Chicken Enchiladas

From Sister Laiken F.

Included in the Mar 2017 RS Newsletter

 
1/2 cup onion, diced 
2 cans cream of chicken soup 
1 large can evaporated milk 
1 green pepper, chopped 
12 small flour tortillas 
2-1/2 cups chicken, cooked & shredded 
1-1/2 cups cheddar cheese, shredded

1/2 cup cheddar cheese, shredded 
 
Sauté onion. Add soup & milk. Blend. Add green 
pepper. Pour some sauce in the bottom of a 9 x 13 
casserole dish. Roll tortillas with some chicken & 1-
1/2 cups cheese inside. Arrange in dish. Pour 
remaining sauce over the rolled tortillas. Cover with tinfoil & bake @ 350 for 25 minutes. Uncover, & then 
sprinkle with 1/2 cup of cheese, and melt. 

This is a pretty fast meal if you already have the chicken in your freezer precooked and shredded! 

Emergency Egg Substitute using Gelatin (for baking only)

From Mikael S.

Included in the Feb 2017 RS Newsletter

The Sr. Missionary Sisters at the drypack swear by this emergency egg substitute.  (Well maybe not SWEAR per se…ha ha!).  It only works in baked goods, you can’t make scrambled eggs or fried eggs from this recipe. LOL!

This recipe makes the equivalent of 1 egg.

1 tsp. clear unflavored gelatin mixed in 3 T. cold water.  Mix.  Then add 2 T. hot water.

Paprika Chicken

From Mikael S.

Included in the Nov 2016 RS Newsletter

I got this recipe many years ago from a Campbell’s Soup can label.  My family loves it.

½ C. flour

2 tsp paprika

1 tsp each of ground pepper, garlic powder, cayenne pepper

4 boneless chicken breast halves

¼ C. butter

1 can (10 ¾ oz) cream of chicken soup

¼ C. sliced green onions (about ½-1 bunch), use green parts only for this recipe

1 carton (8 oz) sour cream

1.       Mix flour and seasonings

2.       Coat chicken with flour and seasonings

3.       Melt butter in skillet

4.       Add chicken and cook until browned

5.       Add soup and onions

6.       Cover and cook over low heat for 10 minutes

7.       Check chicken for doneness

8.       Remove chicken

9.       Stir in sour cream

10.    Put chicken back in sauce

11.    Serve with mashed potatoes or rice if desired.

Stove Top Granola

From Jennica R.

Included in the Sept 2016 RS Newsletter

1 tbsp. coconut oil

2 cups rolled oats

¼ cup chopped walnuts

¼ cup sliced almonds

A few dashes of cinnamon

A pinch of kosher salt

2 tbsp. maple syrup

¼ cup dried fruit (cranberries, apricots, raisins, etc.)

¼ cup shredded coconut

1.      Heat a large sauté pan over a medium heat and melt coconut oil.

2.     Add in oats, walnuts, almonds, cinnamon, salt, and maple syrup. Gently toss until everything is well incorporated.

3.     Continue cooking for 8-10 minutes, continuously stirring, until oats and nuts are toasty and golden brown.

4.     Remove from heat and allow to cool.

5.     Finish by stirring in dried fruit and coconut.

Store in an airtight container or small zip lock bags. Makes 3 cups- (9 - 1/3 cup servings)

** This recipe is extremely versatile and EASY! You can add more or less of any ingredient to your liking. The only thing I highly suggest is to use pure maple syrup, not the imitation stuff. You can add it to yogurt, fruit, milk or even just as a snack by itself. **

Nutrients per 1/3 cup: Calories: 165; Total Fat: 8.1g; Saturated Fat: 2.7g; Cholesterol: 0mg; Carbohydrate: 20g; Dietary Fiber: 2.5g; Sugars: 7.3g; Protein: 4.6g

Crescent Rolls

From Jodie B.

