Sunday, May 16, 2010

Cheese Polenta

Submitted by: Adrienne Jacobs
From the cookbook Quick Vegetarian Pleasures

2 c. milk
2 c. water
1/4 tsp. nutmeg
1/2 tsp. salt
1 1/4 c. cornmeal
2 Tbsp. cold butter, cut into bits
4 Tbsp. grated Parmesan cheese
1/2 c. grated sharp cheddar cheese
1/2 c. grated Monterey Jack cheese, or Muenster cheese

1. Generously butter a 9 inch pie plate or shallow 1 quart baking dish and set aside. [I used 2 pie plates so they were thinner.]
2. Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes, or until the cornmeal mixture pulls away from the sides of pan.
3. Remove the pan from the heat. Whisk in 1 1/2 Tbsp. of the butter and 2 Tbsp. of the Parmesan cheese.
4. With a rubber spatula, spread half the polenta mixture in the prepared pie plate or baking dish, then top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 Tbsp. Parmsan cheese and dot with the remaining 1/2 Tbsp. of butter.
5. Let the polenta sit at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to 400 degrees. Bake uncovered 30 minutes, or until golden brown and bubbly.

[This is delicious with pesto and pine nuts or red sauce.]

Wednesday, April 21, 2010

Chocolate Marshmallow Cake

Submitted by: Alisa Chytraus
Click here for the recipe and remember that anything Alisa swears by is REALLY good.

Monday, March 29, 2010

Black Bean Soup

Submitted by: Amanda Slatter

3 Cans Black Beans, drained and rinsed

1 Can Chicken Broth

1 ½ C chunky salsa (I use the fresh salsa from Harmon’s produce area)

1 T ground Cumin

2 t lime juice

1/3 bunch cilantro

Sour Cream

Shredded Cheese

Green onion, cut into ½ inch sections

Blend all but 1 can of black beans. Add blended and whole ingredients and heat. Top with shredded cheese, sour cream and green onions.

Thursday, March 11, 2010

Short Ribs

Submitted by: Alisa Chytraus
From http://www.thecookbookcritic.com/archives/2006/01/saras_secrets_b.html

Prep Time: 30 minutes
Cook Time: about 3 hours
Yield: 4 to 6 servings

5 pounds beef short ribs, OR a 3 to 3 1/2 pound chuck roast, tied with string
Salt and pepper
1 Tbsp vegetable oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 garlic cloves, minced (about 1 Tbsp)
2 Tbsp tomato paste
1 sprig fresh thyme
1 bay leaf
1 bottle (750 ml) red wine
3 1/2 cups chicken broth (two 14.5 oz. cans)
2 Tbsp flour
2 Tbsp softened butter

Pat the roast dry and season on all sides with salt and pepper. Heat the oil in a large, ovenproof roasting pan. Place the roast in the pan and brown on all sides, 8 to 10 minutes. Transfer the roast to a platter or bowl with tongs.

Preheat the oven to 375 degrees. Reduce the heat under the roasting pan to medium; add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes. Transfer the vegetables to the platter with the roast. Add the wine to the roasting pan and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup, about 12 minutes. Add the broth and bring to a boil. Add the roast and vegetables, cover the pan tightly, and place in the oven. Cook until the meat is tender and falls apart when poked with a fork, about 3 hours.

Transfer the roast to a plate with tongs and let stand until cool enough to handle. Strain the broth into a bowl. Discard the solids and return the liquid to the roasting pan. Skim off any fat, bring the liquid to a boil, and reduce to about 1 1/2 cups.

If using ribs: Remove beef from the bones. Pull off and discard excess fat from the ribs. Discard the bones. Reserve the meat on a plate.

If using a roast: Remove the string. Place the roast on a plate until ready to serve.

Knead together the flour and butter in a small bowl. Add a few tablespoons of the reduced broth, stirring to combine. Whisk the butter mixture into the broth in the roasting pan. Bring to a boil and simmer for 5 minutes. Add salt and pepper to taste. Return the beef to the pan and heat through. Serve the meat topped with the sauce.

