powder
1 teaspoon pepper blend spice mix
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon sage
1/2 teaspoon black pepper
1/2 teaspoon salt

Chicken:  In skillet, brown chicken breast pieces in oil, sprinkle generously with garlic and add pepper blend spice mix and cayenne pepper. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender. Remove from pan and place in a crock pot to keep warm.

Cream Sauce:  Create a white sauce by adding flour to the pan drippings and stirring in milk gradually, stirring constantly, over low heat until the sauce thickens. Stir in garlic powder, pepper blend spice mix, cayenne pepper, oregano, sage, black pepper, and salt.

Combine chicken and sauce and serve over rice or pasta.


½ cup dry bread crumbs
½ cups grated Parmesan cheese
2 Tablespoons parsley
1 garlic clove, minced
¼ teaspoon pepper
3 egg whites
6 boneless, skinless chicken breasts
¼ cup sliced almonds

Combine first 5 ingredients. In another bowl beat egg whites. Dip chicken in egg whites and coat with crumb mixture. Place in 13 x 9 inch greased baking dish. Sprinkle almonds over chicken. Bake uncovered at 350 for 30 minutes.

I remember helping Mama make chile rellenos for family gathering when I was a teenager. Now they are Mama's favorite. We had them for her 80th birthday celebration.

3 eggs, separated
¼ teaspoon salt
cream of tartar
Green chilies
Monterey Jack cheese
1 Cup cornmeal or flour
fat for frying

Separate eggs. Beat egg whites until foamy, Add cream of tartar and salt. Continue beating until white and stiff. Heat fat in saucepan to medium high heat for frying. Carefully and slowly (so the whites don’t fall) stir in egg yolks into egg whites. Stuff chili with cheese, roll in flour or cornmeal, dip in egg white mixture. Place in hot fat; fry until slightly brown, turn over once to complete cooking. Serve hot with tomato sauce.

(A variation by Eric of the DK Chili recipe)5 lbs of chili ground beef
1 lb "Hot" breakfast sausage
2 16 oz cans of tomato sauce
2 cans chicken broth
2 cans of beef broth
2 (14.5 oz) cans "hot" Rotel tomatoes
1 can diced tomatoes
6 oz chili powder [chili powder 1 OZ = 4 TBS, so 1 ½ cups]
2 Tablespoons garlic powder
1 oz. salt [salt 1 OZ = 1 1/2  TB , so 1 ½ Tablespoons salt]
1/2 Tablespoons black pepper
½ oz cumin [cumin 1 OZ = 4 TBS, so 2 Tablespoons]
1 teaspoon cayenne pepper
2 Tablespoons onion powder
1 Tablespoons Sriracha chili sauce
1/3 cup of ketchup 

Brown meat and drain fat.  Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer for about 2 hours, stirring occasionally. Serve with corn bread.  Other suggested variations: Pour over macaroni & cheese.  Breakfast with eggs.

CHIMICHURRI (Dipping and marinade Sauce)

1/2 cup olive oil
2 Tablespoons lemon juice
1/3 cup fresh parsley, minced
1 clove garlic
2 shallots (or 2 small onions), minced
1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred)
Salt and pepper to taste

Combine all ingredients in a bowl and let sit for at least 2 hours before serving as a dip for empanadas or to marinate and baste meat for BBQ.


16 oz whole-berry cranberry sauce
¾ cup ketchup
½ cup beef broth
3 Tablespoons brown sugar
3 Tablespoons finely chopped onion
2 teaspoons cider vinegar

Combine. Cover and cook in microwave on high for 3 minutes until heated through, rotating once. Gently sire in meatballs and cover. Cook on high for 2 minutes or until heated through.

Natchitoches Little Meat Pies

1 ¼ cup flour
¼ teaspoon salt
½ cup butter (or margarine, or shortening)
¼ cup ice water
Stir together flour and salt. Cut in the butter until mixture resembles coarse meal. Slowly stir in ice water until it can be kneaded and rolled out. May not need all the water. Divide the dough in half, refrigerate the remaining half while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated dough, setting aside the remnants from cutting dough. (The only reason you lay the remnants aside is to avoid add as much flour to the dough by repeatedly rolling out and re-rolling out the same piece of dough.) Gather the remnants, knead and roll out again, cutting more rounds.  Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the center of each round. Pick up each round of dough, quickly moisten the dough and place over the meat filled round. Lightly press to seal, press edges lightly with a fork all the way around to close. Bake at 350 degrees until brown, about 10 minutes.

beef stew; ground beef, shredded pork, or shredded chicken with vegetables; turkey or chicken with can of condensed cream of mushroom or cream of chicken;  mashed potatoes with cheese; pudding; canned pie filling.

