***Dirt Cake***

(Martha Stewart)

1 package of Oreo cookies
12 ounces cream cheese, room temperature
6 Tablespoons butter, room temperature
4 packages (small 3.9 ounces) instant chocolate pudding
4¾ cups milk
3 recipes for Sweetened Whipped Cream, or 1 carton cool whip, 16 ounces thawed
Gummy Worms


If using a flowerpot with a drainage hole reserve 1 cookie to place over hole to prevent leaking. Place remaining cookie in the bowl of a food processor, or put small amounts of cookies in a blender. Process until mixture resembles dirt. Set aside.

In a large bowl, combine cream cheese and butter, stir until creamy (may use electric hand mixer). Set aside.

In another large bowl, whisk together instant-pudding mixed and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in cool whip.

In a flowerpot or bucket with a 5 quart capacity (or two small containers), alternate layers of cookie dirt and pudding mixture, starting and ending with cookie dirt. Chill at least 4 hours or overnight before serving. Garnish with gummy worms and flowers.

May need an extra package of Oreos for this recipe, it makes a lot! Can cut recipe in half and there would still be plenty. If using live flowers insert with stems wrapped in clear plastic. Serve cake using a small garden shovel for full effect. Can also use the same recipe for sand using vanilla Oreos/vanilla wafers and vanilla pudding.

recipe found here

Vanilla oreo, with vanilla pudding version.

Seven Layer Bars

½ cup (1 stick) butter
1½ cups graham cracker crumbs
1 cup semisweet or milk chocolate chips (I prefer milk)
1 cup butterscotch chips
1⅓ cups shredded sweetened coconut
1/2 cup chopped walnuts or pecans
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350˚ degrees. Melt butter and mix in the graham cracker crumbs. Spread crumbs evenly over bottom of a 9x13 pan (spray a spatula with cooking spray so it won't stick when you press the crumbs onto the pan). Layer chocolate chips, butterscotch chips, nuts, and coconut over crumbs. Then pour condensed milk over all layers. Bake until edges are golden brown, about 25 minutes. Let cool about 20 minutes and then place in refrigerator to set quickly and they will cut perfectly.

Buckeyes

(Denise G.)

½ cup butter, softened
1 cup creamy peanut butter
¾ cup powdered sugar
1 teaspoon vanilla
1 package (12 ounces) white chocolate
2 Tablespoons Vegetable oil
butter
food coloring (optional)

Mix butter, peanut butter, vanilla, and sugar together. Refrigerate at least one hour, or until firm enough to roll into balls. Scoop dough into 1 inch balls and place on wax paper, tin foil lined baking sheet, or parchment paper greased with butter, for easy removal. Freeze at least 3 hours, or until firm.

Melt chocolate in heavy saucepan and cook on stove over very low heat, add vegetable oil and mix. Add food coloring for special occasions (pink for a baby girl with dark chocolate stripes on top). Coat each ball with chocolate. Work quickly before balls become too soft. Once balls are coated with chocolate refrigerate until chocolate has hardened. Makes about 2 dozen.

Chocolate Revel Bars

(Better Homes and Gardens)

1 cup butter
2 cups brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2½ cups flour
3 cups quick-cooking rolled oats
1½ cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
½ cup chopped pecans (optional)
2 teaspoons vanilla

Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat till combined, scraping sides of bowels occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats by hand if mixer is too full.

For filling in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces, and sweetened condensed milk. Cook over low heat till chocolate melts, stirring occasionally. Remove from heat. Stir in the pecans and 2 teaspoons vanilla.

Press two-thirds (about 3⅓ cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.

Bake in a 350˚ oven about 25 minutes or till top is lightly browned (chocolate filling will still look moist). Cool on wire rack. Cut into bars. Makes 60 bars.

***Brown Apple Betty***

(Oma J.)

