Strawberry Dream Salad

Submitted by: Lynette Long

1 small pkg strawberry jello
1 small container cool whip
8 oz. cottage cheese (I use 16 oz.)
1 small bag frozen strawberries (whole or sliced)
2-3 bananas (sliced)
½ c. chopped nuts

Mix jello (dry) into cool whip. Add cottage cheese, thawed strawberries, bananas and nuts. Refrigerator to set. Serve.

Fruit Jello Salad

Submitted by: Sage Hoopiiaina

1 pkg Cottage Cheese
1 pkg Cool Whip
1 pkg Raspberry Jello mix
3 boxes of smashed raspberries
3 Bananas

Oven Roasted Potatoes

Submitted by: Adrienne Jacobs

Quarter red potatoes and put in Ziploc bag. Add enough olive oil and seasonings to coat well. Pour onto cookie sheet. Bake at 400 for 45-60 minutes. Stir about every 15 minutes.

Ratatouille

Submitted by: Adrienne Jacobs

Saute in 1/2 cup olive oil:
2 diced medium zucchini
2 diced yellow crookneck squash
4 cut up green peppers
2 large thinly sliced red onions
2 minced cloves of garlic

When veggies are tender add:
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper
4 medium tomatoes cut up

Cover with 1 cup grated cheddar cheese just before serving.

Tortillas

Submitted by: Katie Lowder

Tortillas
 2 cups flour(you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
 1/2 teaspoon salt
 1/4 cup vegetable shortening or vegetable oil
 1 teaspoon baking powder
 1/2 cup warm water or milk(may possibly need to add more, up to 3/4 cup)
Directions
1.Sift the flour, salt & baking powder into a large mixing bowl.
2.Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3.Add the milk or water, working the liquid into the dough until a sticky ball forms.
4.Wrap in plastic and let rest for at least 30 minutes.
5.Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6.Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7.Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8.(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm

Refried Beans

Submitted by: Katie Lowder

Soak beans in a crock pot overnight on low heat. Be sure to have enough water in the crockpot because the beans will soak it up. Mash them in the morning once soft.
Saute onion and garlic. Add oil or bacon grease (I know, a little gross I think, but Steve insists upon it). Fry the beans in the oil with onions a garlic for a while. If beans get too dry, add more water.

Cafe Rio Rice

Submitted by: Katie Lowder

3 cups water (possibly more)
4 tsp chicken
2 tsp garlic minced
1/2 bunch of cilantro (Steve though it was a little too much)
1 can chopped green chiles
1 tsp salt
2 TBLS butter
1/2 onion
3 cups rice

Blend cilantro, green chile, onion, and garlic in blender. Bring water to boil in a big pan. Add all ingredients. Simmer covered 30 minutes or until tender.

Pico de Gallo

Submitted by: Katie Lowder

1 cup tomato chopped
1/2 cup onion chopped
1 jalapeno chopped
1 TBL minced garlic
2 limes juiced
1 TBL cilantro
salt/pepper
dash of jalapeno salt

Refrigerate until ready to use

Brown Sugar Carrots

Submitted by: Alisa Chytraus

Carrots (cooked in water with sea salt)
drain.
Add butter, brown sugar, fresh cracked black pepper, salt (if needed), and nutmeg to taste. Cook over high heat, stirring, until the sugar carmalizes onto the carrots. Sometimes, don't tell Neil, I add a touch of cayenne pepper.

Rice Pilaf

Submitted by: Alisa Chytraus

(per person recipe)
1 or 2 T. butter
1/3 cup uncooked rice
1/8-1/4 cup onion
1 chx. bullion cube (I use less)
2/3 cup water
2 T. raisins
1/4 tsp. salt
(recipe varies upon your own taste. I like to add some celery, curry & cumin)

Saute rice and onion in melted butter until golden. Add bouillon and water, bring to boil until cube is dissolved. Stir in raisins and salt. Put into casserole dish and bake at 375 for about 50 minutes.

Karrie Orth's Mashed Potatoes

Karrie Orth did a fabulous job making ALL of the mashed potatoes for the Relief Society Enrichment dinner. Thank you, Karrie! Here is the recipe:

10 lbs. Red and white potatoes. Peel white and scrub red and boil together. (I usually do my largest pan of red and whip with ½ the following ingredients. Then I do the white and whip with the other ½ of the following ingredients. Then mix the two together. 

Whip potatoes adding:

2 c. canned milk (if you are freezing make it very liquid, use whole can)

1 c. butter

2-8 oz. pkgs. Cream cheese

2 pkgs. Ranch dressing mix (dry)

salad supreme as desired

shredded cheese

Sprinkle cheese on top, cover with foil. Can freeze at this point when doing ahead. Heat until cheese melts.