Empanada Picadillo filling (Amelia's recipe)
6 potatoes
1 pound ground beef
1/2 medium onion
1 bell pepper, sliced
2 cups fresh shredded cabbage
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon garlic powder
8 oz. tomato sauce

Slice potatoes into cubes and place in boiling water. Meanwhile, brown ground beef, do not drain, Add chopped onion, bell pepper, and spices. Drain potatoes and combine with beef mixture. Stir in tomato sauce and cover until heated through. May be served topped with cheese and eaten with tortillas. There are various versions of this dish, as it is a dish used to present a dinner with leftovers. So any fresh vegetables or meat may be added to recipe.

Empanada Natchitoches filling
1 pound ground beef
1/2 pound ground pork
1 onion, finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup finely chopped green onions

Cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.

ENCHILADAS (chicken or beef)

3 lbs chicken
½ onion
16 oz tomato sauce
1 tsp garlic powder
1 tsp chili powder
½ tsp. salt
dash cayenne pepper
1 lb Monterey Jack cheese
1 lb cheddar cheese

Boil chicken at a high boil for 30 minutes. Skin, bone, and shred with fork. If using beef, brown ground beef, drain fat. Combine meat with onion. Heat tomato sauce and spices. Grate and combine cheeses. Heat tortilla, fill with 2 tablespoon filling and some cheese. If too much filling is used, they don’t stay rolled. Roll and place in 9x13 casserole. Pour tomato sauce on top and additional cheese. Garnish with black olives. Bake for 30 min, at 350 covered with foil.

from the kitchen of Nicole Miles)

1 onion
1 can diced green chiles (drained)
2 cans cream of chicken soup (or cream of mushroom or any other cream soup)
1 cup sour cream
1/2 cup milk
10 large white flour tortillas
cheddar cheese
1/4 cup butter
Shredded chicken

Chop onions and sauté in a pan with butter and green chiles. Add cream of chicken soup, sour cream, and milk. After it is well mixed, take half of it out and set it aside (for the top and bottom of the casserole dish). Coat the bottom of the pan with the sauce. Add chicken to the remaining sauce in the pan. Heat tortillas and roll cheese and chicken sauce into the enchiladas. Pour the remaining sauce onto the top and add cheese. Cover with aluminum foil and cook in the over at 350 degrees for 30 minutes.


4 chicken breasts
OR 1 lb steak
1 onion
1 Tbl garlic powder
¼ Cup oil
1 Cup lemon juice
1 teaspoon chili powder
¼ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
red cayenne pepper

Marinate chicken or steak pieces in listed ingredients overnight in sealed container. Sauté meat on high for 10 minutes. Serve immediately with hot flour tortillas accompanied with sour cream, cheddar cheese, jalapeños, black olives, shredded lettuce, guacamole.

FISH by Justina Baza
A recipe that she shared with me when we lived in Gonzales

2 Tablespoons butter
½ onion
2 celery stalks
½ tsp. garlic powder
red cayenne pepper
1 tomato
1 Tbl. hot salsa
Pacific red snapper

Sauté onion and celery in butter. Stir in spices. Cook fish on top 15-20 minutes on low, covered. Serve with mixture spooned on top.


5 pieces of chicken
1 egg
1 Cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper

Skin chicken pieces. Beat egg in small bowl. Combine flour and spices on a dinner plate. Roll chicken in egg. Coat chicken by rolling in flour. Put in hot grease under medium heat for 25 minutes, cover skillet. Uncover and turn occasionally to brown all sides. Other spices may also be used for a variety: chili powder, sage, rosemary, cinnamon, etc…
May also put flour and spices in a paper lunch bag instead of on the plate. Dip chicken and put a piece in bag and shake until coated.

(From Dutile Family Favorites)
Nicole and Betty prepared this for us several times when we visited Louisiana.