4 cups sliced and peeled apples - golden delicious/Macintosh
¼ cup orange juice
¾ cup flour
¼ teaspoon nutmeg
2 teaspoons cinnamon
1 cup sugar (I do half white, half brown)
1/2 cup butter

Put apples in greased 8x8 in square pan. Sprinkle orange juice on apples. For the topping combine flour, spices, and sugar in bowl - cut in butter. Crumble topping over apples with hands. Bake 375˚ for 45 minutes. Let cool 15 minutes. Serve with vanilla ice-cream. Can make in the morning and keep in refrigerator until ready to bake.

Apple Dip

Light cream cheese tastes just as great. This is an easy recipe to double.

1 package cream cheese, 8 ounces
½ cup brown sugar
¼ cup powdered sugar
1 teaspoon vanilla
1/2 bag Toffee bits

Mix cream cheese, sugars, and vanilla with electric mixer. Add toffee bits and stir by hand. Dip in apples!

Scotcharoos

(Great Grandma H.)

1 cup sugar
1 cup light corn syrup
1 cup Peanut Butter (smooth or chunky)
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup in saucepan over medium-low heat, stirring occasinally until dissolved, DO NOT BOIL. Remove from heat and add peanut butter, stir until melted and mixed well. Add Rice Krispies and mix well to combine. Spray 9x13 pan with baking spray and press mixture into pan with spatula. Melt chocolate chips and butterscotch chips, over low heat in a small pan stirring occansioanlly. When chocolate and butterscotch chips are melted, pour over rice krispy treats and spread. Let sit to cool.

***Pfeffernuesse***

While "pfeffer" generally means "pepper" in German today, in the old days the term "pfeffer" was used to refer to spices.

inspired by this recipe, some spices have been modified

1/2 cup butter, room temperature
3/4 cup brown sugar
1/4 cup light molasses (unsulfured)
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 & 1/4  teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

In large bowl cream butter and sugar. Add  molasses, mix until light and fluffy. Stir in egg.

Sift together: flour, baking soda, cinnamon, cloves, and nutmeg. Add to molasses mixture, mix well. The dough should form into a soft somewhat sticky ball. Chill overnight.

Shape dough into 1 inch balls (they will expand in the oven). Bake on greased cookie sheet at 350˚ for 8-10 minutes. Cool completely. Roll in confectionery sugar.

***Pecan Crispies***

(Better Homes and Gardens)

Great recipe to double because you will want extra!

1/2 cup butter
6 Tablespoons brown sugar
6 Tablespoons granulated sugar
1 egg
1/2 teaspoon vanilla
1¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped pecans (may pulse in blender for a very fine chop)

Cream butter and sugars until light. Beat in egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 375˚ for about 10 minutes. Cool slightly before removing from pan. Makes 2 dozen.

Pecan Crispies on far left

P

Strawberry Sauce

(Better Homes and Gardens)

3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch

Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)

In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.

Serves well with the Coeur À La Crème Hearts

Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.

Pico de Gallo

(Pioneer Woman Cooks blog)

5 plum (Roma) tomatoes (firm, not soft)
1 small onion, or half of 1 large
3 jalapeno peppers
1/2 - 1 bunch cilantro
1 fresh lime
salt
tortilla chips

Cut the ends off the jalapenos and chop them into a small dice. To reduce the spiciness discard seeds from the peppers. Place peppers in a large bowl. Do not remove seeds with your fingers, the heat of the pepper seeds can burn your skin if rubbed in, use a small spoon or wear gloves! (can you tell that comes from my personal experience)?
Dice the tomatoes and onion and add to bowl with jalapenos. Chop up a nice-sized bunch of cilantro. You can cut off the long stems before you start, but there's no need to peel the leaves from the stems. Chop cilantro until it's relatively fine, but not minced. Add cilantro to bowl and stir.
Cut lime in half and squeeze one half or the whole lime over the mixture in the bowl. Add salt to taste, remember the tortilla chips or other accompaniment will likely be salty. Stir all and serve with tortilla chips. Store in container in refrigerator (I like to chill mine at least 1 hour before serving, but you don't need to).