Lowfat Baked Ziti

Submitted by: Tori Brewer

1 (16 oz. pkg.) ziti or rigatoni pasta
2 (16 oz.) nonfat or lowfat ricotta cheese
1 (16 oz.) nonfat or lowfat cottage cheese
1 (8 oz.) nonfat mozzarella cheese
1 (21 oz.) favorite spaghetti sauce
1 tsp. salt
1/2 tsp. pepper
1 large egg
2 Tbsp. parmesan cheese
2 Tbsp. chopped parsley

Preheat oven to 350. Cook pasta. Mix ricotta cheese, 4 oz. shredded mozzarella cheese, salt, pepper, egg, parmesan cheese, and parsley in bowl. Add 1/2 of spaghetti sauce and mix. In 2 9 x 9 inch baking dishes put some of the remaining sauce in bottom of each dish to coat. Put 1/2 of pasta in each baking dish and then top with 1/2 each of cheese mixture. Pour remaining sauce on top of each dish. Bake at 350 for 30 minutes. Place mozzarella on top of dish and bake another 10 minutes or until cheese is melted. Makes 18 servings. Prep time 1 hour.

If frozen: Cook for 30 minutes at 350 with the lid on and then cook for 15 minutes with the lid off.

Brunch Casserole

Submitted by: Adrienne Jacobs

Makes 12 servings. Assemble and refrigerate this casserole the night before baking.

4 cups cubed, day-old, firm white or French bread, or 1 pkg of hash browns

2 cups (8 oz) shredded cheddar cheese

10 eggs, lightly beaten (Egg Beaters may be used)

2 cups milk

1 tsp. dry mustard

1 tsp. salt

¼ tsp. onion powder

Dash of freshly ground pepper

8 to 10 slices cooked bacon, crumbled

Throw on whatever veggies you like (mushrooms, tomatoes, fresh salsa, peppers, onions, etc.)

Generously butter 9x13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato (or the veggies of your choosing). Cover and chill overnight.

Preheat oven to 325. Bake casserole, uncovered, until set, about 1 hour (Tent with foil if top begins to overbrown.)

This casserole is great for family get-togethers or for Sunday morning as it can cook while you are getting ready for church.

Peking Chicken

Submitted by: Adrienne Jacobs

Sauce for 2 lbs. chicken:

1 c. hoisin sauce (found in Oriental section of the grocery store in glass jar)

¼ c. honey

¼ c. soy sauce

1 Tbsp. grated ginger root

¼ c. rice vinegar

4 garlic cloves

Combine all ingredients in a med. bowl; stir well. Reserve 1 c. of sauce mixture and set aside. Cut chicken diagonally across the grain into thin slices. Add chicken to remaining hoisin sauce. Cover and marinate in fridge for 8 hours.

Coat a large non-stick skillet with cooking spray. Add ½ t. oil. Place over med-high heat until hot. Add chicken and cook for about 5 minutes or until done. Serve in flour tortillas with jasmine rice and sliced green onions. Pour a small amount of reserved hoisin sauce over meat in each tortilla wrap.

Naan Bread

Submitted by: Alisa Chytraus

I combined it until the dough cleaned the sides of the mixer bowl; let it kneed the dough for a few minutes; & then let it rise for 2 hours. I also added some chopped garlic on top & brushed it with butter when it came out. I would add more garlic & an olive oil & butter mixture, it needed a little more flavor!

SERVES 6

Ingredients

Directions

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Tikka Masala

Submitted by: Alisa Chytraus

Marinate:
3-4 chicken breast
3-6 T. Tikka Masala Paste
1/2 cup plain yogurt or 1/2 can coconut milk (I did a mix of both)
Marinate overnight or 4 hours.

Heat 1-2 T. Oil in pan. Add 1/2-1 onion thinly sliced (I add peppers also), sauté. Add marinated chicken, with marinade, to pan & cook to seal. Once sealed, add 1/2 can stewed tomatoes or 1/2 cup fresh tomatoes & 1/2 cup water. I also added some fresh grated Ginger. Simmer for 30 minutes or until cooked through. Add 1/2 can coconut milk or cream.
Top with fresh cilantro, cashews, golden raisins, & or fresh coconut or just eat plain! Serve with Jasmine rice (I like it cooked with cilantro & a squeeze of lime). It usually is served with Basmati, but I love Jasmine & it is more assesible.