1 small fryer (or 2 cups cooked chicken)
1 rib celery with leaves
1 onion, halved
1 clove garlic
2 cups converted long rice
1 lb. smoked sausage, sliced into ½ inch pieces
1 lb. ham, cubed
½ stick butter
1 cup chopped yellow onion
2 cloves garlic, minced
2 tsp. salt
½ teaspoon pepper
½ teaspoon Tabasco
¾ cup chopped green bell pepper

Boil chicken with celery, onion, garlic, for about 1 hour. Reserve stock. Remove meat from bones. Cook rice in 5 cups of chicken stock until liquid is absorbed, about 25 minutes.
In Dutch oven, fry sausage and ham until lightly browned, about 5 minutes. Removed meat and add butter to pan. Saute onion and pepper until tender, about 3 minutes. Add chicken, sausage, and ham until lightly cooked. Tabasco. Add rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently or bake in oven 30 minutes. Serves 8 – 10.

LASAGNA (Uncle David’s recipe)

½ lb lasagna
1 lb sausage
½ lb ground beef
1 onion
1 tsp garlic powder
2 teaspoons sugar
1 Tablespoon salt
1 ½ teaspoon basil
½ teaspoon fennel
¼ teaspoon pepper
4 tomatoes
12 oz tomato paste
1 egg, beaten
15 oz cottage cheese
1 Tablespoon parsley
½ teaspoon salt
1 lb mozzarella cheese
¾ Cup parmesan
1 Cup olives

Cook sausage and ground beef. Drain fat. Add onion and garlic. Boil lasagna & set aside. Meanwhile, add next 7 ingredients. Combine in bowl: egg, cottage cheese, ½ the mozzarella shredded, parmesan, parsley, and salt. Layer lasagna, then sauce, and cheese in 9 x 13 casserole dish. Repeat layering. Cover with foil and bake at 350 for 1 hour.


¾ cup barbecue sauce
¾ cup maple syrup
½ teaspoon salt
½ teaspoon maple flavoring
8 boneless, skinless chicken breasts

Combine first 4 ingredients well. Remove ¾ up to a small bowl for serving. Cover and refrigerate. Grill chicken uncovered over medium heat for 3 minutes. Grill 6-8 minutes longer or until juices run clear, basting with remaining sauce and turning occasionally. Serve with reserved sauce. Yield: 8 servings.


(Sheri McMullin gave me this recipe after we had dinner at her house one evening)

1 1/2 cup 7-up
1/2 cup soy sauce
1 Tbl garlic powder
1/4 cup oil

Ñoquis, as it's called in Argentina

6 potatoes (one for each person)
¼ cup butter
pinch of salt & pepper (to taste)
1 egg (whisked) per 6 potatoes
½ teaspoon garlic powder
2 cups flour (1/3 cup for each potato)

Peel and quarter the potatoes, putting them in a medium stock pot with enough water to cover the potatoes with one inch of water. Add a scant handful of salt. Put the potatoes to boil until they are tender when pierced with a fork , but not mushy. Drain the potatoes. Put the potatoes through a food mill or potato ricer. In a large bowl, combine the potatoes, eggs, and ricotta, and mix well using your hands or a fork until a consistent dough is formed. Be careful not to over mix. Add the flour a half cup at a time, mixing each time by hand until there is a soft, pliable dough. The dough should not be sticky, and it should not be hard. If it's too sticky or soft, the gnocchi will be mushy, but if there's too much flour, the gnocchi will be chewy and tough. (This is the challenging part!)Knead the dough a few times until uniform, and divide the dough in half . Flour a work area, and roll the dough out into a long thin roll about 3/4 inch thick. Cut these tubes of dough into sections about 1 inch long. Meanwhile, bring a stock pot of water to a boil. There are a variety of ways to 'mark' the gnocchi-all just a style choice, since at this point, they are more or less done. Here are some suggestions: Mark an indentation in the center of each gnocchi with your index finger; or roll over the side of a cheese grater to make patterned indentations; or roll over the backside of a fork, or roll over the center of a wooden gnocchi tool. At this point, the gnocchi can be frozen laid out on a baking sheet lined with wax paper. After they are frozen, they can be stored in a freezer bag. Frozen gnocchi are just put into the boiling water like the unfrozen ones. Throw the gnocchi one at a time into the boiling water. They are cooked when they rise to the top. Collect with a slotted spoon and transfer to a plate. Serve with the sauce of your choice. (Some nice choices are walnut Gorgonzola, tomato or white sauce.)

