Oriental Chicken Bowtie Pasta Salad

Submitted by: Cerola Calderwood/Martha Sorensen

16 oz package bow tie pasta, cooked and drained
Marinate pasta and 6-8 cooked and chopped chicken breasts overnight in:

1 c. oil
2/3. White wine vinegar
½ tsp. salt
2/3 c. teriyaki sauce
6 Tbsp. sugar
½ tsp . pepper
Put in blender and blend until creamy.

Before you serve add:
10 oz. bag spinach
½ c. fresh chopped parsley
1 bunch of green onions chopped
¾ c. of honey roasted peanuts
1 can of water chestnuts sliced and drained
6 oz. bag of Craisins
2 cans of mandarin oranges drained
¼ c. toasted sesame seeds

Buttery Breadsticks

From the Rhodes cook book.
Submitted by: Adrienne Jacobs

24 Rhodes rolls, thawed but still cold
1/2 c. butter
1/2 c. Parmesan cheese
garlic salt or seasoning

Pour melted butter on an 11 x 17 inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered breadstick in cheese. Place breadsticks on baking sheet in 2 vertical rows of 12 each. Sprinkle with garlic salt or Salad Supreme, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and bake at 350 for 20 minutes or until golden brown.

Cornucopia Salad

Submitted by: Adrienne Jacobs

The salad served at the Relief Society Christmas dinner can be found by clicking here. I posted the original recipe, but instead of avocados and celery, I used pears and red onions. 

Relief Society Christmas Dinner 2008

We had a wonderful time at the Relief Society Christmas dinner. Thank you to so many people who pitched in and helped, and to so many who came and enjoyed dinner! I am posting the recipes below. The salad recipe can be found here.

Cranberry Raspberry Butter

Submitted by: Adrienne Jacobs

1 c. canned whole-berry cranberry sauce

½ c. raspberry preserves

2 c. butter, softened

1 T. powdered sugar 

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.

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.

Fudgy Coconut Bars

Submitted by: Katie Lowder

Katie made these delicious ones for the ward Christmas party. 

4 squares (1 oz each) unsweetened chocolate

1 cup butter

2 cups sugar

1 cup all purpose flour

1/4 tsp salt

1 tsp vanilla

3 eggs, lightly beaten

 

Filling:

3 Cups flaked coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

½ tsp almond extract

 

Topping:

1 cup (6oz) semi sweet chocolate chips

½ cup chopped walnuts

 

1.     In a microwave, melt chocolate and butter; stir until smooth.   Remove for the heat; cool slightly.   Stir in the sugar, flour, salt, vanilla and eggs.  Spread half of the batter into a WELL greased 13X9X2 baking pan. I use cooking spry with flour in it.

2.     In a large bowl, combine filling ingredients.  Spoon over chocolate layer.  Carefully spread remaining chocolate mixture over the filling.

3.     Bake at 350 degrees for 35 to 40 minutes or until the sides pull away from the pan.  Immediately sprinkle with chocolate chips.  Allow chips to soften for a few minutes, then spread over bars.  Sprinkle with walnuts.  Cool completely before cutting.