2021 North Shore 8th Ward Relief Society Cookbook

NORTH SHORE 8th WARD RELIEF society

COOKbook

1

"People who love

to eat are always

the best people."

Julia child

This book is dedicated to all the cooks.

From cherished family recipes to new

favorites, we hope you will enjoy these

beloved recipes!

A special thanks to everyone who

contributed. We appreciate the time and

effort that went into creating this book and

couldn't have done it without you.

table of contents

STARTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

SOUPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

SALADS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

SAUCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

SIDE DISHES . . . . . . . . . . . . . . . . . . . . . . . . . . 41

CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

MEAT & FISH . . . . . . . . . . . . . . . . . . . . . . . . . . 57

PASTA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

SWEET THINGS . . . . . . . . . . . . . . . . . . . . . . . . 73

BEVERAGES . . . . . . . . . . . . . . . . . . . . . . . . . . 77

FUN STUFF . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

Starters

3-2-1 Dip (aka Crack Dip)

Bacon-Wrapped Dates

Black Bean Hummus

Buffalo Chicken Dip

Bunker Salsa

Crazy Good Onion Dip

Fire Roasted Freakin’ Delicious Salsa

Ham & Asparagus Roll Ups

Homemade "Saltza"

Party Meatballs

Spinach Artichoke Dip

7

3-2-1 Dip (aka Crack Dip)

INGREDIENTS

3 (8-ounce) packages Philadelphia cream cheese, cubed

2 (10-ounce) cans Ro*Tel (diced tomatoes and green chilies)

1 lb. Jimmy Dean (regular) pork sausage

DIRECTIONS

Cook sausage and drain. Put meat in Crock-Pot, then add cream cheese and Ro*Tel.

Heat on high until cheese melts, then turn on warm to keep hot until ready to serve.

Bacon-wrapped dates

INGREDIENTS

24 large pitted dates

2 tablespoon Philadelphia Cream Cheese

1/2 cup Gorgonzola or blue cheese, at room temperature

1 lb. thick cut bacon (12 slices), cut in half

DIRECTIONS

Preheat oven to 400°F. Slice the dates lengthwise three-quarters of the way down. In a

small bowl, cream the cheeses together. Press a small scoop of cheese into the center

of the dates and close them back up. Wrap each date with a piece of bacon and secure

with a toothpick. Place on baking sheet and bake until bacon is crisp (about 15-20

minutes).

8 NORTH SHORE 8TH WARD RELIEF SOCIETY COOKBOOK

BLACK BEAN HUMMUS

INGREDIENTS

1/4 cup chopped fresh cilantro

1/4 cup fresh cilantro, for garnish

2 tablespoons tahini

2 tablespoons water

2 tablespoons fresh lime juice

1 tablespoon olive oil

3/4 teaspoon cumin

1/4 teaspoon salt

1 (15-ounce) can no salt black beans, rinsed

1 clove minced garlic

1/2 small jalapeno, seeded and finely

chopped (optional)

DIRECTIONS

For best results, use fresh ingredients. Pulse in a food processor until smooth and

completely mixed. Serve with pita points or tortilla chips. Garnish with cilantro.

Buffalo chicken dip

INGREDIENTS

2 cups shredded cooked chicken

1 (8-ounce) package cream cheese,

softened

1/2 cup Frank's RedHot® Sauce

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

DIRECTIONS

Preheat oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart

baking dish. Bake for 20 minutes or until mixture is heated through; stir. Sprinkle with

green onions, if desired, and serve with chips, crackers and/or cut up veggies.

STARTERS 9

Bunker salsa

INGREDIENTS

1 teaspoon chili powder

4 tablespoons red wine vinegar

2 tablespoons vinegar

4 tablespoons chopped cilantro

2 cloves garlic

1/2 teaspoon salt

2 teaspoon sugar

2 teaspoon ketchup

6 chopped fresh tomatoes

1 bunch green onions

9 ounces frozen or canned corn

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can garbanzo beans, rinsed and drained

Louisiana Hot Sauce®, to taste

1/2 teaspoon onion powder

DIRECTIONS

Mix first nine ingredients together then add tomatoes, onion, corn and beans. Marinate

for two hours. Add hot sauce, to taste depending on level of spiciness you prefer. Best

served with Mission Chips.

Crazy good onion dip

INGREDIENTS

1 packet Lipton Onion Soup® mix

16 ounces sour cream

16 ounces small curd cottage cheese

1 bag ridged potato chips

DIRECTIONS

Mix soup, sour cream, and cottage cheese together. Refrigerate for at least one hour.

Mix before serving. For an added flavor burst, try with BBQ kettle chips!


Easy "saltza"

INGREDIENTS

5 Roma tomatoes

1/2 small onion

1/3 bunch of cilantro

1 teaspoon minced garlic (2 cloves)

1/4 fresh jalapeno (if you want it hot)

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoon red wine vinegar

1/2 Anaheim pepper

DIRECTIONS

Combine tomatoes, onion, cilantro, garlic, and peppers in a food processor. Pulse until

the tomatoes are in small chunks (don’t puree the mixture). Put mixture into a bowl.

Add salt, pepper, and vinegar. Mix well. Add salt, pepper or vinegar, if needed, to taste.

Fire roasted freakin' delicious salsa

INGREDIENTS

1 (10-ounce) can fire roasted tomatoes

1 (10-ounce) can Ro*Tel

3/4 of a yellow onion

1 jalapeño, cut off the stem

2 cloves of garlic

1 teaspoon garlic salt

3/4 teaspoon ground cumin

1/2 teaspoon sugar

1/2 bunch of cilantro

Juice of one lemon (optional)

DIRECTIONS

Get yourself a food processor. Blend first two ingredients together. Add salt, cumin,

and sugar. Blend together. Add cilantro and blend. Finish with lemon juice (if desired).

STARTERS 11

Ham & Asparagus roll-ups

INGREDIENTS

1 lb. Kirkland Signature uncured extra lean ham

1 (8-ounce) package Philadelphia cream cheese, softened

1 (33-ounce) jar pickled asparagus (you can also use blanched, fresh asparagus)

DIRECTIONS

Pat ham dry on both sides. Spread a thin layer of cream cheese on one side of the ham.

Place one asparagus spear along the long end. (The top of the asparagus should stick

out.) Roll up. Enjoy!

Party meatballs

INGREDIENTS

1 (32-ounce) bag frozen fully-cooked meatballs

1 (12-ounce) Heinz® chili sauce

1 (10-ounce) grape jelly

DIRECTIONS

CROCK-POT VERSION: Add chili sauce and grape jelly. Cover and cook for 2 to 3

hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the

Crock-Pot with a serving spoon or toothpicks, or transfer to a serving dish.

STOVETOP VERSION: Add meatballs to saucepan. Add chili sauce and grape jelly.

Cover and simmer over medium heat until the sauce is hot, about 10 minutes.


Spinach artichoke dip

INGREDIENTS

1 (10-ounce) package frozen spinach,

thawed, drained

2 tablespoons unsalted butter

1 medium shallot, finely chopped

3/4 teaspoon paprika

14 ounces canned or frozen artichoke

hearts (about 2 cups), thawed, drained,

8 ounces cream cheese

1 cup (or more) heavy cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup grated mozzarella

1/4 cup grated Parmesan

1 tablespoon fresh lemon juice

coarsely chopped

DIRECTIONS

Squeeze as much liquid out of the spinach as possible with a clean dish towel or paper

towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft,

3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach,

artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until

warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan

and cook until melted; add more cream if needed to reach desired consistency. Remove

from heat and stir in lemon juice.

Dip can be made one day ahead. Store in an airtight container and chill. Warm before

serving. Serve with... everything!

STARTERS 13

BREADS

Cinnamon Rolls

CPK Pear Pizza w/ Caramelized Onions

Guaranteed Moist Zucchini Bread

Macaroni Grill Rosemary Bread

Marisa's Special (Avocado Toast)

Paleo Pancakes (GF, DF)

15

Cinnamon rolls

INGREDIENTS

1/2 cup warm water

2 tablespoons yeast

1 1/2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

2 eggs

1/2 cup shortening

7 cups flour

Brown sugar

Cinnamon

DIRECTIONS

Preheat oven to 350°F. Mix all but last two ingredients together. Add flour – not too

much. Dough should be sticky. Let raise for 1 1/2 hours. Punch down. Raise 1/2 hour.

Roll out. Spread with melted butter. Sprinkle brown sugar and cinnamon on top of that.