Gorgonzola-Walnut Sauce
1 cup whole milk
2 tablespoons heavy cream
6 ounces Gorgonzola cheese
1/2 cup toasted walnuts, chopped, 1 tablespoon reserved
1/2 teaspoon minced fresh rosemary
In a medium saucepan, heat the milk and cream over medium heat. Add the cheeses and simmer, stirring until melted. Add the walnuts, reserving 1 tablespoon for garnish, and the rosemary, stirring to combine. Spoon the cheese sauce over the top and sprinkle with the remaining walnuts. Serve Immediately.

Gorgonzola-Walnut Sauce II
1/2 tablespoon Butter
1 medium Shallot diced finely
1 8 oz package Gorgonzola Cheese crumbled
½ cup heavy cream
2/3 cup Walnuts unsalted, coursely chopped
In a small saucepan, heat butter over medium heat and add diced shallots until softened, about 1-2 minutes. Lower heat to low and add gorgonzola cheese, stirring as it melts. Add cream. Keep heat on low, but gradually raise it to medium, stirring, taking care not to curdle or boil the sauce. Stir in walnuts.


2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

PICADILLO (goulash)

6 potatoes
1 pound ground beef
1/2 medium onion
1 bell pepper, sliced
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
8 oz. tomato sauce

Slice potatoes into cubes and place in boiling water. Meanwhile, brown ground beef, do not drain, Add chopped onion, bell pepper, and spices. Drain potatoes and combine with beef mixture. Stir in tomato sauce and cover until heated through. May be served topped with cheese and eaten with tortillas. There are various versions of this dish, as it is a dish used to present a dinner with left overs. So any fresh vegetables or meat may be added to recipe.

PUPUSAS, from El Salvador

2 cups Masa harina
1 cup Warm water
1 cup Filling (see variations)

In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido (coleslaw) and salsa roja. Makes 4-5 pupusas
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
Pupusas de Frijoles Refritos: With a refried bean filling.
Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.


8 slices bacon
1/2 a large onion, chopped
5 large mushroom sliced
2 cups fresh spinach, chopped
1/2 teaspoon salt
9 eggs, beaten
1/2 cups milk
1/2 lb Mozzarella cheese
1/2 lb cheddar cheese

Place bacon, cut up, in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, grease and saute onions and vegetables in same pan. Preheat oven to 350 degrees F (175 degrees C). Use your favorite pie crust recipe to cover a 9 x 13 casserole dish. Line bottom of pie plate with bacon mixture. Combine eggs and milk; whisk together until smooth. Pour over bacon mixture. Cut slices of the cheese and alternate, covering the top of the casserole. Bake in preheated oven for 35 minutes, or until set. Variations: could add sliced zucchini, broccoli, sausage, or other types of cheeses.


6 chicken breasts
¼ cup lemon juice
1/3 cup soy sauce
2 Tbl oil
3 garlic cloves, minced
½ tsp ground ginger

4 teaspoons cornstarch
½ cup water
¼ cup chicken broth
hot cooked rice
¼ cup sesame seeds
Combine lemon juice, soy sauce, oil, garlic, ginger to chicken in a re-sealable plastic bag. Turn to coat and refrigerate for 8 hours or overnight. Remove chicken from marinade and cook thoroughly in saucepan, about 30 minutes. Meanwhile strain marinade. In a separate saucepan combine cornstarch, water, broth, and marinade until smooth. Bring to a boil and cook. Stir for 2 minutes or until thickened. Serve chicken and sauce over rice. Sprinkle with sesame seeds.

(I remember having these at many family gatherings when I was young)

4 Cups pinto beans beans
1 Tablespoon salt
4 Cups masa harina flour(flour for making tortillas or tamales)
1/2 cup shortening or margarine
1/2 teaspoon salt
3 cups water
1 head of lettuce
1/2 head of cabbage
1/2 pound of cheese
radishes, sliced as thin as possible
sour cream

Inspect beans, removing any rocks or foreign materials. Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I don't fry them. Using a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time, mash with the slotted spoon and add bean broth so the beans do not dry out. Continue until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.

Prepare tortillas:
Cut shortening into masa harina flour until it resembles cornmeal. Stir in salt. Add water 1/8 cup at a time or less to masa until it forms a dry dough. If it is too moist, it will stick and not make tortillas.
Roll into 1-inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side.
Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.
While tortillas are still warm, squeeze the edges with your fingertips, this should form a rim around the tortillas with a flat center.
Combine lettuce and cabbage after shredding very finely. Grate cheese.
Spread beans in tortilla and sprinkle with cheese. Place on cookie sheet and bake until cheese melts. Garnish with lettuce mixture and radishes. Serve warm with a dab of sour cream.