If you don't finish eating it as a dip, it makes a great quesadilla filling too!
Quesadillas too!
whole wheat flour tortillas
cheese
pico de gallo

Place one tortilla in frying pan over medium heat. Add cheese and pico and then place one more tortilla over top and heat until cheese melts and it's as crispy or soft as you like your quesadilla to be. Yum!
recipe & photo found here

Hard-Boiled Eggs

Recipe Tips Found Here

Eggs
Water
salt/vinegar (optional)

Place eggs in a saucepan and cover with cold water, so that the eggs are covered by at least an inch or two of water.

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.

Bring water to a rolling boil; immediately turn off heat. 

Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.

Keep the pan on the hot burner. Cover the pan; let eggs stand in the hot water for 11-12

Drain eggs and cool in ice water. To peel crack the eggs slighting all over and run under cool water while peeling. Refrigerate hard-boiled eggs for up to one week.

Hoppin’ John

(Oma J.)

Eat on New Year's Day for good luck through the new year!

1-2 cups field peas or black-eyed peas (rinse peas thoroughly and remove any foreign objects, i.e. stones)
4-5 cups water
Ham bone, ham hock, or large cut piece of ham
2 teaspoons salt
1-2 cups uncooked Rice
4 slices bacon (reserve grease, if desired)
1 medium onion, diced
Soy Sauce

Place ham bone in a large stock pot filled with water and add the peas and salt. Gently boil until peas are tender, usually 1.5 - 2 hours.

Cook rice in a rice cooker or other method.

Fry bacon (reserve the bacon grease) follow package directions. While bacon is cooling, sauté diced onion in remaining bacon grease.

Add peas, bacon, onion, and rice together in a large bowl and mix to combine. Serve with soy sauce.

Funeral Potatoes

(The Essential Mormon Cookbook)

1 bag (32 ounces) frozen shredded hash browns, or 12 large potatoes
2 cans (10¾ ounce) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Put hash browns in baking dish (or peel potatoes and boil for 30 minute, until just tender. Cool and grate into a greased 9x13 inch baking dish). Saute onion in a small amount of butter or oil. Combine soups, sour cream, cheese, ½ cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350° for 30 minutes. Makes 12 servings

Twice Baked Potatoes

(Oma J.)

4 medium baking potatoes
3 ounces cream cheese, softened
2 Tablespoons butter
½ cup sour cream
1 teaspoon onion salt
1 teaspoon chives
⅛ teaspoon pepper paprika

Bake potatoes in microwave on high for 18 to 20 minutes until done, or in oven at 350˚ about 1 hour 45 minutes (check to see if done by inserting knife, it should go in easy).

Place the butter and cream cheese in bowl. Slice off top length wise of each potato and scoop out insides carefully trying not to tear potato skin. Place the hot potatoes in bowl to help cream cheese and butter soften and melt. Add sour cream, onion salt, chives, and pepper. Mix well.

Spoon back into potato skins. Garnish with paprika. Reheat in microwave on high for 3 to 5 minutes, or in oven until nice and hot in centers. May refrigerate until ready to reheat.

Five Layer Dip

(Oma J.)

1 can Castelberry’s Hot Dog Chili sauce (original)
Black olives, sliced
Cheddar Cheese, shredded
Sour cream
Tortilla chips

Spread Chili Sauce on a large plate, heat in microwave until warm, 2-3 minutes. Layer olives and then cheese. Put a big spoonful of sour cream in the middle of the plate and serve dip with chips.

Candied Sweet Potatoes

Basically, this is the pre-pie for Thanksgiving!

(Denise G.)

3 cups boiled and mashed sweet potatoes (3-4 large potatoes)
1 cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup butter
½ cup milk

Mix all and pour into casserole dish.