Be generous! Roll up and slice. Bake for 15-17 minutes. Frost with buttercream frosting

or Kathy's Creamy Icing while warm.

Overnight cinnamon rolls: Start at 4pm. Punch down dough every hour until 10pm.

Prepare cinnamon rolls and let raise overnight. Bake next morning.

BUTTERCREAM FROSTING

3 cups powdered sugar

1 1/2 teaspoons vanilla

1/3 cup butter

Up to 2 tablespoons milk

KATHY’S CREAMY ICING


1/4 cup butter, softened

1 1/2 cups powdered sugar

1/2 teaspoon CLEAR vanilla extract

1 1/2 tablespoon milk (double)


cpk's pear pizza w/ caramelized onions

INGREDIENTS

1 1/2 tablespoons butter

1 large onion, thinly sliced

1/2 teaspoon sugar

Pizza crust

2 cups mozzarella grated

2 medium pears, cored and sliced

1/4 cup prosciutto, chopped

1/4 cup Parmesan, grated

1 tablespoon chopped fresh thyme

DIRECTIONS

Preheat oven to 450°F. Melt butter in a large skillet. Cook onions over medium-low

heat, stirring frequently until onions are soft and brown. Add sugar and cook for 5

minutes. Place pizza crust on baking sheet and top with mozzarella, onions, pears,

prosciutto, and Parmesan. Bake for 10 minutes or until cheese is melted and crust is

golden brown. Top with thyme and let cool slightly. Serve with pear and walnut salad.

Guaranteed moist zucchini bread

INGREDIENTS

3 eggs

1/2 cup oil

2 cups sugar

1 tablespoon vanilla

3 cups flour

1 teaspoon salt

3 cups grated zucchini

1/2 tablespoon baking soda

1 tablespoon ground cinnamon

1 cup walnuts (optional)

DIRECTIONS

Preheat oven to 350°F. Grease/flour 2 loaf pans. Beat eggs then add wet ingredients.

Incorporate the dry ingredients. Pour into prepared pans. Bake for 40 minutes.

BREADS 17

Macaroni grill rosemary bread

INGREDIENTS

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

1 teaspoon salt

2 tablespoons fresh rosemary

2 tablespoons butter

2 1/2 cups flour

DIRECTIONS

Place yeast, sugar and water in large bowl or food processor and allow mixture

to become bubbly. Mix in 1 tablespoon butter, salt, and 2 cups of flour. Add one

tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in

food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

Oil a bowl, put dough in it and cover with a clean kitchen towel. Let dough rise in a

warm place for one hour, or until doubled. Punch down dough and divide in half. Let

dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small

rounded oval loaves.

Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the

surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned. Carefully

remove from oven, brush with remaining butter (and salt if desired.).


Marisa's special (avocado toast)

INGREDIENTS

Bread

Butter

Avocado

Eggs

Salsa

Salt and Pepper

DIRECTIONS

For those nights you don't want to cook. Fry an egg (or two) to your liking. Toast bread.

Butter it. Layer sliced avocado on top. Add salt and pepper, salsa. Chow down.

Paleo pancakes (gluten-free, Dairy-Free)

INGREDIENTS

1 cup almond milk

2 teaspoons apple cider vinegar (optional

– helps rising)

5 large eggs

1/4 cup packed almond flour

1/2 cup coconut flour

1/2 cup arrowroot* or tapioca flour

2 tablespoons coconut oil

2 tablespoons honey

3/4 teaspoon baking soda

DIRECTIONS

Puree ingredients in a blender. Add some coconut oil to a skillet pre-heated over low to

medium heat. Drop some batter onto the pan. Swirl the batter out with the back of the

spoon to make the pancake larger. Cook each side until pancake is cooked through.

*flax or chia meal won’t work in place of the arrowroot/tapioca here (I’ve tried). You can

use another 1/4 cup of coconut flour in place of the arrowroot/tapioca, but just know

that the recipe will not be the same.

BREADS 19

Soups

Amazing Cream of Mushroom Soup

Amish Potato Corn Chowder

Baked Potato Soup

Honey Chili

InstaPot Enchilada Soup

Park City Stew

Taco Soup

Taco Soup (meatless)

Zupas' Tomato Basil Soup

21

Amazing cream of mushroom soup

INGREDIENTS


1/2 lb. sliced fresh mushrooms

1/4 cup chopped onion

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cans (14-1/2 ounces each) chicken broth

1 cup half-and-half cream

DIRECTIONS

In a large saucepan, heat butter over medium-high heat. Sauté mushrooms and onion

until tender. Mix flour, salt, pepper, and 1 can of broth until smooth. Stir into mushroom

mixture. Stir in remaining broth. Bring to a boil, stirring until thickened. Reduce heat.

Stir in cream. Simmer for 15 minutes, uncovered, until flavors are blended.

Amish potato corn chowder

INGREDIENTS

6 medium potatoes, diced

2 stalks of celery, chopped

1/2 onion (optional)

1 teaspoon salt


6 tablespoons flour

3 cups milk

2 cups frozen corn

DIRECTIONS

Cover potatoes and celery with water. Boil 'til almost tender. Add 2 cups of corn. In a

separate pan melt butter. Stir in flour. Add milk. Pour this mixture in the pan with water,

corn, potatoes, and celery. Stir. Let sit 5 minutes. Makes 6 servings


Baked potato soup

INGREDIENTS


1 small onion, chopped

1 garlic clove, minced

3 tablespoons flour

1 1/2 teaspoons salt

1 teaspoon dried basil, optional

1/2 tablespoon ground black pepper

2 1/2–3 cups chicken broth

1 cup half and half

2 large potatoes, baked and cubed (about

2 cups)

1/4 teaspoon hot pepper sauce

Shredded cheddar cheese

Crumbled bacon

DIRECTIONS

In a large saucepan, melt butter. Sauté onion and garlic until tender. Stir in flour, salt,

basil, and black pepper. Mix well. Gradually add broth. Whisk to keep the flour from

clumping. Bring to a boil. Stir for 2 minutes. Add the cooked potatoes, cream, and hot

pepper sauce. Heat through but do not boil. Top with bacon and cheese.

SOUPS 23

Honey chili

INGREDIENTS

2 lbs. ground beef

2 garlic cloves, chopped

2-3 diced jalapeno peppers

2 (14.5 ounce) cans diced tomatoes

2 teaspoon cumin

1 teaspoon salt

2 cups chopped sweet onion (Vidalia)

1 cup chopped green bell pepper

4 (15-ounce) cans chili beans


2 teaspoon thyme

1 teaspoon cinnamon

1/2–2/3 cup honey

DIRECTIONS

Brown beef. Add onion, green pepper, and garlic. Cook until onion is translucent, drain.

Add tomatoes, jalapeno peppers, beans, and spices EXCEPT honey. Stir and simmer

on low for at least 25 minutes. Add honey, stir again.

This recipe has won several Ward Chili Cook-Offs!


InstaPot enchilada soup

INGREDIENTS

1 tablespoon cooking oil

1 medium onion, diced small

3 cloves of garlic, minced

1 (8-ounce) can tomato sauce

1 (14-ounce) can petite diced tomatoes

3 cups chicken broth

1/2 teaspoon oregano

1 teaspoon cumin

1 teaspoon salt


3 chicken breasts or 4-5 boneless,

skinless chicken thighs (no need to

defrost, about 1 1/2 lbs.)

1 lb. frozen corn

2 cans black beans, rinsed

1/2 cup chopped cilantro

1/4 teaspoon chipotle chili powder (this

amount adds flavor but not heat; if you

like spicy, add 1/2 teaspoon)

Optional toppings: shredded cheese,

sour cream, green onions, diced avocado

DIRECTIONS

Using either a frying pan or the sauté function of your InstantPot, cook onion in oil

on low heat until it begins to be translucent (5-8 minutes). Add garlic and sauté an

additional 30 seconds. Transfer onions and garlic to Crock-Pot or turn off the sauté

function. Add all remaining ingredients except for the chopped cilantro.

Cook in your Crock-Pot on high for 3-5 hours (depending on how thick and frozen

your chicken is) or in your InstantPot for 30 minutes (or use the stew setting, normal

amount of time). Just before serving, remove chicken and shred it, then return it to the

pot and add the cilantro and salt and pepper to taste. Serves 6 as a main course.

SOUPS 25

Park city stew

INGREDIENTS

5-6 potatoes (cut to bite size)

3-4 carrots cut

1 lb. stew meat

1 cup tomato sauce

1/2 package dry onion soup mix

1 can of water (use tomato sauce can)

1 cup cream of mushroom soup

DIRECTIONS

Brown meat. Put all ingredients into a slow cooker and cook on low for 6–8 hours.