BYU Pendulum Court Chicken Calzones

Submitted by: Jacquelynn Sokol

1 loaf 6 -inch Rhodes Frozen bread dough (for the kids I used two rolls- one for the top and one for the bottom)
1 chicken breast
3 oz. frozen spinach (use as much as you like)
1 cup mozzarella cheese
6 green onions (If you have them)
1/3 cup Italian dressing
1/2 Cup ricotta cheese
1/4 cup yellow onion, diced

Thaw bread dough, split in half and roll into 2 7-inch diameter circles. Rise for 2 hours. Marianate chicken in Italian dressing for 2 hours and cut into bite sizes and grill.

For filling: Combine spinach, cheeses, onions. Spread 1/2 of mixture onto 1/2 of circle. Fold over and seal edge. Cut 2 1-inch slits. Bake at 350 degrees for 18-22 min.
Serve with marinara or alfredo.

*When making for lots of people I would just boil and shred the chicken. Also, you can use any amount of the ingredients for the filling (just put in what you like) I put in more Italian dressing into the filling as well.

Chicken Enchilada Soup

Submitted by: Leah Jacobson

1 pound chicken, cut up and cook
1 diced onion sautéed with 1 garlic clove
Add 4 c. chicken broth

Whisk together 2 c. of water with 1 c. Masa flour (found in the Mexican aisle of the grocery store). Whisk til smooth. Add to previous ingredients.

Add:
1 c. water
whole can of enchilada sauce (green or red)
16 oz. Velveeta cut up
1 tsp. salt
1/2 tsp. cumin
1 tsp. chili powder
Add red pepper

Stir until cheese melts. Garnish with cilantro, sour cream, chips.

Curry Chicken

Submitted by: Taryn Richardson

So delicious you'll want to lick your plate!

2 tsp. canola oil

1 tbsp. grated fresh ginger

1 clove garlic, minced

1 1/2 tsp. Thai red curry paste

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1 1/2 cups coconut milk

1 1/2 tbsp. packed brown sugar

1 tbsp. fish sauce (nam-pla)

1/4 tsp. salt


In a small saucepan, heat the oil over medium-high heat. Add the ginger and garlic; cook until fragrant, 30 seconds. Add the curry paste, coriander, and cumin; cook 30 seconds longer. Stir in the coconut milk, brown sugar, fish sauce, and salt. Reduce the heat to medium and cook, stirring often, until the sauce just begins to simmer, 6-8 minutes. Remove from heat.


Makes 6 servings at 1/4 cup each serving.


Notes:

I never simmer it for 6-8 minutes. I just mix in the last few ingredients really well, and then I feel like it's ready to eat. Also, we love the red curry flavor, so when I make it for my family, I usually double or triple the amount of curry we put in the sauce.


I have Trav grill a couple pieces of chicken on the BBQ, then I slice it up into small pieces and put it into the sauce when the sauce is done. Then I serve it over brown rice. But I'm sure any rice will be good with it.

Chicken Enchiladas

Submitted by: Katie Lowder

3 medium to large chicken breasts

Cumin

Jalapeno salt

Chile powder

pepper

1 onion finely chopped

Garlic about 1 TBLS

3 to 4 cans cream of chicken

Milk- about 1 to 1 1/2 Cups. Add a little at a time. It should be thicker rather than runny

Green chile finely chopped to taste

18 Corn tortillas

Cheddar Cheese (sometimes I blend in pepper/jack as well)

Note: This amount makes a casserole dish about 9X13.

