05-10 Ingredients Articles
Ingredients
4 cups milk
2 bay leaves
1/2 teaspoon nutmeg
1/2 cup butter
2/3 cup all-purpose flour
3 cups grated Cheddar or Parmesan and Cheddar mixture
2/3 cup bread crumbs
1 pound macaroni
salt
pepper
Instructions
Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking.
Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil.
Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more.
Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted.
Preheat the oven to 400°F. Grease a casserole dish... Read the rest of this article »
Ingredients
16 oz sour cream
1 can green chilies
1 can cream of celery soup
1 cup milk 3 cups cheese (cheddar)
2-4 chicken breasts, cooked and cubed or shredded
salt
pepper
10 tortillas
Instructions
Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
Add cooked chicken to the sauce pan
Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
Bake, covered, for 20 minutes at 400 degrees
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Ingredients
1 1/2 lb. ground beef
1 lg. onion chopped
1 1/2 pkg taco seasoning
29 oz. tomato sauce
15 oz. corn
15 oz. black beans
15 oz. kidney beans
15 oz. pinto beans
3 – 14 oz. cans diced tomatoes
4 1/2 cups water
Instructions
Brown ground beef with onion. Put all ingredients in a large pot. Simmer 30 minutes. Garnish with crushed white corn chips, sour cream, chopped avocado, grated cheddar cheese, sliced green onions. Serves 10-12.
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Swiss Steak and Dumplings is from an old Ward Relief Society Cookbook. It is actually called “Missionary Special” Dumplings.
Ingredients
1 cup flour
1/4 t. Salt
1 1/2 t. Baking powder
1/2 t. Poultry seasoning
1/2 cup milk 1/8 cup oil
one round steak
large onion
1 can of cream of chicken soup
2 cup water
Instructions
Mix above ingredients together. Dip dumplings by teaspoons in melted butter and roll in bread crumbs.
Take one round steak, pound it and cut it into 2-inch strips. Roll in flour seasoned with salt and pepper and paprika. Brown in oil.
Cut large onion on meat. Pour in 1/2 cup water. Cover and sinner 30 minutes.
Add 1 can of cream of chicken soup and 1 1/2 cups more water.
Put in casserole dish. Add dumplings on top and bake at 425 degrees for at 25 minutes.
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Ingredients
1/2 teaspoon saffron
4 cups water or chicken broth
8 tablespoons butter
4 cup uncooked long-grain white rice or Basmati rice
4 teaspoon salt
Instructions
Add water/broth and saffron to rice cooker and turn to the rice cooker to warming.
In a skillet that can be tightly covered, melt the butter over medium heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Add rice from the skillet into the rice cooker. Turn the rice cooker on. Do not lift the lid while cooking.
Cooking time (duration): 60
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Ingredients
1 (.25 ounce) package active dry yeast (There are 2 1/2 teaspoons of yeast in a .25 ounce packet.)
1 cup warm water
2 tablespoons plus 1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Instructions
In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Allow yeast to proof by letting the mixture stand about 10 minutes, until frothy.
Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Dough should be soft, but doesn’t stick to your hands and should pull away from the sides of the bowl if you are using a Kitchen Aid/Bosch machine.
Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough... Read the rest of this article »
Ingredients
1 head iceberg lettuce (washed and torn into bite size pieces)
3 strips bacon (fried and diced)
5 oz frozen peas, thawed
1/4 t. Sugar
1/2 t. Salt
1/4 t. Pepper
2 1/2 oz. Swiss cheese slices, cut in strips
2/3 c. Chopped green onin
1/4 c Mayo
1/4 c Miracle Whip
Instructions
Put lettuce into salad bowl. Sprinkle with sugar, salt, and pepper.
Add peas, cheese, onion, Mayo and mir whip.
Cover tightly and refrigerate overnight. Chill.
Toss when ready to serve and garnish with bacon.
Number of servings (yield): 8
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Ingredients
1 c. Prepared Good Seasons Asian Sesame dressing, divided
1 lb. Chicken breast, cut into strips
2 T. Chunky peanut butter
2 T. Honey
½ tsp. Crushed red pepper
8 oz. Thin spaghetti, cooked and drained
¾ c. Shredded carrot (comes prepackaged)
¾ c. Sliced green onions
¼ c. Chopped cilantro (opt.)
Instructions
Pour 1/3 c. Of dressing over chicken in medium bowl. Toss to coat.
Cover and refrigerate one hour to marinate.
Drain, discard dressing.
Mix remaining 2/3 c. Dressing, peanut butter, honey, and pepper set aside.
Cook chicken in large skillet on medium-high heat about 8 minutes, until chicken is cooked through.
Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Serve immediately.
Cooking time (duration): 80
Number of servings (yield): 4
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Ingredients
Rhodes Texas Roll Dough, thawed until soft
Cream Cheese
Budding thin sliced lunch meat
Butter
Garlic Powder
Paprika
Instructions
Roll one piece of dough into a 3 ½” x 4” rectangle.
Place cream cheese down the middle and 3 slices rolled meat overlapped.
Roll, pinching sides together.
Place on greased sheet and brush with melted butter and garlic powder. Sprinkle with paprika.
Raise about 1 ½ hrs.
Bake at 350 for 15- 20 min.
Cooking time (duration): 120
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Ingredients
2 lbs stew meat
1 seasoning packet “Beef Stew”
1 cup water
3 cups cubed, raw potatoes
2 cups sliced, raw carrots
1/2 cupt finely chopped onion
Salt
Pepper
Instructions
Cook and season to taste 2lbs of stew meat in pan. Don’t drain drippings. Add any “Beef Stew” seasoning packet to 1 cup water, whisk until smooth and pour over cooked meat. Simmer until seasoned broth starts to thicken. In separate soup stock pan, add 3 cups cubed potatoes, 2 cups carrots and ½ cup finely chopped onion. Cover veggies with water. Water level should be about 1/12 inches above the veggies (approx 7 cups). Bring to boil and cook until veggies are desired tenderness. When veggies are done dump the meat and broth mixture right into the soup stock pan with the veggies and water. Do Not Drain the veggies! Simmer on low heat for at least 30 minutes to allow flavors to blend. Salt/pepper to taste.
Cooking time (duration): 60
Number of servings (yield):... Read the rest of this article »