Taco soup

INGREDIENTS

1 can of corn

1 can of pinto beans

1 can of diced tomatoes

1 (4-ounce) can of diced green chiles

1 mix of taco seasoning

1 lb. ground beef

DIRECTIONS

Cook ground beef in skillet until brown. Drain grease (or don't, who am I to judge) and

transfer into large pot. Add corn, pinto beans, diced tomatoes, green chiles all together

with 2 can fulls of water. Add taco seasoning. Stir well and allow to begin to boil. Once

the water is boiling, reduce to simmer for 30 minutes.

Yummy add-ons to serve with your soup: shredded cheese, sour cream, whatever else

your heart desires!!


taco soup (meatless)

INGREDIENTS

1 large onion, chopped

1 (15-ounce) can chicken broth

1 (15-ounce) can white beans, undrained

1 (15-ounce) can Ro*Tel

1 (15-ounce) can refried beans

1 package taco seasoning mix

1 (15-ounce) can black beans, undrained

1 (15-ounce) can plain diced tomatoes

DIRECTIONS

Sauté onion in a 4-quart pan, sprayed with olive oil, until soft. Add all the other

ingredients and simmer 30-40 minutes. Serve with sour cream and cheese.

Makes about 15 cups.

zupas' tomato basil soup

INGREDIENTS

1 cube butter

1 can tomato soup

1 can tomato bisque (or substitute

Progresso hearty tomato soup (blue can)

1 1/2 can evaporated milk

2 cans Italian stewed tomatoes, chopped

in food processor/blender

Salt, pepper, basil to taste

DIRECTIONS

Melt butter in a large saucepan. Add all ingredients. Stir to combine. Heat on medium

heat for 20-30 minutes.

SOUPS 27

Salads

Cabbage Salad

Grape Salad

Joan's Broccoli Madness Salad

Mason Jar Stacked Salad

Quinoa Salad

Shredded Chicken Salad

Spinach Salad

DRESSINGS:

Lemon Vinaigrette

Thai Ginger and Carrot Dressing

Universal Salad Dressing

29

cabbage salad

INGREDIENTS

1 head cabbage, chopped

3 green onions, chopped

1 package chicken flavored Top Ramen

2 cup chicken, cooked and cubed

1/2 cup slivered almonds

Sesame seeds

Dressing:

1/2 cup oil

1 tablespoons sugar

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons vinegar

DIRECTIONS

Place chopped cabbage, onions, and chicken in a large salad bowl. Sprinkle with

the seasoning packet and add crumble noodles. Mix dressing together and pour on

cabbage. Let sit overnight. Before serving add almonds and sesame seeds.

Grape salad

INGREDIENTS

1 package green grapes

1 package red grapes

1 cup sour cream

1 cup brown sugar

DIRECTIONS

Wash and DRY grapes well, chill in the fridge. Mix sour cream and brown sugar, best if

mixed at least 8 hours before making salad to allow sugar to dissolve. Toss grapes with

sauce just before serving.


joan's broccoli madness salad

INGREDIENTS

1 bunch raw broccoli florets, washed

1/2 cup cooked bacon, crumbled

1/2 cup cashews

1/3 cup raisins

Dressing:

1 cup mayonnaise

1/3 cup sugar

2 tablespoons apple cider vinegar

1/4 cup red onion, chopped

DIRECTIONS

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl,

beat dressing ingredients together gently until smooth. About 10 minutes before

serving, toss the salad with the dressing to allow flavors to meld.

mason jar stacked salad

INGREDIENTS

8 cups baby spinach or romaine lettuce

1 ripe pear, cut into thin slices

1/3 cup pomegranate seeds

2 ounces Gorgonzola cheese

Drizzle of honey, optional

Champagne Vinaigrette:

1/4 cup champagne vinegar

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1 tablespoon fresh squeezed lemon juice

1/4 teaspoon fresh cracked black pepper

2 tablespoons olive oil

DIRECTIONS

Mix dressing. Add to bottom of mason jar then layer ingredients. Shake before eating.

SALADS 31

quinoa salad

INGREDIENTS

3 cup quinoa, cooked

2 cup grilled or rotisserie chicken breast

2 medium tart apples (Gala or Fuji)

1 medium sweet red pepper, diced

2 celery ribs, finely chopped

2/3 cup chopped green onions

1/2 cup chopped pecans

2 cup grapes, cut in half

Dressing:

1/4 cup apple vinegar cider

3 tablespoons canola/olive oil

1 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons minced fresh parsley or 1

tablespoon dried parsley

DIRECTIONS

Mix all ingredients together. Stir in dressing to serve.


Shredded chicken salad

INGREDIENTS

2 boneless chicken breasts, boiled and

shredded

1 head iceberg lettuce, chopped

2 red bell peppers, cut into strips

3 green onions, chopped

1 cucumber, chopped

1 tablespoons chopped peanuts

Peanut Vinaigrette:

4 tablespoons peanuts

Juice of 1 lime

1/4 cup rice-wine vinegar

2 tablespoons water

1/2 teaspoon toasted sesame oil

1/4 teaspoon each salt and pepper

1 tablespoons soy sauce

3 tablespoons vegetable oil

DIRECTIONS

Toss chicken with all vegetables, toss with peanut vinaigrette and top with chopped

peanuts. Set aside.

To make the vinaigrette, puree peanuts in a blender. Add lime juice, vinegar, soy

sauce, water, sesame oil, salt and pepper, blend until smooth. With machine running

slowly, add 3 tablespoons vegetable oil in a steady stream and continue to blend until

emulsified and slightly thickened.

SALADS 33

SPINACH SALAD

INGREDIENTS

Spinach

Green onions

Bacon

Apple, cut in small pieces

Mozzarella cheese

Sugared almonds

Craisins

Dressing:

1 cup salad oil

1/2 cup red wine vinegar

1/2 cup sugar

1 tablespoon sesame seeds

1 teaspoon salt

1/2 teaspoon dry mustard

Grilled chicken (optional)

Any seasonal fruit – berries, grapes, etc.

DIRECTIONS

Add all dressing ingredients together. Refrigerate for a few hours or can be made a few

days in advance. It makes more than needed for salad.

LEmon Vinaigrette

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 teaspoon lemon zest

1/4 teaspoon salt

Freshly ground pepper, to taste

Juice of one lemon (about 2 tablespoons)

DIRECTIONS

Put all ingredients in a jar and shake to combine.


thai ginger and carrot dressing

INGREDIENTS

2 medium carrots, peeled and chopped

1 inch fresh ginger, peeled and chopped

1/2 medium shallot, halved

2 tablespoons rice vinegar

1 1/2 teaspoons Asian sesame oil

1/2 teaspoon tamari or soy sauce


1 tablespoon water

2 teaspoons white or light miso paste

DIRECTIONS

Finely chop dressing ingredients. Place the carrots, ginger, shallot, rice vinegar, miso,

sesame oil, and tamari or soy sauce in the bowl of a food processor or pitcher of a

blender. Pulse until vegetables are finely chopped, about 10 pulses. Slowly add the oil

and water and blend until smooth. Turn the processor or blender on and slowly add the

vegetable oil and then the water. Process until smooth, 3 to 4 minutes. The dressing

should be slightly thick with a pulpy texture.

universal salad dressing

INGREDIENTS

1/3 cup olive oil

1–2 cloves garlic minced

1–2 teaspoon Dijon mustard

Salt and pepper

3 tablespoons red wine vinegar

DIRECTIONS

Good on everything! Mix all ingredients to combine.