Topping:

½ brown sugar
1/3 cup flour
cinnamon and nutmeg (optional)
1/3 cup butter
1 cup chopped pecans
mini marshmallows

Mix brown sugar, flour and spices together. Cut in cold butter, until pea size. Add nuts and mix and spread over sweet potatoes. Bake at 300° for 30 minutes. Add mini marshmallows on top after 30 minutes and bake until golden.

Grits

For one serving of thick grits, follow these directions!

1 cup water
1/4 cup grits (instant or old fashioned)
butter
salt
pepper

Slowly stir grits into salted boiling water. Reduce heat to medium-low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add butter and salt/pepper to taste.

Cheesy Grits

May add ½ package of regular sausage, cooked and drained to make cheesy sausage grits.

(Oma J. from Betty Crocker)

2 cups milk
2 cups water
1 teaspoon salt
¼ teaspoon pepper
1 cup of hominy quick grits
1½ cups shredded Sharp Cheddar cheese (6 ounces)
¼ cup onion, chopped (or substitute onion powder, a few shakes or 1/2 teaspoon)
2 eggs, slightly beaten
1 Tablespoon butter
¼ teaspoon paprika

Heat oven to 350˚. Grease 1½ quart casserole with butter. If using fresh onion, sauté onion in butter until clear and soft, about 5 minutes.

Heat milk, water, salt, and pepper to boiling in 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Add sautéed onions/onion powder and cheese.

Stir 1 cup of the hot mixture into eggs; stir into remaining hot mixture in saucepan.

Pour hot mixture into casserole. Dot with butter; sprinkle with paprika. Bake uncovered until set, 35 to 40 minutes. Let stand 10 minutes before serving.

Cornbread Stuffing

(Oma J.)

3 boxes Jiffy Cornbread mix, or homemade (I double my cornbread recipe found here)
3 pieces of white bread, leave out overnight to dry out 
2 packaged rolls of regular Jimmy Dean sausage
1 large Onion, diced
1/2 to 1 1/2 teaspoons of ground thyme (to taste)
2 eggs
2 cups chicken broth
Pepper (not a lot)

Bake cornbread the day before and leave out uncovered overnight. Bake according to package instructions in a 13x9 inch pan.

Crumble cornbread and white bread with hands in a large bowl (may run white bread through blender).

Brown sausage in frying pan and drain and rinse when no longer pink. Chop onion in separate frying pan, simmer 10-15 minutes (do not brown).

Put sausage and onion in bowl with cornbread. Add thyme (may want more thyme, taste to check before adding eggs). Add beaten eggs to bowl. Add 1 cup of chicken broth. Pour just enough broth on cornbread mix to make moist, not wet. You may not use all the broth. Add a little salt and pepper.

Bake at 350˚ or the temperature the turkey bakes at (usually 325˚). Put stuffing in turkey (best if in turkey), or in a greased pan (if all the stuffing doesn’t fit in turkey, put extra in pan).

If in pan wrap foil over pan and cook for 30 minutes. Then remove foil and cook 10 more minutes.

Mediterranean Chicken Couscous

(Southern Living)

Prep: 15 min., Cook: 5 min., Stand: 5 min. No pots and pans are required for this easy, no-mess recipe. Simply use a glass measuring cup to heat the broth in the microwave, place dry couscous in the serving bowl, and then add the broth. Once the remaining ingredients are stirred in, the dish is ready to serve.



1¼ cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
¼ cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1½ Tablespoons fresh lemon juice
1 teaspoon grated lemon rind
¼ teaspoon pepper
Garnish with fresh basil leaves, optional

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired. Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.

recipe & photo found here

Anything Gravy

(Oma J.)

Olive oil or butter
1 medium onion
Mushrooms
Water
3 Tablespoons flour
Beef or chicken bouillon
Sour cream

In olive oil or butter sauté onion until tender about 15-20 minutes. You may also add mushrooms with/onions and sauté.

Take ¼ cup cold water in a mug and add 3 Tablespoons flour and smooth with fork until very smooth no lumps. Set Aside.