(Amelia's recipe)

1 lb ground beef
2 slices onion, diced
1 T garlic powder
1 tsp basil
1 tsp oregano
1/2 tsp chili powder
1/2 tsp parsley
1/4 tsp black pepper
1 tomato, diced
3 (8 oz) cans tomato sauce
Optional: zucchini, mushrooms.

Brown ground beef, drain fat. Add onion and spices. Cook 5 minutes stirring constantly. Add tomatoes, (and any other vegetables) cook 5 more minutes. Mix in tomato sauce. Simmer 10 minutes. May be served immediately with Parmesan cheese over hot pasta or transfered to a crock pot to simmer all day.


3 chicken breasts
1 Tablespoon oil
1 onion
1 Tablespoon garlic powder
3 carrots
4 mushrooms
4 asparagus spears
1 zucchini
6 oz. whole wheat egg noodles
8 oz. Mrs. Renfro’s Mango Habanero Salsa (it comes in a 16 oz glass jar)
Slice chicken breasts into strips and cook in a medium hot frying pan for about 10 minutes or until cooked through. Meanwhile, set a pot of water to boil for the pasta. Add oil, onion slices (rings), and garlic powder to the chicken. Fry for another 5 minutes or so, or until brown. Put the noodles in the boiling water (should boil about 7 min or so). My family won’t eat the onions, so at this point, I remove them (slicing into rings makes them easier to remove). Add the other vegetables, sliced as for stir fry. (You can use any fresh vegetables from your garden or that you have on hand or that your family prefers). Add the “Mango Habanero” salsa to the chicken & veggie mixture. Turn off heat & cover. Drain the noodles and mix with the mango chicken. Spicy, sweet and delicious!


I volunteered to chair the cooking group during the few years when the Relief Society was encouraged to create interest groups instead of having monthly homemaking classes. I was excited to have Joanne Ross come to my house and teach about 20 sisters from the ward to make these. I had been wanting her to teach me for years!

adapted from

Meat filling:
7 lb pork roast (may substitute any type of meat)
1/3 cup chili powder
96 oz chicken broth
1 Tablespoon, + 2 teaspoons cumin
2 heaping Tablespoons garlic powder
1 teaspoon salt
1 Tablespoons, + 2 teaspoons chicken base (broth)
2 triangles of Mexican chocolate

Dough: (masa)
4 cups Instant Masa Mix
3 teaspoons salt
1/2 teaspoon garlic powder
1 cup oil
2 ½ cups chicken broth
Corn husks

Note: Tamales take 2 days to make. One day for the meat, the other day for forming and steaming. I found it less time consuming to cook the meat in a crock pot the night before. Then in the morning you are ready to create the tamales. To make it go even faster, invite friends over for a “Tamalada,” a tamales making party. Traditionally this is done at Christmastime. (One is properly referred to as a tamal. [No e.] The plural is formed by adding the –es.)

The evening before: Trim fat from roast and place in crock pot and cover with chicken broth. Add the chili powder, cumin, garlic powder, salt, and chocolate. Set to low and cook until pork is real tender. (Plan for about 12 hours before you plan to make the tamales. May be done sooner.)

The next morning: Soak corn husks for 30 minutes – 1 hour in a bowl of very hot tap water until soft and pliable. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged.

When meat is tender, stir the pork to shred. Lower heat on crock pot to keep meat warm. 

Put masa mix, salt, garlic powder in a large mixing bowl and combine. Add corn oil and mix. Add chicken broth 1/2 cup at a time while mixing on low setting. You should have the consistency of spreadable cookie dough. It is very forgiving, so if you add too much liquid, you can add more masa mix to thicken.

Gently separate the husks so as not to tear them. If some are torn you can use 2 husks and overlap them before putting masa on them. Take a husk out of bowl and shake off excess water. Notice the husk has a pointy end, a wide end, and two long sides.

Spread 1-2 tablespoons of masa dough evenly on the husk with a spoon or your hands, creating a thin rectangle shape, approximately 1/4 inch thick leaving a 1 inch margin around three sides, and 4 inches from the pointy end of the husk without masa so you can fold it over.

Spread a couple of spoonfuls of meat filling down center of the masa dough , leaving at least one inch of dough around the sides (just enough meat to encase it in masa and not have it spill out).