SALADS 35

SAUCES

Buttermilk Syrup

Elvis' Burning Love BBQ Sauce

Homemade Pasta Sauce

Jamaican Me Crazy Jerk Sauce

37

buttermilk syrup

INGREDIENTS

1 cube butter (salted)

1 cup sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 pint buttermilk

DIRECTIONS

In a medium saucepan over medium heat, cook butter, sugar, and buttermilk. Once

near boiling, remove from heat and add vanilla and baking soda. Baking soda will make

syrup double in size so use a bigger pan than you expect. You can also add cinnamon

for cinnamon syrup. Four batches = nine 1/2 pints.

elivs' burning love bbq sauce

INGREDIENTS

4 (15-ounce) cans tomato sauce

1 tablespoon soy sauce

1 tablespoon chili powder

1/2 cup vinegar

1 tablespoon brown sugar

2 tablespoons honey

1 tablespoon red pepper

1 tablespoon pickling spice

2 slices lemon

DIRECTIONS

Mix all ingredients together, bring to simmer boil, simmer on low heat for 30 minutes.


homemade pasta sauce

INGREDIENTS

1 (8-ounce) can of tomato sauce

1 (6-ounce) can tomato paste

1 (28-ounce) can crushed tomatoes

2 teaspoon sweet basil

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 1/2 teaspoons onion salt

3 cloves garlic, minced (1 cloves = 1/2

teaspoon pre-minced garlic)

1 teaspoon Italian seasoning

2 teaspoons Worcestershire sauce

DIRECTIONS

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for

10-15 minutes

jamaican me crazy jerk sauce

INGREDIENTS

1/2 cup ground allspice

1/2 cup brown sugar, packed

2 bunches scallions, trimmed/chopped

6–8 cloves garlic

4–6 Scotch bonnet or Habanero peppers,

seeded and cored (more seeds = heat)

2 tablespoons soy sauce

1 tablespoon dried thyme

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon kosher salt

1 teaspoon ground black pepper

DIRECTIONS

Pulse ingredients in a food processor until blended. Use to baste meat before cooking.

SAUCES 39

SIDE DISHES

Amazing Baked Beans

Caramelized Carrots

Easy Coleslaw

Garden Pancakes

Grandma's Homestyle Mac and Cheese

Grilled Sweet Potatoes

Loaded Baked Potato Mashed Potatoes

Lone Star Baked Beans

Lovin' Spoonful Brussels Sprouts

Mexican Rice

Sweet Chili Edamame

41

amazing baked beans

INGREDIENTS

1/2 lb. bacon

1 large onion, chopped

1 green pepper, chopped

1 cup ketchup

1 teaspoon Worcestershire sauce

1 cup brown sugar

1 (30-ounce) can pork and beans

DIRECTIONS

Preheat oven to 250°F. Sauté together bacon, onion, and pepper. Rinse to remove

excess grease. Add remaining ingredients and stir to combine. Bake for 2 hours.

My boss made these beans for our employee Christmas potluck every year for 30

years. Any leftover went home with me for our Christmas dinner. After I retired…I had

to make them myself because they had become such a tradition in our family.

caramelized carrots

INGREDIENTS

5–6 large carrots, trimmed, peeled, bias

cut into 1-inch chunks

1/4 cup light brown sugar, packed

1 teaspoon cayenne pepper


DIRECTIONS

Melt butter in large saucepan. Add carrots, cover with a lid and cook over medium-high

heat for 5 minutes. Sprinkle sugar and cayenne over carrots. Tossing to coat. Serve.


easy coleslaw

INGREDIENTS

6 cups shredded cabbage

3 medium carrots, shredded

1/3 cup sugar

1/4 cup cider vinegar

1 cup mayonnaise

DIRECTIONS

Finely chop the shredded cabbage and combine with carrots. In a small bowl, mix

together mayonnaise, sugar and vinegar. Whisk until combined. Pour over the cabbage

mixture and toss to coat. Let sit for a few hours, or overnight, to meld flavors.

garden pancakes

INGREDIENTS

1 medium zucchini, shredded

1 carrot, shredded

1 yellow squash, shredded

1/2 small onion, shredded

1/4 almond flour (or pancake mix)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 cup water

4 scallions, chopped finely

DIRECTIONS

Pulse in food processor until blended, adding only enough water to make mixture moist

but not runny. Spray griddle with cooking spray and heat to medium-high. Using an ice

cream scoop, drop batter onto griddle and spread out with a fork. Serve with hot apple

sauce topping.

SIDE DISHES 43

grandma's homestyle mac and cheese

INGREDIENTS

16 ounces elbow macaroni, cooked

1 tablespoons extra virgin olive oil


1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

3 cups sharp cheddar cheese, shredded

2 cups Gruyere cheese, shredded

1 cup Fontina cheese, shredded

Salt and pepper to taste

1 1/2 cups panko crumbs

4 tablespoons butter, melted

1/2 cup Parmesan cheese, shredded

1/4 teaspoon smoked paprika

DIRECTIONS

Preheat oven to 350°F. Lightly grease a 9x13 baking dish and set aside. Cook the

pasta one minute shy of al dente according to the package instructions. Remove from

heat, drain, and place in a large bowl. Drizzle with olive oil and stir to coat pasta.

To make the cheese sauce, melt butter in a large pot. Whisk in flour and cook over

medium heat until bubbly and golden (about 1 minute). Gradually whisk in the milk and

heavy cream until nice and smooth. Continue whisking until you see bubbles on the

surface and then continue cooking/whisking for 2 minutes. Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of

cheese and whisk until creamy and smooth. Sauce should be nice and thick. Stir in

pasta until coated with cheese sauce. Pour half of the mixture into the prepared baking

dish. Top with remaining 2 cups of cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan, melted butter and paprika. Sprinkle

over the top and bake until bubbly and golden brown, about 30 minutes.


grilled sweet potatoes

INGREDIENTS

3 sweet potatoes, cut into wedges

1/4 cup canola oil

Kosher salt

Freshly ground pepper

1/4 cup maple syrup

Pinch of cayenne pepper

DIRECTIONS

Heat grill to medium-high heat. Place the wedges in a large bowl and drizzle with oil.

Season with salt and pepper and toss to combine. Place on the grill, cooking on all

sides until cooked through, about 10 minutes total. In a small bowl, stir cayenne into

maple syrup. Remove potatoes from grill and brush with maple glaze. Season with salt

and pepper, to taste, before serving.

loaded baked potato mashed potatoes

INGREDIENTS

5–6 large russet potatoes, cubed

1 stick butter, cubed

1 cup half and half

1/2 cup sour cream

1/2 cup crumbled bacon

1 cup sharp cheddar, diced

3 tablespoons fresh chives

Salt and pepper

DIRECTIONS

Boil potatoes until fork tender. Drain and return to pan. Add butter, sour cream, and

half and half. Mash potatoes over medium heat until combined. Season with salt and

pepper. Right before serving, gently fold in bacon, cheese cubes, and chives.

SIDE DISHES 45

lone star baked beans

INGREDIENTS

1 lb. dried white navy beans

6 ounces bacon, in small pieces

1 large chopped onion

1 red pepper, chopped

1 green pepper, chopped

1 smoked pork chop, in pieces

1 (28-ounce) can tomatoes, drained

3/4 cup brown sugar

1/4 cup honey

1/4 cup molasses

1 tablespoons Worcestershire sauce

1 teaspoon dry mustard

Salt to taste

2 apples, peeled and cut in cubes

1 cup ketchup

DIRECTIONS

Soak beans overnight. Drain and cook on stove until beans are tender, not mushy.

(About 45 minutes). Preheat oven to 350°F. Place bacon in ovenproof pan. Cook

over low heat on stove. Add all ingredients, except apples. Bake in oven for 2 hours,

covered. Then add apples; bake, uncovered, for another 2 hours. Serves 6–8 people.

lovin' spoonful brussels sprouts

INGREDIENTS

4 strips thick-cut bacon, chopped


1 lb. Brussels sprouts, halved

Salt and pepper

DIRECTIONS

Cook bacon, butter, and Brussels sprouts over medium-high heat until bacon is crispy

and Brussels sprouts are tender. Season with salt and pepper.

SIDE DISHES 46

mexican rice

INGREDIENTS


1 cup uncooked long-grain rice

1/2 teaspoon garlic powder

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

1/2 teaspoon ground cumin

DIRECTIONS

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly,

until puffed and golden. While rice is cooking, sprinkle with garlic powder and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a

boil. Reduce heat to low, cover and simmer for 20–25 minutes. Fluff with a fork. Makes

4 servings.

sweet chili edamame

INGREDIENTS

1/2 lb. edamame, in pods

Vegetable oil

Salt and pepper

2 teaspoons minced garlic

1/4 cup sweet Thai chili

DIRECTIONS

Heat a drizzle of oil in a large frying pan and sauté garlic until fragrant. Add in edamame

pods and sweet Thai chili. Toss to coat. Cook until bubbly and sauce starts to thicken.

Season with salt and pepper. Serve immediately.