Remove onions from pan. Measure 2 cups hot water and add 2 or 3 teaspoons of beef or chicken bouillon until dissolved. Add the bouillon mix to the pan that the onions were in and slowly with a whisk stir in the flour mixture until it is smooth and thickens. It has to come to a boil before it will thicken. (If any lumps use a strainer and return to pan).

When it is as thick as you want it return the onions and or mushrooms to pan and simmer. Before serving add ¼ to ½ cup sour cream and blend with whisk slowly. Do not boil again.

Chicken Alabam

(Lion House Recipes)

4-8 pieces chicken
⅓ cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme, crushed
5 Tablespoons butter
¼ cup onion, chopped
1 cup chicken broth, or 1 cube/teaspoon bouillon in 1 cup water
½ cup light cream
¼ teaspoon lemon juice
2 Tablespoons pimientos

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 Tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 Tablespoons cooking oil.

Sauté onion lightly in 2 Tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add chicken broth. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimento; blend well. Pour sauce over chicken in a 2-3 quart casserole; cover and bake 1 hour 15 minutes at 325˚, or until chicken is fork tender. Serve over cooked rice.

Zesty Roasted Chicken & Potatoes

(Betty Crocker)

4-6 skinless boneless chicken breast halves
1 pound small red potatoes, cut in quarter
⅓ cup mayonnaise or salad dressing
3 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves garlic, crushed
Chopped fresh chives, if desired

Heat oven to 350˚. Grease pan or line with foil for easier clean up. Place chicken in pan and potatoes on top. Mix remaining ingredients except chives; brush over chicken and potatoes. Make sure both sides of the chicken are brushed with dressing.

Bake uncovered 40-45 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives.

Zippy Black Bean Burritos

(Denise G.)

2 teaspoons olive oil
1 chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 Tablespoon red wine vinegar
1 can diced tomatoes (15 ounces), drained
1 can green chilies, drained
1 can black beans, rinsed & drained
Shredded cheddar cheese
Flour Tortillas

Heat oil in a large saucepan over med-high heat. Add bell pepper, cumin, oregano, and garlic; cook 3 minutes stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook 10 minutes. Stir in beans; cook 5 minutes or until heated through. Warm tortillas, and spoon ½ cup bean mixture and some cheese in center of each.

***Shrimp Creole***

(Papa J.)

1 Tablespoon olive oil,
1 small onion, diced
1 green bell pepper, chopped (optional)
1 clove garlic, minced
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1/2 teaspoon Oregano
1 teaspoon Parsley
1/2 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2-3 Bay leaves
1 pound shrimp, cut in small pieces (peeled & de-veined)
Tabasco Sauce (to taste, I do a few shakes)
Rice

Sauté onion and bell pepper in olive oil; 4 to 5 minutes, until softened. Add garlic for 1 minute, stirring constantly. Next add pureed tomatoes, tomato paste, and spices. Mix well. Simmer for 45 minutes with lid on, stirring occasionally.

Add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Add a few shakes of Tabasco Sauce and remove bay leaves. Serve over rice, add more Tabasco as needed.

***Calabactas***

(Heather C.)

4-6 zucchini, chopped
1 large onion, chopped
2 medium tomato, chopped
1 cup corn
Monterrey Jack cheese
Flour Tortillas
Salt
Pepper

Sauté onion and zucchini until onion is clear. Drain. Lower heat and add corn and tomato. Sprinkle with pepper and salt. Add mixture to a warmed tortilla, or use a lettuce leaf for lettuce wraps. Add cheese if desired. Also great as a dip with tortilla chips.

Shrimp Fried Rice

(Papa J.)

