Recipes

Relief Society Broadcast Dinner 2013

Minestrone Soup

1 lb. Italian sausage (1/2 hot Italian, 1/2 sweet Italian)
1 medium onion, diced
6 c. water
2 stalks celery, diced
2 large carrots, diced
1 small zucchini, quartered and chopped
1 summer squash, quartered and chopped
3 cubes chicken bouillon (Knorr’s brand)
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes with oregano and garlic
1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper
1/8-1/4 tsp. red pepper flakes

Remove casings from sausage and crumble the meat.  In large soup pot, brown Italian sausage with onion. Carefully drain, if necessary.  Add remaining ingredients.  bring to boil, cover, and reduce to a simmer.  Simmer on low for 1 hour, stirring occasionally.  Serve with freshly grated Parmesan cheese and breadsticks or French bread.  Additionally, you can make this in a slow cooker.  Just brown the sausage, onion in frying pan, drain, and then transfer to a slow cooker.  Add remaining ingredients and cook all day on low.  Freezer instructions:  Cook sausage, onion, and garlic and drain if necessary.  Place in large Ziploc bag or large freezer safe container.  Add remaining ingredients.  When ready to cook, place contents of bag in large slow cooker and cook on low for 9-10 hours or on high for 6-8.

Makes appoximately 12 cups of soup.  Enjoy!

Tomato Soup

1 box Trader Joe’s organic creamy tomato soup

1 box Trader Joe’s organic fire roasted tomato soup

1 onion, chopped

1 green pepper, diced

1 yellow pepper, diced

olive oil

In a saucepan, combine the oil, onion and peppers and saute until tender.

Combine soups and add vegetables.

Top with sour cream and tortilla strips, if desired.

GENERAL RELIEF SOCIETY BROADCAST DINNER

Here come the recipes!

Creamed Corn

32 oz of corn (steamed)

In a heavy pan slowly melt together:

1 8oz cream cheese

3 TB. Butter

3 TB. Sugar

1 tsp. Salt

1/4 tsp. Pepper

When melted together pour over steamed corn, stir and add:

1/4 C. Parmesan Cheese

Stir together and keep on lowest heat till ready to serve

Coleslaw

I just use two bags of the angel hair coleslaw (10 oz each) and one bag of the regular colesaw (16 oz.)

Add 1 jar of the Litehouse Coleslaw Dressing that you get at Wal Mart right next to the coleslaw in the cooler.

Stir together and that's it!  

Blackberry Pie 4 cups fresh blackberries 1/2 cup white sugar 1/2 cup all-purpose flour 1 recipe pastry for a 9 inch double crust pie 2 tablespoons milk 1/4 cup white sugar Directions Combine 3 1/2 cups berries with the sugar and flour.  Spoon the mixture into an unbaked pie shell.  Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust.  Seal and crimp the edges.  Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425 degree F (220 degrees C) for 15 minutes.  Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Coconut Cream Pie Crust: 1 1/4 cup flour 1/4 tsp. salt 1/2 cup cold shortening 3 T. ice water Combine flour, salt, and shortening with a pastry blender. Add water and toss  with a fork until blended. Roll out and place in  pie tin. Bake at 425 till lightly browned.  Filling: 2/3 cups sugar 1/4 cup corn starch 1/2 teaspoon salt 3 cups milk 4 egg yolks, slightly beaten 2 T. butter 1 T. vanilla 1/3 cup coconut Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute. Remove from heat;  blend in butter, vanilla, and coconut. Immediately pour into pie crust. Chill and serve with whipped cream. Top with toasted coconut.

Vanilla Pudding Pie

Makes all of the following with simple substitues: 

Coconut cream Pie-  top with toasted coconut 

Banana Cream Pie-  layer the bottom of the pie shell

 with sliced bananas, you can layer top too if serving 

immediately, bananas brown and pie looks spoiled 

Eclairs or Cream puffs

Vanilla ice cream

BANANA CREAM PIE

Makes 2 large pies

Ingredients: 

1 qt milk

1 3/4 c sugar

4 egg yolks

pinch of salt

6 heaping tbps. cornstarch

1 cup milk

1 tbsp. vanillla

Directions:

*have pie crust cooked and cooled, if doing banana

 cream pie, layer bottom of crust with sliced bananas*

1. Heat 1 qt. milk.

2. In seperate bowl mix  sugar, eggs, salt, and 

cornstarch and remaining milk.  