SIDE DISHES 47

Chicken

Amber's Italian Crock Pot Chicken

Baked Chicken

Chicken Enchiladas

Chicken in Herb Sauce

Chicken Pot Pie

Hawaiian Haystacks

Lime Buttered Chicken

Slow Cooker Bacon Kalua Chicken

Stove Top Chicken Bake

Teriyaki Chicken

49

amber's italian Crock-Pot chicken

INGREDIENTS

4–6 boneless skinless chicken breasts (or

10–12 chicken tenders)

1 can cream of chicken soup

8 ounces packaged cream cheese, soft

1 packet Good Seasons Italian

dressing mix

Cooked rice

Shredded cheddar cheese (optional)

DIRECTIONS

Combine soup, cream cheese, and dressing mix. Pour over chicken in crock pot and

cook on high for 4-5 hours. Serve over rice. Optional: Place rice in Pyrex dish (sprayed

with cooking spray) and top with chicken, extra sauce from crock pot, and cheddar

cheese. Bake in oven at 350°F until cheese melts, approximately 10 minutes

baked chicken

INGREDIENTS

3 ounces package chipped beef

16 slices bacon

2 cups sour cream

2 cans cream of mushroom soup

8 chicken breasts, halved, boned, skinned

DIRECTIONS

Put chipped beef in 9x13 inch casserole. Roll strip of bacon around each breast

half. Fasten with toothpick. Layer over chipped beef. Cover with sour cream and

concentrated soups. Cover. Refrigerate overnight. Next day, bake at 250°F for 3-4

hours. Makes 8 servings.


chicken enchiladas

INGREDIENTS

1 can cream of mushroom soup


1 (12-ounce) bottle mild green chili salsa

1 1/4 cups milk

3 cups cooked diced chicken

1/8 cup green chilies

1/4 lb. cheddar cheese

6 flour tortillas

1/2 medium onion

DIRECTIONS

Preheat oven to 350°F. Grease 9x13 roasting pan. Mix all ingredients together except

chicken, green chilies, and cheese. Fill tortillas with sauce, chicken, green chilies and

cheese. Fold into enchiladas and set in pan. Pour remaining sauce on top. Sprinkle with

cheese. Bake for 20 minutes or until hot and bubbly.

CHICKEN in herb sauce

INGREDIENTS

1 1/4 lbs. boneless chicken breasts

1/2 cup milk

1 (10.5- ounce) can Campbell’s cream of

chicken with herbs soup

DIRECTIONS

Heat a drizzle of oil in a 10-inch skillet over medium-high heat. Add the chicken and

cook for 6 minutes or until browned on both sides. Stir the soup and milk in the skillet

and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the

chicken is cooked through. Season with salt and pepper.

CHICKEN 51

chicken pot pie

INGREDIENTS

Pie dough for a two-crust pie

2 tablespoons oil

1 medium onion, chopped

2 tablespoons plus 1 teaspoon flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons low sodium chicken

bouillon granules

1/2 teaspoon dried thyme leaves

1 cup skim milk

2 cups cooked potatoes, cubed

2 cups cooked chicken breast, cubed

1 cup cooked carrots

3/4 cup frozen corn

3/4 cup frozen peas

1 tablespoons minced onion

1 teaspoon dried parsley

DIRECTIONS

Preheat to 375°F. Prepare 9" glass pan with first pie crust. In 2-quart saucepan, heat

oil over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in

flour, salt and pepper until well blended. Mix bouillon granules with milk and gradually

stir into flour mixture, cooking and stirring until bubbly and thickened. Add thyme

leaves, chicken and veggies. Remove from heat.

Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute.

Cut slits in several places in top crust.

Bake 35 to 45 minutes or until crust is golden brown. During last 15 to 20 minutes of

baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5

minutes before serving.


HAWAIIAN HAYSTACKS

INGREDIENTS

1/2 cup butter

3 cups chopped cooked chicken

3/4 cup flour

2 cups chicken stock /broth, plus

additional 4-6 teaspoon chicken bouillon

2 cups half and half

Toppings: pineapple, chow mein noodles,

cheese, olives, green peppers, green

onions, tomatoes, etc.

DIRECTIONS

Melt butter in saucepan, add flour and cook until bubbly. Then add broth, bouillon, half

and half until smooth, thick, bubbly and warm. Then add chicken. If it is too thick, add a

little more chicken broth. Serve over rice with all your favorite haystack toppings.

lime buttered chicken

INGREDIENTS

6 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup of oil

1 lime

1 cube of butter

1/2 teaspoon chives

1/2 teaspoon dill weed

DIRECTIONS

Season chicken with salt and pepper. Brown in oil for approx. 4 minutes on one side

and then simmer on medium heat for about 10 minutes on the other side. Remove from

pan. Squeeze lime juice in the skillet with drippings. Add butter and melt. Stir in chives,

and dill weed. Spoon over the chicken breasts and serve.

CHICKEN 53

slow cooker bacon kalua chicken

INGREDIENTS

4 slices of uncooked bacon

2 lbs. frozen boneless, skinless chicken

1 teaspoon pink sea salt

1 teaspoon liquid smoke

thighs

DIRECTIONS

Line the bottom of your slow cooker with the bacon. It should fit nicely in the bottom

and if necessary up the sides of the slow cooker. Place chicken thighs on top of the

bacon. Sprinkle sea salt and liquid smoke on top of the chicken.

Cover and cook on LOW for 6-8 hours, or until chicken is tender and easy to shred. (If

you are using chicken that is not frozen it will take about 2 hours less…so a total of 4–6

hours). Remove the lid and shred with 2 forks or with a hand mixer or a stand mixer. (I

just used my little hand mixer and it shredded it up in about 20 seconds!).

Salt and pepper chicken to taste, if needs be. Serve chicken as is or with some bbq

sauce. (We made ours into sandwiches on freshly baked rolls).

Makes 6 servings


stove top chicken bake

INGREDIENTS

1 package Stove Top for chicken

1 1/2 lbs. boneless chicken, cut in 1"

pieces


1/3 cup sour cream

1 bag frozen mixed vegetables, thawed

and drained

DIRECTIONS

Prepare stuffing and set aside. Mix all other ingredients, including stuffing. Bake for 30

minutes at 400°F until chicken is cooked through.

teriyaki chicken

INGREDIENTS

2 lbs. boneless, skinless chicken breasts

1 cup soy sauce

1/2 cup brown sugar

Salt and pepper

DIRECTIONS

Heat a drizzle of oil in a large frying pan over medium-high heat. Sear chicken on both

sides, until no longer pink (about 5 minutes each side, depending on thickness). In a

small bowl, mix soy sauce and sugar together. Carefully add mixture to the pan and

bringing to a boil. Stir until the sauce has reduced. Serve with rice.

CHICKEN 55

meat & FISH

Brazilian Beef Stroganoff

Broiled Steak

Burritos

Carne Asada Tacos

Crock-Pot Pork Chops & Gravy

Doyle Fondue

Easy Beef and Broccoli

Fajitas

Hot Dogs for a King

Korean Style Meatballs

Mustard Ham Pretzel Roll Sliders

Saucy Pepper Steak

Sjoblom's French Dips

Sloppy Joes

Suya Beef Skewers

Val's Baked Salmon

Vegetable Swiss Steak

57

brazilian beef strogranoff

INGREDIENTS

5 teaspoon olive oil

1 1/2 lbs. top sirloin steak cubed or cut

into thin, short strips

16 ounces white button mushrooms sliced

1 small onion chopped

3 tablespoons tomato paste

3 tablespoons ketchup

2 large cloves garlic diced


2 cups heavy whipping cream (or media

cream table cream)

Salt and Pepper

DIRECTIONS

Pre-heat a large skillet or a Dutch oven over medium heat. Lightly season the meat

with salt and pepper. Pour three teaspoons of olive oil into the heated pan and begin

browning the meat. Do not sear. Lightly brown, about 1–2 minutes per side. If using

a Dutch oven, brown the meat in batches to prevent crowding. Transfer the browned

meat into a bowl and reserve. Add two more teaspoons of olive oil to the pan, then add

the onion and garlic. Stir and sauté, trying to deglaze the pan as much as possible.

Cook just until lightly softened and aromatic.

Add the ketchup and the tomato paste and stir to distribute. Then add the browned

meat, the Worcestershire sauce, and mushrooms. Stir to coat evenly. Add the heavy

cream. Season with salt and pepper to taste. Then cook for an additional 10–15 minutes

to heat the cream through, slightly reduce and thickened, and to allow the sauce to

take on a rich, rust color.

NOTE: Brazilian stroganoff is traditionally served with matchstick fries and Brazilian

white rice. Shoestring fries will work as well.