Directions:

  1. Pat Chicken Dry with paper towel and season with Mexican spices. Cumin, jalapeno salt, pepper, chile powder.
  2. Heat small amount of oil or Pam in a pan and grill chicken on both sides until fully cooked.
  3. Let rest until cool. Shred chicken or cut into small cubes. Set aside.
  4. In same pan add small amount of oil or butter and grill onion until caramelized.
  5. Add green chile to taste. Cook for about 1 minute.
  6. Add garlic and cook for 30 seconds
  7. Add cans of cream of chicken and milk. Stir well and season with Mexican spices to taste.
  8. Add Chicken and simmer until heated through.
  9. While sauce is cooking, heat oil in pan. Fry corn tortillas for about 10 to 20 seconds on each side or until slightly firm. Cool between paper towels to soak up oil.
  10. Spread small amount of sauce on bottom of casserole dish. Layer 6 corn tortillas flat side by side over the sauce. Pour a couple scoops of sauce and spread over tortillas. Sprinkle with cheese. Repeat 2 more times so there are 3 layers total. You will finish with a good amount of cheese on the top layer. Cook covered in a 375 degree oven for 1 hour. Remove foil and bake another 15 minutes or until golden brown. It may need more time. Do no under cook. Keep baking until golden on top and crisp on the edges. If you freeze this, be sure to unthaw completely before baking. I hope this works frozen. I didn’t have time to test it. Sorry! Enjoy!

Note: If the layers come to the top of the baking dish, don’t use foil. The cheese will stick to it. Just bake uncovered until crisp on edges. About 1 to 1 ½ hours.

Healthy Note: To cut fat and calories use low fat Cream of Chicken, steam the tortillas or grill using Pam, use Pam for onions instead of oil, use skim milk and low fat cheese.

Poppy Seed Chicken and Rice Casserole

Submitted by: Amy Taylor

3-4 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 Tbsp poppy seeds
3/4 cup chopped onion
1 1/3 cup uncooked minute rice
1 cup water
1 roll Ritz crackers
1 cup grated cheese
1/4 cup water or melted butter

Line 9x13 dish with uncooked rice and pour 1 cup water over it. Stir rice and water.
Combine chicken, soups, sour cream, poppy seeds, and onion in a bowl.
Pour soup mixture over rice and top with cheese.
Crush crackers and moisten with water or butter and put on top of casserole.
Bake at 325 for 35 minutes

If freezing, do not bake. Cover with saran wrap and tin foil. When ready to bake,
thaw in refrigerator for 24 hours then bake at 325 for 35 minutes.

Taco Soup

Submitted by: Amy Taylor

Serves 12-18 (I made this before I had Mya, and we ate it for dinner that night and I split the rest into two freezer bags for later. It makes a lot!!!!)

2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can green chilies
1 taco seasoning packet
1 ranch dip packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese and/or cheddar cheese

1. Brown meat with onions in 8 quart stockpot then drain any grease
2. When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
3. Eat now if you are not freezing. Serve with grated cheese, sour cream, tortilla chips, etc.
4. If freezing, let cool completely and pour into freezer bags. Mark bags with date and directions to Reheat to Serve.
5. Let bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

Creamy chicken and pasta

Submitted by: Misty Anderson

3 cups pasta, any shape
1 can cream of chicken soup
1 12-oz can evaporated milk
1/3 cup Parmesan cheese
1 cup shredded Mozzarella cheese
2/3 cups French fried onions
3 cups cooked chopped chicken

Cook pasta in salted water for half the time recommened on pkg. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 45 min at 350 degrees. Uncover and top with more French fried onions. Return to oven for additional 5 min.

Chicken Tortilla Casserole

Submitted by: Misty Anderson

1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped onion
1 4-oz can chopped green chilies
2 cups sour cream
12 corn toritillas
4 cups cooked chopped chicken
1 cup shredded monterrey jack cheese
1 cups shredded cheddar cheese

Combine soups, onion, green chilies and sour cream. Cut tortillas in fourths. Ingreased foil baking pan make the following layers, using half for both layers: tortillas, chicken, cheese, suace. Repeat layers. Cover with foil. Label and freeze.

To serve: Thaw. Bake covered for 60 min at 350 degrees. Uncover. Top with more shredded cheese. Return to oven long enough to melt cheese. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.

Makes 1 9x13 or 2 9x9 pans.

Wild Rice Soup

Submitted by: Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.



Tres Leches Cake

Submitted by: Taryn Richardson

This is the cake we had the March Relief Society dinner. Taryn discovered the recipe on Pioneer Woman's Blog. Click here for the recipe. She has a great tutorial.