3. When milk is almost boiling add this mixture to 

it and stir (DO NOT let mixing spoon scrape the

 bottom of the milk pan, your pie will taste like a 

burnt marshmallow...trust me)

4. Stir constantly until thick. (thick layer coats the spoon)

5. Remove from heat and add vanilla. 

6. Pour into pie crust, place in fridge to set

7. Top with cool whip or homemade (whipping cream

 with sugar) cream mixture right before serving.

Maple Pecan Tart: Crust: 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1 large egg yolk 1/8 teaspoon salt 1 1/4 cups unbleached all purpose flour Filling: 3 large eggs 1/2 cup (packed) golden brown sugar 1/2 cup pure maple syrup 1/2 cup dark corn syrup 1/4 cup (1/2 stick) unsalted butter, melted 1/8 teaspoon salt 1 1/2 cups coarsely chopped pecans Whipped cream or vanilla ice cream For crust: Using electric mixer, beat butter in medium bowl until smooth. Add sugar,  egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press  dough onto bottom and up sides of pan. Pierce dough all over with fork.  DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Place crust in freezer 30 minutes before filling and baking.

Just in case you were craving a little something familiar....

These are recipes from the luncheon at Women's Conference 2011!
Yeah Alana! ...and...THANK YOU!

Chicken Salad Croissant
20 small croissants
2 1/2 C. chicken (cooked and diced)
1 C. celery
1 C. grapes
1/2 C. sliced almonds
2 Tbsp. chopped parsley
1 C. mayonnaise
1 tsp. salt
1/4 C. whipping cream
In a medium bowl, whip cream to sift peaks.
Combine meat, celery grapes, almonds, parsley, salt and mayonnaise with whipped cream.  Chill
Cut croissants in half
Spoon chicken salad into croissant.
Serve immediately.

Pasta Salad 
3 C. Spiral or elbow pasta
1 C. Turkey Ham
1 C. Asparagus
1 C. Zucchini
1 C.  Cucumber
1 C. Celery
1 C. Carrots
1 C. Grape Tomatoes
1 C. Olives
1 C. Shredded Cheese
4 Tbsp. Olive Oil
4 tsp. Salt
1/4 tsp. Pepper
Cook pasta.  Chill.  Add ham, zucchini, squash, and chopped garlic.
Cook for 3 minutes.
Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened.
Toss pasta with sauce;garnish with parmesan cheese.

Pecan-Apple Salad
10 C. Butter Lettuce
1 C. Feta Cheese
1 C. diced Apple
1/2 C. Candied Pecans
1/4 C. Crasins
1/2 C. Strawberries (optional)
Rasberry Vinaigrette to taste
Mix all ingredients in salad bowl.  Sprinkle with pecans.  Enjoy!

Mint Brownies
2 Brownie mixes
2 eggs
2/3 C. oil
2/3 C. water
Mix brownie mixes as per box direction.
Place a parchment sheet over cookie sheet and pour brownie mixes over.  Cook 30-35 minutes.
Mint Frosting
1 lb. powdered sugar
1 tsp. peppermint extract
1/2 C. butter
2 Tbsp. Karo Syrup
1 tsp. vanilla
1/2 tsp. salt
1/4 C. boiling water
1/8 tsp. green food coloring
Chocolate Frosting
1 lb. powdered sugar
2/3 C. cocoa
1/2 C. butter
1/4 tsp. vanilla
1/4 tsp. salt
1/3 C. boiling water
Frost with peppermint frosting.  Refrigerate for 10 minutes
Frost with chocolate frosting. Refrigerate or freeze.
Thaw and cut into 48 pieces per sheet.