58

broiled steak

INGREDIENTS

Your favorite steak, room temp

Salt and Pepper

DIRECTIONS

Pat meat dry with paper towel. Preheat cast iron skillet in oven on broil (15–20 minutes)

with rack 6" from top. Rub steaks with olive oil, salt and pepper. CAREFULLY lay steaks

on skillet. Sear each side for 3 minutes, turning with tongs—not a fork! Set oven to 500°F

and cook to preferred doneness * , turning halfway through. ( * see chart at back of chapter)

burritos

INGREDIENTS

1 lb. beans (2–3 cups dry beans)

1 lb. ground turkey or pork

1 lb. ground beef

1 large onion (chopped)

1 lb. Monterey jack cheese (grated)

1 package taco seasoning mix

1/2 large bottle of salsa

1/2 lb cheddar cheese (grated)

1 bunch of cilantro

Flour tortillas

2 cups diced green chiles, drained

DIRECTIONS

Soak beans overnight and cook the next morning. Mash well. Brown meats together

with onions, taco seasoning, and green chiles. Stir in grated cheeses. Mix well. Spoon

into flour tortillas, fold and wrap in aluminum foil. Bake at 350°F for 20 minutes or

microwave on high for 45 seconds. Can also be frozen. Bake at 350°F for 45 minutes

or microwave on high for 2–3 minutes.

MEAT & FISH 59

carne asada tacos

INGREDIENTS

1 1/2 - 2 lbs. of flank steak

1/3 cup vinegar

1/2 cup soy sauce

1/2 cup olive oil

Relish:

1 sweet yellow onion diced

1 handful of cilantro

2–3 limes juiced

1 teaspoon cumin

1–2 teaspoon black pepper

1 teaspoon salt

1 teaspoon garlic powder


1 teaspoon onion powder

Toppings:

Corn tortillas

Cotija cheese

Guacamole

Salsa

1 1/2 teaspoon oregano

2 limes, juiced

4–5 cloves garlic minced

DIRECTIONS

In a gallon size Ziploc bag, combine all marinade ingredients with flank steak and mix

really well. Let marinate for at least 6 hours – overnight if you can. Grill steak until

desired degree of doneness. LET SIT FOR AT LEAST 5-20 MINUTES! Once the meat

has cooled, slice ACROSS grain into small chunks. Dice onion into small pieces. Clean

and chop cilantro. I use some stems (not many) because they have great flavor. Add

lime juice and stir. I let it sit for a few hours to marinate the flavors. It is delicious –

especially on Carne Asada Tacos! Cook tortillas (dry) in a hot pan for 45–60 seconds

on each side. You want them soft and pliable. Add meat, cheese, salsa, onion and top

with guacamole. You will LOVE these tacos.


crock-pot pork chops & gravy

INGREDIENTS

4 bone-in pork chops

1 ounces packet onion soup mix

1 (14-ounce) can low sodium chicken broth

1 (10.5-ounce) can cream of chicken soup,

1 ounces packet dry pork gravy mix

1 teaspoon garlic powder

3 tablespoons cornstarch

3 tablespoons cold water

low sodium

DIRECTIONS

In a 5–6-quart oval slow cooker, combine onion soup mix, chicken broth, cream of

chicken soup and pork gravy mix. Whisk together until combined. Season both sides

of the chops with a little bit of garlic powder. Place pork chops into the slow cooker. Do

your best to spread them out and cover with the gravy mixture. Cover and cook on low

about 4-6 hours. Just before the pork chops are done—whisk together the corn starch

and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in

the slow cooker and stir gently. Cover and switch the slow cooker to high and cook for

another 30 minutes (until gravy has thickened.) Serve with mashed potatoes, rice,

a salad, steamed broccoli or mixed vegetables.

NOTE: This is one of those fix-it and forget it type crock pot recipes. It helps to have a

digital Crock-Pot these days. You can cook it for a certain amount of time so and then

it will automatically go to a keep-warm setting. I like the bone-in pork chops for this

recipe. I find that it really gives this dish a lot of flavor but if you prefer boneless you

can certainly do that. But I definitely do not recommend a thin cut pork chop. Just be

careful when taking them out when they are finished cooking. The meat will be very

tender so I like to scoop them out with a spatula.

MEAT & FISH 61

doyle fondue

INGREDIENTS

4 (8-ounce) packages cream cheese

2 tablespoons dry mustard

1 1/3 cups milk (or more if needed)

4 (1/2-ounce) jars of sliced dried beef

Green onions, optional

DIRECTIONS

Chop dried beef. Heat the ingredients without boiling. Keep warm in a fondue pot (or

Crock-Pot). Serve with French bread cut into 1-inch chunks.

Easy beef and broccoli

INGREDIENTS

3 tablespoons cornstarch, divided

1 lb. flank steak, cut into 1-inch pieces

1/2 cup low sodium soy sauce

3 tablespoons packed light brown sugar

1 tablespoon minced garlic

2 teaspoons grated fresh ginger

2 tablespoons vegetable oil, divided

4 cups small broccoli florets

1/2 cup sliced white onions

DIRECTIONS

In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water.

Add beef and toss to combine. In a small bowl, whisk together remaining cornstarch

with soy sauce, brown sugar, garlic, and ginger. Set aside. Heat 1 tablespoon of oil in

a large nonstick pan over medium heat until hot. Add beef. Cook, stirring constantly,

until almost cooked through. Transfer beef to a plate and set aside. Add remaining oil,

broccoli, and onion to the pan. Cook, stirring occasionally, until tender. Return beef and

sauce mixture. Bring to a boil and cook, stirring, until the sauce thickens slightly.


fajitas (beef or chicken)

INGREDIENTS

1 lb. beef or boneless chicken, or

combination, sliced

1/4 cup fresh lemon juice

2 large garlic cloves, minced

1 green onion, sliced


1 teaspoon pepper

1/2 teaspoon sugar

1/2 teaspoon dried thyme

1/2 teaspoon salt

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 medium yellow bell pepper, sliced

1 medium red onion, sliced

1 tablespoon salad oil

Flour tortillas

Shredded lettuce

Shredded cheese

Salsa, if desired

Sour cream and/or guacamole, if desired

DIRECTIONS

Toss meat/chicken strips with lemon juice and the next 8 ingredients. Cover and

refrigerate 1 or more hours, stirring occasionally. Heat salad oil in skillet, sauté peppers

and onion until tender.

Spray broiler pan with vegetable spray and place meat/chicken slices on it. Broil for

about 5 minutes until cooked. Beef can be slightly rare. Gently mix vegetables and

meat/chicken together. Serve on warm flour tortillas with lettuce, cheese, salsa and/or

guacamole.

MEAT & FISH 63

hot dogs for a king

INGREDIENTS

1 package hot dogs

Ketchup

Mustard

Onion, chopped small

2 cups mashed potatoes

2 cups cheddar cheese shredded

DIRECTIONS

Preheat oven to 350F. Split hot dogs lengthwise but do not cut all the way through.

Fold open cut hot dog and brush with ketchup and mustard. Place on baking sheet. In

a medium bowl, combine onion and mashed potatoes. Spoon evenly on hot dogs, then

top with cheese. Bake for 20–25 minutes or until hot. Kids love these, too!

korean-style meatballs

INGREDIENTS

1 lb. lean ground beef

1 green onion, finely chopped

1/4 cup Panko bread crumbs

1 teaspoon fresh ginger, minced

1/2 Korean BBQ sauce

Sesame seeds

DIRECTIONS

Preheat oven to 350°F. In a large bowl, combine ingredients with 2 tablespoons

BBQ sauce. Season with salt and pepper. Form into 1 1/2-inch meatballs; place on a

baking sheet. Bake meatballs on middle rack until browned and cooked through, 14–16

minutes. Toss with remaining sauce. Garnish with sesame seeds and serve over rice.


mustard ham pretzel roll sliders

INGREDIENTS

24 pretzel rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 Miracle Whip

3–4 thinly sliced crispy apples

Poppy seed sauce:

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons yellow mustard

1 stick butter, melted

1 tablespoon minced onion

1/2 teaspoon Worcestershire sauce

DIRECTIONS

Preheat oven to 350°F. Assemble sandwiches and place closely together in a large

baking dish or heavy cookie sheet. In a medium bowl, whisk together all of the poppy

seed sauce ingredients. Pour evenly over the sandwiches. Let sit for 10 minutes, or

until butter sets slightly.

Cover with foil and bake for 12–15 minutes or until the cheese is melted. Uncover and

cook for 2 additional minutes. Serve warm.

**Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

MEAT & FISH 65

saucy pepper steak

INGREDIENTS

1 each, green, red, and yellow pepper

1 small onion

1 lb. well-trimmed boneless beef sirloin

steak cut into strips

1 garlic clove (minced)


3 tablespoons lite soy sauce

1 1/2 cups BBQ sauce

DIRECTIONS

Cut peppers and onion into strips. Cook 6–8 minutes until crisp/tender. Transfer to

a bowl. Cover to keep warm. Cook meat, garlic, black pepper for 3 minutes. Add soy

sauce, cook until meat is done, add BBQ sauce. Stir in pepper and onion. Stir in fresh

pineapple. Serve over brown rice.

sjoblom's french dips

INGREDIENTS

3 lbs. cross rib, rump or eye-of-round beef

roast

1 (10.75-ounce) can beef consommé

1 1/2 cups water

1 packet Good Seasons Italian dressing

1 au jus gravy packet

Swiss cheese

Crusty bread/panini or hoagie rolls

DIRECTIONS

Place roast in a Crock-Pot. Whisk ingredients together and pour over roast. Cook on

high in the Crock-Pot for 6-8 hours, or until you can shed it easily with a fork. Place

shredded meat on a hoagie roll and top with Swiss cheese. Broil sandwiches open face

until cheese is melted and rolls are browned. Serve with strained au jus mixture.


sloppy joes

INGREDIENTS

1 lb. hamburger

1 can chicken gumbo

Ketchup

Buns

DIRECTIONS

Brown meat. Rinse and add chicken gumbo with as much ketchup as needed (to taste).

Cook until sauce isn’t runny. Spoon onto hamburger buns.

suya beef skewers

INGREDIENTS

1/2 cup unsalted roasted peanuts

1 tablespoon black pepper

1 tablespoon garlic powder

1/4 cup canola oil

1 tablespoon onion powder

1 1/2 lbs. boneless beef short ribs

1 tablespoon chili powder

12 large wooden skewers

2 teaspoons ground ginger

1/2 lemon

1 tablespoon kosher salt

Serve with sliced red onion, tomato, and

cucumber

DIRECTIONS

Thinly slice beef lengthwise. Pulse peanuts in a food processor until finely chopped. Add

spices; pulse to combine. With processor running, gradually add oil until a thick paste

forms. Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover

and refrigerate at least 6 hours or up to overnight. Preheat a grill to medium-high (about

450°F) and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil,

and season lightly with salt. Grill, until lightly charred and nearly cooked through, 3–5

minutes. Transfer to a platter; squeeze lemon half over skewers.

MEAT & FISH 67

Val's baked salmon

INGREDIENTS

Salmon filet

Lemon juice

Tarragon

Ranch dressing

DIRECTIONS

Preheat oven to 350°F. Wash salmon filet rubbing off any scales. Pat dry then wash

with lemon juice. Place in large enough baking dish, skin down. Smear with olive oil and

sprinkle with salt, pepper, and tarragon to taste. Cover with ranch dressing – bottled or

powdered. Cover and bake until milky pink (about 40 minutes).

vegetable swiss steak

INGREDIENTS

2–3 lbs beef round steak

1/4 cup flour

3–4 Ttblespoons oil

3–4 cups partly cooked carrots, sliced

1 onion, chopped

1/2 cup chopped celery

1 lb. can tomatoes

Water

DIRECTIONS

Cut the steak in smaller pieces. Salt, pepper and garlic salt the meat, then flour the

meat. Fry the meat until brown. Add the vegetables in a large baking pan to the meat.

Add a little water and bake on low heat at 300°F until tender. Add a little water at a

time if needed. (Tomato sauce can be used instead of water). We bake potatoes and

add the vegetable from meat.


broiled steak cooking chart

DONENESS THICKNESS TIMING

Rare (120–130°F) 1"

1.25"

1.5"

1.75"

0–1 minute

2–3 minutes

3–4 minutes

4–5 minutes

Medium (140–150°F) 1"

1.25"

1.5"

1.75"

2–3 minutes

4–5 minutes

5–6 minutes

6–7 minutes

Medium Well (150–160°F) 1"

1.25"

1.5"

1.75"

4–5 minutes

6–7 minutes

7–8 minutes

8–9 minutes

PRO TIP!

Let steaks rest for 5 minutes before serving and do NOT pierce meat when flipping

over or removing from heat.

MEAT & FISH 69

PASTA

Baked Spaghetti

Basic Pasta Dough

Becky Higgins' Garlic Chicken Farfalle

Dutch Oven Lasagna

Lick the Spoon Fettuccine Alfredo

Pasta with Mushrooms and Prosciutto

71

baked spaghetti

INGREDIENTS

8 ounces spaghetti noodles


1 jar pasta sauce

1 cup Mozzarella cheese

3/4 cup Parmesan cheese

DIRECTIONS

Heat oven to 400°F. Cook spaghetti. Drain and mix with butter. Spray 9x13 pan. Add

noodles, spread cottage cheese over noodles. Add Parmesan cheese. Heat pasta

sauce and put over noodles (add meat here if desired). Cover with mozzarella cheese.

Bake for 45 minutes or until cheese is melted and bubbly.

basic pasta dough

INGREDIENTS

1 cup 00 or all-purpose flour

1 large egg, slightly beaten

1 teaspoon salt

2 tablespoons water

DIRECTIONS

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the

slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1–2

tablespoons water. On a lightly floured surface, knead dough for about 3–4 minutes.

With a pasta machine or by hand roll dough out to desired thinness. Use machine or

knife to cut into strips of desired width. Cook in salted, boiling water until al dente

(about 2 minutes).


becky higgins' garlic chicken farfalle

INGREDIENTS

16 ounces Farfalle pasta

1 cup heavy whipping cream

3–4 chicken breasts (boneless, skinless)

2–3 cloves garlic, crushed OR garlic salt

(I do a spoonful of crushed garlic)

1 tablespoon pepper

1/2 cup butter

1 lb. bacon, cooked and crumbled

12 ounces Lawry’s mesquite marinade

with lime juice

DIRECTIONS

Crock-Pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken

out of the juices, allow to cool a little bit, and shred (I pull it apart). Set aside.

About a half-hour before serving, boil the pasta. In a small saucepan, melt butter,

add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk

together on low heat for 3–4 minutes.

In a large bowl, pour over cooked, drained pasta, and chicken and stir through. Sprinkle

a little bit more shredded Parmesan cheese on top.

PASTA 73

dutch oven lasagna

INGREDIENTS

1 lb. ground beef

2 jars of your favorite spaghetti sauce

1 package oven ready lasagna noodles

1 big tub of ricotta cheese

2 eggs

2 tablespoons parsley

1/2 cup Parmesan cheese

1 lb. grated mozzarella

DIRECTIONS

Brown beef with onion and minced garlic. Drain off fat. Line your Dutch oven with

foil and/or spray it. I put a little meat sauce on the bottom, a layer of noodles, ricotta

mixture, mozzarella, noodles, meat. Repeat. Mozzarella on top. I think we usually do 14

coals top and bottom for 30–45 minutes, rotating the lid and base every 15 minutes.

lick the spoon fettuccine alfredo

INGREDIENTS

8 ounces dried fettuccine


1 cup whipping cream

1/8 teaspoon pepper

1/2 cup grated Parmesan

Lawry's seasoning, optional

1/2 teaspoon salt

DIRECTIONS

I usually salt, pepper, and cook chicken first all in the same pan, remove it when cooked

and make the sauce, it's a fast meal. Always great with some broccoli, too.


pasta with mushrooms and prosciutto

INGREDIENTS

1/4 cup plus 2 tablespoons olive oil

2 ounces thinly sliced prosciutto

1 lb. mixed mushrooms (such as

chanterelles, maitake, oyster, crimini,

and/or shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

Kosher salt, freshly ground pepper

1 cup chicken stock or low-sodium

chicken broth

12 ounces pappardelle or fettuccine

1/3 cup heavy cream


1 teaspoon thyme leaves

DIRECTIONS

Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto

in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer

to paper towels to drain. Heat remaining 2 tablespoons oil in same pot over high. Cook

mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to

medium-low. Add shallots and 1 teaspoon. thyme, season with salt and pepper, and cook,

stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and

reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom

of pot, 5–7 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring

occasionally, until very al dente, about 3 minutes less than package directions. Using

tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble

half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing

constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add

cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove

from heat, add butter, and toss to combine. Taste and season with salt if needed. Divide

pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season

with pepper.

