Tabbouleh

This recipe is my version of a family recipe. Mark's aunt gave us the recipe and I'm assuming it has been passed down to her. Mark's great-grandpa was Rashid Shaheen Nahhas from Lebanon. And interestingly, when he came to the states (or perhaps before) he married Ragnhild Storhoi from Norway. Anyway, just some fun family facts :) Tabbouleh is a great recipe to have for the summer because there is no cooking required. It's so good; Mark and I could eat it for breakfast, lunch, and dinner. Enjoy!

Tabbouleh


1 1/2 cup bulgar wheat (I believe you may use cracked wheat too)
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)*
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
2+ tomatoes, chopped
1 teaspoon salt
freshly ground pepper

1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, use cheesecloth to squeeze out excess liquid
3. Add all non-liquid ingredients to a big bowl and toss together
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)

*My mom never used the green part of green onions growing up so I thought I should clarify in case there are other people out there like that :)
Serve with flat bread.

Holly Broadbent

Crisp Coconut and Chocolate Pie

Martha Stewart's crisp coconut and chocolate pie

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Martha Stewart

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Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

http://www.styleathome.com/food-and-entertaining/recipes/recipe-martha-stewart-s-crisp-coconut-and-chocolate-pie/a/34855?utm_source=newsletter&utm_medium=email&utm_campaign=sah_bb_110929

Alicia Peckham brought this pie to the 2012 chili cook off.  Yum.

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped (I used jalapeno slices from a jar and minced them)
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
• 1/4 tsp pepper
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
• 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.
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• Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

Apple Strudel

6 sheets phyllo pastry
1/3 cup unsalted butter
1 cup bread crumbs
1/2 cup walnuts
1/2 cup sugar
1 tsp cinnamon
juice and rind of 1/2 lemon
1 1/2 lbs apples, peeled and cored
1/2 cup raisins

Preheat oven to 375 degrees.
Melt butter in a baking tin then add bread crumbs and nuts.  Allow to crisp and brown in oven 10-15 minutes.  Remove and cool 20 minutes.
Grease large baking sheet with a little of melted butter.  In large bowl mix sugar, cinnamon, lemon juice and rind.  Mix in apples, raisins and nuts.
Lay 1 1/2 sheets of pastry on a tea towel and brush with butter.  Scatter crumb mixture.  Arrange apple mixture over 1/2 the pastry.  Leave a 1 inch border on bottom and sides.  Repeat layers.  Fold in sides and transfer to baking sheet.  Make several cuts in top of strudel.  Lay piece of silicone baking sheet on top.  Bake 35-40 minutes.

Sprinkle with powdered sugar when cool.

Served at Jan 2012 Relief Society activity.

Sour Cream Sugar Cookies

1 1/2 C sugar
1/2 C butter
2 eggs
1 C sour cream
2 tsp vanilla
5 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Cream sugar and butter.  Add eggs, sour cream and vanilla and beat well.  Mix in dry ingredients.
Refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thick using plenty of flour.  Don't overwork the dough, or cookies will be tough.  Cut out cookies with cookie cutters.
Bake 7-8 minutes.  Cookies are done if you touch one and it doesn't leave a finger mark.  They will still be white on top.  If you see any brown at all the cookies are done.
Let cool for 2 minutes then transfer to cooling rack.

from Bernice Oliver
I got this recipe from a ward cook book I bought at a Relief Society bazaar when I was 8.

Spinach and Swiss Salad

This makes a very large salad which is perfect for a crowd, but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!

Spinach and Swiss Salad

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander
1 pkg.Croutons

DRESSING:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Janelle Openshaw

Fresh Summer Corn Salad

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Janelle Openshaw

served at the ward picnic July 2011 (recipe from Tatertots and Jello)

Mint Chocolate Cookies

3/4 cup brown sugar

3/4 cup white sugar

1/2 cup butter

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup cocoa

1 tsp soda

1/2 tsp salt

1/2 cup mint baking chips

Cream brown sugar, white sugar and butter. Beat in eggs and vanilla. Beat well. Add flour, cocoa, soda, and salt. Mix well. Stir in chips. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes.

Keith Oliver

Keith made up this recipe from a regular chocolate chip cookie recipe. The whole family was instantly hooked.

Macaroni and Cheese

1 lb elbow macaroni

1/4 cup butter

1/4 cup flour

2 cups milk

1 tsp salt

1/8 tsp pepper

2 cups shredded cheddar cheese

Fill a large pot 3/4 full with water. Add a sprinkle of salt. Heat on high until water boils. Add macaroni. Stir occasionally. Cook until done. Drain. While the macaroni cooks make cheese sauce. In a medium sauce pan, melt butter, add flour, mix. Add milk slowly and stir. Stir constantly until mixture thickens. Turn off heat. Add salt and pepper and cheese. Stir until cheese melts. Pour over macaroni. Stir and serve.

Variations:

Add browned sausage

or

Add 1 can black beans, 1 cup salsa, 1 can corn

or

Pour into casserole dish, sprinkle with cheese and bread crumbs, bake at 350 for 20 min.

Bernice Oliver

White Chicken Chili

Approximate ingredients

2 sticks butter

1/3 cup flour

1/2 yellow onion

1 pint heavy cream

1 quart whole milk

1 1/2 tsp chicken bouillon

40 oz. can great northern beans

18 oz diced cooked chicken

8 oz can diced green chilies

1 cup monterey jack cheese

1 heaping tsp minced gaarlic

1 Tbsp ground white pepper

1/2 tsp seasoning salt

1/2 tsp Worcestershire sauce

1/2 tsp Tabasco sauce

Instructions

Place butter and onion in a large pot. Heat on medium until butter is melted and onions are sauteed. Take off heat and stir in flour until you get a roux (thick paste). Add milk and heavy cream. Heat slowly on medium, repeatedly stirring. As it heats, the milk and heavy cream will thicken. Once thick, add chicken bouillon and stir. Then add strained and rinsed great northern beans, chicken, green chilies, and stir. Once heated again, add cheese, garlic and stir. When the cheese is melted, add white pepper, seasoning salt, Worcestershire sauce, and Tabasco sauce. Stir occasionally until fully heated.

Brian VanderBee

This recipe won the chili cook off a few years ago.

For a recent Relief Society activity I (Bernice) used this recipe as an example of exchanging food storage items in favorite recipes. Here are my substitutions:

3/4 cup butter

1/2 cup flour

1 can evaporated milk

4 cups water (save from cooking chicken or beans)

1 1/2 cup powdered milk

3-4 cups dried great northern beans (how beany do you like it?)

The rest of the ingredients are the same except that I prefer less pepper and more salt.

Soak beans over night. Rinse. Cook beans in large pot until soft, about an hour. Cook chicken in water until done. Save chicken broth. Add water from cooking beans until you have 4 cups. Put reserved water and powdered milk in blender and blend until well mixed. Now you can follow Brian's instructions from the beginning using evaporated milk instead of cream and reconstituted powdered milk instead of whole milk. Honestly, his tastes better, but this is also very good.