Bacon, 3-5 pieces cooked and crumbled (optional)
2 cups cooked rice
1 large onion, chopped
1-2 raw carrots, grated
1-2 cups raw peeled shrimp, chopped
2-3 eggs beaten
soy sauce
salt & pepper

Sauté onion in oil. Grate carrot and cook with onion. If using bacon cook bacon first, remove from pan and place on paper towels to dry. Then add onion and carrot to the bacon grease and saute. Add some oil to the pan if bacon did not produce enough grease. Add chopped shrimp to pan with onion and add some soy sauce. Cover with lid about 3 minutes to cook shrimp. Add eggs and stir until egg is firm and shrimp are pink. Then add rice and more soy sauce, salt, pepper, and crumbled bacon. Stir well and cover. Cook very low, just until warm and add soy sauce to taste about 5 to 10 minutes.

***Citrus Baked Halibut***

(Better Homes and Gardens)

1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.

In a small saucepan melt margarine; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.

Delicious Beef and Rice

(Mormon Cooking)

1 pound ground beef
1 cup rice (white)
1 small onion, chopped (we prefer onion powder, several shakes)
1 teaspoon salt
1 teaspoon paprika
2 teaspoon pepper
2 cups tomato juice
1 1/2 cups hot water
2 cup grated cheese (cheddar)

Brown ground beef with rice and onion, stirring until no longer pink. Add remaining ingredients (except cheese) with 1½ cups boiling water. Bake covered with foil, not glass lid, at 350˚ for 60-90min, or depending on when the rice is done. Top with cheese to serve. 

Oma's Spaghetti Sauce

(Oma J.)

2 Tablespoons olive oil
Onion, 2-3 rings chopped
3 garlic cloves, sliced
2 cans whole peeled tomatoes, 28 ounces each
3 cans tomato paste, 6 ounces each
½ teaspoon basil
½ teaspoon oregano
Garlic salt (or garlic powder)
Pepper
3 teaspoons sugar

Add oil in pan on medium low. Add onion and garlic into the pot and cook about 5 minutes. Blend whole tomatoes in blender and add to pot along with the paste.

Add basil, oregano, garlic salt, and a little salt and pepper. Stir with spoon until very smooth. Add sugar (sometimes tomatoes are not very sweet) taste sauce to see if it is bitter. If so, then add more sugar, about 2 teaspoons and stir. Let sauce simmer with a lid cracked about an hour and half, stirring occasionally.

Meatballs: Sprinkle the meat with a little salt and pepper, then put into frying pan on medium low. Cook about 20 minutes with cover on, check often. After they are through cooking add them to the sauce. When you add the meatballs cook sauce another 30 minutes.

Meatloaf

(Oma J.)

1 pound ground beef
¼ cup ketchup (or just a good squirt)
¼ cup chopped onion (powdered onion if preferrred)
1 egg, beaten
¼ cup milk
Salt and pepper (a few shakes)
Some Worcestershire sauce, couple of shakes (optional)
1 cup Italian bread crumbs
Tomato paste or bacon
Water

Mix beef, ketchup, onion, egg, milk, salt, pepper, and Worcestershire sauce in bowl. Mix slowly and pour in Italian bread crumbs. May need more bread crumbs, add until mixture is not wet or runny. Shape into loaf pan. Put 2 stripes of bacon over the meat or spoon some tomato paste over the meat. Add ¼ cup water in the pan to prevent burning. Bake at 350˚ for 1 hour and 30 minutes.

***Poppy Seed Chicken***

(Oma J.)

One of the first dinner recipes I ever made. 

2-3 boneless, skinless chicken breasts
1 can cream of chicken soup (I use Campbell's "healthy request" soups)
1 can cream of mushroom soup
8 ounces sour cream (best with regular, not low fat)
1 stack crushed Ritz crackers
¼ cup melted butter
1 Tablespoon poppy seeds
rice or egg noodles

Boil chicken breasts for about 10 minutes, until white. Cube chicken into bitesize pieces. Combine chicken with soups and sour cream in bowl and mix together (light soups and regular sour cream work well together). Grease a casserole dish and pour chicken mixture into the pan. For the topping pour the melted butter in small bowl, stir in crushed crackers, and then stir in poppy seeds. Spread cracker topping on top of chicken mix and bake at 350˚ for 30 to 35 minutes. Serve over rice or egg noodles.