Included in the Aug 2016 RS Newsletter

3 ½ C. warm water

1 C. oil or melted butter

6 T. yeast

¾ C. sugar

1 T. salt

3 eggs

10 ½ C. flour

Additional melted butter to brush on top

1.        Preheat oven to 350 F.

2.       Mix water, oil/butter, yeast and sugar.  Let sit for 15 minutes.

3.       After 15 minutes add salt, eggs.  Mix well.

4.      Add flour.  Mix well.

5.       Knead.

6.      Divide into 4 equal parts.

7.       Roll 1 of the balls into a circle about ¼” thick

8.      Spread with additional melted butter.

9.      Cut with a pizza cutter into 12 triangle shape pieces (like you would cut a pizza).

10.    Roll each piece up starting with the fatter end.

11.     Place on an ungreased cookie sheet with the tip of the crescent roll facing down.

12.    Bake at 350 F for 15 minutes or until lightly browned on top.

13.    After removing from the oven, brush the top of each roll with melted butter.

14.    You can also make cinnamon rolls with this recipe.  After you roll out the dough, but before you cut it, sprinkle the top with brown sugar and cinnamon.

Onion Soup Gratinee

From Lisa D.

Included in the July 2016 RS Newsletter

4 tablespoons butter

1 teaspoon salt

2 large red onions, thinly sliced

2 large sweet onions, thinly sliced

64oz beef broth

1/2 cup 100% grape juice

1 tablespoon Worcestershire sauce

2 sprigs fresh parsley

1 sprig fresh thyme leaves

1 bay leaf

1 tablespoon balsamic vinegar

Salt and black pepper to taste

4 thick slices French or Italian bread

8 slices Gruyere or provolone cheese slices, room           temperature

1/2 cup shredded Asiago or mozzarella cheese,                 room temperature

4 pinches paprika

1.        Melt butter in a large pot over medium-high heat.

2.       Stir in salt, red onions and sweet onions.

3.       Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

4.      Mix beef broth, grape juice and Worcestershire sauce into pot.

5.       Bundle the parsley, thyme, and bay leaf with twine and place in pot.

6.      Simmer over medium heat for 20 minutes, stirring occasionally.

7.       Remove and discard the herbs.

8.      Reduce the heat to low, mix in vinegar and season with salt and pepper.

9.      Cover and keep over low heat to stay hot while you prepare the bread.

10.    Preheat oven broiler.

11.     Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.

12.    Remove from heat; do not turn off broiler.

13.    Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.

14.    Fill each bowl 2/3 full with hot soup.

15.    Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

16.    Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.

17.    Serve immediately!!

Honeybutter

Submitted by Mikael S.

Included in the May 2016 RS Newsletter
also Served at the 2018 Girls Night Out Progressive Dinner

You can easily make honey butter by combining softened butter (must be completely softened, but not melted) and honey.  Beat in a stand mixer or with a hand mixer.

Start with ½ C. softened butter (1 cube) and 1/2 C. honey and add more honey as desired for sweetness.  (Probably closer to 2/3 C.  I measure out the 1/2 C.  honey then just add more honey a little at a time until it tastes the way I want.)

Do not use melted butter...it needs to be softened butter.  And it needs to be 100% softened.  If it is not softened, it will make little lumps of butter in the honeybutter.

Once it is mixed, it is best if you can let it set up in the fridge until it is a little stiffer, but you can serve it immediately if needed.

Grandmother's Buttermilk Cornbread

Submitted by Mikael S.

Included in the May 2016 RS Newsletter

I was searching for a few months for the perfect cornbread recipe, and this is the one that meets my expectations perfectly.  It is taken from allrecipes.com (under the title listed above) submitted by BethanyWeathersby

  

This cornbread is moist and does not crumble.