PASTA 75

SWEET THINGS

Black Bottom Cupcakes

Éclair Cake

Eskimo Cookies

Hobgoblin Cookies

Justin's Brownies

Lemon Rhubarb Pie

Quick Raisin Filled Cookies

Soft Sugar Cookies

Waffle-Iron Brownies

77

black bottom cupcakes

INGREDIENTS

1 cup sugar

1 egg

1/2 cup oil

1 tablespoon vinegar

1 teaspoon vanilla

1 cup water

1 1/2 cups flour

1 teaspoon soda

1/4 cup cocoa

1/4 teaspoon salt


1/3 cup sugar

1 egg

1 cup chocolate chips

1/8 teaspoon salt

1 cup coconut

DIRECTIONS

Preheat oven to 350°F. Beat together 1 cup sugar, egg, oil, vinegar, vanilla, and water.

Add dry ingredients. Mix together. Fill muffin tins 1/3 full. In a small bowl, combine

remaining ingredients. Add a heaping teaspoon to muffin tins. Bake for 25 minutes.


Éclair cake

INGREDIENTS

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 large eggs

8 ounces cream cheese, softened

5.1 ounces box vanilla instant pudding

3 cups milk

1 (8-ounce) container cool whip

DIRECTIONS

Preheat oven to 400°F. Lightly grease a 9x13 glass baking pan.

For the éclair crust: In a medium saucepan, melt butter in water and bring to a boil.

Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before

adding another egg. Spread mixture into pan, covering the bottom and sides evenly.

Mixture will be very wet. *If the sides of your pan are too greased you won't be able to

get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30–40 minutes or until golden brown (Mine only took 25 minutes.) You may

want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!

Remove from oven and let cool (don't touch or push bubbles down).

For the filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla

pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge

until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add

pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the

crust is completely cooled, pour filling in. Top with layer of cool whip however thick you

want it. Serve with a drizzle of chocolate syrup.

SWEET THINGS 79

eskimo cookies

INGREDIENTS

1 1/2 sticks butter – softened

3/4 cup sugar

1/2 teaspoon vanilla

1 tablespoon water

3 tablespoon cocoa

2 cups oatmeal

DIRECTIONS

Mix together and chill in the fridge for 2 hours. Roll in powdered sugar.

hobgoblin cookies

INGREDIENTS

1/2 cup butter

1/2 cup shortening

1 cup powdered sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon cream of tarter

1/2 teaspoon soda

1/2 teaspoon vanilla

2 cups flour

DIRECTIONS

Roll into ball, then into either flour or powdered sugar. Put on ungreased cookie sheet.

Flatten with the bottom of a glass. Bake 5 to 8 minutes at 350°F. (Makes 3 dozen.

Frost with buttercream frosting flavored with almond extract or vanilla. Although we

call them Hobgoblins, they are traditionally used at Christmas time in our family. A very

tender cookie that melts in your mouth.


Justin's Brownies

INGREDIENTS

1 cup butter, melted

2 cups sugar

1/2 cup cocoa

2 tablespoons Karo syrup

1 teaspoon vanilla

4 eggs

2 cups flour

1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350°F. Cream together butter, sugar, cocoa and Karo syrup. Stir in

vanilla. Add eggs one at a time. Add flour and salt. Mix well. Bake in a greased 9x13

dish for 30–35 minutes.

Lemon rhubarb pie

INGREDIENTS

3 cups diced rhubarb

1 cup sugar

1 tablespoons flour

1 egg

3/4 teaspoon lemon rind

1 teaspoon lemon juice

1/2 cup water

1 double pie crust

DIRECTIONS

Preheat oven to 350°F. Mix sugar and flour together. Stir in egg, lemon rind, lemon

juice and water. Cook over medium heat until thick. Fill pie shell with diced rhubarb. Top

with mixture cover with pie crust. Bake for 45–50 minutes.

SWEET THINGS 81

Raisin filled cookies

INGREDIENTS

2 cups raisins

3/4 cup sugar

1/2 teaspoon cloves

Cornstarch, mixed with a little water

Walnuts

1 cup shortening

2 eggs

1/2 cup water

1/2 teaspoon salt

2 cup brown sugar

1 teaspoon vanilla

4 cups flour

1 teaspoon soda

1/4 teaspoon cinnamon

DIRECTIONS

Preheat oven to 375°F. Prepare the filling first by putting 2 cups of raisins in a

saucepan and adding enough water to not quite cover them. Add 3/4 cup sugar and 1/2

teaspoon cloves. Add cornstarch. Bring to a boil. Walnuts can be added if desired.

Cream together the shortening and sugar; beat until fluffy. Add eggs and vanilla;

continue beating. Measure and add the dry ingredients and water. Mix well. This should

be the maximum amount of flour needed. The dough should be fairly soft.

Drop dough by tablespoon onto an ungreased cookie sheet. Flatten slightly with

fingers. Place a teaspoon of raisin mixture into the center of each bit of dough, then top

the raisin mixture with another teaspoon of dough. Bake about 10 minutes.


soft sugar cookies

INGREDIENTS

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup sour cream

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

DIRECTIONS

Preheat oven to 350°F. Beat together shortening, sugar, and egg. Add in sour cream.

Mix in dry ingredients. Stir in vanilla. Cover and chill 1 hour. Roll out and cut out shapes

any season and reason. Bake for 7–10 minutes. Cool and frost.

waffle iron brownies

INGREDIENTS

1 package Krusteaz brownies or GF

brownie mix

4 eggs

1 cup coconut oil

DIRECTIONS

Mix together and waffle.

SWEET THINGS 83

beverages

Crock-Pot Hot Cocoa

Nada Coladas (Piñadas)

Party Punch

85

Crock--Pot hot cocoa

INGREDIENTS

1 1/2 cups semi-sweet chocolate chips (I

prefer Ghiradelli)

1/4 cup cocoa powder

1/2 cup sugar

1 teaspoon vanilla extract

1 cup heavy cream

6 cups whole milk

Mini marshmallows, for garnish

DIRECTIONS

Combine all ingredients except marshmallows in a slow cooker and stir to combine.

Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW.

Ten minutes before serving, add marshmallows and let them get melty. Garnish with

more mini marshmallows, if desired. We love this for family Christmas parties.

nada coladas (piñadas)

INGREDIENTS

1 cup pineapple chunks (fresh or frozen

taste better)

1 cup pineapple juice

1 can coconut cream

Ice

1/2 cup sweetened condensed milk

DIRECTIONS

Combine all of the ingredients in a blender and blend to your desired consistency.

Serve immediately.


party punch

INGREDIENTS

2 1/2 cups white sugar

6 cups water

2 (3 ounce) packages strawberry Jell-O

2/3 cup lemon juice

1 quart orange juice

2 (2 liter) bottles Sprite

1 (46 fluid ounce) can pineapple juice

DIRECTIONS

Bring the sugar, water, and strawberry Jell-O to a boil in a large saucepan; boil for 3

minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2

separate containers and freeze.

Combine the contents of 1 container with 1 bottle of Sprite in a punch bowl; stir until

slushy. Repeat with remaining portions as needed.

BEVERAGES 87

FUN STUFF

Clay Dough

Finger Paint

Modeling Clay

89

clay dough

INGREDIENTS

Food coloring

3 tablespoons salad oil

1 3/4 cups boiling water

1/2 cup salt

1 tablespoon alum (this ingredient should

be available at the drugstore)

2 1/2 cups flour

DIRECTIONS

Add food coloring and salad oil to boiling water. Combine flour, salt and alum. Pour

liquid over dry ingredients; mix together. Cool until clay dough can be handled

comfortably; knead until smooth. Store in plastic bag.

finger paint

INGREDIENTS

1 cup flour

6 cups cold water

1 cup sugar

DIRECTIONS

Mix flour and sugar; stir will. Add water. Cook on low heat, stirring constantly until

thick. Add food coloring.


finger paint

INGREDIENTS

1 quart boiling water

1 cup cornstarch

1 cup soap flakes (Ivory brand)

Food coloring

DIRECTIONS

Mix all ingredients together, boil until thick. Add poster paint or food coloring.

modeling clay

INGREDIENTS

1 cup salt

1 cup boiling water

2 cups flour

2 tablespoons cornstarch

Food coloring

DIRECTIONS

Mix salt, boiling water and food coloring together; stir until salt is dissolved. Sift flour

and cornstarch. Gradually add water mixture to dry ingredients. Mix well. Knead until

smooth. If mixture is too soft, add flour to desired consistency.

FUN STUFF 91

2021 North Shore 8th Ward Relief Society Cookbook

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