Cradling the husk in your hands, gently fold your tamal in thirds, so two edges of the masa meet, sealing the pork between. Continue rolling the remaining husk, tucking it over. Keep it closed by folding up the pointy end; it should be almost folded in half.  It will get easier with each tamal you make.

Set tamales upright in a steamer. To prevent the tamales from getting wet, a layer of extra husks, a small rack, metal colander, a metal lid turned upside down, pie tin, or tart tin could be placed at the bottom of the steamer. Pots especially made for steaming tamales are also available. Tamales can each be tied with string or small pieces of husk, but not necessary. By laying your steamer on its side or slightly elevated by propping up one side, as you place each completed tamal on top of the previous, gravity will keep the tamales closed. As it fills, you can eventually set the steamer upright.
When you have filled the steamer with tamales, carefully pour in just enough water that the level doesn’t touch the tamales. Cover with a kitchen towel, and then a lid. Bring to boil and then lower heat. Let steam/simmer for 1 1/2 hours. Check water often so water doesn’t dry up. Add water as necessary, but do not let it touch the tamales. Use tongs to check tamales by removing one, unwrapping. Masa (dough) should be firm and not mushy. If need be, cook and check every 15 minutes until done.

If you have a second crock pot, (because one is keeping the meat warm), tamales could be steamed in a crock pot.
May be eaten immediately, or frozen using a vacuum sealer or Ziploc bags. Freeze according to the serving size for your family, as they will stick together when frozen. May be reheated in the microwave for 45 seconds and rotated and heated another 45 seconds. Serve with rice and beans.

Makes 18 – 20 tamales.

(Colleen Tweed gave me this recipe after having dinner at her house one evening)

1 tri tip
1 1/2 dry envelopes Italian seasoning
1 or 2 peperoncini

Cook on high in crock pot for 6 hours


1 (12 oz) package egg noodles
1 (15 oz) can green peas
2 (10.75 oz) cans condensed cream of mushroom soup
2 (6 oz) cans tuna, drained
1 Tbl butter
1 onion, chopped
2 stalks of celery chopped

Bring a large pot of water to a boil. Cook noodles about 7 minutes. Meanwhile melt butter in a saucepan and sauté onion & celery until soft. Stir together soup, tuna fish; add cooked celery and onions. Drain noodles and stir together. If you want you can add a cup of shredded cheese and mix until the cheese has melted.

Aaahhh! I don’t have cream of mushroom soup! That’s okay, you can make white sauce and add it instead:

1 (8 oz) package uncooked medium egg noodles
1/4 cup butter
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
1/2 tsp salt and pepper ( to taste)
8 oz button mushrooms, sliced (optional)
1 (15 oz) can green peas
2 (10.75 oz) cans condensed cream of mushroom soup
2 (6 oz) cans tuna, drained

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until they are as soft as you like them. Melt butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Whisk in flour until smooth. Gradually whisk in milk, and continue cooking (maybe 5 minutes), until sauce is smooth and slightly thickened. Season with salt and pepper. Mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. You can top with shredded cheese if you want. Bake 25 minutes at 325 oven, or until bubbly and lightly browned.

From the kitchen of Karen Spangler  

This is the most delicious syrup I have ever had - EVER! We first tasted it on our Cleveland Ohio Mission, serving as Facilities Management missionaries in Historic Kirtland Village. We would get together with the Spanglers for breakfast on Saturdays after preparing the sites for tours and this syrup was a regular request. As Elder Crowley would say, “This would make tires taste good!”
1 Cup butter
2 Cups sugar
1 Cup buttermilk
1/2 teaspoon vanilla
1 teaspoon  baking soda
1/4 Cup  corn syrup

Melt butter. Add and dissolve 2 cups of sugar. Add 1 cup buttermilk and bring to boil. Boil for 3 minutes. Add vanilla and baking soda. Remove from heat and add corn syrup.


2 red bell peppers,
1 tsp crushed red pepper
olive oil
4 tomatoes
1 tsp garlic
6 oz can olives
small can mushrooms
green bell pepper
12 oz pasta (penne)
Parmesan cheese (to taste)

Sauté red bell pepper & crushed red pepper in olive oil. Add chopped tomatoes, garlic, olives, mushrooms, and green bell pepper for 20 minutes. Mix with cooked pasta and toss with Parmesan cheese.

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