½ C. butter

2/3 C. white sugar (Mikael likes an extra 2 T. sugar)

2 eggs

1 C. buttermilk (you can buy buttermilk, or add 1 T. lemon juice or white vinegar to regular milk and let it sit until it curdles to make your own buttermilk)

½ tsp baking soda

1 C. cornmeal

1 C. All-purpose white flour

½ tsp salt

1.         Preheat oven to 375 F

2.       Grease an 8” square pan (I use glass...but you can probably use another kind)

3.       Melt butter in a large pan.  Remove from heat once melted and quickly stir in the sugar.

4.      Quickly stir eggs into butter/sugar and beat with a whisk until well blended.

5.       Combine buttermilk and baking soda in a separate cup or bowl.

6.      Add buttermilk to the butter mixture.

7.       Combine cornmeal, flour and salt in a separate bowl and mix well.

8.      Add dry ingredients into wet.  Stir until well blended and few lumps remain.

9.      Pour batter into the prepared pan

10.    Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

***Note:  if you double the recipe you can use a 9X13 pan.

(see Honeybutter Recipe also)

Poppy Seed Salad

From Sister Ashley D.

Included in the Feb 2016 RS Newsletter

Sister Ashley says “this is one of my all time favorite salads”.

Dressing:

½ c. sugar

1 tsp. salt

1 tsp. dry mustard

1 T. onion puree (put raw onion in blender or food   processor)

1 T. poppy seeds

½ c. red wine vinegar

1 c. oil

Salad:

1 lb. bacon

1 lb. Swiss cheese, grated

1 small carton small curd cottage cheese

1-2 heads of green leaf lettuce

1 head of iceberg lettuce

Cook bacon and crumble into small pieces. Grate Swiss cheese; wash and tear lettuce and mix together with cottage cheese. Make dressing.  Pour dressing on salad just before serving.

Lasagna Soup

From Sister Becca N.

Included in the Jan 2016 newsletter

 This is a regular go to recipe and a family favorite.  Several tips from Sister Becca: you can use just Italian seasoning.  You can cook the noodles separate to speed things up.  Put the noodles in a ziplock bag, zip it and let your kids smash them into bite size looking pieces with a plastic cup.

1 lb ground beef

1 small onion 

1 large clove garlic, minced 

1 can tomato sauce 

1 can Italian style tomatoes 

1 beef bouillon cube or 1 tsp bouillon 

3 cubes chicken bouillon 

4 cups water

1 tsp dried basil 

1 tsp dried oregano 

1/2 tsp dried thyme 

Crushed red pepper flakes (optional)

3-4 lasagna noodles, broken into pieces 

Grated mozzarella cheese

Ricotta or cottage cheese 

1.       Brown ground beef with onion and garlic.

2.       Drain fat.

3.       Add tomatoes, tomato sauce, bouillon cubes, water and seasonings.

4.       Heat to boil; reduce heat and simmer uncovered for 25 minutes.

5.      Add lasagna noodles; continue cooking until noodles are tender, about 15-20 minutes.

6.      Taste adjust seasonings.

7.      Serve hot with a dollop of cottage or ricotta cheese and a sprinkle of mozzarella cheese. 

Christmas Chocolate Balls

From Mikael S.

Included in the Dec 2015 RS Newsletter

My Grandma made these for Christmas every year.  They are fast and cheap and yummy.

3 (8 oz.)Hersheys chocolate bars (almond or plain or a combo)

12 oz. cool whip, thawed

Graham crackers, crushed in crumbs

Melt chocolate in the top of a double boiler, or add a Tablespoon or 2 of Crisco to chocolate and melt in the microwave, stirring every 30 seconds.  Gently fold in thawed cool whip with a spoon until well blended.  Drop a spoonful onto a plate filled with graham cracker crumbs and roll until coated.  Place ball on wax paper to cool.

Chicken and Wild Rice Soup

From Sister Jodie B.

Included in the Nov 2015 RS Newsletter

2 boxes of long grain wild rice (for example...Uncle Ben's)

2 lbs. Cooked diced chicken

2 T. Thyme

2 T. Tarragon

4 C. chicken broth

1 can evaporated milk (reserve ¼ C.)

2 T. cornstarch

Cook rice according to directions on box. 

In a separate bowl mix cornstarch and reserved ¼ C. evaporated milk until smooth.  Set aside cornstarch mixture.

After rice is cooked, add chicken, seasonings, broth and evaporated milk. 

Then add the cornstarch mixture.

Simmer for 20 minutes.