Wednesday, June 20, 2012

Relief Society Recipes

This post is for the lovely ladies in my ward's Relief Society who contributed to the recipe exchange. Thank you all for coming! Hopefully you will remember which recipes you enjoyed by the pictures and make them at home!



Mexican Shell Pasta

By Mandy Phillips

18 uncooked jumbo pasta shells
4 cans (8 oz each) tomato sauce
2 Tablespoons all-purpose flour
1 teaspoon chili powder
1 pound extra-lean ground beef
1 small onion, chopped (1/4 cup)
1 can (4.5 oz) chopped green chilies
1 can (15 or 16 oz) chili beans in sauce, undrained
1 cup shredded part-skim Mozzarella cheese (4 oz)

1.  Heat oven to 350 degrees.  Cook pasta shells as directed on package.
2.  Meanwhile, in medium bowl, mix tomato sauce, flour and chili powder; set aside.
3.  In 2-qt saucepan, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.  Stir in green chilies and chili beans.
4.  Drain pasta shells.  In ungreased 13x9 inch glass baking dish, spread 1 cup of the tomato sauce mixture.  Spoon about 1 ½ tablespoons beef mixture into each pasta shell.  Place filled sides up on sauce in dish.  Pour remaining tomato sauce mixture over shells.  Sprinkle with cheese.
5.  Cover with foil and bake 30 minutes.  Uncover and let stand 10 minutes before serving.
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Tuna Salad Sandwiches
by Hannah Herbst
2 cans tuna
4 Tablespoons Miracle Whip
salt and pepper to taste
¼ cup cucumber or celery
diced grapes
Mix well and spread on bread.
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Apricot Chicken
By Meagan Miller

1 – 18 oz jar of apricot or peach preserves
1 – 12 oz jar Ken’s Honey Mustard dressing
Chicken tenders

In a bowl, combine preserves and mustard.  Pour chicken and sauce into baking dish and cook at 350 degrees for about 45 minutes.
OR
Place chicken and sauce into slow cooker and cook on low for 6-8 hours. Serve with rice.
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Chicken Enchilada Casserole
By Rachel Horne

½ cup shredded cooked chicken
1 small can diced green chilies
½ cup grated cheddar cheese
½ can cream of chicken soup
½ cup sour cream
4-5 yellow corn tortillas

Mix all ingredients except tortillas in small casserole dish.  Tear tortillas into 2” pieces.  Fold tortillas into mixture.  Bake at 350 for 30 minutes.  Serve with lettuce, sour cream, fresh-cut tomatoes, and salsa with an olive on top. I add a can of corn and a cup of cooked rice.  I also put salsa instead of the green chilies and taco seasoning.
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Chicken Salad Sandwiches
By Emily Kim

3 chicken breasts
5 stalks of celery
1 ½ cups grapes
½ cup almonds
¾ cup mayo
¼ cup ranch dressing
1 tsp garlic powder
Defrost and cook chicken in small cubes.  “Pull” with forks once cool.   Thin slice celery.  Cut grapes in half if desired.  Combine in bowl, add mayo, ranch, garlic powder, then almonds (or other nuts).  Eat as a sandwich or wrap.
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Easy French Bread
By Alyse Bennett

2 ½ cup warm water
2 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. vegetable oil
5-6 cups flour

In a large bowl, mix water, yeast, and sugar with a whisk until mostly dissolved.  Let it sit for 4-5 minutes until frothy.  Add salt, oil, and 3 cups of flour and mix well.  Add the additional 2 cups flour and mix.  Cover and let rise.  After 10 minutes, stir down.  Repeat 3 more times – every 10 minutes.  Knead a few times on a floured surface – do not over knead.  Roll out into a square and roll up.
Pinch the ends down and lay on a flat baking stone or pan.  Rise about 5 minutes and bake at 400 degrees until golden.  This recipe makes 2 large loaves or a few smaller ones.  I usually cut the recipe in half and make one big loaf.
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Pizza
By Ashley Furness

Crust
1 Tbsp. yeast
1 Tbsp. sugar
1 cup warm water
¼ cup butter
½ cup salt
3 cups flour

Dissolve yeast and sugar in water (5 minutes) until it bubbles up.  Stir in butter and salt.  Add flour, knead well until not sticky.  Add more flour as needed.  Let rise for 10 minutes.

Sauce
1-8 oz. can tomato sauce
1-6 oz. can tomato paste
1 Tbsp. sugar
1 tsp. oregano
½ tsp. pepper
1 tsp. sweet basil leaves (I also use regular basil leaves sometimes)
1 tsp. garlic salt
2 Tbsp. ground onions

Mix together.  Spread sauce on top of dough.  Add desired toppings (pepper, pepperoni, sausage, olives, ham, pineapple, cheese, etc.)Bake 350 degrees for 25-30 minutes.
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Chicken Tacos
by Jenn and Kaity Whitcomb

3 chicken breasts, cut into bite size pieces
taco seasoning to taste (about ¼ cup)
raw flour tortillas
Cotija cheese, about ½ cup crumbled
½ head of cabbage, coarsely shredded
limes (about 3), quartered
jalapeno, about ½ - 1 diced
cilantro to taste, diced
Ranch dressing

Combine cabbage, jalapeno, and cilantro.
In a large frying pan, sauté chicken on a medium high heat until almost cooked through (no pink showing on the outside).  Add taco seasoning and about ¾ cup water, stir and let simmer on medium low for about 5 minutes or until chicken is completely cooked.
Meanwhile, heat raw tortillas in a frying pan (no Pam needed) until golden brown on both sides.

Assemble taco by combining chicken, cabbage mix, cheese, and ranch in the tortillas followed by a fresh line squeezed on top.  (Optional: add salsa and/or black beans.)
Enjoy!

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basil chicken pasta
by Sarah Schulz

1-2 chicken breasts, cubed
1 can Italian recipe diced tomatoes
1 can Italian recipe stewed tomatoes
1 jar Classico or Barilla Tomato and Basil spaghetti sauce
zucchini or other veggies to taste, cut in bite sized pieces
3 or so tablespoons basil

Brown the chicken breast chunks in olive oil. Add diced and stewed tomatoes and spaghetti sauce, veggies and basil. Let simmer for 15 minutes. While the sauce summers, cook spaghetti or desired pasta. Serves 4-6. Store leftover sauce separately from pasta for best results.
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lemon cupcakes
by Lacie Jimenez
Cake Recipe:

One lemon cake mix, made and baked as directed. Let cool, while the cake is cooling you can make the filling and the frosting!

Lemon Filling Recipe:

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Fluffy White Frosting Recipe:

2 cups white sugar
2/3 cup water
1/2 teaspoon cream of tartar 

4 egg whites
2  teaspoon vanilla extract (Can use almond or lemon extract also)

Directions

  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly on high until stiff peaks form, about 7 to 10 minutes
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3 comments:

  1. This comment has been removed by the author.

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  2. I expect that every one of these recipes be made for my eating pleasure in the future.

    ReplyDelete
    Replies
    1. Good luck. Who are you telling that to?

      Delete