Monday, February 15, 2010

Boeuf Bourguignon a la Julia Child

Submitted by : Jacquelynn Sokol

Serves 6- It’s not as scary as the movie makes it look.

· One 6-ounce piece of chunk bacon (just buy prepackaged salt pork- yes it is gross)

· 3 1/2 tablespoons olive oil

· 3 pounds lean stewing beef, cut into 2-inch cubes (the butcher will do this for you if you ask)

· 1 carrot, sliced (I used 2-3 carrots, but I love carrots)

· 1 onion, sliced

· Salt and pepper

· 2 tablespoons flour

· 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) (I used Burgundy and it was great)

· 2 1/2 to 3 1/2 cups brown beef stock

· 1 tablespoon tomato paste

· 2 cloves mashed garlic

· 1/2 teaspoon thyme

· A crumbled bay leaf

· 18 to 24 white onions, small ( you can use frozen onion pearls)

· 3 1/2 tablespoons butter

· Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) – I didn’t use the herb bouquet- I just pulled out the parsley when I was done cooking it.

· 1 pound mushrooms, fresh and quartered

· Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the carrots (could do potatoes here). Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet (or just the herbs).

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. (I served it over Egg Noodles and Potatoes- Next time I will throw in the potatoes with the stew to soak up the flavoring.)

Sunday, January 17, 2010

Fresh Green Bean Parmesan


Submitted by: Adrienne Jacobs

Put 2-3 pounds trimmed, cut fresh green beans in water in large pan and bring to boil. Cover, reduce heat and simmer about 8-10 minutes until they are tender but still a bit crisp. Drain. Plunge in ice water to stop cooking process. Drain beans and set aside.

Saute: 1/3 c. onion in 1/3 c. olive oil until tender

Combine all ingredients in 9 x 13 pan:

Green beans

Onions

1 c. sliced fresh mushrooms

8 oz. can sliced water chestnuts (drained)

1/2 tsp. salt

1/8-1/4 tsp. pepper

1/2 tsp. basil

1 tsp. dried Italian seasoning

Sprinkle with Parmesan cheese. Bake at 350 until heat through (about 20 minutes)

Oriental Green Beans

Submitted by: Alisa Chytraus

3/4 lb. (I just guess) fresh green beans - trimmed & washed

1 T. Butter

1 T. Soy sauce

1 T. Toasted sesame seeds

Cook beans in small amount of water. I add sea salt, but I love salt too much! Cook until desired tenderness. Drain. Toss with remaining ingredients. Yummy!:)

Nuts About Berries Salad

Submitted by: Misty Anderson





Romaine lettuce
Strawberries
Blueberries
Blackberries
Raspberries
Cinnamon almonds or pecans
Brianna's poppyseed dressing or use a homemade poppyseed dressing like this

To make nuts:
Mix 1 egg white and 1 Tbsp. water until frothy
Add 3-4 cups nuts (almond or pecans)
Mix and pour over nuts:
1 c. sugar
3/4 tsp. salt
1/2 tsp. cinnamon

Spray cookie sheet. Spread nuts on cookie sheet and bake at 250 for 1 hour, stirring every 15 minutes.

Lemon Poppyseed Bread

Submitted by: Misty Anderson

Beat together:

3 eggs

2 ½ c. sugar

1 c. + 2 Tbsp. oil

Add & Beat:

1 ½ c. milk

1 Tbsp. lemon extract

Add & Beat:

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. salt

2 Tbsp. poppy seed

Pour into medium sized greased bread pans, 2/3 full.

Bake at 350 degrees for 30 minutes or until tops are golden brown.

Glaze:

Mix: 4 Tbsp. melted butter, ½ tsp. lemon extract, 2 ½ c. powder sugar.

Add: ¼ c. hot water.

Pour over top when bread comes out of oven. Let cool.

Spinach Dip

Submitted by: Adrienne Jacobs

Blend:
1 lipton onion soup mix
8 oz. mayonnaise
8 oz. cream cheese
1/4 c. milk

Add:
1/2 c. Parmsan cheese
10 oz. frozen spinach, thawed and drained

Bake at 350 for 10 minutes. Serve with sliced baguette or crackers.